Chermoula Sauce, by Diane

I first tried this sauce on a piece of red snapper that I got at a restaurant in West Palm Beach. I don't typically like fish, but I've been trying more and more to find ways to eat it. The waiter at this restaurant assured me that not only would I love this fish, but that I should pick the chermoula sauce to pair with it and I would clean my plate. So I trusted him, and he was right! Not only did I find that I liked red snapper, but the sauce was out of this world and I found myself dipping veggies and bread in it as well.

I looked it up online and there were a couple of different versions, this recipe is the first one I tried. I didn't like it as much as the restaurant version, but it did pair nicely with some tilapia I made this week. It was quick and easy to make, and is incredibly healthy for you! I'm going to contact the restaurant and see if I can get them to share their secret with me! Until then, I'll use this recipe, which also would go nicely with chicken or grilled veggies.


Ingredients:

1 cup cilantro leaves (smaller tender stems are fine to use)
2 cups flat-leaf (Italian) parsley leaves
3 to 4 cloves garlic
1/2 teaspoon salt
2 teaspoon cumin
1 teaspoon sweet or smoked paprika (or some of each)
1/4 teaspoon red chili flakes or 1/2 jalapeno chile pepper (seeds and membrane removed)
Large pinch saffron
1/3 cup of good, fruity extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice (about 1 large lemon)

Directions: Blend in a food processor until nearly smooth. Keep in airtight container in the fridge for up to 3 weeks.

Moroccan Chicken Bastilla with a Sweet Potato Crust, by Diane

 

Bastilla is my all-time favorite Moroccan dish. It is a flavorful savory-sweet combo of chicken, eggs, cinnamon, saffron, almonds, and powdered sugar all baked in a phyllo dough package. This week for lunches I thought I could remake this dish to make it both healthier (it involves a lot of butter and oil!) as well as gluten-free (I don't like phyllo dough anyway!). I've never attempted to make it as it is quite time-consuming and looked intimidating, but the method I used here was easier and less hands-on time than the traditional recipe.

Simultaneously, I came across a recipe for a sweet potato crust that involves only shredded sweet potato, egg, and seasoning but bakes into a shell you can fill and bake with. I thought this would be a great way to add some veggies into my bastilla and a cool recipe to try.

The result was definitely delicious and had all the flavors of the restaurant version. It was a great idea for lunches, and I'll definitely make it again! It was a bit time consuming but easy to put together- the sweet potato crust definitely added to the workload!

Originial bastilla recipe from: http://www.cookingwithalia.com/poultry/moroccan-chicken-bastilla.html

Sweet Potato Crust recipe from: http://www.farmgirlgourmet.com/2013/03/goat-cheese-quiche-with-sweet-potato.html

**Note: I used the leftover chicken bones to make my Immunity Boosting Chicken Stock, so I'll be all set for flu season- I even used the same pot for flavor!**

The sweet potato crust!

The filling process- layers of goodness!

Ingredients:

3 large sweet potatoes, peeled
2 tablespoons unsalted butter, divided
2 teaspoons salt
1 teaspoon pepper
8 large eggs, divided
2 tbsp EVOO
1 whole chicken of approximately 2 pounds
1 large onion, finely chopped
1/2 cup of finely chopped parsley
1 teaspoon of ginger powder
1 teaspoon of cinnamon powder
1/4 teaspoon of turmeric powder
A large pinch of saffron
2 teaspoon of salt
1/2 teaspoon of pepper
1 cup of water
1 large bag slivered almonds
4 oz of powdered sugar
2 tablespoons of orange blossom water (or rose water)
1 teaspoon of cinnamon powder

Directions:

