MarocMama

eat well, travel often, dream big!

95 Egg-cellent Dishes!

95 Eggcellent Dishes

My kids have grown a new love for eggs. This is great because here, we can buy fresh egg every day for pennies – literally. Last week my youngest decided he didn’t want what we were having for dinner, so off he went to the hanut, a very small “corner store” found everywhere here. He came back minutes later with 2 eggs and a small loaf of bread. For 2 dirham (about 20 cents). I quickly made them for him and he was content. I’ve appreciated eggs even more since moving to Morocco. They’re cheap and filling and can be prepared so many ways.

In honor of my new found appreciation for the humble egg, here are 95 ways to prepare them!

The Egg Stands Alone

Eggs on Toast Fancified
Bite-Size Bacon, Mushroom, and Gruyere Quiche
Home Pickled Eggs
Deviled Eggs with Capers and Parsley
Baked Eggs in a Basket
Hilary’s Heavenly Eggs
Eggs in Chili Clouds
Siracha Deviled Eggs with Microwave Potato Chips
Bruschetta Baked Eggs
Avocado Bacon Deviled Eggs
Mushroom, Leek, and Goat Cheese Mini Quiche in Phyllo Cups
Spicy Deviled Eggs
Individual Veggie Quiche Cups
Chinese Marbled Tea Eggs
Baked Eggvocado
Southwest Deviled Eggs
Red Russian Kale, Tomato, and Eggs Baked in Ham Cups

 

Breakfast Eggs

Potato Latke Eggs Benedict
Hawaiian Scrambled Eggs
Bacon and Spinach Breakfast Pizza
Harissa Breakfast Scramble
Cilantro Crème Fraiche with Scrambled Eggs
Scrambled Qunioa Omelette with Veggies
Chard and Saffron Omelette by Ottolenghi
Bacon, Egg, and Toast Cups
Scrambled Egg Breakfast Crepes
Roasted Asparagus with Poached Eggs
Farmer’s Market Puffed Omelette
Crispy Hashbrowns, Eggs and a side of Bacon
Hashbrown Waffle with a Fried Egg
Queso Blanco Egg Sandwich
Omelet Breakfast Burritos
Pesto Spinach Omelette
7 Minute Breakfast Burrito
Baked Ranchero Eggs with Blistered Pepper Jack Cheese
Mexican Breakfast Casserole
Waffle Eggs Benedict
Tex Mex Scrambled Eggs
Egg, Cheese, and Mixed Greens Breakfast Muffins
Eggs Jeanette

Lunch or Dinner Eggs

Shakshuka with Summer Squash and Goat Cheese
B.L.A.T. Omelette Wrap
Easy Curried Eggs
Shakshuka with Feta and Cilantro
Shakshuka
Moroccan Kefta and Eggs Tagine {Guest Post}
Vanilla Bean Floating Island
Korean Ham and Eggs with Chile Maple Sauce
Eggs Toscana
Asparagus and Eggs
Quail Egg, Potato, and Merguez Tortilla
Healthy Huevos Rancheros
Poached Eggs with Polenta, Braised Kale, and Pancetta
Salad Lyonaisse
Tuna Lemon-Aioli Bruschetta
Ervilhas Guisadas (Portugese Braised Peas with Eggs and Chourico)
Eggs over Polenta
Shrimp and Veggie Egg Drop Soup
Curry Fried Rice with Hard Boiled Eggs
Shakshuka (Eggs Poached in Tomato Sauce)
Salsa Egg Tacos
Rustic Egg Salad

Frittata, Quiche, and Strata

Easy Vegetable Frittata
Turkey Club Quiche
Spinach Tomato and Feta Frittata
Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini
Roasted Vegetable Crustless Quiche with Basil and Pine Nuts
Mini Frittatas with Potatoes and Greens
Roasted Red Pepper and Egg Tarts
Apple Cheddar Frittata
Huevos Rancheros with Smoky Spicy Guacamole and Grain Free Tortillas
Potato, Ham, and Cheese Crescent Mini Quiches
Zucchini and Green Chile Quiche
Ham and Cheese Breakfast Bars
French Fry Frittata with Chipotle Chorizo Sauce
Mini Quiches with Carmelized Pears and Gorgonzola
Crustless Vegetable Quiche
Elegant Individual Quiche
Sweet Onion, Asparagus, and Goat Cheese Quiche
Farm Fresh Vegetable Quiche
Individual Spinach Frittatas
Mexican Sausage and Cornbread Strata
Ham, Spinach, and Mushroom Quiche

