A Trip to Morocco

As I'm sure you've noticed by now, we like food from other countries. One of our new favorites is Moroccan food. I found this recipe on Rachael Ray's site and it was so good. I highly recommend making the yummy couscous to go with it.

Moroccan Spiced Lamb or Chicken

2 pounds boneless leg of lamb or chicken, diced

1 1/2 tsp cumin

1 1/2 tsp coriander

1 Tablespoon chili powder

1/2 tsp cinnamon

salt and pepper

flour for dredging

2 Tablespoons olive oil

2 red chili peppers seeded and chopped (I think I just used bell peppers)

2 onions chopped (I just did one)

2 bay leaves

2 Tablespoons tomato paste

2 cups chicken stock

1 tsp orange or lemon zest with juice of said fruit

Sprinkle the meat with the cumin, coriander, chili powder, salt and pepper then dredge in the flour. Heat the oil in a pan and when it starts to smoke, add the meat and brown all over. Remove it to a plate and set aside. Reduce the heat a bit and add a bit more oil, chili peppers, onions and bay leaves. Cook 6-7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to a boil, add the meat back in. Reduce heat and thicken it a little.

I love it when web sites give you what to serve something with. Sure we could have gone with plain couscous but there was a link to this one right on the other recipe. What's a girl to do?

Pistachio, Garlic and Mint Couscous

1/3 cup shelled pistachios

2 Tablespoons olive oil

2 cloves garlic, grated or finely chopped

1 1/2 cups chicken stock

1 1/2 cups couscous

salt and pepper

1 cup fresh mint leaves, loosely packed

Toast the nuts in a saucepan suitable for rice. Remove to a food processor and finely chop (or just a cutting board and chop well). Add the oil and garlic to the pot and cook for 1-2 minutes.

Add the stock and bring to a boil. Stir in the couscous, cover and remove from heat. Let stand 5 minutes. Meanwhile, pulse-chop (or use that handy cutting board and knife again) the mint in a food processor very fine. Stir the mint and nuts into the couscous as you fluff with a fork.

Orange Chicken

I was perusing Pioneer Woman for dinner recipes one day and jumped over to another food website that she recommended. The recipes there were totally amazing. I printed off two recipes, this orange chicken and a brushetta chicken. Unfortunately, I don't remember the name of it or how I got there, so going back and getting more recipes is difficult. (I'm currently searching for a chile relleno recipe.) If anyone knows or finds out what website I got this off of, let me know.

This orange chicken is as good as or maybe better than Panda Express.

Orange Chicken

Serves 4

2 whole boneless, skinless chicken breasts (about a lb., but you could do more, there's lots of sauce.)

1/4 c. cornstarch

salt and pepper

1 c. orange juice

1 c. water

2 Tbsp. lime juice

2 Tbsp. lemon juice

2 Tbsp. rice wine vinegar

3 strips orange zest--1" wide by 2" tall (or the equivalent in small ones that you're likely to get.)

1/2 c. lightly packed brown sugar

1/2 tsp. minced ginger

2 cloves garlic, minced

2 Tbsp. soy sauce

4 whole dried red chilies, broken in half (I used a few shakes of red pepper flakes.)

2 Tbsp cornstarch, for the slurry

2 Tbsp. water, for the slurry

In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375F. Heat the oven to 250F.

In a large zip top bag combine the cornstarch, salt and pepper. Add the chicken chunks and seal the bag. Toss to coat completely. (As an alternate method, I salted and peppered the chicken, and tossed it in a bowl with the cornstarch.)

Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160F. Transfer the chicken to a baking sheet lined with paper towels. Hold the chicken in the oven. (You could skip the oven and just warm up the chicken in the sauce right before you serve it, or make the sauce first, then the chicken and put it in warm.)

In a sauce pan, combine the water, orange, lime and lemon juices, vinegar, orange zest, brown sugar, garlic, ginger, soy sauce, and dry chilies. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.

In a small bowl, prepare the slurry by combining the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Take the sauce off the heat. Take out the orange zest. Stir in the chicken pieces.

I was thinking that you could also just saute the chicken and skip the frying. Also, don't leave out the orange zest. I'm pretty sure that's the difference between just okay orange chicken and really great orange chicken.

