Main Dishes
Beet The Quarantine Veggie Burgers
Source: Co-created by Rachelle Price, ND and Jemma Stark
A friend and I celebrated the loosening restrictions during the COVID pandemic by juicing fresh organic Veggies. We then created this delicious vegetarian "burger" recipe from our leftover beet and carrot juice pulp. Packed with nutrients and protein, this is a great way to use the leftover pulp from juicing that you may otherwise throw away. You can omit the rice completely or replace it with another grain like quinoa, high in protein. Add your own spices or even other savory veggie juice pulps like spinach. These tasted great when the onion was sauteed in bacon grease but you can easily make this recipe vegan by replacing the eggs with flax seeds soaked in a few Tablespoons of water.
(makes about 20 patties)
Mix together in a large bowl:
3 cup cooked beans. Drain well. (we used pintos)
1 cup carrot pulp
3 cups beet pulp
1 large onion - chopped, sautéd
1 garlic bulb minced 🧄
1 cup quick oats
2 eggs
Add the Spices and mix well:
1 tsp sea salt
1 tsp cumin
1/2 tsp chili flakes
1/2 tsp pepper
1/4 tsp smoked paprika
Other optional ingredients:
1 tbsp Bacon grease for flavor
2 cups cooked rice
1. Mix this all together!
2. Form into patties (refrigerating before cooking can help them hold together better but is not necessary)
3. Cook them in a skillet over medium heat for about 5 minutes on each side. I used safflower oil, a high heat oil, and covered it part of the time to thoroughly heat them through.
4. Wrap a patty in the beet greens or put it on a bun with your favorite fixings! I loved it with avocado, mustard, mayo, beet greens and everything seasoning (sesame seeds and garlic salt).
A friend and I celebrated the loosening restrictions during the COVID pandemic by juicing fresh organic Veggies. We then created this delicious vegetarian "burger" recipe from our leftover beet and carrot juice pulp. Packed with nutrients and protein, this is a great way to use the leftover pulp from juicing that you may otherwise throw away. You can omit the rice completely or replace it with another grain like quinoa, high in protein. Add your own spices or even other savory veggie juice pulps like spinach. These tasted great when the onion was sauteed in bacon grease but you can easily make this recipe vegan by replacing the eggs with flax seeds soaked in a few Tablespoons of water.
(makes about 20 patties)
Mix together in a large bowl:
3 cup cooked beans. Drain well. (we used pintos)
1 cup carrot pulp
3 cups beet pulp
1 large onion - chopped, sautéd
1 garlic bulb minced 🧄
1 cup quick oats
2 eggs
Add the Spices and mix well:
1 tsp sea salt
1 tsp cumin
1/2 tsp chili flakes
1/2 tsp pepper
1/4 tsp smoked paprika
Other optional ingredients:
1 tbsp Bacon grease for flavor
2 cups cooked rice
1. Mix this all together!
2. Form into patties (refrigerating before cooking can help them hold together better but is not necessary)
3. Cook them in a skillet over medium heat for about 5 minutes on each side. I used safflower oil, a high heat oil, and covered it part of the time to thoroughly heat them through.
4. Wrap a patty in the beet greens or put it on a bun with your favorite fixings! I loved it with avocado, mustard, mayo, beet greens and everything seasoning (sesame seeds and garlic salt).
Korean Spicy Pork
This has become my new favorite Korean dish. With so much flavor and versatility, you can make this marinated pork dish as spicy (or not) as you like and add various veggies. I like to add bean sprouts, shredded carrots, small pieces of broccoli and spinach (none of which are called for in the recipe below from crazykoreancooking.com. Serve it over rice and with kimchi (a fermented spicy cabbage) if you'd like. I think the keys to this dish are the toasted sesame oil, fresh ginger and garlic and the red chili paste (which you can buy at most Asian markets or even some regular grocery stores). Also, slicing the pork thinly (easiest to do when partially frozen) and marinating it help bring out the flavor and keep the meat tender.
