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 pot, melt, stir, darken in color, pour, roll and cut. Well, perhaps that is a bit of a simplification but not by much.
If you have a candy thermometer, it certainly wouldn’t hurt to be aware of the temperature while making the brittle. I did not use one and I was blissfully unaware of the actual temperature at all times. I am living on the edge of peanut . . . → Read More: The Awesomest Peanut Brittle in the World
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, it was only a 1/2 teaspoon. I was really just looking for an opportunity to use it. It smells so good. I wind up with so many little jars of spice blends from Penzey’s because they all smell so good!
Obscure ingredient alert: I actually had sundried tomato paste! If you don’t, I’m sure you could just use regular tomato paste. I’ve also included the recipe for the couscous I . . . → Read More: Chicken Tagine with Chickpeas & Golden Raisins
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 chickpeas/stock/veggies and then add the reserved whole chickpeas back into the pan when you add the pasta.
I halved the original recipe which fed four, so below, should feed two.
Okay, let’s do this!
Pasta e Ceci (Pasta with Chickpeas)
Adpated from the Splendid Table, who in turn, adapted it from Jamie Oliver — the original recipe is in Jamie’s Italy. It is, I checked!
1 small onion, peeled and finely chopped
2 cloves . . . → Read More: Pasta e Ceci. Well, Pretty Much…