Moroccan Apricot Chicken

I can't even begin to tell you how much my family enjoys this dish. The first time I made it (for a special family dinner) I also make couscous, bastilla and had warmed naan. It was like we died and went to heaven. I got the idea from a Moroccan restaurant here in Portland, and figured I'd find a way to make it at home. I hope you enjoy it as much as my family. 

Ingredients:

2 tablespoons olive oil

4 skinless chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 1/2 teaspoons ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons ground cinnamon

1/2 cup chopped dried apricots (can substitute dried figs, prunes or other fruit)

1 cup chopped tomato (fresh or canned or boxed, with juice)

2 cups cooked or canned chickpeas, drained, with the liquid reserved

1 to 2 cups chicken stock, bean liquid or water, or more as needed

Salt and freshly ground black pepper

Directions:

Toss everything in a slow cooker and let cook (on low) for 3-4 hours (depending on the size of thighs)

Winter Squash Pizza

I found this recipe in the NY Times food section a few years back. My family are big squash lovers and with the autumn/winter harvest happening I thought this might go over well.

Ingredients:

Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)

1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust

2 tablespoons olive oil

2 medium yellow onions, halved through the stem, then thinly sliced

3/4 cup frozen winter squash purée, thawed

2 teaspoons minced sage leaves or 1 teaspoon rubbed sage

1/4 teaspoon grated or ground nutmeg

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino, finely grated

1 tablespoon pine nuts

Preparation:

1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.

2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.

To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.

4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.

5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.

6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.

Cranberry Couscous Salad

I made this a few Thanksgivings ago (my sister is vegan-ish so I always try to find things she can eat too). It went over really well (minus my sister-in-laws mother who responded "couscous for Thanksgiving?"). I'm a huge fan of couscous - I could eat it plain for days and days but am always looking for ways to spruce it up a little.

Ingredients:

1 cup couscous

Pinch of salt

2 large carrots, grated

1/2 cup chopped pecans

1/2 cup chopped dried cranberries

1/4 cup chopped scallions

1/4 cup olive oil, or more as needed

Grated zest and juice of 1 lemon, or more juice as needed

1 teaspoon coriander

Pinch of cayenne, or to taste

Black pepper

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh sage, or 1 teaspoon dried

Preparation:

1. Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.

2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Yield: 4 servings.

Grandma Angie's Crumb Cake

My Grandma Angie

With the holidays quickly approaching (not that I'm necessarily "ready" for them) it makes me start thinking of family and loved ones who are gone. I've been blessed to have a very close family and many things, such as the love of cooking, have been passed down for generations. 

A few years ago my aunt started emailing me some of my Grandma Angie's recipes. So today I thought I'd share one with you.

Grandma Angie's Crumb Cake*


*Note to any reader who tries this recipe. My grandmother didn't use recipes. She did everything from memory and knew what to add by heart. My family has tried years to recreate many of her recipes and after multiple tries have figured out the best measurement equivalents (i.e. How much does a "handful" of flour really measure out to?)


Mix the following ingredients
2 C flour
1 C sugar
1/2 C oil
2 tsp baking powder
1 C sour cream (my aunt said once she replaced this with strawberry yogurt and it was equally as good)
2 eggs
Dash of salt
sliced apples

Grease a baking pan - batter will be thick so you may need to spread to edges with a spatula.

Ingredients for topping:
1 1/2 C flour
1/2 C sugar
dash of salt
lots of cinnamon (I warned you about the measurements not being exact)
1 stick of butter, softened to room temperature

Grab a fist full and squeeze.
Break off large chunks and place all over top of cake.

Bake at 350* for 30-35 minutes or until golden.
Once cooled sprinkle with powdered sugar and serve.



I hope it works for you and I hope you love it.
Thanks Grandma Angie.

Turtle Graham Bars

A few weeks ago this was the FoodNetwork's 12 Days of Christmas cookie and I don't know about you but I don't know what's NOT to like about this recipe. Graham crackers, butter, sugar pecans and chocolate. That's all it is. 

Super easy and fast. These are easily going to be my new "go-to" cookie when cookie exchanges come around.

Ingredients

• Approximately 14 graham crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1 cup chopped pecans
• Pinch of salt
• 12 ounces dark chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. 

Boil for 2 to 3 minutes, stirring constantly. 

Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. 

Pour the chocolate over the toffee-covered graham crackers and spread evenly. 

Chill completely in the refrigerator for about 30 minutes.

Cut into bars. 

Lemon Ricotta Cookies with Lemon Glaze

Every year I subscribe to the Foodnetwork's 12 Days of Cookies. Some I've fallen in love with and plan to make again and again while others I don't even bother testing out.

This one however is one that, while it doesn't scream 'CHRISTMAS' to me is certainly worth making again.

Lemon Ricotta Cookies with Lemon Glaze
Ingredients

Cookies:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Florentines

Some part of me deep down feels like my Italian Grandmother used to make these cookies. My aunt has all of her recipes so when I found this one I emailed her right away asking her to let me know if Grandma did make these?

