Breakfast Dukkah and a {Giveaway}

Posted by marocmama on Mar 22, 2012 in Contests and Giveaways, International Food | 14 comments

 
I am a sucker for snack foods. It’s a huge downfall when I’m trying to watch what I eat so I really try to find great options that still are healthy. A few weeks ago I was introduced to Vibrant Flavors dukkah and pretzels and let’s just say I was smitten from the beginning. Not only are these products low in fat and calories they have some awesome flavors! Some of you might be wondering what dukkah is.
 
You won’t find dukkah in Morocco (though sellou might be considered a close cousin). This dip hails from Egypt. From the Vibrant Flavors website, “Dukkah is a traditional food with origins in Egypt. It is told that weary desert travelers would gather by a small fire and roast this nutritious nut-spice combination. Full of protein, calcium, minerals and fiber, dukkah replenished their energy.” I love the versatility of dukkah and that it’s naturally gluten free. Vibrant Flavors has five varieties of Oregan Dukkah available. (Did I mention this product is made and packaged in Oregon?)
 

 
The flavors are;

• Traditional
• Zesty
• Smoky Hot
• Sweet
• Coconut

 
Guess what – they are all so tasty!  I love to eat dukkah with some bread dipped in olive oil but these flavors beg to be used in cooking!  Along with all of these flavors I also received the Vibrant Flavors pretzels. The pretzels are fat free, vegan, and all natural.  
 
The varieties offered are;

• Beerzels (that’s right beer flavored pretzels that use no alcohol!)
• Italian Herb
• Sweet Onion
• Roasted Garlic
• Barbeque
• Maple Bacon (no actual animal products used – yes!)

 
Since I have eaten traditional flavored dukkah I thought it would be fun to play with the sweet flavors.  There were some instant ideas that came to mind but I wanted to do something a little more.  Breakfast is a meal I always struggle with and usually there isn’t much variety in what we do eat.  Here’s my ideas for making breakfast more interesting with dukkah!
 

 
M has been down with the flu for the last week so I had to enlist the taste testing support of K. This presents an added challenge.  M is the adventurous eater; K not so much. If he likes it I’m pretty sure anyone would like it!  I came up with two easy breakfast ideas that use dukkah.
 

Both of my boys love apples so I cut some very thin and dipped them in almond butter, then rolled one end in the sweet dukkah.  This flavor is warmer (I think there is some cinnamon) and has just enough zing.  You could dip the slices in peanut butter or nutella and the flavor would be great too.

Dukkah Oatmeal

K really likes oatmeal so I was confident this would be a hit and it couldn’t be easier to make.

Ingredients:

• 3/4 c vanilla almond milk
• 1/4 c steel cut oatmeal
• 1 tbsp organic cane syrup
• 1 tbsp coconut dukkah

 
Directions

Bring the milk to a boil on the stovetop and add the oats.  Reduce the heat and cover the pan. Cook 8-10 minutes until the oats are soft.  Place into a bowl, drizzle with the cane syrup and sprinkle dukkah on top. Eat hot.
 
This was my favorite and as I’m writing this I wish I had a giant bowl to eat! Some other ideas for using dukkah;

• Buffalo Chicken – Coat chicken in your favorite hot sauce and roll in zesty or smoky hot dukkah and bake
• Coconut Shrimp – Coat shrimp in coconut dukkah and bake
• Cheese ball – Mix 8oz cream cheese and 4oz goat cheese into a ball and roll in any flavor dukkah
• Sprinkle the zesty dukkah on top of pasta for a healthy topping

The best news?  One of you will win a prize pack from Vibrant Flavors!

I know you’ll love these products as much as me.  The winner will get a mix of dukkah and pretzels. Follow directions in the Rafflecopter widget below to enter. You have until March 29th to get your entries in!
 

