This pie is my neighbor Mary's specialty. Jake and I love it! It is very light tasting and a great way to end a heavy meal. While not Moroccan, I figured the lemon flavor was enough to tie it in.
Ingredients:
For the crust:
1 box vanilla wafers
2 T butter (melted)
For the filling:
1 can condensed milk (very cold)
zest of one lemon
juice of one lemon
1/2 c sugar
Directions:
1. Process the vanilla wafers in a blender or food processor until they are crumbs. Reserve about a half cup of the crumbs, and mix the remainder with the the melted butter. Pat the buttered crumbs into the bottom and sides of pie dish.
2. Using a stand mixer, beat the condensed milk until it forms stiff peaks. Add in the lemon zest, lemon juice, and sugar, and beat to combine. Spread the mixture into the pie crust, and sprinkle reserved crumbs on top. Freeze.
3. Remove from freezer about 10 minutes before serving.
Wednesday, February 24, 2010
Chickpea Tagine with Cinnamon, Cumin, and Carrots
I had folded down the corner on the page with this 30 minute meal in my October 2008 issue of the Vegetarian Times magazine, but never got around to trying it. I'm glad I finally did, and I'm sure I will make this one again.
Ingredients:
2 T olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5-oz cans of chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 cup dried currants
1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/4 t cayenne pepper
2 t honey
3 T finely chopped parsley
Directions:
Heat oil in large skillet over medium heat. Add onions and garlic and saute 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, turmeric, cinnamon, cumin, cayenne pepper, honey, and 2 cups of water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
I served this with whole wheat couscous and plain Greek-style yogurt.
Ingredients:
2 T olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5-oz cans of chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 cup dried currants
1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/4 t cayenne pepper
2 t honey
3 T finely chopped parsley
Directions:
Heat oil in large skillet over medium heat. Add onions and garlic and saute 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, turmeric, cinnamon, cumin, cayenne pepper, honey, and 2 cups of water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
I served this with whole wheat couscous and plain Greek-style yogurt.
Roasted Cauliflower in Lemon-Tahini Sauce
I've recently discovered that I love cauliflower. If you had asked me a year ago, I would have told you I hated it. But now, Jake and I can polish off a whole head in one sitting. I was excited to try my new favorite vegetable in a new way and found this recipe in the Vegetarian Times.
Ingredients:
1 large head cauliflower, cut into 1-inch florets
4 t olive oil, divided
5 T water
2 cloves garlic, minced
2 T tahini*
1 T lemon juice
1/4 t salt
1 T chopped parsley
1 t toasted sesame seeds (which I bought specifically for this and the forgot to use!)
Directions:
1. Place oven rack in top position. Preheat over to 425.
2. Toss cauliflower with 2 t olive oil and season with salt. Spread on large cookie sheet, and bake 12-15 minutes or until cauliflower is fork-tender and slightly browned.
3. Meanwhile, heat the remaining 2 t olive oil in a small saucepan over medium heat. Saute garlic in oil for 1-2 minutes or until fragrant. Stir in tahini, lemon juice, 5 T water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.
4. Put cauliflower in serving dish. Whisk sauce and spoon over cauliflower. Sprinkle with parsley and sesame seeds.
* I had a really hard time finding tahini. I've bought it before at Giant, but they no longer carry it. We ended up finding it at Harris Teeter, but in the refrigerated section (by the hummus).
Ingredients:
1 large head cauliflower, cut into 1-inch florets
4 t olive oil, divided
5 T water
2 cloves garlic, minced
2 T tahini*
1 T lemon juice
1/4 t salt
1 T chopped parsley
1 t toasted sesame seeds (which I bought specifically for this and the forgot to use!)
Directions:
1. Place oven rack in top position. Preheat over to 425.
2. Toss cauliflower with 2 t olive oil and season with salt. Spread on large cookie sheet, and bake 12-15 minutes or until cauliflower is fork-tender and slightly browned.
