MarocMama

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Slow Cooker Harissa Meatballs

Slow Cooker Harissa Meatballs

Is it just me or have the last five months gone by incredibly fast? I can’t believe that June is part way through. Last year I was so organized and prepared for Ramadan way ahead of time and this year I feel like I’m grasping for straws. This will be my first Ramadan in Morocco. It’s hard to believe that MarocBaba and I have been together for 10 years and I’ve never been in Morocco during this time. We’ll be staying through part of July and then the boys and I are returning to the United States to spend some time with my family. Sadly MarocBaba won’t be joining us, instead he’ll be staying in Marrakech to run food tours and hold down the fort.

I know that I won’t have to do much this year as my sister in laws have the food department largely under control. In fact I’m kind of relishing the fact that I might be able to enjoy it without being exhausted. But I will try to help out and offer at least some appetizer type things to include on the table. I’ve got a pretty standard list of “things to make” ahead of Ramadan – I’m almost professional at this food prep thing pre-Ramadan. One is meatballs. Man these little guys are versatile and amazingly helpful in a pinch. Some things I make with them ;

The list could go on and on. The best thing is they’re easy to make a lot and freeze. Just mix them with basic seasoning; salt, pepper, some garlic maybe and onion. Roll them out and partially bake them – about 20 minutes. Then let them cool and put in a Ziploc bag in the freezer. When you want to use them just pull them out and finish cooking. Now I can add these meatballs to the list of possibilities too. It’s hot, no one wants to be over a stove all day so be sure to put your slow cooker to use! These meatballs are a great appetizer/snack for a crowd or stuff them in a sandwich, or on top of some rice. Yummmmm…

Trio harissa meatballs

Slow Cooker Harissa Meatballs

Ingredients

  • 1 lb ground beef
  • 1 package Saffron Road Foods Harissa Simmer Sauce
  • toothpicks

Instructions

  • Add 1/4 of the contents of the simmer sauce to the ground beef and mix well with your hands.
  • Roll the meatballs out into bite sized balls and sear on all sides. In a small slow cooker add the remaining simmer sauce along with 1/2 of a pouch of water.
  • Turn the slow cooker to low and cook for 3-4 hours until the meatballs are cooked through.
  • You may want to check once or twice and move the meatballs around so that all sides are well covered with the sauce. 
  • To serve, skewer each meatball with a toothpick and arrange individually or on a large serving platter.
  • Place the sauce remaining from the slow cooker on the bottom of the plate, and the meatballs on top. 
3.1
http://marocmama.com/2014/06/slow-cooker-harissa-meatballs.html

 

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Crunchy Cauliflower Goat Cheese Hummus

Have you ever loved a food so much but your partner/child/parent/special someone didn’t share that same love? It stinks! We share so much of ourselves and our lives through the food we make and share. Sure you can always avoid it and look for a mutually favorite food or you can be like me and repeatedly beat your head against the wall trying to come up with a way to make the ingredient enjoyable. That’s my cauliflower story. MarocBaba hates cauliflower. I tried making it the way my mom always got us to eat it, with cheese melted all over the top. No. Then I tried making cauliflower pizza crust. No. Then I made this.

Cauliflower Goat Cheese Hummus

He insisted he didn’t want to try it (before he knew it had cauliflower). I shoved a loaded cracker in his mouth. And he liked it! He even recognized it had cauliflower and still liked it! I could hardly believe it. Really this was a breakthrough. The best part is this hummus dip is pretty good for you. It doesn’t have the traditional chickpea puree, or tahini but it does have chickpeas. My mom brought me bags of Saffron Road Crunchy Chickpeas to restock my dwindling supply. I’ve had to hide them so that they don’t all get eaten before I can use them in recipes. This recipe uses the falafel flavor but I think it would be just as yummy with one of the new flavors; Chipotle and Korean BBQ.

