This ice cream collection is lighter, lower calorie and sugar than commercial ice cream (many of the recipes are dairy- and refined sugar-free). I can never finish a scoop of store-bought ice cream but can easily eat an entire batch of any of the recipes below in no time.
Lighter, fresher ice cream is addictive. Enjoy!
I’d been waking up to a lovely breeze every morning here in Marrakesh. Sure the breeze didn’t last all day but it did faithfully come back to accompany me through the night.
Much to my delight!
I hoped it would last. Alas, it didn’t.
After a brief family reunion in Rabat, I came back to sandstorms and debilitating heat. I checked my calendar; it was officially summer here in Marrakesh, Morocco, Africa.
Surely, that was to be expected.
Surely, surely, all I want to eat is salad.
Micro-Chopped Cobb Salad with Lemon-Harissa Dressing
Grilled Cardamom Maple-Glazed Watermelon Salad with Feta and Oregano
Shrimp and Mango Salad with Tahini Dressing
Moroccan Carrot Salad
Moroccan Citrus Salad
Moroccan Lentil Salad
Other refreshing summer salads.
Orlando has been getting a lot of rain lately, not the heavy kind but the sporadic showers that come unannounced every couple of hours and only last long enough to mess up your hairdo and ruin whatever outdoor activity you happen to be doing. But a few weekends ago was an exception: it was dry, sunny and perfectly perfect for spending time by the pool. We also happened to have company for a couple of days so spending almost every moment of our waking hours either in the water or on lounge chairs was great fun. There was tanning, bantering, munching on hummus and chips, and of course, there were many glasses of fruity iced mint tea to keep us refreshed.
P.S. I’m in Marrakesh right now living completely different weather and taking lots of pictures for you. Posts coming soon.
Dips are a very social food which makes them just the thing for summer. As things start slowing down and gatherings with family and friends start happening again, a nice homemade dip is wonderful to have conversations over.
These brioche-like buns – called gors or krashel – are usually sold in traditional ferrans (community ovens) in the old part of town. It’s not uncommon to see them sold on street stalls as well often by preteen boys who buy them from the ferran and peddle them at a slightly higher price (usually 20 cents more) to make some pocket money. Gors are sweet, soft and delightfully scented with anise seeds and orange blossom water. My version is partially made with whole wheat flour which makes it a little heartier than the original and perfect for breakfast with a glass of warm tea or milk.
Soft meatballs have eluded me for a long time. I have tried breadcrumbs, eggs, fat, yet still couldn’t get perfectly soft ones. I have figured out with practice that breadcrumbs were far from solving the problem (though some people swear by them) and that egg yolks do help but not so much the whites. I have experimented with quantities and finally been able to get those wonderfully moist and tender meatballs I had long wanted. It took a while but I got there. Now I can enjoy meatballs more often without so much breaking my jaw (exaggerating to make my point but, really, hard ones are quite an arduous workout for the jaws). Maya keeps asking for more. She’s starting to really like her spaghetti with meatballs (changing her mind about pasta and coming to her senses at last!).
Nothing beats a good homemade tomato sauce. No, sir. No, ma’am. I know there are many recipes out there but this one is my favorite. My mom’s is really my first favorite and this one somewhat stems from it and is therefore a favorite as well. A good tomato sauce can take any dish from average to fabulous. It can make a world of difference in pasta, soups, casseroles, pizza, beans, marinades, fish, rice, dips, and much, much more. Well, you get the idea… it can be used in everything! — except, debatably, desserts. I hope you like this one; it is perfect.
I have come to know and love koshari thanks to a blessed albeit shortly lived marriage of a cousin of mine to an Egyptian lady. I have vague memories of it in a version which, unlike this one, contained plenty of macaroni. I found this recipe in the Ottolenghi cookbook and thought it would fit the bill; and it did, in a big way. It was very tasty.
This one is another way I’m learning to love kale. I had some leftover from last week’s tabbouleh and blended it into a smoothie with blueberries and banana. It was delicious and best of all, blended well into the mix and was barely recognizable. I thought I’d share this smoothie with you in case you too are developing a liking for kale. We could all add more greens to our life, couldn’t we?
This smoothie may not look green but it has a whopping full cup of kale. The anthocyanins in blueberries give them a strong pigmentation that covers the color of other ingredients. Not that we mind; a purple smoothie is a gorgeous smoothie to sip on.
Kale! I haven’t always liked kale. In fact, I still don’t love it yet. It might take several lifetimes for me to get there but in the meantime, I figured out a way to use it that doesn’t particularly taste like kale. The best thing about this salad is you can’t really tell if you’re eating parsley, spinach, chard or another green. That’s the magic of lime juice, olive oil and mint. They do beautifully take over.
Now back to kale. Wise men say you should eat it regularly, preferably raw. It is one of the healthiest vegetables on the planet for you. It is greener than other greens and packed with antioxidants and vitamins, which means it keeps you young, beautiful and vibrant. That’s why I chose it for tabbouleh and that’s why I’m beginning to love it.