Friday, October 24, 2014

702. Slow Cooker Chicken Lemon Piccata


I love chicken piccata, but with all the batch frying of the chicken, it's almost enough for me to consider making something else.
With my slow cooker, no more!
I literally pop everything in the cooker, forget about it, and by the time I want it, it's done.
I do add just a tad of cornflour at the end to thicken the sauce, and presto.


Ingredients:

450g chicken breast
2 cubes broth
1 1/2 cups water
2 lemons, juice and zest
1 tsp oregano
1/2 tsp basil
1/2 tsp pepper
1 head garlic cloves, unpeeled
2 Tbsp butter
1 tsp cornflour



Method:

Put all the ingredients except for the cornflour in the slow cooker.
Set on low for 4 to 6 hours.
Just before serving, dissolve the cornflour in a couple tablespoons of water and stir in the chicken.
Continue cooking for a few more minutes until sauce is thickened.
Serve alongside rice or pasta.


صحة و عافية

Wednesday, October 22, 2014

701. Chocolate Caramel Coffee Latte


Chocolate and coffee is mocha. What is chocolate, coffee, and caramel??
This hot triple-C drink feels almost like a hack!
Steaming milk melts and melds a symphony of chopped mars bar, nescafe coffee, and (optionally) caramel powder into a latte/hot chocolate. If you opt out of the caramel powder, the mars bar still has caramel, so you're still in the CCC club.
Feel free to adjust any and all the quantities to taste.


Ingredients: serves 2

1 (51g) mars bar
2 tsp nescafe
2 tsp caramel powder
1 3/4 cups milk


Method:

Heat the milk until just before boiling.
Meanwhile, in two cups, put in each cup half a chopped mars bar, a teaspoon of nescafe coffee, and a teaspoon of caramel powder.
Pour the milk equally in the two cups and stir until completely dissolved.


 صحة و عافية

Monday, October 20, 2014

700. Iraqi Chicken Fesenjun


One of the greatest misconceptions in food culture is that the inclusion of fruit in savory dishes is Persian. In fact, ancient recipes literally engraved in stone from Sammara, Iraq is all the proof needed that it is Iraqi. However, it is a natural misconception, seeing how Iraq and Iran are geographical neighbors one cannot but expect cultures to merge somewhat. Fesenjun ( الفسنجون) is the name for a meat (usually duck, but can also be any poultry, meat, or even fish) simmered in a pomegranate and walnut concoction that is so good, despite not being too pretty, I would not be surprised to see poems written in its honor.
Adapted from Tess Mallos Complete Middle Eastern and Tummylicious Treats.


Ingredients:

1.5 kg whole chicken, cut into 8 pieces
1 tsp salt
1/4 tsp pepper
2 tsp ghee
1 large onion, finely chopped
1 cup finely chopped walnuts
3/4 cup pomegranate molasses
3/4 cup water
3 Tbsp brown sugar
2 pieces cinnamon bark
1 Tbsp lemon juice


Method:

Season chicken with salt and pepper.
Sear the chicken on all side in the hot ghee in a pot until golden.
Remove chicken and set aside.
In the same pot, saute the chopped onion until transparent.
Add the walnut, water, pomegranate molasses, sugar, cinnamon, and lemon juice.
Bring to a boil and reduce heat to a simmer.
Return the chicken to the pot, spoon sauce over the chicken, cover the pot, and simmer on low heat for about 90 minutes.
Taste for seasoning, adjusting accordingly (if too sweet add a bit of lemon juice).
To serve, put chicken pieces over a bed of rice, spoon over the sauce, and garnish with fresh pomegranate and walnut pieces.

 
صحة و عافية

Sunday, October 19, 2014

699. Cheesy Baked Risotto


Sometimes, all one craves is a single, steaming, cheesy bowl of rice. Risotto, to be specific.
However, the idea of standing for at least half an hour straight over the stove top might just be enough to put one off from making this comfort food.
In comes baking the risotto! Stir the flavors in a pot, pout over the broth and bake until absorbed.
I have used this method previously in the baked mushroom risotto to great success.
You could use most melty cheese or cheese combinations. I went for mature cheddar, parmesan, and a touch of mozarella. Gruyere and emmental would also work magnificently, and if you're a cheese enthusiast, why not take the leap and go for camembert or blue cheese?


