Shorba Libya

This warm and filling lamb stew from Libya will fill the whole house with a heavenly aroma that will bring both of you to the table at top speed! 

• 1 1/2 Tbsp olive oil
• 1 small onion, peeled and finely chopped
• 1/2 lb lamb shoulder, diced
• 1/2 of a 14oz can of chickpeas, drained and rinsed
• 1 1/2 Tbsp tomato puree
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chili powder
• salt to taste
• 2 C water
• 1/2 Tbsp dried mint
• 1/2 tsp lemon juice

1.  Heat oil in a medium saucepan over medium heat, add onions, and cook until tender.  Add lamb, chickpeas, tomato puree, spices, and salt, and cook for 2-3 minutes, stirring occasionally.
2.  Pour in water, stir through, and simmer for 30-40 minutes or until lamb is cooked through.
3.  About 10 minutes before the end of cooking, stir in mint.  Add lemon juice just before serving.

Robyn's notes: Leftover chickpeas can be used to make hummus, or falafel.  In my market tomato puree only comes in huge cans, so the leftover can be used to make pizza sauce or if preferred, tomato paste can be watered down to approximate tomato puree.  I served this with some naan alongside.  Watch me demonstrate this recipe on youtube!  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Iranian Cinnamon-Date Omelette

Persian cooks have a lot of fabulous dishes in their repertoire, but if you had to focus on one thing they do particularly well, it's the way they combine sweet with savoury.  If you really want to start your day off right, this omelette for one is the way to go!  This recipe is courtesy Yasmin Khan, and her book The Saffron Tales.

• 4 pitted Medjool dates, halved
• a couple pinches of ground cinnamon
• a good pinch of ground ginger
• 3 Tbsp water
• 2 eggs
• pinch of sea salt
• 2 tsp milk
• 1 Tbsp butter

1.  Place dates, cinnamon, ginger, and water in a small pan.  Stir well, cover, and cook on low for 5 minutes, or until dates have softened.
2.  Meanwhile, crack eggs into a small bowl with sea salt and milk.  Beat until fluffy.
3.  Heat a skillet over low heat, add butter.  When butter has melted and is bubbling, add dates and cook for 2 minutes.  Space the dates out evenly in the pan and pour in the beaten eggs, giving the pan a gentle shake to even out the eggs.
4.  Cook until the omelette is almost set, then fold in half and lightly press closed.  Serve with a dusting of additional cinnamon.

Robyn's notes: this was good, though I'm picky about my eggs and like them very cooked through.  The sugar in the dates, of course, starts to crystallize fairly quickly, so the underside of the omelette in the pan got darker than I wanted it before the top was as set as I like.  Still enjoyable and great for those who like the traditional omelette that's still a bit wet in the center.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Swiss Steak

There are few dishes easier than this one, with prep about 2 minutes before it goes into the slow cooker to be ready for dinner!

• 1 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/4 lb beef top round steak
• 1/2 medium onion, sliced
• 1/3 C chopped celery
• 1 can (8oz) tomato sauce

1.  In a large zip-top bag, combine flour, salt, and pepper.  Cut beef into two portions; add to bag and shake to coat.
2.  Spray slow cooker insert with nonstick spray.  Place onion inside, layer with beef, celery, and tomato sauce.  Cover and cook on LOW for 6-8 hours or until meat is tender.

Robyn's notes: this cooked the meat through nicely and smelled fabulous, but wasn't hugely exciting.  That was partly because I wasn't really in the mood for beef, so I have to be fair and mention it.  I served it over rice.  If desired, giving a quick sear to the meat in a skillet before putting it in the slow cooker would add some depth of flavor.  Watch me demonstrate this recipe and talk a little about slow cookers generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Chicken Noodle Soup

For cold and flu season, for a cold winter day, or just because, this makes a great soup and the noodles cook right in the broth at the end!

