Posts Tagged‘Main Dish’

The Ramadan Table..A Little Early {Harira}

Whew!! I have spent a better part of the weekend working on a little blog makeover.  So…what do you think?  (PS if you say you hate it I will ignore you…just kidding!)  I think my eyes are crossed but I am happy with how things look, although I’m sure to make tweeks as I go.  But seriously I do want to know what you think! Now that I’m all set up it’s time to get back to posting.  The weather here is still dismal at best and I’ve found myself continuing to make the staples of warm winter comfort food…

Pepper Stuffin’ Yum

It’s March and it’s still cold, and by cold I don’t mean 45F..I mean it was 2F this morning.  I can’t help whining about this because I am getting so anxious for warmer above freezing weather.  Seriously, snow and ice for 5 months is more than any human should be made to endure.  Maybe I am overly anxious because spring is my very favorite season and it never lasts long enough, because as soon as the snow melts it feels like the humidity cranks up and poof spring is gone.  I really do love the blossoming of trees, the warm afternoons…

French Fridays with Dorie: Chicken B’stila

  Eeeek!  The week got away from me and I didn’t get a chance to try Dorie’s recipe for b’stila.  So I guess that means I will just have to share my own!  I was really looking forward to this week since it is a Moroccan recipe. I’m guessing it would up in the cookbook due to the French connection to Morocco.  But this is a Moroccan dish – very unique to the country.  Traditionally it is made with pigeon but I’ve been unable to actually get one made of pigeon when I’m visiting.   This is favorite of mine.…

Veal Cutlets with Barley Pilaf

Veal is one meat that I have avoided for a long time, because of how it is raised.  Growing up in a rural community I learned in my late teens how veal came to be and found the practice repulsing.  Some facts about veal that many people might not know; Veal calves are taken from their mothers almost immediately after they’re born. They are placed in 22″ by 54″ crates and tethered to them 24 hours a day. The crates are designed to be so small that the calves cannot step forward or backward or turn around. This makes the…

crockpot lamb

Crockpot Lamb and Lentils

There is one Moroccan dish that is an absolute favorite of mine.  It’s called Rafisa and is usually made after a babies birth.  It uses a spice called fenugreek seeds which I’ve heard help with milk production in new mothers.  My guess is this is where the connection is.  I love love love chicken rafisa but my husband won’t touch it.  So I’ve never really learned how to make it.   I came up with this twist on rafisa a few weekends ago when we were snowed in.  I am not sure where the ingredient ideas came from other than…

Meatball Tajine

Meatball Tajine

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 a meatball tajine.  After I made this I wondered what it would taste like over spaghetti, a sort of Moroccan spaghetti.  It’s a thought!  If you try it let me know!   The ingredients and cooking technique are virtually the same sans the egg.  …

Tajine with Olives and Potatoes

Chicken Tajine with Potatoes and Green Olives

Looking for a change from the Chicken, Olive and French Fry tajine?  Try using regular potatoes!  Saves some time in cooking and eliminate the frying for a little healthier option.  This is another of my children’s favorite meals! Ingredients 1 lb of chicken 1/2 preserved lemon 1-2 potatoes quartered 1/2 onion chopped finely 2 tsp cumin 1 tsp black pepper 1 pinch of saffron 1/2 tsp tumeric 1 1/2 tsp ground ginger 2 tbsp vegetable oil 2 tsp chopped Italian Parsley 1-2 handfuls of green or kalamata olives Directions In a pressure cooker add vegetable oil and onions.  Saute on…

Indi’rockin Chicken Tikka

Having a very tame food background has made new eating experiences very eye opening for me.  Growing up we ate traditional Midwestern fare.  Lots of meat and potatoes.  Spaghetti, casseroles, and the like.  As I traveled and experienced more of regional world cuisine I couldn’t get enough.  One of the most surprising “likes” for me was Indian food.  I guess I always thought it would be too spicy.  Certainly some items have a kick but overall I really enjoy the mixture of flavors and spices.  The intricacy of layers of flavor.  It’s also not as difficult to cook as some people…