The recipe also has instructions for fried rice, but I haven't tried it yet. Some people in my house refuse to eat any rice that isn't white and covered in soy sauce. Let me know if you want me to post it.

Dutch Oven Potatoes

Kirk Farmer made these amazing potatoes at the Bingham family reunion. He graciously shared his recipe with me. This makes a ton of potatoes!

Dutch Oven Potatoes

10 lbs potatoes, sliced thin (Kirk does his on a salad shooter, a mandolin might work just as well, you can keep the skins on or take them off, whatever you like.)
1 lb bacon, diced
1 lrg onion, diced
1 cube butter
water
shredded cheese (Kirk says he often uses Velveeta, because it melts so nicely. He also said the Mexican Velveeta is good in this too.)
14" Dutch oven

Cook the bacon in the dutch oven until crispy, transfer to a paper towel lined plate to drain. Cook the onion in the bacon drippings until translucent. Add the potatoes and stir to combine with the onions. Add a little water to help the potatoes steam. (Sorry, I don't think he told me how much he adds, I would imagine 2-4 cups would work. If you try it, let us all know what you used and how it turned out.) Dot the top of the potatoes with the butter. Cover and let cook for 45 minutes. Take off the cover and add the cheese and bacon. Cover and cook until the cheese is melted, about 15 minutes. Season to taste with salt and pepper.

I apologize if I have gotten anything wrong. Unfortunately, I didn't write down the recipe when Kirk told it to me, and I haven't tried it yet to see what I may have forgotten. I will let you know what happens when I do try it. Also, if you don't have a dutch oven, you could make this in the oven. I would try it at 350.

Creme Brulee French Toast Casserole

This is amazing. I first had it at a baby shower. I asked for the recipe, and I also found it online at http://www.foodnetwork.com/. Then Dave made it for the mother's day brunch at church, and many, many people have asked us for the recipe. You have to make it!

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 (8 to 9) inch round loaf Challah bread (we used Sara Lee Texas Toast bread - it's not quite an inch thick, but close).
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier (we used cinnamon)
1/4 teaspoon salt

Directions
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, cinnamon and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

To serve, cut into pieces and put on plate upside down. The original recipe called for whipped cream on top, but we thought it was plenty sweet enough. Yum!

Soccer Mom

This is my first time as a soccer mom. All of our games are scheduled during prime dinner making and eating time. So, I am sending out a request to all you who have done this before. What meals have you made on game night that work for your family?

Chicken Pot Pie--A Recipe in Three Incarnations

This is a recipe that our family has enjoyed for years. It's been through a few changes. I offer them all to you here, perhaps one will become your family favorite too.

Recipe #1

I originally got this recipe from Emily's sister-in-law, Joy. Here it is unadulterated.

3 cans Cream of Potato soup

16 oz. frozen vegetables

2 C. cooked, diced chicken

1/2 C. milk

1/2 tsp. thyme

1/2 tsp. pepper

2 frozen pie crusts, thawed

1 egg for topping

Mix soup, veggies, chicken, milk, thyme and pepper in a large bowl. Roll out one pie crust and put in the bottom of a 9x13 pan. Put filling into pie crust. Roll out second pie crust and spread over filling. Crimp edges. Cut slits in pie crust. Beat egg and brush on top of pie crust. Bake at 375 for 40 min.

This is a good recipe, but I knew there was no way I was going to buy frozen pie crust and do you know how hard it is to find mixed veggies with no lima beans or green beans? (Aaron doesn't like lima beans and I hate frozen green beans.) So, I decided to change it up a bit. This is my version, call it Chicken Pot Pie ala Missa.

1 can Cream of Chicken Soup

1 bag frozen peas and carrots

1/2 can each corn and green beans

2 potatoes, peeled, diced and cooked

2 C. cooked, diced chicken (I always season this with salt, pepper and garlic powder before I saute it.)

1/2 C. milk

1/2 tsp. thyme

1/2 tsp. pepper

1 recipe Lion House Pie Dough (follows)

Mix together the filling ingredients in a large bowl. (I recommend mixing the soup and milk together first, you can whisk them together and not have soup lumps.) Divide the pie dough into thirds, roll out one third and put it in a pie plate. Put the filling into the pie plate. Roll out the second pie dough and top the pie with it--don't forget to cut slits in the top, then crimp the edges. (The third piece can be saved for later, wrap it up well in plastic wrap and tin foil and freeze it, or you can have pie for dessert too, hooray!) Bake at 375 for 40 min.

