Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Chilies

Tip: Did you know you can freeze whole lemons and limes? They are perfect for cooking. Leave the frozen fruit on the counter for an hour. The zest is easy to remove, and the fruit slices and juices easily also. Next time you see lemons and limes on sale, buy a bag and freeze them for future cooking.

Southern Italian Style Lemon Chicken

Cooking a whole chicken is very economical because you get several meals from one chicken.

Ingredients

3 large lemons
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 garlic clove minced
2 teaspoons sea salt
1/4 cup olive oil, divided
4-pound whole chicken

Directions

Remove the zest from the three lemons and set aside. Cut the lemons into thin slices and set aside.


In a small bowl combine the lemon zest, garlic, thyme, rosemary, and salt.


Cut the chicken along the backbone on one side with kitchen shears. Do not remove the bone. Turn the chicken over and flatten it. (The reason I did not remove the backbone is that I want to use the entire chicken carcass for soup.)

Preheat the oven to 450 degrees F.
Line a rimmed baking sheet with foil.
Drizzle 2 tablespoons olive oil on the baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the lemon rub on the underside of the chicken. Turn the chicken over and rub the remaining lemon mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with remaining 2 tablespoons of olive oil.

Roast, basting every 15 minutes until golden brown and an instant-read thermometer reads 165 degrees F in the thigh about 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
Using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.

Serve some of the chicken for dinner. I was able to remove about 4 cups meat. I left some meat clinging to the leg, wing and breast bones for soup. Shred 1 to 2 cups for the recipe below. Use the carcass and some of the cooked chicken for chicken noodle soup. You may even have enough leftover for some chicken salad.

Baked Chicken Taquitos (Rolled Tacos)

The entire recipe makes 20 taquitos. I cut the recipe in half and made 10 for my family. I like tortillas made from cassava flour for this recipe because they are grain-free, light and easy to roll.

For the Taquitos:
2 cups shredded cooked chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons fresh lime juice
1 cup shredded cheddar or Mexican blend cheese
20 corn tortillas

For the Toppings:
Shredded lettuce
Diced tomatoes
Guacamole
Sour Cream
Chopped Green Onion
Crumbled Queso Fresco
Pico de Gallo
Salsa

Directions

Preheat the oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.

Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until the tortillas are warm and pliable.
Layout the tortillas on a flat surface and divide the chicken and cheese mixture among the 20 tortillas. Roll up each tortilla tightly and secure with a toothpick.

Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone.

 

Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until the taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.

Chicken Noodle Soup

Leave some meat on the bones, especially the legs, wings, and breast bone

Ingredients

Broth
Chicken bones leftover from the roasted chicken recipe above
1 whole onion, cut in half
2 carrots, cut in half
4 celery stalks with leaves, cut in thirds
6 fresh thyme sprigs
1 garlic clove, peeled
1 tablespoon peppercorns
8 quarts water

Directions

Place all the ingredients in a large stockpot. Bring to a boil, reduce heat and simmer for 2 hours. Cover the pan with the lid ajar.
Strain the broth in a colander lined with cheesecloth over a large bowl. Let drain completely. Pick out any meat in the cheesecloth and set aside. Discard the cooking vegetables and bones and return the broth to the stockpot.

Noodle Soup

Ingredients

Strained broth
Reserved chicken meat
3 carrots, diced
3 celery stalks, diced
5 scallions, diced
6 oz fettuccine or noodles
1 teaspoon dried dill
1/4 cup chopped fresh parsley
Salt and pepper to taste

Directions

Place the strained broth, carrots, celery, and scallions in the stockpot. Bring to a boil, lower heat and cook the vegetables, about 20 minutes. Return toa boil, add the noodles and cook for about 5 minutes. Add salt (I added 2 teaspoons) and black pepper to taste. Stir in reserved chicken meat, dill, and parsley.