Crunchy Cauliflower Goat Cheese Hummus

Ingredients

  • 1/2 head of cauliflower
  • 2-3 oz goat cheese (add more if you like!)
  • 1 tsp lemon juice
  • 1/4 cup Saffron Road Falafel Chickpeas
  • 1/8 tsp garlic powder
  • 1/8 tsp salt

Instructions

  • Wash and clean cauliflower, trimming any long ends.
  • Steam cauliflower until it's almost falling apart.
  • Trim stems to remove any woody parts, the top florets are best for this.
  • Allow to cool for 10-15 minutes.
  • In the bowl of a food processor or blender add the cauliflower, goat cheese, garlic powder, salt, lemon juice, and half of the chickpeas.
  • Pulse until everything is combined and broken up. You do not want to blend completely.
  • Add hummus to a bowl and top with the remaining chickpeas.
  • Serve with crackers for dipping.
3.1
http://marocmama.com/2014/03/crunchy-cauliflower-goat-cheese-hummus.html

Cauliflower Hummus

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Moroccan Harissa Spiked Chili for #SundaySupper

When the temperatures begin to dip the first thing people reach for are soups and stews. But, by this time of winter the novelty of those hearty, warming foods has worn off. Where is spring, already?!? Here in Morocco, winter is nothing like the upper Midwest. Our day time temperatures rarely go below 60F, and generally are in the 70’s and sunny. But nighttime temperatures drop fast to the 40’s and 50’s. Without indoor heat, it is very cold! I love making stews and welcome any chance to try something new.

This week for #SundaySupper we’re having a virtual chili cook-off! I’ve never entered a cooking competition but with the prize of a chance to attend the Food and Wine Conference in Florida this summer it’s worth it! You can see all of the chili entries at the bottom of this post, and then please head over to the Sunday Supper website and cast a vote for your favorite (*fingers crossed* it’s mine!) You can vote through the end of the day on Thursday, 2/27.

I started thinking about how I’d make a different kind of chili. I mean, what really makes a chili, chili? Some digging online told me that it needs to have chili peppers. We have a few different kinds of chilis in Morocco but the most famous is the chili paste- harissa. To me chili also has to have a tomato paste and beans. I combined all the flavors that mean chili to me and created this —

Morocca Harissa Spiked Chili #SundaySupper

Moroccan Harissa Spiked Chili for #SundaySupper

Ingredients

  • 1/2 lb ground beef
  • 1 onion
  • 1 Tbsp crushed garlic
  • 2 large, fresh tomatoes
  • 2 Tbsp tomato paste
  • 5 cups beef broth
  • 2 Tbsp cumin
  • 1/2 tsp harissa
  • 1 tsp salt
  • 2 tsp paprika
  • 1 cup red beans
  • 1/4 cup lentils
  • 1/4 cup vermicelli noodles
  • 1 egg

Instructions

  • If you are using dry beans and lentils, rinse and clean the night beforehand. Soak in water overnight to prepare for chili.
  • Begin the soup by browning 1/2 lb ground beef in the bottom of a stock pot. While the meat is cooking, thinly slice 1 onion.
  • When the meat has been cooked remove it and set aside, but leave any fat left in the pot. Add the sliced onions and cook until softened and browned. Drain any liquid left.
  • Add the meat back to the pot, along with the 5 cups of beef broth.
  • Grate the two tomatoes (or leave in chunks if you prefer chunkier chili) and add to the soup. Mix in the tomato paste, harissa, garlic, cumin, salt, and paprika.
  • Allow soup to gently simmer for 15 minutes.
  • Add lentils and red beans and cook until soft (appx 20 minutes).
  • Lastly add the vermicelli noodles, cook another 5-7 minutes until al dente.
  • Crack the egg in a bowl, whisk, and using a cup slowly stream some of the liquid from the soup into the egg to gradually heat up the egg, without cooking it. Continue doing this until you can feel the egg liquid is warmed. Then slowly stream the liquid in the bowl, back into the pot. This is the Moroccan way of thickening traditional harira soup. It's a great way to thicken and add some extra protein.
  • Serve with harissa on the side or on top to increase the heat.
3.1
http://marocmama.com/2014/02/moroccan-harissa-spiked-chili-for-sundaysupper.html

Harissa Spiked Chili for #SundaySupper

**If you’ve never tried harissa, or don’t have access to buy any you can make your own at home! It might become your new favorite hot sauce!**

What is everyone else making? Take a look!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili

Twist-on-Chili

Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog
Chili Cook-Off Voting at the Sunday Supper Movement Online Community Magazine

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement

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Lemongrass Basil Couscous Cakes

“Save it for a rainy day.”

I must have heard this phrase a hundred times growing up and when MarocBaba moved to the US it was one of the first idioms he learned in English. My dad said (and still says!) this regularly in reference to just about anything but specifically money. Even now, 10 years later whenever he hears this, MarocBaba laughs and says “remember when your dad said that?”

