Moroccan Vegetables

I love making Moroccan Roast Chicken and never know what other than grains to serve with the chicken. So the last time I made my Moroccan Roast Chicken I began looking all over the web to try to find a veggie side dish, I didn't find one, but I learned more about some of the flavors and ingredients used in Moroccan cooking and came up with this really colorful and tasty dish.

Moroccan Vegetables
2 carrots, peeled and sliced
1 large red bell pepper, diced in large pieces
1 large onion, diced in large pieces
Left over purple roasted potatoes
2 tea spoons of dried parsley
1/4 teaspoon of cumin
The juice of one lemon
1 tablespoon of olive oil

In a large skillet heat olive oil to medium/medium high add in veggies, sprinkle with parsley and cumin and cook on medium for about 5 minutes or until onions are just beginning to turn translucent. Stir up the vegetables and squeeze lemon juice over mix, turn heat up to medium high and cook stirring frequently for about 3 minutes, remove from skillet and serve with Moroccan Roast Chicken.

Chicken Stew/Cassoulet

I love the flavors that go into the traditional french cassoulet, but I never have all the pork products needed to make it, so instead I play around and today is no exception. Chicken and prosciutto are the meats today, and while I have no served it up yet, the smell in the house is wonderful to all expect the almost six year old.



Chicken Cassoulet



1 3 lb package of boneless skinless chicken breasts

1 large can of diced tomatoes

1/2 lb of prosciutto, browned

2 small onions, diced

2 carrots, diced

2 tablespoons of diced celery leaves

8 sprigs of thyme

3 cloves of garlic, smashed

1 box of chicken broth

1 can of great northern beans, rinsed and drained



Take all ingredients and place in a crock pot, cook on low for about 6 hours or until chicken is falling apart. Serve in a bowl with crusty bread and a nice white wine, enjoy.

Fried Rice

I am sure that I have mentioned that I normally purchase fried rice from Trader Joe's but never again will I. For some reason fried rice was something that I was scared to make. I did not know how to make it, so I never bothered trying to figure it out, this changed when my 1 year old started eating solid foods. Fried Rice is a great food for new eaters as it has everything but dairy in one dish. I found a recipe on http://fooddownunder.com/cgi-bin/recipe.cgi?r=25505 and started to play, I made some chicken fried rice and some beef fried rice, and both were a huge hit with the whole family. Here is my recipe modified from the link above:

Basic Fried Rice Recipe

4 cups of cooked rice

1 cup of frozen peas

1/3 cup of chopped carrots

1/2 cup of diced onion

2 tablespoons of butter

2 tablespoons of soy sauce

1 1/2 cups of cooked Chicken, Beef, or Pork

Cook rice following instructions on package. Pour rice into a large bowl to let it cool in the refrigerator. If adding meat to the recipe, cook meat and set aside. Scramble the eggs in a small pan over medium heat, separating the eggs into small pieces while cooking. In a large pan add some butter, and cook onions and carrots until the onions are translucent, set aside with eggs and meat if using. Melt 1 1/2 tablespoons of butter in the same pan that you cooked the onion and carrots over medium/high heat. When butter has completely melted, dump the cold rice in the pan and make sure that it is coated with butter. Add all other ingredients into the pan and add soy sauce. Cook rice for 6-8 minutes over heat, stirring often. Serve.