Monthly Archives: September 2021

Tagine Chicken with Olives and Preserved Lemons

I received a lovely gift from my sister-in-law when she came to visit a couple of weeks ago. Firstly let me say this is not my first tagine recipe that I have blogged about. However because of my sister-in-law this is the first one in an actual Tagine.

What a unique cooking vessel. Not unlike a cast iron pan that you must first season before using, the Tagine needs a little attention ahead of time as well. Both pieces need to be completely submerged in water for 6 hours up to 24 hours. Then you need to dry them off and let them sit for an hour, take 3 tablespoons of olive oil and rub into the base and inside of the lid. Then you place both pieces; separately in a cold oven and turn on to 350’F and let them bake for 2 hours.

I know quite the process, up side is you only have to do this process once as long as you use your tagine again within 6 months. The consensus from the fam is we want to explore more Moroccan food. The aroma and flavors are warm and inviting so flavorful.

I do have to admit my first go around with the this recipe could have gone a lot smoother had I read the recipe myself. We had all had a very stressful day/week and had the chicken marinating over night so we were making this dish with not a lot of time. My daughter read me the directions and I followed. It took way longer than it should have, it was still delicious but I was not thrilled; it just added even more stress to my day. So I will tell you here to brown your chicken and the onions in a frying pan before adding to the Tagine to finish the job. It will go much more smoothly for you.

You will need a diffuser so the clay pot is not on an open flame

Chicken Tagine with Olive and Preserved Lemons

dclarkabal
A warm your belly dish that fills your home with a wonderful aroma
Course dinner, Main Course
Cuisine Moroccan
Servings 4 servings

Equipment

  • Tagine
  • Frying pan

Ingredients
  

  • 5 cloves garlic finely chopped
  • ¼ teaspoon saffron threads pulverized or steeped in water as we did
  • ½ teaspoon ground Ginger
  • 1 teaspoon sweet paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • Kosher salt and black pepper
  • 4 chicken thighs or you can cut up a whole chicken and use all the pieces
  • 2 Tablespoons extra virgin olive oil
  • 3 medium onions sliced thin
  • 1 cinnamon stick we didn't do this, this time around
  • 8 green olives pitted and halved
  • 8 kalamata Olives pitted and halved, we didn't have on hand
  • 1 large preserved lemon quartered, pulp removed and thinly sliced
  • 1 cup chicken stock
  • ½ lemon juiced
  • 1 Tablespoon fresh parsley chopped for garnish

Instructions
 

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together plus a 1/2 teaspoon Kosher salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 hours to overnight
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. If using add the cinnamon stick
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock with the lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve
Keyword Chicken, olives, preserved lemon, Tagine

 

Biscuit bread pudding

We had a house full last weekend and what was super odd for me was I didn’t have anything planned.  I always have at the very least meals planned and always food on hand. This time around I was clueless. I have been working around 50 hours a week for over a month now and I am completely spent.

Everything came together and we had a wonderful visit but I did not like having some resemblance of a plan. I ended up making a lasagna with tomatoes and onions from my garden and I threw in a large zucchini I hadn’t done anything with yet. I made my usual strata for breakfast and I had a bag of buttermilk biscuits in the freezer and baked the whole package of 20. Needless to say I had a lot of biscuits leftover and very little strata.

I tried to think of what to do with the leftover biscuits. I ended up making a biscuit pudding and it was so good I have to share it with you. I have made banana bread pudding and even zucchini bread pudding but this was a first for me and it was a huge hit. It wasn’t too sweet thought if you wanted to you totally could make it a lot sweeter by adding toffee bits or butterscotch. I only added mini chocolate chips and would do it again.

Biscuit Bread Pudding

dclarkabal
a great way to use up day old biscuits
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 8 people

Ingredients
  

  • 6 biscuits cut into 1/2 inch pieces
  • 2 eggs lightly beaten
  • cup milk
  • ½ cup heavy cream
  • cup dark brown sugar packed
  • 1 teaspoon good vanilla extract
  • 1 teaspoon cinnamon
  • cup chocolate chips

toffee sauce

  • ½ cup dark brown sugar packed
  • ¼ cup heavy cream
  • ½ teaspoon good vanilla extract

Instructions
 

pudding

  • Place biscuits in a greased 8" baking dish.
  • In a medium bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla and cinnamon. Pour this mixture over the biscuits. Sprinkle with chocolate chips and any other chips if you choose, press down the biscuits to make sure they all get into the cream mixture.
  • Bake for 45 minutes in a 350° F pre-heated oven.

toffee sauce

  • In a small sauce pan, bring butter 1/2 cup browned sugar, 1/4 cup heavy cream, and 1/2 teaspoon vanilla to a simmer. Whisk for 3 to 5 minutes, or until thickened. Let cool slightly before drizzling on bread pudding
  • serve warm with a scoop of vanilla ice cream - recommended not necessary.
    reheat leftovers.

