Mahlzeit - Food without Borders

 Saturday morning I ended up catching "The kitchen". Katie talked about slow cooking chicken breast. This is something I have not had in a long time. Normally chicken breast gets easy dry. What I made out of the inspiration: 2 chicken breasts, washed and pad dry 2 cans of diced tomatoes 1 can of tomato sauce 2 bell peppers, cleaned and cut into bite size pieces 1 medium onion coarsely chopped 1 tsp smoked ground paprika 1/4 tsp of ground tumeric 1/2 tsp ground Allspice 1 tsp of sweet paprika 1/4 tsp ground cumin 1 cup of water salt and pepper Mix the spices in a bowl and season the breasts with it. Add all the other ingredients into the slow cooker. Place the chicken breasts on top. Sprinkle all the remaining seasoning over everything. Cook on high for 4 hours. When done I ended up shredding the chicken breast a bit. Serve with rice. -Mahlzeit-

I just came back from a week in Portugal. Needless to say, I had a lot of seafood. I love octopus. Coming home, I found in my freezer a packages of octopus. Yeah 4 years old, but no freezer burn or anything. I took it out and put it in the fridge to completely defrost. It ended up being 4 baby octopuses. Surfing the net and asking a friend I came up with something. The consistent message on the internet is, octopus need to be cooked before it goes on a grill. And cook time can be 1-2 hours depending on the size. My recipe: water (make sure the octous is covered by about 1" of water) was 6 cups for me 1 medium onion coursely chopped 3/4 tsp of salt 3/4 tsp of ground Allspice, I wanted to use kernels, but I only had ground Allspice.  8 juniper berries 3 Bay leafes 1 black cardamon kernel Rinse the octopus and dry it a bit with a paper towel. Add all the items into a pot, add the octopus, bring to a boil, turn down the heat and simmer for about 1.5h.  Life throws sometimes a curv...