Ingredients:
Fish (I used 2 tuna steaks but a white fish would be better)
1 bunch fresh cilantro
1 bunch fresh parsley
2 large cloves garlic
1 heaping tablespoon tomato paste
1 cup water
3 red russet potatoes- peeled and sliced
1 green bell pepper- sliced
2 tomatoes- sliced
1/4 red onion sliced
1 hot green pepper -diced (jalapeno)
1 good handful of green Mediterranean olives*
a few slices cured/preserved lemon*
vegetable oil
S&P
olive oil
Directions:
Put some vegeable oil in the base of the tagine with some salt and pepper. Line the bottom with potato slices.
In a food processor, blend cilantro, parsley, garlic, tomato paste, and water.
Sprinkle some mixture on top of potatoes
Place fish on bed of potatoes and sprinkle some more of the cilantro-parsley mixture.
Arrange the bell pepper and tomato around the fish. Arrange the onions on top. Arrange olive among vegetables. Place cured lemon on top of onions. Sprinkle the hot pepper around your arrangement. Add the rest of the cilantro-parsley mixture. Add S&P.
Cover and cook on low heat for approx. 2 hours
Drizzle olive oil before serving
* I bought the olives and lemons at L Baraka market on Hillsborough St The owner may be Syrian but the guy behind the counter in Moroccan.
Tuesday, August 31, 2010
Mangoes and whipped cream
Recipe serves one; multiply as needed
Ingredients:
1 small, ripe, fresh, yellow mango
Fresh whipping cream
Splenda or sugar optional
Cinnamon
Directions:
Make whipped cream, using the whipping cream and a whisk or electric mixer. You can add sugar or splenda to the whipping cream.
Peel and cut the mango- I like to slice length wise in quarters but only skin deep and peel away the sections like a banana one section at a time. I peel the skin off one section, then I cut the fruit from that section before going to the next section and so on.
Cut the skinless sections in 3 or four.
Place mango chunks in a serving bowl, sprinkle on some cinnamon, and top with your whipped cream.
Enjoy!
Ingredients:
1 small, ripe, fresh, yellow mango
Fresh whipping cream
Splenda or sugar optional
Cinnamon
Directions:
Make whipped cream, using the whipping cream and a whisk or electric mixer. You can add sugar or splenda to the whipping cream.
Peel and cut the mango- I like to slice length wise in quarters but only skin deep and peel away the sections like a banana one section at a time. I peel the skin off one section, then I cut the fruit from that section before going to the next section and so on.
Cut the skinless sections in 3 or four.
Place mango chunks in a serving bowl, sprinkle on some cinnamon, and top with your whipped cream.
Enjoy!
Easy Quiche : )
Ingredients:
1 pie crust*
3 eggs
1/2 cup plain yogurt**
1 1/2 cup whole milk
green scallions
Cheese (smoked gouda or parmasean)
butter
tomatoes
garlic
red onions**
S&P
pimenton (the smokey kind)
Directions:
This is an easy vegetarian Quiche, that can be adapted to whatever leftover veggies you have.
Put eggs, yogurt, milk, 1-2 cloves garlic and 1-2 green scallions in a blender or food processor. If you want, you can add other vegetables.
Slice up the red onions and tomatoes. In a frying pan, melt butter and saute on low heat red onions and tomatoes together. Cover. (Again, you can saute something else)
Preheat oven to 350.
*Place pie crust in pie tin/dish, greasing the dish first. It might be a good idea to pre-bake the crust so the bottom stays crisp after baking the quiche, but this is up to you.
When the onions are browning, remove from heat. Put the tomatoes and onions in the pie crust first.
Then pour in the egg mixture.
Top the quiche with some cheese and pimenton. You can garnish with basil leaves or green scallions.
Bake for about 45 minutes; basically until the egg solidifies, and the crust and cheesy quiche top turn "golden brown".
*For mini-quiches, especially in Morocco, one can buy the mini-pizza molds
*Grease a baking sheet with vegetable oil and set the mini-quiches on that. Cook for less time.
**Once I used onion dip; you can stay flexible making variations with different vegetables.
1 pie crust*
3 eggs
1/2 cup plain yogurt**
1 1/2 cup whole milk
green scallions
Cheese (smoked gouda or parmasean)
butter
tomatoes
garlic
red onions**
S&P
pimenton (the smokey kind)
Directions:
This is an easy vegetarian Quiche, that can be adapted to whatever leftover veggies you have.
Put eggs, yogurt, milk, 1-2 cloves garlic and 1-2 green scallions in a blender or food processor. If you want, you can add other vegetables.
