Slow Cooker Paprika Chicken with Mushrooms

Lately, like many, our family has been involved in Spring Sports.  So, I have been pulling out the slow cooker a little more…

The slow cooker is definitely a “must have” appliance for your kitchen….especially if you are a working Mom like me. 

Most slow cooker recipes are easy and it is a great feeling to come home and dinner is done .  I like to take advantage of the slow cooker doing all the work.  So, I double the recipe… then freeze half for another meal.

Below is a recipe for a simple slow cooker chicken dish which highlight the spice Paprika.   It is flavorful and I usually serve it with rice or pasta and a vegetable.  For my family of 4, it is enough for two dinners.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Slow Cooker Paprika Chicken with Mushrooms

4 lbs boneless, skinless Chicken Breast halves

1/4 cup Lemon Juice

1/4 teaspoon Sweet Paprika

1/2 teaspoon Hot Paprika

10-3/4 oz. can Fat-Free Cream of Mushroom Soup

10-3/4 oz. can Fat-Free Cream of Chicken Soup

1/3 cup White Wine (or chicken stock)

8 oz. sliced Baby Bella Mushrooms

grated Parmesan Cheese

salt & pepper

  1. In a large bowl, mix together the lemon juice, sweet paprika, hot paprika, salt & pepper (to taste).
  2. Add the cream of mushroom soup, cream of chicken soup and white wine.
  3. Stir to combine.
  4. Spray the slow cooker with cooking spray.
  5. Place the chicken in the slow cooker and pour the soup mixture over the chicken.  Use a spatula to toss the chicken in the soup mixture.
  6. Top with the mushrooms and parmesan cheese.
  7. Cook on low for 8-10 hours.  Adjust the seasoning.
  8. Serve with rice or pasta and a veggie.

 

Variation: 

If you love artichokes and spinach together, add a can of artichokes, drained/rinsed/quartered along with one 10 oz. package of chopped spinach (thawed out). 



Gypsy Spiced Frittata

Recently, I have become a huge fan of making frittatas.

Not only is the technique easy, you can easily swap out the veggies for whatever flavors you like.  

It starts on the stove top and finishes off under the broiler.  

I like to top the frittata with a small amount of cheese for flavor, texture and color.  I love how it browns under the broiler!

Serve with a nice salad and you are set for a nice brunch or dinner entrée.

Enjoy!

 

 

 Gypsy World Spice Cafe Recipe – Gypsy Spiced Frittata

Yield:  4-6 Servings

8 Eggs
1 teaspoon of your favorite herb blend ( I use my own custom blend)
1/2 cup Onion, chopped
1/4 cup Pancetta, chopped
2 small Red-skinned Potatoes, quartered and thinly sliced
1 clove Garlic, minced
4 cups Baby Spinach
4 oz. Baby Bella Mushrooms, sliced
3/4-1 teaspoon Hot Paprika (depending on level of heat you like)
Salt & Pepper
1 tablespoon Olive Oil
1 tablespoon Butter
1/8 cup shredded part-skim Mozzarella

  1. Add eggs, herb blend, salt and pepper to a large bowl.
  2. Whisk to combine. Set aside.
  3. Heat oven broiler to high.
  4. In a large frying pan (that is oven-proof), melt butter with olive oil over medium-high heat.
  5. Sauté pancetta, potatoes, and onions until veggies tender (about 5 minutes).
  6. Add garlic, mushrooms, and spinach. Cook another 3-5 minutes until spinach has wilted. 
  7. Season to taste salt, pepper and hot paprika.
  8. Pour egg mixture onto veggie mixture.
  9. Reduce heat to low and cook until edges or pan are firm (3-4 minutes). 
  10. Sprinkle with mozzarella.
  11. Place under the broiler for 3 minutes or until eggs are set and cheese is melted (and lightly browned).

 

Creative Cooking with Cilantro: Day 2 – Spiced Cilantro Rice

This week our family Sunday dinner took on a Cilantro theme.  As promised, I will continue posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro. 