Find the easy to use recipe at:
http://crazykoreancooking.com/recipe/spicy-pork-bulgogi-spicy-marinated-pork
Marinated Bulgogi Beef
This is another favorite Korean dish made of marinated beef in a savory sauce with a bit of sweetness. Slice the beef thinly (easiest to do when partially frozen) and marinate it if possible for at least a few hours.
http://crazykoreancooking.com/recipe/bulgogi-marinated-beef-sirloin
This has become my new favorite Korean dish. With so much flavor and versatility, you can make this marinated pork dish as spicy (or not) as you like and add various veggies. I like to add bean sprouts, shredded carrots, small pieces of broccoli and spinach (none of which are called for in the recipe below from crazykoreancooking.com. Serve it over rice and with kimchi (a fermented spicy cabbage) if you'd like. I think the keys to this dish are the toasted sesame oil, fresh ginger and garlic and the red chili paste (which you can buy at most Asian markets or even some regular grocery stores). Also, slicing the pork thinly (easiest to do when partially frozen) and marinating it help bring out the flavor and keep the meat tender.
Find the easy to use recipe at:
http://crazykoreancooking.com/recipe/spicy-pork-bulgogi-spicy-marinated-pork
Marinated Bulgogi Beef
This is another favorite Korean dish made of marinated beef in a savory sauce with a bit of sweetness. Slice the beef thinly (easiest to do when partially frozen) and marinate it if possible for at least a few hours.
http://crazykoreancooking.com/recipe/bulgogi-marinated-beef-sirloin
Stovetop Moussaka (serves 3-4)
Source: Rachelle Price ND
This traditional Greek dish of various nightshade vegetables is typically baked but since our outdoor farm kitchen only has a double burner stovetop, we had to make do with 2 cast iron pans. It turned out to be just as delicious as the baked version and as fresh as could be with our own garden vegetables picked in the last 24 hours.
Ingredients:
Steps: (read them first and be flexible with the order as the timing is different each time J)
1. Slice the eggplant about ¼ -1/2 inch thick. Sprinkle with salt and let sit for 10 or so minutes.
2. Boil the potatoes whole until they are mostly cooked but still firm – probably around 20 minutes.
3. Start sautéing the eggplant in oil on the stovetop as soon as you have the space as it takes a while. Cook until slightly brown and soft. Note that the eggplant can be baked on a cookie sheet with olive oil for this step.
4. The tomato sauce:
· Slice and sauté the shallots in butter or oil, adding a little vinegar once they are browned to scrape off the tasty browning bits off the pan. Then add the chopped garlic and sauté for another minute. Add the ground beef or lamb and cook until the meat is mostly browned.
· Boil the cubed tomatoes and herbs (a few tablespoons dry or 2-3 times that if fresh—more is better with herbs) on the stovetop stirring until a sauce is formed. Salt to taste and add a few teaspoons of sugar or honey if the sauce tastes too acidic. Often tomato sauce recipes call for skinned tomatoes but I like the skin and there seems to be no need to go through the work of removing it. Add the meat, shallots and garlic mixture.
5. The cream sauce:
· Make a rue with about 2 T. browned butter. Add flour (I use gluten free) slowly until it forms crumbly dough. Cook for a few minutes on low, stirring constantly.
· Then slowly add milk and continually stir until a creamy consistency is formed.
· Add cubed pecorino Romano cheese and stir until melted
· Add salt and pepper to taste.
6. Finishing the potatoes – slice the potatoes about ¼ inch thick if possible and sauté in oil or butter in a large cast iron pan until slightly crispy (in the bottom of the pan you’d like to layer and finish the mousakka in). I crisp up one side and then flip them all at the same time, after which I start layering the eggplant and tomato sauce (putting it all together – see step 7). Note that the sliced potatoes can be baked on a cookie sheet with olive oil.
