Saturday, January 17, 2009
Miso Udon with Beef
Thirty-nine cent packages of instant udon are a great thing to have around. For this quick meal, I simply made a quick miso soup, then added the instant udon and sliced of leftover grilled tri-tip. This week I seem to be reinventing leftovers all over the place.
Labels: beef, dinner recipes, homemade, Japanese, noodles, soup
Thursday, December 04, 2008
Pig Soup
We had some leftover pork, so I chopped it up and added it to a simple veggie/bean soup.
-1 onion, diced
-4 large carrots, peeled and sliced
-8 stalks celery, diced
-5 cans chicken broth
-1 lb leftover roasted pork
-4 large carrots, peeled and sliced
-8 stalks celery, diced
-5 cans chicken broth
-1 lb leftover roasted pork
-pepper to taste
Sautee the veggies in some olive oil in a deep pot until beginning to color. Add the stock and bring to a boil. Reduce to a simmer and add all the other ingredients. Simmer for about an hour, until the beans are tender.
Labels: beans, carrot, homemade, pork, soup
Wednesday, October 08, 2008
Meatball Soup
A hearty meal that reheats well for lunch.
-4 stalks celery, thinly sliced
-2 bell peppers, seeded and diced
-1/2 onion, diced
-3 turnips, peeled and diced
-1 egg
-1/4 cup grated Parmesan
-salt and pepper to taste
-5 cans chicken broth
Mix the beef, egg, parm, salt and pepper with your hands and form into meatballs about 1" in diameter. Set aside. Sautee the veggies with a bit of olive oil in a large stock pot. When they are starting to color, add the broth. Bring to a boil. Drop in the meatballs one by one and cook until done.
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Labels: beef, homemade, lunch recipes, soup
Saturday, September 27, 2008
Tomato Soup and Grilled Cheese
Grilled Cheese and Tomato Soup
Tonight was a night for comfort food. Since I'm sure everyone knows how to make a grilled cheese, I'm not going to go into that.
Roasted Tomato Soup
-15 San Marzano tomatoes
-2 tb balsamic
-1/2 cup cream
-1 can chicken broth
-salt and pepper to taste
Halve the tomatoes and place, cut side up, in the large baking dish. Season with balsamic, salt and pepper and roast on 375 for about 35-40 minutes, or until soft and bubbly. Pour into a soup pot, add the chicken broth and puree with an immersion blender. Add the cream and season to taste. Dip your grilled cheese and eat.
-15 San Marzano tomatoes
-2 tb balsamic
-1/2 cup cream
-1 can chicken broth
-salt and pepper to taste
Halve the tomatoes and place, cut side up, in the large baking dish. Season with balsamic, salt and pepper and roast on 375 for about 35-40 minutes, or until soft and bubbly. Pour into a soup pot, add the chicken broth and puree with an immersion blender. Add the cream and season to taste. Dip your grilled cheese and eat.
Labels: dinner recipes, homemade, soup, tomatos
Sunday, September 21, 2008
An Eclectic Dinner at Home
Green Bean Salad with Sesame
This was a riff on a recipe from the New York Times Magazine.
-1 lb of green beans, trim and cut into 1" long lengths
-juice of 1 lime
-2 tb sesame seeds, toasted and coarsely ground
-2 hot peppers, seeded and thinly sliced
-salt and pepper to taste
Boil the green beans until tender/crisp (about 5 minutes), then plunge into ice water to stop the cooking. Drain and set aside. In a small pan, fry the peppers in a bit of oil for about a minute, then pour over the beans. Add the lime juice and the sesame seeds and stir to combine. Serve warm, or at room temperature.
-juice of 1 lime
-2 tb sesame seeds, toasted and coarsely ground
-2 hot peppers, seeded and thinly sliced
-salt and pepper to taste
Boil the green beans until tender/crisp (about 5 minutes), then plunge into ice water to stop the cooking. Drain and set aside. In a small pan, fry the peppers in a bit of oil for about a minute, then pour over the beans. Add the lime juice and the sesame seeds and stir to combine. Serve warm, or at room temperature.
