Wendy's World

I'm back blogging! Since this blog is titled "Wendy's World," I'm going to make it more about my world as a stay-at-home mom and wife. I don't know what I'll talk about but it will most likely be random and what ever I feel like at the time.

For today, I'll start with a very deep and interesting conversation I had with Jenna's preschool teachers. We came to a shocking discovery and therefore conclusion that I feel everyone should know: Use the large marshmallows to make Rice Krispy Treats, not the small ones. They are so much chewier and yummy that way! Another tip I learned last night while making said treats - spray some PAM on the spatula when you're spreading them in the pan (also sprayed with PAM).

I was talking with a friend about food (big surprise) and I said I'd share my most recent cooking adventures in Moroccan food. Here are the two Rachael Ray recipes I tried:

Moroccan Skillet Chicken with Pine Nut Couscous
1 T sweet paprika
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin
1/2 tsp cinnamon
2 lbs skinless, boneless chicken cut into 2-inch pieces (I prefer chicken thighs)
2 T EVOO
1 large onion, thinly sliced (I used less)
4 cloves garlic, crushed
2 lemons, 1 thinly sliced, 1 juiced (I used only 1 lemon sliced and that was plenty)
Salt and pepper
2.5 C chicken stock
1 C pitted large green olives (I omitted)
1 T butter
1.5 C couscous
1/4 C pine nuts, toasted
1 C flat-leaf parsley leaves (I used less)

In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat. (I put it all in a zip-lock bag and flipped it around.)

In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning until browned about 3 to 4 minutes. Add the onion, garlic, and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened about 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice (I omitted the lemon juice), scraping the bottom of the pan. Remove from the heat and season with salt and pepper.

In a medium saucepan, bring the remaining 1.5 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.

I served Honey Carrots with that dish
2 lbs baby carrots
1 medium onion, chopped (I used less)
1.5 C chicken stock
2 T parsley, chopped
1.5 T honey
1 T butter
1/2 tsp thyme

In a suitably sized skillet, melt the butter over a medium heat

Cook the chopped onion, stirring, until softened

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in parsley

Moroccan Beef Patties
Salt
1.5 C couscous
Freshly ground pepper
1 lb lean ground beef
2 cloves garlic, finely chopped
1/2 medium onion
1 T paprika
1 tsp cinnamon
1 tsp cumin
1 tsp ground allspice
3 T EVOO (1 for meat, 2 for cooking)
1/4 C chopped flat-leaf parsley

In a small saucepan, bring 1.5 cups salted water to a boil (or chicken stock). Stir in the couscous, cover and remove from the heat.

In a bowl, combine the beef, garlic, onion, spice, 1 T of EVOO, 2 T parsley, and 1 tsp salt. Form 8 patties.

Heat the remaining 2 T EVOO in a large nonstick skillet over med-high heat. Add the beef patties and cook for about 3 minutes on each side for med-rare. Fluff the couscous again with a fork, transfer to a platter to top with the beef patties and the remaining 2 T parsley.

I served RR's Tomato Salad with that dish
8 plum tomatoes - seeded, quartered and thinly sliced
1 medium red onion, quartered and thinly sliced
1 C fresh basil leaves, cut into thin strips
1/2 C flat-leaf parsley, chopped
1/3 C EVOO
Coarse salt and freshly ground pepper

In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the EVOO. Season to taste with salt and pepper.