Apricot & Cilantro Tagine Chicken

Apricot & Cilantro Tagine Chicken

 

1  Tablespoon  Butter

1  Tablespoon  Olive Oil

1/4  Cup  Finely Chopped Onion

4  Cloves Garlic, crushed

1-3/4  Cups  Water, divided

1/2  Cup  Dried Apricots, roughly chopped
2  Tablespoons  Tomato Paste
1  Tablespoon  Honey

1/2  teaspoon  Salt

1/8  teaspoon  Cayenne Pepper

1/8  teaspoon  Paprika

Black Pepper, to taste
1/3  Cup  roughly chopped Cilantro
1/4  teaspoon  Cumin

1/4  teaspoon  Turmeric

1  Cinnamon Stick

1-2  Tablespoons  Lemon Juice

 

8 to 10  Chicken Thighs, bone-in, skin on
 

Curry Rice or Couscous and Naan or Black Bread for serving

 

In a medium saucepan, melt together the Butter and Olive Oil; sauté the Onion and Garlic until Onion is softened.  Stir in 1-1/2 Cups Water, Apricots, Tomato Paste, Honey, Salt, Cayenne Pepper, Paprika, Black Pepper, Cilantro, Cumin, and Turmeric.  Simmer over medium-low heat until Sauce is thickened and Apricots are softened and mostly dissolved into the Sauce, about 15-20 minutes.  Stir in remaining 1/4 Cup Water and Cinnamon Stick, simmer 5-7 minutes.  Remove Cinnamon Stick; stir in Lemon Juice and set aside.

 

Season Chicken Thighs with Salt and Black Pepper; grill skin-side-up 4-7 minutes, flip and grill an additional 4-7 minutes--just enough to render off the fat, brown the exterior and begin the cooking process.  The Chicken Thighs should not be fully cooked.  I like to do this on the BBQ, but it can be done on an indoor grill. 
Remove the skin and layer with Sauce in a Tagine Pot, heavy covered Baking Dish, or Slow Cooker. 

Bake at 350* to 375* for 1 hour 30 minutes to 2 hours (use the longer time if you have prepped ahead and refrigerated--I do 275* for 2-1/2 hours while we are at Church).  For a Slow Cooker: High 3 to 4 hours, Low 5 to 6 hours.  Serve over a bed of Curry Rice or Couscous with a side of Naan or Black Bread.  Serves 8.

Curry Rice



4  Cups  Water
1  teaspoon  Chicken Bouillon
2  teaspoons  Curry Powder
2  Cups  White Rice
3  Tablespoons  Butter
Salt & Black Pepper to taste

In a large saucepan, bring first four ingredients to a boil.  Stir, cover, and reduce heat to low.  Simmer 18-20 minutes, until Rice is soft and cooked through.  Stir in Butter, Salt, and Black Pepper.  Serve Tagine Chicken on a bed of Curry Rice.

"Then Peter opened his mouth, and said,

Of a truth I perceive that God is no respecter of persons;

But in every nation he that feareth Him,

and worketh righteousness,

is accepted with Him."

Acts 10:34, 35

What exactly is a Tagine, anyways?  It is a two-piece Moroccan cooking dish: a bottom deep, flat dish and a heavy conical lid.  The bottom dish can be cast iron and used on the stove or the oven, or pottery and used only in the oven; my set is all pottery.  The heavy conical lid allows the juices from the cooking food to remain trapped in with the food and  baste the dish: the steam rises, hits the top of the cone, and runs down the sides to baste the meat or stew.  If you don't have a Tagine you can always substitute a baking dish with a heavy domed lid (such as Le Creuset  or Pampered Chef) or use a slow cooker.

Moroccan Tagine recipes typically include "warm" spices (Cinnamon, Turmeric, Cayenne, Cumin) and fruit (Apricots, Lemons, Dates).  The meat is usually Lamb or Chicken but sometimes will be Beef or Goat and more rarely, Seafood.  Vegetarian Tagines will often use Chickpeas (Garbanzo Beans) or Lentils as a base.

I'm really excited about my Tagine--I was able to get it free at World Market back in November!  I was able to combine a $10-off coupon, a reward coupon, and a birthday coupon--this is the only time of year I can combine coupons like this.  Happy Dance!  I've been eyeing a Tagine for a couple of years and couldn't justify buying it.  Coupons made it possible!  I've been very impressed by the way it cooks and can't wait to try beef stew in it.  Thankfully my family is patient with my experiments and testing: this recipe is a Fake-It version of World Market's Al'Fez Moroccan Style Apricot & Cilantro Tagine Sauce.  We really enjoy this over Curry Rice with Naan.  If you do make the Naan, try grilling it on the BBQ when you grill the Chicken.  Yummy!

 

 

 

My Favorite Taco Seasoning

 

 

My Favorite Taco Seasoning

 

In a small bowl, blend together:

 

1/4  Cup  Chili Powder

1  teaspoon  Garlic Powder

1  teaspoon  Onion Powder

1  teaspoon  Chipotle Chili Powder

1  teaspoon  Dried Oregano

2  teaspoons  Paprika

4  teaspoons  Black Pepper

1  Tablespoon  Kosher Salt

2  Tablespoons  Cumin

 

Use 2-1/2 to 3 Tablespoons per Pound of Meat

 

Store in a tightly sealed container in a dark cupboard.

