Moroccan Themed Dinner

Based on the ingredients I had on hand and my cookbook Nourishing Meals, I worked with a couple of Moroccan-themed recipes to come up with tonight's yummy dinner!

Moroccan Pilaf

Ingredients:
2-4 tbsp olive oil
1 medium onion, diced
4 carrots, sliced into rounds
1 cup almonds, chopped
1/4 cup raisins
1/4 cup dried apricots, chopped
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp ground cardamom
1 tsp salt
4 cups chopped kale
4-5 cups cooked and cooled basmati rice (Cook about 2 cups of rice ahead of time and let cool.)
1 small lemon, juiced
black pepper

Directions:
1. Heat a 10" deep skillet or pot over medium heat.  Add olive oil and then chopped onions; sauté about 4-5 minutes.  Add sliced carrots and sauté another 10 minutes more.  Adjust the temperature to prevent the onions from browning too quickly if necessary.
2. Add almonds, raisins, apricots, spices and salt and sauté for another 5 minutes.  Add the kale and sauté about 5 more minutes or until kale is tender.  (It's okay if the kale is still wet from rinsing as the extra water will help it cook.)
3. Add the rice and stir together over low heat.  Add a few tablespoons of water if it seems dry, as well as another tablespoon of oil to prevent it from sticking.
4. Remove from heat and add the juice of the lemon.  Stir together and season with salt and pepper if necessary.

Stuffed Moroccan Roasted Chicken

Ingredients:
8 boneless, skinless chicken thighs
1 small onion, cut into large chunks
1 lemon, cut into wedges
1/2 - 1 cup dried apricots and raisins (about half of each)
1/4 cup (approx.) Asiago cheese, grated
a few kale leaves, chopped in thin pieces
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp black pepper
1/2 tsp turmeric
pinch cayenne pepper
2-3 tbsp coconut oil

Directions:
1. Preheat oven to 425F.
2. Keep toothpicks handy to seal the chicken thighs once they are stuffed. Place a piece of kale, some cheese, a few pieces of raisins and apricots and another piece of kale on each piece of chicken.  Roll up the chicken and pinch together with a toothpick.  Place them in a greased casserole dish seam side down in a single layer. Place the onion chunks, lemon wedges, dried apricots and raisins around the chicken.
4. In a small bowl, mix together the salt and spices.  Sprinkle the spice mixture over the chicken.  Dot each piece of chicken with coconut oil.
5. Roast for 40 minutes, depending on the size and thickness of chicken, or until the juices run clear.  With about 10-15 minutes of cook time remaining, turn the chicken over to coat completely in spices and juices.
6. Serve with the onions, apricots, raisins and juices at the bottom of the roasting dish.  Serve over pilaf.

Serves 6-8

Mushroom Risotto & Grilled Chicken

Tonight's dinner came together in about an hour.  I have been wanting to make this for some time now and my nonna gave me chicken broth on Sunday, so it gave me the perfect opportunity.  You can use whatever broth/stock you have on hand.  First get the stock heating up, set up the chicken to marinate and then get on to the rest of the risotto recipe!

It turned out so delicious that we scarfed it down, almost forgetting to take a picture.  And we had to stop ourselves from eating it all up tonight so we'd have some leftovers for lunch tomorrow.

Mushroom Risotto

Ingredients:

1 pkg (227g) sliced mushrooms (put more if you like)
5-6 cups chicken (or vegetable) stock
2 tbsp olive oil
3-4 garlic cloves, finely chopped
6 tbsp butter
1 onion, finely chopped
1-3/4 cup arborio (risotto) rice
1/4 cup white wine
1 cup freshly grated Parmesan cheese (or do a mix of Parmesan and Asiago)

Directions:

1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you cook the risotto.
2. Chop the mushrooms into smaller pieces.   Heat 2-3 tbsp butter in a frying pan.  Add the mushrooms and fry for 1-2 minutes.  Add the garlic and cook for another 2 minutes; remove from heat.
3.  Heat the olive oil and 2 tbsp. butter in a large, heavy-bottom pan over medium heat.  Add the onion and cook over medium heat, stirring occasionally, for 2 minutes, until softened.
4. Reduce the heat, add the rice, and mix to coat in oil and butter. (If it seems really dry or sticking a lot, add some more butter or oil.) Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
5.  Add the wine and cook, stirring constantly, for 1 minute until reduced.
6. Gradually add the hot stock, a ladelful at a time.  Stir constantly and add more liquid as the rice absorbs each addition.  Increase the heat to medium so that the liquid bubbles.  Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. (You may find that the rice is cooked, but you still have some stock leftover; that is okay.)
7. Add the mushroom/garlic mixture when you have about one ladleful of stock left. Season with salt and pepper and add remaining stock if necessary.
8. Remove pan from heat and stir in 1 tbsp butter and the Parmesan cheese.
9. Serve immediately and grate some Asiago cheese over top.