Advertisements

Prosciutto-Wrapped Baked Zucchini

Ingredients

2 small zucchini, halved lengthwise
1/2 of a small shallot, finely minced
2 tablespoon olive oil
1 tablespoon finely chopped seeded chili
1 garlic clove, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices thinly sliced prosciutto, halved lengthwise
1/4 cup finely chopped fresh flat-leaf parsley leaves

Directions

Preheat oven to 400°F. Score the cut side of the zucchini halves 1/8 inch deep in a diamond pattern. Toss shallot, olive oil, chili, garlic, 1 salt, and pepper in a mixing bowl. Rub the mixture on the cut sides of the zucchini halves. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a foil-lined baking sheet. Bake in the preheated oven until zucchini is crisp-tender, 20 minutes.
Transfer zucchini to a serving plate. Sprinkle with parsley.

Turkey Piccata

Ingredients

4 boneless, skinless turkey cutlets
1/2 cup flour
Salt & Pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons capers
1/4 cup chopped fresh parsley

Directions

Season the flour with salt and pepper, and lightly pound the turkey breast into thin cutlets. Dredge the cutlets in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add the cutlets to the pan. Cook for 2 to 3 minutes on each side over medium heat, until lightly browned and cooked through. Remove the cutlets to a plate and keep warm while you prepare the sauce.

Add the wine to the pan and cook over high heat until reduced by half. Add the lemon juice and chicken broth to the pan and bring to a boil. Stir in the capers and parsley and season with salt and pepper. Return all of the cooked cutlets to the frying pan, and heat in the sauce. Serve hot.

Creamy Mashed Potatoes

ingredients

1 pound Yukon Gold or russet potatoes
Coldwater, for cooking, enough to cover by 1-inch
1 teaspoon salt
6 tablespoons heavy cream
3 tablespoons butter
Salt to taste

Directions

Scrub potatoes well and peel them. Cut potatoes into 1-inch pieces and place the potatoes in a large pot. Cover with cold water, then stir in the 1 teaspoon salt. Cover and bring to a boil on high, then reduce the heat to maintain a low boil until potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.

In a small pan, gently melt the butter and cream and mix together, keep warm.

Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally. Mash the potatoes until smooth. With a spatula, slowly turn the cream-butter mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.

Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven with the roasting zucchini.


African immigrants in the United States come from almost all regions in Africa and do not constitute a homogeneous group. They include peoples from different national, linguistic, ethnic, racial, cultural and social backgrounds. As such, African immigrants are distinct from African Americans, many of whose ancestors were involuntarily brought from West Africa and Central Africa to British North America by means of the Atlantic slave trade. African Americans whose ancestors were forced into slavery and Africans who emigrated to the US have all contributed numerous qualities in the development of the US as a nation and have greatly influenced our culinary world.

Since the 17th century, enslaved Africans and their descendants have had a profound impact on what Americans grow and eat. Watermelon, okra, yams, black-eyed peas, and some peppers are all indigenous to Africa. Fruits and vegetables brought from Africa flourished in America in large part because enslaved Africans planted their own gardens to supplement the meager rations provided by their captors. These plants eventually made their way from gardens of the enslaved to those of some of the wealthiest and most prominent people in the country, including George Washington and Thomas Jefferson, whose gardens were planted with heirloom seeds from Africa. Enslaved African chefs left their mark on certain cooking methods, while also developing recipes that are now staples in the American diet, particularly in the American South. Dishes like gumbo, jambalaya, pepper pot and the method of cooking greens called Hoppin’ John (a dish made with greens and pork) are all examples. “The method of deep frying of fish or barbecuing meats were all documented in West Africa before the transatlantic slave trade,” says Kelley Deetz, director of programming at Stratford Hall and who is also the author of Bound to the Fire, which explores how Virginia’s enslaved cooks helped invent American cuisine. “These dishes and ingredients were essential to the formation of Southern, and eventually American, food.”

