Category Archives: Recipe

MOROCCAN CHICKEN RECIPE

Ingredients:

  • 2 Meyer lemons or regular lemons
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups low-salt chicken broth
  • 1 4 1/2-pound chicken, cut into 8 pieces or 8 thighs, skin removed
  • 1/2 cup green olives

Directions:

Cut 1 lemon into thin slices. Squeeze enough juice from the second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.  Add next 5 ingredients; stir 1 minute.  Add broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.  Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Serve over Basmati rice.

MOROCCAN BEEF STEW RECIPE

INGREDIENTS

    • 3 tablespoons olive oil, divided
    • 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
    • 1 large onion, chopped
    • 1 large carrot, chopped
    • 2 garlic cloves, chopped
    • 1 tablespoon paprika
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoons ground cinnamon
    • 2 cups beef broth
    • 1/2 cup halved pitted Kalamata olives
    • 1/2 cup golden raisins
    • 1 15-ounce can garbanzo beans (chickpeas), drained
    • 1/2 cup chopped fresh cilantro
    • 1 teaspoon lemon peel

PREPARATION

    1. Heat 2 tablespoons oil in a heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to a plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to the pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to the pan. Stir to warm through and serve.

Vegan Sloppy Joe Recipe

Ingredients
1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer (drink what’s left in the bottle)
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions
Watch how to make this recipe.
Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently until the mushrooms are just cooked through, about 5 minutes.
Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
Spoon the mixture onto each bun. Serve with toppings if desired.

Chickpea Chocolate Chip Cookie Recipe

Ingredients
1 1/2 cups cooked chickpeas , or 1 (15 oz.) can, drained and rinsed
1/2 cup gluten-free oat flour
3/4 cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
3/4 cup dark chocolate chips

Instructions
Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add the coconut sugar, flour, salt, baking soda and vinegar and blend until smooth batter is formed.
Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

Lemon Chicken

Prep: 15 min
Inactive: 10 min
Cook: 35 min
Yield: 4 servings

Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon into 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Three Potato Salad

INGREDIENTS
3 medium russet potatoes, peeled and cubed
3 medium unpeeled purple potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

DIRECTIONS
Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight. Yield: 15 servings.

Vietnamese Pho Soup Recipe

4 pounds beef soup bones
1 onion, unpeeled and cut in half
4 cloves garlic, unpeeled
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
1 cinnamon stick
2 to 3 tablespoons fish sauce
4 quarts water
1 (8 ounces) package dried rice noodles
1 pound cooked pork belly (fat removed), thinly sliced
1 pound shrimp, cooked, peeled and deveined
1/2 cup chopped cilantro
1 tablespoon chopped green onion
1 1/2 cups bean sprouts
1 bunch Thai basil
1 bunch cilantro
2 limes, cut into  wedges
hoisin sauce (optional)
chile-garlic sauce  (optional, but highly recommended)

Eggplant Ratatouille Recipe

INGREDIENTS

    • 1 onion, sliced thin
    • 2 garlic cloves, minced
    • 5 tablespoons olive oil
    • a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
    • 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
    • 1 red bell pepper, chopped
    • 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
    • 1/4 teaspoon dried oregano, crumbled
    • 1/4 teaspoon dried thyme, crumbled
    • 1/8 teaspoon ground coriander
    • 1/4 teaspoon fennel seeds
    • 3/4 teaspoon salt
    • 1/2 cup shredded fresh basil leaves

PREPARATION

    1. In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.