• 6 oz boneless skinless chicken
• salt and pepper to taste
• 2 C chicken broth
• 1 clove garlic, minced
• 2 Tbsp diced onion
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1 small bay leaf
• 2 oz spaghetti noodles, broken into thirds
• 1 tsp lemon juice

1.  Season chicken with salt and pepper, place into 1 1/2 qt slow cooker.
2.  Stir in broth, garlic, onion, carrot, celery, and seasonings. Cover and cook on LOW for 6-8 hours.
3.  Remove chicken and shred, using two forks.  Remove and discard bay leaf.
4.  Stir pasta and chicken into slow cooker.  Cover and cook on LOW for an additional 20-30 minutes, or until pasta is tender.
5.  Stir in lemon juice and serve.

Robyn's notes: the seasoning was just a tad strong, so don't overdo it.  I might add a pinch of cayenne next time.  This was very simple and straightforward.  Can use all chicken breast, all thigh, or a combination.  Thigh holds up better in the slow cooker, but I'm partial to breast, so I used both.  Watch me demonstrate this recipe on youtube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Breakfast Bake

I'm someone who enjoys traditional breakfast foods at any time of the day, but if you prefer not to have breakfast for dinner, this makes a great weekend brunch.  Just start it when you first get up, and in a couple hours it'll be ready! 

• 1 C frozen hash brown potatoes
• 1 C shredded cheddar cheese
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 Tbsp milk
• 1/4 tsp salt
• 1/8 tsp pepper

1.  Spray the inside of a 1 1/2 quart slow cooker with cooking spray.  Pour potatoes, cheese, and bacon into slow cooker, stir briefly to combine.
2.  Beat together eggs, milk, salt, and pepper until well mixed.  Pour over mixture in slow cooker, stir briefly to distribute potatoes, cheese, and bacon throughout eggs.
3.  Cover slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until well set.

Robyn's notes: I used Southern-style hash brown potatoes, because it was what I had on hand, but the shredded will also work just as well.  I also used a four-cheese Mexican cheese blend because again it was what I had on hand.  If desired, add chopped green onions when combining potatoes, cheese, and bacon.  I thought this would be only ok, but I actually enjoyed it quite a bit.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Pumpkin Sloppy Joes

It may have snowed here yesterday, but for most people in the Northern Hemisphere autumn is in full colourful glory!  Time to satisfy all those pumpkin cravings.  But since this calls for canned pumpkin, keep it in your back pocket any time of the year for a little something different.

• 1/2 lb lean ground beef
• 3 Tbsp finely chopped onion
• 1/4 C ketchup
• 2 Tbsp tomato juice
• 1/4 tsp chili powder
• dash ground cloves
• dash ground nutmeg
• dash pepper
• 2/3 C canned pumpkin
• 2 hamburger buns, split

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2.  Add the ketchup, tomato juice, chili powder, and spices, mix well.  Bring to a boil.  Stir in pumpkin.  Reduce heat; cover and simmer for 15-20 minutes or until heated through.  Serve on buns.

Robyn's notes: I actually don't get that excited about pumpkin, but still enjoyed this.  It's satisfying if you feel like having sloppy joes, while being different enough to make it special.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pork with Curried Apple and Couscous

Perfect for an early-autumn weeknight dinner, the aroma of the curry will make you glad it only takes a half hour to prepare. 

• 3/4 lb pork tenderloin
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tsp butter, divided
• 1 green onion, thinly sliced
• 1 garlic clove, minced
• 1 small apple, peeled and sliced
• 1 Tbsp raisins
• 1 tsp cornstarch (see notes, below)
• 1 tsp curry powder
• 1/3 C chicken broth
• 1 1/2 C hot cooked couscous

1.  Sprinkle pork with salt and pepper.  In a medium skillet, brown pork in 2 tsp butter.  Reduce heat to low; cover and cook for 15-20 minutes or until meat thermometer reads 160°F, turning occasionally.  Remove pork and keep warm.
2.  In the same skillet, saute onion and garlic in remaining butter until tender.  Add apple and raisins, saute 2 minutes longer.  Combine the cornstarch, curry powder, and broth until smooth; stir into apple mixture.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Serve with pork and couscous.

