MarocMama

eat well, travel often, dream big!

Quick Persian Rice and Spiced Beef for a Middle Eastern #SundaySupper

Middle Eastern SundaySupperI have loved participating in #SundaySupper over the last year and have made so many awesome new blogging friends. Now, it’s finally my time to host this event.  What better topic for me than the theme of Middle Eastern food?  If you’ve followed my journey, you’ll know that before I met my husband I could barely cook American food let alone anything else.  Over time and exposure I have become adept at adapting traditional Moroccan and Middle Eastern dishes for an American kitchen. There are so many delicious Middle Eastern foods but I feel a lot of people are overwhelmed by the use of spices and different cooking techniques.

One of the biggest reasons I love serving my guests Middle Eastern meals is because I believe food is the best form of diplomacy.  #SundaySupper is about bringing families to the dinner table.  I take it one step further and invite friends and neighbors to our Middle Eastern table. This invariably opens up conversations that many people would feel too uncomfortable to ask in public. Food is so powerful!  Today, I made a quick Persian style rice and spiced beef.  It’s a great weeknight dish when you don’t have a lot of time.

Quick Persian Rice and Beef

Quick Persian Rice and Spiced Beef for a Middle Eastern #SundaySupper

Ingredients

    For the Rice
  • 1 medium potato
  • 2 cups dry instant white or brown rice
  • vegetable oil
  • salt and pepper
  • For the Beef
  • 1 lb beef cut into bite size pieces (I use an arm roast)
  • 1/4 tsp turmeric
  • 1/4 tsp red pepper (optional, can reduce to lower heat)
  • 1/2 tsp salt
  • 2 cloves garlic crushed
  • 1 tsp cumin
  • 1/2 tsp ginger
  • extra virgin olive oil

Instructions

    To Make the Beef
  • Slice beef into bite size cubes and place in a bowl or Ziploc bag.
  • Mix spices into the beef; turmeric, red pepper, salt, garlic, cumin, and ginger.
  • Drizzle in just enough olive oil to coat the meat and make a paste with the spices.
  • Place into the refrigerator and marinade at least 30 minutes but up to overnight.
  • To Make the Rice
  • In the bottom of a large pan, add just enough oil to coat the bottom.
  • Peel a potato and slice as thinly as possible.
  • Arrange the potato pieces in the bottom of the pan and cook until the bottom is crispy, then flip over to the other side of the potato.
  • Season the potatoes with a pinch of salt and pepper.
  • Add 2 cups of dry rice and the amount of water the box specifies.
  • When rice is removed from the heat, place a tea towel between the lid and the top of the pot, place the lid back on and allow the water to absorb into the rice. The tea towel helps pull out the condensation making the rice more dry and fluffy.
  • Cooking the Beef
  • I love the spiced beef on the grill. To prepare thread skewers with meat and cook to the done-ness you like.
  • If it's too cold to grill or you don't have one,the meat can be cooked in a pan under the oven broiler or in a pan on the stovetop.
  • Take care not to overcook the meat because it will become too tough.
  • To Serve
  • Place a large platter, serving side down on top of the rice pan.
  • Invert the pan so that the crunchy potato bottom is on top.
  • Add the spiced beef to the top and serve with a green salad or other vegetable.
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Persian Beef and Rice

What’s everyone else making? There are some seriously delicious foods on the lineup this week.

Mezze {Appetizers}

Salata {Salads and Sides}

Main

Halwa {Desserts}

Join the #SundaySupper conversation on Twitter tonight (Sunday). We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 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 visiting the Sunday Supper Movement page.

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A #SundaySupper Mini Meatball and Goat Cheese Risotto

Even though today is the first day of fall, the weather barely feels like it. Our daily temperatures are still topping 90F, while evenings cool down to the mid-60’s. I am seeing so many friends posting pictures of the leaves changing colors, apple orchards, jeans and sweaters, and all of the other signs of fall. I don’t know when fall will really arrive here, but I’m still going to embrace the season!  If you haven’t guessed, the theme for this week’s #SundaySupper is fall. I haven’t participated in several weeks, I’ll admit the move has me a bit off but I’m finally getting into a good rhythm so I am looking forward to getting back to normal.

Mini Meatball Risotto with Goat Cheese

 

The nights have cooled down and that’s prompted me to start making warm foods for dinner time. This risotto is the first “comfort food” item I made. I wanted to make something creamy, that sticks to your ribs and fills you up.  This did it.  I worried my boys would turn up their noses at the carrots but their reaction was completely the opposite.

