April 21, 2021

Chtit’ha Djedj

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Chtit’ha Djedj

(Algerian Chicken with Chickpeas)

April 21: National Chickpeas Day

Islander’s brother, Kahuna, loves chickpeas and requests that his sister cooks something with it when he is able to visit and stay with us. This Algerian chicken stew with chickpeas is an easy and hearty recipe that he enjoys as a home-cooked meal.

We also treat him to Mediterranean and Middle Eastern meals, which feature his favorite garbanzo beans as ingredients in this cultural cuisine, at nearby restaurants in our Texas town. Some offer tasty stews with chickpeas on their menus.

As we are unable to see each other due the coronavirus, he cooks this chicken and chickpea stew for his religious community of brothers. Kahuna also serves a side salad with—no surprise—extra chickpeas!

We are sure he is enjoying National Chickpeas Day—whatever he is eating with garbanzo beans—and we hope our readers do, too, when they cook Algerian chicken stew with chickpeas.

Recipe

(Adapted from Handful of Joy)

Ingredients

  • Oil for frying
  • 1 large onion, chopped
  • 5 chicken legs
  • ½ – 1 teaspoon harissa spice
  • 1 ½ tablespoons tomato paste
  • 4-6 cloves garlic, crushed
  • 1 can (15.5 ounces) chickpeas (garbanzo beans), drained
  • 2 chicken breasts, cut into bite-sized pieces
  • Water
  • Salt and pepper to taste
  • Fresh cilantro leaves, chopped

Directions

In a large pot, saute the onions in oil over medium high heat until translucent. Add the chicken legs and brown the skin. Sprinkle harissa spice.

Add the tomato paste, crushed garlic and drained chickpeas.

Add the chopped chicken breast. Pour enough water to cover everything (less if thicker gravy, more if soupy). Salt and pepper to taste. Cover and simmer for 35-45 minutes or until the meat is cooked through. Transfer to a serving dish. Garnish with cilantro. Serve hot with couscous or rice.

Notes

  • Ground harissa is a mildly spiced mix, not the chili paste. We used McCormick’s brand found at our local grocery store. Middle Eastern stores also carry different brands with mild and hot options.

  • Search our blog for other recipes containing chickpeas (garbanzo beans).

 

April 11, 2021

HI Cookery is 11!

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HI Cookery is 11!

Since 2010, we were “cooking our way through the calendar”. Having completed that challenge last year, after a decade, we aim to continue “cooking our way through the countries”, as we like to feature ethnic and eclectic recipes on our blog. We already had a head start posting some ethnic recipes in the last 10 years and have since moved them from under the “Theme Menus” to a new tab of its own above, “A-Z Countries Recipes”. It is our newest culinary journey to try cooking foods from around the world. There are many other blogs that are attempting the same thing (especially during quarantine and as a pandemic project) and we are joining in on the adventure!

We often get asked how we met so many people from around the world and how our global outlook influences what we eat and cook. 

  • Firstly, we grew up in mixed families (Islander is of Asian-Pacific Islander heritage and Highlander is of Scottish, Canadian and English descent). We want our marriage to combine both the best of the East and the West! 
  • Secondly, Highlander’s job moved us around the USA a lot; we lived in many multiculturally diverse cities, giving us the opportunity to attend cultural festivals, shop at ethnic grocery stores and eat at a variety of ethnic restaurants. 
  • Thirdly, we were involved in international student association activities at our universities and have kept in contact with roommates and friends from all over the world. We try to visit them in their countries and enjoy international travel when we can. They have graciously shared recipes and continue to inspire us with their cultural cuisines.
  • Fourthly, Islander’s college courses were in intercultural and international communications and her jobs included tutoring English as a Second Language and doing freelance media work for different ethnic businesses. These connections allow us to interact with many people from all over the globe.
  • Last but not least, we serve in a marriage ministry at our church and, because of our background and experiences, are frequently assigned as mentors to mixed couples. 

HI Cookery reflects all of the above on our eating and cooking experiences. Our life is enriched by the people who have shared their culture and cuisine with us. In turn, we hope to pay it forward through our blog as long as we are able. As always…

Tapadh leat! Mahalo! Thanks!

Highlander and Islander

 

March 17, 2021

Bailey’s Irish Cream Chocolate Chip Cookies

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Bailey’s Irish Cream

Chocolate Chip Cookies

March 17: Feast Day of St. Patrick

Our local Walmart FINALLY stocked Bailey’s Irish Cream Chocolate Baking Chips in the store. We thought people were panic-purchasing. But perhaps these new chip additions were just that popular and novel so they sold out fast. Of course, when we saw them on the shelves for the first time (luck of the Irish?!) we had to buy and try them, too, especially for a St. Patrick’s Day dessert.

We baked half a batch of the classic cookie recipe on the back of the package so we could snack on the restso we could make something else the next time (see Notes below). The morsels tasted mostly like chocolate chips with a bit of Bailey’s Irish Cream (without the booze buzz). We also used an Irish butter for a richer recipe. Yes, the cookies were yummy as expected—Bailey’s chips did not make a familiar and favorite treat taste boring!

So splurge on these special baking chips and make Bailey’s Irish Cream Chocolate Chip Cookies for a festive Feast Day of St. Patrick.

Recipe

(Adapted from Clabber Girl)

Ingredients

  • 1 stick (½ cup) butter, unsalted, softened (we used Kerrygold Irish butter)
  • 2/3 cup brown sugar, packed
  • 1 ¼ cup sugar, granulated white
  • 2 eggs, large
  • 1 teaspoon vanilla
  • 2 ¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons salt
  • 1 package (1 ½ cups or 12 ounces) Bailey’s baking chips

Directions

In a mixing bowl, cream the butter with brown and white sugar.

Beat in the egg and add the vanilla. In a separate bowl, combine the flour, baking powder, baking powder and salt. Gradually mix this in with the butter mixture.

Fold in the Bailey’s baking chips. Use a small cookie scoop to place dough rounds onto a baking sheet lined with parchment paper.

Lightly flour the bottom of a flat glass. Press to flatten the cookie dough. Bake in a preheated oven at 375 degrees for 10-12 minutes or until golden. Remove from the oven and let rest on the baking sheet for about five minutes before transferring to a wire rack to cool completely. Store in airtight containers. Yield: Approximately 4 dozen cookies.

Notes

  • Clabber Girl company offered two free digital cookbooks so people can try recipes using their Bailey’s baking chips. It is a clever marketing technique. Download them here.
  • We halved the recipe for just the two of us and also shared some cookies with our friends to celebrate St. Patrick’s Day.
  • Search our blog for other St. Patrick’s Day recipes.

 

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