Moroccan Chicken Stew

The blend of flavourful seasonings adds much warmth to this stew while the cherry tomatoes and golden raisins give it a touch of bright sweetness. The chickpeas and chicken absorb most of these flavours making this such a pleasant well rounded meal bursting with spicy sweetness. 

Moroccan Chicken Stew

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Serves 6

3 pounds bone-in chicken thighs

2 teaspoon salt 

1/2 teaspoon black pepper

3 tablespoons olive oil

1 small yellow onion, chopped

4 garlic cloves, minced

1 can (156 ml) tomato paste

1 medium zucchini, sliced

2 carrots, chopped

2 1/2 teaspoons ground turmeric

4 teaspoons Moroccan Spice Blend

1 pint (551 ml) pint cherry tomatoes

1/2 cup golden raisins

1 cup low sodium chicken broth

1 can (398ml/15oz) chickpeas, drained and rinsed

2 tablespoons fresh parsley, minced

Preheat the oven to 400ºF (200ºC). Season the chicken thighs with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat the oil in a Dutch oven over medium heat. When the oil is hot, add the chicken and sear on both sides for 2 to 3 minutes, until just brown. Transfer the chicken to a plate, then set aside.

Add the onion and garlic to the same pot and cook for 5 minutes over medium heat. Next, add the tomato paste and cook it for 2 minutes, stirring constantly. Next, add the zucchini and carrots and cook together for 10 minutes. Season the vegetables with turmeric, Moroccan spice blend, and the remaining salt and black pepper, then toss in the cherry tomatoes and golden raisins.

Add the chicken broth and chickpeas to the pot, then bring the stew to a boil. Next, add the chicken thighs in the stew, then cover with Dutch oven and place it in the preheated oven for 25 minutes, or until the chicken is cooked through. Remove the stew from the oven and dress it with the parsley before serving. 

Notes: if you can not find Moroccan Spice Blend then mix together the following spices to create your own: 

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon turmeric

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoon onion powder

 

Oven Baked Chicken Drumsticks

 

With very little effort or planning you can create these flavourful easy oven baked drumsticks. Exceptionally tender and juicy with a savoury sweet flavour that has a slight spicy kick. It's a recipe that can easily be doubled, just adjust the seasonings and cooking time, or made using bone-in chicken thighs and served with whatever side or sauces you wish.   

Oven Baked Chicken Drumsticks

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1 teaspoons sweet smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chilli powder  

1/8 teaspoon cayenne pepper

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 chicken drumsticks

2 tablespoons olive oil

Barbeque sauce, for brushing and serving 

Preheat oven to 425ºF (220ºC). Line a baking tray with parchment paper and set aside.

In a bowl combine the sweet smoked paprika, garlic powder, onion powder, chilli powder, cayenne pepper, dried oregano, salt and ground black pepper. 

Places the drumsticks in a large bowl and drizzle the olive oil over top, toss to coat evenly in the oil, then sprinkle the prepared seasoning mix over the oiled drumsticks and toss until evenly coat with the spice mixture. 

Place the now seasoned drumsticks on the prepared baking tray with enough space between them so they are not touching. 

Place the tray into the oven and bake for about 40 minutes, or until the drumsticks reach an internal temperature of 175ºF (approximately 77ºC to 80ºC), flipping the drumsticks once half way through cooking time and brushing with barbeque sauce. Serve hot.

Notes: if doubling the recipe, do adjust the seasonings and cooking time. I baked 12 drumsticks for about 80 minutes, flipping and brushing barbeque sauce half way through and checking after 60 minutes, making sure that the internal temperature for each reached 175ºF (approximately 77ºC to 80ºC). You can try adding other herbs, seasonings or sauces according to your preference. 

Another option is... You can make a spicy herb rub by mixing the spices and oil, listed in the recipe, together then rub each chicken drumstick with the rub and place them on a preheated barbeque to cook, ensuring when the chicken is done and the internal temperature of 165ºF is reach for each drumstick. Preheat a gas grill barbeque 10 to 15 minutes on medium high heat before you begin cooking.   

Red Lentil Stew

Spicy and full of flavour, stews are another winter meal that graces our table and has become a repetitive classic that's met with wide eyes and empty stomachs; soon to be full with such a delicious recipe as this. With a few simple ingredients you can create a wonderful hearty meal in under an hour and the savoury aroma as this simmers evokes an impatient hunger which will gladly be met with an empty bowl.  

