Chicken and Potato Tagine

Since I bought my tagine--a Moroccan cooking vessel (see my first dish with it here), I've felt a need to use it again.  My husband keeps eying it in the cupboard and scratching his head.  I'm sure he's thinking, "what on earth did she need that for?"  But if you love to cook, you know that trying new utensils, tools and ways of cooking is like, well, the adrenaline rush other people get from bungee jumping or skydiving.  Just a lot safer.

The basis for this recipe is one I found on (About) Food.  But I incorporated a few things from other recipes and left out ingredients I didn't have...I'm easy that way.

Ingredients

Chicken (either cut up a whole chicken or use parts--in my case I wanted to use up some leg/thigh combos that were in the freezer.

1 large onion, sliced

3 or 4 cloves of garlic, finely chopped or pressed

2 teaspoons ginger

1 teaspoon salt, or to taste

1 teaspoon turmeric

1/2 teaspoon black pepper

Splash of chicken broth

1/4 cup chopped fresh parsley or cilantro

A couple of tablespoons of olive oil

A couple of potatoes depending on how many you are serving -- peeled and thinly sliced

I took the skin off my chicken pieces because unless you brown the skin...well, yuck, right?

Combine all the spices and the garlic and fresh parsley and/or cilantro (I used both because I had them and I love cilantro) in a bowl and add the chicken pieces.  Use your hands to coat the chicken pieces with the spice mixture.

Place the sliced onions in the bottom of the tagine (or your pot), cover with the sliced potatoes.

Arrange the chicken pieces on top.  Pour a splash (about 1/2 cup) of chicken broth into the bowl the chicken was in and swirl around to collect any remaining spice mixture.  Pour on top of the chicken.  Drizzle some olive oil on top (the original recipe called for 1/3 cup but I just...couldn't.  Too much oil for my taste.)

I still don't have a diffuser so I couldn't cook this on top of the stove as per instructions (the tagine could crack) so I baked it at 350 degrees in the oven for around 45 to 60 minutes--until the chicken was done and the potatoes were cooked.

The smells are incredible!  The great part about having a tagine is that you can bring it straight to the table and serve from there.  

 

I served the chicken with baby bok choy.  A bit of a mix of two cultures, but they went together very well!

 

Butter Pecan Bars

From the kitchen of Peg Cochran

I had planned to share this recipe with you because it was sooooo good, and then I thought, "more cookies!"  We've just had a plethora of cookie and goodie recipes over the Christmas season.  Now is the time for some lean cuisine to fit in with everyone's new year resolutions.

But you still need cookies for your book club meeting, right?  And the PTO bake sale, no?  And to offer your neighbor when she pops over for tea, of course.  So, here is another cookie recipe you can keep in your pocket for when needed (like for after dinner tonight maybe?)  The recipe comes from our local newspaper, the Grand Rapids Press, courtesy of Jessica Webster.

The cool thing about these cookies is they can be baked in a jelly roll pan--which I did, and they come out almost like toffee, or in an 8 x 8 pan which results in a brownie-type cookie (so the article says, I made mine in a jelly roll pan.)

So without further ado, here is the recipe:

2 large eggs
1 cup brown sugar, packed
1 cup white granulated sugar
3/4 cup butter, melted
1 1/4 cups flour
1 teaspoon vanilla extract
1 cup chopped pecans

Beat eggs in a large bowl.  Mix in brown and white sugars (I used my stand mixer.)  Pour in melted butter and blend.

Add vanilla and flour and mix well.  Stir in chopped nuts.

Spread on a greased 10 x 15 inch jelly roll pan.  (Note:  I lined my pan with parchment paper sprayed with cooking spay which I cut to hang slightly over the edges.  That made it really easy to lift the entire pan of cookies out to a cutting board which made for easier cutting.)

Lift out of the pan by holding the edges of the parchment paper

Or, spread in a greased 8 x 8 inch square pan.

Bake at 350 degrees for 40 minutes if using the square pan or 25 to 30 minutes if using the jelly roll pan.  As usual, your oven mileage may vary so check frequently for doneness.  They are done when the top is browned slightly and the cookies are pulling away from the edges of the pan.  Cool before cutting.

I transferred the whole batch to my cutting board and cut into small squares--they are very rich!  And if they're small, you're perfectly justified in taking more than one.  They freeze well so keep a batch in your freezer for those times when you need a homemade cookie.