Lion House Pie Dough

1/2 C. butter or margarine

2/3 C. shortening

1 Tbsp. sugar

1/2 tsp. baking powder

1 tsp. salt

1 Tbsp powdered milk

3 C. flour

1/2 C. cold water

Mix together the butter and shortening. Add the sugar, baking powder, salt, and powdered milk, mix. Add 1/2 the flour, mix. Add the water, mix. Add the other half of the flour. Mix until the dough comes together. Makes three pie crusts. (I love this recipe because I don't have to cut the butter into the flour, I can make it in my KitchenAid, and I don't have to fuss with everything being cold.)

Now, as you can see, this recipe takes A LOT more time. It's really good, my family has eaten it with gusto for years, however, the time commitment makes it less than ideal. So, recently, I solved one of my problems with this recipe when Hannah wanted Shepherd's Pie for dinner and Maggie wanted Chicken Pot Pie. Thus Chicken Pot Shepherd's Pie was born.

1 can Cream of Chicken soup

16 oz bag frozen peas and carrots

2 C. cooked, diced chicken

1/2 C. milk

1/2 tsp. thyme

1/2 tsp. pepper

6 servings instant mashed potatoes, made according to package directions

1/2-1 C. shredded cheddar cheese

Mix the soup, veggies, chicken, milk and spices together. Put in a greased 9x9 pan. Top with mashed potatoes and cheddar cheese. Bake at 375 for 40 minutes.

Really, any veggies your family likes would be good in this. The frozen peas and carrots are what we like, but don't be limited by frozen, canned or fresh work well. Those of you who are rotisserie chicken people could make this with a rotisserie chicken. That would save time. There's also the canned chicken option. I would say this recipe feeds around six people. Especially if you take the extra time to make a salad or other side dish to go with it. I usually figure there is veggies in it, and I've already gone through all that work, do we really need something else? Don't forget the thyme either. It's just a little bit, but it really makes this meal.

Irish Dinner

We had crock pot corned beef with potatoes, carrots and cabbage a few days before St. Patrick's Day because I knew we'd be too busy getting ready for the Pinewood Derby for such a big meal. But then I still wanted to make something green and Irish on Thursday, and I wanted to make some kind of soup with the leftover crock pot vegetables. I googled Irish soups and found a very yummy one called Fresh Vegetable Soup from a lady in Ireland.

I looked up Irish soda bread on allrecipes, and of course I had to choose the one called Brennan's Irish Soda bread. It's even spelled right:) It was the quickest, easiest, yummiest bread. Seriously, there is no yeast, no rising, very little kneading, and it only took 30 minutes to bake. It was so good.


The soup was fabulous, and I even had some fresh chives that survived the winter to put on top.

And every holiday is a good excuse to make Ethel's sugar cookies.
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Fresh Vegetable Soup From the kitchen of Mary LydonDunsany, Co. Meath, Ireland
2 tablespoons butter (I doubled everything except the butter, oil and onion)
1 tablespoon vegetable oil
1 leek (I used lots of extra cabbage instead)
1 carrot (I used more)
1 potato (I used more)
1 onion
2 stalks celery
1 tablespoon frozen peas
3-3/4 cups chicken stock
1 bouquet garni *
salt and pepper to taste
Several of my soup recipes call for bouquet garni, which is a bundle of herbs tied with string that is removed before serving. I prefer to tie it up in cheesecloth so I have no stray herbs in my finished product.
Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and saute for 5 minutes (do not brown).
Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.
Remove bouquet garni and puree with blender or electric mixer (don't overfill the blender, and hold the lid down tight. Mine exploded all over the kitchen). Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings.
*Bouquet Garni: 1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.
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Brennan's Irish Soda Bread
1 cup milk
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees. Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 30-45 minutes. (I baked it in a cast iron skillet with a lid. I preheated it in the oven and took off the lid for the last few minutes so it could brown on top. Yum!!)