Hearty Veggie, Bean and Barley Soup
This is truly a winter soup, which we enjoyed despite the current season.
-1 cup mixed dried beans and lentils
-1 cup barley
-1 bulb fennel, diced
-2 bell peppers, diced
-4 baby turnips, diced
-3 carrots, diced
-1 onion, diced
-3 cloves garlic, minced
-6 cans chicken broth
-pepper to taste
Sautee all the veggies in a little oil in a deep pot for a few minutes, until beginning to color. Then add the broth and bring to a boil. Add everything else and reduce to a simmer. Simmer for about an hour. Serve when the desired consistency has been reached.
-1 cup barley
-1 bulb fennel, diced
-2 bell peppers, diced
-4 baby turnips, diced
-3 carrots, diced
-1 onion, diced
-3 cloves garlic, minced
-6 cans chicken broth
-pepper to taste
Sautee all the veggies in a little oil in a deep pot for a few minutes, until beginning to color. Then add the broth and bring to a boil. Add everything else and reduce to a simmer. Simmer for about an hour. Serve when the desired consistency has been reached.
Labels: dinner recipes, green beans, homemade, pork, ribs, salad, soup
Tuesday, June 03, 2008
Spicy Shrimp Noodle Soup with Bok Choy
A very quick weeknight meal that reheats well.
-1 lb peeled shrimp
-2 packages shirataki noodles
-1/2 onion, sliced
-1 head bok choy, chopped
-2 tb dark soy
-1 tb chili garlic sauce
-1 tb hoisin sauce
-juice of 1 lime
-3 cans chicken broth
Sautee the onions in the doy and chili garlic sauce. Add in the rinsed and drained noodles. Add the other hoisin, lime juice and broth and bring to a boil. Add the bok choy and shrimp, cover, and cook for about 3 minutes. Remove from heat and serve.
Labels: bok choy, homemade, seafood, shrimp, soup
Saturday, March 29, 2008
Fennel, Leek and Spicy Sausage Soup
Giao found the sausage to be a little "chewy", but the soup was flavorful and good for a cold night. It also reheats well for lunch.
-1 large fennel bulb, diced
-1/2 onion, diced
-5 stalks celery, diced
-6 pre-cooked spicy sausages, diced
-3 cans chicken broth
Sautee the onion, fennel and celery in a bit of olive oil until beginning to soften. Add the chicken broth and bring to a boil. Reduce to a simmer. Simmer, covered until the veggies are soft. Add the sausage ad serve.
-1/2 onion, diced
-5 stalks celery, diced
-6 pre-cooked spicy sausages, diced
-3 cans chicken broth
Sautee the onion, fennel and celery in a bit of olive oil until beginning to soften. Add the chicken broth and bring to a boil. Reduce to a simmer. Simmer, covered until the veggies are soft. Add the sausage ad serve.
Labels: dinner recipes, fennel, homemade, lunch recipes, soup
Monday, March 24, 2008
Italian Wedding Soup with Quinoa
Instead of the standard orzo or Israeli cous cous we use quinoa because it has a chewy texture, similar to the pastas, but it contains more protein. Alexis makes this every time we have escarole in the house, so click here for the recipe. This soup reheats well for lunch for several days.Labels: dinner recipes, homemade, soup
Saturday, March 15, 2008
Lamb Chops with Brocolli Cheese Soup
Spice Rubbed Pan Fried Lamb Chops
These were rubbed with a spice mixture we bought in Guadaloupe, then pan fried in butter and oil for 2 minutes on all 5 sides (for medium rare).
Labels: brocolli, dinner recipes, homemade, lamb, soup
Monday, February 25, 2008
Soup for a Sick Giao
Broccoli and Brown Rice Soup
Giao was feeling sick and Alexis had failed at an attempt at brown rice congee the other day (she added salt). So, she heated up the congee, added some water and steamed broccoli and pureed the mixture for a soup fit for a sick person.