1. Preheat oven to 450 degrees F.
2. Butter the sides and bottom of a 9 inch springform pan with 1 tablespoon of softened butter. Cut parchment paper in a circle the diameter of the bottom and another to fit the sides of the pan (one circle and one long rectangle). Line the pan with the parchment, pressing into the butter to adhere. Melt remaining 2 tablespoons of butter and brush the side and bottom parchment layers. Set aside.
3. Cut sweet potatoes into large chunks and process into small pieces in a food processor. You will have to do this in batches, likely one batch per potato. Next, place sweet potato pieces in batches into a large piece of cheesecloth or a clean kitchen towel, gather corners together and squeeze out excess water over the sink.
4. Add the squeezed potatoes to a large bowl. In another small bowl whisk together 2 eggs, 2 teaspoons salt, and 1 teaspoon black pepper. Pour over sweet potatoes and toss lightly to coat. Press into the bottom and up the sides of the prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and allow to cool.
5. While the crust bakes, heat the EVOO in a large pot. Add the onions, parsley, and spices and mix well.  Add the whole chicken, cover and let the chicken cook for 10 minutes. 
6. Add water to the chicken and stir. Cover and let the chicken cook for 30 minutes (note- check your chicken before moving on from this step! Mine was not done inside and had to be cooked a bit longer). 
7. When the chicken is cooked, remove it from the sauce, let it cool down then separate the meat from the bone. Shred the meat into small pieces and set aside (I used a food processor here!).
8. Lower heat, and add the 6 eggs to the sauce where the chicken was cooked uncovered. Stir often until the mixture is dry, about 15-20 minutes, and blend the chicken back in. Set aside.
9. While the egg mixture cooks, toast the almonds until browned, and blend in a food processor with powdered sugar, cinnamon, and orange blossom water until the almonds are crushed.
10. Layer the ingredients into the sweet potato crust in this order: chicken and egg, almond, chicken and egg, almond. Bake at 350 for 25 minutes. You may need to put foil or parchment paper over the top if the almonds start to burn in the oven.
11. Remove from oven and let stand for 20 minutes. Gently remove the parchment paper from the sides as well as the pan. 

Moroccan Shepherd's Pie, by Diane

This twist on a fave comfort dish is inspired by the fall season, and it is so good!! Fairly easy to make, and all healthy ingredients with lots of good spices for you! It is incredibly comforting and warm which is good since it's full on winter out this weekend. Definitely a hit all around and will be in heavy rotation in the next few months! For more authenticity swap the turkey out for lamb.


Ingredients:

1 butternut squash, peeled and cubed
3 small yams, peeled and cubed
Water
1 lb. ground turkey
2 tbsp. EVOO
1 white onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and grated
1/4 cup golden raisins
1/2 cup pine nuts
1/2-1 cup cilantro, rough chopped (depends on how strong you like this taste!)
1 small bag frozen peas and carrots
1/2 tbsp tumeric, cumin, cinnamon
1 tsp chili powder
Salt and pepper
4 oz tomato sauce
1/2 cup beef broth (I used low sodium)
1/2 can pureed pumpkin
1 tbsp honey
3 tbsp almond milk (or whatever type of milk you prefer)
1 tsp cinnamon

Directions:

1. Preheat oven to 350.

2. Bring a large pot of water to boil, adding in the squash and yams. Cook until fork tender, drain, return to pot and set aside off the stove.

3. While the squash and yams cook, brown turkey in a large pan and drain, set aside.

4. Add EVOO to the large pan, then add in onions through salt and pepper, stirring until onions are browned and translucent. Add in tomato sauce and broth, return turkey to the pan, and cook until the liquid begins to thicken. You may need to add in more tomato sauce and broth if the mixture dries out (ideally there should be a small amount of liquid leftover, but you don't want it to be saucy).

5. Transfer the turkey mixture to a 9x13 baking dish, and spread in an even layer across the bottom.

6. Add the remaining ingredients to the squash and yams, and mash or use and immersion blender until you reach a smoother consistency with some pieces remaining. Spread squash mixture evenly over turkey.

7. Place the baking dish on top of a baking sheet in case of spills, and bake in the oven for 40 minutes. The turkey mixture should be bubbling on the sides.

