Chicken Tagine with a Twist!

Some days I have to work a very long 12 hours. A 12 hours in a busy O.R. that wipes me out. A 12 hours that isn't as easy to recover from as it used to be. These are the days that cooking is the very last thing I want to do at the end of the day. Eating a hot, home-made dinner however, is just what I do need. Dilemma.

Crock Pot to the rescue! I keep most of these ingredients stocked in my pantry and only had to pick up some chicken thighs as we have been really limiting chicken lately for various reasons (read more about this life changing decision in my post/rant here). Also, I have been trying to not eat meat for dinner since IMO it isn't good for your body to be digesting meat while you sleep. Meat takes several hours of hard work for your GI system to digest and disrupts sleep.

Chicken Tagine is a classic Moroccan dish made several in several yummy variations but usually with the spices ginger, cumin, coriander, cinnamon, paprika and turmeric.  Tajines are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. The best thing about Chicken Tagine is that you can throw in any combination of your favorite ingredients such as dried fruits, nuts, olives, veggies, preserved lemon, honey ect. and as long as you use the classic base of spices and tomatoes you've got yourself a Moroccan Delight!

I love my veggies and so I threw in some diced eggplant along with my olives, dried apricots and fresh cranberries. *On a side note, I don't think I will use fresh cranberries next time as they were pretty tart, or maybe I'll just use less to compliment the other flavors without over powering them.

A pretty Tagine pot is on the top of my wish list. I use a 'crock pot' for now ;)

Image from Emily Avila

The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving

Recently, European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.



PRINT THIS RECIPE

Ingredients


2 tablespoons olive oil

8 skinless, boneless chicken thighs, cut into 1-inch pieces

1 eggplant, cut into 1 inch cubes

2 large onions, thinly sliced

4 large carrots, thinly sliced

1/2 cup dried cranberries

3/4 cup chopped dried apricots

1/2 cup green olives, sliced

2 cups chicken broth

2 tablespoons tomato paste

2 tablespoons lemon juice

2 tablespoons all-purpose flour

2 teaspoons garlic salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

3/4 teaspoon ground black pepper

1 cup water

1 cup couscous



Directions:
* Searing the chicken before adding it to the crock pot is important to lock in flavour.

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, cranberries, and apricots over the chicken.

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

Cook on Low setting for 8 hours.

Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

PRINTER FRIENDLY VERSION

 
 
 
  I'm sending this over to Potluck Fridays at eKats Kitchen!
 

Read more ...

Roasted Summer Veggies with a Poached Egg, a 3 Olive Tapenade and Smoked Gouda with Bacon

Don't let the title fool you, this is a no brainer, super fast weeknight supper. 


I get asked quite often for ideas on simple, non-boring dinner solutions. Well, this is one of those meals. A new favorite in our home, this dinner can be easily modified to include your favorite veggies that you have on hand through out the seasons. If you've not tried a poached egg over veggies you're in for a treat. A simple olive and roasted pepper tapenade brings it all together with flare.

Can we talk about cheese for a minute?

Let me just say that if I had to live with just one food for the rest of my life it would be cheese.

O.K. maybe I'd need some fiber after a day or two but you get my drift. I also happen to be a cheese snob... and I'm o.k. with that. Growing up in the 80's I never knew cheese existed if it wasn't sliced and individually wrapped in plastic. Despite my limited exposure to real cheese in my childhood, I developed a unyielding fervor for good cheese,  I'm a cheese snob through and through. 

This smoked Gouda with bacon didn't stand a chance.  

Now, add a thin slice or two of  crispy bacon infused smoked Gouda with this dinner and sprinkle with a 3 minute olive tapenade.............


the end.

I don't like my veggies soggy or over oily (does anyone? Well maybe my in-laws who prefer their veggies boiled) I prefer them roasted or grilled which if you've never tried before, you must! It brings out an entirely new flavor. One of my top 5 favorite kitchen tools is my stone baking pan which you've probably heard me mention many times here on Simply Healthy Family.  It cooks veggies and treats evenly and crisply and requires very little to no oil. Healthy Bonus! I own both a Rada baking stone and a Le Creuset baking dish  both of which I adore. If you decide to purchase one, please do so through Simply Healthy Family's store and help support this blog. These are all items and foods that I own and love. 

