Moroccan Roasted Vegetables

Used with the already pre-made Moroccan spices for chicken and the other recipe for Moroccan rice.

Eric wanted more crunch and cold - we had a white onion that was sweet and good. Eric suggested fresh tomatoes.

Modified from the greedybelly.com

Eric cooked them for me using his veggie oven rules.

Also served with wheat pita and avocado

Vegetables:

-1 red onion (used half here and half in the rice)

-1 green bell pepper

-1 red bell pepper

-1 zucchini

-chickpeas (used 1/4 bag dry)

NEXT TIME:

-grape tomatoes (fresh) 

-white onion (fresh, diced)

Other veggies to consider:

-sweet potatoes, broccoli, mushrooms

Spices:

-garlic powder (recipe called for fresh)

-1 Tbsp cumin

-1 Tbsp coriander (used less)

-1 Tbsp black pepper (used less)

-2 tsp paprika

-1 tsp cinnamon

-1 tsp turmeric

-1-2 Tbsp harissa (didn't use)

-salt to taste

Directions (per Eric)

1. Bake veggies dry 10 min 375 degrees

2. Take out and mix with olive oil and spices and salt

3. Bake another 10 min

Moroccan Rice

Bought some Moroccan spice from the store to use on chicken and looking for side dishes to accompany. 

Modified this recipe from feastingathome.com and used the rice cooker

Served with the chicken marinated in the Moroccan spice and Moroccan roasted veggies.

Ingredients:

-2 cups of basmati rice (the "small" cup)

-olive oil

-1 onion, thinly sliced (used half of a regular red onion)

-1/2-3/4 cup raisins (used the golden ones)

-2 cinnamon sticks (or sub 1/2 tsp ground cinnamon)

-1/2 tsp cumin

-1/2 tsp coriander

-1/4 tsp turmeric

-1/4 tsp cardamom (or nutmeg)

-1 tsp salt

-3 1/2 cups water/broth - 1 bottle

Garnishes

-1 orange (juice and zest)

-1/8-1/4 tsp cayenne pepper (didn't use since was using serranos with chicken)

-2 cups Italian parsley or 1 cup fresh mint (didn't use)

-1/2-1 cu pomegranate seeds (didn't use since using the raisins)

-1/2-1 cup slivered almonds (toasted)

Directions:

1. Prep and soak rice

2. Sauté onion until tender

3. Add raisins, cinnamon sticks, spices, and salt - toast 1 min

4. Removed from pan and toasted the almonds in same pan - would add a little oil next time to get the spices on the nuts

5. Add everything (minus nuts) to rice cooker and cook on mixed

6. After done, add orange zest, orange juice, ground pepper, ground cinnamon, salt, cayenne to taste

7. I didn't add the nuts since reheating and wanted to keep them crunchy

Sourdough French Toast with Kefir

Made this a while ago, so don't remember exactly all of the modifications I did.

Didn't have milk, but we had some kefir and it worked out!

Modified recipe from marcellinaincucina.com

I halved the recipe because sourdough slices were thin, and it was still too much sauce - maybe half it again?

Ingredients:

-4 slices sourdough bread

-2 eggs 

-1/2 cup whole milk (I used kefir)

-1/8 cup brown sugar

-1 tsp vanilla extract

-1/4 tsp ground cinnamon (used a shake)

-pinch salt

-1/2 TBSP unsalted butter (used ghee)

Directions:

1. Preheat oven 195 degrees (I think it did more)

2. Heat up pan

3. Whisk ingredients and put in shallow pan

4. Add bread both sides

5. Add butter to pan (almost brown - didn't do that)

6. Add bread to pan and cook for about 3 min

7. Flip bread - may have to decrease heat

8. Transfer French toast to baking sheet and keep in oven to warm while do the other slices

Crispy potatoes

Trying different potato recipes with baking soda. 

Used this one from seriouseats.com and a guy on instagram

Reheated in the oven to maintain crispiness.

Make sure you don't use the strainer when boiling as there isn't enough room for all the potatoes and don't want to boil over. I forgot how many potatoes I used, but could have used more for 6 servings because they shrink down.  