Grilled Greek-Style Chicken

Ingredients:

4-5 boneless, skinless chicken breasts
The juice of 1 lemon
1/2 tsp dried thyme **
1 tsp dried parsley **
1/2 tsp dried oregano **
1 tsp garlic powder **
salt and pepper to taste

1. Combine lemon juice and spices in a medium bowl.  Place chicken breasts in bowl to marinate in the juice and seasoning.  Let it sit for at least 5 minutes, but longer is better. (Discard the juice when you cook the chicken.)
2. Meanwhile preheat your grill over medium-high heat.  (I like to use my Griddler indoors, but a BBQ is always great.)  Spray the grill with cooking spray or oil.
3. Cook on the prepared grill until the breasts are no longer pink inside and juices run clear, about 10-15 minutes per side.  If you are using a grill like the Griddler and closing the lid, you will probably only need about 10 minutes, but will cook the breasts in 2 batches.

For an extra burst of flavor, squeeze some fresh lemon juice over each breast.  For extra juiciness, place a dollop of butter on the breasts as you cook them.
**I never really measure my spices.  I just sprinkle them in until it looks like there's enough!**

Chocolate Banana Bread

You may not know that I have been going gluten-free for about a month now.  While I haven't been diagnosed with anything, it is likely that the gluten has been causing (or at least contributing to) my thyroid problems as well as digestion problems.  So I've tried to cut it out.  Needless to say, I have been miserable, miss my foods and haven't seen a difference.

A few days ago I hit up my bulk barn and bought a bunch of different flours that are gluten free.  I love baking, and as I've come to realize, baking gluten free is definitely not the same.  Substitutions don't work and you need several different ingredients to mimic flour and gluten.  Today was my first attempt at gluten free baking.  I've had these ripening bananas sitting on my counter and banana muffins and bread are kinda my thing, so I was determined to keep it as my thing.

I have this book called Nourishing Meals so I decided to work with one of their recipes.

Dry Ingredients:

1 cup teff flour

3/4 cup sorghum flour

1/4 cup tapioca flour or arrowroot powder (I did about half and half)

6 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Wet Ingredients:

2 tbsp ground flax seeds

1/4 cup warm water

1-1/2 cups mashed bananas (about 5-6 for me)

3/4 cup sugar

1/2 cup melted coconut oil (or any oil really)

2 large eggs

2 tsp vanilla

Optional:

chocolate chips or chopped chocolate

chopped walnuts

1. Preheat oven to 350F.  Grease a loaf pan.

2. In a large bowl whisk together the dry ingredients.

3. In a separate (large) mixing bowl, add the ground flax and warm water; whisk together so the flax doesn't clump up.  Then add the remaining wet ingredients and whisk together.

4. Pour the wet ingredients in to the dry and mix together with a large wooden spoon.  Fold in your optional ingredients above (I did both!).  Pour batter into your bread pan.  Bake for about 45 minutes.  Cool for 20 minutes and then remove from pan and continue to cool on a wire rack.

My little one helped me with the baking and had a blast.  We also enjoyed licking the batter!  Surprisingly that batter didn't look all that much different from other batters I've worked with.  All my reading online caused me to think it wouldn't look "normal" but it did; maybe it was a little thicker than I'm used to. I probably kept the loaf in for about 50 minutes, but it could have used another 5-10 more as the middle still seemed a little moist.  Since it was my first time, and the batter is dark, I didn't want it to turn out too dry or hard.

The loaf turned out amazing!  You would never know that there wasn't flour in it.  The cocoa adds a richness to it that is almost fudgey or like a brownie!  It is definitely a hit in my house and my banana bread loving friends!

Mushroom & Parmesan Risotto

I've always wanted to make risotto, but have never actually had the courage to try it.  I've seen my mom and grandmother make it before, and I've even helped them, but it always seemed like a daunting task to me.  But today I finally decided to try it and it turned out quite nicely!

My granddmother and mom always make a mushroom risotto; it is one of their staples. This is the recipe from a cookbook called RIsotto by Clive Tring. It is very similar to my family's recipe but has more vegetables in it.  And for some reason I think they may use white wine, but I really don't know for sure about that - I should probably check that out...