You Will Need

2 zucchini squash, chopped
1 yellow summer squash, chopped
4 small red potatoes, chopped into bite size pieces
1 bunch asparagus OR pole beans, trimmed
1 teaspoon extra virgin olive oil
1 tablespoon Herbs de Provence (or 1/2 teaspoon each of marjoram, rosemary, thyme, tarragon and oregano)
salt and pepper to taste

6 whole, free range, Organic eggs
small shallow pot of gently boiling water (1 teaspoon vinegar optional, helps keep egg together)


For the Olive Tapenade

1/4 cup black olives
1/4 cup green olives
1/4 cup kalamata olives
{or use any combination you please}
1/2 cup (jarred) roasted red peppers
1 clove garlic
1/2 cup chopped or slivered almonds (or pine nuts or walnuts)
2-4 teaspoons olive oil (if you use red peppers in olive oil, you will need less additional oil)
NO salt, olives contain enough!


Pre heat oven to 400F. Place all veggies in your stone baking pan sprinkle with salt, pepper and herbs, toss to coat.  Put in oven and cook for 20-25 minutes or until potatoes are tender.

Meanwhile, make olive tapenade. In a small handheld food processor place first nuts then remaining ingredients. Chop to desired consistency. Spoon into small serving bowl.

Now, start a shallow pan of water to a gentle boil (over medium-high heat). Carefully crack eggs (one or two at a time if necessary so they don't crowd the pan. Gently boil for exactly 3 minutes. Remove with a slotted spoon onto a plate or directly on top of veggies.


Serve with the tapenade and a small slice of your favorite cheese, although I highly recommend the smoked gouda with bacon as it compliments the egg in this dish.

Read more ...

Skinny Jeans Mediterranean Baked Lemon Chicken with Artichoke Hearts,Olives and Grape Tomatoes

Raise your hand if your sick and tired of chicken for dinner. Or is it just me? We hardly ever eat chicken anymore because of the humanitarian thing which correlates with the whole added hormones and who knows what else not good for you factor (yeah, I'm one of those sorts of weirdos). Sufficed to say, When I buy chicken it's the Organic, free range sort and I make sure I make a flavorful meal out of it like these Red Chile Shredded Chicken Tacos.





This Mediterranean inspired chicken dish is nowhere near boring with flavors of lemon, olives and herbs. Artichoke hearts pair beautifully with the lemony chicken and makes this simple dinner into a special weekday meal.

Make sure you either use frozen artichoke hearts or check the label on the jarred sort for the sodium levels. Usually the jarred variety are super high in sodium and since olives are used in this dish you want to steer clear of extra salt. 

Mediterranean Baked Lemon Chicken with Artichoke Hearts, Olives and Grape Tomatoes.

You Will Need
4 boneless, skinless chicken breasts {Organic, free range if possible}
1 large lemon, thinly sliced, seeds removed
2 cups frozen artichoke hearts (or 1 jar, low sodium)
2 cups grape tomatoes
1/2 cup green olives, halved
2 tablespoons olive oil
2 teaspoons Mediterranean spice rub {or equal parts: garlic powder, dried basil, Greek oregano, dried parsley, dried rosemary, dried dill weed, dried marjoram, ground thyme}
Garnish with fresh parsley, chopped



Drizzle olive oil over bottom of baking dish. Place chicken breasts in dish and coat each side. Sprinkle with cracked pepper and herbs. Top with thawed artichoke hearts, tomatoes, olives and cover with lemon slices.
Bake at 400F for 40-60 minutes until juices in chicken run clear (cooking time depends on the size of your chicken breasts. I suggest cutting large breasts in half to make them thinner or pounding them out a bit.)
Remove from oven, sprinkle with chopped fresh parsley and serve immediately with a garden salad or sautéed garlicky Swiss Chard.

Read more ...

Greek Summer Orzo Salad

Is it a Summer, Greek Orzo Salad or a Greek Summer Orzo Salad? It's all about your interpretation on the matter and how well your imagination is in working order. I like to think this is a  Greek Summer Salad because in my  imagination  spur of the moment whim to jump into my leer jet and fly to my summer home in Greece (have I mentioned that before?) this is what all the locals are eating on their white-washed balconies overlooking the pristine blue waters of the Mediterranean Sea. 




Ahhhhh, this is the perfect mix of flavors for tickling your taste buds without  over indulging yourself. I just love all of the wonderful flavors that are involved in Greek and Mediterranean foods:  Lemon, olives, oregano, feta, grapes, apricots, tomato, spinach, fish and olive oil. All on my Top 10 favorite ingredient list. Oh, that is 10! Exactly.

