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

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

Jollof Rice

Recipe taken from Chef John with Allrecipes.

Made this yesterday from Eric's suggestion with inspiration from our time in Windsor after we saw the castle and got some street food while it was raining so we ate it in the car.

I served with suya chicken recipe and oven-roasted broccoli.

Ingredients:

TOMATO SAUCE

-1 large ripe tomato, cored and quartered (used 2 romas)

-1 large red bell pepper, seeded and roughly chopped

-1 whole habanero

-1 whole Fresno chili or jalapeno (did jalapeño)

-4 cloves garlic (used whole bulb)

-1 tablespoon minced ginger

-2 cups of water (do a little less since using less rice)

RICE

-olive oil

-1 red onion, diced

-extra hot peppers, i.e. pequins, serranos

-1 tsp salt

-1/4 cup tomato paste (I used majority of tube, but recommend using less esp using less rice)

-2 1/4 cups of basmati rice (I used 2 cups of rice cooker cup)

-1 bay leaf

-1 TBSP chicken bouillon paste (used 1 cube)

SPICES:

-2 TBSP smoked paprika (recommend less maybe 1 TBSP)

-1 tsp curry powder

-1 tsp cumin

-1 tsp dried thyme

-1/2 freshly ground back pepper

-1/4 tsp turmeric

DIRECTIONS:

1. Combine tomato, red bell pepper, habanero pepper, jalapeno pepper, garlic, ginger, water in a blender. Blend on high until smooth and set aside.

2. Combine spices - smoked paprika, curry, cumin, thyme, pepper, turmeric and set aside

3. Heat oil in pan on medium heat.  Add onion (+extra peppers - added 6 pequins) and salt and sauté until soften, about 4-5 min.

4. Clear space in middle of pan, add tomato paste, and sauté 2-3 min. 

5. Add spices and continue to cook 1-2 min

6. Turn off heat and stir in rice.  

7. Add bay leaf + chicken bouillon

8. Turn heat to high and stir in tomato sauce. Bring to a vigorous simmer. Cover with tight fitting lid, reduce heat to medium-low, and simmer 2 min.  Do not remove lid or stir rice

9. Turn off heat and set timer for 12 minutes.  Allow rice to sit and do not remove lid.

10. Fluff rice with fork and garnish with chopped cilantro

Black Beans in Instant Pot

Used recipe from loveandlemons.com

Roughly 1 cup or half bag of beans to 3 cups of water. So if full bag or 2 cups, then 6 cups of water

Half a bag was too much too cook for 5 lunches, so would try 1/4 next time.

Still playing around with the times of cooking. Did 22 min cook time and a little firm, so would try 25 min next time.

If using in chili, would try soaking prior 8-24 hours beforehand.

*UPDATE* Black beans caused too much gas.  So recs online say to soak overnight and rinse thoroughly.

Ingredients:

-8 oz black beans (half the bag) ~ 1 cup --> yielded about 465 grams of black beans

-3 cups of water

-spices of your choice: minced onion, garlic powder, cumin, chili powder, serrano, salt, black pepper; could try real onion, real garlic, lime juice, bay leaf.  Skip the oregano because Eric sensitive to it.

Directions:

1. Sort through beans and pick out rocks

2. Rinse beans

3. Add 3 cups of water to 1 cup of beans

4. Add spices

5. Cook 25 min + 20 min natural release

6. Drain again

Brown Butter Mashed Turnip/Rutabaga with Roasted Garlic

Recipe taken from girlheartfood.com

So I thought it was good, but Eric thought it was too watery.  Maybe try with potatoes (maybe the wateriness will eliminate need for milk?)

Ingredients:

-1 head garlic

-salt

-ground pepper

-olive oil

-3 lbs turnip or rutabaga (used 1.5 lbs roughly)

-1/2 cup unsalted butter (used 1/4 cup for half the turnips, although could have used less I think)

-chopped fresh thyme leaves

Directions:

1. Preheat oven to 400 degrees F and roast garlic with salt, pepper, olive oil in aluminum foil for 40 min

2. Boil turnip in salted water, covered (I did not cover?), for 35-40 min.  1-2 inches of water above turnip. Reduce heat while boiling.

3. Melt butter in light colored saucepan over medium-low heat.  Gently swirl saucepan every so often as it bubbles.  Ok to foam and will change color with brown bits.  This will take 10 min (was more like 15 min and I turned heat up more and more

4. Mash turnip with salt, black pepper, thyme, brown butter, garlic.

Spanish Rice in Rice Cooker

Taken from A Peachy Plate

Ingredients:

-1 cup Jasmine rice (regular, not rice, measuring cup)

-1 cup chicken broth

-1 cup canned diced tomatoes 

-1/4 cup onion, chopped

-2 cloves garlic, minced

-1 TBSP butter (would try omitting next time)

-1 tsp chili powder

-1/2 tsp cumin

-1/2 tsp oregano

-1/2 tsp salt

Directions:

-rinse rice

-Add rice to pot and all ingredients, stir

-Set rice cooker - took 65 min on mixed setting!