The continent of Africa has seen many changes in migration patterns over the course of history. The influx of African immigrants began in the latter part of the 20th century and is often referred to as the “fourth great migration.” About three-fourths of all immigrants from Africa went to the United States after 1990. This trend began after decolonization, as many Africans moved to the U.S. seeking education and an escape from poverty, and this trend has been steadily rising over time. Originally, these immigrants came with the sole purpose of advancing themselves before returning to their respective countries. In recent years there has been an increase in the number of African immigrants interested in gaining permanent residence in the U.S. One major factor that contributes to migration from Africa to the United States is for job opportunities. It has been relatively easier for Africans with advanced education to leave and enter the international labor markets. In addition, many Africans move to the United States for advanced training. For example, doctors from different African nations move to the U.S. in order to increase their skills and gain more economic opportunities.

African immigrants tend to retain their culture once in the United States. Cultural bonds are developed through shared ethnic or national affiliations. Some organizations like the Ghanaian group Fantse-Kuo and the Sudanese Association are organized by country, region, or ethnic group. Other nonprofits like the Malawi Washington Association is organize by national identity and are inclusive of all Malawians. Other groups present traditional culture from a pan-African perspective. Using traditional skills and knowledge, African-born entrepreneurs develop services for immigrants and the community at large. In the Washington area, events such as the annual Ethiopian soccer tournament, institutions such as the AME Church African Liberation Ministry, and “friends” and “sister cities” organizations bring together different communities. According to estimates in 2000, there were 8.7 million African American families in the United States. The ten states with the largest populations of African Americans are New York, California, Texas, Florida, Georgia, Illinois, North Carolina, Louisiana, Michigan, and Maryland.

The migration of Africans to Europe and the US has introduced a range of African culinary dishes to the world. Ethiopian and Moroccan foods have made their mark with popular restaurants in urban hubs like London, New York, Paris, and Washington DC. Traditionally, African cuisines use a combination of locally grown fruits, vegetables, cereal grains, and meats. African cuisine can be broken down largely into styles from Central Africa, East Africa, the Horn of Africa, North Africa, South Africa, and West Africa. Heavily influenced by spices, African recipes are known for their intense flavor and often include combining sweet flavors such as dried fruit, ginger, and cinnamon with garlic and onions.

The historical record indicates chickens were known in ancient Egypt by 1,400 BC, and later in the Greek and Roman empires. When they first arrived in sub-Saharan Africa is unknown, but they are now common throughout Africa as in the rest of the world. A similar bird, the guinea fowl, is native to Africa and is widely raised there. Both are often called kuku in many African languages. Nsusu or soso are words for chicken in the Congo region. Every culture has its own way of cooking chicken. One classic method of preparing chicken in Africa is to stew it in a peanut and tomato sauce (this basic recipe goes by many names in different parts of Africa). Another delicious African chicken dish is Poulet Yassa, which is chicken marinated in an onion-mustard mixture. The African kitchen is traditionally outside or in a separate building apart from the sleeping and living quarters. By far the most traditional and to-this-day the most common sight in an African kitchen is a stewpot filled with meat and vegetables (often greens) simmering over a fire. The pot usually sits on three stones arranged in a triangle, and the fire slowly consumes three pieces of wood that meet at a point under the pot.

Here is another traditional recipe for chicken.

Piri-Piri Chicken with Piri-Piri Sauce

Piri-Piri (sometimes spelled peri-peri) is Swahili for ‘pepper pepper’, or ‘strong pepper’ and refers to an African-style chili sauce. Piri-Piri Chicken is marinated in a hot chile pepper marinade, then grilled. This dish evolved in Angola and Mozambique (once Portuguese colonies) after Portuguese explorers and settlers brought American chili peppers to Africa.

