2 tbsp olive oil
1 skin on trout fillet (4oz)
salt/pepper
3 cups escarole, torn to pieces
1/4 tsp orange zest
2 tbsp orange juice
4 green olives, pitted and chopped
In a large skillet, heat oil over medium high.
Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down and gook until golden brown and releases easily from skillet.
Flip and cook until opaque through. Move to plate.
Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.
1 pound baby bok choy, trimmed, leaves seperated
4 scallions, halved then cut into strips
6 oz shiitake mushrooms, stems trimmed, halved if large.
salt/pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (about 6 oz each)
2 tbsp olive oil
Preheat oven to 400f.
Divide bok choy among 4x 16in long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top with 1 lemon slice, 1 bass fillet, then another lemon slice and drizzle with 1/2 tbsp oil. Season with salt/pepper again.
Bring long sides of paper together and fold 3x to make a seem. Tuck ends to secure.
Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Serve immediately.
1/4 cup olive oil
1.5 cups grape tomatoes
2 tbsp capers, rinsed, drained, chopped
3 anchovy fillets, minced
1/3 cup kalamata olives (or other black)
2 garlic cloves
1.5 cups tomato puree (about 15oz)
salt/pepper
1 pound spaghetti
In a large skillet, heat oil over medium high. Add tomatoes, capers, anchovies, olives, and garlic. Cook until fragrant and softened. Add puree and season. Simmer.
Cook pasta. Reserve 1 cup water, drain rest. Add sauce, and replace enough water for sauce to be thin-ish.
Serve immediately.
1 package (about 3 tbsp) of taco seasoning or other seasoning
1 pound chicken tenders
2 tablespoons oil
1-2 cups salsa (preferably sweet/fruity kind)
1. Place Seasoning Mix in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in salsa. Reduce heat to low; cover and simmer 10 minutes.
Serve over rice.
2-4 pound chuck roast
1/4 c. rum
3/4 c. soy sauce
1 c. beef stock
2 T. Worstershire sauce
1/2 diced onion
2 gloves garlic
Poke the meat a bit. I think doing so might help the marinade get in. Then stick the meat in a plastic bag, dump the other ingredients in, and close the bag, trying to get as much air out as possible. Let sit for a few hours (I did 6 this particular time).
Remove the meat from bag, and save a few table spoons of the marinade.
Smoke the meat until the internal temp is 140 degrees (F). I did this with wood chips soaked in water, place in a disposable pan on the left burner of a gas grill with the meat placed on the right side (burner off). This took about 90 minutes.
At this point, you want to tightly wrap the meat in aluminum foil along with a bit more marinade. This will make sure the end result is moist.
Return the meat to a low heat (grill or oven) and leave until tender (probably well more than 2 hours).
Remove and let rest 15 minutes, then cut and serve.
http://www.astray.com/recipes/?show=Lamb%20%26%20pear%20tagine
Adapted for crock pot
2 large Onions, peeled & sliced
2.5 pounds lamb, leg or shoulder cut into 4cm cubes.
4 Pears, peeled cored & cut into 2cm chunks
1/2 cup Sultanas
1/2 cup Slivered almonds
1 tablespoon Olive oil
1 teaspoon Cumin
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1 teaspoon Black pepper
Water, to cover the meat
Salt, to tast
Using lamb cuts down the cooking time, but if you can find good hogget
(older than lamb, younger than mutton, commonly labelled “baking legs”
and sold cheaply) that will do very well.
1. In a large pan gently fry the onion in the olive oil until soft,
add the meat to the pan and cook until it changes color. Move from pan
to crock pot
2. add the spices. Add water to just cover the meat and salt to
taste. Cover and cook on low until the meat is tender, about 4-8
hours. (Displace the lid a little after a few hours if there appears to be
too much liquid.) 3 hours was too short. 7 hours was good. I’d
imagine a middle value would work.
3. Add the pears to the meat together with the sultanas & almonds at
least 30 minutes before service.
Serve with rice, or crusty bread.
2TB oil
2/3C onion (diced)
1/4C green pepper
1clove garlic
1C tomata sauce
2TB chili powder
1/2tsp oregeno
Saute veggies
stir in sauce + spice/herb
Fill tortillas, place in pan, cover with sauce, bake 15min at 300, then add cheese on top.
6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic until soft and translucent
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using, same for lemon).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads.
Boyd Recipes 