Notes:

Eric said he liked it a lot.

I thought it was a bit mushy.

Try without butter next time

Green Beans Amandine

Recipe from cookieandkate.com

Ingredients:

-2 Tbsp unsalted butter, sliced (would use olive oil)

-1/2 cup sliced almonds

-1/4 cup thinly sliced shallots (about 1 small)

-1 pound slender green beans, trimmed

-2 tsp lemon juice, to taste

-1 Tbsp + 1/2 cup water, divided

-1/2 tsp fine salt, to taste

-freshly ground black pepper, to taste

Directions.

1. Melt butter over med-low heat.  Once completly melted, add almonds.  Cook stirring constantly until butter browned and almonds are beginning to brown, about 7-8 min

2. Add shallots and cook for 1 min. 

3. Stir in lemon juice + 1 Tbsp water.  While stirring, cook until liquid thickens enough that spatula leaves an open trail on pan behind it, about 1 more min

4. Scoop out and set aside

5. Cook green beans with 1/2 cup water + 1/2 tsp salt.  Cover and cook over med heat, stirring occ ntil beans are nearly tender about 9-10 min (I used pre-cooked green beans)

6. Remove th elid and cook over med-high heat until liquid evaporates, about 2-4 min

7. Off heat, add almond mixture and toss to combine, season with salt and pepper and serve. 

Notes.

I had doubled recipe and used pre-cooked french green beans.

used in friendsgiving and tasted pretty good

*Sides

*American - sort of

"Fried" rice

Recipe modified from elizabethrider.com sans eggs and peas for Eric.

Ingredients:

-Cooked brown rice (2 cups uncooked for 6 servings)

-avocado oil

-1 jalapeno, diced (or serrano, sliced)

-3 cloves of garlic, cuisinarted

-1 bunch of scallions, chopped

-1 inch of fresh ginger, cuisinarted (probably less, make it equal to amount of garlic)

-3 Tbsp low sodium soy sauce

-1 tsp rice vinegar

-1 tsp toasted sesame oil

-salt and pepper

Directions:

1. Heat avocado oil, garlic, jalapeno in pot

2. Add scallions until softened

3. Add rice, soy sauce, rice vinegar, sesame oil, ginger, salt, and pepper

4. Stir to combine

Notes:

Writing this over a week after I cooked it, so maybe a little foggy.  I may have added the ginger and scallions at the same time.

Served with the encrusted sesame tenders and oven-roasted broccoli

*Asian

*Sides

Mashed potatoes in the Instant Pot

Recipe taken from Dinner at the Zoo and maybe some others.
Original recipe called for 2 lbs of Russet potatoes, but I could only buy a 5 pound bag and didn't want it to go to waste.  I used it for 3 nights of dinner + 5 lunches - I was mashed potato-ed out by the end of the week.

Ingredients:
-5 lbs of Russet potatoes

-2 cups of water

-2 tsp salt

-1/2 cup of milk/heavy cream/half n half - I used heavy cream and probably used less

-1 stick of butter

-black pepper

-garlic powder

Directions

1. Peel potatoes and cut into similar sized cubes

2. Place potatoes, water, salt in Instant Pot

3. Set on on manual for 10 min

4. When timer goes off, release valve to vent

5. Drain potatoes into colander

6. Add milk, butter, pepper, and garlic powder to Instant Pot

7. Use mixer to mix in the Instant Pot

Notes:

Don't forget to add water when reheating in the microwave.

Could try adding roasted garlic to the mix, but that would be more work.

*American

*Sides

 

Hash browns

Mainly from Chef John at allrecipes.com
I had to make these fresh every day for 3 days over the Labor Day Weekend. (I can't cook on weekdays when I work.) So I adjusted a little bit each time. The first time I cooked in the cast iron skillet, and then transferred to oven, and then broiler.  Wasn't as good as just cooking on the stovetop with nonstick pan, although it takes more work (slaving over a stove).  I used a 5 lb bag of russet potatoes and divided the potatoes by 3 to make serving size.