The most basic piri-piri marinade recipe calls for just oil, cayenne pepper or minced fresh hot chile peppers, and salt. Many piri-piri recipes add an acidic liquid (usually lemon or lime juice, or vinegar, or possibly wine or liquor) which adds a tang and tenderizes the chicken. More elaborate versions also include additional flavorings and spices.

This recipe makes quite a bit and since I cook for two most days, I cut the recipe in half. This dish is delicious and the chicken turns out quite tender and juicy. The sauce has a bit of a kick but not overly spicy.

6-8 servings

Ingredients

4 lb chicken cut into parts or 4 lbs of your favorite chicken parts, about 8 pieces.

Peri Peri Marinade
3 red chilies (reduce for less heat or remove seeds), finely chopped or use 2 tablespoons red chili paste
1 green chili, finely chopped
3 cloves garlic, peeled and finely chopped
1 small red onion, finely chopped
1 red bell pepper, finely chopped
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon of sea salt
2 tablespoons chopped cilantro or parsley
3 tablespoons vegetable oil

Peri Peri Sauce
3 tablespoons reserved marinade
1/4 cup water
2 tablespoons sugar

Directions

Combine all marinade ingredients in a bowl large enough to hold all the chicken parts and blend well.

Reserve 3 tablespoons of the marinade in a small storage container and the coat the chicken with the remaining marinade. Cover and refrigerate 4 hours to overnight.

Hear an outdoor grill or stovetop grill pan.

For the Piri-Piri Sauce
Add reserved marinade, water, and sugar to a small saucepan and bring to boil. Cook for 2 minutes, remove from the heat and keep warm.

To cook the chicken
Place chicken bone side down on the grill. Cook for 10 minutes. Turn chicken over and cook for 25-30 minutes. Turn chicken over once more and grill for another 5 minutes. Remove the chicken to a serving platter and drizzle the sauce over the grilled chicken.

African Cucumber Sambal

Ingredients

2 medium garlic cloves, minced
1 shallot, minced
1/2 green chili (jalapeno pepper), minced
1 teaspoon sugar or natural sweetener (honey, agave nectar, etc.)
1 (2-inch) piece of ginger, peeled and grated
1 tablespoon apple cider vinegar
2 mint leaves, minced
1 large cucumber, peeled, seeded, quartered and thinly sliced

Directions

Combine all of the ingredients in a mixing bowl. Stir and toss well to cover.


Cover and let sit at room temperature for at least 1 hour before serving.
The Sambal will store up to 4 days refrigerated in a tightly covered container.

West African Style Rice With Black-eyed Peas

Every culture seems to have its own version of rice and beans. Peanut oil and hot red pepper give this dish a West African flavor.

Carolina Gold Rice, long grain rice, was the basis of the colonial and antebellum economy of Carolina and Georgia. Considered the grandfather of long grain rice in the Americas, Carolina Gold (which came from Africa and Indonesia) became a commercial staple grain in the coastal lands of Charles Towne in the Carolina Territory in 1685. The rice has a superior flavor, nutty aroma, a tiny texture and a beautiful golden hue in the field. Cooking directions differ from traditional rice, in that, Carolina gold is boiled in salted water rather than simmered.

4 servings

Ingredients

1 cup (200 grams) dried black-eyed peas, soaked overnight in water to cover or one 15.8 oz can of black-eyed peas
2 tablespoons peanut oil
1/2 small onion, chopped
1 large vine ripe tomato, chopped
2 tablespoons tomato paste
1 ⁄ 4 teaspoon ground hot red pepper (cayenne)
1 ⁄ 8 teaspoon salt
Cooked Carolina (Charleston) gold rice (recipe below)

Directions

To cook the beans if using dried beans:

Cover black-eyed peas with water in a medium saucepan, bring to a boil and simmer over medium heat until soft, about 1 hour. Drain and set aside.

Or drain and rinse the canned beans. Set aside.