This pasta salad is pretty enough to take to a back yard barbecue or party.

feta cheese

It's no wonder that Mediterranean food is considered to be one of the healthiest out there. People who live in this region tend to eat a diet high in fat, but they also have a much lower incidence of cardiovascular disease and cancer than people in other parts of the world. Contrary to popular belief, eating certain types of fats with every meal is not only good for you but essential to a healthy, whole diet. For instance, the use of olive oil rather than other fats such as margarine or vegetable oil is good for your cardiovascular system and brain function. Olive oil is a monounsaturated fat that keeps your arteries healthy and your body lean and healthy.

photo and more info on healthy monounsaturated fats found here at Salut Wine

The whole Mediterranean diet, not just the olive oil is contributed to the healthy and happy lives of the people who live in this area. Typical Mediterranean foods are also very high in fiber and antioxidants from vegetables, legumes and nuts,  much higher than the typical Western diet and very low in saturated {bad} fat. Very little red meat is eaten in this region and milk consumption is limited as well, except for some cheese and yogurt.



I found this wonderful pasta salad at AJ's many years ago and set out to make it at home, for a fraction of the cost I might add. While orzo may look like a rice, it's actually a tiny pasta. It's simple to throw together and the tangy flavors of the dressing and feta are addicting. You'll find yourself craving this healthy salad and maybe even having a little late night snack so make sure to make enough for leftovers.

SERVES   6-8      TIME   20 minutes

Ingredients:

1, 16 oz package of Orzo

2 cups cherry or grape tomatoes cut in half length wise

1/2 cup red onion, diced

2 cups baby spinach leaves, chopped

1 cup Kalmata olives sliced in half lengthwise

1 cup feta, crumbled

1-2 tablespoons dried Greek Oregano

1/4 cup fresh parsley, chopped plus more for garnish

1/4 cup extra virgin olive oil

2-4 tablespoons white wine vinegar or juice from Kalmata olive jar

2 tablespoons fresh lemon juice

1/2 teaspoon salt

Putting it all together:

Cook pasta according to package directions. In a small bowl whisk together olive oil, lemon juice, oregano and salt. Set aside.

Drain Pasta and let cool. When cool, add tomatoes, olives, spinach, parsley and onion, toss to combine. Drizzle dressing over top and toss to coat. Add feta last so it doesn't completely break apart and toss gently to mix together. The dressing will wilt the spinach a little which is what you want.

Serve warm or cold.

This post is linked to

Mom's Crazy Cooking
Tasty Tuesday's

Read more ...

Moroccon Cous Cous with Orange Muscat Champagne Vinegar

 What to make for dinner when you don't feel like making dinner.

I decided that I wasn't going to talk about how amazingly delicious this cous cous was. I'm also not going to tell you how simple it is even though it looks all fancy and exotic and some what like an elaborate, artistic masterpiece. I'm also not going to even mention the fact that besides being sweet and tart and complex and lovely, it is light and healthy and nutritionally perfect. No meat necessary. Mum's the word.

Instead, I decided that I was going to talk about balloons. And motherhood. But mostly about balloons.

Every kid loves balloons right? Begs for them at the store. Plays with them at birthday parties and happily marches around the house with one tied to their wrist, squealing in delight.

Not. In. This. House. We have a balloon hater in this house. No, that does not even begin to describe the chaos, turmoil and complete madness that consumes our home when a balloon enters it.

Is there a certain word for severe balloon phobia? There must be, there's a phobia for everything. Does anyone know what the word for fear of balloons is?

My sweet little 4 year old, Nolan, is utterly and completely terrified of balloons for some reason. I thought he'd have gotten over it by now, hopefully he will someday I mean he's only 4... and 1/2. In the beginning I didn't think much of it, 'eh, he's just a little kid, he'll get over it. I mean how often do you run into balloons in every day life? Well let me tell you.

Birthday's, obviously. So a year has gone by since the last birthday party balloon fiasco I didn't think anything of getting some balloons for Jack's 6th birthday a few weeks ago. Bad idea. BAD. Good grief, you can not imagine the torture this poor 4 year old boy went through because of a couple of regular ol' balloons! I spent All morning trying to sympathize, coax, reassure and rationalize with an insanely out of control 4 year old that there was no reason to be afraid of a balloon.

Why is he afraid?