Below is recipe for the side dish from our Cilantro themed Sunday dinner…Spiced Cilantro Rice (that I served with the Cilantro Lime Shrimp recipe which I posted yesterday https://gypsyworldspicecafe.com/2011/03/27/creative-cooking-with-cilantro-day-1-cilantro-lime-shrimp/).

Cilantro (also known as coriander) is a herb that is not only flavorful … it is loaded with health benefits.  

  • Cilantro is known to aid in digestion.
  • Cilantro is known to stimulate appetite. 
  • Cilantro is used to prevent nausea.
  • Some use Cilantro in a paste to alleviate painful joints.

Note: Home remedies should not be tried without consulting the physician.

What will you be making with Cilantro?

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Spiced Cilantro Rice

2 tablespoons Olive Oil

1 tablespoon Butter

1 Shallot, finely minced

2 Garlic cloves, finely minced

1 teaspoon Cumin

good pinch of Saffron (about 1/2 teaspoon)

1 1/2 cups Brown Rice

4  cups Chicken Stock

1 Cinnamon Stick (3 inch)

1/4-1/2 cup chopped Cilantro (depending on your taste)

Salt & Pepper

  1. In a heavy saucepan, melt butter with olive oil over medium heat.
  2. Add shallots and cook until softened about 2-3 minutes.
  3. Add garlic and cook 2-3 minutes longer.
  4. Add the cumin and saffron.  Stir for 1 minute.
  5. Add the brown rice.  Stir for 1 minute.
  6. Add the chicken stock and cinnamon stick.
  7. Bring to a boil (over high heat).
  8. Reduce to low.  Cover  and simmer until liquid is absorbed and rice is tender (about 40 minutes).
  9. Stir in cilantro.  Adjust seasoning (salt & pepper) to taste.
  10. Fluff with a fork and serve.

Creative Cooking with Cilantro: Day 1 – Cilantro Lime Shrimp

The first time that I cooked with Cilantro, it was definitely not “love at first sight”.  While I liked the taste, I was not a fan of its aroma (which was a little pungent for me).   Since then, I have come to adore this herb.   I cook with it a lot…adding it to my hummus, soups, rice dishes, salads and marinades.   Of course, I also add it to homemade salsa.  However, Cilantro is so much more than being used “just for salsa”…

Cilantro (also known as coriander) is an herb which has been used around the world for centuries.   It is a well-known ingredient used in recipes from Spain, Mexico, Middle East and South America.  

Cilantro has an interesting history.

  • Archeologists found coriander seeds in King Tut’s tomb. 
  • The Greeks used the essential oil of Cilantro for perfume. 
  • The Romans introduced Cilantro to the British who in turn brought Cilantro to the Americas in 1670.

This week our family Sunday dinner took on a Cilantro theme.  I will be posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Cilantro Lime Shrimp

2 pounds large Shrimp, peeled and de-veined
1 tablespoon Butter
1 tablespoon Olive Oil
1 Shallot, finely minced
1 Garlic clove, finely minced
1/4 cup fresh Cilantro, chopped
Juice if 2 limes
Salt & Pepper

  • Rinse shrimp under cold running water. Pat dry with paper towels.
  • In a nonreactive large frying pan, melt butter and olive oil over medium heat.
  • Add chopped shallots and cook for 2-3 minutes, until softened.
  • Add garlic and shrimp.
  • Cook, tossing 30 seconds.
  • Add lime juice and cook 2-3 minutes (or until shrimp turns pink).
  • Salt & Pepper to taste.
  • Stir in chopped cilantro. 
  •  Serve immediately (with crusty bread if you want).

Oregano Unleashed

Oregano….

One of my favorite dried herbs or spices to use. I absolutely love the smell and flavor. In fact, most of all of my favorite food memories use Oregano. We used oregano in our pasta sauces, meatballs, carne beef, and the meat filling for our empanadillas and pasteles. I remember loving to watch my mother cook. She would pour the dried oregano into the palms of her hands and crumble them finer by rubbing her hands together to “release the flavor”…letting the dried herbs fall into the pot. When she was done, she would lean over the pot to take in the aroma. Justly thinking about it makes me hungry and home-sick for her cooking…

Check out the recipes below that highlight Oregano. The first recipe is a traditional Italian shrimp recipe from one of my favorite “go to” Italian cook books. The rest of the recipes are my creative take on unique uses of Oregano in desserts and cocktails. The combinations are unexpected but they unleash new ways to use a dried herb that some people consider to be cliché.

