This is based on a recipe from ‘The Foods of Morocco, a food lover’s journey’. Changes were made to protect my wimpy palate.
And changes were needed to accommodate our beef.
I have complained in the past that I have a difficult time getting tender beef. A stew or braise that I would have cooked for two hours in the … Continue reading.....
It looks nice to have the meat and vegetable on the same skewers – and you can do that if you partially pre-cook the vegetables.
I can’t be bothered.
Plus, I prefer to (have mon mari) do it all on the grill, and, as the different foods have different cooking times, I arrange them on the skewers accordingly.
Serve … Continue reading.....
Stir-fries don’t have to have soy sauce or sesame oil or sherry.
They don’t have to be Chinese or Japanese or Thai.
Stir-frying is a method.
It’s a quick way to cook dinner, a great way to use leftovers and you can flavor the dish however you like….
Even with preserved lemon.
Stir Fried Moroccan Chicken
Total time: 25 minutes
… Continue reading.....
I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here.
Mon mari’s discerning opinion was that it was ‘dry and tasteless’.
Naturally, I consider it my privilege and duty to prove him wrong.
It really is just a … Continue reading.....
We're perilously close to having another room done.
All that's left is the trim (always the trim) around the floor and window.
The hall is next in line to be finished.
And part of finishing the hall is to build book cases lining one wall.
When the book cases are done…..
I can, finally, unpack the rest … Continue reading.....
First, let me tell you that mon mari and I agree that these are the best meatballs we have ever eaten.
And we eat a lot of meatballs…..
We both love them, they’re dead easy and inexpensive.
We could be considered meatball experts!
At the very least, aficionados…..
Now that I think of it…. the Slow-Roasted Lamb I made, based … Continue reading.....
Herbs and spices, part II.
Last week I wrote about using and combining the most common herbs.
This week I’ll try to do the same for the most common spices.
Herbs are leaves, either fresh or dried.
Spices are the rest of the plant: seeds, stems, roots, bark, buds, berries; and are most often dried.
Spices are very often … Continue reading.....