Hi Everyone!

Well, everything has been moved out of the room that has to be repaired. At first I thought I would have to be withour the PC, but guess what? With my Mom's help, I set up in the guest bedroom without any problem at all. My DH came in and said, "well, this proves you are addicted to the computer".

The trees have been hauled away and they will begin to grind the stump on Monday as well as begin repairs on the roof and ceiling. I have gotten my "cooking spirit" back thus tonight's dinner will be:

Caribbean Marinated Chicken Kebobs
Rice Pilaf
Fresh Green Beans
Plum Tart with Marzipan Crumble

The Plum Tart recipe comes from the July 2000 issue of Bon Appetit; this issue is "plum-filled" with wonderful recipes. My magazine has many dog-eared pages that I will be sure to try out this coming month...

Caribbean Marinated Chicken Kebobs

serves 6

6 boneless, skinless chicken breast halves
1/3 c. orange juice
1/3 c. lime juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. oregano
salt and pepper to taste
bamboo skewers (soak skewers in water for at least two hours before grilling).
red and green pepper chunks
mushroom buttons
onion chunks
1/2 c. orange marmalade
1 T. soy sauce

Rinse the chicken and pat dry. Cut chicken into chunks for skewers. Place in a large bowl and pour in the orange and lime juices, canola oil, and honey. Add the red pepper, basil, oregano, salt and pepper and garlic. mix well and let marinate covered in refrigerator for about 3 hours.

When ready to grill, thread chicken chunks alternating with mushrooms, onion and pepper pieces. Grill til chicken chunks are done, mix together orange marmalade and soy sauce and brush on kebobs before taking off grill.RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Can be prepared in 45 minutes or less.

1/2 cup finely chopped onion
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
3 T. unsalted butter
1 cup long-grain rice
2 cups chicken broth
4 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
4 tablespoons golden raisins, soaked in boiling water to cover for 1 minute
and drained
4 tablespoons thinly sliced scallion greens

In a small heavy saucepan cook the onion with the turmeric and the cardamom
in 1 tablespoon of the butter over moderately low heat, stirring, until the
onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the pistachios, the raisins, the scallion greens,
the remaining butter, and salt and pepper to taste.

Serves 4.

Gourmet
February 1990Southern Green Beans

1 lb. fresh green beans, ends snapped off
2 lar onion slices, chopped
1 garlic clove
2 bacon strips, chopped
2 T. veg. oil
pepper
salt
splash of red wine vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender.Plum Tart with Marzipan Crumble

serves 10-12

Crust:
1 c. all-purpose flour
3/4 c. sliced almonds
1/4 c. sugar
1/8 t. salt
1 stick chilled unsaltedbutter, cut into 1/2-inch cubes
2 T. chilled whipping cream
1 large egg yolk

Crumble:
3/4 c. all-purpose flour
1/2 c. (packed) almond paste (about 5 oz.)
6 T. chilled unsalted butter, cut into 1/2-inch cubes
1/2 c. packed golden brown sugar
1/4 c. sliced almonds

Filling:
2 1/4 lbs. about 12 halved, pitted, thinly sliced plums
1/2 c. sugar
2 T. plus 2 t. cornstarch

For the Crust: Blend first 4 ingred. in food processor til nuts are finely ground. Add butter, process til mixture resembles course meal. Add cream and yolk. Blend using on/off turns, til dough comes together. Press over bottom and up sides of 11-inch diameter tart pan with removable bottom. Pierce all over with fork and chill at least 2 hours and up to 1 day. Preheat oven to 400. Bake crust til golden, pressing with back of fork every 5 min. if crust bubbles, about 25 min. Transfer crust to rack to cool and reduce oven temp. to 375.

For crumble: Blend flour, almond paste and sugar in processor til almond paste is finely ground. Add butter and blend using on/off pulses til course crumbs form. Transfer crumble to bowl and mix in almonds.

For filling: Combine all ingredients in a medium bowl; toss to blend well. Sprinkle 34 c. crumble over cooled crust, top with plums, sprinkle with remaining crumble. Bake the tart till filling bubbles thickly and top is golden about 40 min. Cool 10 min. Push up pan bottom to release tart. Cool. Let stand at room temp.

Bon Appetit, July 2000 page 121