Next time you are cooking or baking, consider using oregano in a new way…you might be surprised…

Enjoy!

P.S. Love Ya Mom! Thanks for always being a constant inspiration…

Oregano Basics

Oregano is commonly used in Mediterranean and Latin American recipes. Oregano’s name means “joy of the mountains” because it was traditionally grown and harvested on the Mediterranean mountainsides. It was not widely used in the United States until the WWII soldiers brought Oregano home from Italy.

Oregano is very aromatic with a bitter, peppery edge flavor. Like most dried herbs and spices, Oregano should be stored away from sunlight and has a shelf life of about 6 months.

While, many use it for pizza, it very good with beans, poultry, lamb, fish, tomato and vegetable dishes.

Recipe Section

Traditional Recipe – Black Pepper Shrimp Oreganata

1 pound large Shrimp in their shells
2 tablespoons Butter
3 tablespoons Extra-Virgin Olive Oil
4 cloves of Garlic, chopped
1 teaspoon dried Oregano
1 tablespoon Black Pepper
1 cup Dry White Wine

  • Rinse shrimp under cold running water. Pat dry with paper towels.
  • In a nonreactive large frying pan, melt butter and olive oil over medium heat.
  • Add garlic, oregano, pepper and shrimp.
  • Cook, tossing 30 seconds.
  • Add white wine and cook 2-3 minutes (or until shrimp turns pink).
  • Serve immediately with crusty bread.

Source: 365 Easy Italian Recipes by Rick Marzullo O’Connell

Gypsy World Spice Cafe Recipe – Saffron Frosted Orange Oregano Cupcakes

1 box Orange Cake Mix (I used Duncan Hines)
1-1/3 cups Milk
1/3 cup Vegetable Oil
3 large Eggs
1/4 teaspoon Almond Extract
1/2 teaspoon Cinnamon
1 tablespoon dried Oregano

  • Preheat oven to 350 degrees.
  • Spray mini-bundt cake pans with cooking spray.
  • Add cake mix, milk, vegetable oil, eggs, cinnamon, oregano and almond extract to a large mixing bowl.
  • Mix on low for 30 seconds.
  • Increase mixer speed to medium and mix for 3 minutes.
  • Fill each mini-bundt halfway. Smooth tops with a spoon.
  • Bake for 20-25 minutes (or until cake tester comes out clean).
  • Remove from baking pan and cool on a wire rack.
  • When cool, dust the mini-bundt cakes with powdered sugar.
  • Dollop with Saffron Buttercream Frosting (see recipe listed below)
  • Decorate with candies or fresh oregano.

Gypsy World Spice Cafe Recipe – Saffron Buttercream Frosting

3-3/4 cups Confectioners Sugar
1/2 cup Butter, softened
3-4 tablespoons Milk
1 teaspoon Vanilla Extract
Pinch Saffron

  • Steep saffron in lukewarm milk for 5 minute then remove saffron.
  • In a medium bowl, combine confectioners sugar, butter, saffron infused milk with a mixer.
  • Beat for 1-2 minutes until very creamy. ( Add more milk if it consistency is too thick).

Oregano Infused Vodka

1 pint-sized mason jar, clean and dry
Fresh Oregano, washed and patted dry
Vodka

  • Fill jar halfway (loosely) with fresh oregano.
  • Fill jar with vodka.
  • Put the lid on the jar and place in a dark location (or refrigerator) for at least 3 days.
  • After 3 days, remove oregano.

Oregano Infused Bloody Mary

1-1/2 oz. Oregano Infused Vodka
3 oz. Tomato Juice
1/2 oz. Lemon Juice
Worcestershire Sauce to taste
Tabasco Sauce to taste
Black Pepper to taste

  • Add all ingredients to a shaker with ice.
  • Shake softly.
  • Strain into highball glass. Garnish with celery and fresh oregano.