Ingredients:

4 cups vegetable or chicken stock (I used my chicken stock from my slowcooker recipe)

2 tbsp olive oil or vegetable oil

1 tbsp butter

generous 1 cup risotto rice 

2 garlic cloves, crushed

1 onion, chopped

2 celery stalks, chopped

1 red (or green) bell pepper, seeded and chopped

1 pkg (225g) mushrooms, thinly sliced

1 tsp dried oregano

1/2 cup finely grated Parmesan cheese

salt and pepper

Directions:

1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.

2. Heat the oil and butter in a deep pan.  (A deep pan is better than a wide pan because the rice might be spread out too thin and burn easily.) Add the rice and cook over low heat, stirring constantly for 2-3 minutes, until the grains are thoroughly coated in oil and translucent.

3. Add the garlic, onion, celery and bell pepper and cook, stirring frequently, for 5 minutes.  Add the mushrooms and cook for 3-4 minutes.  Stir in the oregano.

4. Gradually add the hot stock, a ladleful at a time.  Stir constantly and add more liquid as the rice absorbs each addition.  Increase the heat to medium so that the liquid bubbles.  Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy (you may not need all the stock, and sometimes you may need more liquid).  Season with salt and pepper.

5. Remove the risotto from the heat and stir in another tablespoon of butter and half of the Parmesan until it melts.  Transfer the risotto to plates and top with the remaining cheese.

Notes: The risotto turned out really nice - all that time sitting beside it, stirring and making sure it wasn't over or under cooked was totally worth it in the end.  For my first time, it turned out really well and I will definitely be making risotto again (I really do love it so much!).  The key is the amount of liquid - the rice has to be fully cooked.  If you don't put enough, the rice won't be fully cooked and can be quite hard.  If you put too much, the rice will turn mushy and soggy. This time I did not use all 4 cups of stock; I probably had at least a ladleful left over.

And of course I forgot to take a picture of my dinner until I was halfway through my bowl of risotto! So the picture below is okay.

Vegetarian Pizza Dinner

Today was the day that our groceries were running on empty and I found myself tweaking recipes left, right and centre!

I had a very busy cooking weekend - puff pancakes on Saturday morning, roasted chicken and potatoes Saturday dinner.  Then I used the leftover chicken bones to make chicken broth in the slow-cooker overnight.  Sunday morning I was in the process of making banana pancakes when I realized that I no longer had any eggs so I had to do some substitutions, and made a pretty good vegan pancake instead.  And for dinner tonight I was making the pizza dough when I realized that I didn't have any pizza sauce - so another substitution was made.  Overall, it still turned out to be a great weekend with great food!

Pizza Dough & Pizza Recipe

This dough comes together really quickly - great for those nights when you don't know what to make for dinner!

Dough Ingredients:
2-1/4 tsp active dry yeast (one package)
1 tsp white sugar
1 cup warm water
2-1/2 cups all-purpose flour
2 tbsp olive oil
1/2 tsp oregano  **the next three seasonings are totally optional; they just add flavour to the dough**
1/2 tsp basil
1/4 tsp garlic powder
1tsp salt

Directions:

1. In a large bowl, dissolve yeast and sugar in warm water.  Let stand until creamy, about 10 minutes.

2. Mix oregano, basil and garlic powder with olive oil in a small bowl.  Stir flour, salt and oil mixture into the yeast-water.  Use your hands to knead the dough until smooth, about 5-10 minutes. Let rest for 5 minutes. (At this point I would start getting your ingredients together for the pizza.  If it rests longer than 5 minutes, not a problem - you will just have more dough like I did and have more pizza!)

3. Turn dough onto a lightly floured surface and pat or roll into your pan shape.  Typically this would fit a 12" round pizza pan.  Because my dough rested for at least 15 minutes, I was able to stretch my dough out to an extra-large rectangular pizza tray.  It didn't quite reach both ends, it was maybe shy about 1", but it didn't change anything.

4. To prepare the pan: Butter it generously - this will give you a golden crust.  I also lightly dust it with cornmeal as it gives it a nice crunch and texture, and also helps prevent the dough from sticking. (Which won't be a problem if you've buttered the heck out of your pan!)  Stretch out your dough to the shape of your pan.  Preheat your oven to 425F around this point in your cooking.

5. Always pour some olive oil over the dough and spread it around before putting on your toppings.  Because this dough has seasoning already in the dough, you don't have to add any to the pizza, but it doesn't hurt it if you do.  I would take a smashed clove of garlic and spread it over the dough just before you pour the olive oil and then sprinkle the dough with oregano, basil, etc.

