View Post Coconut and Lentil Soup Coconut and Lentil Soup

Coconut & Lentil Soup

Not sure what the weather is like where you are, but if you’re in the northeast, you’re probably, like me, getting pelted with snow and rain. And, while I generally hate the winter and the cold, I must admit it is the perfect season for soups. Thick and creamy soups to be specific.

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View Post Roasted Chicken Tagliatelle Fresh Tagliatelle

Roasted Chicken Tagliatelle

It’s a new year and to start things off right I’m doing one of my favorite winter dishes, Roasted Chicken Tagliatelle with pine nuts, golden raisins and rosemary. While this is not an original recipe, it still remains one of my favorites and one that I’ve been making for years. The original name for the recipe was Tagliatelle with Chicken from The Venetian Ghetto by Nigella Lawson. I remember seeing it made on her show, Nigella Bites, way back in 2000. I originally made it for my parents, they didn’t seem to object, and now I make it for Ry. We consider it comfort food around here.

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View Post Moroccan Grilled Fish Rainbow Trout

Moroccan Grilled Trout

So, now that I have a full jar of preserved lemons, it’s time to use them. (Check out my last post if you have no idea what I’m talking about). And one of my favorite ways to use them is making this Moroccan grilled trout over couscous. I had originally seen a version of this done by Jamie Oliver using pan fried bream. It was one of those super quick meals that you can make in 15 minutes, or something like that. While I would say you can certainly do this that quickly, there is really no need to rush. Take your time. The great thing about this recipe is that the longest cooking thing is the fish, and you can cook that however you like. I prefer it grilled, but I’ll trust you to use your own fish cooking discretion.

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View Post Preserved Lemons Preserved Lemons

Preserved Lemons

I’m hesitant to even call this a recipe since you pretty much are cramming some lemons and salt in a jar, but it does create one of my favorite condiments, preserved lemons. They add in a ton of flavor to any dish they’re in and it’s a very specific flavor. You’ll know it if you’ve ever had Moroccan or Middle-Eastern food. They’re lemony and cured with a slightly sour note in there. It’s very different from a fresh lemon, but you still know it’s lemon. It’s the equivalent of how sauerkraut tastes like cabbage, but not at all like fresh cabbage.

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