Tomato Chicken Stew

Last week my mother asked me if I wanted to prepare something for dinner using the chicken thighs we had sitting in the fridge. She knows that I am always looking for opportunities to bake and cook more, especially cook since I am trying to learn more about it. I decided to use a recipe that I had tried previously with chicken breasts.

The original recipe did not make the chicken into a stew, however I added so much liquid in my adaptation that the final product became quite soup/stew like. I actually enjoyed the way it turned out as opposed to my previous version because it was very flavorful and the broth was excellent for dipping some bread into. Unfortunately I did not exactly measure out how much I was using of each ingredient...I eyeballed most of it. On the one hand that makes it difficult to repeat the recipe; on the other it makes me happy because it means my cooking skills are growing, and so is my confidence in coming up with new recipes and adaptations.

Tomato Chicken Stew

• 1 lb chicken, cut into chunks
• 1 large onion, chopped
• 1/2 lb mushrooms, roughly quartered
• 5 cloves garlic, sliced
• 2 tsp dried thyme
• 1/2 tsp dried oregano
• 1  28 oz. can plum tomatoes
• 1/2 tsp mustard
• Salt and pepper to taste
• Chopped dill and cilantro

1. In a large pan, fry onions over high heat until soft and yellow.
2. Reduce heat to medium, add mushrooms and fry until mushrooms are nice and brown.
3. Add sliced garlic and stir-fry for 30 seconds.
4. Return heat to high and add the chicken, seasoning with salt and pepper. Continue to cook until all of the chicken turns white and no pink is visible.
5. Using your fingers, gently crush the tomatoes and then add the tomatoes, together with all their juices, to the pan. At this point, you may want to transfer the mixture to a large pot because there will be a lot of liquid. 
6. Add all of the herbs and mustard and stir through. 
7. Boil the stew for 15 minutes. In the last minute, add the chopped dill and cilantro and stir through.

Frozen Chocolate Souffle

Recently my dad brought home a magazine from the liquor store featuring many delicious recipes. Each recipe was meant to be paired with a wine but I didn't look too heavily at that part. Instead, I flipped my way through the magazine until I found this easy to make frozen chocolate souffle. Souffles, in general, are pretty finicky and difficult to make. You have to time the baking just right so that your souffle doesn't fall as soon as you take it out of the oven. Since, I have no time and patience for such tedious monitoring of my baking, this no-bake souffle appealed to me. For those who are curious, this souffle is meant to be paired with either Tia Maria, a sweet Jamaican rum-based coffee liqueur, or with Fonseca Bin 27 Premium Reserve Port, a rich chocolatey wine.

I must be truthful and admit I have no idea how this souffle was actually supposed to turn out. I didn't know what texture to look for or even what consistency it should have after mixing. In the end, the finished product reminded me of ice cream though not as fluffy. My mother and brother especially loved it because it had quite a strong coffee taste mixed with the chocolate. They are both coffee and chocolate fanatics so obviously a dessert that combines both flavors is ideal for them. I deviated slightly from the recipe, using freshly made espresso instead of dissolving instant espresso granules in the hot cream, which could have accounted for the extra coffee flavor. Since there were no complaints I guess the coffee flavor was a hit, though I personally wouldn't have minded less of it.

Frozen Chocolate Souffle
Note: This recipe calls for making the souffles in 6 espresso cups. I used fairly large cups and in the end I inverted the souffle onto a plate. The souffles can also be served in the cup, though I liked my presentation on the plate.

• 1/2 cup milk
• 3/4 cup heavy cream
• 1/2 cup espresso (recipe called for 2 tbsp of instant coffee)
• 8 oz (250 g) semi-sweet chocolate (70%), coarsely chopped
• 3 large eggs
• 4 1/2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup hazelnuts, chopped

1. If using instant coffee, place milk, cream, and coffee in a heavy saucepan over medium heat and whisk until coffee crystals dissolve. Remove from heat and allow to cool for 15 minutes. If using ready espresso, simply mix with milk and cream and set aside.
2. Using a double broiler, beat the eggs yolks into the coffee mixture until it slightly thickens.
3. Gradually add half of the chopped chocolate, stirring as it melts into the hot cream. Afterward, put the saucepan into an ice water bath to cool down the mixture completely.
4. While the mixture cools, add the salt to the egg whites and beat until stiff. Gradually add the sugar while beating until stiff peaks form.
5. Fold the egg whites carefully into the cooled chocolate mixture.
6. Pour the mixture into each cup until it reaches the top. Place on a baking sheet and freeze for at least 4 hours.
7. Once ready to serve, run a knife around the edges of the souffle and then invert onto a plate. Melt the remaining chocolate and drizzle onto the frozen souffles. Sprinkle with the chopped hazelnuts while the chocolate sauce is still warm.