It starts at the store. He's afraid the string is going to come loose and it's going to blow away. You should see his poor little face, genuine fear I tell you. Then, in the car {good Lord, the car ride home!} he completely stiffens up and stresses and cries out in panic the entire time that they are going to blow out of the (closed) windows. Jack, his 6 year old brother who's birthday is causing all the ruckus, is of course perfectly intent on further torturing his little brother; what are brothers for? Jack holds onto his balloon string with one hand while tapping it with his other so that it bops Nolan in the back of the head (3rd row seating) just to aggravate the situation.

Then baby Mona happens to get her hands on Nolan's balloon and with her chubby baby hands begins squeezing the balloon which makes that squeaky balloon sound (which kind of irks me too) and that really sets off poor Nolie. I mean at this point I'm a little unnerved. I don't like seeing my baby this upset. I'm thinking o.k. we're in the drive way, things will get better. No. We get inside and the ceiling fan is on...............................

Have you ever seen a 4 year old have a nervous breakdown? Come completely unglued.  Not pretty. Of course I had to take away the balloons, right? There was no rationalizing with him at this point. This of course upset the birthday boy, Jack.  So,

Give Jack back his balloon.

Take away Jack's balloon after further torture treatment ensues in hallway.

Put both boys to bed to give it a rest (my sanity, not the boys).

Listen to Nolan cry for 20 minutes about how he needs his balloon.

Put the balloon back in Nolan's room and tell him to take a nap and the balloon will be just fine.

Listen to Nolan cry for another 45 minutes about how the balloon is going to pop.

Finally, I pop. I take the balloon out of the room and well, pop it. No more balloons in this house ever!

So today, we stop by Sonic for a treat and what does the car hop/waitress bring to our car window?

A stinking balloon!

Go back up to the beginning of this story and this is what I dealt with all stinking over again today.

I don't get it. He is scared to death of them but is equally upset if I let it fly away or pop it.

The morale of my story is:  Sometimes you just don't have the energy or give a crap to make dinner.

Unfortunately, I hate take-out and boxed meals even more than making dinner when I'm exhausted. So, I come up with a fuss-free, throw together dinner that is still healthy and delicios-O. Cuz that's how I roll. Makes mamma happy.

This is one of those meals. I promise.

So, super simple and you just won't believe how tasty.

Keep things like slivered or sliced almonds, currants or raisins, mixed dried fruit, kalmata or green olives, a variety of canned or dried beans, cous cous, quinoa and millet in your pantry and you will always, always have

the makings of a last minute, throw together dinner.



I would really appreciate it if you could take the time to vote for me to be

one of babble.com's Top 100 Mommy Bloggers of 2011

here

Adapt this recipe how you like it! Here's what I used this time.

Ingredients:

1 cup cous cous

1 cup chicken broth (or water, I like the vitamins in home-made chicken broth)

1/2 TBSP extra virgin olive oil

1-14 oz. can chick peas (garbanzo beans), drained and rinsed

1 cup grape tomatoes, sliced

1/2 cup slivered almonds, Raw

1 yellow bell pepper, chopped

1/2 cup dried apricots, chopped

1/4 cup currants

1/4 cup flat parsley , chopped

1 tsp. cinnamon

*1/2 tsp. Mediterranean seasoning

sea salt to taste

Kalmata olives

I found this Orange Muscat Champage vinegar at Trader Joe's. No perservatives, all natural. You could also use: 1/4 cup O.J. 1/4 cup Muscat grape juice (white grape juice), 1 tbsp. champagne vinegar, 1 tsp. sugar

* use garlic powder, onion flakes, rosemary, thyme, red pepper flakes etc. I'm loving Braggs Organic 21 seasoning and Sea Kelp delight seasoning.  

Throwing it all Together:

Bring broth to a boil. Add olive oil and cous cous, stir, remove from heat and cover. Let sit for at least 5 minutes while you get everything else in order.

In a large bowl throw all other ingredients together and toss to combine.

Add cous cous. Toss.

That's it! Bam! Dinner in 10 minutes.

Serve with grilled fish if your really hungry. Serve with a glass of wine if you deserve one. I know I do!

This post is linked to:

La Bella Vita's  Seasonal Saturday's
E Kat's Kitchen  Friday Potluck
Fun with Food Friday

Read more ...