Apple Pear Galette with Jarlsberg Cheese {Gluten-Free}

Posted by marocmama on Feb 15, 2012 in International Food | 5 comments

Desserts and breakfast treats have, by far been the hardest items for me to replicate in a gluten-free version.  They also are the things that MarocBaba misses the most.  I think we all miss it.  I haven’t felt like it’s fair to enjoy these treats when I know he can’t. Instead I’ve been flexing all of the culinary skills I can muster to try and make gluten-free copies. There used to be a bakery in our town that had the most amazing French pastries including an apricot galette that I went crazy for. I had some free time one weekend, lots of apples and pears in my fridge that needed to be used, and a fresh stock of gluten free flours on hand.  There was only one thing to be done – BAKE!

Ingredients
Crust
2 cups coconut flour
1 cup almond flour
11/2 Tbsp sugar
1/2 tsp salt
1 tsp xantham gum
1 stick or 4oz of cold butter cut into cubes
2 tbsp vegetable shortening
1/4 c Jarlsberg cheese grated finely
1/4 c ice water

Filling
2 apples peeled, cored and sliced thinly
2 pears (use a firm variety) peeled, cored and sliced thinly
2 Tbsp cornstarch
1/4 cup sugar
2 Tbsp lemon juice
A few shakes of cinnamon (add it to your taste – we’re not big fans)
 
To Make the Crust
 
Add the coconut flour, almond flour, xantham gum, sugar and salt to a food processor. Begin to pulse and add the butter and vegetable shortening. Continue to pulse until there are no large pieces left and the dough looks like bread crumbs. Mix in the grated Jarlsberg cheese and slowly add the water just until the dough comes together.
 
Warp the dough in plastic wrap and refrigerate for at least two hours but up to 24 hours.
 
To Make the Filling
 
Preheat oven to 400F
 
Mix the apples and pears with the cornstarch to ensure that all of the apples are coated. Then add the lemon juice, cinnamon, sugar and mix well.
 
Remove dough from the fridge and divide into four equal parts. You also could make one very large galette. Allow the dough to warm up a little. Lightly dust a cutting board with coconut flour or almond flour and press out the dough. I found that using a rolling pin caused the dough to stick too much. You will want to create a round disc shape.
 
In the middle of the disc layout the apple/pear mixture. You can lay it out in a circular design or just pile in the fruit – either way it tastes great!
 
Fold up the edges of the galette. It WILL NOT cover the full top of the pastry – it’s not supposed to. If the dough buckles or even crumbles a little bit it’s ok. This is a rustic pastry.
 
Slide each galette onto a baking sheet that it will not stick to. I like to use a silpat liner when baking things like this to ensure it does not stick. A sheet lined with parchment paper will also work.
 
Once all galettes are ready to bake, place in the oven for 20 minutes and check. The crust should be a toasted brown color and the fruit soft when you poke with a fork or knife. If they are not done at this point, continue checking every 5 minutes. Be careful not to overcook – gluten-free dough is unforgiving when overcooked – you will have galette dog biscuits!
 
Allow the pastry to cool some before serving. I think these taste best when warm. You can top them with some more Jarlsberg cheese for an added bite!
 

 
It might seem odd to use cheese in a crust but I think it’s a great addition to a gluten-free baked item. One of the things that I have struggled with when baking gluten-free is that the consistency is either too dense like a cake or too crumbly and not binding together.  Xantham gum helps to bind together the flours but the cheese in this recipe helps to stick the dough together!  It also adds another flavor. Jarlsberg cheese has a mild and nutty swiss flavor.  It’s not overpowering like a cheddar might be but it has enough of a tang to give a really nice flavor when paired with a flour like almond.  I’ve also thought of recreating this and laying a layer of cheese on the bottom inside of the pastry.  You can find more great recipes using this cheese on the Jarlsberg blog (where I played around for recipe ideas before making this!)
 

I am entering this recipe to win a scholarship from Jarlsberg to attend Eat, Write, Retreat 2012 in Washington DC.  I was not compensated in anyway for this post and all opinions are my own.  I’ve been eating Jarlsberg cheese for years and this opportunity in no way reflects my opinions of the product.

