Expand your palate

We all get used to certain kinds of every day foods. We pick up a routine, we tend to eat the same things over and over. While having your favorites is perfectly OK, broadening your horizons is also a great way to go on an adventure albeit while being in your kitchen. Experiencing new flavors, trying new spices or different combinations of the same spices can be a wonderful way to find new things and explore aspects of cooking and eating you didn’t think were possible.

Over the course of the last week or so I cooked up quite a bit and wanted to try some new flavors, I have listed them below and also I have put recipes for each item and I hope you enjoy them. Don’t be afraid to experiment with each of the recipes if there is a spice or seasoning or mixture that you may like better. Let me know what you do in the comments. 🙂

  • Lamb Chili
  • Balsamic Vinegar/Red Wine Glazed Roast Chicken
  • Moroccan Chicken
  • Blackberry Oatmeal

Lamb Chili (Slow Cooker)

1 lb Ground Lamb

1 Tsp Cinnamon

2 Tbsp Chili Powder

1 Cup mixed red and green bell peppers

2 Tbsp Olive Oil

1 Teaspoon Salt (or alternative if you dont use salt)

1 Tbsp Garlic Powder

2 tsp Coriander

2 tbsp Cumin

1 Can Tomato Sauce

Instructions: Brown the ground lamb with the bell peppers on medium high heat. Once browned put in slow cooker along with all other ingredients on low for 8-10 hours. Garnish with shredded cheese, raw onions, sour cream or non fat greek yogurt.

Balsamic Vinegar-Red Wine Chicken

1 Whole chicken

1/2 Cup Balsamic Vinegar

1/2 Cup Red Wine

2 Tbsp Garlic Powder

2 Tbsp Rosemary

1 tsp Black Pepper

2 Cups of Purple Onions sliced

Instructions:

Remove the insides of the chicken, its usually pretty easy, either in a bag or just a clump you can pull out easily. Wash the chicken and then pat it dry. Mix the spices and rub them all over the chicken underneath, under the skin, and on the top. Put the cut onions on the bottom of the pan. Take the balsamic vinegar and wine mix it together and pour over the entire chicken making sure to coat evenly. Bake in the oven at 350 degrees for 2 hours or when internal temperature is 180, mine browned very quickly which is fine but if you want less color cover it.

Moroccan Chicken

6 Chicken Drumsticks & 6 Chicken Thighs Skinned

1 Eggplant cut into cubes

2 tsp Fennel seeds;ground

2 Tbsp Paprika

2 tsp Turmeric

Fresh Cilantro

2 Tbsp Marjoram

1 tsp Ground Ginger

2 Tbsp Garlic paste

2 Bell Peppers, large dice

2 Tomatoes

1/4 Cup Fresh Lemon Juice

1 tsp Cumin

2 Cups Water

Olive Oil

2 tsp Coriander

1 tsp Salt

1 tsp black pepper

Instructions: Put diced bell peppers with garlic into large deep pot with olive oil, cook until softened, around 4 minutes. Add paprika, salt, cumin, coriander, ginger,turmeric, fennel, pepper stir until mixed through about 1 minute.Add tomatoes, water and lemon juice. Bring to a boil. Add all the chicken and spoon sauce over it, bring to a boil, then reduce heat and cover. Simmer for 20 minutes, after 20 minutes stir the chicken around making sure its being cooked properly. Cook another 5 minutes, add the eggplant and marjoram uncovered for another 10 minutes or until eggplant is tender and cooked through. Transfer to a large serving bowl and sprinkle fresh cilantro over it. ENJOY.

Black Berry Oatmeal

1 Cup Old Fashioned Oats

2 Cups Almond Milk

1 Tsp Cinnamon

Dash of salt

1 Tsp Brown Sugar

1 Cup fresh blackberries

Instructions: Heat  almond milk over medium high heat,add salt. Once heated add oats, let cook for 2-3 minutes add cinnamon and blackberries, Cook until oats have absorbed most of milk. Shut off and sprinkle brown sugar over it and stir.

I hope everyone enjoys these recipes, I definitely did. More to come soon!

Food and Family,

Timna

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