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January 1: An Apple a Day


One of my favorite salads involves apples, and since we're to eat one a day, this is a nice way to accomplish this.

1 head of red leaf lettuce (or butterhead, or whatever kind you like)
1 apple, cut into slices, skin on
1/2 cup walnuts
1/2 cup gorgonzola (fancy name for blue cheese, or you can use feta), crumbled
1/4 cup craisins

Dressing:

1/2 cup canola oil
1/4 cup apple cider vinegar
2 Tbs. chopped green onions
1 Tbs. maple syrup (pure is best, but you can use Mrs. B if you want)
salt and pepper to taste

Conversation starter: Tell us the weirdest/wildest New Year's resolution you've ever made.
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Moroccan Lamb Stew Recipe - How to Make Moroccan Lamb Stew


Easy and delicious recipe for Moroccan Lamb Stew dish. Enjoy Moroccan cooking and learn how to make the best Moroccan Lamb Stew. This Moroccan lamb recipe consists of onions, lamb shoulder, potatoes, cinnamon sticks, dried apricots, garlic, fresh ginger, red pepper, chicken broth, couscous, and almonds.

Ingredients
3 cups chopped onions
2 1/4-lb lamb shoulder, cut in 1 1/2-in. chunks
2 sweet potatoes, peeled and cut in 1 1/2-in. chunks
2 cinnamon sticks (each about 3 in. long)
1 cup each dried apricots and pitted prunes
1 Tbsp each minced garlic and fresh ginger
1/2 tsp salt
1/4 tsp ground red pepper (cayenne)
1 can (14 oz) chicken broth
1 box (10 oz) couscous
1/3 cup slivered almonds, toasted

Preparation
  1. Layer onions, lamb, sweet potatoes, cinnamon sticks, apricots and prunes in a 4 1/2-qt or larger slow-cooker. Top with garlic, ginger, salt and pepper; add broth.
  2. Cover and cook on low 7 to 9 hours until lamb and potatoes are tender.
  3. Remove solids with a slotted spoon to a serving bowl. Pour liquid into a bowl, skim off fat and add juices to stew.
  4. Prepare couscous as package directs. Serve with the stew, and sprinkle stew with the almonds.
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Moroccan Lamb Shanks Recipe - How to Make Moroccan Lamb Shanks


Easy recipe for Moroccan Lamb Shanks dish. Enjoy the Moroccan cuisine and learn how to make the best Moroccan Lamb Shanks. Wonderful taste and easy to make, just throw everything in and let it slow cook in the oven. This Moroccan lamb recipe consists of olive oil, lamb shanks, onion, garlic, spice mix, tomatoes, beef stock, chick peas, and spinach leaves.

Makes 4 Servings

Ingredients
22 2/11 ml Olive oil
4 French-Trimmed lamb shanks
2 whole Red onion thinly sliced
2 cloves Garlic crushed
1 tablespoon Middle Eastern Spice Mix
426 g Tomatoes crushed
240 ml Low-salt beef stock
400 g Chick peas drained, rinsed
79 19/20 g Baby spinach leaves trimmed

Preparation
  1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish.
  2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly.
  3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper.
  4. Serve with plain rice, fried rice, couscous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve.
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Harira Recipe - How to Make Harira


Delicious recipe for Moroccan harira - Learn how to make best harira, the National Soup of Morocco. Served each night at sundown to break the Ramadan Fast. This Moroccan soup recipe consists of whole dried fava beans, garbanzo beans, onions, lamb, Ground turmeric, ginger, nutmeg, caraway seeds, Tomato paste, lemon, flower, parsley, coriander, lentils, pepper, vermicelli, and lemon.

Servings: 32 Servings

Ingredients
1 cup whole dried fava beans
1 cup dried garbanzo beans
2 quarts Water
2 tablespoons Vegetable Oil
3 cups onions minced
0.5 pound lamb cut in small pieces
2 teaspoons Ground turmeric
2 teaspoons Ground ginger
2 can find)
0.5 teaspoon nutmeg; - finely ground
0.5 teaspoon caraway seeds; - finely ground
0.75 cup Tomato paste
1 large Lemon
0.5 cup Flour
0.5 cup flat leaf parsley chopped
0.25 cup coriander leaves chopped
1 cup lentils soaked for 1 hour 1 in cold water and drained
1 teaspoon fresh ground pepper
2 teaspoons Kosher salt
2 cups vermicelli; broken into 1/4-inch pieces
4 medium Lemon wedges

Preparation
  1. Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
  2. In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and transluscent.
  3. Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours epending on your beans. Finely chop together parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
  4. Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
  5. Add pasta (orzo or small soup pasta can be used as well though I always prefer vermecelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread or crusty french baquette. This soup should be velvety, not overly thick.
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Moroccan Roast Chicken with Vegetables Recipe - How to Make Moroccan Roast Chicken with Vegetables


Delicious recipe for Moroccan Roast Chicken with Vegetables. Enjoy Moroccan cooking and learn how to make the best Moroccan Roast Chicken with Vegetables dish. This Roast chicken recipe consists of cardamon, salt, garlic, honey, lemon juice, olive oil, paprika, cumin ginger, cinnamon, Cayenne, black pepper, Zucchini, carrot, Turnip, Red bell pepper, Butternut squash, onion, tomatoes, and chicken.

The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.

