Posts Tagged‘Beef’

Frijol con Carne with Condiments

Leftover Remix: Soup Frijol con Carne #SundaySupper

I often have leftover rice but the main dish has been eaten up.  I don’t think rice reheats very well but I have remade it into fried rice.  As I was getting ready for this week’s Sunday Supper I came across another use.  I’m making Frijol con Carne in honor of our upcoming vacation to the Caribbean.  Frijol con Puerco is a Yucatan dish that is widely eaten in Cozumel (one of the stops on our vacation).  Traditionally this soup is made with pork but after consulting a few friends who knew more about the region than I do, beef…

Beef and Pomegranate Casserole

An Edible Mosaic: Meat and Vegetable Casserole with Pomegranate

I am no stranger to Middle Eastern food though many Moroccan “foodies” would argue that Moroccan food isn’t Middle Eastern food.  I would tend to agree with that.  This recipe is a great example of just how true that is.  I am participating with several other food bloggers taking part in a virtual potluck using the recipes from Faith Gorsky’s, An Edible Mosaic.  Faith’s story is a lot like my own.  Her contact with Middle Eastern food didn’t really exist until she met her husband.  It was through his family she learned how to make the cuisine.  I am hoping to…

Skhina or Dafina

Skinha or Dafina – The Slow – Slow Cooked Meal

I had really great intentions of getting this post up earlier this week but work got in the way.  I hate it when that happens!  Today is the last day of Hanukkah and so I wanted to make sure that I shared this post before it was too late.  Then again, this whole experience has gotten me really excited about exploring the different ethnic and regional cuisines of Morocco. I know there is a lot more out there than I have had experience with and I want to know it all! Skinha also goes by the name dafina and it…

Sloppy Joe’s from Around the World

My kids are on their way back to school Tuesday. This mama is going to release a big sigh of relief when it happens. I loved having my kids around this summer, we did a lot of really fun things but sometimes it’s just too much! Since I’ve started working for myself it’s been a really challenging time adjusting to different demands and schedules. I am so looking forward to having a routine and having more time to focus on business items. I’ve spent the last few days cleaning bedrooms, forcing my kids to go through their clothes and decide…

Rogan Josh Banh Mi Sandwich

Rogan Josh Banh Mi

Banh mi is a Vietnamese word meaning bread and most commonly refers to a baguette filled with sandwich toppings.  Like Morocco, Vietnam was a French colony/protectorate.  Wherever the French went they left their indelible mark of bread and boulevards. In Morocco the bocadillo sandwich, a baguette filled with a mishmash of ingredients is a well known street food.  In Vietnam the banh mi is king. The best thing about both of these sandwiches is the unique combinations of flavors and ingredients stuffed inside.  The banh mi is traditionally a pork sandwich but can also have tofu, cheese, or eggs as…

Asian Style Beef Tacos

One of the best things I have found to supplement the lack of bread since moving to a more gluten-free existence (we’re about 80% GF – 20% no) are corn tortillas. Amazingly these guys have so many different uses! While we love a good taco bar as much as the next family – tacos every week would be a stretch. I came across a recipe on A Year of Slow Cooking for Korean Tacos and thought I’d try it out with a few tweaks. I’ve found that I need to hide the beginning stages of preparing meals because I’m met…

Khlii – Moroccan Preserved Meat

Have you ever seen Andrew Zimmern’s Bizarre Foods Morocco?  If so you saw khlii.  Overall I was disappointed with this episode because frankly it just wasn’t that bizarre to me!  When he tried khlii it was labeled as rotten meat.  It’s not rotten meat.  Khlii is made from beef or lamb that is seasoned and then dried in the sun for a few days – it’s like a natural dehydration.  It’s then cooked in a combination of oil, water and animal fat and stored.  The fat portion congeals and the pieces of meat are in the mix.  Khlii is then…

Visiting Some Old Favorites

On the weekends I usually take a little more time to prepare larger meals and favorite foods.  For me during the week it’s just too hard to keep up and I’m usually too tired for any major cooking after a day at work.  I try and circumvent a lot of this stress by cooking a little more on the weekend and freezing food to use during the week.  If this isn’t a technique you use I highly recommend it.  Just about anything can be frozen from breads to soups, desserts and baked goods.  If you don’t use your freezer but…