Chicken Tangine with Apricots and Almonds

1 whole chicken (about 3 ½ lb)
4 tablespoons organic olive oil
3 large shallots, chopped
3 large cloves garlic, chopped
1 cup brussel sprouts – halved
6 dried apricots chopped
1 tspn grated ginger
1 tspn salt
1 tspn freshly ground pepper
¼ turmeric
1 cup organic chicken broth
1 cup lemon marmalade
1 tspn cinnamon
2 tbspn cilantro
2 tbspn parsley
1 meyer lemon quartered
½ cup blanched sliver almonds

• Cut chicken breast in half through the bone.
• Cut off thighs , drumsticks and wings. Discard backbone.
• Heat oil in iron skillet with 1 tspn salt
• Brown chicken pieces on both sides
• Transfer chicken to Tangine
• Lightly cook garlic and shallots and transfer to Tangine
• Add ginger, turmeric, ground pepper, cinnamon , lemon, brussel sprouts, almonds, apricots, chicken broth and lemon marmalade
• Simmer for 30 – 40 minutes – check chicken to make sure it is completely cooked. If not , simmer for another 5 to 10 minutes until done.
• Add Cilantro and parsley.
• Turn off heat and let sit in Tangine for 5 minutes.

Serve with cooked white Basmati rice and enjoy!

 

Strawberry-Mint Lemonade

Use a blender to combine

• 1 cup fresh strawberries
• 1/3 cup sugar
• Add juice of 9 lemons and 1 lime

Bruise 1 cup fresh mint leaves and stems Add to 2 quarts boiling water and
let steep until cool.

Pour all ingredients into pitcher
Add ice and serve!

 

Strawberry Rhubarb Tonic

From my grandmother's wonderful stock of old world European recipes is this colorful Strawberry Rhubarb Tonic. Easy to make and even easier to eat.

Combine in a large kettle, 2 pints fresh strawberries, 3 cups fresh rhubarb, handful of blueberries, 1 sliced orange, 1 sliced lemon, 1 sliced lime, 1/2 cup maple syrup and 1/2 cup brown sugar. Cook at low heat for 30 minutes or until fruit reaches desired consistency.

Serve warm or chilled.

 

Beef Stew with Shiitake Mushrooms and Truffles

Combine in slow cooker:

2 lb. round roast
1/4 cup roasted walnut oil
1/2 cup shiitake mushrooms sliced
2 large sprigs Italian parsley chopped
2 truffles sliced thin
3 strings of scapes chopped
4 cloves garlic chopped
1/2 cup carrots
1/2 cup celery
1/2 cup chicken broth
Juice of one lime
1/4 cup red wine
1/2 tspn salt
1/2 tspn pepper
1/4 cup soy sauce
1 tspn sea salt
2 tspn ground black pepper

Cook on "high" setting for 1 1/2 hours,
then place on "low" setting for 6 hours.

This can be served with a whole grain olive bread and/or over freshly cooked egg noodles.