Chicken & Vegetable Tagine
created by, Bruce Aidells



6 tbl Olive Oil
3 c Slivered Onions
6 large Cloves of Garlic, minced
1 tbl Sweet Hungarian Paprika1 tsp Coarse Kosher salt
1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Fennel Seeds
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
Freshly ground Black Pepper, to taste
2 c (drained) Diced Canned Tomatoes
1 c Water
3 tbl Lemon juice
8 Chicken legs with thighs,separated and skinned
1 large Eggplant, cut into l- inch cubes
2 tbl Chopped fresh flat-leaf parsley
Salt and Pepper, to taste
1/3c Slivered Blanched Almonds, for garnish



1. Heat 2 tbl of the oil in a large, wide pot over low heat. Cook the onions and garlic, covered, until softened, 10-15 minutes, stirring occasionally. Add all the spices and stir over low heat for 1 minute to mellow the flavors.

2. Add the tomatoes, water and lemon juice; bring this sauce to a boil for 2 minutes. Arrange chicken pieces in a single layer in the pot, spooning some sauce over them. Bring to a boil, reduce heat to medium-low, partially cover and simmer for 15 minutes. Turn chicken over and simmer until tender, about 20 minutes. Meanwhile, preheat oven to 400 degrees F.

3. Toss the eggplant with the remaining 4 tbls of oil. Spread on a baking sheet in a single layer and roast until soft and golden, about 25minutes, tossing once.

4. Stir the eggplant and 1 tbl parsley in with the chicken. Season with salt and pepper. Remove to a large, shallow serving bowl. Sprinkle with the almonds and remaining parsley.


Serves 8. Per serving; 460 calories, 14g carbohydrates, 43g protein, 26g fat, 140mg cholesterol

This message has been edited. Last edited by: createjoy,

Stirfry from Babs

Any selection of fresh vegetables:

Red, yellow or green peppers, snow peas, asparagus, brocolli celery, ....

Scallops, shrimp, chicken, beef

Garlic sauteed in Olive Oil

Ginger (tsp. fresh grated or few shakes of powdered; I prefer the fresh)

Oyster Sauce, Sesame Oil (few tsps.)

Soy sauce (1/4 cup or so)

Vegetable or Seafood Stock or White Wine

Hot sauce or chili paste for kick (Optional)


The veggies are just by eye, making sure I use different colors and textrues; lighter on the spicy sauces like Oyster, Sesame Oil and and heavier on the Soy, grated fresth ginger--all to taste. depending on the amount of veg. You can thicken the sauce with cornstarch and water if you have too much liquid at the end. I do not add any salt because the sauces are salty.

I saute the garlic in olive oil (few Tbs.) first on low heat. Turn up heat and add the vegetables to steam/saute along with the sauces and ginger. For more steaming liquid add a bit (a splash) of vegetable or seafood stock or white wine (I usually open one to sip while cooking anyway) until half cooked and then add the seafood. If using chicken or beef I would cook it most of the way before adding to the vegetables to avoid overcooking the veg.

Add a dash of hot sauce or chili paste if you want kick.

Simmer a short bit until flavors are blended. Try not to overcook the vegetables.

Serve with rice or pasta.

Can also be made with Hosin sauce and bean paste for a different taste.

Enjoy!

Chicken Crescent Rolls

1 whole chicken cooked and deboned (I usually bake it in a roasting pan to cook)

20 Pillsbury Crescent Rolls

2 - 4 cups Shredded Sharp Cheddar Cheese (depending on your taste)

2 Cans Cream of Chicken Soup

1/2 soup can of milk

Salt and pepper to taste

Place an even amount of chicken and cheese on each crescent roll and roll them up as best you can. Spray the bottom of a cookie sheet with Pam. Place each roll on the cookie sheet in 2 rows of 10. In a separate bowl, mix togther the cream of chicken soup, milk, salt/pepper and left over chicken and cheese. Pour over the crescent rolls in the cookie sheet and bake uncovered in 350 oven for about 40 minutes or until the rolls are golden and bubbly.