I am thrilled to annouce that Berried Secrets from my Cranberry Cove series will debut in August 2015 and is now available for pre-order!  Cover reveal very soon, I promise!!  It's darling!

Also coming soon, Hit and Nun, from my Lucille series--mid-January from Beyond the Page Publishing.  Cover also coming soon!

If you like culinary mysteries, catch up with my Gourmet De-Lite series if you haven't already.  ICED TO DEATH is out now.

For up-to-date news, stop by my web site and sign up for my newsletter or join the chat on my Facebook page. 

Holiday Rum Balls

This recipe comes from my late mother-in-law.  She made wonderful Christmas cookies every year, and we all gained at least five pounds enjoying them!   These require no baking and they improve with age.  I took them to a party the same night, and they must have been good because they were gone before I turned around--no time to age!

3 cups whole vanilla wafers (approximately 36), crushed (I use my food processor)
1 cup chopped nuts
3/4 cup powdered sugar
3 tablespoons light corn syrup
1/4 cup rum (or whiskey)

Combine the above in a large bowl.  Roll into small balls (I found it helpful to wet my hands) and then roll in powdered sugar.  Refrigerate to firm up and serve at room temp.

Simple ingredients

 

Combine ingredients in a large bowl

 

Mix thoroughly

 

Roll into balls and place on parchment or wax paper covered cookie sheet 

Roll in powdered sugar

They look like snow balls!

If you are leaving some for Santa, don't leave too many! These are potent, and you don't want him to get a DUI while delivering the gifts! It's probably best if these are reserved for a grown-up treat!

 If you enjoy my Lucille series (Unholy Matrimony out now), Hit and Nun will be out the beginning of January!  I will keep you posted.

And, coming in August 2015, Berried Secrets, the first in my Cranberry Cove series.  It's available for pre-order now from Amazon!

Stop by my web site for more up-dates and join me on Facebook.

Merry Christmas to all, and to all a good-night!

 

Yellow Split Pea Dal

What do you make when you're thoroughly sick of turkey, mashed potatoes and all that jazz?  How about something spicy--curry maybe?

Hubby is at a luncheon today and will probably want a lighter dinner so soup is perfect.  "Dal" actually means dried bean and also the thick soup/stew made from the dried beans.

Begin by soaking your beans--either a quick soak (boil for two minutes, remove from heat, cover and let stand for an hour) or soak overnight.  Why do we soak beans?  Good question!

Bring beans and water to the boil then remove from heat and cover

• Soaking beans removes some of their gas causing properties from the indigestible complex sugars found in the outer skin--known as oligosaccharides.
• Soaking also speeds cooking time by up to 70% thus reducing the loss of nutrients inside the dried bean.
• Soaking removes DIRT.  Beans are not washed before packaging because dampness could cause them to mold or sprout.
• Soaking also allows the beans to absorb liquid more slowly thus preventing them from splitting open while cooking.
• NOTE:  Always  discard the soaking water (it's dirty!) and rinse beans again before cooking. 

 Clean, soaked split peas

Ingredients:
1 1-lb. bag yellow split peas
2 celery stalks
1 large or 2 medium carrots
1 onion
1 to 2 TBL olive oil
1 TBL curry powder (or to taste)
1 TBL lemon juice
1 bay leaf
Salt to taste
8 cups chicken broth 
2/3 cup elbow macaroni or other small pasta

Chop celery, carrots and onion.  I chop mine quite finely in the food processor because hubby prefers his vegetables to be disguised. Chop yours however you prefer.

 Chop carrots, celery and onion

Saute vegetables in olive oil until softened.  Add remaining ingredients, stir, and simmer for approximately one hour until peas are tender (your time may vary depending on the freshness of the peas.)

Cook macaroni separately until just al dente.

Either remove some of the soup to a bowl and use an immersion blender to puree the remainder of the soup in the pot, or scoop out several cups of soup and puree in a food processor.  Return to pot, add macaroni and enjoy!

Top soup with a dollop of yogurt or sour cream if desired.  

I am excited to announce that the first book in my new Cranberry Cove Series, BERRIED SECRETS is now available for pre-order from Amazon!  No cover yet, but I will post it when I have it!