Mini Meatball Love

One thing about eating in Morocco is that hands are used way more than silverware.  Instead of eating this with a spoon, my boys grabbed bread and started scooping it up. Yes, double the starch! I’ll admit it, once I ate some, I used bread to soak up the sauce that was left. This dish is so easy, and you can prepare it in under 30 minutes. If you’ve got leftovers (just in case – you probably won’t!) mix in an egg and some bread crumbs.  Form the rice into balls and coat with bread crumbs then fry.  You’ll have a tasty appetizer for the next day.

Risotto with Meatballs

A #SundaySupper Mini Meatball and Goat Cheese Risotto

Ingredients

  • 1/2 lb ground beef
  • 1 cup arborio or long grain rice
  • 1 small onion
  • 3 cloves garlic
  • 2 carrots
  • 1 tsp vegetable oil
  • 1 tsp butter
  • 3 tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 1/2 Tbsp goat cheese
  • 3 cups chicken stock

Instructions

  • Mix together ground beef, salt, pepper, and cumin. Roll into small meatballs the size of marbles.
  • Mince 1 onion and 3 cloves of garlic. Peel 2 carrots and dice as small as possible.
  • Add 1 tsp vegetable oil, and 1 tsp butter to a large saute pan, and cook onions, garlic, and carrots until onions are translucent.
  • Once onions have softened, add meatballs and cook 5-7 minutes.
  • Cut the tomatoes in half and use a box grater to grate the insides of the tomato into the pan with the meatballs. Discard skin of tomatoes.
  • Add 1 cup of rice to pan, stirring well to combine with the tomato.
  • As the liquid reduces, add the chicken stock, 1 cup at a time. Adding more as the liquid boils down.
  • When the rice is cooked through, stir in the goat cheese to thicken the dish.
  • Serve hot.
3.1
http://marocmama.com/2013/09/a-sundaysupper-mini-meatball-and-goat-cheese-risotto.html

My fellow #SundaySupper bloggers are making some really delicious dishes that just scream fall.

Take a peek – which recipe are you most looking forward to trying?

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Don’t forget to 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 EDT. 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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Chocolate Oatmeal No-Bake Bars

For months we prepared to move our family and for months I planned just what life would be like. Everything would go smoothly, our bags would arrive, our apartment would be ready to go. In a day or two I’d have a phone and internet.  I would go shopping daily in the market and prepare meals that I knew we enjoyed. I would easily slide into life, it really wouldn’t be that different than what we were used to.

But, then I found out I was wrong.

So the first week wasn’t what I envisioned at all.  I was depressed.  I wanted to be alone, to have my space and digest what I had just gotten myself into. I really didn’t eat much, nothing tasted good to me. Even if I wanted to make something I was out of luck. No pots, no pans, no spoons, or forks. While I’ll admit it wasn’t terrible having someone else cook, my diet has changed so much I found a lot of things I just couldn’t eat.

In the midst of my depression, because yes that’s what it was, I knew there had to be something that would help. Emotional eating is usually not a good thing but in this instance I felt it was warranted.
Chocolate Oatmeal Bars
So when there’s a hodge podge of cooking implements and a freezer what do you do? Well you make chocolate no bake bars of course! I knew I could get a little nutrient boost from oatmeal and even though it looks like there’s a lot of chocolate here, it really wasn’t that much. I really want to share the recipe with you but here’s the thing – I didn’t measure it but I estimated. I’ve made them twice now never measuring. They came out a little different but delicious no matter what.

I melted about 1/2 cup of sugar with 1/2 cup of water in a pan on medium heat, stirring until I’d made a thick syrup (caramel would be delicious too!). In another pan I melted 1/2 cup of butter, with about 4 ounces of milk chocolate, and 3/4 cup of peanut butter. Once it was completely melted a teaspoon of vanilla, and the syrup.

How much oats (gluten-free variety!) do you use? Enough to hold together all of the wet ingredients. Add some nuts or coconut if you like. Then pour into a greased 8×8 pan and spread flat. You might want to eat a spoonful just to check. Finally slide it into your freezer to firm up. Once the bars are frozen they can be cut and stored individually in the freezer or refrigerator.

So now when I’m feeling a little lonely and just a little homesick, I know what’s waiting for me in the freezer to make it just a little bit easier.

