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Spanish Rice and Beans

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Ingredients: Cooking oil, for frying 1 onion 3 garlic cloves 1 1/2 tsp paprika 1 tsp salt 1 tsp chili powder 1 tsp oregano 1/2 tsp pepper 1/4 tsp cayenne pepper 2 cups long grain rice 1 can diced tomatoes 2 cans kidney beans 3 cups vegetable or chicken broth 1/3 cup sliced green olives Instructions: Dice 1 onion, mince 3 garlic cloves. Drain and rinse 2 cans kidney beans In a small bowl, make a spice mix by combining 1 1/2 tsp paprika, 1 tsp salt, 1 tsp chili powder, 1 tsp oregano, 1/2 tsp pepper, 1/4 tsp cayenne pepper Heat a little cooking oil in a large skillet (we use a wok), over med heat Add diced onion and cook until fragrant and semitranslucent, about 5 min Add minced garlic and spice mix, stirring and cooking until aromatic, about 2 min Add 2 cups long grain rice, stirring and cooking for 2 min  Add 1 can diced tomatoes, the drained and rinsed kidney beans, and 3 cups chicken or vegetable stock  Bring mixture to boil. Then reduce to med-low heat, cover and let simmer ...
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Cauliflower Crust Mini Pizzas

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  Cauliflower Crust Mini Pizzas Ingredients for crust: 1 large head cauliflower 2 cups grated mozzarella 1 egg Salt and pepper to preference Parchment paper Cheesecloth  Ingredients to add to pizza:   Pizza sauce Mozzarella, enough to cover the crust Toppings to preference. Might consider any combination of onion, mushrooms, banana peppers, bell peppers, olives, pepperoni, sausage, bacon etc. Special Equipment:  Food processor   Instructions: Grate 2 cups mozzarella. If any of your toppings are made from raw meat, ex bacon or sausage, prepare them now as well Break   1 cauliflower into pieces and add to food processor. Pulse until it looks like rice grains making sure to stop before it blends into a paste Preheat oven to 400 F, line a baking tray with parchment paper. Might need two trays Bring skillet to high heat. Add cauliflower rice and heat dry, stirring for 5-7 min Allow to cool, then drain cauliflower rice by squeezing them with a cheese cloth Combin...
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Clementine Cake

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Clementine Cake   Ingredients: 5 clementines 6 eggs 1 cup, 2 tbsp sugar 2 & 1/3rd    cup ground almonds 1 tsp baking powder Special Equipment:  Food processor. Can finely chop by hand, alternatively  Instructions: In a pot, cover 5 clementines with water and bring to a boil Let boil for 2 hours Once done, allow to cool, then cut in half and remove seeds In a food processor, finely chop the clementines, including skin, pith, and fruit Preheat oven to 375 F Grease and line 8-inch pan with parchment paper In a bowl, beat 6 eggs Add 1 cup, 2 tbsp sugar, 2 and 1/3rd cup ground almonds, and 1 tsp baking powder to the beaten eggs and mix Add chopped clementines and stir until integrated Pour mix into prepared pan and place in oven for 40 min  Cover the cake with foil and bake an additional 20 min Yield:  1 cake Source:   https://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe-2203644 Description: We finally had that Moroccan-th...
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Peanut Sauce for Asian Meatballs

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  Ingredients: 1/3 cup reduced sodium soy sauce 1/4 cup peanutbutter 3 tbsp honey 1 tbsp rice vinegar 1 garlic clove 1 tsp fresh ginger 1 tsp Sriracha 1 tsp sesame oil Instructions: Dice 1 clove garlic, grate 1 tsp ginger  In medium saucepan, add 2/3 cup water, 1/3 cup soy sauce, 1/4 cup peanutbutter, 3 tbsp honey, 1 tbsp rice wine vinegar, the diced garlic, minced ginger, and 1 tsp Sriracha Set to med-high, whisk continually until the sauce is boiling Continue whisking as it bubbles until all ingredients are smoothly combined, between 30 sec-1 min Stir in 1 tsp sesame oil and remove from heat Pair with Asian Chicken Meatballs Yield:  Enough for a batch of Asian Chicken Meatballs (a little over 20 of them) Tips: I mentioned it in the Asian Meatballs recipe, but while those could handle regular soy sauce, this needs reduced sodium. Ours wound up a little over-salted (I a-salted it. Ha). Description: I mentioned in the meatball recipe that they weren't very photogenic. It's...
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Asian Chicken Meatballs

