Chicken Tagine

So this recipe is from a cooking book called "Budget Dinners" from Good Housekeeping publishing.
We altered it a bit to add bit of "zing" to the recipe.

BTW, slow cooker is needed for this.

Anyway, here is how we do it.

1 medium butternut squash - peeled and cut into 2-inch chunks
1 head of cauliflower - chopped
2 medium tomatoes - chopped
1 medium onion - chopped
2 cloves garlic - crushed with press (or minced)
1 can (15 to 19 ounce) garbanzo beans - rinsed and drained
1 cup chicken broth
1/3 cup raisins
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt (I ended up putting more on my plate later)
1/4 tsp pepper (same here)
3 lbs chicken breast (or bone-in thighs)
1 box (10 ounces) plain couscous
1/2 cup pitted green olives

In 6-quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth, and raisins.
In cup, combine coriander, cumin, cinnamon, salt, and ground black pepper.
Rub spice mixture over the chicken breast; place chicken on top of the vegetable mixture in the cooker.
Cover and cook for 8 hours on low setting for 4 hours on high setting (we cooked on 8 hour setting).

About 10 minutes before serving, prepare couscous as box directs.

To serve, fluff couscous with fork. Stir olives into chicken mixture.

It's definitely a great comfort food. It takes a long time to cook but prep time shouldn't take too long.

Hope you guys can try this one at home too!

Enjoy!

Korean Bulgogi Taco

So, Seattlites, you probably have heard of a food truck called "Marination" and loved their Korean BBQ inspired tacos.
I will be sharing my version of Korean taco today, and show you how easy it is make them.

There are few things to put it together;
* Korean BBQ meat (Bul-go-gi)
* Cilantro-Onion relish
* Soysauce Napa/Romaine slaw with Chili-soy vinaigrette
* Spicy Mayo spread
* Tortilla wrap (small size)

This recipe will make about 8~10 small tacos

Korean BBQ (Bulgogi) Sauce
I usually buy pre-made sauce from the store, but if you are up for it, you can make your own from the scratch.

1 lb of thinly sliced sirloin (or more, it's up to you).

Soy Sauce - 3 tbsp
Sugar - 1~2 tbsp
Rice Wine - 2 tbsp
Plum juice - 1tbsp
Minced garlic - 1 tsp
Pepper 3 sprinkles
Sesame oil - 1tsp

Mix all the ingredients together first and pour over the meat, mix and let it sit for couple hours to overnight (longer it marinates, better)

Cilantro-Onion Relish
1/2 Red onion - Minced
Rice wine vinegar - 1 tbsp
Cilantro - 1 tbsp (minced)
Lime juice - 2 tbsp
Salt - two pinch

Mix rice wine vinegar and onions together, let it sit for 5~10 min. add rest of ingredients and stir to combine.

Napa/Romaine Slaw with Chili-Soy Vinaigrette
Napa Cabbage - 2 cups (shredded)
Romaine lettuce - 4 cups (shredded)
Soy sauce - 1/4 cups
Rice wine vinegar - 2 tsp
1 clove Garlic - minced
2 small Jalapeños - seeded and minced
Ginger - 1 tsp (minced)

Whisk together all ingredients but lettuce and cabbage. Dress lettuce and cabbage right before serving so it doesn't get soggy.

Spicy Mayo Spread
Mayo - 1/2 cup
Sriracha - 1.5 tbsp
Ketchup - 1 tbsp
Lime/Lemon juice - 1 tbsp
Pinch of pepper


There it is!
Enjoy~!

Lime - Halibut - Bok Choy

So, who doesn't like anything cooked with butter? This is one of our all time favorite dishes to make. It's tangy and sweet, full of flavors. The flakiness of the halibut mixes very well with the texture and sweetness of the bok choy. We highly recommend it. :D

1 lb - Halibut
.5 tsp - Black Pepper
2 tbsp - Butter
2 cups - Orange Marmalade
1 tbsp - Soy Sauce
.5 tsp - Grate Ginger
.25 tsp - Cayenne Pepper
4 cups - Sliced Bock Choy
1 Lime - Wedges
1 or 2 box of couscous (follow box direction)

1. Melt butter over medium heat in a pan.
2. Cook pepper sprinkled halibut for 10~12 minutes.
3. Take the Halibut out on a plate, but keep the sauce in the pan.
4. Add orange marmalade, lime juice, soy sauce, ginger and cayenne pepper to the pan, mix them together for couple minutes. Remove pan from the heat and add bok choy to pan for couple minutes until your liking.
5. Pour the sauce over the fish and serve with bok choy and couscous.

Welcome, and GET IN MA MOUF

Hello!

Welcome to our new food blog! We're a couple of Midwestern transplants living in Seattle and putting everything (tasty) in our mouths. We plan on reviewing restaurants, talking about cooking and baking, posting recipes, and generally blathering about anything fun and food related. We don't have any professional food experience, and, other than preferring a hole-in-the-wall to big chain restaurants, we're fairly unpretentious. That's pretty much it! Hope you enjoy!

R & S