Red Lentil Stew

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Serves 4 to 6

3 tablespoons olive oil

4 cloves of garlic, minced

1 medium yellow onion, diced

2 sweet potatoes, peeled and diced

1 carrot, peeled and diced

1 teaspoon salt

1/2 teaspoon dried red pepper flakes

1 can (28 - ounce) no salt diced tomatoes

1 teaspoon smoked paprika

1/2 teaspoon hot curry powder

1 cup red lentils

4 cups vegetable broth

2 cups water

freshly ground black pepper

juice of 1/2 lemon, to taste

Heat the olive oil in a large stockpot on medium heat. Add the garlic and diced onion to the pot and cook for 5 to 7 minutes. Next add the sweet potatoes and carrot and continue to cook all of the veggies for 5 to 7 minutes. Season the pot with the salt and red pepper flakes. 

Add the diced tomatoes to the pot and season with the paprika and hot curry powder. Add the red lentils, vegetable broth, and water, and bring the soup up to a rapid boil. Once the soup boils, lower the heat and continue to cook on a simmer for 10 to 15 minutes, until the lentils and vegetables are tender. Taste the stew for seasonings and adjust as necessary and according to taste. Serve warm with freshly ground pepper and a squeeze of lemon juice added to each bowl.  

Apple Curry Soup

I know this may look like apple sauce however it is much more complex than that. Subtly sweet apples and spices bring all the warmth of the season in one comforting bowl. Dunking crisp samosas or roasted pieces of sweet potatoes in this soup is an unrestrained must for myself. Feel free to adjust the spice according to your taste.

Apple Curry Soup

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5 to 6 larger apples, cored and sliced into pieces

2 cups water

2 tablespoons curry powder

1 tablespoon lemon juice

1 teaspoon mixed spice

1 teaspoon chili powder

pinch of salt

Combine all the ingredients in a slow cooker and cook on low for 8 hours. Puree, in small batches in a food processor or blend using a handheld blender. Reheat for an hour. Serve warm with a dollop of sour cream or creme fraiche. 

It has been one of those short but long weeks... where Wednesday is going along fine only to realize it's actually Tuesday, you blink, and it's Friday. Yes, one of those weeks... 

Have a nice weekend everyone! - JD  

The Great Pepper Cookbook

With over 30 types of peppers and chile peppers, ranging from the well known and versatile bell peppers to the lesser known intense bhut jolokia and scorpion chile peppers, with delicious recipes, charts and notes await one in this very guided informative cookbook. At the beginning of the book there is the helpful, Scoville Organoleptic Test, a chart, which determines the heat units of each pepper fresh or dried. 

These focused ingredient cookbooks as simplified as they are, they are very handy. Throughout the pages and amongst the glossy photos stand delicious and inspiring recipes with helpful hints and notes. Each recipe has a pepper rating that ranges from 1 pepper to 3 peppers... 1 pepper = mellow, 2 peppers = zippy and 3 peppers = kickin'. Giving you a better understanding of how versatile peppers may be. There are many recipes that will tempt you and cover everything from appetizers, snacks and drinks, breakfast and brunches, soups and salads, sandwiches, main dishes, side dishes and desserts. So whether you like a bit of heat or a lot of heat there is a recipe that will please and suit which ever level of heat you prefer. Recipes like... The Red Hot Lemonade, Guajillo Chile Zucchini Bread, Coleslaw with Chile Lime Dressing, Portobello Grilled Cheese Sandwiches, Citrusy Chicken and Peach Salad, Fiery French Toast and the Apple - Cinnamon - Chile Crumb Cake all caught my eye and my stomach, to name a few.  

The recipe that I am sharing from the book sounds delicious and summery. Looking at the recipe, you may be able to use the preserve mixture as a marinade of sorts and cook the chicken on the barbeque.   