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  Ingredients:  1 lb ground chicken, can substitute turkey 1/3 cup panko breadcrumbs 1 egg 2 green onions  2 tbsp fresh cilantro 2 tsp fresh ginger 2 cloves garlic  1 tbsp reduced-sodium soy sauce 2 tsp sesame oil 1 tsp sriracha 2 tbsp canola oil sesame seeds, optional for serving  Instructions: Preheat oven to 400 F and line a baking sheet with parchment paper  Chop 2 green onions and 2 tbsp fresh cilantro, grate 2 tsp fresh ginger, mince 2 cloves garlic In a large bowl, place 1 lb ground chicken, 1/3 cup panko, 1 egg,  the chopped green onions, chopped cilantro, grated ginger, minced garlic, 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp sriracha With a fork, mix together all ingredients until combined In heaping tablespoons, add meatballs to prepared baking sheet Brush meatballs with canola oil Bake 10 min Serve with peanut sauce (recipe coming soon), garnish with additional chopped cilantro and sesame seeds, if desired Yield:  Recipe says 18 to 20 ...
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Moroccan Spiced Chickpeas

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Ingredients: 1 med onion 4 med carrots 2 cloves garlic 1 tsp salt 1 tsp Aleppo pepper (we substituted 3/4 tsp paprika, 1/4 tsp cayenne) 1/2 tsp cumin 1/2 tsp coriander 1/4 tsp allspice 1/4 tsp cinnamon 2 cans chickpeas 1 preserved lemon 3 dried dates 2 cups baby kale 2 tbsp lemon juice Cooking oil, to heat    Instructions:   Dice 1 med onion, slice 4 med carrots into thin rounds, dice 2 cloves garlic, pit and chop 3 dried dates. Remove pulp from preserved lemon and rinse and dice the rind. Drain and rinse 2 cans chickpeas. Chop 2 cups baby kale  Heat a little bit of cooking oil in a saucepan over med-high heat  Add onion and cook until semitranslucent Add carrots, garlic, 1 tsp salt, 1 tsp Aleppo pepper, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp allspice, 1/4 tsp cinnamon Stir and cook for 1 min Add chickepeas, preserved lemon, and 3 cups water, bringing to a simmer Reduce heat to med-low and let simmer 5 min Stir in dates and cook 10 min more Add kale and cook ...
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Moroccan Preserved Lemons

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Ingredients: 1 cup lemon juice 3 tbsp salt, and a little more to sprinkle on lemon wedges 4 lemons 1 cinnamon stick 1 bay leaf 2 whole cloves 3 coriander seeds 3 black peppercorns Instructions: Place 1/2 cup lemon juice and 1 tbsp salt in a glass jar just large enough to hold the lemons Cut each lemon into 6 wedges while leaving them attached on one end Sprinkle salt into the opening of each wedge and close them back up into the shape of whole lemons Pack lemons into the jar, along with 1 cinnamon stick, 1 bay leaf, 2 cloves, 3 black peppercorns, 1/2 cup of lemon juice, and 2 tbsp salt  Close jar and store in fridge for at least a month before using To use lemons, rinse under water amd remove flesh before serving Yield:  4 lemons Source:  The Mediterranean Table Cookbook Tips: It was difficult for me to find the right size of container. I wound up not using a mason jar, like I would for pickles, and instead opted for this thing that snaps shut from the top. It's what the ...
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