Oatmeal Raisin Cookies

Ingredients:
3/4 c butter, softened
3/4 c white sugar
3/4 c packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 c all purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt
2 3/4 c rolled oats
1 c raisins

Directions:
1. Preheat oven to 375.
2. Cream together butter, sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 10 to minutes or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

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Grandma’s Mexican Salsa

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Serving Size: 2 cups

Ingredients:
1/2 large white onion, finely diced
1/4 cup apple cider vinegar
3/4 tablespoon sugar
1 teaspoon salt
6 roma tomatoes
1 to 2 jalapeños
2 to 3 cloves garlic, unpeeled
1/2 teaspoon salt, plus more to taste
1 handful cilantro
Squeeze of lime juice

Directions:
Combine the vinegar, sugar, salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature. Grill the tomatoes, jalapeños, and garlic until blackened on all sides. The jalapeños and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they’re done. Set aside to cool. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapeños. Blend the tomatoes, jalapeños, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.

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SANYO DIGITAL CAMERA

SANYO DIGITAL CAMERA

Ingredients
2 TBS olive oil
2 onions, slides
1 red pepper, sliced
1 red chili, seeds removed, sliced
1 3/4 c chopped tomatoes
1 TB superfine sugar
4 eggs
2 garlic cloves, minced
salt and pepper
1 small bunch parsley, chopped

Instructions:
Heat the oil in a cast-iron pan. Add the onions, pepper, and chili and sauté until they caramelize and soften. Add the tomatoes and sugar and simmer until the liquid has evaporated. Make 4 pockets in the tomato mixture and crack an egg into each of them. Cover the pan and cook for 1 minute more.

Bastilla (Moroccan Chicken Pie)

Ingredients:
For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners’ sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

Directions:
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.

To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.

In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.

Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.

Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.

Preheat oven to 425°F. and butter 2 large shallow baking pans.

In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.

Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.

Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b’stilla immediately.

Form 8 more b’stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b’stilla as it is made. B’stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.

Bake chilled b’stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b’stillas slightly on a rack. Sprinkle b’stillas with confectioners’ sugar and cinnamon and serve warm.

To make the ras el hanout:
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.