Slow-Cooker Moroccan Chicken, Chickpea, and Apricot Tagine

One of my favorite restaurants back in Richmond served, among other incredible things, the most delicious Moroccan tagine. I'd always hoped to find a recipe that allowed me to replicate it at home. Or at least come close. And here it is. In the eloquent words of Wikepedia, tagines are "slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce". They are actually named after the pot in which they are traditionally cooked, which is this cute little triangular dish with a chimney. While you are welcome to go out and pick yourself up a tagine, it won't be necessary. This recipe uses the slow-cooker to achieve the same result- with little time or fuss.

While I find this recipe to be near perfect as is, it would be easily amenable to changes. Throw in a few extra vegetables such as cauliflower, sweet potatoes, or squash. (I would wait and add softer ones partway through cooking so they don't turn to mush.) Or try it with pork or lamb. And in case you're wondering, ras el hanout is simply a Moroccan spice blend. It can be found at some upscale groceries (try Whole Foods), online, or you can make it yourself (links below).

Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1 inch fresh ginger root, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. tomato paste
2 Tbsp. honey
4 tsp. ras el hanout (available here, or try this recipe)
1 tsp. turmeric (or a pinch of saffron)
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)
1 cup low-sodium chicken stock
2 cans diced tomatoes (I used fire-roasted crushed tomatoes)
2 cans chickpeas, drained and rinsed
6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)
3 lbs. boneless skinless chicken thighs
4 carrots, peeled and chopped
1 preserved lemon, cut into wedges (optional, I omitted)
salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving
cous cous or rice, for serving

DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Serves 8.

(Adapted from Food.com)

Apple Cream Cheese Bundt Cake

After a month and a half of meals devoid of milk, cheese, and anything creamy, I had to celebrate my return to dairy with something sensational. So I baked this cake. With chunks of apples and pecans, spicy cinnamon, allspice, and nutmeg, and a rich swirl of cream cheese hiding in the center. And a generous drizzle of praline frosting on top. It was wonderful. (And it feeds a crowd.)

Oh butter, how I missed you.

Clara still has reflux. Eliminating dairy from my diet didn't yield significant improvement in her symptoms. I wanted it to work, but at the same time I'm glad it didn't. (It wasn't particularly easy or convenient and once it was clear that she was still suffering, it became incredibly hard for me to adhere.) Medication has helped though. And so has, it seems, giving up chocolate. Supposedly caffeine, even in the smallest dose, can aggravate reflux. So bring on the cream and forget the cocoa- for now.

Apple Cream Cheese Bundt Cake

INGREDIENTS
Cream Cheese Filling:
8 oz. cream cheese
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract

Apple Cake Batter:
1 cup pecans, finely chopped
3 cups all-purpose flour
1 cup sugar
1 cup light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp. pure vanilla extract
3 cups apples, peeled and finely chopped (I used Fuji)

Praline Frosting:
1/2 cup light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. pure vanilla extract
1 cup powdered sugar

DIRECTIONS
1. To prepare the filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. To prepare the batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Serves 12.

(Adapted from Southern Living)

Shrimp Fajtas

I already had a shrimp fajita recipe in my archives. But it has been replaced. There was nothing wrong with it- it was an excellent recipe. But this one is even better. I've made it twice now in the last few weeks. I served it to my parents this weekend when they came to visit and they too thought it was fantastic. And it's easily adaptable (and just as tasty) if you're eating dairy-free: just forego the sour cream.

Shrimp Fajitas

INGREDIENTS
1 1/2 lbs. shrimp, peeled and deveined
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. dried oregano
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil + extra for sautéing
1 large white onion, sliced into thin wedges
2-3 bell peppers (I used yellow, red, and green), seeded and sliced into thin strips

for serving:
warmed flour tortillas
guacamole or avocado
salsa or pico de gallo
sour cream
cilantro, chopped
lime wedges

DIRECTIONS
1. In a small bowl combine the spices and brown sugar. Set aside 1 Tbsp. of the spice mixture for later. Add the shrimp, garlic, and olive oil and toss to coat.