Raspberry - Chile Chicken Thighs ( 2 pepper rating)

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Prep Time: 20 minutes / Total Time: 1 hour 50 minutes / Serves: 6 (2 thighs)

12 chicken thighs (about 5 pounds)

1/2 teaspoon extra virgin olive oil

2 tablespoons unsalted butter

2 cups seedless raspberry preserve

3 tablespoons red wine vinegar

4 fresh Hatch chile peppers, roasted, peeled, stems and seeds removed, and diced

2 lemons, juiced (about 6 tablespoons juice)

1 tablespoon smoked paprika

1 tablespoon cayenne pepper

1. Sprinkle the chicken evenly with salt. Heat oil and butter in a large flameproof roasting pan over medium-high heat. Add 6 pieces chicken; sear, about 5 minutes per side. remove from pan and add remaining 6 pieces chicken; repeat procedure. Return all chicken to roasting pan. 

2. Preheat oven to 350ºF. In a small saucepan over medium heat, combine preserves, vinegar, chile, and juice; cook just until boiling, stirring occasionally. Reduce heat; simmer until slightly thickened, stirring constantly, about 5 minutes. Cool slightly.

3. Place preserves mixture in a blender*; process until slightly smooth. Pour preserves mixture over chicken; sprinkle evenly with paprika and cayenne pepper. Cover with foil; bake at 350ºF for 45 minutes. Uncover; bake until chicken is completely cooked through and a meat thermometer inserted into the thickest part reads 165ºF, about 15minutes. Serve. 

*The Recipe's Notes: Be cautious when blending hot foods; the contents expand rapidly, causing a risk of scalding. To be safe, before blending, remove centre piece of blender lid (to allow steam to escape), secure lid on blender, and place a towel over opening in lid (to avoid splatters)

The Recipe's Kitchen Savvy: If your roasting pan isn't stove-top safe, sear chicken in a large skillet, in batches if necessary, before transferring to the roasting pan. 

Hope everyone had a great weekend. Things are a bit all over the place for me this week. - JD 

   

Food Photo of the Day ~ Apple Slices with Jalapeños

As simple as this snack may be, it is my favourite. Pairing the thinly sliced jalapeño with a sweeter apple is a great mid morning or afternoon pick me up. There is something about this sweet and spicy combination that puts a bit of pep in my step and reinvigorates me. For a more subtle snack try adding a little dollop of plain cream cheese to mellow out the spiciness. 


Keeping warm as cold and snowy temperatures seem to dominate this week. - JD 

Mexican Stew

This straightforward spicy stew takes little effort and just a bit of time however it is satisfying and perfect to warm you up on a chilly Fall or Winter's night. 

Mexican Stew  ( Carne Guisada ) 

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1 tablespoon vegetable oil

2 pounds stewing beef, cubed

1 large onion, diced

1 green pepper, chopped

1 red pepper, chopped

2 cans (796ml, 28 fl oz) no salt diced tomatoes

2 cans (8oz) crushed tomato sauce

2 jalapeño peppers, finely chopped - optional

2 cloves of garlic, minced

1 tablespoons chili powder

1 teaspoon salt

freshly ground black pepper

1 can of black beans, drained and rinsed - optional

In a large stock pot, heat the vegetable oil over medium-high heat. Add the stew meat and cook until browned on all sides. Add the onion and green and red peppers and sauté for a few more minutes. 

Add the diced tomatoes, tomato sauce, jalapeños, if adding, garlic, and chili powder, and bring to the boil. Reduce the heat to medium-low and let simmer over a gentle boil, covered, for 40 to 50 minutes.

Add the salt and black pepper and adjust the seasoning according your to taste. Stir in the black beans and allow to simmer a few more minutes. Serve into bowls with a warm tortilla on the side. May also be served with rice.

Notes: I added a bit more chili powder then stated. If you can not find crushed tomato sauce then use strained tomatoes or pasta sauce. This recipe does make a large amount so there were leftovers to which I added a cup of frozen corn.   

Quick & Easy Mexican Cooking

I have a few cookbooks on Mexican cuisine however this one I really appreciated due to it's information, use of fresh ingredients, and the sheer inspiration for this book. Food memories can be such a powerful thing. 

There are 80 quick and easy recipes using available ingredients to create authentic Mexican dishes. Plenty of flavour throughout these straight forward recipes for breakfast, lunch, dinner and dessert, including snacks and grilling. As well as a quick and easy Mexican menu guide to help you plan your meal from start to finish. 

With the book's brief introduction about the author, brief pantry notes, and glossary of Mexican ingredients, guide to Mexican cheeses and useful utensils will help you in creating these flavourful recipes at home. The 9 chapters cover the familiar classics like salsa, tortillas, side dishes, meat, desserts and beverages. At the beginning of each chapter is a story relative to the recipes which makes it inviting and solidifies inspiration of this book; giving the reader some food for thought. There is also a page for mail order sourcing and a page on reference books on the food, cooking, and culture of Mexico. 

The recipe I wanted to share from the cookbook is an curiously interesting one that sounds it would be good with most dishes...

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

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makes about 3 cups

1 cup peeled pumpkin seeds

1 teaspoon cumin seeds

1/2 teaspoon dried oregano

1 tablespoon vegetable or olive oil

1 onion, cut into wedges

5 tomatillos, husked and halved

5 garlic cloves, halved

2 jalapeño peppers, sliced

2 cups chicken broth

1 pack cup coarsely chopped fresh cilantro

1 cup coarsely chopped fresh parsley

1/2 cup fresh epazote (optional)

1 teaspoon salt

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure the don't burn, but toast until fragrant, 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until the flavours are well combined, about 15 minutes, stirring occasionally.

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epozate, you can substitute the green tops of radishes or just leave them out all together. 

It's a late post... that is what happens when you have so many things on the go at once, you forget! Hope everyone has been getting on with their week. Warmer temperatures have found their way to E-town; bringing plenty of sunshine. - JD

The Sriracha Cookbook

A while ago Sriracha became the condiment of choice. Sriracha inspired items could be found everywhere. A pantry staple and on dinner and eatery tables across the country and around the globe, the anonymous red paste seems to have cooled, just a bit. It's flavour is distinct and mixes the four culinary elements... spicy, sweet, sour and salty. 

The most traditional way to enjoy Sriracha is to give a few squirts over a bowl of fried rice or ramen. This cookbook wants one to re-think Sriracha with recipes, regardless if they are classic or not, that will be infused with such flavour that it would be hard to imagine any recipe without. Typical recipes like, hot wings, mayo, burgers and ribs are offered however other recipes like, Sriracha Tzatziki, Sriracha Slaw (an Asian inspired coleslaw), Fire Roasted Corn Chowder, Miso Sriracha Glazed Salmon, Peach Sriracha Sorbet and Spiced Sriracha Truffles top my Sriracha recipe to do list. Although I am steering clear of the Sriracha and SPAM Fried Rice!  

Sriracha Slaw

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Makes 6 to 8 servings

Dressing:

1/3 cup chunky natural peanut butter

1/4 cup freshly squeezed lime juice

1/4 cup fresh pineapple juice or freshly squeezed orange juice

1/4 cup Sriracha

2 cloves of garlic, minced

2 tablespoons fish sauce

1 tablespoon ginger paste

2 tablespoons sugar

Slaw:

1 1/2 pounds napa cabbage, shredded

1/2 pound red cabbage, shredded

2 carrots, peeled and julienned

2 red bell peppers, seeded and julienned

1 jalapeño, seeded and minced

6 green onions, white part only, thinly sliced on the diagonal

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Salt and pepper

Coarsely chopped fresh Thai basil, for garnish

Lime slices, for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.

Variation: Mayonnaised - Based Coleslaw: For a more traditional picnic and barbeque coleslaw, make a dressing with 1/2 cup Sriracha Mayo (2/3 cup mayonnaise, 1/3 cup Sriracha, and 1 tablespoon freshly squeezed lime juice, or more to taste) 1/4 cup cider vinegar and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 chopped flat-leaf parsley instead of cilantro and mint. Season with salt and pepper to taste. 

I also wanted to share this recipe from the book with you. Although is suggests to serve with steamed rice, I would serve this with the Sriracha Slaw, for a fresh summer meal.  

Miso - Sriracha Glazed Salmon

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Makes 6 servings

3 tablespoons toasted sesame oil

1/2 cup firmly packed light brown sugar

1/4 cup soy sauce

1/4 cup white miso paste

3 tablespoons Sriracha

1 clove garlic, minced

Non-stick cooking spray

6 (6 ounce) salmon fillets, about 1 inch thick

steamed rice, to serve

Sliced green onions, green part only, for garnish

Preheat the broiler.

In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.

Spritz the broiling pan with a nonstick cooking spray. Place the salmon on a pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the centre of the fillet, 9 to 10 minutes.

Serve atop steamed rice. Garnish with green onions. 

Sriracha Facts:

Sriracha is named after the coastal city of Sri Racha in the Chonburi province in Eastern Thailand.

Sri Racha has a population of about 141,000 which is deeply rooted in the Old Siam culture. 

It is believed that the sauce was first created by a woman, a housewife, named Thanom Chakkapak. 

In Thailand the sauce is called sot Sriracha and sometimes nam phrik Sriracha.

Traditional Thai sauce is more tangier in taste and runnier in texture.  

Hope everyone is having a good week. - JD 

Stir - Fried Watercress

Found some more watercress and wanted to try this recipe. A bit of spicy heat mixed with a nutritious green. You can quite possibly add 1 tablespoon of soy sauce, if you like, however I think this recipe is all about keeping it simple and clean.  

Stir - Fried Watercress

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3 bunches of watercress

3 red hot peppers, seeds removed

3 packages of firm tofu

1/2 teaspoon salt

chopped garlic

In a large saucepan take 3 cups of water and 1/2 teaspoon oil and watercress, then bring to a boil. Immediately remove watercress and excess water.

Shred red peppers into thin strips.

In a wok add 3 tablespoons of oil into the pan, over high heat, pan fry the red hot peppers and chopped garlic until the garlic turns to a deep golden colour. Then add in the watercress and fermented bean curd. Add in salt. Pan fry over high heat until soft and mixed well. Remove and serve.

Notes: If you do not like too much spice then use only 1 red hot pepper and 1 to 2 sweet red bell peppers. 

Hope everyone had a great weekend, we did! Also the past two days have been busy ones.  - JD 

Leftovers #17 ~ Taco Macaroni and Cheese

Deciding what to do with leftover taco filling became this simple dish. Classic macaroni and cheese with a spicy twist. Simple and fun to make with kids. Very reminiscent of Hamburger Helper. 

Taco Macaroni and Cheese

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3 cups/750ml elbow macaroni

1/4 cup/50ml butter or margarine

1/4 cup/50ml all purpose flour

1/4 teaspoon powdered mustard

3 cups/750ml warm milk

pinch of salt

3 cups/750ml shredded old cheddar cheese

leftover taco seasoned mince (about 1cup to 1 cup and half), warmed

Cook macaroni as directed on the package. Once drained add the leftover taco meat to the macaroni. Toss to coat. Set aside. 

In a large sauce pot melt butter over medium heat. Add the flour and powdered mustard. cook and stir for about 3-4 minutes. 

Gradually whisk in the milk; cook, stirring constantly until thickened.

Season with salt.

Remove from heat; stir in the cheese until melted.

Pour the cheese sauce over the macaroni mixture and toss to coat.

Serve.

Hope everyone is having a good week. - JD  

The Ultimate Vegetarian Cookbook

This was one of my first five cookbooks so when it went missing from my collection it really bothered me. I was sure that I misplaced it and that one day it would appear before my eyes. Always resting in the back of my mind and vowing to replace it, good things come to those who wait. A few weeks ago the waiting was over and it crossed my path at a local shop. The other copy I had, had a different dust jacket and I am sure it was the North American edition because if I recall correctly the measurements were mostly in cups. This cookbook the measurements are in grams and ounces. Not a major annoyance because this hefty cookbook is worth it! It truly is the ultimate vegetarian cookbook with 251 pages, over 200 recipes, 800 photographs and with step by step instructions. Ditch the soup cans and use this cookbook to tone your upper arms instead. 

I have made many recipes from this cookbook and the one that stands out the most... or rather the one that I have repetitively made is the Spicy Potato Strudel. And since I have been in a puff pastry mood as of late, filo pastry is just as good. Who would have thought that curry and cheddar cheese would work so well together. 

Spicy Potato Strudel

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serves 4

1 onion, chopped

2 carrots, coarsely grated

1 courgette, chopped

350g/12oz potatoes, chopped

65g/ 2 1/2 oz/5 tablespoons butter

10ml/2 tsp mild curry paste

2.5ml/1/2 teaspoon dried thyme

150ml/1/4 pint/2/3 cup water

salt and ground black pepper

1 egg, beaten

30ml/2 tablespoons single cream

50g/2oz Cheddar cheese, grated

8 sheets filo pastry

sesame seeds, to sprinkle

1. Fry the onion, carrots, courgette and potatoes in half the butter for 5 minutes. Until they are soft then add the curry paste and cook for a further minute. 

2. Add the thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

3. Allow the mixture to cool and mix in the egg, cream and cheese. Chill until ready to fill and roll.

4. Melt the remaining butter and lay out 4 sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with the butter and fit the other sheets on top Brush again.

5. Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

6. Heat the oven to 190ºC/375ºF/Gas 5 then bake the strudel for about 25 minutes until golden and crisp. Allow to stand for 5 minutes or so before cutting. 

Notes: 

This recipe is fairly easy and quite simple to put together. The cheddar cheese mixed with curry makes for a fabulous combination. Since I have made this many times and on occasion I will add different veggies and more cheese. Who doesn't like more cheese? 

Hope everyone had a good weekend! - JD   

Wasabi Sauce Anyone?

When I saw this I just had to try it. This is more like a mayonnaise with wasabi flavour which is great for sandwiches and for dipping. I added a few squirts to my lentil burger which gave it the right amount of zing! A bit subtle at first however the classic wasabi heat builds over time. A little goes a long way.

Hope everyone is having a good week. Seems like mine has been another busy one. - JD

My Week In Food

This week was a particular busy one and I ended the weekend off or started the week, depends on how you look at it, with a roast beef dinner. Baby potatoes, carrots and mushy peas with lashings of gravy. 

Herb encrusted and done to perfection. Oven roasted at 325ºF for... depends on the size of the roast. The roast I had was just about 4 pounds in weight therefore it cooked for about 3 and 1/2 hours. 

Christmas baking got off to an earlier start. These chai shortbread were aromatically sound and delicious. Even more delicious with a cup of tea or coffee. 

Oh Christmas trees, Oh Christmas trees... my daughter had fun decorating these. 

Snack time! Found some exotic snacks at No Frill's. Masala Chana (Crispy Spicy Chickpea), Chatpata Dal (Hot and Sour treat of Gram) and Spicy Peanuts. Very spicy however very tasty and full of flavour.   

A comforting substantial dinner and a favourite of mine, pasta to keep one going during such a busy week. I made quite a bit so there are leftovers for tonights dinner. 

And at the end of it all... Camp coffee with Chestnut flavouring, steamed milk and a dash of cinnamon sugar. My cup does warmth over. 

Being pulled in many directions can be enlightening! Hope everyone has had a good week. - JW 

Leftovers #11 ~ Easy Spicy Tomato Rice with Vegetables

I am always saving leftover rice when I can and this time it proved perfect. This recipe is quick and easy. Using leftover day old rice, a handful of vegetables, a tin of diced tomatoes, chicken broth and spices. This dish will certainly add a bit of spice to your dinner time. Adding meat, tofu, beans or other vegetables and different spices can certainly change up this very satisfying dish.   

To make this dish you will need the following:   

1 red onion, chopped

3 carrots, peeled and chopped

2 celery stocks, chopped

1 yellow or orange pepper, diced

1  lime, grated

2 tablespoons of oil

3 - 4 cups cooked leftover rice

1x 796ml (28 fluid ounces) low sodium diced tomatoes 

1/2 cup chicken or vegetable broth

2-3 tablespoons of chili powder

salt and pepper to taste 

First, chop or dice all the veggies. Grate the lime. Set aside.  

Over medium high heat warm the oil in a large frypan. I used vegetable oil however you may use whatever oil you wish. Once the oil is hot add the onions. Stir. Sauté the onions until slightly transparent. Then add the rest of the vegetables. Stir and allow the vegetables to soften.

Add the leftover rice. Stirring to loosen the rice up in the hot pan with the vegetables. Using a fork and pressing down on the rice should help. Once the rice is loosened and mixed with the vegetables add the chili powder, salt and pepper. Stir to coat well. Stir in the grated lime. 

Once the vegetables and rice are coated with the spices and lime, add the tin of tomatoes and the broth. Stir and let simmer until all the liquid is absorbed and heated all the way through. 

Serve.

For something a bit different, you can take the finished recipe and place it into a deep baking dish, add grated cheese over the top and pop it into a preheated 350ºF oven until the cheese melts. 

Enjoy! -JW 

Wasabi Peas

These mighty nuggets I do like to snack on. You can buy them just about anywhere. The ones I bought in this picture here are organic wasabi peas and they pack a punch. More then tantalizing your taste buds instead stimulating your nose. Even though I do find them a bit on the salty side, once I start eating these I find it hard to stop. The crunchiness can be a bit additive. But eventually I do because the burning sensation takes over. I don't recall if these are roasted or fried. Regardless I still limit this snack.   
You probably know wasabi, the green paste on the side, when you order sushi. Wasabi is extremely hot and comes from the same family as cabbages, horseradish and mustard. It is said to contain powerful antioxidants, potassium and calcium. It is sold in two forms which are: as a root or a tube of paste. - JW  

Paprika

When I see the word paprika two things pop into mind: deviled eggs and Hungary. I have got my spice on for Spanish Smoked Paprika. I have been using it quite a bit with my cooking. Although there is a spicy and *very spicy* I was only able to find mild. Because of that I tend to use a heavy hand when dishing out this spice.

Paprika is made from ground dried bell peppers or chili peppers. And is used to colour or flavour any dish. This mighty spice is produced in many countries such as Hungary, Serbia, Spain and America. Hungary being the major source. In North America paprika is mostly used to garnish. Whereas in Europe it it mostly used to season sausages, goulash, rice dishes, stews and soups. The latter is exactly how I like to use paprika. I have read that if you gently heat paprika in oil it brings out the flavour. The Netherlands is another major producer and distributor of paprika. The peppers used to make paprika are high in Vitamin C. Paprika retains so much Vitamin C it contains more Vitamin C, by weight, than lemon juice. High in Vitamin C and antioxidants. No wonder I use it whenever I can.

What is your spice? - jw

© photo by Jacqueline Williams

Chicken Chili Con Carne

Like a good stew, chili is another hearty meal that doesn't get overlooked. I felt like Chili Con Carne over the weekend and within no time whipped this up to satisfy my insides. I will share my recipe with you. Keep in mind I have no recipe written down. And those are the best recipes. I have made this quite often. Chili is one of the easiest recipes to play around with.

First, in a stock pot brown 1 package of ground chicken and one chopped onion together in a tablespoon of olive oil. Add a pinch of salt and a dash of pepper. Stir occasionally so everything doesn't stick to the bottom of the pan. I then add two crushed and chopped cloves of garlic. Stir to combined. While the chicken, onions and garlic come together chop whatever veggies you have chosen. I chopped two medium carrots, half a green pepper and half of a yellow pepper.

When chicken is browned, making sure all the meat has been cooked through, and onions are tender and slightly transparent but not over cooked, add the raw veggies. Stir together and cook for a few minutes. Just until the raw veggies have soften. I do like my veggies to still have some crunch. You may also want to put a lid on your pot to enhance the cooking time of the veggies. At this time I add some paprika, about a tablespoonful or two. When things start smelling great and veggies are to your liking...

It is time to add the beans. I chose one tin of pinto beans, drained, one tin of black beans, drained and one tin of baked beans in tomato sauce. Add whatever beans you would like. Kidney beans work well too. When choosing tins of beans I look for the lowest in sodium and use those. You may also used dried beans. Even though I am attracted to the idea of dried beans my experience has left me fussing over them too much. Stir in the beans to combined and simmer a few minutes more.

Now it is time to add the tomatoes. I used two 796ml tins of low salt diced tomatoes. That's 28 fluid ounces. Purely for convenience sake. There is nothing wrong with using tin tomatoes. You could use half tin tomatoes and half fresh tomatoes or all fresh tomatoes. Stir until tomatoes are combined. Now it is time to add the chili powder and don't be shy here. It may seem like you are adding a lot but you need to season this dish well! I added... oh about 5-6 tablespoonfuls. I wasn't measuring I just added the chili powder until I felt it tasted and looked right.

After everything has been added to the pot. Let it simmer anywhere from a half hour to an hour. Letting the spices steep into the chicken, veggies and beans. Sometimes during this stage I add a few squares of 80% dark chocolate. It adds a bit of richness and works well with the spiciness of the chili. Your place should smell fantastic by this point. Your pot brimming with hearty goodness.

I serve my chili best with a piece of rustic cornbread. You may also add a dollop of sour cream and a tablespoon of grated cheddar cheese on top. - jw