Tag Archives: Recipes

Farfalle with Preserved Lemon and Sun-dried Tomatoes

I have a lot of preserved lemons now that they are ready to use. I thought that a nice pasta dish would taste great with those lemons and this is what I came up with. It came out pretty well and all the flavors tasted good together. The sun-dried tomatoes, lemons, olives, and capers were delicious. I was originally going to use diced tomatoes but when John suggested sun-dried tomatoes I had to try it. I didn’t add any cheese but I think this recipe would be great with a little feta or parmesan on top.

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Pork with Mole Negro Sauce

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Making a mole sauce is a bit time consuming and some ingredients are difficult to find. I knew it would be a fun challenge so I decided to give it a shot. The mole turned out well and I liked the nutty, spicy chocolate flavor of the sauce. The pork was excellent with those flavors. A lot of mole recipes are super complex and involved so I’ll try to make this one a little easier to follow.

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Reuben Sandwich

Since I have been craving some hot sandwiches, John recommended that we try Reubens. Then he told me that sauerkraut was involved and I got worried. The smell of sauerkraut is kind of intimidating. Then I tried it out of the jar and it wasn’t too good. John just spoons it out throws it on a hot dog and i’m just like ‘wow’.

I have also never tried pastrami before so this definitely was a whole group of new flavors. I like trying unfamiliar foods though so I decided to keep my mind open. The sauerkraut tasted a lot better after it had been drained and sauteed. It was actually really tasty on the sandwich since the dressing, rye, cheese, and meat were enhanced by its flavor. So, I will be using kraut again on reuben sandwiches for sure–but hot dogs? Noo way.

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Hot Fudge Sauce

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I am a big fan of baker’s unsweetened and semi-sweetened baking chocolate. They have great recipes written on the inside of their boxes and I think I have tried all of them at one point. My favorite of those recipes was the fondue sauce and this hot fudge is pretty similar to that recipe. The fudge is more syrupy and less rich (since there’s no heavy cream in it) than the fondue. The fudge thickens on the ice cream and can be easily reheated on the stove.

Hot Fudge Sauce
(Makes 2 1/2 Cups)
Printable Version

Ingredients:

  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, unsalted
  • 2/3 cup water
  • 1/3-1/2 cup sugar (or more to taste)
  • 7 tablespoons light corn syrup
  • Pinch of salt
  • 1 tablespoon vanilla extract or rum

Directions:

  1. Melt the chocolate and butter very slowly in the microwave, stirring frequently until combined.
  2. Heat the water to boiling in a saucepan.
  3. Stir the melted butter and chocolate mixture into the boiling water.
  4. Add the sugar, corn syrup and salt on low heat and mix until smooth.
  5. Turn the heat up and stir until mixture starts to boil. Turn the heat down so that it is just bubbling. Cook for nine minutes.
  6. Remove from heat and cool for 15 minutes. Stir in the vanilla or rum and serve.

Sweet Potato Wedges

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Sweet potato fries are such a great way to eat your beta-carotene!  I love the beautiful color of sweet potatoes and their flavor made these fries seem more like a dessert.  They were easy to prep and cook, but make sure to keep an eye on them because they do burn more easily than regular potatoes.  As with regular fries, I like to broil them the last few minutes of cooking to get that extra bit of crispiness on the outside.

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Barbeque Pulled Pork Sandwich

If you want a clean, tidy dinner this is probably not the recipe for you. Ending up with barbeque sauce all over was worth it though since this sandwich turned out very tasty. The sweet and tangy barbeque sauce was excellent with the pork. Slow cooking the meat allowed it to get very tender and easy to pull apart. The coleslaw was great with the sandwich, and after looking at some pictures I decided to put it right on the bun. I also baked some sweet potato fries that went very well with the flavors of the pulled pork.

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Coleslaw

Coleslaw is a common side dish for a lot of different American foods. The ingredients can vary a little bit but at its most basic is a mixture of green cabbage, mayonnaise, and sour cream. I used a squeeze of lemon, but you can also use a little white vinegar for acidity. There are other variations that use celery seed, mustard and red cabbage as well. I liked how it turned out and in the future I might try those other ingredients and compare. I am looking forward to having this with barbeque pulled pork sandwiches!

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Moroccan Chicken Tagine with Preserved Lemon and Olives

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I have been wanting to try a Moroccan dish for a while now. A tagine is a type of ceramic dish used to cook a lot of Moroccan food. The idea of cooking with olives, harissa and preserved lemons was very intriguing because I had never tried anything like it. It took a while to make this dish because I had to preserve my own lemons. This recipe takes some effort to prepare but it is worth your time. Although it does look like the kitchen sink in terms of spices they all worked so well together and created a really unique dish. I do not own a tagine so I used a saute pan instead and it turned out fine. I would salt sparingly because the olives and lemons are already pretty salty. I paired this recipe with some Moroccan Couscous and it was very good together!

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Moroccan Couscous

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I never really liked couscous as a kid. It always tasted really bland and just didn’t look as appetizing as rice or pasta. This couscous, however, tasted great and was super easy to make. It was spicy and sweet and made a good side for the Moroccan tagine I made today.

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Harissa (Moroccan Red Chili Paste)

Harissa is a chili paste used in a lot of North African foods. It is usually added to couscous, soups, and meat dishes. You can use any kind of chili depending on how spicy you would like the paste to be. I used Arbol chilis which are on the spicy side but you can use serrano, ancho, or guajillo chilies for a milder flavor. I don’t have a food processor so I ground up the garlic and chilies very finely in order to form a paste–and it still turned out pretty chunky. I am excited to try this out on the Moroccan tagine I will be making soon!

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