6. Next you add your sauce.  If you're out of sauce, take a can of tomato paste, pour in a couple of tbsp of water and a few sprinkles of seasoning (ie: basil, oregano, garlic powder, etc.) and mix it.  This will then out the paste and make a quick sauce whenever you need it.  Spread the sauce however thick or thin you like it.  Then add your toppings.  Tonight it was red peppers, thinly sliced onions and thinly sliced garlic.  Then add your cheese - as much or as little as you like.  I always pour a little bit more olive oil over top and then pop it into your preheated oven.

7.  It will take about 20-25 minutes to cook.  You'll know it's ready when the crust is golden brown (underneath too!) and it doesn't stick, and the cheese is all melted and delicious.  Take it out of the oven, let it cool for about 5 minutes before you cut into it.  And there ya have it - a quick and easy, but very yummy pizza dinner!

How much was leftover after the three of us got our hands on it.

Homemade Slow Cooker Chicken Broth

Ever wondered what to do with those lovely bones from your chicken carcass when you roast a chicken?  How about using them to make broth?  This recipe is so fast and easy, it really takes no effort at all.

Ingredients:
leftover chicken carcass/bones
1 carrot
1 onion
Bay leaves
Oregano
Salt

1. Once you've removed all good meat from your chicken, add the bones to your slow cooker.  I also added all the leftover juices at the bottom of my pan, as well as any vegetables. (I removed the lemon wedges and garlic cloves.)  Toss in your carrot, onion and whatever other vegetables you'd like (celery, garlic cloves, etc.)

2. Fill your slow cooker almost to the top with cold water.  Leave about 1/2" of space from the top.  Add in your seasoning - bay leaves, oregano, and salt.

3.  Set your slow cooker to low and let it cook for 8-10 hours.  I always put it to the max (10 hours) and let it go overnight.  When I wake up in the morning I have some delicious broth.  Strain the broth through a strainer/sieve and put it into containers for the fridge or freezer (just make sure you let it cool down first).  You can use this broth for anything - soup, risotto, flavour to any cooking, etc.  Throw out all the bones and vegetables from the broth.

Roasted Chicken & Potatoes

Roasted Chicken & Potatoes

I don't really measure when I make my chicken, so I apologize in advance as I'm only listing the ingredients.  Some of these ingredients will cross over into your potatoes as well.

Ingredients:
1 whole chicken
Butter
Salt & Pepper
Rosemary
Thyme
1 Lemon, quartered
6 cloves Garlic
1 onion, chopped
2 carrots, peeled and chopped
6-7 potatoes, peeled and chopped
Olive Oil
Wine

Directions:

1. Spray your dish with cooking spray or grease it. Preheat your oven to 450F.

2. Generously butter the outside of your entire chicken.  Pour some salt and pepper, as well as your other seasonings into the cavity of your chicken.  Then generously sprinkle those same seasonings over the entire bird.  Pour some olive oil and give your bird a rub down.  If necessary, sprinkle some more seasonings on the top of the bird. Take half of your lemon (2 pieces) and put them in the cavity, followed by 2-3 cloves of garlic.  You can also gently put some cloves of garlic just under the skin of the chicken breast as well.

3. Toss in about 1/3 of your onion and almost 1 of your carrots into the pan. Add another lemon quarter to the pan. Pour some wine (I used white) over the bird and vegetables, as well as some more olive oil.  Cover with foil and put in your oven.

4. Meanwhile spray another dish with cooking spray.  Toss in your potatoes and remaining carrots and onion.  Mince 2-3 cloves of garlic and toss in as well.  Pour some olive oil and then sprinkle with thyme and rosemary, salt and pepper.  I always had in a few other spices, like oregano or basil as well.  Take your last quarter lemon and squeeze the juice over the potatoes. Pour wine over top of the vegetables and give it a quick stir to make sure everything is coated.  Put 4-5 dots of butter over top.  Cover with foil and place in the oven beside your pan of chicken.

5.  Cook in a 450F oven for about 60-75 minutes, it really depends on when the chicken reaches its appropriate internal temperature.  The potatoes will take about an hour, but give them a pierce to check for doneness.  Remove the foil within the last 15-20 minutes of cooking.  Once the food is cooked, place your oven on broil for another 5 minutes to crisp up the potatoes and chicken skin.

Save your chicken carcass for homemade chicken broth.