Hanukkah Rugelach

The holiday season has come upon us which means two things: lots of holiday baking and studying for exams. Thankfully, the exams will be over soon but unfortunately the intense studying has taken a toll on my baking. I actually made these rugelach at the beginning of Hanukkah, when my brother and I went to go visit our old neighbors in Seattle. We spent the weekend having a great time playing with their kids and making Hanukkah goodies. Together we made latkes, little potato pancakes, and also these rugelach.

When I told my mom about the rugelach, she insisted that I not call them that. She said that when she grew up, her mom always called them "ragaliki" which translates into "little horns". I suppose since they are rolled up into the crescent shape they could resemble little horns. It was a little time consuming to make the rugelach, especially since the dough had to be chilled for a bit, but I loved the fact that there are a variety of fillings that can go inside.

The weekend was extremely fun and exactly what I needed before gearing up for exams. On a side note...the XBOX 360 kinect gaming system is so cool! We played it at their house and I must say I am extremely impressed. The sensors are so accurate and have facial recognition. The games are quite interactive and involve a lot of movement...definitely a great source of exercise. My only regret while making the rugelach was questioning why I picked a somewhat time consuming (although delicious) dessert, as it took away from my playing time with the kids. Still, everyone loved the rugelach and I had fun making them.

Hanukkah Rugelach
Note: The recipe makes enough dough for 64 little rugelach. I suggest trying a different filling for each batch of 16.

• 2 cups flour
• 1/4 tsp salt
• 1 block (8 oz.) cream cheese, room temperature
• 1 cup unsalted butter, softened

1. Sift together the flour and salt and set aside.
2. Using a mixer, cream the butter and cream cheese together for about 2 minutes.
3. With the mixer on low, slowly add in the dry ingredients and mix until a dough comes together.
4. Wrap the dough in plastic wrap and chill in the fridge for 15 minutes.
5. Remove the dough from the fridge and roll it out until it is about 1" thick all over. Fold the dough into thirds, wrap it back up and chill it for at least another hour, though you can leave it in the fridge for up to 24 hours at this point.

Raspberry Chocolate Pecan Filling
Note: This is both fillings for enough for one batch of 16 rugelach.

• 1/2 cup raspberry jam (I used seedless)
• 1/4 cup chocolate chips (I used mini chocolate chips)
• 3/4 cup pecans, toasted 

Combine the pecans and chocolate chips in a food processor and pulse repeatedly until the pieces stick together. Empty into a separate bowl and stir in the jam.

Cinnamon Sugar Pecan Filling

• 1/2 cup pecans, toasted
• 1 tbsp sugar
• 1/2 tsp cinnamon

Chop the pecans finely using a food processor and then mix together with sugar and cinnamon.

To assemble rugelach:

1.  Divide the dough in quarters. Put three quarters back into the fridge while rolling out the fourth quarter into about a 10" circle.

2.  Spread the filling over the dough and then cover with wax or parchment paper. Use a rolling pin to go over it and get the filling spread in an even layer.

3.  Cut the circle into 16 wedges and roll up each wedge, starting at the wide end.

4.  Place rolled up rugelach onto a baking sheet and brush with the egg wash.

5.  If you want you can sprinkle a little bit of sugar on top, or just leave them plain.

6.  Bake at 375 degrees Fahrenheit for about 22-25 minutes, or until golden brown.

7.  Cool for 5-10 minutes before plating and serving.

Note: There are lots of different fillings that can be made. Some ideas include:

• Walnuts
• Hazelnuts
• Different fruit jams
• Nutella
• Cinnamon Sugar (without the nuts)

Zucchini and Carrot Ribbon Salad

Most often when my family eats dinner we always make the same salad to go with it: tomatoes, peppers, cucumbers, balsamic vinegar. It has become a staple salad in our family with a couple of additions at times such as pickles, avocado, feta cheese or some leafy greens. However, for the most part, it stays the same and we all enjoy it.

Last week, I decided that I wanted to try and make something different, spice up our lives a little. I tried making this ribbon salad using our vegetable peeler and random ingredients I found in the fridge. The end result was a yummy salad but my ribbons did not turn out the way I had wanted. All of my ribbons turned out thin and without a border. Perhaps if I had been using a cheese grater or a vegetable thinner that was wider I could have made those beautiful zucchini ribbons with the dark fringes. Also, the ribbons were a little long which made me wish I had cut them down a little. Still, I was happy with the taste of the salad and I think I enjoyed it even more the next day when it was cold.

