Football season is here! Yes, I am excited. Go Eagles!
I will admit that I haven’t always been a football fan, but in the past two years I have developed a love for the game. It all started with Hard Knocks: Training Camp with the Cincinnati Bengals, then I learned a little more about the game and now I love it.
Pesto is one of my all time favorite sauces for pasta (I’ve made an avocado one before) and I knew it’s what I wanted to use last night when I got the request for chicken and linguine.
Since I got off of work at 9 p.m., at first I was going to just stop by Target and pick up one of the pre-made sauces that they sell (bad, I know). As I was sitting on the bus home, I was thinking of what I had in the kitchen, and that’s when I had the idea of making a pesto out of almonds and spinach.
What’s great about pesto sauces is that you can pretty much mix and match any ingredients you want while sticking to the basics: leafy green/ herb, nuts, olive oil, garlic, and cheese. Of course, you can get even more creative and started using roasted tomatoes etc.
And I’m very glad I decided to do that because I ended up creating a sauce that tasted amazing – seriously, I wouldn’t be sharing it with you otherwise.
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 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.
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?
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.
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 “Moroccan Almond Cookies”
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.
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 “Feta and spinach stuffed chicken”
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).
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.
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.
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 “Chicken skewers with quinoa, rainbow chard and fennel”