Arrakeen Spice Coffee

I am a Dune nut. I will willingly admit that I am a Dune geek. So thus I have been looking for a Dune Cookbook. Alas, there is none to be found so far. However, there are a few good recipes on the internet regarding Dune and the universe therein.

So thus, this is my recipe for Arrakeen Spice Coffee. I will make some spice cakes to go with it.


1 tsp cinnamon or more

Sugar (optional)

Creamer (optional) Vanilla is good

Set up your coffee pot. Make the coffee as strong as you can stand. Before you brew the coffee, place cinnamon into the grounds. Brew coffee as usual. Sweeten or add cream to taste. Sip coffee. Do not chug. This coffee will have a good strong cinnamon flavor, however, take care not to add too much cinnamon because it can clog your coffee filter resulting in hot water and grounds everywhere. Cinnamon is not water soluable so keep it to 1-2 teaspoons.

Slow Cooker Chicken and Dumplings

So I have begun to blog once again about the topic of my life. Food. I took some time off because of personal issues and the lack of time. I hope to be back blogging about what makes me soooo very happy.

I am making tonight a version of chicken and Dumplings. It is from the website I love this website because it has a years worth of recipes that are all for the slow cooker. I have never used a slow cooker much so I am excited to try many of these recipes.

So the recipe is thus.

–3 pounds boneless, skinless chicken (I used frozen thighs)
–1 yellow onion, chopped
–1 cup mushrooms, chopped (I used baby portabellas)
–16 ounces frozen vegetables

–2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela’s baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning

–1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela’s Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)

The Directions.

I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

I adjusted it a little because I was trying to keep it healthier. I omitted the 6 tbs of flour because if it is a little watery, I am ok with that. I only used two large chicken breasts cause these chickens have mammary glands like Dolly Parton. SUPER SIZED. I added a little fresh rosemary from my garden and a bit more garlic cause it is me after all. I eat garlic like most people eat salsa. It is in everything I cook. I also used fresh veggies rather than frozen. My last edition to this recipe was the use of the heart healthy (0 trans fats) Bisquick. I will make the drop bisquits and then set them on top so that they are crispy and delicious but will soak up the goodness on the bottom.

My own Verdict:

This was a wonderful way of doing this dish. It is really flavorful and it is super easy. You can adjust it easily with other vegetables or less as you have a taste for whatever. You can jazz it up with simple things like basil instead of rosemary or dill which goes famously with chicken. The biscuits or dumplings can be easily tampered with as well. All in all it was fantastic.

Shakespeare’s done it again.

My mother gave me a wonderful cookbook that started out as a novelty and wound its way into my heart through the use of artichokes. Shakespeare’s Kitchen is a wonderful cookbook that gives you recipes from the olden days of yore that have been adapted for today. They are wonderful for parties and fancy dinners or just indulging yourself in something tantalizing. The following recipe is one of them. I am blogging it the way I have adjusted it because I have made this dish before and know the pitfalls of it.

Chicken and Artichokes:

3 tbsp evoo (extra virgin olive oil)

1 chicken cut up

1/2 c whole wheat flour (i use all purpose)

1/4 c Renaissance stock (I used leftover soup stock that I keep on hand)

3/4 cup white wine (only had red)

1 lemon, unpeeled, diced and seeds removed (this i cut into wedges because it sucks biting into a chunk of lemon expecting chicken)

1/4 tsp ground mace

6 dates, pitted and chopped

1 tbsp brown sugar

1 tsp salt

5-6 artichoke bottoms, cleaned and parboiled (canned work well here)

heat the olive oil in a large saute pan over medium-high heat. dredge chicken in flour and brown on all sides. Remove chicken from pan and add the stock, wine, mace, lemon, dates, sugar and salt. Bring to a boil and add the chicken and artichokes. Cook for about a half of an hour on med simmer. turn the chicken over and cook for another 15 min or until it is fork tender.

Other dried fruits can be substitued with great success for the dates such as raisins.

Philosophy of Food and all things edible

I am a huge fan of Bizarre Foods and Man vs Food. Reason being is that my father once told me that I had to try everything and if I didn’t like it I never had to eat it again. However, if I did like it, I would be turned on to a whole food experience that I would have never otherwise known. This made sense to me even as a small child. It began with artichokes. He steamed them for what seemed like an eternity (still does). He then told me to gently pull off the leaves and then dip them into the melted butter. What I experienced was no less than a miracle because at a very young age I realized the truth of his words. I would have never eated such a weird looking thing let alone anything after that. I would have been a very picky eater indeed. Now there are very few things that I will not eat. I will not eat peas unless they are in something because canned peas actually make me gag. The smell of them is….shudder never mind.

I do not like canned tuna or canned chicken because not only do they taste similar but it ruins the taste of the meat. I love tuna and chicked prepared in other ways but hardly ever canned.

I have eaten what some might consider to be strange meats such as bear, horse, venison, rabbit freshly caught, and some strange African game meat that I cannot spell but is similar to an antelope. I love trying new foods because it is from them that I become aware of not only their properties but the possibilities. I can only hope to pass this along to my kids.