 Robyn's notes: I decided to use tapioca starch (tapioca flour) in place of the cornstarch, to see if the recipe would be successful for people who can't eat corn derivatives.  Came out great.  When making that substitution, it's a 2:1 ratio, tapioca to cornstarch.  So since the recipe calls for 1 tsp cornstarch, 2 tsp tapioca starch is needed.  This was good, smelled fantastic, but the pork was a little drier than I wanted it, and I barely cooked it to done because I knew the carryover as it rested would get it to proper internal temperature.  Gluten-free if you use rice instead of couscous.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Steak Strips with Dumplings

A great dish for a busy Sunday, with just a few steps and taking advantage of a slow cooker, this makes a tasty end-of-summer hot dinner that makes the house smell fabulous! 

• 3/4 lb boneless beef top round steak, cut into 1/2 inch strips
• 1/4 tsp pepper
• 2 tsp canola oil
• 2/3 C condensed cream of chicken soup, undiluted
• 1/2 C beef broth
• 4 large fresh mushrooms, sliced
• 1/4 C chopped onion
• 1/4 C chopped green pepper
• 1/4 C chopped celery

Dumplings:

• 1/2 C flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp beaten egg
• 3 Tbsp milk
• 1/2 tsp dried parsley flakes

1.  Sprinkle steak with pepper.  In a small skillet, brown steak in oil over medium-high heat.  Transfer to a 1 1/2 quart slow cooker.
2.  Combine the soup, broth, and vegetables; pour over steak.  Cover and cook on LOW for 4 hours.
3.  For dumplings, in a small bowl, combine flour, baking powder, and salt.  Stir in egg and milk just until blended.  Drop by Tablespoonfuls onto meat mixture.  Sprinkle with parsley.  Cover and cook on HIGH for 1 hour.  After 5 total hours of cooking, a toothpick inserted in a dumpling should come out clean.

Robyn's notes: I enjoyed this more than expected, because I'm not someone who has eaten a lot of dumplings in my life, so I was pleasantly surprised by them.  The aroma really was great, my stomach was rumbling by dinnertime.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow Cooker Cherry-Balsamic Pork Tenderloin

I'm really quite proud of this recipe.  Here's what happened: I'm recipe testing a dessert (hopefully soon to appear!) which will require half a can of cherry pie filling.  As has been shown time and again here on Our Small Table, I don't like using "half a can" of anything, unless I have a use for the remainder.  I was also working on the recently-posted Pork Tenderloin with Horseradish Sauce, which meant I had half a pork tenderloin left.  Same problem.  Well, cherries and pork go together, right?  Why not combine my two orphaned ingredients?  So I sat and brainstormed what else should go in, and the cooking method I wanted to use, and I really thought it would take several attempts to get it just right.  Lo and behold: delicious on the first try!

• 1 C cherry pie filling (from a 21 oz can)
• 1 garlic clove. minced
• 1 Tbsp balsamic vinegar
• 1/4 tsp ground ginger
• 3/4 lb pork tenderloin, trimmed of fat
• salt and pepper to taste

1.  In a small bowl, stir together pie filling, garlic, balsamic vinegar, and ginger.  Set aside.
2.  Season pork with salt and pepper on both sides.  Place in a 1-1/2 qt slow cooker.  Pour cherry mixture over top of pork, covering completely.  Cook on LOW heat for 4.5-5 hours or until meat thermometer inserted at thickest part of meat reads 160°F.
3.  Remove pork from slow cooker and set aside to rest before slicing.  Meanwhile, pour sauce from slow cooker into medium saucepan.  Bring to a slow boil over medium-low heat and reduce for 5-6 minutes.  Slice pork and spoon sauce over top.

Robyn's notes: I didn't think about a side dish until the pork was done cooking, so I needed something that would cook fast, while the sauce was reducing.  Since I didn't have any instant rice in the cupboard, I chose plain couscous.  This was really good.  I got a little nervous at around the 4 hour cooking point, because I could really smell the vinegar and thought it would overpower the dish, but it turned out to be just the right amount.  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.  

Waffled Monte Cristos

Who wants to deal with heating up oil and avoiding splatter burns, just to make a couple sandwiches?!  Here's a great way to use a countertop appliance to get a nice crispy meal that's both savoury and sweet in all the right ways.