 

I usually make a double recipe of this at a time.

 

"I will sing unto the Lord as long as I live;

I will sing praise to my God while I have my being.

My meditation of Him shall be sweet;

I will be glad in the Lord."

Psalm 104: 33 & 34

 



Bacon Kettle Corn

Bacon Kettle Corn

in a Stir Crazy

 

For this yummy Kettle Corn you will need:

 

Bacon Grease

Popcorn

1/4 to 1/3  Cup  White Sugar, depending on how sweet you like your Kettle Corn

Salt, to taste

a Stir Crazy popcorn popper

 

First, put a good large dollop of cold Bacon Grease in your Stir Crazy popper, about 3 Tablespoons worth:

 

 

Plug in your popper and let the Bacon Grease melt, like this is beginning to melt:

 

Unplug the popper and add your Popcorn.  Sprinkle it all with the Sugar:

Cover with the popper lid, plug in, and let the Popcorn pop!  When the last few kernels have mostly popped (you may not want to wait for every single kernel to pop, as the Sugar can start to burn), invert the unit and Salt to taste:

Now you are ready to enjoy some really good Kettle Corn!  Don't be a bit surprised if your entire family is swiping handfuls while you're trying to finish salting it...

 

"Wisdom is the principal thing;

therefore get wisdom:

and with all thy getting get understanding."

Proverbs 4:7

 

When we were East for T's Grandmother's funeral, we stayed with his sister and her family, and this is the way they like their popcorn--except they don't make it Kettle-Style; the Sugar is my adaption to their Bacon Popcorn.

 

School is out this week: hurrah for Summer Vacation!  A few weeks ago the boys' teacher hosted a Gold Rush Night for her students and their parents at her home as a finale to the students' studies of California History.  Period costumes were required.  Here are a few of my favorite snapshots of the evening:

 

 The Trail Masters who led our wagon train West, in search of Gold

 

 It was a long, hard journey and we were weary when we reached the Golden State

 

 

 

 It was a rough looking gang of prospectors who greeted us

 

 

 

We were delighted to see the Mercantile and Dining Tent upon our arrival;

the Prospectors spent their Gold--earned by hard work and good grades throughout the year--quite quickly

 

Much work must be finished before we could eat:

Sarsaparilla to stir,

Butter to churn

 

 

 

Dinner was simple:

Stew and Cornbread, Orange Wedges, and

Apple Crisp for dessert

 

Western Games made the evening fun

 

The teachers have been seeing double for the past two years

 

Thank You, Mrs. Schaurer, for all you have done for this class!

We appreciate you!

 

 

 

 

 

 

 

 







Fake It >> IKEA Meatballs

Fake It  >>  IKEA's Swedish Meatballs

Prep Time: 50 minutes, plus chilling

Serves:  6-8, about 45 meatballs



For the Meatballs:

1  Cup  Breadcrumbs (I used Panko breadcrumbs)

2  Tablespoons  Butter

1/3  Cup  Minced Red Onion

2  Cloves  Garlic, minced

1/4  teaspoon  Ground Allspice

Salt

Black Pepper

1/2  Cup  Milk

1  teaspoon  Worcestershire Sauce



3/4  pound  Lean Ground Beef
1/2  pound  Lean Ground Pork
2  Eggs, beaten

For the Gravy:
2  Tablespoons  Butter
2  Tablespoons  Flour
1-1/2  Cups  Beef Broth
3/4  teaspoon  Worcestershire Sauce
Salt
Black Pepper
1/4  Cup  Heavy Whipping Cream
2-3  teaspoons  Dried Parsley

For Serving:
Lignonberry Jam or Whole-Berry Cranberry Sauce and Boiled Red Potatoes

To make the Meatballs:

Place the Breadcrumbs in a large bowl.  Melt the Butter in a skillet over medium heat.  Add the Onion, Garlic, Allspice, 2 teaspoons Salt, and 1/4 teaspoon Black Pepper and cook, stirring, until Onion is softened, about 5 minutes.  Add the Milk and Worcestershire Sauce and bring to a simmer.  Pour the hot Milk mixture over the Breadcrumbs and stir to make a thick paste; let cool.  Add the Beef, Pork, and Eggs to the bowl and mix until well combined.

Roll the Meatballs into 1-inch balls (a small cookie scoop also works great) and place on a well-greased rimmed baking.  Cover with plastic wrap and refrigerate at least one hour.

Preheat oven to 400*.  Bake meatballs until cooked through, about 20 minutes.

To make the Gravy:

Melt the Butter in a medium saucepan over medium heat.  Add the Flour and cook, whisking until smooth.  Slowly stir in the Beef Broth and Worcestershire Sauce and bring to a simmer.  Add the Whipping Cream.  Reduce heat to medium low and simmer until the gravy thickens, about 10 minutes, stirring frequently.  Season to taste with Salt and Black Pepper.  Stir in Parsley.  Transfer to gravy boat and serve over Meatballs.

