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Thyme for Cooking

Thyme for Cooking

Healthy Food, Fresh Ingredients, Easy Recipes

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Tag Archives: moroccan food

Slow-Cooked Moroccan Beef

Thyme for Cooking Posted on February 26, 2014 by KateNovember 5, 2017

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 U.S. needs three or four with the beef I get … Continue reading →

Posted in Beef and Veal; more in Slow Cooker, Main Dishes | Tagged braised beef, moroccan food

Moroccan Lamb and Vegetable Kebabs, perspective

Thyme for Cooking Posted on August 24, 2013 by KateMay 10, 2017

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 with fragrant Basmati rice or simple couscous. Moroccan Lamb and Vegetable Kebabs … Continue reading →

Posted in The BBQ Grill: Pork, Lamb and Venison | Tagged lamb, moroccan food

Stir-Fried Moroccan Chicken

Thyme for Cooking Posted on February 3, 2013 by KateOctober 8, 2017

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  Ingredients:  2 chicken breasts, boneless, skinless, cut into bite-size pieces … Continue reading →

Posted in Dogs, Cats & Other Critters, Stir-Fries, Skillet Dinners | Tagged basmati rice, carrot, chicken, leek, moroccan food, pepper, preserved lemon, prunes

Couscous with Browned Red Onions

Thyme for Cooking Posted on April 23, 2012 by KateOctober 12, 2017

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 matter of preparation. If it’s meant to be the base for a … Continue reading →

Posted in House & Restoration, Pasta Side Dishes | Tagged couscous, green olives, moroccan food, red onions, side dishes

Beef and Filo Cigars; the update

Thyme for Cooking Posted on January 23, 2012 by KateOctober 1, 2017

We're perilously close to having another room done. All that's left is the trim (always the trim) around the floor and window.  And then….  Then…..  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 of my books.  I have about 20 boxes of books … Continue reading →

Posted in House & Restoration, Small Plates: Tarts, Spring Rolls, Mini-Pizzas, and the Rest | Tagged beef, cigars, filo, moroccan food, phyllo

Moroccan Meatballs with Preserved Lemon; the tiles

Thyme for Cooking Posted on March 9, 2011 by KateOctober 7, 2017

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 on a recipe from the same cook book, was the … Continue reading →

Posted in Beef and Veal; more in Slow Cooker, Main Dishes, Ground Beef, House & Restoration | Tagged bathroom tiles, ground beef, meatballs, moroccan food, preserved lemon, tagine

Slow-Roasted Moroccan Leg of Lamb; Spices, 101

Thyme for Cooking Posted on February 6, 2011 by KateOctober 10, 2017

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 used in cuisine-specific blends such as curry powder (Indian), harissa (North … Continue reading →

Posted in Kitchen Knowledge | Tagged leg of lamb, moroccan food, paprika, slow cooking, slow roasted lamb, spices

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