A Tagine of My Own Making

I love my Tagine.  It is an amazing cooking vessel.  Meats come out incredibly moist and tender and vegetables are cooked to perfection.  Because of this clay pot I have become fascinated with Moroccan Cooking.  I have been reading much and looking at Moroccan Food Blogs.  I like most things.  There are, however, a few things that I do not like.  I am not a big fan of cloves or cinnamon in my savory foods.  Save them for my pie, thanks.  I also am not a big fan of fruit in my savory food.  Many recipes call for grapes or apricots.  These are just not flavors that I enjoy together.  I am sure many people love this flavor combination but  it's just not for me. 

I was looking in some cookbooks and I came across a Tagine recipe that called for most of the ingredients that I do not care for.  I gave up and decided to go out on a limb and create a recipe that I knew that I would love.  I hope you enjoy it as well.

Chicken and Quinoa Tagine

2 large chicken breast cut into pieces

1 onion cut in half then sliced thin

2 tablespoons Extra Virgin Olive Oil

1 cup Quinoa rinsed

1 can garbanzo beans drained, rinsed and peeled

1 1/2 cups water

3 large carrots cut into pennies

1/4 teaspoon ground nutmeg

1/4 teaspoon turmeric

1 generous pinch of saffron

salt and fresh ground pepper to taste

Heat Tagine or Dutch Oven over medium heat.

 

Add Olive Oil and Chicken.  Cook until chicken starts to brown on both sides.

 

When chicken is brown add onion and cook until translucent

When onions are done remove them along with the chicken and set aside.

Add Quinoa, water and spices.

Return chicken to the tagine, add garbanzo beans and carrots and cover.  Cook for 20 minutes or until quinoa is translucent and has little tiny strings attached to each.

Add one of your favorite flat breads (I made pita's)

and...

Get your yum on!

PS Don't miss my special Yeast Spoon give-a-way just click to join in.

Potluck goes Mediterranean!

I don't know about your office but I have found that healthy office potluck options are pretty much null.  They just don't exist. Most people just don't eat healthy. Well, let's just say that they don't eat the way that I do.  I wanted to exposed my coworkers to some good clean food with whole grain pasta and vegetables, low salt and full of flavor. Once again  Clean Eating magazine did not let me down.  I have made more recipes from the February 2011 issue than any other issue!  You should really pick this one up it's awesome!!

Now back to the food. I choose a Mediterranean dish that is on page 40.  It was a hit.  There was nothing left people ate it up!  I feel that I helped contribute to good health in the workplace. (as you can tell I am not a bit dramatic at all) 

Mediterranean Vegetable, White Bean & Feta Penne

6 oz whole-grain penne pasta (not my favorite so I chose rotini)

1 cup cooked white beans such as navy or cannellini, drained and rinsed well (I chose Great Northern Beans)

2 medium tomatoes, chopped (I seeded them as well)

4 cloves garlic, minced and divided

1 tbsp balsamic vinegar

1 tsp dried basil (I used Italian seasoning)

1/4 tsp red pepper flakes

1/4 tsp sea salt

1 medium zucchini cut into eighths (I used two small)

1 medium bell pepper, cut into thin strips and then into 2-inch pieces

1 cup crumbled feta (I used fat free)

2 tbsp olive oil

Cook pasta according to package directions adding beans during the last minute of cooking. (I forgot to do this and I just added them when the pasta was done, all was good)

 Meanwhile in a medium bowl, combine tomatoes, 2 cloves of the garlic, vinegar, basil, pepper flakes and salt; set aside

Heat 1 tbsp oil in a large skillet, on medium high, tilt skillet to coat bottom. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stiring frequently. Add remaining 2 cloves garlic and cook 15 seconds, stirring constantly. Remove from heat and add tomato mixture and drizzle with remaining 1 tbsp oil. cover to keep warm.