7. Layering it all together:
· The bottom of the pan is lined with the crispy potato slices
· Add a layer of sautéed eggplant
· Add a layer of the tomato sauce
· Alternate layers of eggplant and tomato sauce until they are gone
· Top with the cream sauce
8. Cook on low for about 10 minutes with another cast iron pan on top to seal in the moisture and create an oven of sorts. Note that in this step the dish is typically baked. I “bake” this on the stovetop until I can tell the second side of the potatoes is browned and the sauces have bubbled a bit, indicating all of the layers have been cooked together creating a mouth-watering flavor infusion.
Source: Rachelle Price ND
This traditional Greek dish of various nightshade vegetables is typically baked but since our outdoor farm kitchen only has a double burner stovetop, we had to make do with 2 cast iron pans. It turned out to be just as delicious as the baked version and as fresh as could be with our own garden vegetables picked in the last 24 hours.
Ingredients:
- 1-2 medium eggplants (about 1-2 pounds)
- 3 large potatoes
- 6 medium tomatoes – cubed large
- 2 medium shallots – sliced thin
- 5 cloves of garlic – chopped
- ground lamb or beef – ½ pound thawed (optional)
- sea salt
- fresh ground pepper
- Fresh or dry herbs: basil, oregano, tarragon, thyme, Italian seasonings
- 1-2 teaspoons sugar or honey
- Butter or oil for sautéing (olive if using low heat, otherwise sesame, canola, coconut or something that can take a higher heat)
Steps: (read them first and be flexible with the order as the timing is different each time J)
1. Slice the eggplant about ¼ -1/2 inch thick. Sprinkle with salt and let sit for 10 or so minutes.
2. Boil the potatoes whole until they are mostly cooked but still firm – probably around 20 minutes.
3. Start sautéing the eggplant in oil on the stovetop as soon as you have the space as it takes a while. Cook until slightly brown and soft. Note that the eggplant can be baked on a cookie sheet with olive oil for this step.
4. The tomato sauce:
· Slice and sauté the shallots in butter or oil, adding a little vinegar once they are browned to scrape off the tasty browning bits off the pan. Then add the chopped garlic and sauté for another minute. Add the ground beef or lamb and cook until the meat is mostly browned.
· Boil the cubed tomatoes and herbs (a few tablespoons dry or 2-3 times that if fresh—more is better with herbs) on the stovetop stirring until a sauce is formed. Salt to taste and add a few teaspoons of sugar or honey if the sauce tastes too acidic. Often tomato sauce recipes call for skinned tomatoes but I like the skin and there seems to be no need to go through the work of removing it. Add the meat, shallots and garlic mixture.
5. The cream sauce:
· Make a rue with about 2 T. browned butter. Add flour (I use gluten free) slowly until it forms crumbly dough. Cook for a few minutes on low, stirring constantly.
· Then slowly add milk and continually stir until a creamy consistency is formed.
· Add cubed pecorino Romano cheese and stir until melted
· Add salt and pepper to taste.
6. Finishing the potatoes – slice the potatoes about ¼ inch thick if possible and sauté in oil or butter in a large cast iron pan until slightly crispy (in the bottom of the pan you’d like to layer and finish the mousakka in). I crisp up one side and then flip them all at the same time, after which I start layering the eggplant and tomato sauce (putting it all together – see step 7). Note that the sliced potatoes can be baked on a cookie sheet with olive oil.
7. Layering it all together:
· The bottom of the pan is lined with the crispy potato slices
· Add a layer of sautéed eggplant
· Add a layer of the tomato sauce
· Alternate layers of eggplant and tomato sauce until they are gone
· Top with the cream sauce
8. Cook on low for about 10 minutes with another cast iron pan on top to seal in the moisture and create an oven of sorts. Note that in this step the dish is typically baked. I “bake” this on the stovetop until I can tell the second side of the potatoes is browned and the sauces have bubbled a bit, indicating all of the layers have been cooked together creating a mouth-watering flavor infusion.
