Called liquid gold or golden oil because of its color as well as its treasured culinary, cosmetic and medicinal virtues—and possibly because of its expensive price—argan oil is produced exclusively in Morocco. It is extracted from the kernels of the ancient and thorny argan trees in the south of Morocco. It has gained worldwide merit …
My lunches have been consisting of these quinoa patties lately and I can say I have been looking forward to lunch more than ever before. Having extended my maternity leave for a few additional months, I have been exercising almost daily, and having these at the ready to enjoy right after workouts has been wonderful. …
Ingredients 8 cups chopped kale, ribs and stems removed 1 cup fresh mint leaves 1 medium firm tomato, diced 1 medium cucumber, peeled and diced 2/3 cup cooked quinoa or couscous (optional) Sea salt and freshly ground pepper, to taste 2 tablespoons olive oil Finely grated zest and juice of 1 large lime Using a …
Barely ten minutes after I put these shrimp in the oven, they were already sizzling. I blew on one to make it cooler and tasted it. It was done. I took the pan out of the oven and liberally squeezed lemon juice on the shrimp. The rest was a memorable meal. Making the marinade was …
Moroccan Baked Shrimp: A Cross Between Chermoula and Pil Pil Read More »
Hiya, folks! I made chicken wings last weekend. I always thought they were more trouble than they’re worth. Messy hands, messy face, messy table for so little meat…but that may be part of the charm. I know some of you out there adore wings, and if you don’t, I have good news. This recipe works …
I had Chicken Adana for the first time a few weeks ago at a Turkish restaurant and asked the waiter about the ingredients. It’s a habit and hobby of mine to start conversations with waiters especially when I’m at a foreign restaurant. I like to ask them about their country and customs. I like to …
As simple as it may look, a Grilled Cheese Sandwich is one of the most loved sandwiches around the globe and I believe that is for one simple reason, they are the simplest to make and yet, when done right, make for an amazing breakfast. And guess what, making them just got a whole lot …
The last time I made soup was over three months ago. If you’ve been reading this blog, you know that my relationship with soup is controversial. I basically don’t miss it very often but I won’t dwell on this too long. That wouldn’t be a very good introduction to this soup. Here is how …
Right after lunch, my daughter and I set out to pick orange blossoms outside just like my mother and I once did together. I climbed on two stacked bricks to reach the branches; Maya held a glass to collect whatever blossoms I managed to get. It was a risky business. I endured a few thorn …
While I tend to consume more soups in the winter—for obvious reasons—tomato soup, in my opinion, is an all-year-round soup. I actually find the lightness and acidity of the tomatoes more suitable for the warmer seasons. If it were up to me, all soups should have leek as a base. I think it lends an …