Granola

4 c. old fashioned oats
2 c. slivered almonds
1/2 c. wheat germ
1 c. coconut
1 tsp. salt
1/2 c. canola oil
1 can sweetened condensed milk

Stir altogether. Spread in sprayed jelly roll pan.
Toast 350 from 14 minutes. Stir cook for an additional 10 minutes.

White Almond Cookies

We always call these the anemic cookies because they are very pale looking but, they are very tasty. Post in commemoration of Rebecca and Shelah's Boston Marathon 2009 run.

1 c. of butter
3/4 c white sugar (1/4 c. for rolling)
1 egg
2 1/2 cups of flour
1 T. and 1 t. almond extract.

Cream butter, sugar, and extract. Add egg, mix well. Stir in flour. Roll into balls. Roll balls in sugar. Place on cookie sheet bake for 7-9 minutes at 375.

For festive variations you can roll them in colored sugar
you can also sub. vanilla, or lemon extract.

Catherine's Banana Bread

Hands down the best banana bread ever! My friend Catherine's recipe. With additions by my excellent cook friend, Erin.

1/2 c. butter
3/4 c. brown sugar
3/4 c. sugar
1 t. vanilla
2 eggs
2 bananas - mashed
2 c. flour
1 tsp. baking powder
1/2 t. baking soda
3/4 c. buttermilk

topping- mix brown sugar, white sugar, cinnamon and nuts if desired.

Cream butter and sugars, add vanilla and eggs mix well. Stir in bananas. Alternately add dry ingredients and buttermilk. Mix completely between additions. Pour into greased pan. Top generously with crumb topping. (1 large or 3 small pans) Bake for 1 hr at 325 (less for smalls).

Moroccan Kefta and Yogurt sauce

A traditional appetizer~(to make them Greek or Turkish style omit the cinnamon, allspice, and nutmeg) can also be served in pitas.

1 lb. ground lamb (or substitute 2lbs of either)

1 lb. ground beef

1 onion finely chopped

1/3 c. chopped fresh parsley

1/4 c. chopped fresh cilantro

2 mint springs chopped

2 cloves garlic crushed

1/2 t. cumin

dash of garlic salt

1/4 t. cinnamon

dash of nutmeg

dash of allspice

salt

pepper

Mix meat together from onto skewers or small patties. Grill or fry in a pan. serve with yogurt sauce.

2 cups plain yogurt

1/4 dried dill

1 t. crushed garlic

1 t. fresh parsley chopped

Moroccan Bread

2 1/2 c. white flour
1 1/2 c. wheat flour
1 t. salt
1 c. water and milk mixed- warm

2/3 c. water and milk mixed- warm
1 T. sugar
2 t. yeast

place yeast in a small bowl add sugar and 2/3 c/ water/milk. let sit for 10 minutes. In separate bowl add flours and salt. mix well. add yeast started. Knead on counter into a soft ball 10 min or until smooth. Break dough into 4 pieces. shape into balls flatten on greased baking pans. Cover with a cloth and let them rise until double (or doesn't spring back when touched (about 1- 1.5 hrs) Heat oven to 400 cook for 12 min. then reduce heat to 300 and cook for 15-20 min.

Moroccan Pan Fried Chicken

My boys favorite Moroccan dish!

Chicken breasts
1 small green chili diced
3 garlic cloves sliced into coins
3 green onions finely sliced
5 wafer thin slices of fresh ginger finely chopped
1/2 t. coriander
1/2 t. ground cumin
2 T. olive oil
1 1/2 T. lemon juice
2 T. pine nuts
2 T. sliced almonds
2 T. golden raisins
1 T. fresh cilantro
salt and pepper

Cut chicken breast into strips (3 per breast) . In a small bowl mix chili, garlic, onions, spices, olive oil, lemon juice, pine nuts, almonds, and raisins. Place chicken in pie pan or 9x13. toss with marinade. Season with salt and pepper. Refrigerate for 3 hours. Coat a pan with olive oil. place chicken in pan. cook until browned on either side. add remainder of the marinade (onions, pine nuts etc) too the pan and cook until golden.

Moroccan Vegetable Couscous

My favorite medical missions were to Morocco Agadir in 2000 and Marrakesh 2004. We ate tagines for lunch daily. This was one of my favorites

2 Tbsp. olive oil

2 onions chopped

6 carrots cut into strips or rounds

2 parsnips cut into strips or rounds

1 large can diced tomatoes

4 cups chicken broth

dash of ginger

pinch of saffron

1 cinnamon stick

1 can chickpeas (drained, washed, skins removed)

2 small zucchini julienned

4 oz. fresh green beans trimmed and halved

1/3 c. golden raisins

dash Tabasco sauce

salt and pepper

Serve on a bed of prepared couscous.

Heat oil in pan. cook onions until clear. Add carrots and parsnips, cover and cook on medium for 5-6 minutes stirring occasionally. Add tomatoes, and chicken broth. Season with salt, pepper, ginger, saffron, cinnamon stick and Tabasco. Bring to a boil simmer for 35-40 minutes. (Place chickpeas in a bowl of cold water. rub between fingers to remove skins) Add chickpeas , zucchini, beans and raisins. Cook ten more minutes. serve with prepared couscous.

White Chicken Chili

2 T. olive oil
1 onion chopped fine
2 t. pressed or chopped garlic
1 small can diced chilis
2 cans chicken broth
1 1/2 c. chopped chicken
1 can navy beans -drained/rinsed
1 can great northern beans drained/rinsed
1 1/2 t. cumin
1 can corn- drained
2 T. lime juice
dash of cayenne pepper
salt and pepper

serve with cheesze, sour cream, & tortilla chips.

Sautee onions and garlic in olive oil until clear. Add chilis. Add remaining ingredients. Simmer 20 minutes.