Drain pasta/bean mixture, place in serving bowl and sprinkle with rosemary and about 1/4 cup of the feta. Spoon zucchini mixture over the top and finish with remaining feta.  (I gently mixed it together)

Get your yum on!

Take a hike: Getting back on track

So if you read part of my description my blog is supposed be about healthy eating with Crohn's Disease.  Well, I got a bit off track with my obsession with cupcakes, cake, and sweet stuff in general.  I had a huge wake up call over the past few weeks. I went to pack for my Grand Canyon trip and decided to try on some of my clothes and was horrified to find out that my hiking shorts I purchased at REI at Christmas, did not fit!  AAAAAAAAAAH!  I was not happy about this.  I am not willing to buy a new wardrobe to accommodate my ass!  One would think that with all my missing intestines and trips to the bathroom I would be a stick.  In theory it sounds like a perfect plan.  It, however only works if two things are in place, 80% eating clean, pure food, that is grown or raised and not processed in a factory and getting this ass back on the trails!

Me on the top of Sunrise Peak, McDowell Mountains 

(Me and my big butt could not make it up there now and this pic was in January!)

 

To say the least, I am mad as hell and I am not going to take it anymore!!  Something has to change.  Food is food and it's my choice as to what I put into my mouth!  Exercise is not lifting my hand to my mouth!  Things are going to change.  How you ask, I will set small goals.  Starting with my first one.  For the next week, Starting Monday,  I will post only healthy food that I have prepared myself.  (Okay people if you see a cupcake post call me on it)  I also hike or swim for seven days!  This is a small goal but ya know I want to be successful so baby steps people, Baby steps!  My long term goal, you ask, is to fit into my Mountain Hardware Capri pants and my REI hiking shorts in 6 weeks or less.  Wish me luck.  Come back and read my Clean Eating Posts.  No sugar people!  I know shocking!! 

Sticky Situation

Chocolate Cake not just any chocolate cake but a Guinness Chocolate Cake with Chocolate Mocha Ganache!  Yum, Yum, Yum.  Sounds so amazing.  The bold flavor of the Guinness enhancing the Chocolate. MMMMMMMM!

This adventure began with on cup of Guinness.  Sounds easy right?  Yeah well not so much when you set out to purchase said stout at 6:30 AM and nobody has just one for sale.  The folks over at Safeway came thru for me and I was able to buy a pint.  A pint, this was way more that I needed. However, all was well because I needed two cakes for two parties and well, there ya go!

You may say, Why Becky, you still had two cups left. Whatever did you do with them.  This may upset some of you so stop reading now if you get offeneded by alcohol abuse.  I, Becky, dumped it down the drain.  I know, shocking.  Why didn't you just drink it you say?  Two reasons for that, one I have Crohn's Disease and alcohol reaks havoc on my digestive system and beer is really bad because of the bubbles.  Second, I am friends with Bill W.  and beer is not a friend.  If you want to know more we email me I would be happy to answer anyquestions.

My most treasured tool of the kitchen is my stand mixer. However for this little cake my little, older than Jesus' sandles, Betty Crocker hand mixer did the job just fine.  Please take note of the Pyrex Cinderella Bowl, it is my second BFF of my kitchen.  I own several sizes and they are the best.  Not only in a cool retro, vintage, depression glass way but also because they rock with there built in spout to pour cake batter effortlessly into your prepared pan!!

Here are a few more from my collection.  I am planning on a post about my favorite kitchen gadgets and you can bet your sweet bippy that these babies are a HUGE part of my favorites.  My dream is to one day own some Fire King Splash Proof  Bowls . This is a pipe dream because they cost upwards of $200 for a set.  Ah Depression Glass, this little girls dream!!

Okay now back to the sticky situation at hand.  The first cake I used canola oil spray.  I sprayed the hell out of the pan.  When I took it out of the oven and let it cool completely, just like the directions say, it still stuck.  I thought to myself well, that's what the ganache is for.  For the second cake I used Crisco. Same result.  The damn thing still stuck to the pan.  I am not sure what to do about this.  I have never had a cake stick before.  The cake is very moist and has a high sugar content so maybe it is doomed to be a sticker!

