Green Beans and Pork Tagine

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This is an Algerian Style Tagine

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The original recipe calls for lamb, but I didn't have any, so I used pork chops. I also used the bones from the pork chops; I think the bones add extra flavor, and they make a nice treat for the cook at the end.

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After browning the meat, onion and garlic, add the rest of the ingredients.

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The recipe calls for adding the green beans and more onions after the tagine cooks for 50 minutes, but I added all the ingredients except the parsley at the beginning.

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Cover and cook for about an hour.

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I served the Tagine over Basmati rice. I bought a rice rinsing bowl, it sure makes rinsing and straining the rice easier.  

I use the bowl for much more than rice too, it's not just a one trick pony.

Enjoy!

Green Beans and Lamb Tagine

3 tbsps oil
2 lbs boneless lamb shoulder, chunked
1 medium onion, diced
4 garlic cloves, minced
1 tsp salt, to taste
1/4 tsp fresh ground black pepper
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp saffron
4 C. water
1 1/2 lbs green beans, diced
2 tomatoes, diced
1 medium onion, sliced
4 tbs parsley, diced
1 tsp ground cumin

Brown your lamb, garlic, and onions, in oil then combine in the turmeric, salt, saffron, pepper, cayenne, and 1 tsp of cumin. 
Let the mix cook for 60 secs. 
Now add your tomatoes and water and get everything boiling. 
Once the mix is boiling, place a lid on the pot, set the heat to low, and let everything cook for 50 mins.
Stir in the beans and cook them for 12 mins then add in the onions, 1 tsp cumin and the parsley. 
Let the mix cook for 12 more mins. Enjoy.

Source: Maryam, Umm. The Tagine Dream: Classical and Contemporary Tagines from Morocco, Tunisia, and Algeria

 

And that's that!


Homemade Peanut Butter Vitamix

Nothing beats homemade peanut butter, just peanuts, that's it.

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I like my peanut butter a little bit thicker; if you like it thinner, just run the blender longer. 

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Ingredients: 3 cups (440g) unsalted roasted peanuts, that's it. 

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Use the tamper to press the peanuts into the blade. 


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Once it starts to swirl, watch it closely until it reaches the consistency you prefer. 

This will make you throw rocks at store-bought. 

Enjoy

And that's that!


Green Chile Pineapple Cupcakes

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These are deeeelicious cupcakes and so moist.
I used medium hot chiles in this recipe, but for my taste, the next time I make them, I'm going to use hotter chiles.
 

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It's pretty much a basic cupcake recipe with the addition of green chile and pineapple. 

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As usual, you start with creaming the butter and sugar together until light and fluffy. While this is fluffing, get the rest of the recipe together. 

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Once the batter comes together, fold in the green chile and pineapple.

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I made jumbo cupcakes, so I ended up with 5 cupcakes. 

I will definitely make these again, not only because I really like them but because I've had several requests for more. 

Enjoy

Green Chile Sweet Pineapple Cupcake

1 1/4 cups flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
2 large eggs
1 cup sugar
1/2 cup unsalted butter, room temperature
1 t vanilla extract
1/2 cup sour cream
1/4 cup roasted peeled seeded diced green chile
1/4 cup crushed pineapple Instructions:

1) Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
2) In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for about 2 minutes, or until light and creamy.
3) Add eggs and vanilla and beat on low speed for about 1 minute.
4) Beat in the dry ingredients on low speed until blended.
5) Add the sour cream, beat until smooth, then fold in green chile and pineapple.
6) Fill cupcake liners 2/3 full and bake at 350 F for about 25 minutes, or until a toothpick inserted into the center comes out clean.
7) Frost with Cream Cheese Frosting (recipe on page
8) and garnish with pineapple wedge.

Source: 16 Dessert Recipes made with Green Chile

 

And that's that!


Totally Awesome Red Chile Sauce

 

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This is my new all-time favorite red chile sauce. 

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It's made using 3 different chiles, giving it a wonderful spicy depth of flavor. This totally knocks the socks off all the other sauces I've made over the years. 

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In the saucepan are guajillo, ancho, and chiles de arbol, onion, and garlic with enough water to cover the chiles. 

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Bring the water to a boil, then lower the heat to a strong simmer. Since the chiles tend to float, it's necessary to weigh them down with a small plate or bowl to help keep them under the water. Don't cook them any longer than 15 - 20 minutes because any longer than that, the chile water can become bitter and you need it to make the sauce. 

Once the chiles are softened, add the chiles, onion, salt, and garlic to the blender jar along with about half a cup of the water to start the blending action. 

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As the chiles are blending, add more water and or chicken broth to reach your desired consistency. If you like it spicier, add more chile water than broth. I usually start using equal amounts of chile water and broth, then add more chile water if it's not spicy enough or broth if it's too spicy. 

If after blending you still have bits of chile skin in the sauce so you'll need to strain it for a smooth sauce. 

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After blending and pouring the sauce into a jar, I decided it was a little too thick, so I added a bit more chile water to the jar and stirred it around. 
Perfect!

I snagged this off of ArnieTex on YouTube https://tinyurl.com/f6cxrmfs

Red Chile Sauce

15 Guajillo chiles

2 ancho chiles

4-5 chile de arbol

1 whole small onion, chopped

6 garlic cloves, smashed

2t salt

Remove the stem and seeds from the chiles, then rinse the chiles under cool running water.

Put the chiles, onion, and garlic in a medium saucepan and cover with water. Bring to a boil, reduce heat to a simmer. Place a plate or bowl on top of the chiles to keep them under the water, and simmer for 15 to 20 minutes. Place the chiles and about ½ a cup of chile water into a blender jar, add the salt. Start the blender on low, slowly increasing to high. Stop the blender intermittently to check the consistency of the sauce. More chile water and or chicken broth may be added to reach your desired consistency and spice level.  Taste as you go.  

Source: ArnieTex YouTube

 

And that's that!


Fresh Lemonade

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Freshly whirled lemonade in the Vitamix

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Looks like I bought my Vitamix in time for some summer refreshments

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Just 5 ingredients for a quick and easy refreshing drink

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Start with 2 cups of water and a tablespoon of lemon zest

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then drop in one peeled lemon

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a tablespoon of honey or 3 pitted dates

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a cup of ice cubes

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and let 'er rip

Coming soon, lemon ice cream Mmmmmm

Fresh Lemonade

Ingredients

  • 2 cups (480 ml) water
    1 T lemon zest
    1 lemon, peeled
    3 (45 g) dates, pitted (or 1 T honey) 
    1 cup (130 g) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid

  2. Start the blender on it's lowest speed, then quickly increase to its highest speed. Blend for 30 seconds

And that's that!