Ingredients:
-Russet potatoes 
-Clarified butter or olive oil (I used butter because I thought it would taste more breakfast-y)

-Garlic - cuisinarted
-salt, pepper, more garlic powder, onion powder, +/- cayenne pepper

Potato prep directions:
1. Peel potatoes
2. Grate potatoes in a bowl with water + ice

3. Empty water out a few times to get starch out (put strainer in sink)

4. Let potatoes soak in fridge for a few hours or overnight

5. Strain potatoes in strainer

6. Put potatoes in cheesecloth and squeeze water out (Eric did this for me)

7. Put potatoes back in bowl and mix with seasonings

Cooking hash brown directions:

1. Cook butter and garlic for a minute

2. Add potatoes

3. Let cook and flip occasionally until crispy brown

I served with chopped bell peppers and onions and bad sausage I tried to make.  Eric said it was best when everything was mixed in and not separated.

*Breakfast

*Sides

Spicy Chinese Green Beans

Recipe modified from Dinner Then Dessert.

Was a bit too spicy, but I added too much crushed red pepper.  Also used a lot more of cuisinart-ed garlic than was called for, and also added ginger because had a lot leftover from the pork buns. Maybe a bit much, but it was ok.  Also, Eric likes them crunchy, so I don't cook that long. Forgot the green onions, but oh well, maybe next time.

 

Ingredients:

-avocado oil

-1 lb green beans, trimmed

-2 tsp chili garlic paste

-2 green onions thinly sliced - white parts only (didn't use)

-1 Tbsp garlic -ginger 

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-1 tsp sugar (Used honey instead)

-1/4 cup water

-1/2 tsp crushed red pepper flakes

 

Directions:

1. Add garlic, ginger, onions, chili-garlic paste, oil to pan and cook for 30 sec

2. Add in green beans

3. Add in soy sauce, rice vinegar, honey, water, and chili flakes

4. Cook until liquids are cooked off, sort of

5. Garnish with sesame seeds - forgot to do

*Asian

*Sides

Balsamic glaze (good on Brussel Sprouts)

In small nonstick saucepan, boil balsamic vinegar at medium heat, then turn heat down to simmer.
Continuously stir for about 15-20 min.
Do not let it cool before serving or else it will congeal!

Good for one night only.

*American

Frozen Green Beans - Coronavirus Cooking

Have both kids tonight, so split a rotisserie chicken with a bag of frozen green beans and frozen sweet potato frites.

Ingredients:
-bag of frozen green beans (supposed to thaw, but I didn’t)
-1 Tbsp of butter
-Spices I used: garlic powder, minced garlic, onion powder, Italian, salt, pepper, cayenne

Directions:
1. Melt butter in pan
2. Add bag of frozen green beans
3. Add spices
4. Stir until hot (takes a bit of time if frozen)

Was pretty good, so would do again.

*American

*Sides

"Everything-but-the-bagel" Chicken, Rice, & Frozen Broccoli - Coronavirus Cooking Series

Had to be a little creative this week because of the coronavirus.

Looked up how to bake frozen broccoli with Wellplated.com.

Ingredients:
-Chicken, rice, frozen broccoli
-Olive oil
-Everything-but-the-bagel spice
-Garlic powder
-Onion powder
-Salt
-Pepper
-Red pepper flakes
-Balsamic vinegar
-OPTIONAL: also had leftover red onion that I caramelized the night before 

Directions:
1. Make rice
2. Bake chicken with spices
3. Season and bake (or Air Fry) broccoli
4. Mix rice and baked broccoli together - add in spices + balsamic vinegar + caramelized onions
5. Serve chicken on top

Directions to bake frozen broccoli:
1st night I steamed in bag, and 2nd night I baked in oven bc may be harder if using oven for chicken in 1st night - could consider using Air Fryer next time.
1. Heat oven to 400 F - keep pan in oven
2. Season broccoli using spray olive oil
3. Place frozen broccoli on hot pan - sprayed on extra olive oil
4. Bake for 17-20 min

Directions to Air Fry broccoli (haven't done):
1. Season broccoli using spray olive oil
2. Air fry for 20 min at 400 F - mix occasionally

Directions to caramelize onions:
1. Chop onions - half onion and the do radial cuts
2. Heat olive oil or butter/olive oil in pan on medium-high heat
3. Add onions and cover/cook on medium-high heat
4. Cover until onions somewhat translucent
5. Reduce heat to medium and intermittently stir
6. After 10 min, add salt
7. Let onions stick/brown/burn, and then stir
8. Total process could take up to 30 min to an hour depending on how many onions
9. Can add some balsamic vinegar towards the end

*American

Mediterranean Yellow Rice

Recipe taken from The Mediterranean Dish and What a Girl Eats

Ingredients:
-2 cups long grain rice (uncooked)
-3 Tbsp Extra virgin olive oil
-1 medium yellow onion, diced
-1 garlic clove, minced (I used 3 garlic cloves and could have used more)
-2 lemons + zest (I just used 1 lemon)
-2 cups of low sodium chicken broth
-1 tsp turmeric (sprinkled)
-1/2 cup of toasted pine nuts or slivered almonds
-pinch of salt and pepper (didn't do, but should have)
(OMITTED - orzo and parsley garnish)