• 1 egg
• 1/4 C milk
• 1 tsp sugar
• 1 tsp grated orange peel
• 4 slices white bread
• 2 Tbsp finely chopped pecans (optional)
• 4 slices American cheese
• 4 thin slices deli turkey
• 4 slices Swiss cheese
• 4 thin slices deli ham
• 2 tsp butter
• 2 tsp powdered sugar
• 1/4 C seedless raspberry jam

1.  In a shallow dish, combine egg, milk, sugar, and orange peel.  Dip bread into egg mixture to coat both sides.  Place bread slices on a preheated waffle maker in a single layer.  If desired, sprinkle each slice with pecans.  Bake according to manufacturer's directions until golden brown.
2.  Place 2 American cheese slices on two bread slices; layer with turkey, Swiss cheese, and ham.  Top with remaining bread; butter outsides of sandwiches.
3.  Toast sandwiches in a skillet on medium heat for 1-2 minutes on each side or until cheese is melted.  Dust with powdered sugar, serve with jam.

Robyn's notes: this is still an indulgence, even without the frying that is a standard part of Monte Cristo sandwiches, but it feels less greasy.  These went quickly but in my opinion definitely needed the jam as a dipping sauce, it just didn't seem exciting without.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Fiesta Chicken Kiev

I feel quite warmly toward this recipe.  Not only have I been eating it for decades, since my mom was the original discoverer, but it was the first meal I cooked for my sweetheart when we'd been dating for about 6 weeks.  I use "mild" chiles, but those with a stronger taste for spice can use the regular kind.

• 2 boneless, skinless chicken breast halves
• 1 1/2 Tbsp butter, softened
• 1 1/2 Tbsp Old English cheese spread (see note, below)
• 1 tsp dried minced onion
• 1/2 tsp salt
• 1 Tbsp chopped green chiles from a 4oz can
• 1/4 C butter, melted
• 1/2 C crushed cheese crackers (Cheez-Its)
• 1 Tbsp taco seasoning mix

1.  Pound each raw chicken breast to flatten to 1/4 inch thickness.
2.  Beat together softened butter and cheese spread until well blended.  Mix in onion, salt, and chiles.  Divide mixture evenly between the two flattened chicken pieces, spreading along center.  Roll up each chicken piece, tucking in ends to completely enclose filling.  Secure with toothpicks if needed.
3.  Dip each roll in melted butter to cover, then coat with mixture of crushed cheese crackers and taco seasoning mix.  Arrange rolls in small oven-safe casserole or gratin dish.  Cover with parchment or wax paper and microwave for 4-5 minutes on 70% power, or until juices are clear and chicken is cooked through.

Robyn's notes:  served alongside steam-in-bag microwave rice and on a bed of lettuce with diced tomato.  The video shows what the cheese spread packaging looks like, it can usually be found in the cracker section of the grocery.  There will almost certainly be leftover filling, which is great when stirred into scrambled eggs in the pan.  Watch me demonstrate this recipe on youtube!  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently. 

Bacon Cream Cheese Sandwiches

When I was in elementary school my mom sometimes sent these sandwiches to school with me in my packed lunch.  I loved them, and I always encouraged other kids to try a bite.  Every time one of them did, they would tell me how great it was ("best sandwich I've ever had!"), until I listed the ingredients.  Immediately they would decide it was gross because those things don't go together.  I figured they were missing out and more for me!

• 3 oz cream cheese, softened, divided
• 1 Tbsp orange juice
• 1/4 C diced cooked bacon
• 1/4 C shredded Cheddar cheese
• 4 slices bread

1.  In a medium bowl and using a hand mixer, beat together orange juice and 2 ounces of cream cheese.  Stir in bacon, add remaining cream cheese, and beat until combined.  Add Cheddar cheese and stir until fully incorporated.  Spread half of mixture onto each of two slices of bread, top each with remaining bread slices.

Robyn's notes: I use no-pulp OJ because it's what I prefer to drink, but I also think it's the best texture for the filling.  I prefer a fairly plain bread for this--white, potato, similar--because I like to taste the filling, but whatever favourite bread is preferred is fine.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.