Giao was feeling sick and Alexis had failed at an attempt at brown rice congee the other day (she added salt). So, she heated up the congee, added some water and steamed broccoli and pureed the mixture for a soup fit for a sick person.
Labels: brocolli, homemade, soup
Friday, February 22, 2008
Chicken (Kelp) Noodle Soup
A hearty chicken noodle soup packed with veggies and fiber-filled kelp noodles.
-4 zuchinni, thinly sliced
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
Labels: carrot, chicken, homemade, lunch recipes, soup
Monday, February 18, 2008
Indian Lamb Stew with Roasted Asparagus
The was one of Alexis' best creations recently. It's sometimes amaziing what you can come up with when you have ingredients in the fridge that need to be used up. This dish was luscious and tasty, hearty and complex, just delicious.
Indian Lamb Stew
-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt
Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.
Indian Lamb Stew-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt
Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.
Labels: carrot, chickpeas, dinner recipes, homemade, lamb, soup, stew
Saturday, February 09, 2008
Feast at Giao's Aunt and Uncle's House
Whole, Steamed Crabs
Delicious.
Blackberry Tart
The blackberries available in LA were not as sweet as those in SF these days, so this tart was a bit more, well, tart, than expected. However, those of us who don't eat a lot of refined carbs really enjoyed it. Giao's grandma, however, recoiled at first bite.
-3 cups blackberries
-1 cups plus 2 tb flour
-1 stick cold butter, diced
With your fingers, incorporate the cold butter into the flour until the mixture resembles course corn meal. Then form into a ball, adding 1 tb water at a time until you can do so. Press the dough into a pie pan and bake for 10 minutes on 350. Then add the blackberries and bake for about and hour, until berries are bubbly and crust is golden.
-1 cups plus 2 tb flour
-1 stick cold butter, diced
With your fingers, incorporate the cold butter into the flour until the mixture resembles course corn meal. Then form into a ball, adding 1 tb water at a time until you can do so. Press the dough into a pie pan and bake for 10 minutes on 350. Then add the blackberries and bake for about and hour, until berries are bubbly and crust is golden.
Blueberry Pear Tart
Same recipe as above, but substitute 1 diced pear and 1.5 cups blueberries.
Mangos, Strawberries and Oranges
Baked Fish with Coconut Milk and Ginger
The above fish, rolled up with lettuce in a rice paper wrapping.
Snack of Rice Flour Patty with Dried Shrimp Sauce
BBQ Short Ribs
These were a little sweeter than ours, but were still very tasty.
Quail Egg Wrapped in Shrimp Paste, Deep Fried
Wow. These were awesome. This little, hard boiled quail eggs were encased in shrimp paste, then rolled in panko, then deep fried. They were so good. Pictured above and below.
Gumbo
This was quite good, although oddly not spicy.
This was quite good, although oddly not spicy.
Labels: dessert recipes, fish, homemade, seafood, soup
Sunday, February 03, 2008
Super Bowl Party
For this year's Super Bowl we had some pretty good regional foods to choose from. Some of it was store-bought (for New York) and much of it was homemade (New England). Either way, there was way too much food, as usual.
Lobster Bisque
This was Alexis' first attempt at a bisque and, true to form, she just read a bunch of recipes, didn't follow any, and winged it. In the end it was a very delicious soup.
Dinner Rolls
This is Alexis' mom's recipe and these rolls were perfect for dipping in soup.
Take and Bake Pizza from Costco
This was kind of a cop-out, for sure. But it was so easy.
Beer Simmered Bratwurst with Caramelized Onions and Peppers
Simmer the sausages until done. Pop them into a toasted bun and slather with mustard and caramelized onions and peppers. All the fixings are pictured below.
Apple Pie
We used Fuji apples this time and they required no added sugar, and were ever so slightly tart. Yum.
Cheddar Chive Scones
We love these. Probably more than most. But we only make them when we are having people over.
An assortment of yummy snacks.
Grapes (these were a huge hit with the toddlers), wasabi peas, pita chips, potato chips, crudites, almonds, artichoke dip from Costco and Alexis' super garlicky hummus.