Serve with boiled new Red Potatoes and Cranberry Sauce for a satisfying, comforting meal.

Slightly adapted from Food Network Magazine, October 2011.  If doubling, using a total of 3 eggs (not 4).

There is something so peaceful, so satisfying, so refreshing to me to serve a simple meal to my family, using a vintage white tablecloth and white dishes.  To me, it seems as if we can focus on each other better at a simple, uncluttered table than we can when we sit down to an elaborate meal with many-hued plates and flavors.

"Be still and know that I am God..."  Psalm 46:10

"O taste and see that the LORD is good: blessed is the man that trusteth in Him."  Psalm 34:8

Fake It >> Lemonade, Simply

This brand of Lemonade is Simply the best.

It also seems to be one of the fastest growing brands of refrigerated Lemonade in the markets.

It's price seems to be growing, too.

When I first tasted this delicious Lemonade four years ago a carafe cost about $1.99.  Now, if I'm lucky and purchase it on sale, it is about $2.50 for a carafe.

Thankfully the Simply company has made this very simple to clone.

Here is how I did it:  The second line on the back label reads "11% Lemon Juice" and the Sugar content per serving is listed as10%.  The Ingredient List states that this Lemonade contains Pure Filtered Water, Natural Sugar, Lemon Juice, and Natural Flavors.

It becomes just a matter of doing the math:  if I want One Gallon of Lemonade (which is equal to 128 fluid ounces), then I will need 14.08 ounces of Lemon Juice (128 X .11 = 14.08).  This translates to 1-3/4 Cups plus 2 Tablespoons of Lemon Juice.  I will also need 10% Sugar, which is 12.8 ounces and equals to 1-3/4 Cups Sugar, plus a teaspoon or two added at the end to adjust the sweetness to taste.  Place the Lemon Juice and the Sugar in the one-gallon pitcher and fill with Water to the one-gallon mark.  Stir well and serve cold. 

Fake It  >>  Simply Lemonade

In a One-Gallon Pitcher place

1-3/4  Cups  PLUS  2  Tablespoons  Fresh Squeezed Lemon Juice  (Meyer Lemon Preferred, about 8 Lemons)

1-3/4  Cups  Sugar

Fill Pitcher to the one-gallon mark with Cold Water.

Stir well and serve cold.

Makes One Gallon.

A couple of things you may have noticed: one, my Lemonade is darker than the store-bought.  I used my Meyer Lemons, which have a very sweet, but very dark juice.  Two: I didn't need to add any 'Natural Flavors'.  These 'flavors' happen to be what the citrus juice industry call "flavor packs" and are flavors added back to the pasteurised juices to replace the true flavors which are lost during the pasteurization process.  This is why different brands of Orange Juice (which may use the same variety of oranges) taste different.  Each company uses a slightly different 'flavor pack' and will vary the flavor of the finished product to suit the target market.  Orange Juice, for instance, will taste different in South America than it does here in the USA, even though it may be made by the same manufacturer.  If you want more information, google "Flavor Packs".  It'll be enough to make you never want to buy Citrus juice again.

If you play around with converting this to use alternate sugar substitutes (Stevia, Agave, or something else) would you please leave me a comment and let me know what ratios/ammounts you used?  I haven't taken the time to investigate these and would be interested in your input.  Thanks!

Perfected by the Author in her own Test Kitchen.  Approved by her Family.  Enjoyed by You.

Fake It -- LARA Bites

Have you tried those energy/meal/healthy snack bars that are so popular?  You know, the 'granola bars' that are at the grocery check-out and retail for about $2 each?

Me neither.  Too Expensive.

Especially when each child is going to want his or her Very Own Bar.

And then....
We went to the Ocean with my husband's family.

And my Sister-In-Law offered me one of these.

And I ate,
well,
more than one.

And...
That's all, she wrote.

Enjoy!

Fake It  --  LARA Bites

2  packed Cups  pitted Medjool Dates

1/2  Cup  Unsweetened Coconut

SCANT 1/4  teaspoon  Vanilla  (do go easy on the Vanilla; these bites are not baked and if you use too much Vanilla the alcohol will overpower the Bites.  I learned this the hard way: my Vanilla spilled.)

1/2  teaspoon  Salt

1/4  Cup  Cocoa Nibs  -OR-  Mini Chocolate Chips

Pick through the Dates, removing any stem caps or pit pieces.  Place in a food processor in an even layer.  Layer the remaining ingredients in food processor, making certain that you don't dump the Salt in one location.  Process on High until well mixed.  Scoop out onto waxed paper in 1-inch balls (I used my smallest Pampered Chef cookie scoop); allow to dry for about one hour--this makes them less likely to stick together in your storage container.  Store in an air-tight container.

I doubled this and made about 3 dozen Bites.  A double recipe was almost too much for my food processor.

Adapted from Chocolate-Covered Katie's recipe.  I think that this could be changed up in a variety of ways:  Swap out some of the Dates for dried Apricots, Cherries, or Blueberries; swap the Cocoa Nibs for chopped toasted Almonds or Pecans... 

I wish I had more Dates in my cupboard...