Oregano Vodka Pink Spritzer

1-1/2 oz Oregano Infused Vodka
Fresca Soda
1/2 teaspoon Grenadine

  • Fill a highball glass halfway with ice.
  • Add oregano infused vodka.
  • Fill remainder of glass with Fresca.
  • Stir in grenadine.
  • Garnish with fresh oregano or a maraschino cherry.

Caribbean Olive Chicken

One of my favorite dishes growing up was Carne Beef with White Rice. This traditional Puerto Rican dish uses tomato sauce, olives, diced potatoes, canned corned beef and seasoning. The resulting zesty tomato sauce with olives is comfort food at it’s best.

Since starting my healthy lifestyle, I have not made this for my family. So, I decided to take my favorite flavors from the traditional dish and use boneless chicken breast instead of the canned corned beef, skip the diced potatoes and served my dish with herbed quinoa and a green salad.

The result was just what I wished for…..

Below is the recipe. Hope your Sunday dinner was as good as mine.

Enjoy!

 

 

 

 

Gypsy World Spice Cafe Recipe Caribbean Olive Chicken

1 pound Chicken Breast, boneless and thinly sliced
2 tablespoons Olive Oil
2 tablespoons Sofrito
1 small pack Sazón seasoning
1/2 cup Green Olives stuffed with pimientos, slice
1 teaspoon dried Oregano
1 8 oz. can Tomato Sauce
1/2 cup Water
Salt and Pepper to taste

  • Season chicken with salt, pepper and garlic powder.
  • Add the olive oil to a large saucepan and warm over medium-high heat.
  • Brown chicken in the olive oil. Remove from pan and set aside.
  • Add sofrito to the saucepan and cook for 3-4 minutes.
  • Add the olives, tomato sauce, sazón, oregano and water.
  • Simmer for about 5 minutes.
  • Return the chicken to the sauce pan and add salt and pepper.
  • Cook on low heat about 20 minutes.

 

Here is a link to the recipe I found for the quinoa…

http://www.cookingquinoa.net/thyme-scented-quinoa/

 

Marinated Chicken Kabobs with Parmesan Tomato Couscous

The weather was absolutely amazing today.  

We decided to grill.  My oldest son loves Greek food so we decided to make Chicken Kabobs and serve them with Tzatziki Sauce, Couscous and steamed Asparagus….  If you don’t use couscous often, you definitely should buy some.  It is a very fine pasta that takes only 10 minutes to prepare (definitely a working mom’s “go to”). 

Below you will find the recipes from our Sunday Dinner.

Oh … you are probably wondering what was for dessert…  I purchased baklava and strawberries.. (like I said, the weather was gorgeous).

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Marinated Chicken Kabobs

2 pounds boneless Chicken, cut into 1 inches cubes

1/4 cup Olive Oil

1/4 cup Fig Infused White Balsamic Vinegar

2 Garlic Cloves, minced

1 tablespoon Sumac (optional)

1 teaspoon Oregano

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

Salt & Pepper to taste

  1. Place chicken cubes in a 13×9 shallow baking dish.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour over the chicken and toss to coat chicken.
  4. Cover with plastic wrap.
  5. Marinate in the refrigerator for 30-45 minutes.
  6. Thread onto skewers.
  7. Grill until cooked.

Note:  You can substitute White Balsamic Vinegar or Red Wine Vinegar for the Fig Infused White Balsamic Vinegar. 

 

Gypsy World Spice Cafe Recipe – Parmesan Tomato Couscous

1 cup Couscous

3/4 cup Water (or chicken stock)

1/2 cup Marinara Sauce

1 tablespoon Olive Oil

1 tablespoon fresh Parsley, chopped

1 tablespoon grated Parmesan Cheese

  1. Add the water, marinara sauce, olive oil, salt & pepper to a small saucepan.
  2. Bring to a boil.
  3. Take off the heat and add the couscous, parsley and parmesan cheese.
  4. Cover and let sit for 5 mins.
  5. Fluff with a fork.  Adjust seasoning as needed.