Bagels and Lox
Everything you need to create your classic lox bagel
Lobster Bisque
This was Alexis' first attempt at a bisque and, true to form, she just read a bunch of recipes, didn't follow any, and winged it. In the end it was a very delicious soup.
-2 1/2 lb lobster tails, chopped in 1 inch chunks with shell
-4 tb butter
-2 cans chicken stock
-2 bottles clam juice
-3 cups fish stock
-2 cups heavy cream
-4 egg yolks
-3 tb cornstarch
-1 ts cayenne
-3 tb tomato paste
-2 carrots, diced
-4 stalks celery, diced
-1 onion, diced
-chives, chopped for garnish
-4 sprigs thyme
-10 sprigs Italian parsley
-salt to taste
In a large pot sautee the lobster chunks in the butter until the shells are red, but the meat is not cooked through. Remove the lobster from the butter, remove the meat from the shell and set aside in a bowl to chill in the fridge. Return the shells to the pot with the butter, add the carrot, celery and onion and sautee in a butter for a few minutes. Add all of the liquid except the cream, the herbs, the cayenne and the tomato paste. Simmer for about 1/2 hour, until the veggies are all soft. Strain the broth through cheese cloth in a seive, smooshing the solids as much as possible. Strain twice. Return the strained liquid to the pot and add the cream, egg yolks and cornstarch, all whisked together. Simmer until slightly thickened. Take out the lobster meat and chop finely. Add to the soup. Garnish with chives and serve.
-4 tb butter
-2 cans chicken stock
-2 bottles clam juice
-3 cups fish stock
-2 cups heavy cream
-4 egg yolks
-3 tb cornstarch
-1 ts cayenne
-3 tb tomato paste
-2 carrots, diced
-4 stalks celery, diced
-1 onion, diced
-chives, chopped for garnish
-4 sprigs thyme
-10 sprigs Italian parsley
-salt to taste
In a large pot sautee the lobster chunks in the butter until the shells are red, but the meat is not cooked through. Remove the lobster from the butter, remove the meat from the shell and set aside in a bowl to chill in the fridge. Return the shells to the pot with the butter, add the carrot, celery and onion and sautee in a butter for a few minutes. Add all of the liquid except the cream, the herbs, the cayenne and the tomato paste. Simmer for about 1/2 hour, until the veggies are all soft. Strain the broth through cheese cloth in a seive, smooshing the solids as much as possible. Strain twice. Return the strained liquid to the pot and add the cream, egg yolks and cornstarch, all whisked together. Simmer until slightly thickened. Take out the lobster meat and chop finely. Add to the soup. Garnish with chives and serve.
Dinner Rolls
This is Alexis' mom's recipe and these rolls were perfect for dipping in soup.
-1 pint milk
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Take and Bake Pizza from Costco
This was kind of a cop-out, for sure. But it was so easy.
Beer Simmered Bratwurst with Caramelized Onions and Peppers
Simmer the sausages until done. Pop them into a toasted bun and slather with mustard and caramelized onions and peppers. All the fixings are pictured below.
Apple Pie
We used Fuji apples this time and they required no added sugar, and were ever so slightly tart. Yum.
-2 crust recipes (below)
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Cheddar Chive Scones
We love these. Probably more than most. But we only make them when we are having people over.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
An assortment of yummy snacks.
Grapes (these were a huge hit with the toddlers), wasabi peas, pita chips, potato chips, crudites, almonds, artichoke dip from Costco and Alexis' super garlicky hummus.
Bagels and Lox
Everything you need to create your classic lox bagel
Labels: bread, homemade, lunch recipes, sausage, soup
Saturday, January 12, 2008
Playoff Party
Giao loves football; Alexis doesn't. So, to make football season palatable for everyone, Alexis likes to cook foods that represent the teams playing for those that enjoy watching. For today's games we had Seattle, Green Bay, New England and Jacksonville.