However, the taste of this cake went beyond all of my expectations.  It is moist and has a brownie like texture that is most decadent and will surely meet anybody's chocolate cravings!  MMMMM CAKE!

The recipe you ask.  I don't want to take any credit for this round chocolate sin.  That would have to go all to Smitten Kitchen.  Just click and you too can make a little taste of chocolate bliss!  Oh and if you happen to find a solution to the sticking issue please post it in the comments of my blog!

Happy 4th of July and Happy Chocolate!

Grass Roots: Cooking Healthy with Crohn's Disease, Chicken Wraps

If any of you ever read my description of tis blog I think it says something about eating healthy and cooking with Crohn's Disease.  Okay so I got a little off track with my cupcake obsession. :)  I'm a girl, it happens! So now back to the beginning. What to eat with this lovely disease. 


I have talked about low residue before, and I shared that a low residue diet is for when you are in a flair.  Well once again I found myself hungry around 6 in the evening and decided to cook something healthy without sugar that actually may contain some kind of nutrition. I know, shocking! :)  Long ago I made these chicken wraps with a different recipe that I could not find so I decided to try my take on what I could remember.


2 chicken breasts butterflied (I bought two thin pieces thinking I could get the same result not really thinking it thru, I needed more chicken to "wrap")
1 zucchini sliced into strips
1 carrot sliced into strips 
1 bell pepper sliced into strips
several pinches of herbs de provence or to taste 
sailor finger sea salt (lemon)
pepper
1/4-1/2 cup low salt chicken broth
dash or 2 of less salt soy sauce
kitchen twine
2 tablespoons of olive oil
1 or 2 or 3+ garlic cloves minced

lay vegetables on one end of the chicken and role up

tie closed with kitchen twine

sprinkle with herbs de provence and set aside

heat a large skillet and add olive oil, sauté garlic for 1 to 2 min.

add chicken and brown on all sides 

add chicken broth and soy sauce, salt and pepper to taste and cover 

cook about 20 min. until veggies are soft and chicken is done.

This meal is good for when you are coming out of a flair but I love it anytime!  The softness of the veggies are easy on the tummy.  

Enjoy

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Amish Oatmeal Bread

One of my favorite breads is oatmeal bread.  Rich and nutty, wonderful for sandwiches, the best for PB&J!  Mostly just yum!  For some reason my body decided to wake up at 5:30AM on a Sunday so time for some bread I say!


Amish Oatmeal Bread
adapted from Cookbooks from Amish Kitchens: Bread


1 package dry yeast
1/2 cup warm water
1 cup quick oats
1/2 cup whole wheat flour
1/2 cup molasses
1 Tbsp. salt
2 Tbsp. butter (called for margarine, yuck... always cook with unsalted butter)
2 cups boiling water
5-6 cups flour

Dissolve yeast in the warm water
in the bowl of you stand mixer fitted with the paddle attachment combine oats, whole wheat flour, sugar, salt and butter.  Mix well.  After the mixture has cooled to lukewarm (very important you don't want to kill your yeast) stir in yeast
Stir in about half the flour and mix well. Switch to dough hook and knead in the remaining flour.  continue to kneed for about 5 min.
Place in a greased bowl and turn to coat.  Cover with a damp cotton towel and allow to double in size. About 1 1/2 hours.
Punch down and shape into two loaves and place in greased pans. bake @ 350 for 20-30 min.  Before baking you can brush the tops with melted butter for a soft crust.

Viva Columbia!

Matthew Curtis Deuel, That would be my nephew.  He has transformed from a toddler who was afraid of his "Bumble Ball" to a fine young man who will be graduating Apollo High in a few days!  Wow! how fast they grow up and we become old. He has this amazing girlfriend, Alexx, who lives in South Beach FL. (I know rough life, she can leave her school, grab her board and be riding the waves after just crossing the street!) She came to visit Matt for Prom and brought her mother along, a wonderful woman named Connie from Columbia.