To finish the dish

Heat oil in a heavy pot. Add onion, tomato, tomato paste, red pepper, and salt. Simmer 10 minutes, uncovered, over medium heat until vegetables are soft. Add rice and beans to the pan. Cover and let the dish sit for 5 minutes before serving. Adjust seasoning if needed.

 Rice

If you use regular long grain white rice, follow the package directions for cooking 1/2 cup rice.

4 Servings

Ingredients

1/2 cup Carolina gold rice
2 teaspoons salt
4 cups of water

Directions

Bring the water to a boil in a medium heavy saucepan. Rinse the rice three times with tap water in a mixing bowl. Add the rice and salt to the boiling water. Stir gently to separate the grains and cook in boiling water 12-15 minutes until rice is tender and doubled in size. Drain the rice in a colander and rinse with cold water. Set aside to add to the beans.

Sources:  Jessica B. Harris’ The Africa Cookbook; Marcus Samuelsson’s The Soul of a New Cuisine and The Congo Cookbook.


Shrimp Tacos with Tomatillo Sauce

2 servings

Tomatillo Salsa
1/2 lb. (about 8) tomatillos, husks removed and washed well
1 large or 2 small serrano chiles, cored, seeded, and coarsely chopped
2 tablespoons coarsely chopped white onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon finely chopped garlic

Avocado Cream
Half an avocado mashed
1/3 cup sour cream
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro
1 teaspoon honey

Shrimp
12 large raw shrimp (16-20 count), peeled, deveined and tails removed
1 tablespoon Cajun seasoning
4 low carb/gluten-free/regular tortillas, heated
1 cup shredded red cabbage

Directions

For the tomatillo salsa
Dice the tomatillos. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds. Place the salsa in a large bowl. Let sit at room temperature until serving time.
Yields about 1 cup.

For the avocado cream
Combine all the ingredients and chill in the refrigerator.

For the shrimp
Pat shrimp dry. Toss the shrimp with Cajun seasoning and a little salt in a medium bowl.

Preheat a stovetop grill over medium heat. Place the shrimp on the grill and cook until the shrimp are just cooked through about 4 minutes total. Place the cooked shrimp in a serving bowl and spoon several tablespoons of the tomatillo salsa over the shrimp. Toss.and serve the shrimp in tortillas, topped with red cabbage and avocado cream.

Serve a tomato salad on the side.


 

Mexican Americans have lived in the United States for most of the country’s history. Ethnically, Mexican Americans are a diverse population, but the majority are Mestizo, which in colonial times meant to be a person of half European and half Native American ancestry. Nonetheless, the meaning of the word has changed through time and currently refers to the segment of the Mexican population who do not speak indigenous languages.

The United States is home to the second-largest Mexican community in the world, second only to Mexico itself, and comprising more than 24% of the entire Mexican population of the world. Mexican American families of indigenous heritage have been in the country for at least 15,000 years, and Mestizo Mexican American history spans more than 400 years, since the 1598 founding of Spanish New Mexico. Spanish residents of New Spain in the Southwest included New Mexican Hispanos and Pueblo Indians and Genizaros, Tejanos, Californios and Mission Indians. Approximately ten percent of the current Mexican-American population are descended from the early colonial settlers who became U.S. citizens in 1848 following the conditions of the Treaty of Guadalupe Hidalgo which ended the Mexican–American War.

Generally, when Americans speak about Mexican food, they are usually referring to Tex-Mex (or Cal-Mex) cooking, an extremely popular cuisine that follows the long border between the United States and Mexico. The food of the southwestern US state of New Mexico and the dishes of many of the Native American peoples of the southwestern US have similar names to many Tex-Mex and some Mexican dishes but they use different flavorings and cooking techniques.

