Link to ORIGINAL Easy Crock Pot Moroccan Chicken: http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530
My version of Easy Crock Pot Moroccan Chicken
Ingredients:
1-1/2 lbs Chicken Tenders
1 tablespoon flour or 2 tablespoons cornflour
1 large onion, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
½-1 inch fresh gingerroot, finely chopped
3 ounces (about 1 cup) dried apricots, halved
1 tablespoon tomato paste
1 (28 ounce) can whole peeled plum tomatoes
1 (15 ounce) canned chickpeas (garbanzo beans… rinse & drain)
1-2 tablespoons honey
½ pint (1 cup) chicken stock
1 pinch saffron or ½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon cayenne pepper (I left out b/c the kids don't like spicy food)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
OPTIONAL
1 cup baby carrots
Directions:
Prep Time: 30 mins
Total Time: 2 hrs (w/ chicken tenders)
1) Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2) Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well.
3) Add herbs, spices & finely chopped ginger with salt & pepper to taste.
4) Finally add whole plum tomatoes (smoosh tomatoes w/ your hand or use a potato masher to break them apart) & mix well.
5) Pour the above tomato,onion & spice mix into slow cooker or tagine.
6) Add chicken tenders & chickpeas & mix well.
7) Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
8) Give it a gentle but good stir to mix everything together well.
9) Crock Pot or Slow Cooker - Cook on high for about 1-1/2 hours if using chicken tenders (Please note that the cooking times depend on your crock pot…I’m using a Rival Crock Pot – stoneware slow cooker)
10) Serve with freshly chopped Coriander/Cilantro sprinkled on top & either with couscous, rice, fresh flat bread or pita bread.
Sunday, September 26, 2010
Tuesday, September 21, 2010
What to do with all these GREEN tomatoes...
This years rain fall and short Summer did a number on our tomato plants... here are a couple articles that I found and plan on trying... we only have about a month left for these babies to turn RED so I'm going to cut all the leaves off and see what happens... in the mean time... why not whip up some GREEN tomato enchilada sauce!!!
=====================
Green Tomato Enchilada Sauce
Published September 14, 2010
Makes about 3 cups
Try making extra of this sauce and freezing it in 3-cup portions.
Ingredients
•1 tablespoon vegetable oil
•1/2 medium onion, chopped
•2 cloves garlic, chopped
•1 7-ounce can whole green chiles, drained and chopped
•1 pound green tomatoes or tomatillos, chopped (about 2 1/2 cups)
•1 teaspoon ground cumin
•1/2 teaspoon dried oregano, preferably Mexican
•1/2 teaspoon kosher salt
•1 cup vegetable broth (or 1 vegetarian bouillon cube dissolved in 1 cup hot water)
•1/2 cup water
•1/2 cup fresh cilantro leaves
Instructions
Heat the oil in a large skillet set over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the green chiles, green tomatoes, cumin, oregano, salt, broth and water. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Pour the mixture into a blender or food processor, add the cilantro and purée until smooth.
--From Linda Faus, former FOODday test kitchen director
========================================
Green tomatoes: One more time around
Published: Friday, September 17, 2010, 12:44 PM Updated: Saturday, September 18, 2010, 7:46 AM
Kym Pokorny, The Oregonian
I've heard from several people who have ripe tomatoes, and I'm eaten up with envy. Let me tell you, though, they are in the minority. Two suggestions are worth repeating, one about ripening green tomatoes off the vine, one about a method to do early in the season to get them to ripen on the vine. As well, take a look at some recipes for green tomatoes published by FOODday last Thursday (Sept. 9) and in September 2008.
OFF THE VINE: Sharon Wiley writes, "I've never had a problem getting all my green tomatoes to ripen by using this method: All year long, I gather boxes that are large, but only a few inches deep. When its time to bring in the green tomatoes (before first frost), I place a layer of newspaper in each box, then a single layer of green tomatoes, another layer of newspaper and close the top of the box. I try to put a ripening tomato in each box to speed things along. I check the boxes daily for ripe or damaged tomatoes. I am heartless about picking out damaged tomatoes and all of the remaining tomatoes ripen over time."
ON THE VINE: Skip Heberden of Rock Springs Farm tried a method I've never heard of. I'm not sure about the science behind leafless tomatoes, but he's had good results, so I think it's worth a try. Skip, who sells produce and plants at Estacada Farmers Market writes, "I read your article in this weeks HGNW on tomatoes. I have some interesting information for you on that "sad" subject. I read an article late last year by Kacper M. Postawski on the internet titled the Leaf Less Tomato Plant (I couldn't find the article Skip Heberden read; looks like the website domain expired, but I did find a video.
