Tagged: ‘cumin’

The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

Read More »

The Rice Cooker: SooFoo® Whole Grain Mix

Some times during editing a book, our favorite recipes get cut by the ol’ editor. We live with the decision for the betterment of the book, but often not happily. One such cut was the grain mixture SooFoo®, a grain mixture we adore.

Read More »

Oscar’s Chile Colorado Mole

Whenever you see the word mole, you will know there is a dash of chocolate in the sauce for depth of flavor.  Oscar Mariscal, the chef at the restaurant I worked at, likes to make this with a slab of…

Read More »

Creamy White Chicken Chili with Pumpkin Cornbread Muffins

Really this was dubbed the “The Best White Chili Ever” by my sister Meg, who loves anything and everything creamy. This is a mild chili and utilizes leftover cooked chicken or a store-bought rotisserie chicken. Its almost a no brainer, out of the cupboard meal.

Read More »

The Microwave: Middle Eastern Eggplant Dip

I have been served any number of eggplant dips, the most famous being Baba Ghanoush. Eggplant is in the same family as the potato and tomato, and is native to India, where it is prepared in numerous ways. The microwave does a remarkable job of cooking the whole eggplant and the interior flesh, which retains its lovely spring green color, is ready to mash with other ingredients.

Read More »

Slow Cooker Vegetarian Black Bean Chili

There is chili and there is chili. Chili used to mean Texas style with meat and beans. Enter the vegetarians and the use of dried black beans, as called turtle beans, an integral part of Central American and Cuban cookery. They are easily found in the dried bean and rice section of the supermarket. Black bean chili was born and it has become probably the most beloved of all vegetarian dishes.

Read More »

The Slow Cooker: Moroccan Chicken Thighs with Garbanzos and Cumin


This is really a simple tagine, or stew, sort of Moroccan daily home cooking.  We kept this one less spicy, traditionally speaking, although you can add some chopped preserved lemons is you like.  It is sort of like a simple…

Read More »

Red Lentil Vegetable Soup

The family of lentils is alot larger than one can imagine and they are prominent in Middle Eastern and Indian cuisines. While the humble German brown lentil is the most common one in European-style cuisine, brown ones take well over an hour to cook properly. Enter the red lentil, a bit smaller and a lovely salmon-pinkish color. And it cooks in less than half an hour. Be sure to chop the vegetables smaller than usual so they are consistent with the smaller size of the lentil and cook faster as well.

Read More »