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{Guest Post} Rose Petal Jam from Olga of Jardin Majorelle

I’ve been wanting to write a post about roses and their connection to Morocco for a long time. It’s filed in my “things to write about” file (well I did write this piece about Morocco’s rose festival). It might be blaise, but I do love roses.  I was reminded of that a few weeks ago when my sister gave me a big bouquet of pink roses for Eid.  I’ve loved having them sitting on my table – every time I look at them I feel a big smile creeping across my face.  Today’s guest post is from Olga owner of Jardin Majorele Flower Design. What I would give for her to come to my house/party/event and do flower arrangements! You can find Olga and her beautiful work on her blog, Facebook, and Twitter. Make sure you also check out a beautiful post she wrote about creating a bouquet using mint – what a great idea!

I was always fascinated by the flower world, its beauty and mystery, secrets the flowers keep away from the humanity. We keep digging to learn and discover more every day. We use flowers in perfumery, flower arranging, healing our body and soul, in cooking. One of these flowers is a Rose – a Queen of all flowers.

Rose is very respectful among the flowers. It has three main medical properties: It is soothing, cooling, and moisturizing. The rose also offers a soothing property to the nerves and emotional/psychological state of mind, nervous tension and heart disease. Rose hips are great source of vitamins C, D, A and E. They also contain citric acid, malic acid, zinc and bioflavonoids.

Rose Petals JM

Most important is that we all can enjoy rose in cooking and there are many food products made with roses. The artisans from France started making a rose liqueur and rose-flavored sweets, biscuits, jam and honey. In Paris, you will find culinary rose essence. In Tunisia, Morocco and India, people make delicious rose syrup. You can come across rose jams and jellies in Poland and Romania.

Most roses are edible. The flavor of roses is distinct and it looks as wonderful as it tastes. Some roses are tastier than the others are. Fragrant red and pink old-fashioned such as – Damask, Old English, Baron Girod, Rugosa – are often used for the jam, as they keep their aroma and flavor during the cooking.

Rose Petal Jam

Rose petal jam is our cooking dish today

Ingredients

  • ½ pound red or dark pink rose petals. The color of the petals will be the color of the jam.
  • 2 cups of sugar
  • Juice of 2 lemons
  • 4 ½ cups of water

 

Preparation

  1. First thing first, we have to wash our roses properly to remove bugs, and then cut off the white bottom of each petal. Discard any petals that might appear brown.

Rose Petals

  1. Place the rose petals into a bowl and sprinkle the sugar over them to make sure that each petal is coated.  After bruise them with your fingers and cover the bowl with plastic film. Leave the bowl overnight in a cool spot – refrigerator will work.
  2. Prepare a saucepan and pour in the remaining sugar, water and lemon juice. Dissolve contents over a low heat. You may also include the seeds of the lemon, which is supposed to contribute pectin and help thicken the jam, this is optional, as some recipes do not specify their need. Your choice.
  3. Stir the rose petals into the mixture and allow to simmer 20 min. Bring to a boil and continue to boil for 5 more min until the mixture thickens. Stir the jam until a spoonful dropped onto a cold plate jells and holds its shape. However, if you have a jelly thermometer, cook and stir until the temperature reaches 221 F.

                                                                Rose Flower Liquid

Pour your jam into a clean, warmed jar and add the cover and a label. If you are not planning to eat your rose jam shortly, use proper canning procedures to make sure the jam keeps in the jar. Store it in a cool place and indulge.

Bon appetite!

JM 5

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{Guest Post} Homemade Harissa

Today is a big day for us!  It’s moving day! We will be spending nearly all day and night in planes and airports until we finally arrive in Marrakech early Wednesday morning. Today Amy of Kimchi Mom is sharing a recipe for homemade harissa. Amy is a lot like me, except she writes about cooking Korean food.  Both of our adventures in the kitchen and subsequent blogging happened around the illustrious economic collapse of 2008.  I guess there might be a silver lining in everything right? I’ve made several of Amy’s recipes for my family and introduced my husband to Korean food through her! Thank you Amy for sharing this guest post while I’m 30,000 feet up!  You can follow Amy on her blog Kimchi Mom, Facebook, Twitter, and Pinterest.

Homemade Jarred Harissa

I had the fortune of meeting Amanda through #SundaySupper and immediately started following her when I learned that most of her recipes were Moroccan!  I love trying dishes that combine somewhat common (if you can get it at Whole Foods then it’s common) spices into something that is characteristic and unique to one cuisine.