 

I’ve tried many recipe for Tzatziki.  My favorite is Ina Garten’s recipe.   Here is a link to the recipe from the Food Network.

http://www.foodnetwork.com/recipes/ina-garten/tzatziki-recipe/index.html

Slow Cooked Spiked Cranberry Sauce

Cranberry sauce is definitely one of my favorite things to eat at Thanksgiving. 

Several years ago, while on a personal mission to eat healthier, I developed this recipe to have a homemade, lower calorie cranberry sauce.  This recipe is done in the slow cooker and I opt to substitute Spiced Rum for a portion of the water.  What goes better with Spiced Rum than lime!  Cranberries pair very well with lime and it is an unexpected twist on the traditional orange zest that most use. 

I like it so much that I make a several batches this time of year and store some in the freezer.  It is great on yogurt and oatmeal ( or add to your post-workout shake!).    I’ve included a cocktail recipe using Slow Cooked Spiked Cranberry Sauce (cool way to use leftover cranberry sauce…if you have any). 

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Slow Cooked Spiked Cranberry Sauce

2 12-ounce bags of fresh Cranberries

2 cups Splenda

1/2 cup Spiced Rum

1/2 cup water

2 cinnamon sticks

grated zest of 2 limes

  1. Rinse cranberries and pick out the stems.
  2. Add cranberries, Splenda, spiced rum, water, cinnamon sticks to the slow cooker.
  3. Cook on High for 2 hours (or on low for 4 hours). 
  4. Stir in the lime zest.
  5. Let cool.
  6. Transfer to an air tight container and keep in the refrigerator for up to 3 weeks.

Blogger’s Comments:   You can also opt to use 1 cup water and skip the spiced rum.  On the flip side, you can opt to use 1 cup spiced rum and skip the water. 

 

 

 

Gypsy World Spice Cafe Recipe – Spiced Crantini

Great way to use up the leftover cranberry sauce during the holiday season!  Great for parties!

Yield – 2 Martini’s

2 oz Light Cranberry Juice

2 oz Vodka

1 oz Spiced Rum

1 tablespoon of Slow Cooked Spiked Cranberry Sauce

Juice from 1/2 Lime

  • Mix all ingredients in a shaker with ice.
  • Give a good shake.
  • Pour into two martini glasses and garnish with a lime.
Herb Focaccia Onion Serving

Herbed Focaccia with Onions

This  past weekend I needed to make something to take to our neighborhood Halloween party.  It was Saturday morning and I had no clue what I was going to pull together.  Normally, I would have it all planned out…however, last week was more hectic than expected …so now I had to wing it with ingredients I already had in my pantry. 

It was really easy to make.   I made one for the party and one to put in my freezer.

To serve, I sliced up the focaccia into small squares and served with a store-bought black olive tapenade. 

Note:  This recipe is based on using stand mixer with a dough hook to knead the bread dough.  If you do not have one, knead by hand.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe –  Herb Focaccia with Onions

1 3/4 cups all-purpose flour

1 3/4 cups whole wheat flour

1 packet instant yeast

2 teaspoons salt

1 teaspoon sugar

1 1/4 cups warm water

2 tablespoon olive oil, divided

3 teaspoons Corsican Herb Blend, divided

1 large onion, halved and sliced thinly

ground black pepper

  1. In a large mixing bowl, combine the flour, 2 teaspoons of the Corsican Herb Blend, yeast, salt and sugar.  Stir to combine.
  2. Attach your mixing bowl to your mixer and place on low-speed. 
  3. While the mixer is mixing, slowly add the warm water and 1 tablespoon of the olive oil.
  4. Mix to combine ingredients then increase the speed to medium-high.  
  5. Mix until the dough is smooth.  This takes about 5-7 minutes depending on your mixer.
  6. Remove dough from mixing bowl and shape into a ball. 
  7. Spray another bowl lightly with cooking spray.
  8. Place the dough ball into the bowl and turn to coat. 
  9. Cover with plastic wrap and place in a warm location to rise (double in size – about 1 hour).
  10. While the dough is rising, saute your onions in 1 tablespoon of olive oil for about 30 minutes (until golden and soft).  Season onions with 1 teaspoon of Corsican Herb Blend and salt/pepper to taste.
  11. Set onions aside to cool.
  12. When dough has finished rising, shape dough into a rectangle on a lightly greased cookie sheet.
  13. Lightly brush with olive oil.  Loosely cover with plastic wrap.  Let rise for 30 minutes.
  14. Remove plastic wrap from dough.  Use fingers to press dough down (giving a dimpling effect).
  15. Top the dough with the sautéed onions.  Season with pepper to taste.
  16. Bake in a preheated oven for 25 to 30 minutes. 
  17. Transfer to a cooling rack and drizzle with olive oil.
  18. Cut up and serve warm or at room temperature.