Even if these aren't a cookie of my childhood they certainly are going to be one of my adulthood. Delicate crisp almond wafers with chocolate - what could make these better?

"These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence."

Cookie Ingredients:
* 1 3/4 cups sliced, blanched almonds (about 5 ounces)
* 3 tablespoons all-purpose flour
* Finely grated zest of 1 orange (about 2 tablespoons)
* 1/4 teaspoon fine salt
* 3/4 cup sugar
* 2 tablespoons heavy cream
* 2 tablespoons light corn syrup
* 5 tablespoons unsalted butter
* 1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

* 2 to 4 ounces semisweet chocolate, chopped

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Cream Cheese Cookies

Cream Cheese Cookies


Preheat oven to 350*

Cream together:
1/2 C butter, softened to room temperature
8oz cream cheese, softened

Add:
1/2 C granulated sugar
1 tsp vanilla
1 egg yolk
1/4 tsp salt
1 C flour

Mix well, drop small teaspoons of dough on cookies sheets (cookies do not spread much at all).
Bake 10-12 minutes.

Mexican Hot Chocolate Cookies

I'm a huge fan of Mexican Hot Chocolate so when I found this recipe last year I flipped!! These are just so delicious - a slight spice mixed in with the sweetness of the sugars. I have to say dunk these in a glass of liquid hot chocolate and it's even better. 

Yum Yum

Mexican Hot Cocoa Cookies:


Heat oven to 350*

Whisk together:
1C flour
1/2C cocoa powder
3/4t cinnamon
1/4t baking soda
1/4t salt

In a separate bowl press together, to form clumps, 1/2C plus 1T Brown Sugar and 1/2C plus 1T granulated white sugar

Beat the following on high for 1 minute with the sugar mixture:
3T butter, softened to room temperature
3T margarine
1/2t (additional) cinnamon
Generous pinch of black pepper
Generous pinch of cayenne pepper
1t vanilla

Beat in 1 egg white until smooth.
Add flour mix.
Make into a 9 to 10 inch log - wrap in wax paper or plastic wrap and refrigerate for 45 minutes.

Slice into 1/4 inch cookies and put on ungreased cookie sheet (they do not spread far).
Bake 12-14 minutes.

Sweet Potato Pie

Step 1 - Mix 4oz softened butter, 2 cups cooked/mashed sweet potatoes and 2 cups granulated sugar together.

Step 2 - Add 5oz of evaporated milk, 1 tsp vanilla, 1 1/2 tsp cinnamon and 3 beaten eggs to the mixture.

Step 3 - Pour mixture evenly into two pie crusts (I use graham cracker crusts but use what you like)

Step 5 - Cook in preheated 350* oven for 1 hour (rotate 1/2 way through to ensure even baking)

Let cool.

And enjoy!

Chorizo y Garbanzos

I took a look at previous postings and felt the cavities start just reading about all the sugar! I thought I might fix that with a savory recipe.

It's warm and delicious. It can feed a few or a lot of people (very easy to multiply). And if you like spicier foods you can always kick this up a notch. It's Chorizo y Garbanzos!

Ingredients:
2 T olive oil
1 can Garbanzo Beans (also known as chickpeas) - drained and rinsed
6oz Chorizo (chopped or ground - I prefer ground)
Fresh spinach leaves (I buy the pre-washed in a bag)
1/2 chopped onion
Salt and Pepper to taste
Bread crumbs to top

Directions:
- 1 T olive oil, garbanzo beans and onions into saute pan - medium heat - until garbanzo's start to brown. Remove from pan.
- 1 T olive oil and the chorizo, cook thoroughly.
- Add garbanzo bean mixture to the chorizo; add salt and pepper to taste (if you like spicy try using cayenne pepper)
- Turn down heat and add fresh spinach leaves and cover until leaves have wilted.
-Serve with a sprinkle of bread crumbs on the top.

It's fast. 

It's delicious.

And it'll leave you craving it again and again.

Brown Sugar Tart

The original recipe can be found in the NY Times - however as with most things I gave it my own twist. Changed a few things here and there to make it my own. 

The name they had for this dish: "Butter Pie". Just makes me think of a mound of butter sitting in a pie shell. Not my idea of appetizing. Yet, it was requested by my dear mother. So the first thing I changed was what to call it. 

The main ingredients (as you'll see below) are butter and brown sugar. "Brown Sugar" just sounds more appealing than "Butter"...so why not call it a "Brown Sugar" pie. 

Then there was the crust. I'll admit this "change" was an accident. The pie crust  which was store bought, because who are we fooling here. 7 o'clock on a Wednesday night I'm NOT making a pie crust from scratch.... Anyway the pie crust was only supposed to go into a 8inch pan but I grabbed the 10 inch and so once I pre-baked the crust it came out a little "shrunk"...and more tart like. 

So there you have it. We went from a "Butter Pie" to a "Brown Sugar Tart" that quick. 

Now down to business. 