Thai Basil and Garlic Mussels
A simple, light and savory meal or appetizer. Enjoy it by itself or with pasta or rice. I rarely eat at chain restaurants as I prefer the unique tastes from smaller, individual restaurants. However, I enjoyed a delicious mussel dish at Carrabba's Italian Restaurant thanks to a gift card, which inspired this recipe which I altered to be dairy-free. Again, many variations are possible so just use what you have. I also found a recipe claiming to be Carrabba's original recipe for "Cozze Bianco", so just click on the link to view that one (I haven't tried making it yet).
serves: 2
Ingredients:
A simple, light and savory meal or appetizer. Enjoy it by itself or with pasta or rice. I rarely eat at chain restaurants as I prefer the unique tastes from smaller, individual restaurants. However, I enjoyed a delicious mussel dish at Carrabba's Italian Restaurant thanks to a gift card, which inspired this recipe which I altered to be dairy-free. Again, many variations are possible so just use what you have. I also found a recipe claiming to be Carrabba's original recipe for "Cozze Bianco", so just click on the link to view that one (I haven't tried making it yet).
serves: 2
Ingredients:
- 2 teaspoons olive oil
- 1/4 - 1/2 cup minced shallots or yellow onion
- 6 large cloves of minced garlic
- 2 cups boxed coconut milk (or 1/2 - 1 cup of canned plus more broth or water if you'd like)
- 1 cup chicken broth (I make it homemade and freeze it - see recipe under soup tab)
- 1 cup chopped or torn fresh basil leaves
- 1 tablespoon fresh lime juice (1-2 limes)
- 1 teaspoon dark brown sugar, honey or maple syrup
- 1 teaspoon fish sauce (omit if you don't have it)
- 1/4- 1 teaspoon red chili pepper flakes (a pinch gives it a better flavor without being too spicy (or use any type of hot sauce if you'd like it
- 20 mussels (about 1 pound), scrubbed and debearded - I just use frozen ones that have already been cleaned and cooked
- Thinly sliced basil for garnish
- Heat pan over medium. Add oil to pan, swirling to coat. Add shallots/onion and cook about 2 minutes or until tender, stirring frequently. Add garlic and cook another minute. Stir in coconut milk and next 7 ingredients (through chili flakes). Bring to a boil. Add mussels to pan. Cover and cook 5 minutes or until shells open. Discard any unopened shells. You may stope here and eat or continue step 2 for a more full sauce (I saw this in a different recipe by Laraine Perri in Cooking Light).
- Remove mussels from pan with a slotted spoon, reserving broth mixture. Divide mussels between 2 serving bowls; keep warm. Bring broth mixture to a boil; cook 5 minutes. Pour 1 cup sauce over each bowl. Sprinkle with sliced basil, if desired
- Optional: Serve with Scallion rice: Combine 1 cup water, 1/2 cup jasmine rice, 1 teaspoon butter, 1/4 teaspoon kosher salt, and 1 thinly sliced green onion in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 5 minutes. Fluff with a fork.
Easy Chicken Mushroom Casserole
Source: Rachelle Price, ND
From my midwestern roots, this one dish meal makes a tasty leftover and also freezes well…a good dish to bring a new mother as it is nourishing, immune supportive and high in protein. It is adapted from a recipe by Jo Radke.
Ingredients:
4 chicken breasts or 8 thighs -- bones/skin optional
8 slices swiss cheese
1 can of cream of mushroom/chicken soup (about 10 ounces). I always do make this homemade with a generous amount of sautéed onions (at least 1), garlic (2-10 cloves) and any type of sliced mushrooms (1-3 cups)…no cream is necessary – the dish tastes just as good without it. I sometimes use homemade bone broth from leftover chicken.