Also, the third book in my Lucille Mystery Series, HIT AND NUN, will be out later this month.  I'll keep you posted!  

Also available--my Gourmet De-Lite series and my Sweet Nothings series written as Meg London.

 Join the conversation on FACEBOOK--lots of giveaway alerts!
And visit my web site for more about my books.

                                 

 

Hot Crab Cocktail Spread

Doesn't that name--"Hot Crab Cocktail Spread"--just scream 1950s and 1960s to you?  This recipe is from my mother--carefully written in perfect penmanship on a recipe card.  It's actually very good, very easy and perfect for the pre-Thanksgiving feast or the many opportunities to entertain during the upcoming holiday season.

Ingredients:
8 oz package cream cheese
1 tablespoon  milk
2 teaspoons Worcestershire
7.5 ounce can of crabmeat
2 tablespoons chopped green onions
2 tablespoons slivered almonds

I could not find a 7.5 ounce can of crabmeat so I used the size that is the same size as a regular can of tuna--I think it's 6 ounces.  If you want a more "crabby" taste, I would use two cans.

Cream the cream cheese with the milk and Worcestershire sauce.  I used a food processor, but you can also use a mixer.  Flake the crabmeat and mix in along with the chopped green onions.  I threw it all in the food processor which made for easy mixing.  Place in a greased 8 inch pie plate, top with slivered almonds and bake at 350 degrees until heated through--approximately 15 minutes.

 

The original handwritten recipe.

 

Drain and flake crabmeat

Combine cream cheese, scallions, Worcestershire, milk.

Place in greased pie plate, top with slivered almonds and bake until hot and bubbling

Enjoy on crackers or slices of crusty bread

I transferred my spread from the pie plate to a mini-slow cooker I had purchased recently to keep it warm since we were bringing it as our contribution to a party. It worked out perfectly and there was nothing left at the end of the evening!

 Lots of delicious food in my Gourmet De-Lite series--Allergic to Death is the first book.

My protagonist in my Lucille series believes that feeding her family is one of the most important jobs she has.

Lots of sweet tea, lemonade and chess pie in my Sweet Nothings series!

Catch up with me on my web site or on Facebook or Twitter @pegcochran

Warm Gingerbread with Whipped Cream

by Peg Cochran

Oh the weather outside is frightful...not quite that bad yet, but our temps here in Michigan are going down to the 20s in the next few days.  Brrrrrr!  Perfect weather for warm gingerbread with some cold whipped cream!  This is an old-fashioned favorite--and for a reason!  Spicy and sweet, it's a delicious end to a good dinner.  This recipe is from a very old James Beard Cookbook.  My paperback copy fell apart and my sister-in-law found a hard cover copy for me at a book sale.

James Beard was the consummate American chef called the  “Dean of American cookery” by the New York Times in 1954.  He hosted the first food program on television in 1946 when television was in its infancy, long before Emeril, Rachel Ray and Bobby Flay.  And like Julia Child, he wasn't afraid of butter and cream!  And Julia Child lived to be 92 and James Beard to 82, so maybe they were onto something!  Eschew processed food, eat real food in moderation, and live a long life.

This recipe is easy but oh, so, delicious on a cold winter's night! 

1 cup molasses
1 cup butter
2 1/3 cups flour
pinch of salt
1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup sour cream

Put molasses and butter in a saucepan and heat until they boil.  Let cool slightly.  Sift the flour with the salt, baking soda, ginger, cinnamon and cloves.  Stir the sour cream into the cooled molasses/butter mixture and stir in the flour and spices.

Bake at 350 for approximately 40 minutes in a pan sprayed with cooking spray or greased with butter. Serve warm (if desired) with a dollop of whipped cream.   

 

Heat butter and molasses until boiling and butter is melted.

 

Sift spices and flour together

 

Bake in a square pan coated with cooking spray

 

Delicious topped with whipped cream!

If you enjoy culinary mysteries you might like my Gourmet De-Lite series.  

Iced to Death is the latest book

Available at Amazon and B&N and most bookstores

Lucille Mazzarella, the protagonist in my Lucille series is always cooking huge Sunday dinners for her family and friends.  Unholy Matrimony is the second book in the series.

Available at Amazon and for all e-readers. 

Visit me on my web site, Facebook page or Twitter -- @pegcochran

Boo Boo Brownies!

by Peg Cochran

Welcome to Halloween Week!