Casseroles and Baked Dishes

Southwestern Breakfast Bake
Mexican Omelette Pie
Make Ahead Breakfast Enchiladas
Bacon and Eggs Breakfast Bake
Paleo Breakfast Casserole with Broccoli Rabe, Chicken Sausage, and Shallots
Healthy Omelette Crepe Style
Baked Eggs in Spicy Sauce
Duffy’s Delight
Bacon & Escarole Custard
Baked Eggs in Bread Bowls
Moroccan Skhina or Dafina
Kefta Mkawra (Egg and Ground Meat Tagine)

Whew! That’s a lot of eggs!!  Have a favorite way to prepare them or a link to a great recipe? Leave it in the comments.

P.S. MarocBaba and I are in Finland this week. We’re heading to Porvoo tonight – check out Finland’s second oldest town! Don’t forget to follow me on Instagram for pictures during our trip too!

You May Also Like

  • 78
    I could watch cooking shows all day long - in any language. I am always intrigued by what a chef chooses to create with ingredients, especially unique ingredients. On an episode of Chopped one of the ingredients was quail eggs. I remember thinking how adorable the little eggs looked, but slightly queasy thinking of the…
    Tags: eggs, egg, breakfast, dish, main
  • 71
    A very popular tajine is the egg and meatball tajine.  It's great because it can be eaten for breakfast, lunch or dinner.  Paired with a salad it makes a fantastic dinner.  Coupled with some tea and dates a nice, hearty breakfast.  I don't always like eggs so I changed this recipe slightly and made simply…
    Tags: dinner, egg, breakfast, eggs, lunch, dish, main
  • 67
    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…
    Tags: eggs, dish, main, breakfast
Read more
Slow Cooker Chicken Shwarma

I’ve been using my slow cooker a lot lately.  So much so that MarocBaba finally said to me at the end of last week, “Ok enough with that machine now!”  It makes my life so much easier, and I am rarely disapointed.  Not to mention the kids have not rejected a single meal.  When I have combed the internet for new freezer and slow cooker meal ideas I found a few things that were troubling;

  • There’s a lot of slow cooker soup recipes.  If I served soup as a meal I’d get a lot of sad faces.
  • Lots of freezer meals include pasta, something we eat very little of.
  • Pork, lots and lots of pork.

There are some Moroccan tajines that I’ve tried in the slow cooker and while the taste is ok, the sauce doesn’t reduce and have the same flavor. I’ve always wanted to take Middle Eastern and Moroccan recipes and make them even easier. A few weeks ago, I received a copy of Faith Gorsky’s An Edible Mosaic as a part of a program I’m working on with 5 other food bloggers and Kitchen PLAY. Over the next two months we’ll be doing a lot of fun things and hope you’ll join us by:

  • trying the recipes with us;
  • commenting on posts;
  • posing questions to the author during our Facebook forum later in December;
  • take part in our Cook, Tweet and Eat in January (details to be announced);
  • tell your readers, fans and followers about An Edible Mosaic and this Kitchen PLAY program;
  • Add An Edible Mosaic to your wish list (or heck, just go out and buy it!)

You can follow along here, on each of the bloggers participating; HeatherJenniferLanaLauraStephanie and of course me! You can slso follow our hashtag on Twitter  #AnEdibleMosaic.

So all that being said, Faith’s recipe for shwarma encouraged me to take on a slow-cooker version. Traditionally the chicken is spit roasted and shaved to fill a sandwich.  I have neither a spit nor the patience to slow roast and shave it.  Shwarma in the slow cooker is delicious and won’t make you sweat all day tending the meat.

