Beef Cobbler with Scones

It has been a while since I posted anything. It was really hard to find any inspiration. I finally ran into Magnolia Table by Joanna Gaines. I found myself in a world of farmhouse and cozy food. I felt inspired by the summer as well. I live in Las Vegas and let me tell you something, IT IS SO HOT. It is about 110 degrees today, no joke. I just keep thinking of the perfect fall weather. I want crisp cool air. So I finally felt inspired to make a cozy Beef Cobbler.

I know usually when you think of cobbler you think Berry Cobbler or Peach! But who says you can’t have a savory and hearty cobbler. This recipe is definitely a labor of love. It has quite a bit of prepping and waiting to do. Please know that it is soooo worth it. It is warm and cozy and perfect for a Sunday dinner with the family. You will definitely want to pull this recipe out when you are trying to impress someone. Let’s get started!

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Gather your ingredients. Above I have some stew meat which I picked up on sale at my grocery store. This dish completely tenderizes the meat and using a cheaper cut of meat does hurt.

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To your flour add salt and pepper. If you want to add a little more flavor you can add seasoning salt.

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Next you will want to roll the individual pieces of beef on the flour.

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Make sure each piece is coated evenly.

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Heat your olive oil or butter on medium-high heat on a heavy bottom pot.

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Brown the meat in the pot for about 3 to 4 minutes. You only want to give the meat a crust, you are not trying to cook it through. Make sure that you allow the meat enough room to cook. You only want to do a couple of pieces of meat at a time. Additionally, try not to move the meat around too much, again you want to give the meat the opportunity to brown.

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Start to prep your veggies. Above I use a full bag of frozen pearl onions. They are very sweet. If you can’t find pearl onions you can cut a large onion into chunks.

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Cut the carrots into chunks. I used two large carrots. I washed them but didn’t really bother peeling them. I never peel my carrots, but feel free to peel your carrots.

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Also wash and dice your celery.

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Also wash and slice your mushrooms. If you want a more meaty texture you can add your mushrooms whole without the stems.

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Of course don’t forget some garlic!

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I used tomato paste from a tube. It’s easier than opening a can and only using a couple of tablespoons at a time.

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A large bay leaf or two small bay leaves will do.

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Once you finish browning your meat add a little more oil if the pot is too dry. Add in your carrots, onions, celery and bay leaf.

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Next add in your mushrooms and your tomato paste.

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Next, add your wine and your beef stock. If you don’t want to use wine you can just leave it out completely. You don’t have to add more stock or water in its place.

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Cover you pot with a lid or foil and put in the oven for 2 hours on 350 degrees.

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Once this baby has in the oven for two hours check the meat with a fork. If the meat is tender you can pull it out. You can check for tenderness by trying to pull the meat apart with a fork. If it pulls apart easy then the meat is ready. If it is still tough then just put it back in the oven for 45 more minutes to an hour at the same temperature.

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When the stew is ready remove the bay leaf.

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Also remove about a cup and of liquid from the pot. The juices of the meat make the stew very watery.

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Also use some of that liquid to make a slurry with cornstarch or arrowroot powder.

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Add the slurry to the stew and stir. It will begin to thicken.

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Top the stew with your biscuits and put back in the oven at 425 degrees for 15 minutes. You can brush the tops of the biscuits with butter or coconut oil.

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Serve the stew warm with some parsley and a nice glass of red wine. If you have any questions or comments about this recipe let me know in the comment section. I hope you enjoy this recipe.

You can print this recipe below.