One of the most frightening things about working freelance is that money can dry up, so having a rainy day fund becomes a necessity more than a comfort. Our trip to Finland this month was wonderful but also cost some of reserves. When we got home we were met with several bills and unexpected costs – “when it rains it pours,” right?

I’m not a saver. I’m terrible about putting money aside, but I am not terrible about setting food aside. So while we were stretching our budget to make it through, I was utilizing my thriftiness in the kitchen and using some of the supplies I had saved. One of my creations were these Lemongrass Basil Couscous Cakes using Saffron Road’s simmer sauce.

Lemongrass Basil Text

We have couscous for lunch every Friday and I love eating leftovers. But sometimes there’s more leftovers than anyone wants to eat. Sometimes it goes to waste but I’ve been looking for ways I can re-purpose too. That’s how I came up with these. I was craving Eggs Benedict and it got me thinking about English muffins, which led me to think about other things that could go under a poached egg and…now you see how my mind works! There are lots of ways you could make these, but I was really happy with how these turned out.

vertical lemongrass basil couscous cakes

Lemongrass Basil Couscous Cakes

Ingredients

  • 2 cups leftover couscous (with meat/vegetables is fine!)
  • white of 1 egg
  • 2 tsp Saffron Road Lemongrass Basil Simmer Sauce
  • 1/4 cup + flour
  • vegetable oil for frying

Instructions

  • Add couscous to a large bowl and use the back of a fork to mash together the couscous grains with the vegetables. I do this quite a bit to get in as many vegetables as possible without my kids recognizing them.
  • Mix in the white of 1 egg and 2 tsp Saffron Road Lemongrass Basil simmer sauce.
  • Slowly add flour. You may need to add a little bit more or a little bit less depending on how wet the couscous was to start with. The "dough" should not be firm, but not so thin that it falls apart if you form a ball in your hand.
  • Add vegetable oil to a skillet to be 1/4" deep and heat on medium until oil begins to gently bubble.
  • Form a small ball in your hand with the couscous and place into the oil.
  • Do not flip it until you see the edges begin to brown (about 5 minutes).
  • Cook on both sides until browned, then remove from the oil and place on paper towels to drain excess oil.
3.1
http://marocmama.com/2014/01/lemongrass-basil-couscous-cakes.html

Disclaimer: I am a paid brand ambassador for Saffron Road Foods. All opinions, and recipes are my own. 

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Stuffed Green Queen Olives with Garlic Infused Olive Oil for #SundaySupper

When I found out this weeks’ #SundaySupper theme was tapas I was one of the first to sign up a recipe. I have always loved tapas, and after experiencing the real thing in Spain a few months ago, it’s safe to say I’ll forever love them! There are many nights when I put together a few small plates for a light meal. It’s simple and fun to make a meal out of a bunch of easy to make items.

In Madrid the Mercado de San Miguel is an indoor covered market that serves all kinds of tapas and pinchos. Typically bars offer free tapas with a drink – they are small things like almonds, olives, and other nibbles. They also may have available 8-12 other small items served warm or cold available for a few euro each. Bars in Spain serve beer, wine, and mosto a really delicious grape juice. I really don’t like juices but this is just excellent. I would drink mosto all day long! Back to the food. Pinchos are items served on a stick (pincho means thorn or spike). The two words, tapas and pincho can be seen used interchangeably. Small plates, though larger than a single bite are also called tapas. But, above all – these foods are meant to be shared.  They are THE perfect party food. 

Mercado San Miguel

Mercado de San Miguel – Madrid

I love making foods like this and can’t wait to take MarocBaba and the kids to Madrid to enjoy this food culture. But there’s no reason you can’t enjoy it at home too.  A few weeks ago I found garlic infused olive oil at the olive souk in Marrakech. It’s a genius idea I’ve seen and thought of before but never executed. As soon as I opened the bottle of garlic I fell in love – it smelled so amazing, and so Mediterranean. This is a very, very simple dish that you can enjoy for your next tapas party, or afternoon snack.

Stuffed Olives Tapas

To Make Garlic Infused Olive Oil

To make this you will need fresh, raw garlic, a glass jar with a tight seal, and the best quality olive oil you can find. Wash the jar with hot soapy water and allow to dry completely. Peel the garlic. You can either chop the garlic into pieces or leave whole. Fill the jar with garlic 3/4 of the way, and fill with olive oil. Seal. I store in the refrigerator as I don’t “can” the garlic so it can spoil.