Bagels with Lox and the Works (Seattle)
Bagels aren't really Seattle, but salmon is. For the early comers, we had a bagel and lox station where everyone could toast their bagels, spread them with cream cheese and add red onion, capers, lox and lemon.
Clam Chowder (New England)
Alexis uses a modified version of a recipe that was modified from Duke's in Seattle. We replace the potatoes with turnips for a lower carb version and use all fresh herbs.
Beer Simmered Bratwurst (Green Bay)
We simmered fresh bratwurst in beer until done, then served them in toasted buns with lots of mustard and caramelized onions and peppers.
Key Lime Pie (Jacksonville)
Alexis learned that not only is Key Lime Pie delicious, it is extremely easy.
Bagels with Lox and the Works (Seattle)
Bagels aren't really Seattle, but salmon is. For the early comers, we had a bagel and lox station where everyone could toast their bagels, spread them with cream cheese and add red onion, capers, lox and lemon.
Clam Chowder (New England)
Alexis uses a modified version of a recipe that was modified from Duke's in Seattle. We replace the potatoes with turnips for a lower carb version and use all fresh herbs.
Beer Simmered Bratwurst (Green Bay)
We simmered fresh bratwurst in beer until done, then served them in toasted buns with lots of mustard and caramelized onions and peppers.
Key Lime Pie (Jacksonville)
Alexis learned that not only is Key Lime Pie delicious, it is extremely easy.
Crust:
-10 graham crackers, pulverized
-6 tb butter, melted
Mix the graham cracker crumbs with the melted butter with a fork and press into a pie pan. Pre-bake on 350 for about 10 minutes. Remove from oven and set aside.
Pie Filling:
-3/4 cup fresh lime juice
-1 (14oz) can of sweetened condensed milk
-4 egg yolks
Beat all of the above ingredients for a couple of minutes, until slightly thickened. Pour into the pre-baked crust and bake on 350 for about 15 minutes.
-10 graham crackers, pulverized
-6 tb butter, melted
Mix the graham cracker crumbs with the melted butter with a fork and press into a pie pan. Pre-bake on 350 for about 10 minutes. Remove from oven and set aside.
Pie Filling:
-3/4 cup fresh lime juice
-1 (14oz) can of sweetened condensed milk
-4 egg yolks
Beat all of the above ingredients for a couple of minutes, until slightly thickened. Pour into the pre-baked crust and bake on 350 for about 15 minutes.
Labels: dessert recipes, homemade, lunch recipes, sausage, snack, soup
Monday, January 07, 2008
Grilled Cheese and Tomato Soup: A Childhood Classic
We got home late from a movie and Alexis made herself a treat from childhood...and it was tasty.
A Classic Grilled Cheese Sandwich
Yum. Made in the old-school sandwich maker, this was easy and tasty. And you gotta love the scalloped design.
Quick Creamy Tomato Soup
This was quick to make and perfect for dipping a grilled cheese sandwich into.
A Classic Grilled Cheese Sandwich
Yum. Made in the old-school sandwich maker, this was easy and tasty. And you gotta love the scalloped design.
Quick Creamy Tomato Soup
This was quick to make and perfect for dipping a grilled cheese sandwich into.
-1 can diced tomatoes
-handful fresh basil, chopped
-salt and pepper to taste
-1/2 can chicken broth
-splash of cream
Simmer all ingredients except cream for about 20 minutes. Puree, then add the cream and serve. Serves two.
-handful fresh basil, chopped
-salt and pepper to taste
-1/2 can chicken broth
-splash of cream
Simmer all ingredients except cream for about 20 minutes. Puree, then add the cream and serve. Serves two.
Labels: dinner recipes, homemade, soup, tomatos
Tuesday, December 25, 2007
Morrocan Christmas Dinner at Alexis' Parents' House
Every year Alexis' family chooses a different theme for Christmas dinner...and they spend all day cooking and drinking. The food always turns out delicious and this year was no different.
Homemade Bread (made by Alexis' dad) and Pan-fried Store-bought Naan
The Whole Meal
So colorful.
