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.
Showing posts with label Moroccan. Show all posts
Showing posts with label Moroccan. Show all posts
Wednesday, February 24, 2010
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.
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