I have been on a homemade hot sauce kick this year. Recently, I made homemade sriracha sauce and am developing a recipe for gluten-free kochujang (Korean red pepper paste). I have tried harissa a handful of times and figured now would be a great time to make my own. I had no idea what harissa was until I attempted a recipe for leblebi, a Tunisian breakfast soup, which also included a recipe for homemade harissa. Instead of making harissa from scratch, I picked up a jar from the market just to get an idea of what harissa actually tasted like. To my surprise, the pepper base tasted similar to the more familiar Korean pepper pastes that I use, but the additional spices added more dimension and complexity to the smoky pepper flavor. Ever since I’ve made my own harissa, I’ve been adding it to my breakfast eggs, bowls of noodles, and whatever else needs a bit of heat.

Homemade Harissa

I also like to take as many shortcuts as possible when I am short on time which seems to be always with two little kids! Instead of using whole dried peppers, and soaking and cleaning them, I dipped into my 5 pound bag of kochugaru or Korean red pepper powder. Despite the red color, it is mild in terms of heat, not unlike the harissa that I’ve tried. You can buy this powder on Amazon.com or at Hmart.com. And, yes, they do come in packages that are less than 5 pounds.

Homemade Harissa

Ingredients

  • Homemade Harissa
  • Yields about ½ cup
  • ½ cup kochugaru (Korean red pepper powder)
  • Water
  • 2 garlic cloves, chopped
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon kosher salt
  • 3 Tablespoons olive oil

Instructions

  • In a blender jar or food processor add the kochugaru and about ½ to ¾ cup of water and stir. You don’t want it too dry and pasty.
  • Add the garlic, cumin, and coriander. Add a couple of tablespoons of water if necessary. Puree and slowly pour the olive oil to thicken the mixture.
  • Season with salt to taste. Store in a clean jar. Pour a thin film of oil on top. Keep refrigerated and use within a few weeks.
3.1
http://marocmama.com/2013/08/guest-post-homemade-harissa.html

Thank you so much for sharing Amy! 

Have you ever tried to make your own harissa (or other condiments)?  I’ve started doing this a lot recently and it’s not nearly as difficult as I thought!

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{Guest Post} Sayadieh Bil Samek from Heather at girlichef

Today, I’ve got another wonderful guest post from a #SundaySupper blogging friend. Heather of girlichef has graciously offered this delicious recipe! I am so thrilled that my blogging friends have stepped forward to help me out as we go through this big move. I am even more excited that many of them are cooking Moroccan and Middle Eastern food for the first time (and loving it!).  THAT really makes me smile!  I can’t wait to make this dish soon – you’ll want to make it tonight too!  Find more of Heather’s great recipes on her blog, connect with her on Facebook, Twitter, and Pinterest too.

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

I’m thrilled to be sharing space here at MarocMama while Amanda and her family are in the middle of embarking on such a huge adventure!  Now, Amanda and I are alike in that we both married men from other (than our own) countries.  We both have bicultural households, and we both have a deep love for the food of those cultures.  Food really is the universal language, isn’t it!?

However, I’m gonna go ahead and put this out there…shout it from the hilltops… I AM SO ENVIOUS OF AMANDA!  I can only imagine the mad butterflies racing around in her stomach right now.  She is moving to Morocco!  She is immersing herself and her children in their heritage in the most hands-on way possible.  What an absolutely exhilarating and frightening chapter of life!

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

I almost hate to admit that I don’t really know anything about Morocco.  I mean, the extent of my “knowledge” of Morocco stems from Casablanca, Babel, and Hideous Kinky.  Mmmm hmmm, movies.  In other words, I am looking forward to learning a bit more about things like raising a family…daily life…and especially eating there…from Amanda.  Once she settles in.

So, with all this jabbering about Morocco and my ignorance, you’d think I’d have chosen a Moroccan recipe to share today.  Uh, yeah.  That would’ve taken a moment of lucidity on my end.  And under the sweltering heat weighing me down this summer, and the clock that has been speeding by faster than a speeding bullet, I didn’t.  But tackling a few dishes of North African cuisine is on my culinary bucket list!

Instead, I chose to make something Middle Eastern.  It’s a fish and rice dish that may seem daunting at first glance due to the mile-long ingredient list.  But I promise, if you take away the ingredients that can be found in your spice cupboard, you’re only left with five or six ingredients.  It’s a simple dish with huge flavors.  A dish that I could put on my menu a couple of times a month.  And the really crazy thing is, even my “I don’t like fish”-proclaiming husband LOVES it!

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

Hopefully once Amanda settles in and has a change to hit the spice market a few times, she can easily make it for her family, as well.

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions)

by Heather Schmitt-Gonzalez (adapted from An Edible Mosaic, the cookbook)

Prep Time: 20 minutes

Cook Time: 60 minutes (mostly unattended)

Ingredients (serves 4)

    note: Don’t let the long ingredient list scare you away. It’s mostly a matter of raiding your spice cabinet!

    • 4 tablespoons sunflower oil (or other)
    • 1/4 cup pine nuts

    for the fish:

    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon ground roasted coriander
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground cardamom
    • 1/8 teaspoon freshly grated nutmeg
    • 1 pound Cod (or other firm white fish), rinsed & patted dry

    to finish:

    • 1 large onion, thinly sliced
    • 1-1/2 cups uncooked basmati rice, soaked for 10 minutes & drained
    • 1 teaspoon Nine Spice Mix (recipe follows)
    • 3/4 teaspoon fine sea salt
    • 3/4 teaspoon ground cumin
    • 3/4 teaspoon ground roasted coriander
    • 1/2 teaspoon ground turmeric
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon sunflower oil (or other)
    • 2 – 2-1/2 cups fish or vegetable stock, simmering

    to serve:

    • lemon wedges

    Instructions

    Start with the pine nuts:

    Heat the oil in a large skillet over medium heat. Add pine nuts and toast until golden brown, 1-2 minutes, stirring constantly. Use a slotted spoon to scoop the pine nuts from the pan and into a small bowl, leaving the oil in the pan.

    Next, the fish:

    Whisk together the flour and spices in a shallow dish. Dredge the fish in the mixture and shake off the excess.

    Turn the heat under the skillet to medium-high, and add the fish, frying until golden on both sides, about 4 minutes total. Transfer the fish to a plate or bowl, and when cool enough to handle, flake into large chunks. Set aside.

    Now, caramelize the onions:

    Okay, you should still have oil in the bottom of your skillet…and by now it should be nice and flavorful. To that oil, add your onions. Saute the onions over medium to medium-high heat, until they have gotten a good caramelization on them, 15 minutes or so. If the onions start to get too dark and dry too quickly, add a little splash of water. Transfer to a bowl; set aside.

    Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

    Putting it all together. Finally…

    Combine the soaked and drained rice with the spices in a large bowl; toss to combine.

    Drizzle the oil in the bottom of a medium heavy-bottomed, deep-sided skillet or pan (with a lid). Scatter half of the rice across the bottom of the pan, then scatter 1/3 of the caramelized onion over it. Arrange the fish on next, in an even layer. Add another 1/3 of the caramelized onion, and finish with the remaining rice. Set the final 1/3 of the onions aside for garnish.

    Carefully pour the simmering stock over the rice, so that it is just covered. Bring to a boil over high heat, cover the pot, then reduce the heat to low. Allow to simmer until rice is tender, about 12-15 minutes. If it looks like the rice is getting too dry, drizzle in a bit more hot stock or hot water. Turn the heat off, and allow to sit (still covered), for 15 minutes.

    Fluffy gently with a fork, and transfer to a serving dish. Scatter the reserved caramelized onion and the reserved pine nuts over the top. Serve with lemon wedges.

    Nine Spice Mix:

    Combine 1 tablespoon ground black pepper, 1 tablespoon ground allspice, 2 teaspoons smoked paprika, 1-1/2 teaspoons ground coriander, 1-1/2 teaspoons ground cumin, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and 1/2 teaspoon ground cardamom in a small bowl or baggie and stir/shake to combine. Store in an airtight container at room temperature (yield: heaping 1/4 cup).

    Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

    Thank you so much for having me, Amanda.  Wishing you and your family safe travels…and I absolutely cannot wait to hear all about your adventures in a new land! ☺

    Thank YOU Heather – can’t wait to share our adventures with everyone!

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    33 Delicious Toppings for Gluten-Free Pizza
    Pizza. Who doesn’t love it?? But, when someone in your family is diagnosed with celiac disease it can feel like your Friday night pizza habit has been thrown out the window. Sure you can make gluten-free dough but on busy weeknights or even lazy weekends, who wants to do that? Pre-made gluten-free crusts can cost over $10, for just 1 tiny crust. Along with chocolate chip cookie dough and pie crust, Pillsbury now has a gluten-free pizza crust in the refrigerated food section. Best part (well one of them) it retails for under $5 a 13 oz tub!
    33 Delicious Toppings for Gluten-Free Pizza
    I asked fellow food bloggers to share some of their favorite pizza toppings to inspire you when creating your own gluten-free pizza at home. There are 33 ideas here, enough to fill several Friday night dinners.
     

    Pizza Toppings

    How can you prepare the new Pillsbury Gluten-Free Pizza Dough?  It can be prepped in 2 different sizes for best results. Below are prep instructions for the 2 sizes and helpful tips.

    For a 12 x 10 rectangle pizza
    1. HEAT oven to 400°F.
    2.GREASE cookie sheet and hands.
    3. SOFTEN dough by forming into a rounded ball. Starting from center, press out dough to form a 12 x 10-inch rectangle.
    4. PREBAKE dough 12-14 minutes or until edges are beginning to brown.
    5. FLIP crust using a spatula.
    6. SPREAD with pizza sauce. Top with cooked meat, cheese and other toppings as desired.
    7. BAKE 4-8 minutes longer until crust is deep golden brown and cheese is melted.
    For two 10-inch pizzas
    1. HEAT oven to 400°F. Remove dough from container and divide in half. If making one pizza, return half to container and refrigerate.
    2. GREASE cookie sheet and hands.
    3. SOFTEN dough by forming into a rounded ball. Starting from center, press out dough to form a 10-inch round.
    4. PREBAKE dough 7-11 minutes or until edges are beginning to brown.
    5. FLIP crust using a spatula.
    6. SPREAD with pizza sauce. Top with cooked meat, cheese and other toppings as desired.
    7. BAKE 4-8 minutes longer until crust is deep golden brown and cheese is melted.
    Helpful Tips
    • Remove the dough from the refrigerator 10-15 minutes before using.
    • Grease hands with olive oil before forming the dough.
    • Form a ball with the dough and then roll out.
    • Sprinkle baking sheet with cornstarch or rice flour to avoid sticking
    • Use a rolling pin to keep an even thickness.
    Want to try one of the great recipes shared above and Pillsbury’s Gluten-Free Pizza Dough? I’m giving away free product coupons, and a baking package from Pillsbury.  Find out more about this product on the Pillsbury website and then follow the rafflecopter directions to enter!

    a Rafflecopter giveaway

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    Harissa Breakfast Scramble

    It seems way to early to start thinking about back to school – seriously where did the summer go?? My last few shopping trips to pick up items for packing I couldn’t help but notice more and more parents and kids walking the aisles with their supply lists. i have to admit it made me a little teary. I know we’ll have school supplies in Morocco but my favorite part of the new year is checking things off of that supply list! The thing I dislike the most about the school year is making breakfast. I just don’t like it! I’m always on the look out for fast, healthy meals that I know my kids (and husband) will eat. I think this is a real winner.

    Harissa Breakfast Scramble

     Eggs are such a good way to get a lot of protein. I know so many people who like to add salsa or hot sauce to their eggs.  I thought why not harissa? Not only is this excellent for a quick weekday breakfast, it’s also good for brunch.  You could add in chopped vegetables, shredded potatoes, anything really to bulk it up.

    Harissa Eggs

    If you’re not one for scrambled eggs, make a frittata or omlette.  Instead of scrambling the eggs while cooking just leave them sit alone and set up.  You can adjust the amount of harissa too – maybe just a little bit for kids while adults might like more of a kick. One more great suggestion – if you only eat egg whites adding a bit of the harissa sauce will add flavor without fat.  I think egg whites have no taste so this is a great idea!

    Harissa Breakfast Scramble

    Ingredients

    • 3 eggs (free range or organic if possible)
    • 1 package Saffron Road Harissa Simmer Sauce (you won’t use the whole package)
    • 1 Tbsp butter
    • any other breakfast sides or fillings you enjoy such as meat, potatoes, or vegetables

    Cracked Eggs for Breakfast

    Directions

    • In a skillet pan melt 1 Tbsp of butter.
    • Crack eggs into a bowl and whisk with a fork to scramble.
    • Add 1-2 Tbsp harissa simmer sauce to the eggs and whisk.  You can add more harissa until you achieve desired “heat” level.
    • Once the butter has melted, add the eggs to the skillet and use a silicone spatula to continually stir the eggs until cooked through.
    • The eggs will have a reddish/brown tint this is from the harissa.  The eggs will only take 3-4 minutes to cook through on medium high heat.
    • Serve with extra harissa on the side and any sides of your choice.

    What are some of your favorite go-to breakfast ideas for school mornings?

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