Beef Cobbler Recipe – Download – Print

Beef Cobbler

Servings: 6

Author: Melanie, Coffee n’ Spice

Ingredients

Stew

3 tbsp Extra Virgin Olive Oil (or butter)*, plus a little more

3 tbsp of All Purpose Flour

2 lbs Beef chuck, cut into cubes

1 bag of frozen Pearl onions

2 large Carrots, diced

1 Celery rib, diced

1 dried Bay leaf

1-2 Garlic cloves, minced

2 Tbsp of Tomato paste

1 – 32 oz carton of Beef Broth, low sodium

1 cup of Red Wine,whatever you have on hand

4 oz of sliced mushrooms

Salt & Pepper to taste

2 tbsp arrowroot powder or cornstarch

4 tbsp of stew cooking liquid

Scone Topping

1 cup of All Purpose Flour, plus more for dusting

1 ½ tsp of baking powder

½ tsp of salt

2 garlic clove, minced

3 tbsp of very cold butter or solid coconut oil*

6 tbsps of any milk*

Directions

Preheat your oven to 350 F. For the stew, start by heating the oil on a heavy bottom pot, preferably something with a lid, to a medium high temperature. While you wait, mix the flour on a plate with salt and pepper to taste. Take your beef and roll it in the flour. This will give the beef a nice crust. Once the oil is ready, you will want to add only couple of beef cubes at a time. Just to brown for about 3 minutes. You will want to do that with all in a couple of batches. Once the meat is browned, you can set it aside on a plate.

Next, add more oil if the pot looks to dry and then add your onions, carrots, celery, mushrooms, bay leaf, and any remaining flour from the beef. Brown the vegetables for about 5 minutes. Add your garlic and tomato paste and let it cook for only a minute. Immediately add your beef broth and wine. Let it reduce for about 5 minutes. Add your salt and pepper to taste and cover it and put it in the oven for two hours.

While you wait, you can start making your scones. Put in all of your dry ingredients in a large bowl. Mix well. Add in you butter or coconut oil and cut it into the flour until it looks like little pebbles, you can use pastry cutter or forks. Add the milk and knew two or three more times until it just comes together. Dust some flour on a clean surface and roll out the dough to be about ½ inch thick. Cut out the scones with a 3 inch a circle cutter and you should get about 6 to 8 scones. Put them in the fridge while you wait for the stew to finish cooking.

Once the stew comes out of the oven, remove the lid and take out bayleaf, and increase the oven temperature to 425 F. Scoop out about a cup of cooking liquid from the pot. Use tbsp of the liquid and add the arrowroot powder and make a slurry. Add the slurry to the pot and stir. Add your scones to the top of your stew. You can brush the top of the scones with butter. Place the pot back into the oven for 15 minutes. Once the stew comes out of the oven, you can serve as soon as it’s not too hot.

Notes: In the recipe I made I used extra virgin olive oil. Additionally, I used coconut oil that I let sit in my fridge for 10 minutes, you can also use Earth Balance vegan butter sticks for the scones or real butter. I also used plain almond milk for my scones.


Cinnamon Chocolate Chip Challah

First of all I want to say that my house smells amazing. Your house can smell amazing too! I made this delicious cinnamon and chocolate challah this morning and the bread perfumed my little old apartment. My dogs didn’t seem to mind the wonderful smell of baking bread either. They were both adorable and sat by the oven the whole time my challah was baking.

Now, I have to confess I have never made challah before until this week. Let me tell you, it’s super easy to make! When I was thinking earlier this week what I should make for the blog, I couldn’t forget how awesome last week’s Kanelbullar came out, so in the same cozy and hygge-filled spirit, I wanted to make homemade bread. Challah is one of those bread recipes that is not super difficult to make. In fact, a traditional challah is one of the easier yeast breads to make. So, I decided to make my challah a little different by adding… chocolate and cinnamon, of course. And because I love myself, too.

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You want to combine your flour, sugar, and salt.

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You will also want to activate your yeast with water and a pinch of sugar.

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It is ready when it is foamy.

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Make sure you whisk you all of your dry ingredients.

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Just give the yeast about 10 minutes to activate.

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Have your 2 whole eggs and extra egg yolk ready. In another bowl, save the egg white and set it aside for later.

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Once your ingredients are ready, you can start making the dough!

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Make a well in the center of the flour mixture and add your eggs, yolks, and oil to the center.

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Knead the dough for about 6 minutes. The dough will be a firm ball.