2. Heat a drizzle of olive oil in a large saute pan over medium-high heat. Add the onion and cook until starting to soften and brown, about 4 minutes. Add the peppers and continue to saute for 3 minutes. Stir in the remaining spice mixture and continue to cook until the onions and peppers are tender, another couple minutes. Transfer to a bowl or plate. Return the skillet to medium-high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, about 3-4 minutes. Add the vegetables; toss to combine and reheat. Serve with warm flour tortillas and the other optional toppings.

Serves 4.

(Adapted from Fine Cooking)

Massaged Kale Salad

I usually don't get excited about kale. I know it's really good for you. But that's not incentive enough to eat something otherwise unappealing. It's part of the cabbage family and in its raw form, can be tough and bitter. But I saw this recipe on my friend Jenna's blog and I trust her taste. If she said a little massage can make kale delicious, then I was willing to try it! After a minute or two of literally massaging (as in with your hands) coarse salt and a drizzle of olive oil into the kale, it becomes soft and moist and almost sweet. There are all sorts of variations on this salad floating about. I went with her recommendation of red onion, apples, cranberries, sunflower seeds, and feta. Yes, I'm eating cheese again. (Hooray!) More on that later. Although this salad would still be wonderful- and completely dairy-free- without it.

Massaged Kale Salad

INGREDIENTS
1 large bunch kale
1/2 tsp. kosher salt (if you are using a smaller grained salt- such as table or sea salt- make sure to reduce the total amount accordingly)
drizzle olive oil
red onion, diced
dried cranberries
apple, diced
toasted sunflower seeds
2 Tbsp. red wine vinegar
1/2 tsp. sugar
1/4 cup extra virgin olive oil
feta, crumbled
freshly ground black pepper, to taste

DIRECTIONS
1. Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

2. Place the kale ribbons in a large mixing bowl. Add the salt and a drizzle of oil and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit.

3. Toss in the red onions, dried cranberries, apples, and sunflower seeds. In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle feta cheese over the top and serve. The salad can be refrigerated for up to a day before serving.

 Serves 4.

(Adapted from Mel's Kitchen Cafe via Lahatchita Eats)

Turkey Pinto Bean Chili

As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I'll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I'm not gonna lie- I'm terrified of what's coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.

This chili has been sitting in my "recipe box" all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish'll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)

Turkey Pinto Bean Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste

for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.

Serves 8.

(Adapted from Bon Appetit and Bon Appetit)

Mexican Pork Kebabs

My love affair with pork persists... bacon, pulled pork, pork roast, but particularly pork tenderloin. Usually I don't mess much with such a perfect cut of meat. I might give it a gentle spice or herb rub or let it bathe for a few hours in marinade. And then it usually goes into the oven to get roasted whole. So this recipe, that suggested I chop it up into bite-size pieces and thread it onto skewers, made me nervous. This was new territory. But as usual, the pork tenderloin did not disappoint. It was tender and juicy and bursting with flavor. I couldn't resist wrapping my pork morsels in a warm tortillas and devouring them taco-style with salsa and guacamole. I find that avocado goes well with just about everything. But especially in this case. The only way to mess this dish up would be to overcook the meat. Take it off the grill before it is fully cooked through. (It will continue cooking even further once removed from the heat.) Ideally, pork tenderloin should remain just slightly blush/pink in the center.

Mexican Pork Kebabs

INGREDIENTS
2 pork tenderloins (approx. 1- 1 1/4 lbs. each), trimmed, halved lengthwise, and cut into 1 1/2 inch thick rounds

for the marinade:
1 Tbsp. grated lime zest
2 Tbsp. freshly squeezed lime juice
1/2 cup yellow onion, diced
1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro, chopped
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbsp. canned chipotle in adobo, chopped
1 tsp. garlic, minced
1 tsp. kosher salt
1/4 cup canola oil

for the kebabs:
2 red bell peppers, seeded and chopped
1 red onion, chopped
or scallions, radishes, poblanos, etc.

for serving:
warmed flour or corn tortillas
sliced avocado or guacamole
fresh salsa or pico de gallo
chopped cilantro

DIRECTIONS
1. Combine all marinade ingredients in a blender or food processor and blend until smooth. Pour over the pork and marinate in the refrigerator 1-2 hours (I suspect you could go longer).

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread pork and vegetables onto skewers. (If you are using wooden skewers, remember to soak them in water first.)

3. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to brown and soften. Serve with tortillas, avocado, salsa, and cilantro (all optional).