Zucchini and Carrot Ribbon Salad
Note: The listed quantities are all estimations except for the zucchini and carrots; I added the ingredients until it looked right in the salad.

• 2 medium zucchini
• 4 medium carrots
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup olives, chopped
• 1/2 cup pine nuts
• Goat cheese or feta cheese chunks
• Salt and pepper to taste
• Olive oil

1. Using a vegetable peeler, cut the zucchini and carrots into long, thin ribbons and set aside. You can keep the cores to use later in something else.
2. In a large skillet, heat up some olive oil over high heat. Add the ribbons and reduce the heat to medium.
3. Toss the ribbons around in the olive oil and continue to heat until just tender, about 3-5 minutes. Season with salt and pepper while heating.
4. Pour the contents of the skillet, oil included, into a salad bowl and mix in the rest of the ingredients.

Moussaka

I first tried making this recipe quite a while ago, back in September. I had found the recipe online and it was titled "Speedy Moussaka". Honestly, I didn't seem very speedy to me; it had many ingredients and it required frying and then additional baking. However after reading through other moussaka recipes, and now making it for the third time, I have come to realize that this recipe actually stays true to its name. It may not be speedy in terms of an average dinner, but it's definitely speedy for a moussaka.

The first time I made the dish, I took the time to draw out a picture for myself of how to properly layer it. Of course, in the heat of things, I misinterpreted my picture and ended up with the layers in the wrong order. To cover my mistake, I made a second batch of everything and then added it on top. It ended up being a double-layered moussaka. I suppose this is where the "speedy" comes in...I was able to make a second portion quite quickly once I had gotten my bearings the first time.

Everyone liked the moussaka and no one paid any attention to the order of the layers. My mom, a moussaka lover, was surprised to learn that it was cinnamon that gave the dish its particular taste. The next time my mom and I made the dish together, we followed the recipe with the proper layering. Oddly enough, the family agreed that they liked the first version better and that the second was not filling enough.

We have now made this moussaka three times, and have made the recipe to our liking. We doubled everything in the recipe, except for the meat which was tripled. The end result is delicious! The one thing we have yet to figure out is how to make the texture as silky as it should be, but I promise I'll post the details once I figure them out.

Moussaka

• 3 medium eggplants
• 3 lbs ground beef, lamb, or turkey
• 1 large onion, chopped
• 4-5 garlic cloves, minced
• 2 tsp dried oregano
• 1 cup fresh flat-leaf parsley, chopped
• 2 cups red wine
• 1/2 cup tomato paste
• 1 1/2 tsp cinnamon
• 1 15 oz (500 g) container ricotta cheese
• 12 oz (350 g) feta cheese
• 1/2 cup Greek style yogurt (plain yogurt works fine)
• Salt and pepper to taste
• Olive oil

1. Cut the eggplants crosswise into 1 cm thick slices. Mix about 3 tbsp olive oil with 1/4 tsp salt and brush the mixture onto both sides of the eggplant slices. 
2. Arrange the eggplants in a single layer onto a baking dish and bake at 375 degrees Fahrenheit for about 12-15 minutes, or until tender. You want to make sure the eggplant are soft when you take them out of the oven, that way they will absorb the flavor of the meat once you arrange the layers.
3. Meanwhile, heat a large skillet over medium-high heat until hot. Crumble the meat into the skillet and cook, stirring frequently, until it is no longer pink. 
4. Transfer the meat to a bowl using a slotted spatula, draining as much fat as possible back into the skillet. Remove and discard all but 1 tbsp of fat from the skillet.
5. Heat the skillet on medium heat and add the chopped onions. Cook until golden and translucent, about 5 minutes. Add the garlic and cook for one more minute.
6. Add the cooked meat, red wine, tomato paste, cinnamon, and oregano to the skillet and mix well. Season with salt and pepper. Cook the mixture for about 5-7 minutes, until almost all of the wine has evaporated.
7. In a separate bowl, mix the feta cheese together with the ricotta and parsley. Set aside about 1 cup and add the yogurt to it.
8. In a large baking dish, arrange the layers as following (From bottom to top):

• Eggplant
• Meat
• Ricotta mixture (without yogurt)
• Eggplant
• Meat
• Ricotta mixture (without yogurt)
• Eggplant
• Ricotta mixture (with yogurt)

   
   9.  Bake for 35 minutes at 350 degrees Fahrenheit.