M’semmen Tutorial (video)

Posted by marocmama on Jan 17, 2012 in Moroccan Food | 2 comments

It’s here, it’s here! One of the most requested video tutorials is finally here! If you’ve been wanting to make m’semmen or have tried but it hasn’t worked out here’s the video how to! You can find the original recipe here.
 

I’m always open to suggestions for recipes you would like to see on video – just let me know!

Moroccan Breakfast Ideas

Posted by marocmama on Nov 28, 2011 in Moroccan Food | 6 comments

This week get ready for posts sharing our past trip to Morocco.  I have to admit I haven’t been overly creative in the kitchen lately.  Maybe it’s the cold weather, lack of motivation or just being really really busy.  Even when I have cooked the food has gotten scarfed before photographing! I occasionally find myself falling into this slump (hey don’t we all?) but after a week or two I climb out of it and am back to creating.  I do hope you’ll enjoy the forthcoming posts because I think they’re just as interesting!

Moroccan breakfasts are by nature simple.  Pancakes, fatty sausages, and loads of potatoes are not normal fare.  Instead you’ll find something lighter though usually carbohydrate-laden.  This bread was a corn/sesame seed mixture.  I’ve actually never heard or seen it before this past trip.  MarocBaba’s family made sure to look for gluten free options for him (he didn’t follow a very gluten-free diet but made swaps when he could).  I actually preferred this bread to the sometimes dry white bread rounds that graced the table.  It had more substance and taste.

With this bread MarocBaba added raw pressed olive oil and lots of honey to the top.  Simple and satisfying.

Some other options you might find for breakfast;

• baguettes or khobz – Moroccan bread (always)
• olive oil to be eaten with the bread, slathered on as we might do with butter
• butter
• some type of jam
• Moroccan mortadella – it’s meat and it comes in a package like this.  It’s a turkey bologna.
• La Vache Qui Rit cheese triangles – known in the US as Laughing Cow cheese
• m’semmen (special occasion)
• beghrir (special occasion)
• you might also find some fruit or yogurt such as traditional Moroccan Raib (recipe soon!)

Marrakech Street Breakfast

Posted by marocmama on Nov 1, 2011 in Culture, Moroccan Food | 2 comments

Moroccan breakfasts fit into two different categories.  The first is a simple breakfast usually consisting of bread, olive oil, maybe butter or preserves and could include some type of meat and la vache qui rit (or laughing cow cheese triangles that have made their way to American grocery stores).  The other type is a sticky honey laden breads, think beghrir, msemmen, cookies or cake.

But there’s a third type too.  You’ve got to be adventurous to give it a try…

No guided tour is going to take you to breakfast here, and they’re probably not going to tell you about it either.  Chances are you won’t see too many women eating here. At first glance you won’t sit down, you’ll keep walking by.

Set up inside street-side shops are you’ll see scenes similar to this. With large pots or tajines dotting gas burners.  For breakfast there are a variety of different options that will vary based on the stall you visit.  My favorite is white beans in a tomato sauce.  MarocBaba chooses bissara and a stew of lamb stomach.  The interior eating area is very simple, maybe rustic is a good word for it.  I really had reservations but I was assured it would be good. I wasn’t let down at all and was full for hours.

The plates are cleared and washed immediately.  You can have as much bread as  you want (the huge baskets under the cooking area let you know there’s plenty to go around).  A pot of hot mint tea is standard.  As you eat you’ll see many men and boys passing in and out to eat something quickly on their way to work or school.  The best part is – the price is a steal.  You’ll have a great, filling breakfast for under $3.

We ate at a stand just inside the kasbah of Marrakech.  Turn right past the Saadian tombs and about 1/4 mile down the street on the right hand side you’ll see it.  Maybe the best indicator that you’re in the right spot – the man serving breakfast has red hair – so if you see him you’ll know you’re in the right spot!  Breakfast ends around 11am to be replaced by an equally delicious lunch.  Get there early!

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Khlii – Moroccan Preserved Meat

Posted by marocmama on Sep 7, 2011 in Moroccan Food | 4 comments

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 used in several ways.  One of the most popular is in scrambled eggs but it’s also stirred into soups or with beans.

MarocBaba loves khlii and so for this Ramadan I ordered him some from Moroccan Khlii in Orlando as a surprise.  It came in handy one night when I was just too tired to make dinner.  Overall he gave it a rave review.  I don’t like the flavor of khlii so I’m going to leave this review in his able hands!  The taste was very much like home and he liked that the pieces of meat were bigger and more flavorful.  I highly recommend ordering from Moroccan Khlii.  You can check out their Facebook page and follow on Twitter as well.  Here’s a photo tutorial of khlii and eggs.

Khlii coming out of the freezer directly into frying pan.

Next turn up the heat and melt the fat.

Beat 2-3 eggs well and pour into the pan.

Cook on medium heat until the eggs set. Eat with bread!

Mom’s Night Off: Saffron Road Foods Giveaway

Posted by marocmama on Aug 8, 2011 in Contests and Giveaways, Ramadan | 8 comments

Guess what…MarocMama is getting a little burned out in the kitchen.  We try and keep our meals simple and many of the items I’m sharing here daily are what make up our meals.  But cooking for 8 almost 9 days straight usually doesn’t happen.  I try and substitute in some quick and easy meals like sandwiches with veggies or a spaghetti that I can whip together.  This is not the case during Ramadan.  While I still try and keep things simple most of the items do require some amount of work and time in my hot kitchen.

Meals for tomorrow’s planning;

Suhoor: Spanish Omelette. Tonight either bake or boil some red potatoes until they are cooked 3/4 of the way through.  Refrigerate for tomorrow morning.  In the morning either dice or slice potatoes thinly. Do the same with onions.  In a saute pan add a little oil and layer the onions and then potatoes in a single layer.  Season with salt and paprika.  Allow to cook for about 5-8 minutes on medium heat – do not flip over.  Break and whisk together 2-3 eggs and season with salt and pepper.  You can also add grated Manchego or Iberico cheese or even Parmesan.  Cover saute pan with a lid or even tinfoil until eggs are set (should take less than 5 minutes.  Eat!

Iftar: Let’s keep things cool tonight.  These Vietnamese Spring Rolls from Tiny Urban Kitchen are a low heat meal (all you need to do is cook the shrimp – buy pre-cooked and you won’t even have to turn your stove on!) Heat up any leftovers you have to round out the meal.

Dinner: This one you will need to cook but is very tasty.  A Feta Stuffed Turkey Meatloaf from All Day I Dream About Food is a great protein boost and low carb for anyone whose getting carb overload at this point.  It’s great cold or crumbled into an omelette as well.

Today I’m starting a new Ramadan giveaway….Saffron Road Foods!  

Several months ago I first started seeing Saffron Road float around social media and was intrigued that it was halal (the meat is raised and slaughtered according to Islamic dietary rules) and many of the entrees are Gluten Free which is big since MarocBaba has an intolerance.  But i was wary because frozen meals usually are not very tasty.

After trying every single frozen entree Saffron Road has I can honestly say we were very impressed.  So much so that MarocBaba has specifically asked for me to buy him the Chicken Biryani to have on hand at all times.  My favorite are the Lamb Koftis and the Moroccan Lamb Stew.  We also tried the new chicken products including the bites, nuggets and tandoori nuggets.  I’ll be sharing a recipe later in the week using some of these products.

I highly recommend these products for anyone but especially for moms like me who need a little break from the kitchen or for small families who are looking for a great entree in a short time.  All of the meals were full of flavor but not too spicy which is good for me.  Also the grains used (rice and couscous) do not get soggy or taste like they have been re-heated.  Preparation couldn’t be easier – just open the box, put the entree on a cookie sheet and cook for 40 minutes. Add some fresh chopped up vegetables and a bowl of soup and voila iftar is served!