Stuffed Green Queen Olives with Garlic Infused Olive Oil

Ingredients

  • 12-15 extra large green olives
  • 3 oz goat cheese or cream cheese
  • 1 Tbsp chopped garlic (from oil mixture)
  • small handful chopped cilantro
  • 1/8 tsp black pepper
  • 1 tsp garlic infused olive oil+ 2 tsp

Instructions

  • If your olives have pits, remove them, trying to keep olives as much in tact as possible.
  • In a bowl mix together cheese, garlic, cilantro, black pepper, and 1 tsp olive oil.
  • Stuff olives with this mixture.
  • Place olives into a small baking dish and drizzle with an additional 2 tsp of olive oil. Bake in a 350F (220C) oven for 10 minutes to warm them up and melt the cheese slightly.
  • Serve warm with bread or toothpicks to pick up the olives.
3.1
http://marocmama.com/2014/01/stuffed-green-queen-olives-with-garlic-infused-olive-oil-for-sundaysupper.html

Green Olives

A good tapas party needs more than just one dish, so pick a few more from the other contributors and have a tapas dinner this week!  The best thing about tapas is that usually you can make a few easily with items you have leftover or already on hand.

Here’s what’s on the Table:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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64 Healthy Party Foods for New Year’s Eve and Game Day

Raise your hand if you promised you would lay off the buffet lines, dessert table, and everything else that’s “not good for you” once the holiday season was over. Now, raise your hand if you’ve already broken that promise! With New Year’s Eve only a few days away, bowl games, and the Superbowl yet to come the food somorgasbord isn’t over.  Instead of sticking to lettuce leafs and tasteless rice crackers at your upcoming parties, try your hand at some of these delicious recipes from some of my favorite food bloggers.

Healthy Party Foods

Dips

Crunchy Crackers and Snacks

Stuffed and Topped

Small Bites

 

 

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MarocBaba LOVES chicken wings. Whenever we go out somewhere, he often orders them and I cringe at the price. In most places, the price breaks down to about $1 a piece. Chicken wings are some of the cheapest cuts of meat out there! So, instead of paying through the nose, I decided to make them at home.

Korean Stirfry Chicken Wings

It’s completely possible find organic chicken wings for around $3 a pound (about 8 wings).  It’s intimidating for a lot of people to think about making chicken wings, how do you do it anyway?  Guess what, it’s so easy! Some people prefer to bake their chicken wings which is totally fine and it’s healthier, but let’s face it, the best part of chicken wings is the crunchy skin and really, there’s no way to “healthi-fy” that! So why not just embrace chicken wings for what they are, an ocassional indulgence.

I made my chicken wings even easier to make.  Everyone has a favorite hot sauce, and traditionally that’s what’s put on chicken wings.  But, I’m envisioning making these during Ramadan when I’m busy, it’s hot, and I don’t want to hassle with making the marinade.  Problem solved.  Saffron Road’s new Korean Stirfry Simmer Sauce really made a delicious wing sauce! It’s a different flavor, with a bit of sweet.  If you want something with more heat, squeeze in some siracha or cayenne pepper flakes.

Korean Stirfry Wings

I really think once you see how easy it is to make these, you will re-think chicken wings at a restaurant.

Korean Stir-fry Chicken Wings

Ingredients

  • 1 pounds (8-10) chicken wings
  • 1 package Saffron Road Korean Stir Fry Simmer Sauce
  • salt and pepper
  • vegetable oil (for frying)
  • Siracha or hot sauce (optional)