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Put the dough in an oiled bowl and cover that bowl with plastic wrap.

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Meanwhile, you can start making the filling.

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Simply mix sugar, oil, cinnamon, and salt together.

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Once your dough has doubled in size, you are ready to roll.

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Damn Gina!!

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Put the dough out on a floured surface and divide it into three even pieces.

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Roll out each piece into a rough square and spread the filling on the dough, leaving some room around the edges.

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Sprinkle-dinkle the chocolate chips over the filling.

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Roll each square of dough up into a tube.

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They will be about the same size.

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You will want to roll each piece of dough into a rope of about the same size. Pinch the ends of the rope to seal the filling.

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Next, you will start making the braid. You will do this like you would braid hair or yarn.

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It will look roughly like this. Or better. Let the dough rise for another 30 minutes.

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While you heat up the oven to 375 degrees F, you can brush the dough with the egg whites you set aside. This will start a crust on the bread.

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Right before you put the dough in the oven, brush the dough with egg white again.

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You can bake it for about 35 to 45 minutes or until a thermometer reads 190 on the center of the bread.

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Awe, look at that cutie in the corner. Pickles is just waiting for a crumb to fall, but that’s not happening.

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Cinnamon Chocolate Chip Challah

Servings: 1 loaf
Author: Melanie, Coffee ‘n Spice
Recipe Adapted from The Kitchn

Ingredients

Dough
2 teaspoons active dry yeast
1 cup lukewarm water (110 degrees F)
4 to 4 1/2 cups all-purpose flour
1/4 cup cane sugar (regular white sugar works too)
2 teaspoons salt
3 eggs (reserve the white of one egg for the egg wash)
1/4 cup vegetable oil or grapeseed oil
Filling
1/3 cup vegetable oil or grapeseed oil
3/4 cup brown sugar
2 teaspoons cinnamon
1 dash salt
½ cup of kosher semi-sweet chocolate chips*

*If you don’t need to keep a kosher table, you can substitute melted butter for the oil in this recipe. You can also use non-kosher chocolate chips as well.
Directions

  1. Sprinkle the yeast over the water in a small bowl (I used my liquid measuring cup, to make it easier to pour), and add a healthy pinch of sugar. Let the yeast stand until you see a thin, frothy layer across the top. This will take about 10 minutes.
  2. Whisk together sugar, salt, and 4 cups of your flour in the bowl of a standing mixer with the hook attachment, or you can mix it by hand in a bowl.
  3. Make a well in the center of the flour and add the 2 whole eggs, egg yolk, and oil. Whisk these together to form a slurry. Make sure to scrape the flour from the sides of the bowl.
  4. Next, pour the yeast mixture over the egg/flour mixture. Mix the yeast, eggs, and flour with the hook attachment of your stand mixer.
  5. Knead the dough for 5 to 6 minutes with a dough hook attachment, knead the dough on low speed. Or you can turn out the dough onto a floured work surface and knead by hand for about 10 minutes. If the dough seems very sticky, add a little more flour. Once the dough is soft, smooth, and holds a ball shape, it is ready.
  6. Let the dough rise until it has doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise for about 90 minutes.
  7. Separate the dough into three equal pieces. Roll each one into a square with a rolling pin. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Then sprinkle some of the chocolate chips over the spread. Next, roll each piece of dough into a long rope, roughly 1-inch thick and about 16 inches long. Make sure to pinch the ends of the rope as you roll to seal the filling.
  8. Next is the fun part: gather the ropes and squeeze them together at the very top to seal them together. If making a 3-strand challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete. After you have your challah braided, you will want to line a baking sheet with parchment and put the loaf on top. Make sure to braid the dough with the seam of the rope facing down or your filling will spill out. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and let it rise for about 30 minutes.
  9. Brush the challah with egg white that was set aside while you preheat your oven to 375 degrees F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah once more. Make sure to get in the cracks and down the sides of the loaf.
  10. Bake the challah for 35 to 40 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer. Enjoy!

