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Hi.

Welcome to Dinner Sisters. We believe in less stress, better food. 

Join us on Mondays for the Dinner Sisters podcast, where we cook and review easy-to-make meals from your favorite food bloggers! 

XO

Kate (Right) & Betsy (Left)

P.S. Shout out to our sister, Mary, who is center... but is in grad school and too busy for podcasting! 

Episode 49: A Little Spice

Episode 49: A Little Spice

Moroccan Chicken Tagine with Figs and Apricots, Spiced Chickpea Stew With Coconut and Turmeric, and Spicy braised tofu (Dubu-jorim)

Think of the warmth of cinnamon, the pop of red pepper flakes, and the pungent edge of turmeric. Humble ingredients like chicken thighs, chickpeas, and tofu come to life with a generous yet balanced amount of spice.  We celebrate all things spiced this week with three recipes that use spice to its full potential.

Moroccan Chicken Tagine with Figs and Apricots: Food52

Chicken thighs take a trip to Morocco and come back tender, flavored with warm spices and with a beautiful sauce for couscous or your favorite grain. A short braise means your house smells like the most delicious dish and you’re eating in only an hour.

Tips:

  • Preserved lemons can be tricky to find. Look for them in your local Middle Eastern grocery or order online. We subbed in thick strips of lemon zest and while not at all authentic, we liked the result.

  • If you don’t care for figs, we think prunes or even all apricots could work here.

Spiced Chickpea Stew With Coconut and Turmeric:  Alison Roman and NY Times Cooking

Chickpea stew became a viral sensation with the release of this recipe. We live in fascinating times, to be sure. Then again, after making this stew we kind of understand why everyone and their mother posted it to Instagram. Bright yellow stew, stark white yogurt garnish and a pop of color from the mint makes for social media gold. Better yet- this stew is totally delicious and completely pantry friendly. Don’t be surprised if this show up on our feed.

Tips:

  • Really make sure you saute the chickpeas until they’re golden and almost dry. This is the secret to a thick stew.

  • Kate used one can of light coconut milk and one can water and still loved it. But then again, two cans of coconut milk are likely amazing.

  • The stew reheated beautifully which means it would be a wonderful food gift for anyone in need of a little comfort food.

Spicy braised tofu (Dubu-jorim): Maangchi

Maangchi has won our hearts with her Youtube channel. She’s knowledgeable, funny, and creates delicious Korean food. We loved this preparation of tofu for its flavor and ease of preparation. Possibly the best tofu we’ve made!

Tips:

  • If you can find Korean red chilli flakes or gojuchang, use them in this recipe. Their mild, fruity spice is perfect for this dish. Otherwise, use ¼ of the amount of crushed red pepper (or to taste).  

From the Smorgasbord:

Some fun ideas for snack cakes:

If you’d like to make your own energy bites:


Food trend fun with salted egg yolks in Singapore. A listener told us all about this trend, showing up in pasta, croissant filling, and ice cream just to name a few. We’re inspired to find some for ourselves.

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Episode 50: Dinner Party: Italian Winter

Episode 50: Dinner Party: Italian Winter

Episode 48: Cookbook Review: What's Gaby Cooking?

Episode 48: Cookbook Review: What's Gaby Cooking?