Sharing several recipes I hope to try sooner than later. Roast chicken w/apples, apricots & cinnam.

M

marsha-tbay

Well-known member
Roast Chicken with Cinnamon, Apricots, and

Apples

3 roasting chickens, thoroughly cleaned and cut

into 8ths

Salt, pepper and cinnamon

Dried apricots, cut

Cooking apples,

sliced but not peeled

Spray bottom of roasting pan with Passover non

stick spray. Place cut up apricots and apples on bottom of pan. Rub chicken with

mixture of salt, pepper and cinnamon.

Place chicken on top of apricots and

apples. Cover TIGHTLY and slow cook at 300 degrees until done (approx. 1 1/2 - 2

hrs.) It is a good idea to check every 15 minutes and baste when necessary.

Remember, there are no specific measurements in this recipe. Use as many

apples and apricots that you wish.

If you find that the apples do not

provide enough liquid, you can add a bit of apple juice to pan.

Terry-gourmgard

 
Rich Date Pastry Squares

I don't bake with butter, flour and sugar any more, I may try to a raw version of this.


Rich Date Pastry Squares

1/2 cup dairy sour cream
1 3 oz pkg cream cheese, softened
1 8 oz pkg dates, pitted, chopped
1 teaspoon ground cinnamon
1/2 cup warm water (105 to 115F)
1 package active dry yeast
1 cup butter or margarine, softened
1/2 cup warm milk (105 to 115F)
2 eggs
1 tablespoon sugar
5 cups all-purpose flour
frosting

Frosting:
1 cup powdered sugar, sifted
1 tablespoon milk, 1 to 2 tablespoons
1/2 teaspoon vanilla extract

In small bowl, beat sour cream and cream cheese until smooth. Stir in dates
and cinnamon; reserve.
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough
remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free
place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide dough in
half, roll one half to fit greased 15- x 10-inch baking pan. Place dough in pan.
Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half
to 15- x 10- inches; place on filling.
Press edges to seal. With scissors, snip surface of dough through to
filling to allow steam to escape. Cover; let rise in warm, draft-free place
until doubled in size, about 1 hour.
Bake at 375 degrees for 30 to 35 minutes or until done. Cool cake in pan on
wire rack. Drizzle with Frosting. Cut into 24 squares.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and
1/2 teaspoon vanilla extract. Beat until smooth.
Yields 24 Squares

Karen-gourmdess

 
Chickpea Walnut Burgers

Chickpea Walnut Burgers

Level: Easy
Serves: 4 servings
1 (19-ounce) can chickpeas
2 garlic cloves
1/2 medium onion
1 tablespoon fresh rosemary leaves
1/4 cup chopped fresh flat-leafed parsley
1/2 cup fine fresh bread crumbs
3/4 cup walnuts, toasted and chopped
1 large egg
Salt and pepper
2 tablespoons olive oil
4 sesame buns
4 slices beefsteak tomato
4 slices red onion

In a colander rinse and drain chickpeas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chickpeas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper, to taste, until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
In a large cast iron skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.



Printed from FoodNetwork.com on 09/27/2008

© 2008 Scripps Networks, LLC. All Rights Reserved

origdivasveget

 
Tangerine Kale

Tangerine Kale

2 quarts kale, rinsed and chopped with coarser stems removed
1 tablespoon sesame seeds
pinch cayenne powder
juice of one tangerine

Toast sesame seeds in a skillet. When seeds start dancing around in the pan and/or begin to change color, add the chopped kale. Unless the kale has quite a bit of water still clinging to the leaves, ad a dash of water. Sprinkle the cayenne over the top and cover.

Cook at moderate heat for 5-7 minutes or until kale is wilted. Empty the contents of the skillet into a serving bowl and drizzle tangerine juice over the top.

cleo-gourmgard

 
Indian Fried Chickpeas

Indian Fried Chick Peas

1 1/2 cups dried chick peas
1 medium onion, diced
3 tablespoons peanut oil
1 tablespoon lemon juice
2 teaspoons dried parsley
2 teaspoons dried mint
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon ground cumin seed

Soak the chick peas overnight then boil, and simmer for 2 to 3
hours.

Mix the onions and spices together in a small bowl.

Using a non-stick pan, then fry in the oil until the onions are
brown (5 to 10 minutes).

Thoroughly mix the fried onion, cooked chick peas, lemon juice,
parsley, and mint in a medium size bowl.

On medium-high heat, fry everything until the chick peas start to soften (about 10 minutes).

Cover, and set the heat on very low for 15 to 20 minutes.

Serve hot or cold. Great for picnics!

Variations. Add one more diced onion. Use olive, sesame, or safflower oil instead of peanut.

rose-veggroup

 
Moroccan Spiced Goat Cheese

Moroccan Spiced Goat Cheese

1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 (4- to 6-ounce) log fresh goat cheese , crotin or pyramid
Crostini or crackers

Combine pepper, ginger, cumin, cinnamon, coriander, nutmeg, cardamom and cloves on a large plate. Roll goat cheese in mixed spices until completely covered.

Transfer to a serving plate with crackers or crostini.

Serves 4
Source: Whole Foods Market

Formatted by Chupa Babi: 09.28.08

Nutrition Per serving (about 1oz/30g-wt.): 80 calories (60 from fat), 6g total fat, 4g saturated fat, 15mg cholesterol, 105mg sodium, 2g total carbohydrate (1g dietary fiber, 0g sugar), 5g protein

"This fragrant spiced goat cheese is quick and simple to make. The combination of sweet and nutty spices, which includes cinnamon, cumin, cardamom and cloves, is delicious sprinkled on pork or chicken before grilling, too."

 
Moroccan Carrot and Date Salad

Moroccan Carrot and Date Salad

1/2 cup pitted dates, chopped
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed orange juice
1 pound carrots, peeled and grated
1 clove garlic, finely chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground sweet paprika
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons chopped mint
1 tablespoon chopped flat-leaf parsley

Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.

Drain dates, reserving juice mixture.

Combine dates with carrots in a mixing bowl. Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture.

Gradually drizzle olive oil into juice-spice mixture, whisking constantly.

Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley. Allow to sit an hour at room temperature before serving.

Serves 4
Source: Whole Foods Market
Formatted by Chupa Babi: 09.28.08

Nutrition Per serving (About 6oz/171g-wt.): 190 calories (70 from fat), 8g total fat, 1g saturated fat, 2g protein, 31g total carbohydrate (6g dietary fiber, 21g sugar), 0mg cholesterol, 380mg sodium

"The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before serving."

 
Marsha, I tried this over the weekend. I wasn't crazy about it on the goat cheese, but thought the

spice mix would be good in a roasted butternut squash soup that I make. In my test with the goat cheese, the powdery spice blend stuck a little too well. The directions say to roll the log in the spice blend and the result was quite thick. It had an odd mouthfeel and I couldn't quite get past that. The flavors of the spice blend with the goat didn't wow me either. But I thought of several other uses for the spice blend. smileys/smile.gif

 
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