Print – Download – Cinnamon Chocolate Challah Bread

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Well, that’s all I have for you guys today. I hope you guys enjoyed this post. Let me know what you think. If you decide to make this recipe and it turns out looking better than my challah, post a picture. Enjoy your weekend!

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{Kanelbullar} Swedish Cinnamon Rolls

If you haven’t heard of hygge (pronounced “hoo-ga”) yet, you have been missing out on a good thing. Hygge is a Swedish practice. If you ask me the rest of the world needs to get on this Swedish hygge bandwagon. I first ran into hygge through Pinterest. I would search for ‘cozy’ and I kept running into “25 ways to fill your life with Hygge” and finally, after trying it out, I started to realize that hygge is the magnificent thing I have been missing in my life.

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Hygge has truly allowed for me get to know myself. Many people enjoy hygge regularly and don’t even know it. For example, if you have ever enjoyed a nice warm cup of coffee with a couple of candles on a cold or rainy day, then you have experienced the essence of hygge. Hygge is about all things cozy, and is commonly practiced by Scandis during the cold seasons. Not to say that you can’t practice hygge any other time! Hygge is all about closeness, warmth, and coming together.

Now, the reason I’m rambling on and on about hygge is because part of hygge is treating yourself to comforting food, like a delicious pastry. Now this also opens the door for conversation about fika (also a Swedish thing). Now in Sweden people take a fika break for coffee and a bite (a pastry, really). This delicious Kanelbullar recipe is a take on a traditional cinnamon roll from Sweden.

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First, let’s start with making our dough.

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Once you have allowed for the dough to rise, you will want to roll it out like a rectangle and then spread the filling.

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Now, fold the dough and create a tri-fold. You will want to lightly roll out the dough to allow the folds to adhere to each other.

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Next, you will want to run a knife or a pizza cutter through the dough vertically to make strips. About 9 to 10 strips will come out of this dough.

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ATTENTION!! This part is important!!! For the shaping of the buns, you want to take a strip of dough and lightly roll it out to make it longer. Be careful to not let the filling spill out.

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Next, you will take one end of the dough and hold the other end. You will want to roll the dough to create a twist. (See below)

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You can roll the dough with the palm of your hand. (See below)

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Press super lightly! You don’t want the filling to seep out.

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Keep rolling until you have twisted the whole strip of dough…

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…just like so!

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It should look roughly like the picture above. Make sure to not break the dough or twist it too hard.

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Once you have your fancy twist, you will want to roll the dough onto itself to make a bun.

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Tuck the end of the dough under the cute little bun you made.

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It should look just like this.

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You can place the buns on a non-stick or greased cookie sheet.

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Cover them and let them rise for another 30 minutes.

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Don’t they look so pretty?

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Before the buns go into the oven, coat them with a light egg wash.

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Let them bake for 12 minutes at 400 degrees F.

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While the Kanelbullar bake, I had a cozy coffee photo shoot inspired by my week of hygge.

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Honestly, I was trying to practice my photo taking skills. They need some work.

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As you can tell, I couldn’t get the picture to be brighter…

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…But I still thought the shoot was cozy. Thanks for helping me, Eric.

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Back to the bunz! Look how yummy they look!

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They are not done yet.

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Coat them with warm maple syrup and add the traditional pearl sugar on top.

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Don’t they look sooo good? No wonder I had three…

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You can have them for breakfast, brunch, dessert, or whenever. Who cares? IT IS HYGGE. YOU CAN EAT IT WHENEVER YOUR HEART DESIRES.

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I like having my Kanelbullar for my fika. Coffee and bunz.

