I love kale, but it can sometimes be boring doing it the same way all the time. So, I decided to make it using my Ras el Hanut seasonings I made last week. We loved them! So much so, that I plan to make them with lamb on Christmas eve. Ingredients: 3-4 bunches kale (used…
Ras el Hanut
Ras el Hanut is a Moroccan spice blend and translates as “top of the shop.” This means the best of what the spice merchant has to offer. All Moroccan women have their own special recipe for this that they pass down through the generations. Use this spice to season vegetables or in tagines. Whole Spices…
Fish Tagine with Charmoula, Preserved Lemon & Vegetables
A tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked. Since I spent about two weeks in Morocco, I’ve been anxious to try making some of the cuisine I ate there. This fish tagine is very similar to one I ate…
Red Charmoula
Charmoula is a sauce that’s used in a lot of Moroccan cuisine. Use it to marinage chicken, lamb, fish, etc. It can also be added to a recipe. You can store it in your refrigerator for up to two weeks. Ingredients: 1 tbsp kosher salt 1 tbsp sweet paprika 1 tsp smoked paprika 1 tsp…
Lamb and Chickpea Soup with Kale
Tonight I made a soup of my own making, borrowing snippets of other recipes as a base, then adding my own ingredients to come up with something new to us. This is a wonderful soup that is much different from the traditional lamb stew recipe. Ingredients: 1 lamb shank 4 cups chicken stock 2 cups…
Grilled Chicken with Pickled Blueberries
I made this recipe, from Sunset Magazine, as a summer time/hot weather meal when my in-laws were over for dinner. I wasn’t sure how my husband would like it, since he rarely likes fruit with his meats. Everyone raved about this recipe! Best, is that it’s gluten-free and dairy-free, which addresses the issues we have…
Roasted Monkfish with Saffron Tomato Sauce and Celeric Mash
This recipe was found on Epicurious. I had some monkfish in my freezer, but didn’t know what to do with it. It was really, really good! I didn’t have to substitute any of the ingredients, which is always a plus. Sauce: 20 cherry tomatoes, halved 1/2 cup fresh basil leaves 1 tablespoon extra-virgin olive oil…
Jambalaya
This recipe was given to me by a friend from Louisiana. It’s a Creole version of Jambalaya (the Cajun version doesn’t have tomatoes). The recipe below fills a large roasting pan and is perfect for pot-lucks and backyard barbecues since it’s gluten and dairy-free. Prep takes a while, so give yourself at least 2 hours before…
Vietnamese Spicy Eggplant & Mint Soup
I recently had a wonderful soup at Long’s Provencal Restaurant in downtown Seattle. It was so good, I knew I had to try to replicate it at home. I tried doing a search for it online, but no luck…so, I came up with my own recipe and it tastes pretty darn close to the one…
PA Dutch Potpie
Pennsylvania Dutch Potpie differs from the pot pies you buy in the frozen food section and bake in the oven (or microwave). PA Dutch potpie (yes, this is the way we spell it in PA) is more of a stew with home-made noodle squares. Usually it’s made with chicken, but just about any meat works….