Dishes like chili, fajitas, salsa, tortilla chips, chimichangas, quesadillas, burritos, and nachos are actually homegrown American inventions. Even dishes that exist in Mexico like enchiladas, tacos, and tamales are cooked and served differently in the United States. True Mexican dishes are not as spicy as many US versions. American versions of Mexican entrees add prodigious quantities of cheese, either shredded or melted, to nearly every dish, a practice rare in Mexico. The same heavy hand applies to the American use of sauces of all kinds. North of the border portions are larger, plates are filled so that the food items tend to run one into the other. In Mexico, the soft corn tortilla performs the function that bread on the table performs in the United States; it is a side starch. In the United States, fried tortillas, become an ingredient in nearly every dish.

Like most immigrant groups, Mexican Americans have remained loyal to the food traditions of their homeland. Many shops in small ethnic markets carry Mexican specialty foods. When they cook, they follow recipes handed down to them by their parents and grandparents and their cooking styles have certain things in common. Meat, usually pork or beef, is central to the diet. It is often eaten with salsa on the side. Corn, beans, rice, and root vegetables are also staples, especially sweet potatoes, yams, yucca, jicama, Jerusalem artichokes, and taro. Also popular is a pear-shaped squash called chayote. Here are some Mexican American recipes for you to make at home.

Carne Asada

Carne asada means grilled beef in Spanish. The best cuts for making carne asada is Arrachera or skirt steak. It’s the taste that comes to mind when you think carne asada.

In Mexico, there are several marinating techniques that vary depending on the region of the country.
In the south and in the Gulf of Mexico area, where bitter oranges are grown, cooks will add some of its juice to the meat they are using to make Carne Asada; in other regions, they will add lime juice, and others will add a splash of beer.

Carne asada is traditionally made using a skirt or flank steak. The two cuts are very similar, but I prefer flank steak. When cutting the cooked meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like long lines. Do not cut parallel to these lines, always cut perpendicular to them.

 

Carne Asada

Adapted from Rick Bayless, Chicago Chef

Servings: 6
Ingredients

2 limes juiced
4 cloves garlic crushed
1/2 cup orange juice
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno minced
2 tablespoons white vinegar
2 pounds flank steak

Directions

In a gallon size resealable bag, combine the lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze the bag to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squashing the bag around to coat. Refrigerate for at least 2 hours, or overnight is better.
Heat an outdoor grill or grill pan over high heat.
Remove the flank steak from the marinade, and discard the excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from the heat and let rest 10 minutes. Slice against the grain, and serve.

For Carne Asada Tacos

Thinly sliced grilled flank steak
Sliced tomato
Sliced avocado
Sliced red onion
Shredded lettuce
Cotija cheese, crumbled
6 tortillas
Blood oranges, cut into eighths

Grilled or Roasted Corn On the Cob

Ingredients

4 ears corn
2 tablespoons butter (softened)
Parmesan cheese, grated
Chopped herbs (your choice)

Directions

Preheat the oven to 400 degrees F or use the grill when cooking the meat.
Remove husks and silks from the corn. Place the corn on sheets of foil.
Butter corn and sprinkle with herbs and Parmesan cheese. Enclose the corn in foil and press the edges to seal.
Place wrapped corn on a cookie sheet or on the grill and roast for 25-30 minutes.

Mexican Red Rice

Arroz Rojo Mexicano
Adapted from Rick Bayless, Chicago Chef

Ingredients

2 garlic cloves, peeled
1 cup canned diced tomatoes, undrained
1 ½ tablespoons vegetable oil
1 ½ cups long-grain white rice
1 ¾ cups unsalted chicken broth or water
Fresh hot green chiles to taste (roughly 1 to 2 serranos or 1 large jalapeño), stemmed and cut a slit down the side of each one
2 medium carrots, peeled and chopped into ¼-inch cubes
1/2 cup frozen peas, defrosted
1/4 cup chopped flat-leaf parsley or cilantro

Directions

Place the garlic into a blender or food processor, add the canned tomatoes and process to a smooth puree.

