4 tablespoons olive oil
6 skinless, boneless chicken breasts
1-1/2 teaspoons cumin
½ teaspoon oregano
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 teaspoon minced fresh garlic
1 onion, chopped
1 tablespoon tomato pate
1/3 cup red wine
1 (14-1/2-ounce) can diced tomatoes, NOT drained
1 tablespoon brown sugar
¼ cup sliced green olives
1 tablespoon capers, drained

In a large skillet with 2-inch sides, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 2 minutes per side. Remove from pan and keep warm. Add onion to the pan and sauté until softened, about 3 minutes. Stir in cumin, oregano, cinnamon, nutmeg, cloves, cayenne and garlic. Add tomato paste and wine and simmer for about 2 minutes. Stir in tomatoes and brown sugar. Cover and simmer for about 5 minutes. Stir in olives and capers and return chicken to sauce. Heat briefly and serve.

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photo: belleepoque.co.uk

3 teaspoons active dry yeast
1 cup nondairy creamer, heated to lukewarm (I use a microwave)
2 tablespoons sugar
¼ cup semolina flour
½ cup whole wheat flour
3-1/2 – 4 cups bread flour
1 cup warm water
1 tablespoon kosher salt
2 tablespoons margarine, melted

In a large bowl, combine 1-1/2 teaspoons yeast, creamer, sugar, semolina flour, whole wheat flour and ½ cup bread flour. Whisk until smooth. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.

Add remaining yeast, water, salt, margarine and 1 cup bread flour. Stir until completely combined. Add remaining flour, ½ cup at a time, until dough is formed. Knead until smooth and elastic. Oil bowl and roll dough in oil. Cover bowl and let rise for 2 hours.

Punch dough down and form into round ball. Place on a baking sheet that has been lightly sprinkled with semolina flour. Cover and let rise an additional 45 minutes.

Preheat oven to 475 degrees. Make a slash in top of loaf. Bake for 10 minutes, reduce heat to 400 degrees. Bake for 15 minutes, reduce heat to 325 degrees. Cook for an additional 20 to 30 minutes – until browned.

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photo: quickfreerecipes.com

The delicious aroma of this stew will fill your home and make your mouth water.

4 tablespoons canola oil
2 pounds boneless stew meat, cut into 1-inch cubes
2 onions, chopped
6 whole cloves
1 heaping teaspoon fresh minced garlic
2 cinnamon sticks
¼ teaspoon crushed red pepper
1-1/2 cups coconut milk (you can use nondairy creamer or soy milk if you’re stuck)
3 tomatoes, chopped
3 tablespoons chutney
3 tablespoons lemon juice
2 tablespoons minced fresh ginger
1-1/2 tablespoons curry powder

In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides- 6 – 10 minutes. Add onion and sauté for about 5 minutes. Stir in cloves, garlic, cinnamon sticks and crushed red pepper. Cook for 1 minute. Add coconut milk, tomatoes, chutney, lemon juice, ginger and curry. Bring to a boil; reduce heat, cover and simmer for about 2 hours. Serve over rice.

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photo: food.com

These are a rich, really delicious cookie. The addition of tofutti cream cheese makes all the difference!

1 cup (2 sticks) margarine, room temperature
¼ cup (2 tablespoons) tofutti cream cheese
1 cup brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
2-1/2 cups old-fashioned oats
1 cup toasted chopped pecans

In a large bowl, cream the margarine and cream cheese until light and fluffy. Beat in sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla. On low speed, add flour, baking powder and baking soda until thoroughly incorporated. Stir in oats and nuts. Cover bowl and refrigerate until chilled, at least 3 hours and up to overnight.

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silicone mats. Drop the batter by tablespoonfuls onto prepared cookie sheets. Bake for 9 to 11 minutes, until lightly browned. Let rest for 2 minutes on cookie sheets before removing to wire racks to finish cooling.

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photo: firstlookthencook.wordpress.com

I thought I found the best already but this one may be even better. It starts with a cake mix but definitely does not have the cake mix taste and the frosting alone is soooo good.

I adapted the recipe from one I found in an old copy of Bon Appetit.

Cake:
1 (18.5-ounce) package butter golden cake mix
3 eggs
½ cup (1 stick) margarine, room temperature
1/3 cup cream of coconut (NOT coconut milk)
1/3 cup water
1 tablespoon vodka

Frosting:
2 (8-ounce) packages tofutti cream cheese
½ cup (1 stick) margarine, room temperature
½ cup cream of coconut
¾ cup powdered sugar
1 teaspoon vanilla
2 cups shredded coconut

To prepare cake, preheat oven to 375 degrees. Grease two 9-inch round cake pans. In large bowl, combine cake mix, eggs, margarine, cream of coconut, water and vodka. Beat on medium speed until smooth. Pour half of batter into each pan. Bake until tester in center comes out just clean, about 35 minutes. Cool in pans for 10 minutes before turning onto wire rack to finish cooling. Frost when completely cool

To prepare frosting, beat tofutti cream cheese, margarine and cream of coconut until smooth. On low speed, add powdered sugar and vanilla and beat until smooth.

To assemble, place 1 cake layer, flat side up, on platter. Spread with ¾ cup frosting. Sprinkle with ¾ cup coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining coconut over top and onto sides. Chill until firm, at least 1 hour. Store, loosely covered, in refrigerator.

If you want to make a good coconut cake from scratch, I still recommend this one.

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