¼ - ½ c. Water
1 ½ c brown rice (uncooked)
1 can chicken broth or homemade bone or veggie stock (about 14 ounces)
1 cup croutons (homemade: cut up bread into small squares…add a lot of seasonings like oregano, thyme, parsley, sage, basil, salt and pepper…sautee on stove top or bake in oven with butter or oil).
Steps:
1. Pour water, chicken broth and soup together and set aside about a cup of this mixture for the top of the casserole
2. Mix rice with the liquid mixture and pour into the bottom of a 9 x 13 inch pan
3. Set chicken on top of this mixture and top with swiss cheese and then remaining 1 cup of liquid that was previously set aside.
4. Cover and bake at 350 for an hour…note that this time will vary depend on the type of rice used…brown rice may take up to 2 hours.
5. Remove cover for final 20 minutes and add croutons…you may broil for 5 minutes at the end to brown the cheese/croutons.
* Experiment with the liquid content if you like the dish soupy or solid…it does dry out more when re-heated so keeping a little extra liquid in there
Source: Rachelle Price, ND
From my midwestern roots, this one dish meal makes a tasty leftover and also freezes well…a good dish to bring a new mother as it is nourishing, immune supportive and high in protein. It is adapted from a recipe by Jo Radke.
Ingredients:
4 chicken breasts or 8 thighs -- bones/skin optional
8 slices swiss cheese
1 can of cream of mushroom/chicken soup (about 10 ounces). I always do make this homemade with a generous amount of sautéed onions (at least 1), garlic (2-10 cloves) and any type of sliced mushrooms (1-3 cups)…no cream is necessary – the dish tastes just as good without it. I sometimes use homemade bone broth from leftover chicken.
¼ - ½ c. Water
1 ½ c brown rice (uncooked)
1 can chicken broth or homemade bone or veggie stock (about 14 ounces)
1 cup croutons (homemade: cut up bread into small squares…add a lot of seasonings like oregano, thyme, parsley, sage, basil, salt and pepper…sautee on stove top or bake in oven with butter or oil).
Steps:
1. Pour water, chicken broth and soup together and set aside about a cup of this mixture for the top of the casserole
2. Mix rice with the liquid mixture and pour into the bottom of a 9 x 13 inch pan
3. Set chicken on top of this mixture and top with swiss cheese and then remaining 1 cup of liquid that was previously set aside.
4. Cover and bake at 350 for an hour…note that this time will vary depend on the type of rice used…brown rice may take up to 2 hours.
5. Remove cover for final 20 minutes and add croutons…you may broil for 5 minutes at the end to brown the cheese/croutons.
* Experiment with the liquid content if you like the dish soupy or solid…it does dry out more when re-heated so keeping a little extra liquid in there
Corned Beef and Cabbage Crock Pot Stew
By: Rachelle Price, ND
I love corned beef and cabbage so I decided to create an easy crock pot version of an Irish favorite, a perfect dish for St. Patrick’s day or any time of year. You can use a precooked corned beef brisket (or tips) or an uncooked one, just be mindful of which you have as it will determine when you add it to the crockpot. The measurements vary depending on what you’d like to emphasize.
Ingredients:
· 1-2 pounds of Corned beef (cooked or uncooked)
· ½ - 1 head of green cabbage, roughly chopped in large chunks- it shrinks down quite a bit
· 2-4 red potatoes, quartered
· 1-2 onions, quartered (any color but I like white or yellow)
· 3-5 cloves of crushed garlic
· 1 teaspoon black pepper corns (or crushed)
· ¼ - ½ teaspoon salt
· 2-3 cups of water
Optional:
· 2-3 carrots
· 2 bay leaves (remove before serving)
Directions:
1. Place all ingredients including corned beef, if it is raw, in a medium crock pot. (if using precooked corned beef, leave it out for now to keep it tender). I usually put the meat as the top layer. Note that even if your beef came in basting juices with spices, I still like to add some more, especially if it is the precooked corned beef you’re adding towards the end.
