By mlb, on December 27th, 2009%
Oh my god, where has December gone? I can’t believe it’s almost over and this is only my third post of the month. But seriously, it’s not all my fault. I had a weekend getaway (Leavenworth, WA, so fun!), I had jury duty (depressing case, don’t ask), and then it was Christmas. But now, finally, here is Peanut Brittle! I also had to wait and post this because I sent some to my mom and aunt for Christmas and I didn’t want to spoil the surprise.
This was seriously easy. I was afraid it was going to be tricky what with having to reach a certain temperature and not having the sugar crystalize and what not but it was no problem at all. Just pop it all in a . . . → Read More: The Awesomest Peanut Brittle in the World
By mlb, on December 7th, 2009%
This is a kind of recipe mash-up. A lamb tagine recipe (with the wonderful & amazing spice-paste-rub stuff) and a chicken tagine recipe with the tomatoes and broth and oven cooking. And wow, good call to mix the two recipes togetther! This was WONDERFUL — all caps wonderful. I wrote it down right after dinner so I would remember exactly what I did.
Let’s see, what else? I did not make this in an actual tagine (*hint* *hint*) but a big, heavy, ovenproof, wide skillet. That worked well. I also used some of a spice mix I got at Penzeys — Rogan Josh. It has ginger, paprika, cumin, garlic, etc…so if you don’t have that specific blend, you can just add a little of those spices or omit it, . . . → Read More: Chicken Tagine with Chickpeas & Golden Raisins
By mlb, on December 2nd, 2009%
This is a great recipe in which to use some of that turkey stock you just made. Or, of course, chicken stock works well too. Vegetable stock/broth probably too. This is not completely authentic, I’m sure. I’ve added tomatoes and tweaked the ingredients to my liking. Such as: I prefer this very garlicky and thick but you can adapt that to your needs. It can be stew-like or soup like. You can prepare it dressed like a reindeer. The choices are endless.
I also used a mix of spinach and wheat rigatoni, making it more like a healthy pasta dish with a chickpea sauce. That is just my way.
Instead of using a potato masher, you can also take about half the chickpeas out, use a blender on the remaining . . . → Read More: Pasta e Ceci. Well, Pretty Much…