Southwestern Slow Cooked Chicken with Black Beans

Tonight was Taco Night at our house!

Here is another recipe where you take advantage of your slow cooker and just like the recipe I posted for Moroccan Inspired Chicken & Chick Pea Stew, this recipe also calls for frozen, boneless chicken breast.  

Frozen chicken breast will cook in your slow cooker perfectly (on low for 8 hours, on high for 4 hours)…  If you decide to use boneless chicken breast that is not frozen, the cooking time would be on low for 4 hours.

I love coming home after a busy day at work to have dinner already waiting for me.  The only thing that had to be done was to pull out the tortillas and fixings.  Our favorite fixings are salsa, sliced olives, cilantro, cucumbers and light sour cream.

Enjoy!
   

 

Gypsy World Spice Cafe Recipe – Southwestern Slow Cooked Chicken with Black Beans

2 lbs frozen, boneless chicken breasts
1 15-oz can of diced tomatoes with green chilies
1 15-oz can of tomato sauce
1 15-oz can of black beans , drained and rinsed
2 tablespoons Gypsy Zesty Spice Blend
1/2 bell pepper sliced thin
1/2 onion sliced thin
salt, sumac-pepper

  1. Spray your slow cooker with cooking spray.
  2. Empty canned diced tomatoes, tomato sauce and black beans into the slow cooker.
  3. Add both Gypsy Zesty Spice Blend to the tomato/black bean mixture.
  4. Season with salt and sumac-pepper to taste.
  5. Add the frozen, boneless chicken and make sure that all sides are coated with the tomato / black bean mixture.
  6. Top with onions and peppers
  7. Cook on low for 8 hours or on high for 4-5  hours.
  8. Shred with 2 forks or tongs.
  9. Stir shredded chicken into the sauce and keep warm until it is time to eat.
  10. Serve with Taco Shells, Tortillas and Fixings.

Blogger’s Comments:

Gypsy Zesty Spice Blend consists of various Southwestern spices.   You can substitute your blend of spices (or a packet of store-bought low sodium taco seasoning).  If you do not have Sumac Pepper, substitute ground black peppercorns.

Recipe – Corsican Herb Crusted Roast Pork with Spiced Brown & Red Basmati Rice

I don’t know about you… But, Sunday dinners definitely bring back a lot of warm childhood memories for me.   

Good food… Good stories… Good Company…

Sunday dinners have become a tradition for my family.  I like to set the table “extra nice” and plan an “extra special” menu to go with it.  My kids love it and so does my husband.

One of the fringe benefits of dinners, is the opportunity to “cook big”.  This means having leftovers to put in the freezer which really come in handy for mid-week meals or busy weekends…

This Sunday, I made a Corsican Herb Crusted Roast Pork and decided to serve it with a Spiced Brown & Rice Basmati Rice.  Both the pork and the rice dish take 45 minutes to make.  So, not only do the flavors pair well, the timing is perfect.   While, letting the pork rest and the rice stand, you have just the right amount of time to make the gravy, steam some asparagus and put some bread in the oven to warm…

Below are the recipes… Enjoy and remember to make each meal extra special, extra memorable and healthy too…

 

Gypsy World Spice Cafe Recipe – Corsican Herb Crusted Roast Pork

3 tablespoons Dijon mustard

1 tablespoon minced garlic

2 extra-lean pork tenderloins (about 2 pounds)