Moroccan Stuffed Acorn Squash, by Diane

 

 

So I have been on a big Moroccan kick lately! This is my last one for a while :)

 

In the spirit of eating lots of fall treats, I have been looking for new ways to incorporate acorn squash into my diet. I found this recipe online, and it just happened to be Moroccan, and that was it! This recipe was very good, and very filling. My only adjustments would be that it needed more seasoning, and that I would drain the liquid with the exception of 1-2 tablespoons for cooking the onion and garlic. I also switched the meat to lamb to make it more authentic and because I don't know a lot about it (the point of this blog is to learn, right?), so using ground lamb was a great introduction and the flavor was amazing in the dish. This was a massive hit and I will definitely be making it again!

 

Recipe from: http://www.thebittenword.com/thebittenword/2009/10/moroccanstyle-stuffed-acorn-squash.html

 

 

Ingredients:

2 medium acorn squashes (about 2 pounds), halved and seeded

2 tsp. extra-virgin olive oil

3/4 lb. ground chuck (95 percent lean)

ground cinnamon

ground nutmeg

2 tsp. course salt

1/2 medium onion, finely chopped

4 cloves garlic, minced

3/4 cup bulgur wheat

2 cups water

1/4 cup golden raisins

1/4 cup Italian flat-leaf parsley, chopped

2 tbsp. toasted pine nuts

Directions:

1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.
2. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.
3. Add onion, and cook until slightly translucent, about 5 minutes.  Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine.  Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.  Take pot off the stove and let sit covered for 5 minutes.  Fluff with fork, and add reserved beef, the raisins, parsley and pine nuts.
4. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to the oven. Bake until warmed through and tops are browned. 12 to 14 minutes.

Zaalouk (Moroccan Eggplant and Tomato Salad), by Diane

This is one of my favorite appetizers to order at a Moroccan restaurant, and its surprisingly easy to recreate! It works great as a side dish, snack, or a dip for pita/bread. It is served cold, but you can eat it warmed as well. It's packed with a load of nutrients as well, including vitamins A, C, and K, iron, fiber, potassium, lycopene, and many antioxidants.

I would like to thank my fellow blogger Cheryl, who taught me that it is easy to peel tomatoes if you make a slit in the skin and drop them into boiling water for a minute. :)

Recipe from: http://moroccanfood.about.com/od/saladsandsidedishes/r/Zaalouk_Recipe.htm (I doubled the eggplant!)

Ingredients:

1 large eggplant
4 large tomatoes, peeled seeded and chopped
3 cloves of garlic, finely chopped or pressed
1/3 cup chopped fresh cilantro and parsley, mixed
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper (optional)
1/4 cup olive oil
1/3 cup water
small wedge of lemon (optional)

Directions:

1. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, and puree it with a vegetable masher.

2. Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.

3. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.

Steamed Moroccan Vegetables, by Diane

This is a recipe I created to mimic the side of vegetables I get at Moroccan restaurants. They always serve a mixture of squashes, carrots, and potatoes on the side and for whatever reason they are the most tastiest part of the dish! They are also super healthy as they're steamed and spiced with lots of anti-inflammatory ingredients. But my favorite part is how they melt in your mouth with a complex and uniquely Moroccan flavor.

I did some research and found a few web recipes, which I mixed together to create the dish. I also added leftover shredded rotisserie chicken to make it more filling for my carnivorous counterparts. The dish turned out really great, and I will definitely be making this again!!


Ingredients:

approx. 32-64 oz. chicken stock, unsalted
3 medium sweet potatoes, peeled
4 large carrots, peeled
1 large butternut squash, peeled
2 medium acorn squash
1 clove garlic
1/2 cup raisins (any color is fine)
1.5 tbsp each: ginger, cumin, sweet paprika
1 tbsp each: cinnamon, kosher salt
1/4 tsp pepper
1 handful each cilantro and parsley sprigs
1/2 cup slivered almonds, toasted and tossed in 1/4 tsp honey

Directions:

1. Cut all veggies into large chunks (they should not be bite-size) and place at the bottom of a large soup pot in the order listed (quickest to cook will be at the top).

