Friendly Food Snobs

chicken marbella

January 22, 2015 / supper / 0 comment

Taught to me by an old friend when I lived on the west coast, this chicken marbella is exotic and warming in the winter‎. The cumin, lemon and hint of cinnamon reminds me of what I ate during North African backpacking adventures years ago, although the origin of the recipe is Spanish. It can be made the day of, or evening before and is aromatic, sweet and salty all at the same time. Serve alongside rice, couscous or quinoa.

chicken marabella

Ingredients:
8 chicken thighs (or 2-3 pounds combo of breasts/drumsticks/thighs)
1/4 cup olive oil
1 red pepper chopped into large chunks
1 onion sliced
3 cloves garlic chopped
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon cinnamon
1 tablespoon brown sugar
salt and pepper
3 bay leaves
2 tablespoons capers with some juice
2 tablespoons balsamic vinegar
5 dried figs halved and stems pinched off
handful chopped flat-leaf parsley for garnish

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into baking dish. Can be made up to 12 hours in advance to marinate. Place chicken pieces all skin side up. Bake for one hour. Stir once. Hint: it’s a forgiving recipe, feel free to replace figs with prunes, or capers with green olives. This version is just my favourite. Enjoy!

chewy ginger cookies

December 10, 2014 / sweets / 2 Comments

Chewy ginger cookies are my favourite Christmas baking recipe. Inspired by the cookie at Starbucks, these are even better with the addition of real ginger to help with digestion and fight colds, and give that real ginger taste.

Although delicious as is, after making these a few times, I have been known to stir in chopped chunks of 70% dark chocolate – so amazing and special for the holidays. But the recipe is a classic and if you’re making it for the first time I would stick with it as listed below.

I also will use either fresh grated ginger, or chopped candied ginger depending on what I have, as the recipes notes below.

There’s something so cozy and warming about the ginger flavour when it’s cold outside. Recipe makes 24 regular cookies.

chewy ginger cookies

2 + 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon grated fresh ginger (or 2 tablespoons chopped candied ginger)
1 cup brown sugar
1 egg
3/4 cup unsalted butter at room temperature
1/4 cup molasses
1/4 cup granulated white sugar or raw sugar (for coating dough)

Toss the ginger in the freezer and preheat oven to 350 degrees. Chilling the ginger makes it easier to handle. Combine flour, dry spices, salt, baking soda and baking powder. Beat room temperature butter with egg, brown sugar and molasses. Reserve granulated white sugar for rolling the cookies before baking.

Using a box grater or zester, grate 1 teaspoon of frozen ginger and add to the wet ingredients. Combine wet and dry and let batter set in fridge for 10 minutes.

Scoop teaspoon size cookies and roll into balls. Dip balls in sugar. Place on cookie sheet and using the bottom of a glass or your finger, gently press each cookie down. Note, don’t crowd the pan as these cookies will spread during baking. Bake for only 10 minutes. Cookies will firm up as they cool.

Guests coming over? Batter can be wrapped in plastic and stored in freezer for a few months, or fridge for up to three days. Merry Christmas, friends!

refried bean and cheese quesadillas

December 10, 2014 / appetizer, supper / 0 comment

Who knew refried beans are so easy to make at home? Just grab a can of pinto beans and off you go. Packed with protein, I love these quesadillas for a weeknight meatless meal. Make more than you think. We fought over the last one. Serves two with leftovers.

refried bean and cheese quesadillas

Ingredients:
1 can pinto beans
1 clove garlic
1/4 cup water
salt and pepper
pinch cumin and chili powder
juice of half a lime
1/2 teaspoon brown sugar
4-6 corn or flour tortillas
1 cup grated monterey jack cheese
hot sauce, chopped cilantro, salsa, plain yogurt for garnish

Drain and rinse the beans. Chop the garlic and combine beans, spices and water in small pot. Simmer on low for 10 mins stirring often. Remove from the heat and mash. Stir in sugar and lime, and more salt and pepper if needed. Heat a cast iron skillet on medium heat. Assemble quesadillas by layering beans and then cheese on tortillas. Heat each side until warm and brown. Keep warm in a 200 degree oven until serving and slice into quarters with a pizza cutter. Great warm or cold for lunch the next day.

sweet potato smoothie

December 5, 2014 / breakfast / 0 comment

I heard stories about a sweet potato smoothie. Cautious, yet optimistic I decided to try it out for myself. With this recipe I was hooked. Think less sweet potato-y, and more creamy and delicious smoothie. Perfect for cold winter mornings when you want the benefits of a smoothie, but need a break from the green ones. Enjoy!

sweet potato smoothie

Ingredients:
1 large sweet potato (boiled or steamed and peeled)
1 banana
2 medjool dates
1 teaspoon cinnamon
pinch nutmeg
1 cup water
1/4 cup almond milk
1 scoop protein powder (I like sprouted brown rice)
I boil the sweet potato the night before and peel it cold in the morning. Combine all ingredients in blender. Makes two beautiful servings.

pomegranate molasses roasted Brussels sprouts

November 13, 2014 / supper / 0 comment

Savory, sweet and nutty – pomegranate molasses roasted Brussels sprouts can win over any Brussels sprout hater. Halving the sprouts means more edges get crispy and the pomegranate molasses adds a tangy sweetness and helps the sprouts caramelize.

Look for pomegranate molasses in any Middle Eastern food shop, Whole Foods or health food store. It lasts in your pantry forever and is great to add to salad dressings. Can’t find it? Just use honey, maple syrup or balsamic reduction. These sprouts pair well with lamb, beef tenderloin or pork for a holiday meal. If you have leftovers, they’re yummy tossed cold into salad the next day. Serves four.

pomegranate molasses roasted Brussels sprouts

Ingredients:
3 cups Brussels sprouts ends removed and halved
1/4 cup olive oil
2 tablespoons pomegranate molasses
salt and pepper to taste

Preheat oven to 375 degree. Line a baking sheet with parchment paper. Top with the sprouts and drizzle over the oil and pomegranate molasses. Salt and pepper to taste. Roast 15 minutes, then stir and flip the sprouts. Cook for another 5-10 minutes until crispy and tender.