Ingredients

  • 3-4 chicken breasts
  • 1 tsp sumac
  • 1 tsp each salt and pepper
  • 1/2 tsp turmeric
  • 1 1/2  Tbsp cumin
  • 3 cloves garlic chopped finely
  • 1 Tbsp ginger
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • chili pepper (to taste, add more if you like heat, omit if you don’t)
  • juice of 1 lemon
  • 1 Tbsp vegetable oil
  • water

Directions

1. Trim chicken breasts of any excess fat.  Place in a bowl and add the sumac, salt and pepper garlic, turmeric, coriander, cumin, ginger, cardamom and chili pepper (optional).

2. In the bottom of your slow cooker add the vegetable oil and add the chicken.

3. Pour the lemon juice on top and add enough water to almost cover the chicken.

4. Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving

5. A few minutes before eating, transfer the chicken and liquid to a large pan.  Shred the chicken with forks, and turn the heat to high.

6. Watch the chicken as the liquid reduces.  You will want all of the liquid to be reduced, and the chicken to just slightly begin drying up.  At this point it’s done.

Serve the shwarma in warm pita bread (you can also try this fantastic recipe for gluten free wrap bread I found!) Condiments you may want to also include are Arabic garlic mayonaise, lettuce, tomatoes, pickles and other mezze style dips.

I hope you’ll love this recipe as much as my family did!

Slow Cooker Chicken Shawarma

You May Also Like

  • 87
     I find myself using my slow cooker and more and more these days.  This recipe was a twist on a simple recipe I found in a slow cooker cookbook.  I made it last week when we were going out of town for the day and expecting dinner that evening.  It turned out great and made…
    Tags: chicken, cooker, slow, add, pepper, garlic, tsp, recipe, dish, main
  • 73
    So next weekend I am teaching a Moroccan cooking class at a friend’s specialty kitchen store. I’m a bit nervous as this will be my first public cooking experience and I don’t often cook with a recipe so I have to figure out precisely all the measurements for my recipes. One of the easiest recipes…
    Tags: add, chicken, tsp, cooker, recipes, liquid, dish, main
  • 72
    Not only did I get to participate in a very cheesy #SundaySupper yesterday, but I'm also joining #WeekdaySupper this week! The theme we're tackling this week is SUPER quick meals.  When we lived in the US I was the queen of quick lunches and dinners, but here in Morocco it takes a little more time…
    Tags: chicken, liquid, slow, recipe, cooker, recipes, dish, main
Read more
Grilled Manchego Cheese with Quince Paste, Pears and Walnut Butter

Does this bread not scream fall? When I stopped by the bakery and saw trays of this beautiful bread fresh out of the oven I knew I had to scoop up a loaf and make something really delicious. It doesn’t take too much convincing for me to try new breads, in fact there was a loaf of spinach feta bread that I had to restrain myself from bringing home. One of the recipes I’ve been most looking forward to creating from Emeril’s “Kicked Up Sandwiches” is the one I chose to make with this bread. The recipe calls for quince paste which I was worried I would not be able to find but chance had it I was at a Whole Foods a few weeks ago and they had some. Quinces are very common in Moroccan cooking and I’ve eaten them once or twice when there. I think they are really unique because when they’re eaten raw they are very bitter but when cooked become sweet. The quince paste is slightly bitter but the sweet flavors come through. I’m a convert to the quince – there’s a new tajine recipe I’ll be posting soon that uses it as well.

Today is cold and rainy – perfect weather to make a sandwich that’s oozing with cheese!  Emeril’s original recipe calls for idiazabal cheese but I couldn’t find this anywhere so I opted for his sub of manchego. The star of the sandwich may be the walnut butter which is perfect with this bread. Combine the other ingredients and grill in a panini press or if you’re like me and don’t have a panini press toss it in your waffle maker or grill pan.  I wish I would have had a big bowl of a creamy potato soup to eat this with! It really is a great anytime sandwich, I would serve this for breakfast, lunch of dinner.

Disclaimer: I was not compensated for this post however I did receive the Kicked-Up Sandwiches Cookbook for free in order to participate.  I will not be sharing the complete recipe for each sandwich as this compromises the integrity and intellectual property of the cookbook author.  If you would like the complete recipe for this sandwich, cookbooks can be pre-ordered from the publisher. 

Read more
The Crab Confessional with Crab Louie

Growing up we didn’t eat much seafood – I’ll attribute that to living at least a thousand miles from any salt water. As I began to travel more and become more adventurous with food I tried crab legs and fell in love.  I even pulled my husband onto the same crab loving boat with me.  Living on the East Coast, just a short drive from the Chesapeake Bay we were able to buy crab extremely cheap.  It no longer was a luxury but became common in our diets.  When we went to Morocco last fall and visited the fishing town of Essaouira crab was the only thing on my mind. But, crab isn’t that popular in Morocco.  Most people just aren’t into it (crazy!).  We asked around for a while before we could find someone who was selling them.  The price we got for four was way better than what we would have to pay back home.  (under $5 for all of them!)

Moroccan Crab

As I poured over Emerils’ “Kicked Up Sandwiches” I bookmarked the Crab Louie for a lunchtime meal. Yesterday as I sat half-starving in my office I remembered the sandwich and ran upstairs to see if I had everything, and surprisingly I did.  Emeril pairs this sandwich with hard boiled egg, avocado, tomato and lettuce, some I had and some I didn’t. Most importantly is the lump crab meat of which I didn’t have any fresh but did have a tin of.  Worked like a charm. I cut down the recipe listed and opted to go easy on the hot sauce (though MarocBaba added it back and said it was “much better” that way). In less than 10 minutes I had this delicious lunch.

Included in the cookbook are recipes to make homemade mayo and the rolls this sandwich is paired with, but in a pinch I used store bought of both. Horseradish, fresh herbs, and the hot sauce are some of the key ingredients when mixing this together and I can honestly say the flavors stood out and made this dish.  I had never made anything other than crab cakes with crab meat but this sandwich is going to be on my menu for a long time!

Disclaimer: I was not compensated for this post however I did receive the Kicked-Up Sandwiches Cookbook for free in order to participate.  I will not be sharing the complete recipe for each sandwich as this compromises the integrity and intellectual property of the cookbook author.  If you would like the complete recipe for this sandwich, cookbooks can be pre-ordered from the publisher. 

You May Also Like

  • 37
    It was only a few weeks ago that I shared with you some of my ideas for feeding kids on the road. I try really hard to pack snacks/meals ahead of time when I know we're going to be on the road. Flying is no different although it does present a few extra challenges. We…
    Tags: sandwich, crab, lunch
  • 37
    Does this bread not scream fall? When I stopped by the bakery and saw trays of this beautiful bread fresh out of the oven I knew I had to scoop up a loaf and make something really delicious. It doesn't take too much convincing for me to try new breads, in fact there was a…
    Tags: recipe, sandwich, cookbook, lunch
  • 36
    A rite of passage when growing up in Wisconsin is attending the fish fry.  Traditionally these were held Friday nights during Lent. But, just about any supper club or family style restaurant has a Friday fish fry.  Dressing up and going out to dinner with grandparents Friday night was a BIG deal!  Interestingly enough Moroccans…
    Tags: seafood
Read more

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 what does and doesn’t fit and beginning to meal plan. MarocBaba is a full-time college student this semester, with 2 night classes and work three other nights so there’s a lot that will be falling on my shoulders. Kids homework, Arabic lessons, swimming lessons and possibly an extra curricular sport all after school to name a few. Planning is going to be a big deal for me!

It’s really important to me that we eat really good food – even when we’re busy! I’m no Sandra Lee but whenever I can find a high quality product that will make meal preparation easier I am in favor of using it! I’ve recently discovered K (the picky one) likes Sloppy Joe’s. Frankly cans of sloppy joe mix scare the poo out of me and while the sauce isn’t too hard to make I found an even better substitute. Simmer Sauces!

This really couldn’t be any easier – seriously. I just brown 1 lb of ground beef or turkey and add 1 package of simmer sauce. Don’t let it cook down all the way because you want a little bit of liquid for your sandwich. That’s it. Who wouldn’t want a tikka masala sloppy joe? Here are four great dinner ideas for you using each of Saffron Roads’ simmer sauces. (They make great leftovers too – hello lunchboxes!)

Simmer Sauce Sandwiches

What other sandwich combinations would you try using these flavors?

Read more
Date Ketchup and Chicken Bites

Homemade Date Ketchup

“You’re making what?” was the question I was asked by MarocBaba and American Grandma after I told them I was making ketchup. MarocBaba added quizically “why would you want to do that? – there’s a bottle in the fridge.” Truthfully I wanted to see if I could do it. Ketchup goes quick in our house. K is a ketchup addict, he eats it on everything. The kid eats ketchup sandwiches (ketchup + bread = sandwich). Lots of conventional ketchups are loaded with artificial ingredients and a lot of sugar. I really wanted to make a good, natural ketchup to pair with our favorite chicken bites from Saffron Road.

It’s not hard – I swear and while this doesn’t taste exactly like what you would squeeze out of a bottle of nottobenamed ketchup it’s close and it’s really much better for you.

Ingredients

  • 1 medium onion chopped
  • 2 Tbsp olive oil
  • 3 large ripe tomatoes
  • 8-10 pitted dates (I used medjool)
  • 2 tsp ginger
  • 2 cloves of garlic chopped
  • 1 heaping Tbsp tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 3/4 c vinegar (white or apple cider vinegar)
  • 1 c water

Directions

Bring a large pot of water to a boil. While waiting, score the three tomatoes across the top or bottom, making sure not to cut too deep. Remove pits from dates. When the water is boiling add the tomatoes and cook until the skin starts to pull away from the flesh of the tomato. Drain the boiling water and cover tomatoes with cold water until they can be handled. Drain water again and pull away the skin of the tomato. Place on a plate.

Tomatoes and Dates

In the same large pot, add the olive oil and onions, cooking 5-8 minutes until the onions are soft and translucent. Roughly chop the tomatoes and add to the pot along with the dates and 1 cup of water. Set heat to medium. Mix in the ginger, garlic, tomato paste, salt and pepper. Cover and cook for 15-20 minutes until the tomatoes and dates are soft. Stir in the vinegar.

Ketchup Simmering

Using a stand blender, immersion blender or food processor, pulse the mixture until smooth. At this point it will have a thin consistency. Return to the pot and continue cooking until it reduces to a thick consistency. Check the flavor and adjust seasoning. You may need to add more vinegar (this depends on how acidic your tomatoes were to start with), or salt to balance out the sweetness of the dates. Watch the ketchup as it reduces and once it is at a consistency you associate with ketchup remove from heat. Pour into a container and allow to cool at room temperature or in the refrigerator.

If you would like to preserve this for more than a few days follow canning procedures. I doubt this ketchup is going to last more than a few days here!

Chicken Tenders with Date Ketchup

I’m sure that you will find 100 uses for this ketchup. My boys loved dipping their Saffron Road Chicken Bites for a tasty lunch. I think that this combination for upcoming Eid parties is also a great idea.

This experiment has me wanting to give mayo and mustard a try too! Have you made your own condiments?

Disclaimer: This post is one in a series of posts MarocMama is doing with Saffron Road Foods. I was provided complimentary products however my opinions are my own.

Read more
40 Gluten-Free Lunch and Snack Ideas

Summer is here and that means this mom has to have lunches and snacks ready for two hungry boys (and their dad).  A few months ago I moved from working out of the home to working from home.  I hoped that with this switch I would be able to more involved with my kids during the summer and it would take some stress off of me. MarocBaba is around more in the summer too (he works at night) and is chief activity manager.  But, he isn’t really good in the kitchen.  I made this list of lunch and snack ideas for him and realized some of you might also be interested.

Lunch Ideas

  • Quesadilla on Corn Tortillas (filling ideas, black beans, cheese, turkey pepperoni, chicken in BBQ sauce)
  • Hamburgers on Gluten Free buns
  • Mini Pizzas on gluten free bagels or english muffins

Lettuce Wraps 2

 

  •  Grilled Kebobs (Chicken, Beef or Veggie)
  • cubed cheese, meat, veggies on or off a stick
  • Pasta salad with GF Pasta and lots of veggies and Italian Dressing marinade
  • Burritos with corn tortillas
  • Egg Muffins
  • Risotto with Veggies

Snack Ideas

  • any kind of fruit cut up
  • frozen bananas
  • frozen grapes
  • Veggies with Dip (Hummus or Ranch are favorites)
  • Popsicles
  • Corn Chips and Salsa
  • Sugar Free Pudding
  • Apple slices and peanut butter
  • Popcorn
  • Dates stuffed with almond butter
  • Trail Mix
  • Dry GF Cereal
  • Yogurt
  • Mixed Nuts
  • String Cheese
  • Rice Cakes
  • Turkey Pepperoni Slices and cubed cheese
  • GF Crackers and Cheese
  • GF granola bars
  • Sweets (Cupcakes, brownies, cookies – I limit these but there are some great mixes)

There it is – 40 lunch and snack ideas to make it through the summer! I tried to stick with easy, fast and limited cooking time required.  Most of these items would make great lunch box items for the school year too.

BONUS: Here are some of our favorite brands and products

 

 

 

 

 

I’m always on the lookout for new ideas – share some of yours in the comments or leave a link to great recipe posts.

40 Gluten Free Lunch and Snack Ideas

Pin This Post for Later!

You May Also Like

  • 55
      One of my favorite go-to recipes for a quick dinner is chicken stir fry. We've been eating a lot of rice and while I normally would serve stir-fry with more rice it was time to change things up. There really is no "right" way to make these. The ingredients can be whatever you have…
    Tags: chicken, lunch, gluten-free
  • 53
    We're on week two of summer vacation and so far things are going great.  My kids have activities almost daily, we live within a short walking distance from a big swimming pool, and if they get really bored there are always boxes to pack! During the school year I send a lunch a few times…
    Tags: summer, lunch, fruit, butter, ideas, great, snack, cheese, yogurt, slices
  • 52
    You may have heard there's a little event going on today.  Well, if you live in the US you couldn't have missed it.  It's Superbowl time!  For those of my readers who don't know it's a football game and an excuse for many Americans to overindulge in food, alcohol and noise.  I grew up watching…
    Tags: cheese, chicken, butter, snack, gluten-free
Read more
Chicken Lettuce Wraps

Lettuce Wraps 2

 
One of my favorite go-to recipes for a quick dinner is chicken stir fry. We’ve been eating a lot of rice and while I normally would serve stir-fry with more rice it was time to change things up. There really is no “right” way to make these. The ingredients can be whatever you have on hand.
 
Ingredients

  • 1 lb chicken breasts cut into cubes
  • mixed vegetables
  • 2 tsp vegetable oil
  • 1/4 cup nuts such as cashews
  • 2 tbsp hoisin sauce
  • 1/2 c chicken broth
  • 1 tsp minced ginger
  • 1/2 tsp salt
  • 1/2 tsp crushed garlic
  • 1 head of Bibb (Boston) lettuce washed and separated

 

Lettuce Wraps

 

Directions

1. Heat vegetable oil, ginger, salt, and garlic on medium heat in a large pan and add the cubed chicken.

 

2. Brown the chicken and when almost cooked through add the hoisin sauce and chicken broth.

 

3. Once the liquid heats up again, add the vegetables and cook everything until tender.  Add the nuts last so that they keep a crunch.

 

4.  Fill each lettuce leaf with the chicken filling and serve hot.  This is also great the next day served cold.

You May Also Like

  • 85
    Last week when I was playing with my Bombay Potato idea I knew it needed some type of protein to add to the meal.  Thankfully the spurt of cold weather following our March heatwave has gone and it was warm enough to grill outside (again). I thought of a recipe similar to tandoori chicken which…
    Tags: chicken, add, tsp, ingredients, dish, main, gluten-free
  • 82
    I grew up eating pasta of every shape and size.  From the time I could stand on a chair and see over the kitchen counter my grandma had me by her side rolling pasta and gnocchi. Meals of fresh noodles coated in butter and asiago cheese were common. Chicken noodle soup was chock full of…
    Tags: chicken, sauce, rice, vegetables, dish, add, main, gluten-free
  • 80
    Earlier this week I made an Afghani inspired chicken pulao dish that was a delicious hit.  Truth be told, before we moved to Washington DC in 2007, I had never eaten Afghani food. I had never met a person from Afghanistan. Like many people our only connection to the country was the on-going war. I…
    Tags: chicken, add, rice, tsp, vegetable, heat, dish, main, gluten-free
Read more