Early this year, about April, I planted two early girl tomato plants in our greenhouse. I am on FaceBook and I pictured these two plants on my profile for my Estacada Farmers Market customers. If you were to go to my profile (you'll have to friend Skip), click on photo No. 7 dated July 1, and then click on photo No. 5 dated July 19. You may find the testing interesting. We have had juicy red tomatoes since mid-July.
"As I stated on facebook, these two plants were planted at the same time, same planting mix, watered the same, however the results were sure different. I am totally convinced the leafless tomato plant is the only way to go for our little operation."
-- Kym Pokorny
=====================
Green Tomato Enchilada Sauce
Published September 14, 2010
Makes about 3 cups
Try making extra of this sauce and freezing it in 3-cup portions.
Ingredients
•1 tablespoon vegetable oil
•1/2 medium onion, chopped
•2 cloves garlic, chopped
•1 7-ounce can whole green chiles, drained and chopped
•1 pound green tomatoes or tomatillos, chopped (about 2 1/2 cups)
•1 teaspoon ground cumin
•1/2 teaspoon dried oregano, preferably Mexican
•1/2 teaspoon kosher salt
•1 cup vegetable broth (or 1 vegetarian bouillon cube dissolved in 1 cup hot water)
•1/2 cup water
•1/2 cup fresh cilantro leaves
Instructions
Heat the oil in a large skillet set over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the green chiles, green tomatoes, cumin, oregano, salt, broth and water. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Pour the mixture into a blender or food processor, add the cilantro and purée until smooth.
--From Linda Faus, former FOODday test kitchen director
========================================
Green tomatoes: One more time around
Published: Friday, September 17, 2010, 12:44 PM Updated: Saturday, September 18, 2010, 7:46 AM
Kym Pokorny, The Oregonian
I've heard from several people who have ripe tomatoes, and I'm eaten up with envy. Let me tell you, though, they are in the minority. Two suggestions are worth repeating, one about ripening green tomatoes off the vine, one about a method to do early in the season to get them to ripen on the vine. As well, take a look at some recipes for green tomatoes published by FOODday last Thursday (Sept. 9) and in September 2008.
OFF THE VINE: Sharon Wiley writes, "I've never had a problem getting all my green tomatoes to ripen by using this method: All year long, I gather boxes that are large, but only a few inches deep. When its time to bring in the green tomatoes (before first frost), I place a layer of newspaper in each box, then a single layer of green tomatoes, another layer of newspaper and close the top of the box. I try to put a ripening tomato in each box to speed things along. I check the boxes daily for ripe or damaged tomatoes. I am heartless about picking out damaged tomatoes and all of the remaining tomatoes ripen over time."
ON THE VINE: Skip Heberden of Rock Springs Farm tried a method I've never heard of. I'm not sure about the science behind leafless tomatoes, but he's had good results, so I think it's worth a try. Skip, who sells produce and plants at Estacada Farmers Market writes, "I read your article in this weeks HGNW on tomatoes. I have some interesting information for you on that "sad" subject. I read an article late last year by Kacper M. Postawski on the internet titled the Leaf Less Tomato Plant (I couldn't find the article Skip Heberden read; looks like the website domain expired, but I did find a video.
Early this year, about April, I planted two early girl tomato plants in our greenhouse. I am on FaceBook and I pictured these two plants on my profile for my Estacada Farmers Market customers. If you were to go to my profile (you'll have to friend Skip), click on photo No. 7 dated July 1, and then click on photo No. 5 dated July 19. You may find the testing interesting. We have had juicy red tomatoes since mid-July.
"As I stated on facebook, these two plants were planted at the same time, same planting mix, watered the same, however the results were sure different. I am totally convinced the leafless tomato plant is the only way to go for our little operation."
-- Kym Pokorny
Monday, September 13, 2010
la de da... blah
So evidently I have a sever case of writers block... for awhile now I've been thinking up what my blog is going to be "about"... still workin' on it... I come up with great ideas all the time... then as soon as my pen hits paper (or fingers hit the keyboard) my mind goes blah!
One day I'll get the courage to step up on my little soap box and write about something insignificant maybe even interesting... maybe.
One day I'll get the courage to step up on my little soap box and write about something insignificant maybe even interesting... maybe.
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