Dried Peach Bread

INGREDIENTS

2    cups boiling water

8    dried peach halves (about 1+ cups)

1 ¾  cups all-purpose flour

1    teaspoon baking soda

½   teaspoon baking powder

½   teaspoon salt

6    tablespoons butter, softened

¾   cup dark brown sugar

2    large eggs

½   teaspoon vanilla

½   cup sour cream

¼   cup maple syrup

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch by 5 inch loaf pan and flour the pan . Add the dried peaches to the boiling water and boil for 10 to 12 minutes until the peaches are soft and tender. Remove from the heat, drain, saving ½ cup of the cooking liquid, and cool. Once cool, chop into pieces and add to a food processor along with the ¼ cup of cooking liquid. Process to a coarse puree and set aside.

In a large bowl, combine the flour, baking soda, baking powder and salt, mixing well with a whisk. In a separate large bowl, combine the butter and brown sugar with a pastry cutter or electric mixer until well mixed. Add the eggs one at a time, beating them in and add the vanilla.

In another bowl, whisk together the sour cream and maple syrup. Stirring constantly, fold the flour mixture and sour cream mixture to the butter mixture, starting and ending with the flour. Add the peach puree and combine thoroughly.

Pour the batter into the prepared loaf pan and bake for 30 to 40 minutes or until an inserted toothpick comes out with moist crumbs. Cool for 10 minutes in the loaf pan on a wire rack and for 10 more minutes out of the pan on a wire rack.

Adapted from a recipe in Cooking Light  magazine

Chicken Tomato Skillet

INGREDIENTS

1    tablespoon olive oil

1    pound skinless, boneless chicken thighs,

cut into bite-sized pieces

1    can (15 ounces) diced tomatoes

1    cup chopped white onion

3    cloves garlic, minced

2    teaspoons ground dried rosemary*

2    teaspoons tarragon*

2    tablespoons all-purpose flour

1    cup Arborio rice

2    cups boiling water

3    cups baby spinach, chopped small

2    tablespoons lemon juice

¼   teaspoon salt

METHOD

Heat the olive oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until the chicken begins to brown, about 4 minutes. Add the tomatoes, onion, garlic and rosemary. Cook, stirring occasionally, until the onion is tender and the chicken is thoroughly cooked, about 8 to 10 minutes. Sprinkle the flour into the sauce, stirring, and continue to cook until the sauce thickens, about 3 to 4 minutes.

In a separate sauce pan, add the rice to the boiling water and cook until the rice absorbs all the water, about 8 minutes. Add the spinach and lemon juice with ¼ teaspoon of salt. Toss to coat and wilt the spinach. To serve, divide the rice and spinach onto four individual plates and top with even amounts of the chicken mixture.

NOTE: Place the rosemary and tarragon into a coffee grinder and pulverize them before adding to the chicken mixture.

Adapted from a recipe in Cooking Light  magazine

Southwestern Lasagne

INGREDIENTS

½   pound ground beef

½   cup Mexican spicy salsa

2    tablespoons olive oil

½   medium white onion, chopped

4    cloves garlic, minced

1    poblano pepper, seeded, chopped small

1-2    jalapeno peppers, seeded, chopped small (optional*)

1    can (15 ounces) diced tomatoes

2    tablespoons lime juice

2    tablespoons dried cilantro

2    tablespoons ground cumin

12   8 inch corn tortillas

1    can (15 ounces) black beans, drained, rinsed

2    cups corn kernels

8    slices pepper jack cheese

4    slices sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of a 8 by 8 inch baking dish. In a large skillet over medium-high heat, add the ground beef. Stir and mix the ground beef with a fork until it is completely separated and browned and add the salsa, thoroughly mixing. Cook for 2 to 3 minutes and remove from the skillet to a bowl, rinsing out the skillet.