Serves 4-6.

(Adapted from Fine Cooking)

Chocolate Coconut Bars

There aren't a lot of dessert options when you're eating dairy-free. Desserts that don't include any milk, butter, buttermilk, yogurt, cream, cream cheese, etc. are not only hard to come by, but usually not too enticing. I know dairy-free margarine and several other substitutes exist. (I've got some and I'll try them out eventually.) They just don't excite me. Thankfully, not all chocolate is made with milk (especially the dark varieties). And coconut oil makes an excellent replacement for butter in some recipes.

I just discovered coconut oil and I love it. And from what I hear/read- it happens to be good for you. I'll eat it for breakfast spread on a toasted english muffin. Yum. Anyway, its health benefits are probably negated by the copious amounts of sugar used in this recipe. But this is after all, dessert. Feel free to use butter instead. I'm sure (in fact, I know) that would be good. But the oil adds even more coconut flavor without sacrificing richness or texture in this recipe.

Chocolate Coconut Bars

INGREDIENTS
1 cup all-purpose flour
1/8 tsp. salt
1/2 cup unsalted butter, melted and at room temperature (I used 1/2 cup coconut oil)
1 cup light brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1 cup sweetened coconut flakes + extra for sprinkling on top
1 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Spray an 8-inch square baking pan with cooking spray.

2. Combine the flour and salt; whisk and set aside.

3. Stir together the melted butter (or coconut oil) and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.

5. Bake for about 20-25 minutes, or until set in the center but still soft. (Mine were almost overly done after 18 minutes- this may be due to my hot oven or replacing the butter with coconut oil.) Do not overbake the bars. Let cool slightly before cutting the bars into squares and serving.

Makes an 8x8 pan.

(Adapted from Brown Eyed Baker via Lahatchita Eats)

Sweet Potato, Bacon, and Baked Egg Hash

I miss this. This hobby/art form/outlet of cooking and writing and photography. I realize I've been absent lately. And I have all sorts of excuses. First Clara joined our family. Then we moved and we've been adjusting to our new life in the city. Husband has a new job. I have a new home and a new very old kitchen. And as soon as I thought I was getting my groove back, baby girl started having reflux issues which led to the conclusion that I should eliminate diary from my diet (I'm breastfeeding). And along with the cheese and yogurt and ice cream, I said goodbye to piles of recipes I wanted to try and lost my culinary motivation again.

Six weeks later and I'm still dairy-free (and craving a slice of pizza like crazy), but I have learned one thing: you can survive, even eat well, without milk and all its derivatives. Baking gets tricky and dining out is barely worth the hassle. But I did discover some wonderful foods I was previously missing out on- like rice milk (which I actually prefer to the real thing) and coconut oil (to be featured in my next post).

This recipe is naturally dairy free. (Although a handful of cheddar or smoked gouda baked in would be a fabulous addition.) It's also completely hearty and delicious. Sauteed in glimmering bacon grease, the sweet potato hash is topped with cracked eggs and baked until perfectly tender and crisp. Meant for breakfast, but great for dinner. And again reheated the next morning.

Sweet Potato, Bacon, and Baked Egg Hash

INGREDIENTS
6 slices bacon
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 large yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tsp. ground cumin
1/2 tsp. paprika (I used smoked paprika)
4 large eggs
salt and freshly ground black pepper, to taste
green onion, sliced
cilantro, chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large oven-proof skillet cook bacon over medium heat until crisp. Remove bacon and set aside on a paper towel to drain, reserving at least 1 Tbsp. of bacon grease in the pan. Crumble bacon once cooled.

3. Add the sweet potatoes to the reserved bacon grease and saute over medium-high heat until browned, about 12 minutes. Add onion and peppers and saute until softened, 6 to 8 minutes more. Stir in the cumin and paprika and crumbled bacon. Season to taste with salt and freshly ground black pepper.

4. Make 4 little wells in the sweet potato mixture and crack an egg into each well. Season the eggs with salt and freshly ground black pepper. Transfer the skillet to the preheated oven and bake until the sweet potatoes are tender and the eggs are set but the yolks are still soft, about 12 minutes. Garnish with green onion and cilantro and serve.

Serves 3-4.

(Adapted from Joy of Kosher)