Connie wanted to prepare a traditional Columbian chicken dinner as a thank you for my sister and brother-in-law's hospitality.  So that she did.  Connie cooks a lot like my mom and grandma. No recipe or measurements just a little bit of this and a little more of that and the result is a wonderful, flavorful meal that I am not quite sure that I could ever replicate.  I took photos along the way to capture the recipe as best I could!  All I can say is WOW and yum!

Two lovely chickens

a little bit of all this

Fresh cilantro 

combine everything in a bowl, add the juice of a lemon and some white wine

rub mixture all over the bird, inside, outside and under the skin 

pop it in a 350 oven and cover for a bit, then take off the foil and let brown.  Connie said, let it cook till it's done.

The result is some melt in your mouth watering chicken made by a wonderful woman!

For dessert I made cherry cheese cake cupcakes!

Recipe coming soon in my next blog post!

A big thank you goes out to Connie for allowing me to take photos and share her Latin flair with all of you!!  

A Crappy Subject

Crohn's Disease, fun? not so much. I have been living with it for over 10 years now. With abdominal pain and frequent trips to the bathroom it can make for a crappy life. Sometimes it's hard to live with. Sometimes it's hard to live with what everybody has to say about it. People tell you what to eat, to try going to different doctors and how I should just think my way into healing. Well folks, it just doesn't work like that. I have to poop! All the time. When I have to go I have to go and there is just no stopping it! It is no fun. There is no magic way to make the poop stop it just happens!!!

Eating is only part of the issue. Many Crohn's people have lost much if not all there intestines. That accounts for much of the urgency when having to poop. Many people suffer from Dumping syndrome, this is when right after you put something into your mouth you must go poop NOW! I am very lucky and do not have that. Sometimes it feels like I do.

Now back to the eating part. Food is very important to all of us but what you eat when you have Crohn's can make a big difference in how you feel. Many doctors suggest that you eat a low residue diet. Basically that is all refined flour and no nuts or fiber at all. I thought that I was supposed to eat this all the time. It seemed to make my pooping issue worse. I got brave and decided to think out of the box and eat a high fiber diet. The opposite of what I was told. Wow! It made all the difference in the world. I felt amazing and did not poop as much! I was so happy. I would still have flares but for the most part I was okay. At this point I started to learn that the low residue diet is for when you are in a flair and the more fiber that you eat the better you will feel. At least this has worked for me. I am no doctor and I suggest you talk to yours before you change anything .

One thing I will tell you to change, and I am 99.9% sure that every doctor will agree with me... Stop eating fast food! It's bad for you... I am not even sure that it is food. If you want to see a sick Becky just feed me something from the big yellow M and I will be pooping for days. Both the high fat content and highly processed food products reek havoc on the digestive system not to mention you heart! Just don't do it. Staying away from processed foods has made the biggest difference in my life. My gut is better and I have much more energy and just feel better!

Staying away from all processed foods was my next step. If it comes out of a box I pretty much do not eat it. I eat fresh fruits and veggies everyday. If I cannot find what I am looking for I choose frozen. If the ingredient list reads like a chemistry chart I put it back on the shelf. It takes much care and planning to cook and prepare my meals from scratch but for my optimum health it is well worth it.

I will talk more on this subject as time moves on. For now here is an amazing chicken recipe for you to get started with.

Thai Lime Chicken
1/3 cup unsalted dry roasted peanuts/grind in food processor
1 1/2 tbsp garlic powder
1 1/2 tsp ginger ground
mix above ingredients
1/2lb boneless skinless chicken breast
1 lime
Squeeze lime over chicken on cookie sheet and then coat chicken with the mixture. Pre-heat oven to 350 and cook for 25 minutes.