Posts Tagged‘Side Dish’

Libyan Sharmoula {Tomato and Cucumber Dip}

Today’s guest post is from Kaloud “Kay” of A Crafty Arab. I first learned about her site several years ago when few bloggers were talking about Ramadan. She is a Libyan American artist who creates art to promote a positive image of Arab culture. I have to admit I’m not nearly as creative as she is when it comes to crafts but am always inspired to try something new with the kids when I visit her site. Today she’s sharing a Libyan recipe for sharmoula. If you’ve ever wondered “how different can Arabic really be from country to country” this…

12 Delicious Couscous Recipe

Couscous is one of the simplest side dishes to cook. Sure the instant couscous sold in store aisles can’t hold a candle to real Moroccan couscous but it can be used in many different ways to create a  light yet hearty pasta that is packed with nutrients and is delicious.   A few things to remember when cooking instant couscous. Add your couscous before your water boils, and when the water starts to boil, promptly remove it from heat, cover, and let sit.  Be sure to fluff your couscous with a fork before removing from the pan.  It helps to…

Gluten Free Side Dishes Thanksgiving

Gluten-Free Thanksgiving Side Dishes

One of my favorite holidays has always been Thanksgiving. For as long as I can remember all of my family would get together at my grandma’s house for a huge meal.  It was  always a fun time for my cousins and I to get together and usually get in some type of trouble. The meal was always traditional; turkey, mashed potatoes, cranberry sauce, corn, small soft rolls, and plenty of dessert.  When MarocBaba first came to America I couldn’t wait to share this holiday with him. His second year here we were not near any family and it was up…

Bombay Potatoes and Yogurt Chicken

  In the small town I live in there is one Indian restaurant and it’s on the verge of going out of business. It’s not the best, and certainly not the most authentic but they have a decent lunch buffet that includes as much naan as you can eat and I can’t pass that up. I’ve learned that it’s really not that hard to make most Indian foods at home and for the most part they are healthy. With the threat looming of losing the one and only Indian restaurant within 100 miles (yes really), it has become apparent that…

Bring on the Vegetables!

A revelation I had during this trip to Morocco was that our diet has clearly changed.  While we were once eating meat at every meal we have really relaxed a lot on the quantity and types of meat eaten.  If we do eat meat it’s most likely chicken or turkey.  You might find red meat on our table once a week.  Maybe.  Within 3 days of our trip I felt like I had meat coming out of my ears. No one wants meat coming out of their ears.  Not kidding I was almost in tears I wanted a salad so…

Freezing Corn

  This post is a little late in coming and might be too late for some of my fellow northerners but certainly there still is fresh sweet corn in other parts of the country.  Last year I started freezing more produce because we bought a large chest freezer.  It was a great buy and has saved us a lot of money.  I live in an area where there is a lot of farming and happen to know many people who grow food, and grow a lot of food!  This year we were lucky to have a friend of my mom…

Morocco Meets Sweden: Hasselback Potatoes

I read a lot, a LOT of blogs and I came across hasselback potatoes somewhere and filed the idea away into the back of my mind.  One night I remembered this idea and decided to give them a shot.  I loved them and think that they would make a really good side-dish for a party because they are unique.  I love unique but easy dishes! Ingredients 4 potatoes – whatever you have works – I used Yukon Gold salt and pepper to sprinkle cumin and paprika to sprinkle 2-3 tsp olive oil Butter (optional) Greek yogurt (optional) Directions Peel each…

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…