In a large saucepan, stir together the oil and rice. When the rice is thoroughly coated, stir in the tomato puree, broth (or water), carrots and 1 teaspoon salt. Nestle in the chiles. Cover the pan, bring to a boil, lower the heat to medium and cook for 15 minutes. Gently stir the rice, re-cover and let the rice cook about 20 minutes. or until tender Taste a grain of rice: It should be very close to done at the core. If not, sprinkle in a little water, re-cover and cook 5 minutes more.

When the rice is done, uncover it and sprinkle in the peas and the parsley or cilantro. Use a fork to gently fluff the rice, reaching all the way to the edges of the bottom, to release steam and slow the cooking. Re-cover, let stand 5 minutes.

Black Beans with Chiles

Ingredients

1 pound dried black beans
1 tablespoon vegetable oil
1 small red onion, chopped
1 small carrot, chopped
2 whole serrano chiles or 1 jalapeño chile
1 tablespoon ground cumin
4 1/4 cups reduced-sodium chicken broth
1/2 teaspoon salt
Freshly ground black pepper

Directions

Rinse beans. Place beans in a large bowl. Cover with water by several inches. Let soak overnight.
Place oil, onion, and carrot in a Dutch oven. Cook over medium heat until the onion is tender. Drain beans and add to the Dutch Oven. Add whole chiles, cumin, chicken broth, salt, and pepper. Bring to a boil, reduce heat and simmer, covered, 1 hour. Uncover and simmer until beans are very tender, about 15 minutes more.


Spices are very important in Moroccan cuisine. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture called “ras el hanout”.

Due to its location on the Mediterranean Sea, the country is rich in natural resources and meals are usually built around seafood, lamb or poultry. The Moroccan national dish is a tagine or stew named for a special pot that is used for cooking. Common ingredients include chicken or lamb, almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices that may include saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. Give this Moroccan inspired recipe a try.

Moroccan Spiced Chicken

Ingredients

1 tablespoon chili paste (harissa or sambal oelek)
1/2 tablespoon smoked paprika
1/2 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1 orange, zested, then cut into segments
2 tablespoons oil
4 bone-in chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, diced
1/2 cup diced cherry tomatoes
1/2 cup chicken stock
1/2 cup green olives
1/4 cup chopped preserved lemon
Couscous, recipe below

Directions

Preheat the oven to 325 degrees F. Heat a wide, deep braising pan over medium-high heat.

In a small bowl, combine the chili paste, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest, and 1 tablespoon oil. Stir to form a paste.

Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the chicken thighs.

Add the remaining 1 tablespoon oil to the heated pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Turn and brown the other side. Remove the chicken to a plate.

Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.

Return the chicken to the pan along with the tomatoes, chicken stock, olives, preserved lemon, and sliced oranges. Cover the pan and place it in the oven to braise for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 20 minutes.

Couscous

Ingredients

1/4 teaspoon salt
1 cup whole wheat couscous
1 tablespoon olive oil
1 ¼ cups no salt added chicken broth

Directions

Bring the chicken broth and salt to a boil in a medium saucepan. Pour in the couscous and the olive oil, give a quick stir, cover and turn off the heat. Let sit for 5 minutes. Fluff with a fork to break up any lump and serve.

Cucumber Salad

Ingredients

1 English cucumber, sliced thin
1 scallion, finely chopped
1 garlic clove, minced
1/3 cup plain whole milk Greek yogurt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill weed.

Directions

Combine all the ingredients in a serving bowl. Mix well, cover the dish and refrigerate several hours before serving.


Taco Flavored Zucchini

2 servings

Ingredients

1 tablespoon olive oil
2 medium zucchini
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon of your favorite taco seasoning
1 hot pepper (serrano), seeded and minced
1/4 cup prepared salsa
1/2 cup shredded cheddar cheese

Directions

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch shells. Brush with oil; set aside. Chop zucchini pulp.