Black Bean-Smothered Sweet Potatoes

Great last-minute summer dish, especially for vegetarians! 

• 2 medium sweet potatoes
• 1 can (15oz) black beans, rinsed and drained
• 1 medium tomato, diced
• 2 tsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 2 Tbsp sour cream
• 2 Tbsp chopped fresh cilantro

1.  Prick sweet potatoes with a fork in several places.  Microwave on High until tender all the way to the center, 12 to 15 minutes.  When cooked, set aside to cool.
2.  Meanwhile, in a medium microwave-safe bowl, combine beans, tomato, oil, cumin, coriander, and salt; microwave on High until just heated through, 2 to 3 minutes.  
3.  When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center, and spoon the bean mixture into the well.  Top each with a dollop of sour cream and a sprinkle of cilantro.

Robyn's notes: this went so quickly and easily, and the cumin made the kitchen smell fantastic!  Many people hate cilantro, feel free to leave it out if you're one of them.  Unfortunately this contains several ingredients that I can't eat, so it won't be made often in this house.  Watch me demonstrate this recipe on YouTube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Salmon with Asparagus and Herb Vinaigrette

I actually made this for my sweetheart's birthday 3 years ago, while on my hiatus from this site.  It went far more quickly than I expected. 

• 2 (6-ounce) center-cut salmon fillets, about 1 1/2 inches thick
• salt and pepper
• 1/4 C olive oil, divided
• 1 Tbsp butter
• 1 pound thick asparagus, tough ends trimmed
• 1 small shallot, minced
• 4 tsp fresh lemon juice
• 2 tsp minced fresh parsley, basil, or mint leaves
• 1/2 tsp Dijon mustard

1.  Pat salmon dry with paper towels and season with salt and pepper.  Heat 2 Tbsp oil in 10-inch nonstick skillet over medium-high heat until just smoking.  Carefully lay salmon in skillet, skin side up, and cook until well browned on first side, about 5 minutes. 
2.  Flip salmon over, reduce heat to medium, and continue to cook until center of thickest part of fillets is still translucent when cut into with paring knife and instant-read thermometer inserted in thickest part registers 125°, about 3 minutes longer.  Transfer salmon to platter, tent loosely with foil, and let rest while cooking asparagus. 
3.  Wipe out skillet with paper towels, add butter and 1 tsp more oil, and heat over medium heat until butter has melted.  Add half of asparagus to skillet with tips pointed in one direction and add remaining spears with tips pointed in opposite direction.  Sprinkle with 1/8 tsp salt and gently shake asparagus into even layer. 
4.  Cover and cook until spears are bright green and still crisp, about 5 minutes.  Uncover, increase heat to high, and continue to cook until spears are tender and well browned on one side, 5 to 7 minutes, using tongs to move spears from center of pan to edge of pan to ensure all are browned.
5.  Meanwhile, whisk remaining 3 Tbsp oil, shallot, lemon juice, parsley, and mustard together in small bowl and season with salt and pepper to taste.  Transfer asparagus to platter with salmon, drizzle with vinaigrette, and serve. 

Robyn's notes: this is probably his favourite meal I've ever cooked for him.  The whole time he was eating it he raved about how good it was.  I can't eat salmon, so I took his word for it.  

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Couscous Pancake with Topping Options

• 1 C cooked couscous, cooled
• 1 1/2 Tbsp beaten egg
• 3 Tbsp dried grated Parmesan cheese (Kraft)
• olive oil

1.  Mix together couscous, egg, and cheese.
2.  Heat about 1 Tbsp oil in small nonstick skillet over medium-high heat.  Spoon one-fourth of couscous mixture into oil in skillet and flatten into a pancake.  Cook, uncovered, 3-4 minutes or until underside is golden.  Turn with large spatula and cook other side.  Repeat with remaining couscous mixture until four pancakes have been cooked.