2 tablespoons Corsican Herb Blend

1 teaspoon ground  black pepper

1/2 teaspoon salt

3/4 cup fat-free, reduced-sodium Chicken Stock

  1. Preheat over to 375 degrees.
  2. Combine mustard and garlic in a small bowl.
  3. Rub mustard mixture to cover all sides of the pork tenderloin.
  4. In a separate bowl, combine the Corsican Herb Blend, salt and black pepper.
  5. Cover tops and sides of pork with the herb mixture.
  6. Place in a shallow baking pan.
  7. Roast for 45 minutes (or until center of pork registers 160 degrees).
  8. When done, place on a carving board and cover with foil to allow the meat to rest.
  9. Add the chicken stock to the roasting pan. 
  10. On the range, over medium heat, simmer the stock for 3-4 minutes.  Serve with Pork.

Gypsy World Spice Cafe Recipe – Spiced Brown & Red Basmati Rice

1 cup Basmati brown & Red Rice Blend

2 1/2 cups chicken stock

1/2 teaspoon salt

2 tsp olive oil (or butter)

1 teaspoon Corsican Herb Blend

1/2 teaspoon chopped dried rose petals (be sure to purchase rose petals intended for culinary use)

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon-pepper (without salt)

  1. Combine all ingredients in a medium saucepan.
  2. Bring to a boil.  Stir once.
  3. Reduce heat.  Cover and simmer for 45 minutes or until liquid is absorbed.
  4. Remove from heat and allow to stand for 5-10 minutes.
  5. Fluff with fork.

 

Blogger’s Comments:  

Corsican Herb Blend is a unique blend of herbs commonly called for in Corsican recipes.  You can substitute your favorite dried herb blend.  Dried Thyme is especially good with this.   I decided to garnish the dish with pomegranate seeds just for fun. 

Taster’s Comments: 

One taster commented that “The rice dish is amazing.  I really like it”.  My youngest taster has now decided that Pork is his favorite meat.  We’ll see how long that lasts….   

 

Recipe – Moroccan Inspired Slow Cooked Chicken & Chick Pea Stew

I don’t know about you… but I love to take advantage of my slow-cooker.  It only takes a little time in the morning to set it up and when you get home from work with dinner done… the feeling is priceless…

Below is a recipe that I made this week using ingredients that I had in my pantry… It came out great… 

You will notice that it does call for frozen, boneless chicken breast.  Yes… You did read that correctly.   Frozen chicken breast will cook in your slow cooker perfectly (on low for 8 hours, on high for 4 hours)…  If you decide to use boneless chicken breast that is not frozen, the cooking time would be on low for 4 hours.

    

Gypsy World Spice Cafe Recipe – Slow Cooked Chicken & Chick Pea Stew

4 frozen, boneless chicken breasts

1 14-oz can of diced tomatoes with green chilies

1 14-oz can of crushed tomatoes

1 15-oz can of chick peas, drained and rinsed

1 small can of sliced black olives (or green if you prefer)

2 tablespoons Gypsy Zesty Spice Blend

1/2 teaspoon Gypsy Sweet Spice Blend

3 dried bay leaves

salt, pepper, garlic powder

  1. Spray your slow cooker with cooking spray.
  2. Empty canned diced and crushed tomatoes, olives  and chickpeas into slow cooker.
  3. Add both Gypsy Zesty Spice Blend and Gypsy Sweet Spice Blend to the tomato/chick pea mixture.
  4. Season with salt, pepper, and garlic powder to taste.
  5. Add the frozen, boneless chicken and make sure that all sides are coated with the tomato / chick pea mixture.
  6. Add the bay leaves to the pot.
  7. Cook on low for 8 hours or on high for 4-5  hours.
  8. Serve with couscous.

Blogger’s Comments: 

Gypsy Zesty Spice Blend consists of cumin, sumac along with other select spices.   You can substitute your blend of spices (or maybe even a packet of low sodium taco seasoning might be fine).

Gypsy Sweet Spice Blend consists of cinnamon and some other select spices.  If you want, you can substitute just cinnamon.

Couscous is a great accompaniment to this dish.  The best part is it is prepared in less than 10 minutes…    

This is a great technique to have in your recipe collection.  You can substitute flavors out to make a creation of your own.