In a skillet, saute pulp, hot pepper, and onion in oil. Add garlic and taco seasoning; cook 1 minute longer. Add salsa; cook and stir for 1 minute.


Remove the skillet from the heat. Stir in the cheese. Spoon the mixture into the zucchini shells.

Preheat an outdoor grill. Grill, covered, over medium heat for 15 minutes or until the zucchini is tender. You may also bake the stuffed zucchini in a 400 degree F oven for 20-25 minutes.

Carne Asada

Epazote has a sharp, herbal flavor, reminiscent of oregano and fennel with minty, pine notes. It is commonly found in Mexican cooking.

Ingredients

1/2 pound skirt steak or flank steak pounded thin
Marinade
1/2 teaspoon dried cilantro
1/2 teaspoon dried epazote
1/2 teaspoon dried oregano
1/4 cup olive oil
1 tablespoon freshly squeezed lime juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Combine the marinade ingredients in a shallow glass dish. Cut the steak into 4 pieces and pound them to an even thin thickness. Marinate beef in the refrigerator, 2 hours to overnight.


Preheat an outdoor grill or stovetop grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and pink in the center, 2 minutes per side. Remove steak to a platter and let rest for 5 minutes.

Coleslaw

Ingredients

1/4 of a large head of savoy cabbage, finely shredded
1 cup shredded carrot
1/4 cup finely chopped sweet onion

Dressing
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon fresh lemon juice

Directions

Place the dressing ingredients in a serving bowl and mix well. Add the cabbage, carrots, and onion. Thoroughly combine and refrigerate covered for several hours.



FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

Joy's Food Trips

Food Recipe Ingredients

Gehad's Journey

gehadsjourney.wordpress.com

mrsloveis

The Cooking, The Wedding Planning, The Life, The All.

Taiba's Recipe

Make Food By Heart

Practically Country

Country living in a practical way!

Easy Healthy Recipes

WE ARE FULL OF FOOD WONDERS

Pleasant Tasting

Tradition with fusion

redcrosse10999

General Blog Site of General Things

Diabetes Diet

The best diet for optimal blood sugar control & health

Pretty Pursuit

A girl's gotta do what a girl's gotta do!

Level Up Stud

Physique, Mindset, Money & More

EnigmaDebunked

Thoughts that provoke yours. (Season II coming in Jan 2020)

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

EVERYDAY EATS WITH TARA

Just a busy mom who makes fresh and healthy-ish food for her toddler

Memoirs with Hokte

#AlzheimersCare #Dementia

Gold Recipes

Gols Recipes

b2d Plate

Breakfast to dinner meal ideas

Lifestyle Blog | Dominicka Teague

Sharing my take on the simplicity of fashion, lifestyle, travel and more.

Dees Platter

Savour and Eat!!!

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

tggfood.com

Just another WordPress site

Travel with Kay

building a better Travel and a better Me

surprising recipes

easy, tasty and surprising recipes for everyone

All About That Food

Locally Grown Locally Made

Rock Bottom

My journey through the depths of hitting rock bottom and how I faced my fears and have started to turn my life around.

Outosego |

thoughts, arts, hearts, & more

opt me TANYA

LIVE INDEED

ARJung

Independent author of fairy tales with a folkpunk and steampunk twist

Motivation & Environment

Motivation, Self-help, Environment, Futuristic Science & Technology, Technical Drawing with Engineering Graphics, GOD, and Spirituality

Intellectual Shaman

Poetry for Finding Meaning in the Madness

Claire’s

Cooking Creations

OlverIndulgence

Make Food Your Own

Mystic Meals

Where Cooking is Easy and Magical!

Just Peachy

Sweet treats, crafts, trips and more!

Flavour Adventure

Exploring flavours of the world

Dreams in Young Flourish

Diamonds, diamonds and stars

Steven Michael lamb

Global Management Consultant and Creativity Specialist

Midwest Fancy

Recipes that your friends will call fancy

%d bloggers like this: