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Thursday, July 4, 2013

mijtest

mijtest

Moroccan Braised Chicken

Posted: 03 Jul 2013 11:37 AM PDT

This recipe has been submitted for play in ZWT9 – Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy! -- posted by Baby Kato

Cajun Spicy Barbecue Rub

Posted: 03 Jul 2013 11:42 AM PDT

This recipe has been submitted for play in ZWT9 - Cajun/Creole. Recipe from cookbook The Complete Illustrated Book of Herbs. This rub is wonderful on beef, chicken, lamb or pork. -- posted by Baby Kato

Chicken Cuban Style

Posted: 03 Jul 2013 03:18 PM PDT

Chicken cooked with black beans. Serve with hot, cooked rice. -- posted by Mikekey

Caribbean Ginger Pepper Sauce

Posted: 03 Jul 2013 04:45 PM PDT

Great on broiled swordfish or chicken breast. Adapted from Chile Pepper Magazine. -- posted by Mikekey

Moroccan Chicken and Whole Grain Couscous

Posted: 03 Jul 2013 05:33 PM PDT

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell pepper, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home. -- posted by ElizabethKnicely

Vegetarian Doro Wat (West African Stew/Curry)

Posted: 03 Jul 2013 05:43 PM PDT

One of the best-known of all African recipes, substituting tofu for chicken. -- posted by sofie-a-toast

25-Minute Tunisian Vegetable Couscous

Posted: 03 Jul 2013 07:25 PM PDT

A perfect summer meal. What I love about this recipe is the practicality; it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy! -- posted by ElizabethKnicely

Morrocan Preserved Lemons

Posted: 03 Jul 2013 08:35 PM PDT

Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. -- posted by Sharon123

Ham Salad Spread or Ham Salad Wraps

Posted: 04 Jul 2013 03:57 AM PDT

This ham salad sandwich is a snap to mix up in the food processor, or mince the ham by hand and mix the ingredients together for delicious sandwiches or filled rolls. and the, Ham Salad Wraps are a delicious make ahead sandwich recipe perfect for lunchboxes. You could use canned salmon, chicken, or tuna in place of the deviled ham. I added shredded carrots when I took the picture. -- posted by CHEF GRPA
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