Place the onions and garlic into a food processor and pulse until chopped fine. Dry the skillet and place it back on the heat. Add the olive oil,  the onions and garlic. Cook this until the onion is softened, about 3 to 4 minutes, stirring occasionally. Put the peppers into the same food processor and pulse these until finely chopped. Add to the skillet and continue to cook until they are softened, about 4 to 5 minutes. Add the diced tomatoes, lime juice, cilantro and cumin, stirring to thoroughly combine. Bring to a boil, lower the heat to a simmer and cook for 10 to 15 minutes until the pepper pieces are tender.  Remove from the heat.

Cut 6 of the tortillas in half. Spread ¼ cup of the sauce into the prepared baking dish. Place four of the cut tortillas - cut sides out - in the baking dish. Place a full tortilla on top of these. Spread ¼ of the sauce, add 1/3 of the corn, the beans and the hamburger mix. Cover with pepper jack cheese slices. Make 2 more layers the same covering the top with cheddar cheese and the remaining sauce. Place into the oven and bake for 25 minutes.

*NOTES: The jalapeno peppers get their heat from the white inner parts that hold the seeds. To lower the heat, remove some or all of this from the jalapenos or only use one pepper. The poblano is not a heat problem.

Adapted from a recipe in All Recipes magazine

Chicken and Sun Dried Tomatoes

INGREDIENTS

2    tablespoons olive oil

½   medium white onion, chopped

4    cloves garlic, minced

1    pound chicken breast cut to ½ cubes

½   cup low sodium chicken broth

2    jars (7 ounces) artichoke hearts

1    jar (7 ounce) sun dried tomatoes, drained, quartered

¾   cup pitted Kalamata olives, halved

1    teaspoon dried oregano

1    teaspoon dried basil

8   ounces dry angel hair pasta

2    ounces grated Parmesan cheese ( ¼  cup)

METHOD

Heat the olive oil n a large skillet over medium heat and add the onion. Cook the onions until softened, about 3 to 4 minutes, stirring, and add the garlic. Cook for 1 minute and add the chicken. Cook the chicken until lightly browned all over and add the broth, artichoke hearts, sun dried tomatoes, olives and oregano and basil.

Bring to a boil, reduce to a simmer and cook, covered, for about 7 to 8 minutes to thoroughly cook the chicken.

Meanwhile, cook the pasta to package directions until al dente , about 4 to 5 minutes. Transfer the drained pasta to a serving dish and add the chicken and sauce. Sprinkle with the cheese and serve.

Adapted from a recipe in All Recipes magazine

Basic Biscuits

INGREDIENTS

2    cups flour plus additional for rolling

1    tablespoon baking powder

½   teaspoon salt

½   cup shortening

¼   cup milk

METHOD

Preheat the oven to 450 F. 

Stir together the flour, baking powder and salt.  Cut in the shortning with a fork or pastry blender until the mixture resembles coarse crumbs. Add the milk and mix in with a fork until the dough is soft and moist and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and toss with flour until it is no longer sticky. With a floured rolling pin or your hands, roll the dough out into an 8 inch round, about ½ inch thick. Using a floured biscuit cutter*, cut into rounds and place onto an ungreased baking sheet, spacing 2 inches apart. Gather and re-roll the leftover dough and cut more rounds until done.

Bake until golden brown, about 10 minutes.

NOTES: I did not have a biscuit cutter and so used a drinking glass or glass bottle. The next time I make these, they may be larger, flatter or square and may contain different herbs, grated cheese or cinnamon and sugar.

Adapted from a recipe in All Recipes magazine

Moroccan Lamb Soup

This recipe is a modified version of a Moroccan Harira, a dish with lamb, chickpeas and lentils.

INGREDIENTS

2    tablespoons butter

½   pound lamb, cut into ½ inch cubes

½   cup chopped celery with leaves

1    medium white onion, chopped

2    teaspoons turmeric

2    teaspoons white pepper

1    teaspoon cinnamon

1    teaspoon powdered ginger

1    tablespoon each dried parsley and cilantro

1    can (15 ounces) diced tomatoes

½   cup dry lentils

2    cups water or broth

1    can (15 ounces) chickpeas, rinsed, drained

METHOD

In a large soup or sauce pan, add the butter, lamb, celery, onion, spices and parsley/cilantro. Stir and cook over low heat for about 5 minutes. Separate the tomato pieces from the juice, reserving the juice. Add the tomato pieces to the soup pot. Stir and cook for 5 to 6 minutes.

