Posts Tagged‘food of the sun’

taj2

Tajine Tales: Chicken with Smen and Green Olives

It didn’t break!!  I’ve blogged a few times about my bad luck with cracking tajines.  The most recent tajine that I’ve gotten I didn’t take any chances with – doing lots of prepping before actually using it.  I very timidly decided to try it out, cooking a chicken tajine on very low temperatures and only slowly increasing the heat.  I felt like a new mom.  You know the mom I’m talking about – the one who spends the first 2 weeks with a newborn at home sneaking up to the crib and checking to make sure the baby is still…

olive tapenade pinwheels

Olive Tapenade Pinwheels

Happy New Year’s Eve to all of you!  I came up with this recipe out of the blue one day when I was having people over.  I love the little pinwheel sandwiches but usually they have either a) bacon or b) ham in them.  Neither of which I eat.  This however is a fast and easy appetizer that really could have a million different combinations and is the perfect New Year’s Eve appetizer. Ingredients: 2 packages of Pillsbury Croissant sheet dough (you can use regular croissant dough or you could use puff pastry) 1 can of pitted black olives 1…

Chicken and Cannellini Beans

Food of the Sun: Chicken and Cannellini Beans

  I’ve been reading so many cooking magazines and cookbooks lately that I haven’t even had time to make recipes from them!  I have been trying to incorporate more beans and fiber into our diet, as I am anemic and my husband has cholesterol issues.  This truly is a comfort dish.  It has the lemony flavors of the Mediterranean and the added flavor from the thyme.  Beans are a very popular dish in the Mediterranean and using them is a great way to stretch the dish.   Ingredients: 2 boneless skinless chicken breasts 2 boneless skinless chicken thighs 1 cup…

Pumpkin Cheesecake

Mini Pumpkin Cheesecake

My recipe today is for Mini Pumpkin Cheesecake with a gingersnap crust.  This is a good blending of Mediterranean and American style desserts.  Pumpkin is often found in Morocco, mixed into couscous most predominantly.  I have found that pumpkins there are a little sweeter than they are here, which might be attributed to more sun and less storage time before consumption. This is a dessert plate that I made recently along with Whoopie Pies and Cake Balls. Ingredients; 1 can of pumpkin puree (about 14 oz) 1 package of cream cheese (8oz) softened pumpkin pie spice (mix of cloves, cinnamon, allspice, and nutmeg) 3…