Tag Archives: Zucchini

Moroccan Chicken

Recipes posted a year ago:

The best part about having a slow cooker is that you can toss a bunch of ingredients into it in the morning, and when you get home you’ve got a tasty one-pot meal ready to eat.  This was exactly what I did this past Sunday, when I knew I’d be out running errands most of the day.

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Tamari-Ginger Chicken Thighs with Zucchini

In case you were wondering what was on the rest of the plate with yesterday’s strawberry rhubarb salsa…this was it!  This recipe is perfect for a potluck, because the sauce/marinade will make enough for at least 16 to 20 chicken thighs.  Or you can simply use all of the parts of about two or three whole chickens (cut up) to give a little more variety.  Either way, it’s a winner.  And at the tail end, I added some halved (lengthwise) zucchini brushed with leftover sauce to the grill for the last ten minutes to take care of my side dish at the same time.

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Cream of Chicken Stew

I will warn you now: this recipe uses a little bit of dairy – heavy cream to be exact.  So, if you are avoiding dairy, you’ll want to substitute (coconut milk would certainly do nicely).  Outside of that, this is a simple and easy recipe that can be cooked up in about 45 minutes and makes for a great meal and great leftovers.

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Stir Fried Pork with Asparagus

This recipe was my first time using coconut aminos in place of tamari.  While I can’t say it is an exact replacement for soy-sauce, combining it with other ingredients in a marinade or stir-fry sauce is pretty tasty…and soy free too!  As for the recipe, it’s intended to be like most other stir-fry meals – grab what you’ve got and cook it hot and fast with some meat and sauce.  Leave the veggies tender-crisp and you can’t lose.

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Lemon Tajine

The company Karen works for had their Christmas party this past year at a Moroccan restaurant, which was an entirely new experience for the two of us.  Admittedly, there are more than a few ingredients and foods on the traditional Moroccan menu that are definitely not what we would normally eat.  However, for a first-time-ever-trying-this occasion, we let our hair down (figuratively, of course) and let our taste buds explore some very different flavors and textures than anything we have experienced in the past.  We left knowing that we would have to do some experimenting in our own kitchen to see what we could come up with for some primal variations on this North African cuisine.

Traditionally, a tajine is a slow-cooked stew named for the specially shaped pot it is cooked in.  Of course, we don’t have such a pot, but we took a little creative liberty and opted to use the name anyway – more in reference to the stew itself and the inspiration of ingredients within.  Hopefully you’ll find it as pleasantly different as we did.

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Chicken Curry Soup

The original version of this recipe came from our friend Colleen at the gym, although where she originally found the recipe, I’m not sure.  When I pulled it out of the folder to put on our menu recently, I couldn’t help but make some adjustments that would put our own spin on things.  The result is a mild green curry with lots of liquid and a ton of flavor.  And if you’ve got some leftover pre-cooked chicken in the fridge like we did, you can actually have this soup ready to eat in under 30 minutes.

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Tarragon Chicken

Tarragon is an herb you may not cook too much with, but French cooks use it a lot.  It is similar to anise.  You can learn more about it here. It’s a wonderful herb for this recipe as it gives a delicious flavor and smell.  This recipe is also nice because it is quick to prepare.

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