Brown Sugar Tart (aka Butter Pie)

Heat oven to 350. 

If you want a tart shell like I ended up with feel free to put that 8inch pre-made crust into a 10inch pan. Otherwise do what you like with the crust (I originally thought of using a graham cracker crust). Just make sure to bake it 15-20 minutes (either weighed down by raw beans or poke holes in the dough to prevent bubbling and puffing). 

For the filling you'll need: 

6 T. unsalted butter (room temperature)

2 C light brown sugar

1 t salt

1 t vanilla extract

2 large eggs

1. In a mixer cream butter and brown sugar together until sugar looks like "wet sand"

2. Add salt and vanilla

3. Running mixer, add eggs one at a time and beat until creamy and light (you'll see a difference)

4. Scrape filling into parbaked crust 

5. Bake for 25-35 minutes or until the top looks dry and browned.  "The filling will form a skin and puff slightly, then deflate as it cools and sets."

Let cool at least one hour (or overnight) and serve cold with ice cream or whipped cream.

Serves 8-10

Frosted Date Creams

Frosted Date Creams

Heat oven to 375*

Sift together:
2 1/4 C Flour
1/2 t baking soda
1/2 t salt

Cream together:
1/2 C butter, softened to room temp
1 1/4 C packed brown sugar
2 eggs
1/2 C sour cream
1 t vanilla

Blend in the dry mix.

Stir in 1 C chopped dates and 1 C chopped nuts (pecans and/or walnuts).
Drop teaspoons onto cookie sheet and bake 10-14 minutes.
Frost warm (Brown Butter Frosting below)

Makes 4 dozen

Brown Butter Frosting:


Brown 1/2 C butter, remove from heat.
Add 1 1/2 C powdered sugar
Add 3 to 4 Tablespoons hot water.
Mix (reheat if needed) until smooth

Peanut Butter Temptations

Next to Mint and Chocolate, Peanut Butter and Chocolate is my favorite flavor combination and, really, anything mini just wins my heart over. So seeing as this was both PB & Chocolate AND made in mini-muffin tins - there was NOTHING stopping me.

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter

1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
*40 miniature peanut butter cups, unwrapped (great job for kids!)

*Note: The bag I got from the store only had 35 cups inside, so I bought 2 bags figuring the rest would go in Christmas stockings. I'm glad I did because the batter produced 51 cookies not 40. Just get extra peanut butter cups to be safe.

Directions

1. Preheat oven to 375 degrees.

2. Sift together the flour, salt, and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. 

4. Beat in the egg, vanilla, and milk.

 5. Add the flour mixture; mix well.

6. Shape into 40 balls and place each into an ungreased mini muffin pan.

7. Bake at 375 degrees for about 8 minutes.

8. Remove from oven and immediately press a mini peanut butter cup into each ball. (Don't wait or they won't work.)

9. Let cool a few minutes and the cookies should just slide right out of the tin (be careful though the chocolate will be very gooey and melted. I used a spoon to help get the cookies out without chocolate going everywhere)

These are super yummy and fun to make - easy too so the kiddos can help with (just be careful of the hot muffin tin)

Happy Holidays Everyone!

Apple Lattice Pie

This was the third pie I made for my family Thanksgiving.

It's an Apple, Raisin and Nut pie inside a latticed crust.

The family just went crazy about it.

APPLE LATTICE PIE:

Pie Dough:
2 C all-purpose flour, plus extra for dusting
pinch of salt
1/4 C superfine sugar
9oz butter, cut into small pieces
1 egg
1 egg yolk
1 T water

Directions:

• To make pie dough, sift the flour and salt into a bowl. Make a well in the center and add the superfine sugar, butter, egg, egg yolk and water. Mix together to form a smooth dough, adding more water if necessary. Wrap the dough and let chill in the refrigerator for 1 hour. 
• Preheat oven to 400*. Shape about three-quarters of the dough into a ball and roll out on a lightly floured counter into a circle large enough to line a shallow 10-inch pie pan. Fit it into the pan and trim the edge. Roll out the remaining pie dough and cut into long strips about 1/2 inch wide. 

Filling:

3 T black currant or plum preserves
1 C chopped toasted nuts (mixed, pecans and/or walnuts)
2 lb cooking apples (I used Granny Smiths)
1 T lemon juice
1 t apple pie spice
1/2 C golden raisins
1/2 C regular raisins
1/3 C packed brown sugar
Granulated sugar for dusting

Directions:

• Spread the preserves evenly over the base of the pastry shell. 
• Peel and core apples, cut into thin slices (add to iced water to keep from turning brown)
• Place them in a bowl with lemon juice, apple pie spice, both types of raisins and brown sugar. Mix together gently. Spread the mixture into the pastry shell, spreading it out evenly. 
• Arrange the pie dough strips in a lattice over the top of the pie. Moisten with a little water, seal and trim the edges. Sprinkle with the granulated sugar to add shine. 
• Bake 50 minutes until golden. Serve immediately or at room temperature.