Recently I made a tomato based curry, and I thought that a curried roll would be a great way to accompany the stew. I came up with this recipe for a warm, curried biscuit with yogurt. They are a bright yellow color from the turmeric in the dough. Flavors of cardamom, cinnamon, and caraway are all present along with the rich and tangy flavor of yogurt. The house smelled amazing from the spices’ aroma. The crust was just crunchy enough to get a nice contrast against the soft, warm inside part of the roll. They were perfect as an appetizer with butter, or for scooping up that list bit of curry in the bowl. I will be making these again the next time I make a curry dish!
…
Recipes
Tomato Curry Stew with Chickpeas and Potatoes
This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes. I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours. All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.
…
Moroccan Roasted Sweet Potatoes
Whenever I make Roasted Moroccan Chicken I roast russet potatoes in some spicy Harissa paste and honey for a side dish. This time I had some nice sweet potatoes in the refrigerator so I thought I would try them with the Moroccan dish instead. I figured the additional sweetness of the potato would balance nicely with the chili paste. It turns out I was right as the balance of the sweet potato and the spicy chilies were a really good combination! I love contrasting flavors in general and this definitely had that going for it. I simply tossed the sweet potato pieces in olive oil and spread the chili paste over the potatoes along with a couple dashes of coriander and cinnamon. I used just a touch of honey to bring out the flavors of the sweet potato. This side dish was the perfect accompaniment for the chicken and a great pop of color on the plate.
…
Moroccan Roasted Carrots and Beets
One of my favorite main courses is the recipe for roasted Moroccan Chicken with Preserved Lemons. I am always thinking of new sides to go with the spicy and savory flavors of this dish. I had some beets in the refrigerator and I thought a warm roasted vegetable salad would be a great accompaniment to the main course. I was not let down as the warm beets and carrots were so good with the chicken! The carrots, onions, and beets are simply tossed in oil and seasoned with Moroccan spices and baked in the oven. The earthy vegetables went very well with the spicy and sweet seasonings so I will definitely be making this again.
…
Sour Cream and Dill Biscuits
For dinner lately I have been enjoying the great combination of warm biscuits and soup. The flaky biscuits are perfect for dipping in that last tablespoon of broth at the very end. I recently tried a really easy recipe for sour cream biscuits and I was happy with the results. It only took 20 minutes to prep and bake. To spice the recipe up I added some dill which I thought would work nicely with the sour cream. Plain or buttered, these biscuits are a perfect side dish for hot soups. I had mine with some tasty turkey and wild rice soup and it was a match made in heaven!
…
Ginger and Honey Mustard Glazed Ham
A slice of savory, spiced ham is a great dinner to fight the winter chill. I picked up a small hickory smoked ham steak with the bone in and decided to make a simple sauce of mustard, honey, ginger, cloves, and cinnamon. I broiled the ham for a few minutes on each side and the results were very good. The ham was flavorful but not too sweet which was the effect I was trying for. For a side dish, I made a simple baked sweet potato which was super tasty with the glazed ham.
…
Rosemary Herb Biscuits
I recently made turkey and wild rice soup and I was trying to think of something tasty to go along with it. Biscuits came to mind as the perfect counterpart to a hearty soup. Instead of just plain biscuits I added some sage, rosemary, and thyme for more flavor. They turned out really well and the texture was crisp and flaky on the outside and warm and soft on the inside. They were easy to make and very good with my soup! I will definitely be making these again.
…
Cherry Chocolate Chip Cookies
Cherries and chocolate are a perfect food combination. The tanginess and sweetness of the cherries combined with dark chocolate is one of my favorite desserts. I had never tried making a cherry and chocolate cookie before and when I came across a recipe for this cookie I knew I had to try it. I used semi-sweet chocolate chips, but the chips can easily be substituted for chocolate chunks from a good chocolate bar. The recipe begins as a standard chocolate chip cookie recipe which is very easy to throw together. The steps that deviate from that recipe comes from adding the cocoa powder and the dried cherries. I like chocolate chip cookies to be crispy on the outside and chewy/soft on the inside and these were pretty much the perfect texture in every way. The tangy cherries and chocolate were perfectly balanced. I’m sure you could exchange the dried cherries for some other dried fruit that pairs well with chocolate so I can’t wait to play around more with this recipe!
…
Cochinita Pibil Tacos with Queso Fresco and Pickled Onions
Cochinita Pibil tacos is a traditional Mexican/Central American dish that is made by slowly roasting pork shoulder with a savory spice blend that consists of cumin seed, annatto seed, cloves and allspice berries. The pork is marinated in spices and orange juice over night, wrapped in banana leaves, and baked in the oven. Thankfully it was easy to find the annatto seeds and banana leaves at a latin grocery store. After several hours, my kitchen smelled amazing from the spices and the pork was ready to be shredded and wrapped in warm corn tacos. I added a little crumbled queso fresco and Mexican pickled onions for garnish. To add a substantial amount of heat I put a tiny bit of roasted habanero salsa on them as well. I topped the tacos with fresh cilantro. If the salsa is just too firey, add a little sour cream to cool the heat.
…
Mexican Pickled Red Onions
I had never tried pickling anything for a recipe before but it turned out to be surprisingly easy and was a delicious condiment on tacos. A simple pickling technique is to submerge the onions in vinegar, salt, and sugar for several hours. You can also add acidic juices and spices to provide more flavor. In this recipe I used orange, lime, and apple cider vinegar for a vibrant citrus flavor. I also added a little fresh oregano which tasted great with the onions. After a few hours, the onions soften and turn an even brighter shade of red. Another way to get the onions even softer is to blanch them prior to pickling. This will be a great condiment on mexican food and even sandwiches so I plan to use it again soon!
…