Servings: 2 Servings

Ingredients

1/4 teaspoon Cardamom seeds
3/8 teaspoon Salt
1 large clove Garlic
2 tablespoons Honey
2 tablespoons Fresh lemon juice
1 tablespoon Olive oil
1/2 tablespoon Paprika
1 teaspoon Ground cumin
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cinnamon
1/8 teaspoon Cayenne
1/4 teaspoon Ground black pepper
1 small Zucchini cut lengthwise then into 1.5" pieces
1 large Carrot peeled and cut into 1" pieces
3/4 lb Turnip or rutabaga peeled and cut into 1" pieces
1 Red bell pepper seeded and cut into 1.5" pieces
1 lb Butternut squash peeled, seeded and cut into 1.5" chunks
1 medium Onion cut lengthwise into 8 wedges
1/2 can (14 oz) Diced tomatoes with juice
1/4 cup Chicken broth
1/2 of a 1 - 1 1/4 lb Chicken

Preparation
  1. Preheat oven to 425F.
  2. Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.
  3. Put all vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.
  4. Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.
  5. Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.
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Couscous with 7 Vegetables Recipe - How to Make Couscous with 7 Vegetables


Easy recipe for Moroccan Couscous with 7 Vegetables. Enjoy Moroccan cuisine an learn how to make best Couscous with 7 Vegetables dish. This couscous recipe consists of carrots, turnips, sweets potato, zucchini, Garbanzo beans, tomatoes, saffron, curry, couscous, cinnamon, onion, turmeric, vegetable broth, and red pepper.

Servings: 4 Servings

Ingredients
1 tb Veg broth
2 Carrots, peeled
2 Turnips, peeled
1 Sweet potato
1 Zucchini
Cut all veggies in strips -
Julienned
1 cn Garbanzo beans, drained
12 oz Can tomato sauce
pn Saffron
pn Curry
2 c Couscous grains
1/4 ts Cinnamon
1 md Onion
1/2 ts Turmeric
3 c Vegetable broth
1 Red pepper

Preparation
  1. In a large saucepan, saute onion until lightly browned.
  2. Add vegetable broth and bring to a boil.
  3. Transfer to a large pot and add carrots, turnips, and potato.
  4. Simmer 15 mins. Lower heat and add zucchini and pepper. Cook 20 mins.
  5. Add beans, tomato sauce and spices. Cook til heated through.
  6. In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve with vegetables on top.
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Couscous & Wild Rice Salad





This is but an example of some of the many ingredients you can use to toss with cous cous or a grain to make into a salad.

A friend of mine prefers to use dried cranberries or cherries in place of the pomegranates. Really, the combinations are endless and you are only limited by the ingredients in your pantry and your imagination. Think color when adding new ingredients for a bright and inviting salad.


INGREDIENTS

2 cups, dry whole wheat cous cous
1 cup, dry, wild lake rice (I used Trader Joe's)
4 teaspoons sunflower seed butter
1/4 cup red wine
3 tablespoons extra virgin olive oil
2 tablespoons zest of lemon
2 tablespoons fresh lemon juice
2 cloves garlic, pressed or smashed fine
1/3 cup fresh grated grana padano or parmesan cheese
1/3 cup pomegranate jewels
3 tablespoons chopped chives
1 tablespoon chopped fresh cilantro leaves
1 cup frozen baby peas, unprepared
1/4 cup pine nuts (pignoli) toasted (see note)*

INSTRUCTIONS:

1 -- Prepare cous cous and wild rice according to package instructions. Combine in large bowl.

2 -- In separate bowl, whisk together sunflower seed butter, red wine, olive oil, lemon zest, lemon juice and garlic to make a dressing.

3 -- While cous cous and rice are still warm, combine with dressing. Stir well.

4 -- Add cheese, again stirring to thoroughly combine.

5 -- Toss in pomegranate, chives, cilantro, baby peas and pine nuts.

6 -- Refrigerate several hours before serving. Serve alone or atop a bed of baby spinach (or other green).


*Note: To toast pine nuts, place in dry skillet or sauté pan on the stove top. Stir frequently until the kernels have begun to brown. Watch carefully; I have burned more pine nuts than I'd like to admit~

Recipe makes eight, 1 cup servings. Nutritional info per serving:





****Nutritional data calculated per ingredients use and deemed close but not necessarily exact.**

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STUFFED MUSHROOMS

I made this recipe, for the first time, on Christmas Eve and they were a big hit. I put the recipe together, early in the day and just popped them in the oven for 25 minutes just before dinner. Super simple and absolutely delicious.

12 whole (large) fresh mushrooms

Clean mushrooms and carefully break off stems and reserve. Using a melon baller, scoop the rest of the stem and gills out, making a nice big pocket in the mushroom.
1 tablespoon canola oil
1 large clove garlic minced (more if you like)
(1) 8 ounce package cream cheese, softened
¼ cup grated Parmesan cheese (not powdered kind)
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
Trim off any hardened parts of the mushroom stems and chop the good part of the stems (and gill trimmings) very fine, using a food processor.
Saute the finely chopped stems and pieces in canola oil until all moisture has evaporated (add the garlic to the pan about half way through this step so you don't burn it). Set this aside to cool a little.
When the mushroom-garlic mixture has cooled, mix in the cream cheese, Parmesan, black pepper, onion powder and cayenne pepper; mix very well (it will be very thick). Fill the mushroom caps generously, piling it high on each cap. Place the stuffed mushrooms on a lightly sprayed baking dish (don't let them touch each other) and bake at 350 for 20-30 minutes depending on how large your mushrooms are. Let them sit for a few minutes before serving.
NOTE: I made a double batch (24) of 2½" wide mushrooms (as a side dish) and served it to 8 adults and had no leftovers...so make plenty...they are really good.
Happy New Year!!!
Thank you very much for your kind words of encouragement and support; it means the world to me. Coleen
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