3. Meanwhile, heat the remaining 2 t olive oil in a small saucepan over medium heat. Saute garlic in oil for 1-2 minutes or until fragrant. Stir in tahini, lemon juice, 5 T water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.
4. Put cauliflower in serving dish. Whisk sauce and spoon over cauliflower. Sprinkle with parsley and sesame seeds.
* I had a really hard time finding tahini. I've bought it before at Giant, but they no longer carry it. We ended up finding it at Harris Teeter, but in the refrigerated section (by the hummus).
Marhooda
I took a bit of a risk with this recipe. I couldn't imagine how it would turn out based on reading the recipe, and I couldn't find a picture on the web. Since I love potatoes, I figured it was worth a shot.
I'm not sure what the final verdict was on this one. I think I liked it alright. Jake thought it was a bit bland.
Ingredients:
3 large potatoes, peeled and cut into chunks
4 large eggs
1 onion, grated
4 garlic cloves, crushed
1 t cumin
1/2 t ground turmeric
1 t salt
black pepper
1 T freshly chopped parsley
Directions:
Preheat oven to 350. Grease a shallow oven-proof 9x13 dish.
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook, uncovered, for about 20 minutes or until potatoes are soft.
Drain the potatoes well then return them to the pot and mash with a fork or potato masher.
In a large mixing bowl, beat the eggs until frothy. Add the onion, garlic, and spices, and mix well.
Add the potatoes to the egg mixture and mix well. Spread the mixture into the greased dish and bake int he over for about 50 minutes or until the top is golden and crisp. Allow to cool slightly before cutting.
From www.recipes4us.co.uk.
I'm not sure what the final verdict was on this one. I think I liked it alright. Jake thought it was a bit bland.
Ingredients:
3 large potatoes, peeled and cut into chunks
4 large eggs
1 onion, grated
4 garlic cloves, crushed
1 t cumin
1/2 t ground turmeric
1 t salt
black pepper
1 T freshly chopped parsley
Directions:
Preheat oven to 350. Grease a shallow oven-proof 9x13 dish.
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook, uncovered, for about 20 minutes or until potatoes are soft.
Drain the potatoes well then return them to the pot and mash with a fork or potato masher.
In a large mixing bowl, beat the eggs until frothy. Add the onion, garlic, and spices, and mix well.
Add the potatoes to the egg mixture and mix well. Spread the mixture into the greased dish and bake int he over for about 50 minutes or until the top is golden and crisp. Allow to cool slightly before cutting.
From www.recipes4us.co.uk.
Moroccan Spiced Goat Cheese
I knew that regardless as to how the rest of the Moroccan dinner turned out, the evening wouldn't be ruined as long there was cheese. So I googled, "Moroccan" and "cheese" and found this recipe on the Whole Foods website. I'm not quite sure I believe this is an authentic Moroccan recipe, but it sure was delicious!
Ingredients:
1 1/2 t freshly ground black pepper
1 t ground ginger
1 t ground cumin
1 t ground cinnamon
1 t ground coriander
1/4 t grated nutmeg
1/8 t ground cardamom
1/8 t ground cloves
1 (4 to 6 ounce) log, crotin, or pyramid of fresh goat cheese
Combine the spices on a plate. Roll goat cheese in mixed spices until completely covered. Transfer to serving dish and serve with crackers.
Note: I got a big daddy 11 ounce log of goat cheese (the four of us LOVE cheese), so I doubled all of the spices. I turned out to have a bunch leftover and probably would have been fine with the original amount.
Ingredients:
1 1/2 t freshly ground black pepper
1 t ground ginger
1 t ground cumin
1 t ground cinnamon
1 t ground coriander
1/4 t grated nutmeg
1/8 t ground cardamom
1/8 t ground cloves
1 (4 to 6 ounce) log, crotin, or pyramid of fresh goat cheese
Combine the spices on a plate. Roll goat cheese in mixed spices until completely covered. Transfer to serving dish and serve with crackers.