Directions:
1. Wash rice and soak for 15-20 min
2. Heat olive oil in pan (I used extra large pan) until oil shimmering.
3. Add onions and cook for 3 min until translucent
4. Add garlic
5. Add rice
6. Add turmeric + salt + pepper
7. Add lemon juice and broth
8. Bring liquid to a rolling boil (reduce a little)
9. Turn heat on low and cover for 20 minutes
10. Remove rice from heat, leave it covered, and sit for another 10 minutes
11. Add lemon zest + toasted nuts
12. Garnish with parsley - didn't do

Notes:

-could have used more salt as I forgot it

MODIFIED SIMPLIFIED VERSION - ALL IN THE RICE COOKERFOR SIMPLICITY

Ingredients:
-rice (basmati)
-onion flakes

-garlic flakes

-garlic powder

-turmeric (sprinkle)

-salt and pepper

-1 lemon + zest

-low sodium chicken broth (instead of water)

Directions:

Put all in rice cooker 

Served with toasted pine nuts 

Sweet Potato Fries in the Air Fryer

Depends on how you cut the fries, but was really good thinly cut by my husband.

*EDIT - I tried a recipe that added 3 Tbsp cornstarch to the spices, and it tasted BAD!!! Also only did for 20 min because looking at a different recipe, not the one on my blog, and it was NOT crispy.  There is another recipe that I didn't use that uses cornstarch on Instagram, but it is a lot of steps parboiling sweet potatoes and using the oven, so not sure if it's even worth it.  I guess I'll just stick with frozen if you want sweet potato fries. 

Ingredients:
-olive oil or avocado oil
-whatever spices you want

Tonight, I used combination of:
-garlic powder
-jalapeno salt
-cumin
-paprika
-onion powder

Directions:
1. Toss oil and spices with fries
2. Cook in air fryer for 15 min on 400 degrees
3. Shake in basket
4. Cook in air fryer for 10 min on 400 degrees

Note:
-More thickly cut slices for 10 min + 10 min on 400 degrees was UNDERCOOKED
-2nd round with thinly cut slices was 15 min on 370 degrees and was TOO CRISPY?

*Sides

*American

Brussels Sprouts with Bacon and Maple Syrup in Air Fryer

Taken from from The Foodie Eats.
Eric really liked it!

Ingredients:
-1 bag of Brussels sprouts (not sure how many pounds it was, supposed to be 1 lb per the recipe)
-1/4 cup of olive oil
-1/4 cup of pure maple syrup
-1 Tbsp. apple cider vinegar
-1/2 tsp. sea salt
-1/4 tsp black pepper (I estimated all the amounts, but Eric said he wanted more pepper)
-4 bacon slices, cut

Directions:
1. Cut/halve Brussels sprouts
2. Mix olive oil, maple syrup, vinegar, salt, and pepper with sprouts
3. Air fry at 370 F for 10 min
4. Shake it up
5. Air fry at 400 F for 7 min

NOTE: Again, I estimated all the amounts.  I had bought 2 bags of Brussels sprouts, but had to split it up for the air fryer.  So ok to cut up the sprouts beforehand, but cook half one night and half the next night. 

*American

*Sides

Cilantro Lime Rice

Self-explanatory recipe, but if cooking 1.5 cups of uncooked rice, 1/4 cup of lime juice is too much.  Try halving that or about 2 tablespoons of lime juice.  Still tasted good, though.

*Sides

*Mexican

Asparagus

Air Fryer Recipe from Mama Shire.  Turned out pretty good since I couldn't use the oven.

Ingredients:
-Asparagus - cut into thirds
-Olive oil
-Salt
-Black pepper

Directions:
1. Mix together in ziploc bag

2. Cook in air fryer for 400 degrees at 10 minutes

Stovetop Recipe from Gordon Ramsay's Youtube.

Ingredients:

-Asparagus

-olive oil

-salt

-black pepper

-Parmesan cheese

-Lemon zest

Directions:

1. Heat pan: turn stove high and heat a large frying pan until hot

2. Season: While in the pan, season with salt and pepper

3. Toast asparagus: Place asparagus in a single layer in hot pan. Toast, turning occasionally, until slightly smoking

4. Add oil: Drizzle olive oil over toasted asparagus, using caution for splatter

5. Sear Asparagus: cook for 45 seconds per side until blistered and colored

6. Add parmesan: Grate parmesan cheese over asparagus in the pan

7. Add lemon zest: remove from heat, zest lemon over asparagus

8. Serve: Place asparagus on a plate, top with remaining oil and melted cheese, serve immediately