Robyn's notes: I ate one of these pancakes alone, sprinkled with a bit of extra Parmesan, and liked it but definitely felt it would be a good base for something more.  Since the couscous I used was Parmesan flavour, I thought chicken with marinara sauce and a bit more Parmesan would go well, but have made so many things with marinara sauce recently that I wanted to branch out a bit.  Two pancakes I topped with about 1.5 oz each diced cooked chicken breast, then about a Tbsp each of marinara sauce, and sprinkled fresh Parmesan over the top.  Quite good!  The other two pancakes I topped with again about 1.5oz each diced cooked chicken breast, then about a Tbsp each of chunky applesauce, and sprinkled just a bare amount of grated Cheddar over top.  Also good, and the sweet from the applesauce was a good addition, though in this case I think I preferred the first toppings.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often 

One of my xmas gifts was a waffle-maker, which I had wanted for years, and I swore I was going to "waffle everything".  So I used this recipe to make a couscous waffle, which I have done several times.  It's good, though the pancake is a bit better. 

Slow-Cooker Tomato Chicken Bake

This recipe has gone through some adjusting, but I was determined to find an easy way to use up some leftover pasta sauce that was in the fridge. 

• 1 C rigatoni (no substitutions)
• 2 boneless, skinless chicken breast halves (6 oz total)
• 1/4 C mozzarella cheese, shredded
• 1 1/2 C marinara sauce
• 2 Tbsp water

1.  Spray the inside of a 1.5 quart slow-cooker with cooking spray.  Pour pasta into crock, spreading to cover bottom.  Place chicken on top of pasta and top with cheese.  Pour marinara sauce over chicken and pasta, add water to crock.  Cook on LOW for 5 hours.

Robyn's notes: the pasta will not be al dente, because of the long cook time, but part of the point was that I wanted a recipe that I could just toss together and not worry about until dinnertime.  A medium sized, good thick pasta is necessary to hold up without becoming mush, which is why the rigatoni.  I used Barilla brand because it's the best quality my market sells and therefore the most heavy-duty.  Even penne is not as thick as rigatoni, despite being a similar shape.  The end result is not hugely exciting, but it's hearty, filling, and tasty, and requires so little work that it's worth making.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Grilled Chicken with Chipotle-Orange Glaze

This is the recipe I bought the chipotles in adobo sauce for in the first place! 

• 1 Tbsp orange juice concentrate, thawed (see notes, below)
• 1 1/2 tsp finely chopped chipotle peppers in adobo sauce
• 1 1/2 tsp balsamic vinegar
• 1 tsp molasses
• 1/2 tsp Dijon mustard
• 2 boneless, skinless chicken breast halves (8 oz total)
• 1/8 tsp salt

1.  Preheat grill or broiler to high, lightly oil the rack.
2.  Whisk orange juice concentrate, chipotles, vinegar, molasses, and mustard in a small bowl.
3.  Sprinkle chicken with salt.  Grill or broil chicken for 2 minutes.  Turn the chicken, brush with glaze, and cook, brushing occasionally with more glaze, 4 minutes more.  Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Robyn's notes: the day is not coming when I will either thaw an entire package of orange juice concentrate in order to use 1 Tablespoon or try to shave off the right amount still frozen to just thaw a bit.  So what I did was juice an orange into a thin glass early in the day, and let it sit.  The juice will separate, with much of the water rising to the top and leaving a concentrated juice at the bottom.  I poured off the watery top and used just the remaining thick juice for this recipe.  Because of my sensitivity to spice, I didn't chop up the chipotle.  I left the whole pepper in the bowl when I whisked the glaze together, so it would provide some kick but not too much.  It's a good thing, too, because this was quite spicy for me, though quite good.  After slicing the chicken for the plate I drizzled on a little extra glaze.  I broiled this, but it would be oven-free if grilled.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Chipotle-Mornay Muffin Melts

I seem to be on a bit of a chipotle kick recently.  Since so much of the can is left over after each recipe, I was brainstorming and came up with a bunch of ideas that I thought would be good to try.  Then I got pretty busy elsewhere in life and had a few days in a row where I needed quick, easy dinners.  So instead of spacing those recipes out as I usually would, I had chipotle-based dishes a couple nights straight.