Note: I got a big daddy 11 ounce log of goat cheese (the four of us LOVE cheese), so I doubled all of the spices. I turned out to have a bunch leftover and probably would have been fine with the original amount.
Moroccan Spiced Carrot Dip
Last night I had the girls over for a Moroccan-themed dinner. I don't think I've tried Moroccan food before, and I've certainly never tried to cook it, so it was a bit of a gamble. Luckily, I think most of it turned out pretty well. We started the evening with this carrot dip (courtesy of http://herbsspices.about.com) which I will definitely make again.
Ingredients:
1 pound carrots, peeled, trimmed, and cut into 1 inch chunks
1/4 cup water
2 to 3 cloves of garlic, peeled and finely chopped
3/4 t peeled and grated fresh ginger
1/2 t paprika
1/4 t cinnamon
1/4 t coriander
2 t freshly squeezed lemon juice
2 T extra virgin olive oil
Freshly chopped parsley for garnish (optional)
Place the carrots and water into a small saucepan and bring to a boil. Once the water begins to boil, reduce the heat to low, cover, and steam the carrots until they are very tender (about 15 minutes).
Puree the carrots using an immersion blender (or food processor or regular blender). Add the garlic, ginger, paprika, cinnamon, coriander, and lemon juice, and continue blending until the mixture is smooth. Drizzle in the olive oil, and continue to blend.
Allow to cool before serving (can be served chilled or at room temperature). I served this with Trader Joe's pita crackers.
Ingredients:
1 pound carrots, peeled, trimmed, and cut into 1 inch chunks
1/4 cup water
2 to 3 cloves of garlic, peeled and finely chopped
3/4 t peeled and grated fresh ginger
1/2 t paprika
1/4 t cinnamon
1/4 t coriander
2 t freshly squeezed lemon juice
2 T extra virgin olive oil
Freshly chopped parsley for garnish (optional)
Place the carrots and water into a small saucepan and bring to a boil. Once the water begins to boil, reduce the heat to low, cover, and steam the carrots until they are very tender (about 15 minutes).
Puree the carrots using an immersion blender (or food processor or regular blender). Add the garlic, ginger, paprika, cinnamon, coriander, and lemon juice, and continue blending until the mixture is smooth. Drizzle in the olive oil, and continue to blend.
Allow to cool before serving (can be served chilled or at room temperature). I served this with Trader Joe's pita crackers.
Sunday, February 21, 2010
Roasted Vegetable Soup
My neighbor Mary gave me a copy of a magazine page with a recipe for a Thai-style pumpkin soup that she loves. This recipe is on the same page, and while I haven't yet made the pumpkin soup, I've made this one a number of times (including for dinner club when I made the butternut squash lasagna). I made it again today for my dear friend Doris who is having her wisdom teeth taken out tomorrow. I'm not sure what the magazine this is from, but it credits Anne Graziano of Buffalo, NY, for this recipe - so thanks Anne!
Ingredients:
2 1/2 cups coarsely chopped onion
1 cup chopped carrots (I use baby carrots and cut them in half)
1 T olive oil
1/4 t salt
1/4 t pepper
5 plum tomatoes (about 1 pound), halved
3 garlic cloves, chopped
4 cups veggie broth (a 32 ounce box)
1 cup cubed baking potato
1 t dried oregano
1 t dried basil
1 28-ounce can whole tomatoes, undrained and chopped
1. Preheat oven to 425.
2. Combine onion, carrots, olive oil, salt, pepper, plum tomatoes, and garlic in a jelly roll pan; toss to coat. Bake at 425 for 30 minutes or until veggies are tender.