Ingredients:

2 cloves garlic
1/4 cup (50g) butter
1 cup short grain rice
3 cups stock
1/2 tsp salt
ground fresh pepper
1/2 cup Parmesan cheese, grated
2 cups cheddar, grated
1/2 cup mozarella, grated
1/3 cup cream


Method:

Preheat oven to 350F.
Saute the garlic in the melted butter until softened but not yet colored.
Add the rice, saute, then add one cup of the stock, the salt, and the pepper.
Stir until the stock has been absorbed.
Transfer the rice to an oven-safe dish, and flatten the surface.
Pour the remaining two cups of stock over the rice, and seal tightly with foil.
Bake for 15 to 20 minutes.
Remove from oven, uncover, and stir in the cheese mixture and cream.
Seal and bake again for 5 to 10 minutes.
To serve, you can sprinkle with some dried thyme and more parmesan.


 صحة و عافية

Saturday, October 18, 2014

698. Slow Cooker Beef Stroganoff


Beef stroganoff is a comforting Autumnal dish which originated from Russia, but has been taking over the world for several decades now, thereby changing and evolving as it goes.
Many recipes serve beef stroganoff with a pasta or egg noodle of sorts. Some, with rice.
I like mine with salty, crispy french fries; almost poutine-style.
The meat really needs to be melt-in-your-mouth; which is why a slow cooker is so ideal for this.


Ingredients:

900g beef stew meat
350g white mushrooms, cleaned and sliced
2 Tbsp minced fresh garlic
1 1/2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 cup fresh parsley
1/2 tsp dried thyme
6 Tbsp flour
1 bay leaf
120g cream cheese, at room temperature
250g strained yogurt or sour cream
Salt and freshly ground black pepper, to taste



Method:

Place beef, mushrooms, and garlic in crock pot.
In a medium bowl, mix together beef broth, Worcestershire sauce, mustard, garlic powder, onion powder, thyme, and flour. Whisk mixture until flour is dissolved.
Pour into crock pot, add bay leaf, and stir all ingredients until coated.
Place lid on crock pot and cook for 8 to 10 hours on low (or 4 to 5 hours on high).
About 20 minutes before serving time, add cream cheese to crock pot and replace lid.
After 10 minutes, stir warmed/softened cream cheese into sauce, pushing with the back of a spoon to break it up and incorporate it into sauce.
Stir the lebna or sour cream into sauce and fresh parsley at this point as well.
Replace lid and cook on low for a few more minutes until heated through.
Remove bay leaf from stroganoff, taste, and add salt and pepper as desired.
Serve over hot pasta or rice or french fries and garnish with additional minced parsley, if desired.


 صحة و عافية

Thursday, October 16, 2014

697. Chia-Coconut Pudding


This is an amazing and wholesome superfood dessert, with no animal product, no added sugar or sweeteners, and no "fillers" such as flour and the like.
The actual dessert is actually only two ingredient: chia seeds and coconut milk.
From there, you can add whatever you want. Once I cooked some plums and mashed them into a sauce, and that alone was the topping, and another time I added some banana slices as I had it for breakfast and it felt like the right thing to do. Either way, do not skip the fresh mint leaves as it gives the most amazing finishing touch. (PS. check out my skinny chocolate-chia pudding.)


Ingredients:

1x400ml can coconut milk
1/3 cup chia seeds
4 plums
fresh mint leaves


Method:

In a glass container, stir the coconut milk and the chia. Cover, refrigerate overnight.
Slice the plums into wedges, put in a saucepan with 1/3 cup water and simmer for 10-12 minutes until easily mashed with a wooden spoon against the side of the pan.
Discard the skins if you like by straining. Refrigerate a couple of hours or overnight.
To serve, spoon some chia pudding in the serving glass, top with some plum sauce and a sprig of mint.
Serve chilled.


 صحة و عافية