Slice up the red onions and tomatoes. In a frying pan, melt butter and saute on low heat red onions and tomatoes together. Cover. (Again, you can saute something else)
Preheat oven to 350.
*Place pie crust in pie tin/dish, greasing the dish first. It might be a good idea to pre-bake the crust so the bottom stays crisp after baking the quiche, but this is up to you.
When the onions are browning, remove from heat. Put the tomatoes and onions in the pie crust first.
Then pour in the egg mixture.
Top the quiche with some cheese and pimenton. You can garnish with basil leaves or green scallions.
Bake for about 45 minutes; basically until the egg solidifies, and the crust and cheesy quiche top turn "golden brown".
*For mini-quiches, especially in Morocco, one can buy the mini-pizza molds
*Grease a baking sheet with vegetable oil and set the mini-quiches on that. Cook for less time.
**Once I used onion dip; you can stay flexible making variations with different vegetables.
Monday, August 16, 2010
Tagine a la Anna III
Ingredients:
-Pears (or potatoes)
-Turkey cutlets
- Roma Tomatoes
-Green and red bell peppers
-Scallions
-Vegetable oil
-salt and pepper
-olive oil
Sauce:
-1 handful fresh parsley
-1 handful fresh cilantro
-several cloves of garlic
-lemon thyme
-a bit of tomato or tomato juice
Directions:
1. Peel and slice pears (the crispy ones from my backyard, like an Asian pear, or use potatoes)
2. In the base of the tagine put some v. oil, S&P, and then line the bottom with pear or potato slices
3. Place turkey in the middle on the pears or potatoes
4. Slice the peppers into strips and quarter the scallions and roma tomatoes length-wise.
5. Arrange the veggies on/around the meat like a conical tent. The meat should be covered inside the vegetables.
6. In a food processor or blender, mix sauce ingredients.
7. Pour sauce over top of everything, add S&P to taste.
8. Cook tagine over a low flame for 2 hours
9. Drizzle extra virgin olive oil before serving
10. Enjoy.
-Pears (or potatoes)
-Turkey cutlets
- Roma Tomatoes
-Green and red bell peppers
-Scallions
-Vegetable oil
-salt and pepper
-olive oil
Sauce:
-1 handful fresh parsley
-1 handful fresh cilantro
-several cloves of garlic
-lemon thyme
-a bit of tomato or tomato juice
Directions:
1. Peel and slice pears (the crispy ones from my backyard, like an Asian pear, or use potatoes)
2. In the base of the tagine put some v. oil, S&P, and then line the bottom with pear or potato slices
3. Place turkey in the middle on the pears or potatoes
4. Slice the peppers into strips and quarter the scallions and roma tomatoes length-wise.
5. Arrange the veggies on/around the meat like a conical tent. The meat should be covered inside the vegetables.
6. In a food processor or blender, mix sauce ingredients.
7. Pour sauce over top of everything, add S&P to taste.
8. Cook tagine over a low flame for 2 hours
9. Drizzle extra virgin olive oil before serving
10. Enjoy.
Friday, August 13, 2010
Tajine a la Anna II
Ingredients:
-Pears
-Chicken breast
- 2 Zucchinis/ corgettes
- 2 stalks celery
-1/4 onion
-small handful of raisins
- Vegetable oil
- Salt and pepper
- ground ginger
-turmeric
-cayenne pepper
-Lemon Thyme
Sauce;
-tomatoes
-1/4 onion
- 3 cloves fresh garlic
- 1 tablespoon oregano/thyme
Directions:
1. Put a bit of vegetable oil and S&P in the base of the tagine. Peel and slice pears and line the tagine with a layer of them.
2. Rest the chicken breast on the bed of pears.
3. Peel zucchinis, cut in quarters length-wise.
4. Slice celery in the same manner.
5. Slice 1/4 onion
6. Arrange onions on top of chicken
7. Arrange zucchinis and celery on top like this or this to fit the conical shape of the tajine.
8. Add raisins on top, Sprinkle S&P
9. Make sauce by blending ingredients in a food processor. (does not have to be a perfect puree)
10. Pour sauce over tajine
11. Sprinkle ginger, turmeric, cayenne pepper over everything.
12. Put some Lemon Thyme leaves on top. Add S&P.
13. Cover tagine and place over low heat for approximately 2 hours. Displace top slightly to let excess steam/liquid escape.
14. Drizzle with extra virgin olive oil before serving.
15. Serve with fresh baked bread.
-Pears
-Chicken breast
- 2 Zucchinis/ corgettes
- 2 stalks celery
-1/4 onion
-small handful of raisins
- Vegetable oil
- Salt and pepper
- ground ginger
-turmeric
-cayenne pepper
-Lemon Thyme
Sauce;
-tomatoes
-1/4 onion
- 3 cloves fresh garlic
- 1 tablespoon oregano/thyme
Directions:
1. Put a bit of vegetable oil and S&P in the base of the tagine. Peel and slice pears and line the tagine with a layer of them.