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Recipe re-adapted from Bronte Aurell

Kanelbullar ~ Swedish Cinnamon Rolls

Servings: 9 buns

Ingredients

  • 1 packet of dry active yeast
  • 1/2 cup of almond milk* (110 degrees F)
  • 1/3 cup melted vegan butter*
  • 1 1/2 tablespoons cane sugar (granulated sugar works too)
  • 2 cups of all purpose flour
  • 1 teaspoon of ground cardamom
  • 1/2 teaspoon salt
  • 1/4 egg (left over egg will be used for egg wash)
  • 2 1/2 tablespoons room temperature vegan butter*
  • 1/2 teaspoon all-purpose flour
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon of warmed maple syrup
  • Pearl sugar, for sprinkling

Directions

Add warm milk to stand mixer and sprinkle active dry yeast over milk. Let it bubble for about 10 minutes. Next, add in the melted butter and the sugar to the milk and mix.

In a separate mixing bowl, add the flour, cardamom, and salt. Mix them well and add to the milk mixture with the dough hook attached. Mix for 2 minutes and then add the 1/4 egg. Continue to mix this until it forms into a dough ball and doesn’t stick to the sides of the bowl.

Once the dough is mixed, cover with cling wrap and let it rise for 30 minutes. While you wait for the dough to rise, make the filling. Add all filling ingredients to a separate mixing bowl and just mix together with a spatula.

Turn the dough out onto a lightly floured surface. If the dough is too sticky, you can sprinkle more flour and knead by hand until it comes together. Roll out the dough to a rectangle that is about 1/8 of inch thick.

Using the spatula, spread the mixture evenly on the rectangle. Next, fold the dough like a tri-fold. Lightly run your rolling pin over the dough to seal it together.

Next, run a knife or a pizza cutter through the dough vertically to make strips. About 9 to 10 strips will come out of this dough.

Take one strip of dough and twist it a few times. Next, curl the dough into a knot to form a bun. You can tuck the ends of the dough under the bun. Place them on a greased baking sheet or a non-stick baking sheet. Make sure to allow for space between each bun. Cover with a kitchen cloth and let the buns rise for another 30 minutes.

Preheat the oven to 400 degrees F. Brush the buns with the remaining of the egg. Bake the buns for 12 minutes.

Once the buns come out, brush them with warmed maple syrup, and add the pearl sugar.

Store in a airtight container for up to 5 days.

*I use dairy-free products, but dairy products like whole milk and butter work well in this recipe.

Print – Download – Kanelbullar

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Please let me know, by commenting below, what you guys think of this recipe. If you try it, let me know how it went. I hope you enjoy these just as much as I did. Happy Hygge!


Harissa Vegan Chili (One Pot)

Hey guys! I hope this New Year has been treating you well. Maybe you decided to make this year the year to organize your house. Maybe you want to cut the social media down. Or maybe you want to make better choices for your health. Well since this year I want to declutter my life. I want to make things simpler in my life. I live in a small condo with my fiance and we both have too much stuff. So this year we decided to use a couple of Ms. Marie Kondo’s tricks and we are down sizing on the stuff we have in our house like books, movies, clothes, furniture, and crap we don’t use or need.

What’s your big resolution for 2018?

Well I had resolutions in mind when I created this recipe. I thought about making better choices for my health. I am not dieting in anyway shape or form. I don’t really believe in dieting. However, I do believe in making better choices with the things that we put into our bodies. I am not talking about counting calories. I am talking about the benefits that come from eating certain foods and what nourishment they provide for our bodies.

This wonderful healthy meal is simply delicious. It is a twist on a classic recipe chili with meat. My version replaces the chili powder with Harissa powder. Harissa Vegan Chili is also meatless (#MeatlessMondaysRecipe) and vegan. Now my fiance and I are not vegan, however, it is important to use to reduce our intake of meat per week. This is a recipe that is incredibly filing and hearty. Harissa Vegan Chili has three types of beans, chickpeas, and lentils. It is guaranteed to fill you up and give you a fiberful and veggiful meal!

Veggies

Chop your veggies!

Saute Veggie 1

Saute your veggies in some delicious olive oil.

Saute Veggies 2

Mmm! Add your garlic and jalapeno.

Spices in Veggies

Add your tomato paste and your spices.

Diced Tomatoes In

Add your canned diced tomatoes. Remember to drain your beans and rinse your lentils.

Simmer

Add all of your lentils and your stock.

All together

Once your lentils are cooked, add your canned chickpeas and beans. Let it simmer covered for 15 minutes. Serve.

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You can eat it with fixings! Or in a sweet potato. Yum!

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Harissa Vegan Chili (One Pot)

Ingredients

1 tbsp of olive oil

1 small Onion or ½ of a large, diced  

1 Large Bell pepper any color, diced

2-3 cloves of minced Garlic

1 jalapeno seeded or unseeded, diced

2 tbsp Tomato paste

3 tbsp Harissa spice (not paste, see notes)

1 tsp Coriander

1 1/2 tbsp Cumin

1 tsp Turmeric

1 tsp Paprika

1/2 tsp Oregano

Salt & Pepper, to taste

2-15 oz canned diced tomatoes

1 cup Vegetable Stock or water

100 g of Red Lentils, rinsed and drained

1-15 oz can drained Tri Bean Blend* or any choice (I found a pinto, black, and red kidney bean blend)

1-15 oz can drained Chickpeas

1 tbsp of Maple syrup

Directions

  1. Heat oil in a pot over medium heat. Add the diced onion and bell pepper. Sauté for 5 minutes until translucent. Once translucent you may add the garlic and the diced jalapeno. Sauté for 2 more minutes.
  2. Turn down the heat to low. Next add tomato paste and the Harissa, coriander, cumin, turmeric, paprika, salt and pepper. Let the spices marry with the tomato paste for 2 minutes. Stirring occasionally.
  3. Add the can of diced tomatoes and the vegetable stock. Bring to a low boil over medium-low heat. Once you bring to a low boil add your lentils. Let them simmer for 12 to 15 minutes. Don’t let them boil on high. Make sure to stir occasionally to prevent burning. The liquid should thicken a bit, but it should not dry. If needed add a splash or stock or water (I added a splash of stock).
  4. Once you cook the lentils you can add the beans and chickpeas. Stir occasionally. Let this simmer covered on low heat for another 10 to 15 minutes. After that you can add your maple syrup, and adjust the salt level. You can serve in a cup with fixings, over sweet potatoes, or make them a filling for enchiladas. Enjoy!

Notes: If using Harissa Chili Paste only use 1-2 tablespoons, as the flavor may be more intense and much spicier.

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Harissa Vegan Chili-Printable Version-Download

I hope you enjoy making this recipe as much as I did. Please let me know how this recipe comes out for y’all! Remember to download the recipe above for a printable version. Enjoy!


Moroccan Spiced Bowl with Harissa

For some people, living in a multivore household can be a challenge. For others, not so much. This recipe was dedicated and created for families who live in a multivore household and who have a constant challenge on their hands. Those of you who have to cook two or three different meals. You guys are troopers (claps).

This recipe can be very simple and has minimal ingredients. Or it can become very ingredient heavy as well. This recipe was created with what I usually have in my fridge. Now, I know that not everyone has the same things in their fridge, so some you guys may have to purchase more than others.

This recipe can be omnivorous, vegan, gluten free, or vegetarian. Moroccan Spiced Bowls are very DIY (Decide It Yourself). You can pick and choose what you want to add to your bowl. It’s like Moroccan Chipotle!

 

These two wonderful spices are the stars of the show (or bowl)! As you can tell, they are not very familiar spices for most people. Or maybe for you they are! But for those of you out there who are not familiar to harissa and ras el hanout, let me break it down. First of all I am not super familiar with both of them, we just got acquainted too. Harissa is dried and smoked chilies, garlic, and spices ground up and usually used in a paste form. I was able to get my harissa in spice form, therefore I had to add in my own oil to make the paste. That usually is 1-to-1 parts oil and harissa spice. On the other hand, ras el hanout is a Moroccan spice blend that can consist of from ten spices to over a hundred in some blends! In order to make this easier on myself, I got a premade blend of ras el hanout. You can easily order these online.

Drying Peas - Morrocan Bowls 2

First thing is first, you want to dry the chickpeas with a paper towel.

Second, you’ll need to add the harissa, ras el hanout, salt, and pepper to your chicken and veggies.

Pre-cooked Roasted Veggies - Morrocan Bowls

This is how I laid out my chicken and veggies. Separating them is good for those households who have vegetarians and vegans. However, if you are going to put everything together in the bowl, you can definitely just mix both the chicken and veggies and seasonings all in a bowl and just throw it on the pan.

Close-up Chickpeas - Morrocan Bowls

Mmm… Chickpeas.

While that deliciousness cooks, you can start putting together your cucumber salad. Remember to peel and seed the cucumber.

Finished Cucumber Salad - Morrocan Bowls

Yummm!

Finished Yogurt Dill Sauce - Morrocan Bowls

If you would like a cooling sauce, try this yogurt and dill sauce. It’s 1/4 cup plain Greek yogurt (lactose free for me), 1/2 of a lemon’s juice, 1/4 teaspoon garlic minced, and 1/4 teaspoon of dill with salt and pepper to taste.

Cooked Roasted Veggies - Morrocan Bowls

Take your cooked chicken and veggies out of the oven.

Toppings - Morrocan Bowl 1

Prep your toppings. Everything goes!

Cooked Rice - Morrocan Bowls

I like to add brown rice to my bowl, but quinoa is great too! Oooh, cauliflower rice would be great too!

Angle Shot Spinach + Rice - Morrocan Bowl 1Plain Bowl - Morrocan Bowl 1Plain Bowl - Morrocan Bowl 2

Now, this step is super important, so pay attention… LOAD THESE BABIES UP. Remember you can make these any way you want.

Chicken Bowl - Morrocan Bowl 3

Here’s the chicken and veggies version. It’s got hummus, olives, avocados, and a pepperoncini.

Vegan Bowl AG ST - Morrocan Bowl

Here’s the vegetarian version for all my vegetarian friends!

Side Shot Two Bowls - Morrocan Bowls

Ingredients

Chicken and Veggies

* 1/2 lb of chicken tenders, chopped into cubes

* 1/4 of red onion, cut into chunks

* 1 medium-sized sweet potato, diced

* 1/2 can of chickpeas

* 3 teaspoons of harissa spice

* 1 1/2 teaspoons, divided of ras el hanout

* Salt and pepper to taste

* 1 1/2 tablespoons, divided of olive oil

* Toppings*

* Spinach, for serving

* Rice or quinoa for serving

Harissa Sauce

* 1 tablespoon of olive oil

* 1 tablespoon harissa spice

* 1 teaspoon of lemon juice

* 1/4 teaspoon salt

Cucumber-Dill Sauce

* 2 small Persian cucumbers or 1/2 of a large English cucumber

* 1 tablespoon of lemon juice

* 1 tablespoon of red onions, sliced

* 1/4 teaspoon of salt

* 1/4 teaspoon of dill (I used dried)

* Pepper to taste

  1. Preheat your oven to 400° F. First things first, you want to dry the chickpeas with a paper towel.
  2. Start with a bowl and add your sweet potatoes and red onion along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet.
  3. In the same bowl, add your dried chickpeas along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet.
  4. Using that same bowl, add your chicken along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet. Bake your chicken and veggies in the oven for 30 minutes. Half way through baking time flip chicken and veggies.
  5. In that time, while the chicken and veggies bake, start with making your cucumber-dill salad. You will peel and seed your cucumbers and cut them into chunks. Add a tablespoon in lemon juice, sliced onions, dill, salt and pepper. Set aside.
  6. Next make the harissa sauce. Simply add all harissa sauce ingredients together and stir. Set aside.
  7. Prepare toppings. Take chicken and veggies out of the oven. Allow to cool and serve in bowls with rice and greens and any desired toppings. Top with yogurt sauce, harissa sauce, and cucumber-dill salad. Enjoy!