We have some treats in store for you so stay tuned!  Every day we will feature another Halloween themed recipe for you to enjoy.

These "Boo Boo Brownies" were super fun to make, and a wonderful project to do with children.  I wanted to enlist my four-year-old granddaughter to help, but she's come down with the sniffles unfortunately.  













You can go all domestic goddess and make your own brownies for these, but I cheated and used a mix (and a store brand one at that.) 

I plan to get all this temptation out of the house by bringing these to work and the people there will eat three-day-old doughnuts and leftover pizza that has to be pried out of the box so I don't think they'll notice the difference.


Ingredients:
1 box brownie mix (plus whatever your mix calls for)
1 container of rich and creamy vanilla frosting
1 bag marshmallows
1 tube of black decorating gel

Make brownies according to package directions and let cool thoroughly.  Cut brownies into desired squares.

Heat frosting in a microwave safe bowl for 30 seconds, stirring after every ten seconds until thin enough to drizzle.

Top each brownie with a marshmallow.  Drizzle with approximately one tablespoon of frosting--enough to "glue" marshmallow to brownie and nearly cover marshmallow.  Let frosting set approximately half an hour.

Create eyes, nose and mouth with black decorating gel.  Boo!

Enjoy!

 I don't have a Halloween themed book but I do have a Valentine's Day one:

Available at B&N and Amazon









And a wedding themed one:

Available at B&N and Amazon






Stop by my website or Facebook page! @pegcochran

Soup with Chicken, Pasta, Spinach, Beans and Tomatoes

by Peg Cochran

In other words, soup with everything but the kitchen sink.  This is a "what's in the pantry" kind of soup.  Today it was on the chilly side  --autumn is rushing in after an unexpected warm spell where all anyone wanted to do was grill because we knew the season would soon be over.  But today was definitely a soup day.  I absolutely adore soup, and it takes the sting out of the fact that winter is breathing down our neck. (Although PLEASE no ten foot snow piles this year, okay?)

1 to 2 tablespoons olive oil (depending on how closely you are watching your calories!)
1 medium to large onion, diced
2 carrots shredded (easy peasy in the food processor)
2 cloves garlic, minced
5 cups chicken broth (homemade or canned)
1 14.5-ounce can diced tomatoes plus juice
1 can cannellini beans 
2 cups shredded, cooked chicken breast
1 cup elbow macaroni or ditalini or tubetini
1/2 5-ounce bag baby spinach
Freshly grated Parmesan cheese

Heat oil in a large soup pot.  Add onion, carrot and garlic and cook until wilted--about 3 to 5 minutes.  Add chicken broth, tomatoes, cannellini beans and chicken and cook 10 to 15 minutes at a simmer to develop flavors. 

Bring soup to a boil, add pasta, reduce heat and cook according to pasta directions.  Just before the pasta is done, stir in about two handfuls of spinach and cook until spinach wilts. 

Spoon into bowls and add a healthy grating of fresh Parmesan cheese. 

Chop an onion

 

Shred a couple of carrots--a great way to hide veggies in a dish.

Add chicken broth and diced tomatoes 

You can use regular spinach, but baby spinach is so tender!

 

Full of delicious goodness!

 Enjoy!

Huh?  What does this have to do with soup?  Nothing.  But when I hard-boiled this egg I discovered it was double-yolked and I had to share this picture with you!

Buy now at Amazon

Have you tried the first book in my Gourmet De-Lite series?

Preparing calorie-conscious meals for the dieters of Woodstone, Connecticut, Gigi Fitzgerald knows a cheater when she sees one. And when murder is on the menu, she's ready to get the skinny on whodunit...

And the first in my Lucille series...

  

Buy now at Amazon

For middle-aged “Jersey girl” Lucille Mazzarella, only two things in life really count—her family and her friends. When her brother-in-law’s body falls out of a church confessional, everything she holds dear is threatened, especially when the police arrest her husband for the murder.

Plagued by hot flashes, a thickening waistline, a mother addicted to the home shopping channel, and a sexy old flame who’s come back to town, Lucille really has her hands full. And while she may not know much about solving crimes, this traditional churchgoer with very modern attitudes knows that with some prayers, some fast thinking, and some even faster talk she might just be able to nail the killer and restore order to her life.

Stop by my web site or Facebook page!