Ingredients:

-4 lbs of russet or Yukon Gold or Russet potatoes

-1/2 tsp baking soda

-5 Tbsp olive oil

-Small handful of rosemary, finely chopped

-Small handful of parsley leaves, minced - DIDN'T USE

-3 cloves of garlic, minced (used more)

-salt

-black pepper

Directions:

1. Adjust oven rack to center position and preheat oven 450 or 400 F if convection

2. Boil 2 quarts of water. 

3. Add 2 Tbsp salt, 1/2 tsp baking soda, and potatoes, and stir

4. Return to boil, reduce to simmer, and cook until knife meets resistance, about 10 min after returning to boil

5. DIDN'T DO - Cook separately olive oil, rosemary, garlic, black pepper. Strain and set aside both.

6. Drain potatoes and let rest in pot for 30 sec to allow excess moisture to evaporate

7. Shake potatoes.

8. I added the olive oil, salt, pepper, garlic, rosemary to potatoes here

9. Roast for 20 min

10. Unstuck potatoes with spatula and shake around. Cook 30 to 40 min longer

Cilantro Chimichurri

Forgot to post this I made a month ago, and I served with steak, potatoes, and asparagus. Eric said it was the best thing I ever cooked.

Recipe taken from braziliankitchenabroad.com

Ingredients:

-2 cups of fresh cilantro - stems and leaves (I used 1 large bunch)

-3 cloves of garlic peeled (I didn't do more cuz not cooked and using raw)

-1/4 small red onion, peeled and cut into chunks

-2 tsp red pepper flakes

-2 tsp dried oregano

-2 Tbsp red wine vinegar

-1 cup olive oil (I used like 2/3 I think)

-salt and pepper to taste

Directions:

1. In a food processor, add cilantro, garlic, onion, pepper, oregano, vinegar, and half the olive oil

2. Pulse the ingredients

3. Add remaining olive oil and gently stir to combine

4. Transfer sauce to a mason jar and let sit 20 min at room temp before serving

Chicken Tinga

I wanted a new recipe to use all of the tomatoes we have in the garden. 

Adapted from tastesbetterfromscratch.com

This was pretty good, although I am writing it down off of memory because I did this over a month ago.

Recipe called for shredded chicken, but I cooked cubed chicken and seasoned with Mexican spices and used the sauce from the recipe. Could consider doing the shredded next time with tacos.

Served with Mexican rice

Tinga Sauce:

-4 roma tomatoes 

-1 onion, cut into chunks

-1 tsp chicken bouillon

-2 garlic cloves (used whole bulb)

-1 tsp adobo sauce (used the whole small can)

-1 tsp dried oregano

-1/2 tsp ground cumin

-1/2 cup chicken broth/bone broth (if not boiling chicken and taking from the pot)

Directions:

1. Marinate cubed chicken in Mexican spices (garlic, cumin, salt, oregano, paprika, chili powder etc.

2. Cook chicken and set aside

3. Cook tomatoes and garlic cloves ~2 min

4. Add onion chunks and cook ~2 min

5. Blend tomatoes, onions, 1/2 cup broth, cooked garlic cloves, 2 raw garlic cloves, can of adobo sauce, oregano, cumin

6. Pour mixture back into pot over medium heat and cook 5 min

7. Add chicken to sauce and coat

Gingersnap Apple Crisp

Recipe taken from NewEngland.com
We had an old box of ginger cookies from Trader Joe's given to me by pain rep way back when, and they were getting stale, so I searched recipes that used ginger cookies and found this one. Just had to buy some butter and apples.

Recipe a bit modified because I didn't want to make as much, so used the 9x9 pan. So lower heat in oven and not as long. I used 50 min from recipe and burnt it.

Eric really liked it! I added ginger candy, and he said that having the ginger kicked it up a notch.

Ingredients:

-apples (used about 5 pink ladies), peeled, cored, and cut into 1/2 inch pieces (1/8 apple slices)

-gingersnap cookies (they were the small thin ones from trader joe's like 50 cookies)

-1/2 cup firm-packed light brown sugar

-1 tsp ground cinnamon

-1/2 tsp kosher salt

-butter (I used one whole stick) cut into small pieces

-3/4 cup rolled oats

-1/2 cup pecan or walnut halves (I used half/half)

-vanilla ice cream (ESSENTIAL)

-ginger candy - I added it outside the recipe

Directions

1. Arrange apples in an even layer in baking dish

2. Sprinkle in chopped ginger candy with the apples

3. Heat oven to 350 degrees (365 was too hot)

4. In food processor, pulse cookies, sugar, cinnamon, and salt until mixture has sandy texture

5. Add butter, oats, and nuts and pulse until nuts are size of small peas and mixture looks like wet sant

6. Spread mixture over apples and bake until topping golden brown and juices are bubbling (50 min too much --> try 40 min next time)

7. Let cool 20 min. Serve warm with ice cream.