Deviled Eggs 9 Ways, from North to South & East to West

I love deviled eggs but lets be honest, a person an only take so many mayo/mustard/vinegar stuffed eggs in the span of the few days following Easter. We usually end up throwing away half of the hard boiled eggs we had fun coloring and decorating for The Egg Hunt, such a waste! So instead of nixing a fun tradition, I took note of a post from Cooking Light and created 3 variations of deviled eggs using some of our favorite ingredients. The result? Eggstrodinary! {work with me, I don't get out much, my 7 year old thought it was funny}.

Three completely different flavors, one from the north seas and two from my beloved South West. I could live quite happily as a Pescatarian with the occasional fillet Mignon and smoked salmon is and always will be my favorite treat. Nova Scotia smoked salmon is not only for breakfast bagels smeared with cream cheese and topped with thinly sliced red onion then garnished with capers (now I'm craving one!) but turns plain deviled eggs into a special occasion worthy hors d' oeuvres.

  Pre-Easter brunch with mimosas anyone?

Guacamole is a staple side dish here in Phoenix and I for one can not get enough of it, despite my mild allergy to them. So why not throw some ripe avocado into the mix?  I used a 1:1 ratio of sour cream and plain, Greek yogurt. Then of course I added bacon, green onion and a squeeze of lime. To kick it up a notch I added a pinch of garlic powder, chili powder, cumin and cayenne. Damn good!

Last but not least, something spicy, tangy and sweet was in order. I like to give all of my taste buds equal opportunity to enjoy themselves. If you will. How about pickled jalapenos and sweet pickles? No Easter is complete with out sweet pickles right? Again, I used a mix of mayo and Greek yogurt to lighten up the calories and keep with the fresh, zinginess of Spring.

The possibilities are endless! Other ingredients and flavors I'm thinking would make 

spectacular deviled eggs are:

• Sirachi + mini Shrimp or Crab meat
• Diced ham + Sharp Cheddar + Dijon Mustard
• Corned Beef + Horseradish Mustard
• Asparagus + Pearl Onion + Whole Grain Brown Mustard
• Pickled Beets + Shaved Asparagus + Shaved Almonds 
• Prosciutto + Petite Peas

What duo or trio would you use for deviled eggs extraordinaire?

What are your families favorite traditional Easter foods to share?

Jalapeño eggs adapted from Cooking Light


TIME    30 MINUTES          YIELDS  36  DEVILED EGGS


Deviled Eggs with Avocado Cream, Bacon and Onions

6 Hard Boiled Eggs
1 tablespoon sour cream

1 tablespoon plain, Greek yogurt

1 teaspoon lime juice

handful of green olives with pimentos

3 tablespoons chopped green onion

2 tablespoons *soft bacon bits 

pinch of chili powder

pinch of cayenne powder

dash of garlic powder 

pinch of cumin 

Shell eggs and cut in half lengthwise.  In a small food processor combine cooked egg yolks, sour cream, yogurt, lime juice and spices. Pulse until smooth.

Add green onions, bacon bits and chopped green olives. Stir to combine. Using a small spoon, scoop filling back into eggs. 

These eggs are best served immediately or tightly wrapped in plastic wrap and chilled so they don't brown. The lime juice helps with this.

*Packaged soft bacon bits are found in the condiment aisle at most grocery stores. They are great for deviled eggs and potato salad and have a fraction of the fat as cooked bacon. Not to mention, cut down on prep time.

Smoked Salmon Deviled Eggs

6 Hard Boiled Eggs

1 tablespoon plain Greek yogurt

1 tablespoon real mayo

1-2 tablespoons chopped red onion

1 tablespoon capers

dash of freshly cracked black pepper 

1 tablespoon fresh dill weed, chopped

1 teaspoon dried tarragon

4 oz. Smoked Nova Scotia Salmon, chopped

Shell eggs and cut in half lengthwise.  In a small food processor combine cooked egg yolks, yogurt, mayo and onion. Pulse till smooth. Add dill, tarragon, capers, pepper and salmon pieces. Stir to combine. Scoop into eggs. Serve chilled

Jalapeño and Gherkins Deviled Eggs

6 Hard Boiled Eggs

1 tablespoon plain, Greek yogurt

1 tablespoon mayo

3 Gherkin pickles (sweet pickles)

2 tablespoons chopped pickled jalapeños 

Shell eggs and cut in half lengthwise. In a small food processor combine cooked egg yolks, yogurt, mayo, pulse till smooth. Add chopped pickles and jalapeños. Stir to combine. Scoop filling back into eggs. 

Read more ...