2. Cook on high for 1-2 hours and then turn to low for 4 hours (or just cook on low for 5-7 hours). If you are able, you can “baste” the meat with the juices in the bottom twice. Note that each time you open the lid, it takes about 20 minutes to recreate the heat/stem in the crock pot. Or just baste at the end before serving if you aren’t home to do this.
3. If using precooked corned beef, add it on top of the rest of the ingredients for the last hour or two, basting it with some of the juices below when putting it in.
4. You shouldn’t need to salt before serving. Enjoy!
By: Rachelle Price, ND
I love corned beef and cabbage so I decided to create an easy crock pot version of an Irish favorite, a perfect dish for St. Patrick’s day or any time of year. You can use a precooked corned beef brisket (or tips) or an uncooked one, just be mindful of which you have as it will determine when you add it to the crockpot. The measurements vary depending on what you’d like to emphasize.
Ingredients:
· 1-2 pounds of Corned beef (cooked or uncooked)
· ½ - 1 head of green cabbage, roughly chopped in large chunks- it shrinks down quite a bit
· 2-4 red potatoes, quartered
· 1-2 onions, quartered (any color but I like white or yellow)
· 3-5 cloves of crushed garlic
· 1 teaspoon black pepper corns (or crushed)
· ¼ - ½ teaspoon salt
· 2-3 cups of water
Optional:
· 2-3 carrots
· 2 bay leaves (remove before serving)
Directions:
1. Place all ingredients including corned beef, if it is raw, in a medium crock pot. (if using precooked corned beef, leave it out for now to keep it tender). I usually put the meat as the top layer. Note that even if your beef came in basting juices with spices, I still like to add some more, especially if it is the precooked corned beef you’re adding towards the end.
2. Cook on high for 1-2 hours and then turn to low for 4 hours (or just cook on low for 5-7 hours). If you are able, you can “baste” the meat with the juices in the bottom twice. Note that each time you open the lid, it takes about 20 minutes to recreate the heat/stem in the crock pot. Or just baste at the end before serving if you aren’t home to do this.
3. If using precooked corned beef, add it on top of the rest of the ingredients for the last hour or two, basting it with some of the juices below when putting it in.
4. You shouldn’t need to salt before serving. Enjoy!
Slow Cooked Beef Short Ribs
Tender, savory and delicious. Many adaptations are possible, such as using a beef roast instead of the ribs. Also, you can use beef stock instead of just water. I think some red wine and potatoes would also make a good addition.
Ingredients:
Directions:
It's really easy. Just put everything in a slow cooker and add some filtered water, probably about a cup or so. Let it cook on high for 4-6 hours or on low for 8-12 hours. The more you open the lid, the more steam is released and the longer it will take to cook. Add more salt to taste at the end if you need to.
Tender, savory and delicious. Many adaptations are possible, such as using a beef roast instead of the ribs. Also, you can use beef stock instead of just water. I think some red wine and potatoes would also make a good addition.
Ingredients:
- 2-4 pounds short ribs (about 2 ribs is one pound) - you may brown these on the stove first. I use butter.
- 4 carrots, sliced
- 4 celery stalks, sliced
- 1-2 onions, chopped or sliced. I used a yellow onion.
- 4 cloves chopped garlic
- 1 - 32 ounce can of fire roasted tomatoes (optional)
- 2 Tablespoons vinegar. I used balsamic.
- 2 Tablespoons prepared mustard. I used Sun Valley's chardonnay mustard from Whole Foods. It is amazing and good in dressings or as a dip for sharp cheddar cheese.
- 2 teaspoons dried thyme (or if fresh probably 6 teaspoons)
- Some salt and fresh cracked pepper. Add more salt at the end to taste.
- 12 ounces of fresh crimini (brown) mushrooms, sliced. Any type will work.
