Posts Tagged‘Soups and Salads’

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…

Zaalook Tutorial

I’ve blogged my recipe for zaalook at least once but with limited pictures.  This isn’t a new recipe but it will give a little more insight into what the recipe looks like as it comes together.  Original Recipe. Add a little bit of water   You May Also LikeMoroccan Potato Salad85My favorite part of a Moroccan meal isn’t the main dish. I have never really loved meat and, at least with my mother-in-law, most of the meals are pretty heavy in that department. No, my favorite part of the meal is the salad assortment that comes out first. I think…Tags:…

Eid al-Adha Celebration

Please forgive my absence the last week or so.  My day job has had be putting in many many hours at the office and at home we’ve been eating dinners that I’ve made ahead of time and frozen.  (Thank goodness for that!).  Things should be settled down now, and I am so grateful.  Mixed into last week was the celebration of Eid al Adha or “festival of the sacrifice”.  Some of you might not be familiar with this holiday. Eid al Adha comes on the 10th day of the 12th lunar month of the Islamic calendar and start after the…

An Almost Traditional Moroccan Salad Platter

I recently was having a conversation with a friend of mine about Moroccan salads.  In the American sense a lot of dishes labeled salads in Morocco are more similar to our concept of side dishes.  However in Morocco the salad course is one unto itself, served before the main dish.  In a multi-course meal they would be first followed by a “side-dish” and then 1 or 2 main dishes.  During his last trip to Morocco, Youssef brought me home a beautiful large serving platter (and one for my mom too..man he knows the way to our hearts!).  It’s big and…

Crumb Soup

Welcoming Fall with Crumb Soup

Tonight marks the beginning of fall, even though the last few weeks in the Midwest have felt very fall-like.  I packed away most of our summer clothes in the beginning of September and my kids don’t leave the house without a sweatshirt in the morning.  Even though the temperatures are dipping, I am happy to welcome the change.  Fall has always been my favorite time of the year.  In my life it has always meant sweaters and football games, early evening sunsets and weekends raking multi-colored leaves, and soup (I love soup!).   See those pesky leaves are already changing…

Grilled Peppers

One of my favorite Moroccan salads is Taktouka, a very simple but flavorful salad.  The key to making it is charring the outside of bell peppers so that the skins can be removed.  In the summer placing them on a charcoal grill that is just smoldering is the perfect way to char them extremely well.  Once the skins are fully blistered and black they can be placed into a plastic bag and left alone for 5-10 minutes.  The steam that is created will begin removing the skin from the flesh of the pepper, making them very easy to remove.   …

A Moroccan Chili

Soup(s) are not big in our house.  At least they never seemed to be but lately I’ve been hitting on something that is appealing.  I had a bunch of dried beans in the cupboard and was really craving soup – actually I was craving Pasta e Fagoli, you know the kind from Olive Garden with those tasty buttery garlicky breadsticks?  If I went for the soup I’d end up eating half my weight in bread and that’s just not in the cards.  So instead I came up with this recipe.  It’s a bit of an adaption of harira but a bit more…

Broiled Whitefish with Mustard Sauce

I gave Julia another shot, but this time it was just a sauce and a method for cooking mushrooms.  All in all this was a really great dinner.  I paired the fish with a whole wheat couscous and vegetable side dish.   Me and the husband really loved this.  The best part was it was fast and tasty! I used some orange roughy that was in the freezer, defrosted and topped with salt, pepper and lemon.  I put two small pats of butter on each fillet.  Then I broiled in the oven until cooked through.  The mustard sauce starts with…