I figure 3 rolls per person and I serve this with brown sugar carrots and salad.

My family loves this recipe and I can make everything a couple days in advance.

Pam,
I think I'll try your recipe this weekend. It looks easy to make which I like.

Dee

Dee, it is very easy and if you want to cut down the amounts to make smaller portions you can do that, also. I guarantee everyone will love this.

I have used this when entertaining a large crowd.

You folks are making my mouth water

Lori

Pam,
There's no such thing as small portions in my kitchen. LOL

Dee

quote:

Originally posted by Pam:
Dee, it is very easy and if you want to cut down the amounts to make smaller portions you can do that, also. I guarantee everyone will love this.

I have used this when entertaining a large crowd.

m,

Can't wait to try your recipe---I love Indian food and Thai curry dishes so this sounds like a combo of both.

I have Masala Spice at home that I use for Chicken Masala--I wonder if I can use some of it in this dish--it is a combiantion of cumin, coriander, turmeric and cinnamon and other things.

I like the roasted Eggplant idea.

Yum..

Quick Chicken Vegetable Soup by Babs

When you're feeling under the weather, here is a quick comfort soup:

Vegetable or chicken stock (Two 32 oz. boxes)
Carrots
Asparagus
Pea Pods
Broccoli
Frozen Spinach
Onion

Any other veggies you would like.

Add cooked chicken.

Simmer until veggies are tender. Done.

I ate mine with some tortilla chips crushed into it. Serve with noodles or rice. Or just alone.

Soothing and yummy...

Enjoy!

Pam

No kidding I was going to submit that chicken receipe. That is a real good one and so easy to make. Fool proof.

Barb

Barb, that is funny! I don't even remember where I got the recipe from. I just know that I have been making it since the children were toddlers.

I those days I would cook the chicken by boiling it and use the fresh chicken stock to make cream of brocolli soup. YUM YUM!

quote:

Originally posted by Damifino:
Pam

No kidding I was going to submit that chicken receipe. That is a real good one and so easy to make. Fool proof.

Barb

Creamy Scallops & Shrimp

1 lb scallops
1 lb shrimp
4 Tblsp butter
1 8oz package cream cheese softened (herb & garlic is nice)
1 1/2 Tblsp lemon juice
1 Tblsp chopped green onion and garlic
salt and pepper
1/2 Cup (or so) chicken stock

-Saute scallops and shrimp in butter for 3-5 minutes, remove to a bowl.
-To the skillet add garlic, gr onion, cream cheese (and if you like feta cheese 1/2 cup is real yummy)lemon juice, salt and pepper. Add the stock to thin it out some. Cook for about 10 minutes.
-Return the shrimp and scallops, heat through. Serve over rice and noodles.

Have some parmesean cheese handy, thats nice on top.

Barb

Forgot to mention

I had LeeAnn's Sheppard Pie this last week. Had Tim fry up the hamburger while I was at work and he added God knows what to it. But I can just see him...door to the fridge is left open while he is back and forth to the stove, wondering what else he can add. It turned out really good. But I doubt if it will ever taste like that again. Pretty sure he added salsa.

Barb

Italian Skillet Chicken-Weight Watchers Recipe

2 teaspoons olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1 red pepper, diced
1 green pepper, diced

3/4 lb. skinless, boneless chicken breast, cut into strips
1 (14 1/2oz) can crushed tomatoes ( I prefer to use my homemade tomato sauce)
1-2 Tbs. chopped fresh basil
1/2 tsp. salt
1/4 tspn fresh ground pepper

Heat the oil in a large skillet over medium high heat. Add veggies and cook until softened*****



**** I usually put the carrots and celery in the microwave for about 5 minutes before adding them to the pan, otherwise, they end up way too crunchy


Add the chicken and cook, stirring occasionally for about 5 minutes or until the chicken is cooked through. Stir in the basil, tomatoes, salt and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended.

** I usually serve this over spaghetti, with a green salad on the side.

Lori

Just wanted you all to know that you are puffing up my recipe file

Lori