Chicken Mqualli with Preserved Lemons and Olives

Posted by Raissa Nebie on August 14, 2009 | 1 Comment

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Remember the preserved lemons I made back in July? Well, it’s been over a month and they are now ready to be used. And what’s a better way to use Moroccan goodies than in a Moroccan dish? It took me a while to find a good Moroccan cookbook. All the ones I found before were too westernized for my taste. So when I went to Morocco last summer, I made it my goal to find an authentic Moroccan cookbook. I ended up buying La Cuisine Marocaine (Moroccan Cooking) by Latifa Bennani-Smires, highly recommended by all the locals I asked. Read more

Filed under: African, Cooking, Poultry and Game Birds

Chicken Yassa, A Taste of the Senegambia Experience

Posted by Thrifty Gourmet on July 28, 2009 | No Comments

Today’s post is kindly brought to you by a reader and friend from London, England. Please welcome our Afropean foodie friend Nana-Adwo N’dow as she shares one of her favorite west African dishes with us.

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Yesterday, it rained… again! After so many years in the UK, this should not get to me, but I just could not help but think about when I last visited my family in Gambia. I was nicely greeted by ever-shining sun, beautiful scenery, relaxed pace of life and of course great food.

In an attempt to forget about the gloomy doomed weather, I thought to myself “if the Mountain will not come to the prophet, the prophet must go to the Mountain” and set out to make some Chicken Yassa. Before I go any further, I think it is of up most importance that I give you a short history lesson. Read more

Filed under: African, Cooking, Poultry and Game Birds

A Little Splurge on Duck Confit

Posted by Raissa Nebie on July 22, 2009 | No Comments

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Every now and then, one should step out of the thrifty zone and splurge on something delicious. I’m not saying to empty the piggy bank on foie gras and caviar, but a fancy meal here and there doesn’t hurt. Duck confit is a dish I consider a reasonable splurge.

For a long time, I viewed duck confit as one of those dishes that were better left in the hands of French chefs. But as I started making it at home, it dawned on me that it was nothing more than salt-cured duck legs that are slow-cooked in duck fat. Read more

Filed under: Cooking, French, Poultry and Game Birds

Day 1: Arroz con Pollo and Black Bean Soup

Posted by Rachel Crawford on June 25, 2009 | No Comments

So, Day 1 report. My daily allowance for 2 people is $7.14 to equal $50 for the week.

What we ate Monday:

Breakfast: Brown Bread = $.23 x 2 servings = $.46
Lunch: Leftover Arroz con Pollo = $1.58 x 2 servings = $3.16
Snack: Orange (already accounted for cost in scone recipe)
Dinner: Black Bean Soup = $.74 x 2 servings = $1.50

Total: $5.12 – wow! under!

The Arroz con Pollo recipe, which I made for dinner Sunday, was supposed to serve 4, but definitely came out to 6 servings (and I think I put in 1/2 the chicken it called for!). So that brings my per meal price down significantly. The Arroz con Pollo and soup are also combined to nice effect for lunch — a little bean & rice action. Last night I made cornbread to go along with the soup…but first things first. Read more

Filed under: Budgeting, Cooking, Pasta, Rice and Grains, Poultry and Game Birds

Roast Chicken with Chickpea Puree

Posted by Raissa Nebie on June 3, 2009 | No Comments

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A chef once told me: “you can measure a cook’s skills by his or her ability to roast a chicken.” I don’t know whether that’s a verified fact, but what I do know is that mastering the art of roasting chicken proved to be a more than useful skill to me. Not only is roast chicken a delicious option for last minute dinner parties, but leftovers make for wonderful next day creations. From salads to soups, sandwiches, rice dishes and quesadillas, the uses of roast chicken are endless. So, the next time you find yourself with 1 hour to plan a dinner party on a poor man’s budget, think chicken and chickpeas. Read more

Filed under: Beans and Legumes, Cooking, Poultry and Game Birds
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