3. Combine broth and remaining ingredients in a large dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
4. Add the roasted veggies to the potato mixture. Use immersion blender to blend until smooth.
Ingredients:
2 1/2 cups coarsely chopped onion
1 cup chopped carrots (I use baby carrots and cut them in half)
1 T olive oil
1/4 t salt
1/4 t pepper
5 plum tomatoes (about 1 pound), halved
3 garlic cloves, chopped
4 cups veggie broth (a 32 ounce box)
1 cup cubed baking potato
1 t dried oregano
1 t dried basil
1 28-ounce can whole tomatoes, undrained and chopped
1. Preheat oven to 425.
2. Combine onion, carrots, olive oil, salt, pepper, plum tomatoes, and garlic in a jelly roll pan; toss to coat. Bake at 425 for 30 minutes or until veggies are tender.
3. Combine broth and remaining ingredients in a large dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
4. Add the roasted veggies to the potato mixture. Use immersion blender to blend until smooth.
Wednesday, February 10, 2010
Easy Veggie Enchiladas
I used to have an enchilada recipe that was delicious, but a huge bear to prepare (it involved frying the tortillas, pre-cooking the veggies, etc.). I rarely made it since it was so much work and required so much space - something my postage stamp size kitchen doesn't allow. This is a scaled down weeknight version that Jake and I think is nearly as good.
Ingredients:
1 onion, chopped
2 zuchinis, choppped
1 red bell pepper, chopped
1 can black beans, drained and rinsed
1-2 cups shredded cheese
10 tortillas
1 jar enchilada sauce
Preheat oven to 350.
Spray a 9x13 pan with cooking spray.
Pour 1/2 cup of enchilada sauce into bottom of pan.
Mix onion, zuchini, red pepper, black beans, and most of cheese in a large bowl.
Put 1/2 cup or so of the veggie mixture into the center of each tortilla, roll up, and place in pan.
Once all the enchiladas are in the pan, pour remaining sauce on top, and top with remaining cheese.
Cook uncovered for about 30 minutes or until heated through.
Ingredients:
1 onion, chopped
2 zuchinis, choppped
1 red bell pepper, chopped
1 can black beans, drained and rinsed
1-2 cups shredded cheese
10 tortillas
1 jar enchilada sauce
Preheat oven to 350.
Spray a 9x13 pan with cooking spray.
Pour 1/2 cup of enchilada sauce into bottom of pan.
Mix onion, zuchini, red pepper, black beans, and most of cheese in a large bowl.
Put 1/2 cup or so of the veggie mixture into the center of each tortilla, roll up, and place in pan.
Once all the enchiladas are in the pan, pour remaining sauce on top, and top with remaining cheese.
Cook uncovered for about 30 minutes or until heated through.
Black Bean Chili
This is one of my go to recipes on a cold day like we've been having. It is easy, requires few ingredients, and leftovers are great on nachos. (I even mixed some leftover chili with half a jar of Tostitos queso to make a delicious bean dip for the Superbowl that got rave reviews!)
Ingredients:
2 cans black beans (drained and rinsed)
2 cans diced tomatoes (with juices)
1 can chopped mild green chiles (drained)
1 onion, chopped
2 cloves garlic, minced (or 2 cubes of frozen garlic from Trader Joes - love it!)
1 red pepper, chopped
2 T chili powder
1 T ground cumin
Saute the onion, garlic, and red pepper until soft. Add beans, tomatoes, chiles, and spices, and stir. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes.
Note: This recipe is very flexible, so feel free to add extra veggies if you want something more hardy. Last time, towards the end of the cooking time, I added a cup or so of Trader Joe's frozen roasted corn, and it was a hit.
Ingredients:
2 cans black beans (drained and rinsed)
2 cans diced tomatoes (with juices)
1 can chopped mild green chiles (drained)
1 onion, chopped
2 cloves garlic, minced (or 2 cubes of frozen garlic from Trader Joes - love it!)
1 red pepper, chopped
2 T chili powder
1 T ground cumin
Saute the onion, garlic, and red pepper until soft. Add beans, tomatoes, chiles, and spices, and stir. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes.
Note: This recipe is very flexible, so feel free to add extra veggies if you want something more hardy. Last time, towards the end of the cooking time, I added a cup or so of Trader Joe's frozen roasted corn, and it was a hit.
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