B'stilla
The picture above is before we dug into it with our fingers and the picture below is after. b'stilla is a classic Moroccan dish made of shredded chicken and egg layered in phyllo dough and sprinkled with powdered sugar. Alexis' mom made this version, but basically, you boil a chicken in a bunch of spices, including saffron. Then you pull the meat off and set aside. You reserve the cooking juices as stock and cook the beaten eggs in the broth and strain that. Then you mix together the chicken and egg mixture with more spices and layer it between sheets of phyllo that have been brushed with melted butter. You bake it on 350 for about 1/2 an hour, until golden brown, then you turn it over on a plate and sprinkle liberally with powdered sugar. Delicious.
Vegetarian Harira
Usually harira is made with lamb, but we'd been eating a lot of lamb, so we decided to make this version vegetarian and were pleasantly surprised that it was quite good. Harira is a stew made with lentils, chickpeas, and tomatos in a lemony, slightly spicy broth. We also thickened this with a bit of rice. It was perfect when sopped up with some of Alexis' dad's homemade bread.
Chicken with Olives and Preserved Lemon
This dish epitomized Moroccan food, especially in looks. It was pretty tasty as well. Although next time I'd just use dark meat rather than the whole chicken, as the white meat was a little dry.
Cous Cous with Caramelized Onions and Toasted Pinenuts
Prawns in Chermoula
This was one of the stars of the night, made by Alexis' sister. This is also incredibly easy. You make the chermoula below, then toss the raw prawns in it to coat and sautee until just done, about 2 or 3 minutes. You could also use this chermoula on just about any protein.
Orange and Radish Salad
This beautiful salad consisted of equal parts fresh orange segments and thinly sliced radish, seasoned with salt and pepper.
Beet and Pomegranate Salad
This salad was made of 3boiled beets, peeled and cut into cubes, a couple of handfuls of fresh pomegranate seeds, 1/2 a thinly sliced red onion and a handful of chopped fresh cilantro. It was dressed in a vinaigrette made from lavender vinegar, olive oil and sweet-hot mustard.
Eggplant Tomato Relish
This is a classic Moroccan side dish.
Carrots with Lemon and Mint
These carrots were grown by Alexis' parents and were sweet and fresh tasting. The carrots were steamed until tender, then dressed in lemon juice, fresh chopped mint, salt and pepper.
Homemade Bread (made by Alexis' dad) and Pan-fried Store-bought Naan
The Whole Meal
So colorful.
B'stilla
The picture above is before we dug into it with our fingers and the picture below is after. b'stilla is a classic Moroccan dish made of shredded chicken and egg layered in phyllo dough and sprinkled with powdered sugar. Alexis' mom made this version, but basically, you boil a chicken in a bunch of spices, including saffron. Then you pull the meat off and set aside. You reserve the cooking juices as stock and cook the beaten eggs in the broth and strain that. Then you mix together the chicken and egg mixture with more spices and layer it between sheets of phyllo that have been brushed with melted butter. You bake it on 350 for about 1/2 an hour, until golden brown, then you turn it over on a plate and sprinkle liberally with powdered sugar. Delicious.
Vegetarian Harira
Usually harira is made with lamb, but we'd been eating a lot of lamb, so we decided to make this version vegetarian and were pleasantly surprised that it was quite good. Harira is a stew made with lentils, chickpeas, and tomatos in a lemony, slightly spicy broth. We also thickened this with a bit of rice. It was perfect when sopped up with some of Alexis' dad's homemade bread.
Chicken with Olives and Preserved Lemon
This dish epitomized Moroccan food, especially in looks. It was pretty tasty as well. Although next time I'd just use dark meat rather than the whole chicken, as the white meat was a little dry.