2. Rest the chicken breast on the bed of pears.
3. Peel zucchinis, cut in quarters length-wise.
4. Slice celery in the same manner.
5. Slice 1/4 onion
6. Arrange onions on top of chicken
7. Arrange zucchinis and celery on top like this or this to fit the conical shape of the tajine.
8. Add raisins on top, Sprinkle S&P
9. Make sauce by blending ingredients in a food processor. (does not have to be a perfect puree)
10. Pour sauce over tajine
11. Sprinkle ginger, turmeric, cayenne pepper over everything.
12. Put some Lemon Thyme leaves on top. Add S&P.
13. Cover tagine and place over low heat for approximately 2 hours. Displace top slightly to let excess steam/liquid escape.
14. Drizzle with extra virgin olive oil before serving.
15. Serve with fresh baked bread.
Tagine a la Anna I
A
Meatballs:
1 pound ground beef
1/2 onion grated (I used a food processor ; )
1 handful parsley
1 handful cilantro
S&P
Vegetables and Spices.
-Crispy pears* (we have a pear tree which copiously yeilds pears that are sweet but crunchier than granny smith apples)
-Fresh tomatoes
-Thyme
-Lemon Thyme
-Ras al Hanout (ie. tumeric, cayenne pepper, cumin, ginger...)
- Salt and pepper
-Vegetable oil
-olive oil
Directions:
1. Grate onions and finely chop cilantro and parsley (or use a food processor)
2. Mix in with ground beef
3. Make small meat balls.
4. Line Tagine * with a thin layer of vegetable oil. Sprinkle salt and pepper.
5. Peel pears and cut slices. Line the bottom with the pears.
6. Slice the tomatoes. Put a layer of tomatoes.
7. Nestle the meatballs in the tomatoes.
8. Add herbs and spices.
9. Add another layer of meat balls and tomatoes. Sprinkle herbs and spices
10. Top the tagine with the Lemon Thyme.
11. Cover tagine and place on low heat for about 2 hours. If tagine becomes to liquidy, displace the top slightly to let some steam escape.
12. Before serving, drizzle some extra virgin olive oil on top.
13. Serve with some rustic whole grain bread.
* In the absence of pears, one could use potatoes, although you lose the sweetness-savory factor.
* If you don't have a traditional tagine you can use a crock pot or a pressure cooker.
طاجين tagine/tajine describes both the stew-like dish and the conical ceramic dish it is served and cooked in. Along with Pastilla and Cous-cous, it is part of Morocco's traditional cuisine. Here is a tajine I made at home.
Ingredients:Meatballs:
1 pound ground beef
1/2 onion grated (I used a food processor ; )
1 handful parsley
1 handful cilantro
S&P
Vegetables and Spices.
-Crispy pears* (we have a pear tree which copiously yeilds pears that are sweet but crunchier than granny smith apples)
-Fresh tomatoes
-Thyme
-Lemon Thyme
-Ras al Hanout (ie. tumeric, cayenne pepper, cumin, ginger...)
- Salt and pepper
-Vegetable oil
-olive oil
Directions:
1. Grate onions and finely chop cilantro and parsley (or use a food processor)
2. Mix in with ground beef
3. Make small meat balls.
4. Line Tagine * with a thin layer of vegetable oil. Sprinkle salt and pepper.
5. Peel pears and cut slices. Line the bottom with the pears.
6. Slice the tomatoes. Put a layer of tomatoes.
7. Nestle the meatballs in the tomatoes.
8. Add herbs and spices.
9. Add another layer of meat balls and tomatoes. Sprinkle herbs and spices
10. Top the tagine with the Lemon Thyme.
11. Cover tagine and place on low heat for about 2 hours. If tagine becomes to liquidy, displace the top slightly to let some steam escape.
12. Before serving, drizzle some extra virgin olive oil on top.
13. Serve with some rustic whole grain bread.
* In the absence of pears, one could use potatoes, although you lose the sweetness-savory factor.
* If you don't have a traditional tagine you can use a crock pot or a pressure cooker.
Diabetic banana cake
This is a low-carb adaptation of my mother's banana bread recipe.
Ingredients:
I.
2-3 over ripe (black) bananas*
1/2 cup shortening
1 cup Splenda
2 eggs
2 cups Soy Flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
II.
2 squares of Baker's unsweetened chocolate
1 table spoon of Splenda
2 tablespoons of milk (give or take)
* Bananas are naturally sweet and contain sugar.
