Pea tagine is one of my family’s favorites. Peas and artichokes are a classic combination in Moroccan cooking. Other vegetables sometimes accompany the inseparable duo in a sauce of ginger, turmeric and coriander — I like to add fennel and preserved lemons to the feast of flavors.
This may qualify as the easiest dinner recipe in the world. A quick Moroccan-inspired spice rub yields a flavorful juicy steak. The recipe includes grilled vegetables too. Be sure to make them alongside. They go well together. The whole dinner is ready in less than thirty minutes.
Hello all. I hope you’ve enjoyed a fabulous holiday season with loved ones. I hope 2014 brings you much peace and love. Please know it’s forever an honor to share recipes with you in this little space.
Most produce is available year-round nowadays which makes it hard at times to know what’s in season and what isn’t without doing some research. Sometimes I just look at the quality and forget about everything else. Perhaps I should frequent farmers’ markets more often.
But when oranges are in season, it’s kind of hard to miss that in Florida. They’re plentiful and available in so many varieties. Right now they are so sweet and juicy. You’ll want to slice them, chop them, can them, juice them. Chances are
you’ll also want to make a gorgeous salad with them.
I like my oranges in a salad. I have posted a few orange salads in the past that you might want to check out as well (links provided below this recipe) but I love the olives in this salad. I think they go super well and look super beautiful with citrus. Add some Moro oranges, when available, and this salad will look even more bejeweled.
Baby’s Big Boy’s first birthday last week. The celebration involved some logistics: a trip out of town, the packing of an unfrosted baked cake, a pack’n'play, a swing, two bags of baby food, a bottle warmer and a ton of other stuff. It takes a lot of planning to get away for a few days with this little rascal. Good thing he’s cute; it makes it all worthwhile.
We frosted the cake shortly after our arrival, added a sparkler in the middle, and bam…it was decked out for the occasion! The frosting was hastily done but the cake was very tasty. I’m never disappointed when I mix ripe bananas and chocolate. The result is always moist and fragrant.
Most importantly we had a wonderful time with family and some tender moments with James as he experienced a lot of firsts: first lick of frosting (with a grimace), first candle, first birthday song, first presents. We took a lot of pictures.
I’m not sure why I started my fall baking so late this year but I know I missed it. I’m not one to go long without cake, muffins or cookies. But the good news is that once I started baking, it’s as if I couldn’t stop. I made pumpkin muffins last week and as soon as they were eaten (mostly by me) I made sweet potato ones. I think I just needed to get a taste again to rekindle my love for all things sweet and comforting.
I have a few favorite fish recipes that I make on frequent rotation. I have been eating more fish lately and the old favorites suddenly weren’t offering enough variety anymore. Maya also started protesting the over presence of sea creatures on our table. I made this recipe in search of a new texture and flavor. It’s been successful so far, including with the little people.
I have made this recipe a couple of times with different fish. It works well on a single large fillet or individual fillets. The cooking time will vary depending on the type and thickness of the fish.
Aside from smoothies and fresh juices, I’m not much of a drink maker. I do enjoy a good drink but I usually like it made for me. Ginger beer sounded so much fun to make and I had to give it a try and share it with you. With just the right amount of tang and spice, it is lively and delicious. I’ll even say it’s more refreshing than lemonade.
I love adding harissa to stews, marinades and salad dressings. A little bit goes a long way in spicing up a dish. For a quick sauce, I like to mix a few teaspoons into yogurt or mayonnaise. It dresses up meats, vegetables and sandwiches instantly.
Green harissa is lighter and tastes fresher and more herbaceous. Red harissa is wonderful too. I think I love both pretty equally. Try them and let me know which you like better. I’d love to know.
Cherry season is almost over so this is a must-make-now (or-regret-for-the-rest-of-the-year) recipe. Sure, you can enjoy almond granita anytime but it just goes so well with cherries that it would almost be a crime not to make them together.
Okay, let’s reconsider. I think you’ll still enjoy the almond granita with any other fruit or even on its own. It’s such a light and refreshing dessert. Barely 50 calories or so per serving. Enjoy, my friends.