Add the tomato juice, the lentils and water to the pot. Bring it to a boil, partially cover, reduce the heat to low and cook for 20 minutes. Add the chickpeas and cook on low for 8 minutes. Season to taste and serve.

Broccoli Potato and Leek Soup

INGREDIENTS

½   stick of butter, divided

3    small leeks, white and pale green parts (1 cup sliced)

2    pounds Yukon Gold or white potatoes

1    small bunch broccoli

2    cups low sodium broth

3    cups or water or dry white table wine

1    cup low fat milk (2%)

½   cup low fat yogurt

2    strips bacon

1    piece French bread, crusts removed.

METHOD

Heat a large sauce pan over medium heat and add ½ stick of butter. Clean the leeks and slice thinly. Peel and thinly slice the potatoes. Cut the broccoli into small florets and peel the stems. Add these three vegetables to the sauce pan, stir and cook for about 5 minutes.

Add the broth and water, bring to a boil, reduce heat to a simmer, cover and cook over medium heat for about 10 minutes or until the vegetables are all tender and soft. Working in batches if necessary, remove the soup to a food processor or blender and process to a smooth puree. Return to a clean sauce pan, stir in the milk and yogurt. Season the soup if necessary and keep warm.

In a medium skillet, add the bacon over medium heat and cook, turning once or twice, until crisp. Remove the bacon to paper towels to drain, retaining 1 tablespoon of the fat. Cut the French bread into ½ inch squares and add to a food processor. Process until it has been reduced to crumbs. Crumble the bacon and add to the bread crumbs. Add the bacon fat to the food processor and pulse until well mixed. Serve the soup with a bit of the bread crumbs and bacon sprinkled on top.

Adapted from a recipe in Food and Wine magazine

Chicken Moroccan

INGREDIENTS

3    tablespoons olive oil

4    cloves garlic, minced

1    teaspoon turmeric

2    teaspoons ground cumin

6    chicken thighs, skinless, boneless

1    tablespoon olive oil

1    large white onion, chopped (about 2 cups)

½   cup water, or as needed

1    preserved lemon, rinsed, seeded, chopped*

1    can (15 ounces) garbanzo beans, rinsed, drained

½   cup sliced, pitted green olives

2    jars (8 ounces each), marinated artichoke hearts, drained, halved

¼   cup freshly chopped parsley

METHOD

Combine the first 4 ingredients in a large, sealable plastic bag and massage to mix the ingredients. Add the chicken, seal the bag and marinate for 4 to 8 hours in the refrigerator. Separate the chicken from the marinade, reserving both.

Heat a large skillet over medium-high heat and add the marinade and 1 tablespoon of olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Remove the onions from the skillet and reserve, lower the heat to medium, and add the chicken pieces.

Cook the chicken until browned, about 5 minutes. Turn the chicken over and brown the reverse side, about 4 to 5 minutes. Add the beans and onions, and add enough water to submerge the chicken halfway. Cook the chicken, covered, for 10 minutes and add the preserved lemon. Continue cooking, covered, until a thermometer in the thickest part of the chicken reads 165 F, about another 5 to 6 minutes. Remove the chicken to a plate and cover to retain the heat.

Add the olives and artichoke hearts to the sauce and cook for 3 to 4 minutes. Spoon the sauce and vegetables onto individual serving dishes, add the chicken pieces, sprinkle with the chopped parsley and serve.

*NOTE: Preserved lemons have been soaked in brine for an extended period and are usually available from Mediterranean-style markets. They can also be made and stored at home.

Adapted from a recipe in All Recipes  magazine