Directions:
1. Preheat oven to 350 F
2. Mix ingredients on Part I. in a bowl with a mixer or Kitchen Aid
3. Pound chocolate squares with a with a wooden mallet (still in paper wrapping)
4. Unwrap the broken up squares and empty into a small glass bowl, add milk and spenda and melt slightly in the microwave.
5. Mix chocolate until sweet to your taste.
6. Add chocolate mixture to your batter. You can make it smooth or chunky.
7. Grease the bread pan
8. Pour batter into the pan and let bake for 45 minutes.
9. The soy flour may take longer to bake so check to see if the cake is thoroughly baked in the middle with a long toothpick or a thin wooden skewer. The skewer whould come out clean when inserted in the middle.
10. Remove from oven
11. Tap the sides of the pan and carefully remove the cake from the pan.
Ingredients:
I.
2-3 over ripe (black) bananas*
1/2 cup shortening
1 cup Splenda
2 eggs
2 cups Soy Flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
II.
2 squares of Baker's unsweetened chocolate
1 table spoon of Splenda
2 tablespoons of milk (give or take)
* Bananas are naturally sweet and contain sugar.
Directions:
1. Preheat oven to 350 F
2. Mix ingredients on Part I. in a bowl with a mixer or Kitchen Aid
3. Pound chocolate squares with a with a wooden mallet (still in paper wrapping)
4. Unwrap the broken up squares and empty into a small glass bowl, add milk and spenda and melt slightly in the microwave.
5. Mix chocolate until sweet to your taste.
6. Add chocolate mixture to your batter. You can make it smooth or chunky.
7. Grease the bread pan
8. Pour batter into the pan and let bake for 45 minutes.
9. The soy flour may take longer to bake so check to see if the cake is thoroughly baked in the middle with a long toothpick or a thin wooden skewer. The skewer whould come out clean when inserted in the middle.
10. Remove from oven
11. Tap the sides of the pan and carefully remove the cake from the pan.
Wednesday, August 11, 2010
Orange-Chocolate bundt with Citrus Caramel
Ingredients:
Cake:
1 Betty Crocker "Super Moist" Chocolate Cake
1 Bar of Lindt Excellence Dark Chocolate "Intense Orange"
Citrus Caramel:
1 lemon
1 cup orange juice
1 cup sugar
1/4 cup butter
Directions:
1. Follow directions for bundt cake
2. With chocolate bar still in box, pound with a wooden mallet.
3. Pour a layer of batter into cake pan then sprinkle some bits of the broken orange-chocolate bar on top. Repeat 3 times. Make sure the chocolate bits closer to the top (later the bottom, when you flip the cake) are covered with a layer of batter.
While the cake is baking you can make your caramel.
4. Cut the lemon in half and use a lemon juicer to get the juice without the seeds and pulp.
5. Melt the butter in a sauce pan on medium to low heat and add the other ingredients, stirring consistently with a fork.
6. Let the mixture reduce. Still, stirring, the caramel will begin to form when the orange mixture turns slightly brown and bubbles in a fine, constant boil.
7. Remove your cake and flip upside onto a serving platter.
8. Your caramel should be reduced but not too thick (thin enough to pour over your cake). Remove from the flame, allow to cool for about 1 minute, and drizzle over your cake.
9. Add some lemon zest for garnish
10. Enjoy.
Cake:
1 Betty Crocker "Super Moist" Chocolate Cake
1 Bar of Lindt Excellence Dark Chocolate "Intense Orange"
Citrus Caramel:
1 lemon
1 cup orange juice
1 cup sugar
1/4 cup butter
Directions:
1. Follow directions for bundt cake
2. With chocolate bar still in box, pound with a wooden mallet.
3. Pour a layer of batter into cake pan then sprinkle some bits of the broken orange-chocolate bar on top. Repeat 3 times. Make sure the chocolate bits closer to the top (later the bottom, when you flip the cake) are covered with a layer of batter.
While the cake is baking you can make your caramel.
4. Cut the lemon in half and use a lemon juicer to get the juice without the seeds and pulp.
5. Melt the butter in a sauce pan on medium to low heat and add the other ingredients, stirring consistently with a fork.
6. Let the mixture reduce. Still, stirring, the caramel will begin to form when the orange mixture turns slightly brown and bubbles in a fine, constant boil.
7. Remove your cake and flip upside onto a serving platter.
8. Your caramel should be reduced but not too thick (thin enough to pour over your cake). Remove from the flame, allow to cool for about 1 minute, and drizzle over your cake.
9. Add some lemon zest for garnish
10. Enjoy.
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