Recipes

North African chicken stew

Open a 28-ounce can of whole toma­toes and use half for this stew, half for the harira.

The Boston Globe, USA Jan 9, 2013 G6 Molly Kravitz

KARO­LINE BOEHM GOOD­NICK FOR THE BOS­TON GLOBE Serves 4 with left­overs

• 12 large bone-in chicken thighs (4½ pounds), skin in­tact Salt and pep­per, to taste 2 ta­ble­spoons olive oil, or more if

nec­es­sary

• 2 onions, chopped
• 3 car­rots, chopped
• 2 cloves gar­lic,chopped
• 1 tea­spoon ground cumin
• 1 tea­spoon ground gin­ger
• 1 tea­spoon pa­prika
• 1 tea­spoon turmeric
• 2½ cups chicken stock
• ½ of a 28-ounce can whole toma­toes, crushed in a bowl
• Grated rind and juice of 1 or­ange
• ½ cup chopped fresh pars­ley

1. Set the oven at 350 de­grees.

2. Sprin­kle the chicken with salt and pep­per.

3. In a large flame­proof casse­role over medium-high heat, heat the olive oil. Brown the chicken for 5 min­utes on a side or un­til golden. Con­tinue brown­ing chicken, us­ing more oil if nec­es­sary, un­til it is all golden. Trans­fer to a plate.

4. Spoon off all but 1 ta­ble­spoon of oil from the pan. Add the

onions and car­rots and cook, stir­ring of­ten, for 8 min­utes. Add the gar­lic, cumin, gin­ger, pa­prika, and turmeric. Cook, stir­ring, for 1 minute. Add the stock, toma­toes, and or­ange rind and juice. Re­turn the chicken to the pan. Bring to a boil.

5. Cover and trans­fer to the oven. Cook for 30 min­utes or un­til the chicken is cooked through. Re­serve 4 chicken thighs for the soup. Trans­fer the re­main­ing chicken to a plat­ter. Sprin­kle with pars­ley. Serve over cous­cous or rice.

jerk sauce

• scotch bonnet chiles
• limes (peel and quarter)
• scallions
• garlic
• oj
• olive oil
• vinegar
• goya mojo criollo marinade
• course salt
• pepper
• rosemary
• allspice
• pickling spice
• cheap mustard
• thymme
• (other bulk up stuff if you want thicker sauce - apples, onions)

Roast peppers and garlic (unpeeled). Process all that shit

Marinate chicken a little

Pull chicken off the grill when almost done. Chop it into chunks right through the bones. Put chunks in aluminum foil and smother with jerk sauce. Put back on grill. Heat both sides

deserts

datenut bread

version1

I, too, was remembering enjoying VandeKamps Date Nut Bread and found a recipe that I tried; I was thrilled with how it tasted like the one I remember. Especially when I spread it with cream cheese! Yum!

3/4 cup boiling water

1 1/2 cup chopped dates (fresh)

1 T. butter

1/4 cup dark brown sugar

1/4 cup dark molasses

2 large eggs

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm Puree 1/3 of the mixture in a food processor or blender to make a paste, then stir it back into the date mixture. Add the brown sugar, molasses and eggs. Stir until everything is thoroughly combined.

In a separate large bowl, sift together the flour, baking powder, baking soda, and salt Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined. Pour the batter into a greased 9x5" loaf pan.

Bake for 50 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.

Found this on cdkitchen Recipe ID: 40454

MSG URL: http://www.recipelink.com/msgid/1429447

pear crisp

• heat oven to 375
• slice 6-8 pears, peal the sections where the skin is rough
• squeeze a lemon over them in a baking pan and mix in a mixture of 1 tblspoon of corn starch, ~1/3 cup of white sugar & 1/2 tsp cinnamon
• food process till crumbly 1/3 cup flour, 1tsp cinnamon and 1/2 cup of brown sugar + a little salt and about 3 tbsp butter
• add 1/2 cup of oats and some nuts and pulse the food processor again
• pour the mixture over the pears and bake for 40 min.