Soba noodle salad with roasted chicken


Current situation is I am in the den trying to write my blog, my sister-in-law is in the kitchen doing dishes, her husband is helping my husband with his snowmobile seat replacement. My brother-in-law and his GF just left to head home to the Cape which is why I am in the den trying to write. Oh and my daughter and her BF just woke up and came downstairs. To say it was a hectic kind of morning is an understatement. Oh and I forgot my son came down with his dog to run and play with my dog and they are both roaming around the kitchen.


This is kind of a typical day around here, and I am not complaining.


This simple salad recipe was fast to come together and really quite delicious; even the next day for lunch it was great. I am not sure if it would have made 2 days for lunch but I would love to make this again and so would the fam.

I am not sure who came up with the grocery stores roasting a bunch of chickens and selling them but I think they were brilliant. I buy them fairly often for our house and at least once a month for my in-laws who we are still grocery shopping for. We started shopping for them due to Covid but since they are in their 90’s I think it is more of a convenience for them plus I pretty much get carte-blanche for the most part of what to buy so I know they are eating pretty well.

Soba noodle salad with soy-lime dressing and roasted shredded chicken

dclarkabal
a light but filling and delicious salad for dinner or lunch or both
Servings 4 people

Ingredients
  

soy-lime dressing

  • 1 tablespoon freshly grated lime zest
  • ¼ cup fresh squeezed lime juice roughly 3 large limes
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha hot sauce
  • 1 clove garlic minced
  • 1 teaspoon packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon toasted sesame oil

salad

  • 8 ounces soba noodle
  • 2 cups roasted chicken shredded
  • ½ English cucumber we used ours from the garden, halved lengthwise, seeded and sliced into half moons
  • 1 cup edamame, shelled cooked according to the package instructions
  • ½ cup coarsely chopped cilantro leaves plus more for serving
  • 2 scallions thinly sliced on the bias
  • 1 tablespoon sesame seeds plus more for serving
  • ½ teaspoon kosher salt
  • freshly grated lime zest and wedges for serving

Instructions
 

Dressing

  • in a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic and the brown sugar. Whisking constantly, add the oil in a slow steady stream. The dressing, you can make the dressing ahead of time and it can be kept in the refrigerator in a airtight container for about a week.

Salad

  • cook the soba noodle according to the package directions. Drain and then rinse with cold water and set aside.
  • combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
  • divide the noodle salad into 4 bowls and sprinkle with sesame seeds, cilantro and lime zest and serve with lime wedges.

Tuna Poke Bowl

 

I can say without a doubt that just a few years ago I would not be talking about let alone making and eating raw fish. This is my first time making a poke bowl and it was SO good. I am looking forward to making it again. So are my husband and daughter; we all really enjoyed dinner the other night.

I fried up the wontons in a little oil after cutting them into triangles.  We chose mango, avocado, pickled ginger and I didn’t have scallions so I added chives. I think it could be even better with scallions.

Tuna Poke is a Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and a few other flavorings. We had ours over sushi rice with some yummy toppings. I will share with you how I made mine and you pick and choose how you make yours.

I hope you all enjoy the last weekend of summer – not technically just seems that way!

Tuna Poke Bowls

dclarkabal
a great introduction to raw fish, comes together quickly and has wonderful flavor
Prep Time 20 mins
Course dinner, Main Course

Ingredients
  

  • ¼ cup + 2 Tbs soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon sriracha or Sambal Oelek
  • 2 teaspoons ginger freshly grated or tubed
  • 3 scallions, white and green parts thinly sliced - or chives
  • 1 pound sushi-grade ahi tuna diced into ¼ or ½ inch pieces
  • 2 cups sushi rice cooked according to package instructions

toppings - optional choose which ones you like

  • sliced avocado
  • sliced cucumber
  • edamame
  • pickled ginger
  • diced mango
  • toasted sesame seeds
  • wonton crisps

Instructions
 

  • in a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, hot sauce, ginger and scallions. Add the tuna and toss. Let it sit in the fridge for a minimum of 15 minutes up to an hour.
  • to serve, scoop some rice into a medium bowl, top with the tuna poke and whichever toppings you chose. There will be a little extra sauce if you wish to drizzle over the top of everything.