Directions:
It's really easy. Just put everything in a slow cooker and add some filtered water, probably about a cup or so. Let it cook on high for 4-6 hours or on low for 8-12 hours. The more you open the lid, the more steam is released and the longer it will take to cook. Add more salt to taste at the end if you need to.
Moroccan Chicken Bastilla
Source: www.about.com
This delicious recipe is an excellent blend of sweet and savory for dinner or an appetizer. It is best with a homemade simple curry sauce added on top of the chicken filling to keep things moist. Coat the almonds in honey if you would like to omit the powdered sugar. Be sure to add the cinnamon to the top after it comes out of the oven and not if you are freezing it for later, or the cinnamon will burn.
Chicken Bastilla is Morocco's famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, spicy omelet stuffing, and crunchy topping offried almonds sweetened and flavored with orange flower water. A garnish of powdered sugar and cinnamon adds to the fabulous blend of flavors.
This authentic recipe does take some time to prepare, but you'll find it well worth the effort. How to Make Chicken Bastilla shows how to assemble the bastilla.
Make bastilla a day or more in advance, and refrigerate or freeze until baking time. Also try Seafood Bastilla.
Makes one 12" bastilla. Serves 4.
Prep Time: 2 hours, 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Ingredients:
· 1 whole, large chicken, cut into pieces, skin and fat removed
· 2 very large sweet white onions, chopped medium
· 1 tablespoon ginger
· 2 teaspoons salt
· 1 1/2 teaspoons white pepper
· 1 teaspoon black pepper
· 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
· 1 teaspoon saffron threads, crumbled
· 2 or 3 cinnamon sticks
· 1/4 cup butter
· 1/4 cup olive oil
· --------------------------------------------------------------
· 1/4 cup chopped fresh cilantro
· 8 eggs, beaten
· --------------------------------------------------------------
· 2 cups whole blanched almonds
· vegetable oil, for frying the almonds
· 1/2 cup powdered sugar
· 2 tablespoons orange flower water
· 1 tablespoon butter, softened
· --------------------------------------------------------------
· 1/2 kg (about 1 lb.) warqa or phyllo dough
· 1/2 cup butter, melted
· 1 egg yolk, beaten
· --------------------------------------------------------------
· 1/2 cup powdered sugar
· 2 or 3 tablespoons cinnamon
Preparation:
Cook the Chicken
Mix the chicken with onion, spices, butter and oil in a heavy-bottomed stock pot or Dutch oven. Cover, and cook over medium to medium-high heat, stirring occasionally, for about an hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.
Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning.
While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into small 2" pieces. Stir in several spoonfuls of the onion mixture, cover the meat, and set aside.
Cook the Egg Stuffing
Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for a minute or two. Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to ten minutes for the eggs to set. Some oil separating from the eggs is OK. Set the egg stuffing aside.
Make the Almond Topping
Heat 1/2" of vegetable oil in a skillet over medium heat for about five minutes, or until the oil is hot. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.
Fry the almonds in batches, stirring constantly, until golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.
When the almonds have cooled completely, pulse them in a food processor until finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water, and tablespoon of butter. Set aside.
Assemble the Bastilla
Generously oil a 14" or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.
Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic as you work since it dries out very quickly.
Using your pan as a guide, overlap three or four single layers of warqa (shiny side down) – or double layers of phyllo dough – in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. (Remember to butter each layer of dough.)
Place one buttered 12" circle of warqa, or two 12" buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.
Cover the 12" circle with the chicken filling, and distribute the egg stuffing over the chicken.
Top the egg stuffing with another buttered 12" circle of warqa (shiny side up), or two 12" buttered circles of phyllo. Spread the almond topping over this layer of dough.
Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
Brush butter on the folded edges of dough, and top with three more overlapping layers of warqa(shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.
Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.
The bastilla is now ready for baking. It can be covered in plastic and stored in the refrigerator for up to a day, or in the freezer for up to two months.
