Someday last week, FP featured a recipe for Baileys & White Chocolate Truffles, and I couldn’t resist the temptation. I just had to make them for myself; well, and my man because he loves sweet things.
A look at the finished product.
For the most part, I did follow the original recipe since I have never made truffles before, but I did change a couple things. Continue reading
A trip to Morocco wouldn’t be complete without some chicken. I found this recipe over on Epicurious and since I was missing some of the listed ingredients, I adapted the recipe to make Moroccan-inspired chicken.
I chose to serve this with a side of couscous, but when I was at the store I wasn’t able to find the traditional type of couscous (which I ended up finding after I made this dish), so I decided to use Israeli couscous instead. This version of couscous can’t be confused with the type served in Morocco, as the grains of Israeli couscous are much larger and it is simmered in water or broth and not steamed.
Moroccan-inspired chicken with Israeli couscous.
The best thing to do with delicious recipes that you made a lot of is turning them into something entirely different. I find that you still capture the essence of the first dish, but create something entirely new in the process.
That’s exactly how it was with my zucchini and corn with cream experiment (yes, experiment since it was the first time I made it). There was a lot of it leftover, and so I thought what better to do with it than to puree it and make it into a meatball sauce served over spaghetti?
Meatballs in a zucchini and corn cream sauce.
I’ve noticed recently that I haven’t really made or featured any desserts much on here. And it’s funny because I used to bake a lot when I was younger (my favorite is a sweet potato cake that I make at Thanksgiving). So, I have decided it is time to try out and feature more desserts.
Ever since I picked up New Moroccan by Mourad Lahlou from the library, I’ve been wanting to make these cookies. I’ve never made cookies like these before.
The finished product. You’ll know they’re done when they crack.
Lahlou describes them as a chewier version of an amaretto cookie and indeed, they are quite dense with a subtle almond flavor (not at all as overwhelming as you would think). Continue reading
The other day, I came home and was trying to figure out how to make the dinner I had planned. On my four-day meal plan (I can only do serious cooking Thursday through Sunday because of my job), I had jotted down chicken and potatoes. But, I had yet to decide exactly how to make the chicken and potatoes.
Feta and spinach stuffed chicken with hash browns and broccoli.
In my fridge I also had spinach and feta (unfortunately no onions were in the kitchen) available. So, I decided that I would try something I had never made before and after some research, decided on feta and spinach stuffed chicken with a side of hash browns. For the chicken, I adapted from this recipe. Continue reading
Technically, we’re in Morocco this month for a new adventure, but the flavors of Mexico are still calling (maybe because they’re flavors I can relate to easily and am familiar with and also because I still have the cook book).
About two weeks ago, I actually sat down to plan four days of meals. This was the first time I ever did this and I have to say I love it; if not only because I didn’t have to answer the “What are we eatin’?” question for a few days in a row (now that is a wonderful feeling).
I do believe I added quinoa to this dish, but the zucchini and corn with cream is hiding it.
For the longest time, I have wanted to get an ice cream maker because I just love the idea of making my own ice cream.
So if you don’t have an ice cream maker, how do you make your own? I mean Breyers is great, but it’s just so much more fun to make your own (and probably cheaper too). It reminds me of the time I was at Girl Scout camp and we made ice cream, but it involved putting the ingredients into a can and rolling it around a lot.
The finished product. Yum!
Thanks to cook.can.read, I came across this recipe that doesn’t require an ice cream maker and has to be the simplest way to make ice cream I have come across so far. Of course, I had to give it a try and share the results with you. Continue reading
Originally, I set out to make June all about Morocco. As with the best laid plans that has not yet happened, and I’ve even had to renew the cookbook I got from the library.
But, today that changes as I share with you the first recipes from New Moroccan by Lahlou Mourad. What I love about this thick, heavy cookbook is that it’s not just about the recipes, but the author tells stories from his childhood in Morocco, how dishes are prepared traditionally, and how he has adapted them to modern times.
Skewered chicken served with sauteed rainbow chard and fennel, and quinoa.
I decided to start with recipes that seemed fairly easy. The chicken is perfect for summer because it’s great for the grill, but if you have to cook it in your kitchen (like me), the broiler works just as well. And the sauteed rainbow chard and fennel on top of quinoa makes for a deliciously healthy meal. This is actually the first time I’ve cooked any of the latter. Continue reading
As the month of May is coming to a close, one of the final Mexican dishes I wanted to make was tamales. Tamales are one of the staples of Mexican cooking and one of the dishes I immediately think of when I think of Mexican food.
They remind of a year my mom and I had Christmas dinner over a friend’s (who’s also named Nicole) house and tamales were served with a variety of fillings. They are made from a corn flour dough and filled with anything you wish: pork, chicken, beef, vegetables, then wrapped in corn husks or banana leaves and steamed until done. The most important part of making this dish is getting the right corn flour/ meal – yes there are different kinds for making different dishes. And it just so happened I bought the kind to make arepas and not tamales. For the life of me I couldn’t figure out how to fix it, so I decided to move on to plan B.
Earlier that same day, I decided to prepare empanada dough (which needs to chill in the fridge for at least and hour), so a dinner of tamales turned into a dinner of empanadas with a side of homemade tortilla chips and chunky guacamole.
When thinking of Mexican cocktails, you’ll most likely think of margaritas.
But, there are other options. And the Paloma is one of them.
The Paloma is made with tequila, lime juice, grapefruit soda (or fresh juice), and a pinch of salt. The grapefruit soda, Jarritos, that is used in this drink can be hard to find in the U.S. Alternatives are any lemon-lime soda (such as Fresca), or you can use fresh grapefruit juice and club soda instead.
To this day, I’m not a fan of grapefruit (although that doesn’t seem to apply to grapefruit-flavored candy) and so I decided to go the Fresca route. I also decided to add some cranberry juice for color and added flavor.
Red paloma cocktail