• 2 English muffins, split
• 2 hard-boiled eggs, sliced into coins
• 1/4 tsp salt, divided
• pinch pepper
• 1 Tbsp butter
• 1 Tbsp flour
• 3/4 C milk
• 3/4 C shredded Gruyere
• 1 chipotle pepper in adobo sauce

1.  Toast English muffins, top with a single layer of egg coins, and season with about 1/8 tsp of salt and the pepper.
2.  In a small saucepan, melt butter.  Stir in flour, remaining 1/8 tsp salt, and pepper.  Stir in milk all at once.  Cook and stir over medium heat till thickened and bubbly.  Stir in Gruyere until melted; add chipotle pepper and let adobo sauce incorporate completely.  Pour sauce over egg-topped muffins.

Robyn's notes: a Mornay sauce is Bechemel (white sauce) with Gruyere and egg yolks added.  In this case the egg is not in the sauce, but under it!  I thought this worked out pretty well, I was pretty stingy with the pepper and adobo sauce, so it just added a little kick and some depth of flavour.  My only real complaint is aesthetic, I wish the final dish wasn't so pale!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooked Baked Potato with Chipotle Cream Sauce

Sure, a potato can be baked in the oven, in the microwave, on a grill, even tossed into a campfire.  But sometimes on a busy or stressful day it's nice to know that your potato is ready and waiting for you, without your needing to do anything else to it.

• 2 medium russet potatoes
• 1 Tbsp oil
• pinch kosher salt
• 1/4 C mayonnaise
• 1/4 C sour cream
• 1 chipotle pepper in adobo sauce, chopped

1.  Poke potatoes in several places with a fork, rub with oil and sprinkle with salt.  Wrap in aluminum foil, place in 1 1/2 quart slow-cooker, and cook on low for 6-8 hours.
2.  In a small bowl, combine mayonnaise, sour cream, and chipotle with sauce.  Refrigerate, covered, for at least one hour to allow flavours to blend.
3.  Split potatoes, spoon sauce over top, and serve.

Robyn's notes: use as much or as little of the adobo sauce with the pepper as fits your preference for spice.  I'm very sensitive to it, so I use just the littlest bit.  The remaining sauce and peppers in the can will last a few days covered in the fridge, or can be frozen.  If freezing, pour into a zip-loc bag and seal, flattening the bag so that the peppers are in a single layer when the bag is laid on its side.  Freeze in that position.  Next time you need a pepper, you can break or cut off just the one with some sauce and allow it to thaw, without having to thaw the entire bag.  See Using Up Ingredients for other uses.  I find it really difficult to get small or medium russet potatoes anymore, unless I buy a 5-10lb bag.  If Jumbos are all that's available, one will serve two people.  It's been awhile since I had a baked potato come out as perfectly cooked as this: cooked through perfectly but not dry inside.  The sauce was a nice topping for it, though about halfway through the potato I had to start adding shredded cheese to cut down the spice.  But as I say, I'm very sensitive to heat.  I had some mashed potatoes in the fridge that I brought home from a potluck, so I saved a bit of this sauce to stir into them when re-heating.  That was ok, gave them a bit of a kick, but didn't provide much in the way of flavour, just spice.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pear Rose Cardamom Oatmeal

This recipe comes from Vegan Slow Cooking for Two or Just for You, which I've had for over a year and had not yet cooked from.

• 1/2 C steel-cut oats
• 2 C unsweetened coconut milk
• 1 small pear, chopped
• 1/2 tsp vanilla extract
• 1/2 tsp rosewater, food grade
• 1/2 tsp almond extract
• 1/2 tsp ground cardamom
• 1/4 tsp cinnamon
• sweetener to taste (sugar, stevia, etc)

1.  Spray 1 1/2 qt crockpot with cooking spray.  Add all ingredients except sweetener.  Cook on low overnight (7-9 hours).
2.  Stir oatmeal well and add sweetener.

Robyn's notes: this tasted good, but I found the texture extremely unpleasant.  It was just a mush, and fairly slimy.  I sweetened with brown sugar and found myself adding quite a lot of it just to break up the unpleasant feel in my mouth.  

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes