Eggs | marocmama.com

Wordless Wednesday: Eggs

Posted by marocmama on Jul 6, 2011 in American Food | 0 comments

Moroccan Style Eggs and Veal Meatballs

Posted by marocmama on Jun 16, 2011 in Moroccan Food | 1 comment

This gluten-free thing is really resting my cooking skills and creativity. It’s REALLY stretching my limited baking skills. I still haven’t been able to make a good bread, though a few have been decent, but not good. Instead of trying to replicate bread that MarocBaba is so dearly missing I’m trying instead to come up with great meals so that he won’t miss the bread. Breakfast proves to be extra hard without my usual backups like granola bars, toast, cereal, waffles etc. There will be a lot of eggs and potatoes to be eaten for awhile until I master gluten free baking!!

Whenever I make something like kefta or even roast chicken I pull some off to the side and save for breakfast or lunches. This saves me some time and energy the next day. These veal meatballs were from the Avgolemono Soup I made. I didn’t cook the meatballs inthe soup, I rolled them out and popped them in the fridge to use the next day.

Ingredients

1/4 lb (about 125 grams) ground veal
1 tbsp sumac
1 tsp salt
1 tsp paprika
1 tsp crushed garlic
2-3 free range eggs
handful of chopped Vidalia onions
1 tsp smen
1 tsp vegetable oil
salt, pepper, and cumin, sumac to taste

Directions

Make the meatballs by mixing the veal, sumac, salt, paprika and garlic. Form into small balls and set to the side. Heat a medium frying pan on medium high heat. Add the smen, vegetable oil and onions to the pan. Cook onions for about 3 minutes until they begin to soften. Add the meatballs sauteing until they are almost completely cooked through. Crack the eggs in a separate bowl and whisk. Pour into the frying pan. Shake salt, pepper, sumac and cumin on top, just enough to taste – you can always add more later. When the eggs are set, slide out of the pan and onto a plate. Enjoy!

Love on a Monday

Posted by marocmama on Feb 28, 2011 in American Food | 6 comments

Maybe it’s warm and toasty in your corner of the world, sadly it’s anything but where I am. This time of the year has always been hard for me. It feels like winter should be long gone and yet stepping outside the door or peeking out my windows all I can see is ice and snow. I’m longing for spring, of pulling out my pots and dirt to get some seeds going. I simply can not wait to walk through the farmers market picking fresh foods. Not to mention my car is crying because it’s so salt covered and dirty it’s ready to revolt on me. Because Monday’s are hard, and they’re even harder when you’re in a funk like this, I’m sharing some love.

Today I encourage you to show someone in your life just how much you love them. My little boys thought having an egg made out of a heart was the best thing ever. Use a cookie cutter (or a knife if you’re talented) and cut out the shape of a heart – set the cut out aside. In a pan add a little butter and oil. Place the bread down and crack an egg into the middle.

Flip the entire toast and egg once the down side is set. Cook the other side until toasted. Place the heart cut outs into a toaster oven or cook in the skillet until toasted.

Share your heart with someone today. Trust me – they will thank you.

Ramadan and Food

Posted by marocmama on Aug 11, 2010 in All other posts | 0 comments

Today is the first day of Ramadan in North America. Not sure what that means? Here is a good explanation. The short of it however is that Ramadan is the 9th lunar month on the Islamic calendar and entails fasting from worldly pleasures (food, drink, intimacy…) from sun up until sun down for the entire month. It is a time to focus on faith, God and in a way purification of the soul. So while no food or drink is allowed during the day; once the sun goes down all prohibitions are listed. The morning meal is known as suhoor, the breaking of the fast an iftar and often a third meal occurs later in the night (11pm-12am) that’s just dinner.
I really struggle to eat in the morning, I don’t generally eat breakfast but to skip suhoor makes for a long and hungry day. Last night I made a really easy quiche that helped out this morning. I think it’s a great idea for a make ahead meal that can be heated up as desired.

Broccoli Cheddar Quiche
Ingredients:
6 eggs
¼ cup whipping cream
¼ cup skim milk
½ cup shredded cheddar cheese (or any kind really)
½ cup chopped frozen broccoli (quantity is by preference)
Salt, pepper and garlic powder for seasoning
1 pie crust
Directions
Preheat oven to 350F. In a bowl crack all of the eggs and beat well. Add the whipping cream and milk and mix again. Sprinkle in cheese, broccoli and seasoning. In a pie pan lay out the dough and crimp the edges for a nice look. Pour the egg mixture into the crust and place into oven. Bake for 45minutes or until the eggs are set. Enjoy! This can easily be reheated at anytime.

P.S. Did you notice my sidebar Ramadan cookbook? I’ve compiled my favorite links and ideas for recipes on Delicious. I’ll update throughout the month.

Moroccan Fried Rice

Posted by marocmama on Jul 26, 2010 in Moroccan Food | 3 comments

This meal was devised out of pure desperation. I was starving, there wasn’t much in the fridge and I didn’t want to order out. Luckily I had some random things in the fridge and was able to throw this together. I don’t think that it would have tasted as good if I would have planned it.

Ingredients:

1-2 cups cooked rice
1 egg
leftover chicken tajine (anything will work but that’s what I had!)
steamed fresh vegetables or frozen vegetables
3 tbsp vegetable oil
1/2 tsp each of cumin, salt, pepper and ginger

Directions:

In a skillet heat up the vegetable oil and add the rice. Cook for 2-3 minutes. Add in the meat, vegetables and spices. Cook until heated through. Remove from skillet and add a little more oil. Add in the egg and scramble. When egg is cooked add the rice mixture back in and combine. Enjoy!

Meatless Monday: Eggs with Zucchini

Posted by marocmama on Apr 12, 2010 in All other posts | 5 comments

Weekday morning meals are generally cereal or something easy that I can get together quickly. Weekends however I try to make a bigger breakfast/lunch for the family. This usually includes m’semmen (my kid’s favorite), fruit, some type of meat, cheese and eggs with juice and tea. This weekend I managed to get my shopping done before the weekend and had a fridge full of vegetables and fruit – lots of options! I came up with this recipe off the cuff and turns out it’s a hit! I served it for breakfast but this could easily make a great lunch or dinner, served with a salad and great desert.

typical breakfast – this egg recipe not included – it was eaten before I got a picture!

Ingredients

3 eggs (Free-range or organic if you can)

1 small zucchini

1 tsp chopped garlic

4 tbsp tomato sauce (add more if you like the flavor!)

1/2 tsp each salt and pepper

1/2 tsp each cumin and paprika

1 tsp sumac

2 tsp vegetable oil

Directions:

Peel the zucchini and slice thinly. If you have a mandolin use it, otherwise very thin slices with a knife will work.
In a saute pan, add the vegetable oil and garlic and saute on medium heat for 1-2 minutes.
Layer the slices of zucchini on the bottom of the pan – in a thin layer (overlapping is fine.)
On top of zucchini add the tomato sauce.
Crack the eggs and pour into the skillet – do not break the yolks. Sprinkle the salt, pepper, cumin and paprika on top of the eggs.
Cook until the egg starts to set, and then place a cover over the saute pan to complete the cooking. You can either cook the yolks through, or leave them runny – whichever way you like better.
Before serving sprinkle sumac over the top.
Serve hot with crusty bread to scoop up the dish.