Now to the fun part..I’m giving away 5 coupons for FREE Saffron Road entrees! 

One of these coupons will go to a MarocMama newsletter subscriber that is randomly selected (see I told you there were benefits to subscribing!)  The other 4 will be chosen at random from those who participate below.  This giveaway is open to US residents only and coupons can be used anywhere Saffron Road is sold (to find a store near you can check here.) Please use the entry form below to enter.  There is one mandatory entry and the rest of the entries are extras.  You must complete the mandatory entry to qualify. If you have any problems with the form please let me know!

*I was given free vouchers to try these Saffron Road products.  All opinions however are my own.  

Ramadan Ready: Seneca Farms Fruit and Oatmeal

Posted by marocmama on Jul 22, 2011 in American Food, Contests and Giveaways | 6 comments

Ramadan is about a week away and I’ve been busy starting to cook and freeze some of our staples for the month.  One thing that I always struggle with is eating breakfast.  During this month Muslims do not eat or drink from sunrise to sunset, and with this holiday falling in the summer that length of time is even longer.  I am so guilty of not waking up to eat breakfast or suhoor.  Call me lazy but when I know I have to get up early and get to work all day I just can’t get myself to eat breakfast at 3am.  I’m really not much of a breakfast person anytime but especially not during this month.
 
I had the opportunity to try out Seneca Farms Fruit & Oatmeal this week and am really excited that this might make my upcoming month (and life!) easier.  On Monday I was running out to work late after being gone to Midwest Mom’s Media in Chicago all weekend.  I grabbed a container of oatmeal, tossed it in my purse, and crossed my fingers that I might get the chance to eat it.  By 10:30 my day had slowed down enough that I was able to heat it up and try it out.  I was very surprised.
 
I guess that I’m not alone in my non-breakfast eating habits.  Did you know that;

• Nearly 60% of U.S. parents of children ages 3-17 admit that their child skips breakfast, with more than half of U.S. Moms wishing their child ate a more nutritious breakfast.
• 58% of U.S. Moms say they skip breakfast regularly (THAT’S ME!) . 46% of Moms who skip breakfast say they do so because they do not have enough time to prepare or eat it.
• 57% of single adults say the number one reason they skip breakfast is that they don’t have enough time to prepare it.
• While 71% of U.S. adults agree that breakfast is the most important meal of the day, 67% of those admit to skipping breakfast.

*Results of 2011 Children’s Nutrition Survey, conducted by Harris Interactive for Seneca Farms
 
I love instant oatmeal but hate the kind that has dehydrated/freeze-dried/mayeitsnotevenfruit in it. The flavor I tried was Vanilla Peach and it actually had real pieces of fruit in it.  It tasted great!  You don’t need any water or milk to mix up with the oatmeal just microwave for 45 seconds.  It kept me full for several hours.  I was also happy with the apple cinnamon flavor.  Cinnamon is so hit or miss as an ingredient but this was a hit.
 

 
Apple Cinnamon and Vanilla Peach are the two available flavors right now.  Seneca Farms Oatmeal & Fruit can be found nationally at Walmart and at a wide variety of retail grocery stores.  You can see a detailed store list here.  Seneca Farms plans to expand its flavors later this year with Oatmeal & Fruit Cranberry Apple, and Oatmeal – Maple & Brown Sugar.  I can assure you when maple and brown sugar comes out I’ll be buying tons of cups every week.
 
Please note this giveaway is closed.
Onto the good news!  One reader will win a 2-pack of each flavor of Seneca Farms Oatmeal & Fruit (that’s 4 cups two of each flavor).  I’m using a new system for giveaways called Rafflecopter.  I think it’s easier for everyone.  Good luck and let me know what you think of the entry system.