Instructions

  • Preheat your oven to 450F.
  • Wash and clean chicken wings, removing the wing tips and any impurities. Once washed place on a paper towel or drying rack. The chicken must be completely dry before frying.
  • Fill a pot with enough oil to cover the chicken wings and turn to medium high heat.
  • Season the chicken wings with salt and pepper.
  • Once the oil is hot enough to fry - this can be found easily by placing the handle of a wooden spoon into the pot. If the oil bubbles around the handle it's ready. - add the chicken wings, taking care not to crowd the pan.
  • Cook the wings for 5-8 minutes until the skin is a light brown, and crispy.
  • Remove from the oil with a slotted metal spoon and place on paper towel or in a strainer to drain the excess oil.
  • In a bowl, add 3/4 of the Korean Stir Fry simmer sauce (reserve the other 1/4 for later). Add any hot sauce you might like at this time.
  • Mix the cooked chicken wings in the simmer sauce to coat completely, then transfer to an oven proof baking dish.
  • Cook the chicken for 15-20 minutes until the sauce is sticky and chicken completely cooked through.
  • Serve with reserved simmer sauce on the side for those who want to add some extra saucyness!
3.1
http://marocmama.com/2013/06/korean-stir-fry-chicken-wings.html

Korean Chicken Wings

I know that these chicken wings are going to make my Ramadan iftar table and I hope they might make their way to yours too!

Don’t forget to join me tonight on my Ramadan Revealed Webinar, as I chat with Yvonne of My Halal Kitchen – AND we’re giving away some chickpeas from Saffron Road! Sign up to get all the information.

If you’re looking for even more Ramadan meal planning resources, be sure to check back here often but also pick up my meal plan and Ramadan cookbook.  

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Garlic Shrimp Bruschetta for Your Valentine #SundaySupper

garlic shrimp bruschetta

 

 

 

 

 

 

 

 

 

 

Thursday is Valentine’s Day, an (in my opinion) over-hyped, commercialized holiday – at least where we live. you might be wondering why in the world I’m blogging about this then. I think that any opportunity we have to show the ones we love our appreciation we should do it.  In my life, that means cooking a meal loaded with love. There is one appetizer that I know will always put a smile on MarocBaba’s face.  It’s so simple and sometimes I wonder why I don’t make it more often. Then again maybe if I did it would be less special?  So how did I discover his love for this dish?  Well that’s an interesting story…

In 2007, we had been married for almost a year and were living in Washington D.C.  My cooking skills were still a bit on the rough side but I truly made an effort to prepare great meals. We had only lived in the area for about 6 months and didn’t really have any friends. Our kids were very young and both of us were working long hours just to get by. Even if we would have known where to go for a night out, we couldn’t afford a babysitter (or to pay for dinner!). On my way home from work that night I stopped and picked up some taper candles and holders from the dollar store.  I had been planning a meal for several days and after I picked up the kids I set to start our meal. MarocBaba worked evenings and I knew I would have just enough time to get the kids fed, bathed and tucked in before I had to finish the meal. I hurried to get everything together.  The menu was pretty simple, it was this garlic bruschetta, cheese stuffed chicken breasts and chocolate covered strawberries. I covered our coffee table with a red tablecloth and set up the taper candles, set out the plates and waited, and waited.  I was actually really nervous! When he finally came home and saw dinner on the table and the house dark a huge smile came across his face. Not to mention, the meal turned out really good.

Since the first time making this very easy appetizer it’s been his first choice when I ask him what he’d like.  If by some chance you’re a guy looking for an easy appetizer to impress your lady *wink wink* this just might be it.

A note – I’ve made this with both raw and cooked shrimp.  I think that it really tastes much better when you use raw shrimp, but if all you’ve got is the pre-cooked variety, reduce the cooking time and only toss it in to warm up the shrimp.

Ingredients

  • 1/2 lb raw black tiger shrimp, de-veined, shelled, and cut into small pieces
  • juice of 1/2 lemon
  • 1 tsp lemon zest
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 Tbsp crushed garlic (add more if you love garlic!)
  • 1/4 tsp cayenne pepper
  • 1/4 cup cooked corn (I thaw frozen corn)
  • 1/4 cup chopped tomatoes
  • palmful of chopped flat leaf parsley
  • salt to taste
  • toasted rounds or points of bread

Directions

In a saute pan, heat the butter and oil on medium heat.  Add the garlic and stir so that the garlic doesn’t burn.

Add the shrimp, lemon juice and lemon zest, continuing to stir until the shrimp turns pink.

Reduce the heat to low and mix in the parsley and cayenne pepper.

Finally mix together the shrimp, tomatoes and corn. Taste and add a pinch of salt if needed.

Toast rounds or points of bread.  Top with the shrimp mixture.

See, I told you it was easy! 

The rest of the #SundaySupper team is making great dishes this week too.  Check out (and try) some of these fantastic recipes – your sweetie will thank you!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please fromAn Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 10th to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

 

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