2. Add in broth until it covers 2/3 of the veggies, then add in remaining ingredients through seasonings.

3. Lay the sprigs across the top and cover, cooking for about 30 minutes or until veggies are fork tender. Do not lift lid until 20 minutes has passed, and only stir once towards the end as you don't want to let the steam escape or break apart the veggies.

4. Remove sprigs, drain (save some of the broth to pour over the veggies if you want more flavor, or to cook couscous in as a side dish), and sprinkle with almonds.

Moroccan Chicken with Lemons and Olives

This is one of my most favorite recipes, so much so that it's hard for me to believe I haven't posted this over the years. It's simple, amazingly tasty, and impressive for company. Combined with a bed of couscous and mint tea you really can't go wrong!


Ingredients:

2 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp tumeric
1/2 tsp cinnamon
1/4 tsp ground pepper
4 chicken breasts, cubed and patted dry
2 tbsp EVOO
3 cloves garlic, minced
1 onion, chopped
1 cup water
juice of 1 lemon
2 lemon peels, sliced thinly
1 cup green olives, pitted (reserve 1/2 cup liquid)

1/2 cup golden raisins
1/4-1/2 cup dates, sliced

Directions:

1. Combine spices in a large bowl, add in chicken and toss to coat. Refrigerate for one hour.

2. Heat EVOO in a large saucepan on medium high heat. Add in chicken and brown on all sides.

3. Lower heat to medium low, add in garlic and onions, cover, and cook for 15 minutes.

4. Add in water, lemon juice, and olive liquid to deglaze the pan, scraping the bottom to loosen any bits that have browned. Add in remaining ingredients, lower heat to low, cover, and cook another 30 minutes. All liquid should be evaporated, if not cover and cook until liquid is gone.

Moroccan Vegetable Stew, by Diane

Today I decided to make my lunches in bulk for the rest of the week. I chose this recipe because it's healthy, pretty easy to make, super delicious, and it only gets better with time. I found parts of the recipe online, mainly for the spice mixture which is inherently Moroccan, and then added other traditional Moroccan elements. You can play around with other veggies and squashes, today I added sweet potato as well. If you do add more veggies and find that there is not enough liquid, just add 1/2 cup to a cup of water, more diced tomatoes, and more spices to taste. You really can't mess this recipe up. It's also really delicious with cubed beef or lamb that is pan seared first then added in during the cooking process. Although the recipe says to only cook the stew for 20 minutes once the veggies are added, I find that cooking it on low/simmer for over an hour really helps the flavors to blend together nicely. Finally, serving it over couscous with butter and mint is an optional step but makes it a little more filling and authentic. Enjoy!


Ingredients:

2 Tbsp. EV Olive Oil                                           

1 onion, finely chopped                           

3 cloves garlic, finely chopped                

1 tsp. ground ginger                                  

1 tsp. ground turmeric                               

2 tsp. ground cumin                                  

2 tsp. ground cinnamon                           

½ tsp. dried chili flakes             

14 oz. can diced tomatoes      

14 oz. can chickpeas       

¾ cup golden raisins 

1 cup water   

¾ lb. butternut squash, in 1 in. cubes      

1 zucchini, in small cubes  

2 carrots, in small cubes

Salt and pepper to taste, if needed

Optional: 1 cup instant wheat couscous, butter, and chopped fresh mint

 Directions:

1. In large saucepan, heat oil on medium. 

2. Add onion, cook 3-5 minutes until translucent. 

3. Add garlic and spices, cook 1 minute. 

4. Add tomatoes, chickpeas, and raisins plus 1 c. water. 

5. Bring to boil, reduce heat and simmer covered for 20 min. 

6. Add vegetables and cook for 20 min. or until they are tender. 

7. Season with salt and pepper if needed. 

8. Optional- Serve with couscous, made with butter and mint.