-1/4 preserved lemon, rinse, pulp discarded, peel cut in thin strips
-1 whole chicken, cut into parts
-1 onion, diced
-5 cloves garlic, minced
-1/2 ts ground ginger
-1 1/2 ts ground cinnamon
-1 pinch saffron
-1 cup kalamata olives (the recipe called for green, but this is what we had and it was fine)
-2 bay leaves
-1 handful fresh cilantro, chopped
-3 cups chicken broth
Brown the chicken pieces in some olive oil and set aside in a large baking dish. In the same pan add the onions and garlic and cook until soft. Add all of the other ingredients, except the browned chicken and cilantro, and cook for a few more minutes. Then pour the sauce over the chicken in the baking dish. Bake on 350 for about 1 and 1/2 hours, or until chicken is very tender. Remove the chicken pieces from the dish and set aside in a covered serving dish. Pour the sauce into a pan and reduce by half, stirring frequently. Pour the sauce over the chicken in the serving dish, then sprinkle with the fresh cilantro.
-1 whole chicken, cut into parts
-1 onion, diced
-5 cloves garlic, minced
-1/2 ts ground ginger
-1 1/2 ts ground cinnamon
-1 pinch saffron
-1 cup kalamata olives (the recipe called for green, but this is what we had and it was fine)
-2 bay leaves
-1 handful fresh cilantro, chopped
-3 cups chicken broth
Brown the chicken pieces in some olive oil and set aside in a large baking dish. In the same pan add the onions and garlic and cook until soft. Add all of the other ingredients, except the browned chicken and cilantro, and cook for a few more minutes. Then pour the sauce over the chicken in the baking dish. Bake on 350 for about 1 and 1/2 hours, or until chicken is very tender. Remove the chicken pieces from the dish and set aside in a covered serving dish. Pour the sauce into a pan and reduce by half, stirring frequently. Pour the sauce over the chicken in the serving dish, then sprinkle with the fresh cilantro.
Cous Cous with Caramelized Onions and Toasted Pinenuts
Prawns in Chermoula
This was one of the stars of the night, made by Alexis' sister. This is also incredibly easy. You make the chermoula below, then toss the raw prawns in it to coat and sautee until just done, about 2 or 3 minutes. You could also use this chermoula on just about any protein.
Chermoula
-1/2 preserved lemon, rinsed, pulp removed and roughly chopped
-3 cloves garlic
-1 large handful fresh cilantro leaves
-juice of 1/2 lemon
-large pinch of saffron
-1/2 ts paprika
-1/2 ts cumin
-1/4 ts cayenne
-1/4 cup olive oil
Put all the ingredients into the food processor and grind into a course paste.
-1/2 preserved lemon, rinsed, pulp removed and roughly chopped
-3 cloves garlic
-1 large handful fresh cilantro leaves
-juice of 1/2 lemon
-large pinch of saffron
-1/2 ts paprika
-1/2 ts cumin
-1/4 ts cayenne
-1/4 cup olive oil
Put all the ingredients into the food processor and grind into a course paste.
Orange and Radish Salad
This beautiful salad consisted of equal parts fresh orange segments and thinly sliced radish, seasoned with salt and pepper.
Beet and Pomegranate Salad
This salad was made of 3boiled beets, peeled and cut into cubes, a couple of handfuls of fresh pomegranate seeds, 1/2 a thinly sliced red onion and a handful of chopped fresh cilantro. It was dressed in a vinaigrette made from lavender vinegar, olive oil and sweet-hot mustard.
Eggplant Tomato Relish
This is a classic Moroccan side dish.
-1 eggplant, baked and diced
-3 tomatoes, diced
-2 cloves garlic, minced
-3 tb olive oil
-juice of 1 lemon
-salt and pepper to taste
Mix all the ingredients together and set aside to meld at room temperature. Eat on thick pieces of crusty bread.
-3 tomatoes, diced
-2 cloves garlic, minced
-3 tb olive oil
-juice of 1 lemon
-salt and pepper to taste
Mix all the ingredients together and set aside to meld at room temperature. Eat on thick pieces of crusty bread.
Carrots with Lemon and Mint
These carrots were grown by Alexis' parents and were sweet and fresh tasting. The carrots were steamed until tender, then dressed in lemon juice, fresh chopped mint, salt and pepper.
Labels: beets, carrot, chicken, dinner recipes, eggplant, homemade, salad, soup
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