I hope you guys enjoy my second post. As a reminder, I am still getting the ball rolling with my site. I apologize for any issues. Remember to download the recipe to print a copy below.  Please comment below and let me know what you think and how it came out! Enjoy!

Moroccan Spiced Bowls – Print Version -Download

Bowls together - Morrocan Bowls 1

Moroccan Spiced Bowls


Huevos Rancheros with Salsa Tatemada

Huevos Rancheros is perhaps one of the most versatile breakfast foods out there. Is it breakfast or brunch? Brunchy? Not sure, but it’s still great. You get the crispy hot tortilla, the fried egg with the runny middle. Just mmm yummy. Now, I am a Mexican girl and I do love my spice. This Salsa Tatemada is hot. This sauce is not for the fainthearted. Tatemada means “burned” in Spanish. In culinary terms, it means roasted. Thus this does bring another level of smokiness.

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I still haven’t figured out if this is breakfast or brunch, but this is one of those meals that I would make myself every morning when I was living at home with my parents. My mom had this salsa in the fridge regularly, so it was a staple breakfast for me on the weekends. Take that, Bobby Flay! Just kidding! Mr. Flay can definitely out cook me any day.

Now, since this is my very first post, please bear with me. It has taken me a whole year to the date to get this going. It’s been a process and a lot of tears have gone into this. This project is my baby. I have attached below a PDF version of this recipe to print. I really hope y’all enjoy this first post. Please share your experience making this. If you have questions, comment below. Enjoy!

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First thing is first, gather your ingredients. I used Roma tomatoes, a jalapeno (which you can seed), garlic, and onion. You’ll want to tatemar them, which means overly roast them, i.e. burn them a bit.  You will want to do this for about 10 to 15 minutes in a skillet. I used cast iron, but you can use any skillet as long as you can get some decent heat on it. You can even do this under the broiler.

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This is what they will start to look like. They will start to cry a bit… NOT LITERALLY. That would be terrible. They will start to crack and the juice from the tomatoes will start to come out onto the skillet.

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This what they will start to look like when they are done. If you have any trouble getting all sides to evenly roast, then you can try finishing the tomatoes and the jalapeno in the oven under a high broiler. Only finish off in the broiler for a couple minutes.

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Now, you’ll put them into a blender and add your garlic and onion with a tablespoon or two of water and blend. Now this is important: try not to overdo it with the blender. This salsa is supposed to be chunky. My suggestion is to pulse it a couple times until it comes together.

It should beautifully come together into a chunky salsa. Now you put together the Huevos Rancheros.

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Ingredients 

  • 3 tomatoes
  • 1 jalapeno
  • 1 garlic clove
  • 1/4 cup onion
  • 1-2 tablespoons of water
  • 2 tablespoons of vegetable oil, divided
  • 1 egg
  • 1 corn tortilla
  • 1 tablespoon of black beans
  • Garnish: avocado, cilantro, cotija cheese
  • Salt and pepper to taste

Directions

  1. Start by charring the tomatoes and jalapeno on a hot skillet or under the broiler on high. You want to do this until all of the tomatoes and the jalapeno are charred all around. The skin will start to peel off, that’s okay.
  2. Once you finish charring the tomatoes and the jalapeno, you want to add them to a blender or food processor along with the onion, garlic clove, and the water. Pulse them a couple of times until it comes together but is still chunky. Add salt and pepper to your taste.
  3. Next add 1 tablespoon of oil to your skillet on medium-high and fry your tortilla on each side for about 2-3 minutes. Once your tortilla is done, set it on plate and drain with a paper towel to remove excess oil. Spread some salsa on your tortilla.
  4. Add 1 tablespoon of oil to the skillet, heat to medium-high. Add your egg and fry to your preference. Top on the tortilla and add more salsa.
  5. Now you can add your beans and the rest of your garnishes. Enjoy!

Huevos Rancheros – Print Version – Download

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