Posts Tagged‘Vegetarian’

White Bean Garlic Dip with Green Olives and Tomatoes

Dips and scoop-able salads are really big at our house.  It seems to me that in Middle Eastern/North African cuisine dips are just an excuse to eat more fantastic bread.  I’m ok with that.  I came up with this dip during Ramadan as a side dish for iftar.  It came together out of a bunch of leftovers and a can of great northern beans.  When I shop I always try to get a few pantry items that I have no immediate plans for.  Then when I’m feeling an itch to make something new I have a bunch of different options.…

Moroccan Spice Edamame

One of the most unique items that has come in our CSA box is soybeans…on the stalk.  Trust me my first thought was, what am I ever going to do with this? A little research showed me that you can’t eat the beans on the pod.  That’s a good thing because the pods are a little bristle-y.  So I sat down and started to pull off all of the pods.  I think I had about 10 stalks/plants and ended up a huge overflowing bowl of pods. I soaked them in a little water to remove any dirt or grime (looking…

The Settlement Pizza

I live in Wisconsin, the dairy state.  Perhaps you’ve heard that we are known as the dairy state.  However there are some disturbing TV commercials that try to claim that happy cows are in California, ergo California should be the new dairy state.  It’s a bit of a controversy.  So I’m calling this pizza the settlement pizza because it’s the marriage of California and Wisconsin.  Featuring Lindsay’s California Green Natural olives and Wisconsin-made Queso Fresco cheese, this thin crust pizza makes a great appetizer pizza or main dish when served with a green salad. Sauce: 1 tomato skin removed 4-5…

Lentil Burgers

We’re working really hard to cut down our meat consumption for a few reasons.  One reason is that we buy free range organic meat and/or halal meat and it’s a bit pricier than your run of the mill meat.  We also are very aware that on a whole, society, especially in the US, eats way more meat than they need to.  Did you know animals eat 16 times as much grain as the meat they produce?  They also require a huge amount of water resources (something to the tune of 5,200 gallons of water to produce 1 pound of beef).…

Potato, Carrot and Rice Salad

This salad might win for the oddest “salad” in the books, although I’m willing to bet that a jello “salad” might be a tough contender in that category.  The first time this was served to me I know I gave it buggy eyes, like “who the heck would think potato, rice and carrot made a salad”.  It seemed just absurd.  I ate it because that’s what you do to be polite.  This isn’t my favorite salad, but MarocBaba likes it and so do the kids so that counts for something.  I can’t like everything.  If you’re making a Moroccan spread,…

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MarocBaba’s Four Dirham Snack – B’ssara

I am always looking to bring new recipes online that aren’t all over the place.  Last week we watched Jamie Oliver’s Food Escapes: Marrakech on Cooking Channel.  It brought back a flood of memories and ideas but also made me a bit sad.  He messed with every traditional Marrakechi dish and made it into something it’s not.  Do you ever feel like maybe it’s best to leave good recipes alone?  Watching this was an impetus to remember some of the dishes that I have not shared with you and B’ssara is one of them.  When I told MarocBaba I was…

Carrot Sweet Potato Dip

Carrot and Sweet Potato Dip

Have you heard of the Bombies?  Every year Morocco Blogs hosts the bombies for the best blogs in, about or relating to Morocco.  I was nominated for best Moroccan food blog and couldn’t be more excited!   Voting is open for a month and it would mean a lot to me if you would stop by and vote for Maroc Mama.  You can vote everyday if you want!  There are a lot of other great Morocco blogs listed and I encourage you to check them out for more inspiration and ideas relating to Morocco.   Today’s challenge is for a…

Italian Spice French Fries

Don’t let this picture fool you (it’s pretty low quality!)  These were some of the best french fries I’ve made in a long time.  It’s so worth the extra time to actually make them from real potatoes than frozen.  You can easily change the spices used in this to create “asian” fries “southwestern” fries or even “Moroccan” fries!  Just change the spices accordingly.  Ingredients:3 large Russet potatoes cut into strips3 tbsp olive oil1 1/2 tbsp crushed garlic1/2 tsp pepper1 tsp sea salt1 tsp chopped basilDirectionsIn a large bowl add the olive oil and spices, combine well.  Add in the french…