Bake the Bastilla
Preheat an oven to 350° F (180° C). Place the bastilla on an oiled flat baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed into the oven directly from the freezer will take up to an hour to bake.
Garnish and Serve
Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.
Serve immediately.
Source: www.about.com
This delicious recipe is an excellent blend of sweet and savory for dinner or an appetizer. It is best with a homemade simple curry sauce added on top of the chicken filling to keep things moist. Coat the almonds in honey if you would like to omit the powdered sugar. Be sure to add the cinnamon to the top after it comes out of the oven and not if you are freezing it for later, or the cinnamon will burn.
Chicken Bastilla is Morocco's famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, spicy omelet stuffing, and crunchy topping offried almonds sweetened and flavored with orange flower water. A garnish of powdered sugar and cinnamon adds to the fabulous blend of flavors.
This authentic recipe does take some time to prepare, but you'll find it well worth the effort. How to Make Chicken Bastilla shows how to assemble the bastilla.
Make bastilla a day or more in advance, and refrigerate or freeze until baking time. Also try Seafood Bastilla.
Makes one 12" bastilla. Serves 4.
Prep Time: 2 hours, 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Ingredients:
· 1 whole, large chicken, cut into pieces, skin and fat removed
· 2 very large sweet white onions, chopped medium
· 1 tablespoon ginger
· 2 teaspoons salt
· 1 1/2 teaspoons white pepper
· 1 teaspoon black pepper
· 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
· 1 teaspoon saffron threads, crumbled
· 2 or 3 cinnamon sticks
· 1/4 cup butter
· 1/4 cup olive oil
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· 1/4 cup chopped fresh cilantro
· 8 eggs, beaten
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· 2 cups whole blanched almonds
· vegetable oil, for frying the almonds
· 1/2 cup powdered sugar
· 2 tablespoons orange flower water
· 1 tablespoon butter, softened
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· 1/2 kg (about 1 lb.) warqa or phyllo dough
· 1/2 cup butter, melted
· 1 egg yolk, beaten
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· 1/2 cup powdered sugar
· 2 or 3 tablespoons cinnamon
Preparation:
Cook the Chicken
Mix the chicken with onion, spices, butter and oil in a heavy-bottomed stock pot or Dutch oven. Cover, and cook over medium to medium-high heat, stirring occasionally, for about an hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.
Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning.
While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into small 2" pieces. Stir in several spoonfuls of the onion mixture, cover the meat, and set aside.
Cook the Egg Stuffing
Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for a minute or two. Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to ten minutes for the eggs to set. Some oil separating from the eggs is OK. Set the egg stuffing aside.
Make the Almond Topping
Heat 1/2" of vegetable oil in a skillet over medium heat for about five minutes, or until the oil is hot. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.
Fry the almonds in batches, stirring constantly, until golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.
When the almonds have cooled completely, pulse them in a food processor until finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water, and tablespoon of butter. Set aside.
Assemble the Bastilla
Generously oil a 14" or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.
Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic as you work since it dries out very quickly.
Using your pan as a guide, overlap three or four single layers of warqa (shiny side down) – or double layers of phyllo dough – in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. (Remember to butter each layer of dough.)
Place one buttered 12" circle of warqa, or two 12" buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.
Cover the 12" circle with the chicken filling, and distribute the egg stuffing over the chicken.
Top the egg stuffing with another buttered 12" circle of warqa (shiny side up), or two 12" buttered circles of phyllo. Spread the almond topping over this layer of dough.
Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
Brush butter on the folded edges of dough, and top with three more overlapping layers of warqa(shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.
Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.
The bastilla is now ready for baking. It can be covered in plastic and stored in the refrigerator for up to a day, or in the freezer for up to two months.
Bake the Bastilla
Preheat an oven to 350° F (180° C). Place the bastilla on an oiled flat baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed into the oven directly from the freezer will take up to an hour to bake.
Garnish and Serve
Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.
Serve immediately.