Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

I first tried porcupine meatballs at one of my friend's house and I liked it so much that I wanted to try making it myself and maybe adding an itty bitty Moroccan twist to the recipe.



Porcupine Meatballs

What You Need:

1 lb. of lean ground beef
1 small onion, diced
1/4 cup chopped parsley
2 garlic cloves, crushed
1 egg
1/2 cup uncooked rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
salt and pepper to taste
2 Tbsp. Olive oil
1 can of tomato sauce
1 can of diced tomatoes
water or beef broth
1/2 cup cheddar cheese for garnishing

What To Do:

1. In a large bowl, combine ground beef, onion, rice, egg, parsley, and all the spice. Mix well.
2. Shape into medium-sized meatballs. Set aside.
3. Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
4. In a baking pan, place the browned meatballs and cover with diced tomatoes, tomatoes sauce and 1/2 cup water or beef broth.
   
5. Bake in a 350 degrees preheated oven for 55 minutes until meatballs are tender and sauce is reduced.
   
6. In the last 10 min, sprinkle with the cheddar cheese and return to oven until cheese is melted.
   

Creamy Garlic Mashed Potatoes

What You Need:

4 big russet potatoes
4 garlic cloves, crushed
3/4 cup heavy cream, or half and half
1/4 Parmesan cheese
1 Tsp salt

What To Do:

1. Peel and dice potatoes (all same size so it cooks evenly). Place in a large saucepan, add salt, and cover with water. Bring to a boil and cook the potatoes for about 25 min or until they fall apart when poked with a fork.
2. Heat the heavy cream and the garlic in a medium saucepan until simmering. Remove from heat and set aside.
3. Remove the potatoes from heat and drain off the water. Mash well and add the garlic and cream mixture and Parmesan cheese. Stir well to combine.
   
4. Let stand for 5 minutes so that mixture thickens and then serve.

Enjoy!

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

Cinnamon-Spice Chocolate Brownies

This is a low-fat, low calorie brownie recipe that is healthy and as delicious as any other brownie recipe out there.

What You Need:

1/4 cup butter

1 cup granulated sugar

1/3 cup cold water

3 eggs

3 Tbsp. canola oil

1 tsp. vanilla extract

1 1/4 cups all purpose flour

1/2 cup unsweetned cocoa powder

1 tsp. baking powder

1/4 tsp. groud cinnamon

1/8 tsp. salt

1/8 tsp. ground chile pepper or cayenne pepper

1/3 cup semisweet chocolate pieces

2 Tbsp. hot strong coffee (optional)

Powedered sugar and/or cinnamon sugar for garnishing

What To Do:

1. Preheat oven to 350 degrees. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with a nonstick spray. Set Aside.
2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in cocoa powder, baking powder, cinnamon, salt, cayenne pepper. Stir in chocolate pieces. Pour batter into prepared pan.
3. Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan or wire rack for 10 minutes. Remove from pan by lifting up the foil. If desired, brush hot brownies with coffee. Cool completely.
4. Cut into bars. Sprinkle with powedered sugar and/or cinnamon sugar.

Makes 16 brownies.

Enjoy!

Cinnamon-Spice Chocolate Brownies

Bulgur Pilaf

Bulgur is a quick and easy cooking form of whole wheat that has been cleaned, parboiled and dried. It comes in three different textures: coarse, medium, or fine and it is used instead of brown rice and couscous for it has more and higher nutritional value (high in fiber and protein, low in fat and calories). Bulgur is used in pilafs (this recipe), salads(Lebanese Tabouleh), stuffing or casseroles (Indian cuisines).


What You'll Need:

1 1/2 cup coarse bulgur, rinced and drained
1 medium onion,diced
1 green bell pepper, diced
2 tomatoes seeded and diced
1/2 cup cooked (can) green peas
2 Tbsp olive oil
1 1/2 cup chicken broth or water
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
1/2 tsp cumin
1 Tbsp tomato paste
1 garlic clove, minced

What To Do:

1. In a medium shallow pan, heat olive oil over medium high heat, add onions, garlic and sautee until lightly brown.
2. Add green peppers, tomatoes, tomato paste, all the spices, and sautee for an additional 7-8 min.
3. Add bulgur and green peas, stir well to combine.
4. Pour the broth and cook covered until most of the liquid is absorbed, about 20-25 min.
5. Simmer on low heat, until liquid has evaporated and bulgur is soft.

Enjoy!!

Bulgur Pilaf

Banana Bread

I don't bake that often, but when I do, this banana bread recipe is my FAVORITE to make and eat:). It's smooth, soft, sweet, and certainly delish!

What You'll Need:

3/4 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 cup packed brown sugar

1/4 cup canola oil

2 large egg whites

1 1/2 cups banana puree (mashed ripe bananas)

1 tsp vanilla extract

1 tsp almond extract (optional)

What to Do:

1. Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan
2. In a large bowl, combine the dry ingredients: flours, salt, baking powder, baking soda, cinnamon. Set a side
3. In a seperate bowl, mix brown sugar with oil until smooth; making sure there are no lumps. Add the mixture to the dry ingredients
4. In a blender, combine banana puree, vanilal extract, egg whites, almond extract until thoroughly blended
5. Fold banana mixture into dry ingredients and brown sugar mixture, until well combined
6. Spread batter into pan and bake for 55-60 min.

Enjoy!

Banana Bread

Basbousa -Sweet Semolina Cake: Ramadan Special

Basboussa is a Middle Eastern delicacy. It is an amazing cake; it's moist, sweet, delicately perfumed and has a grainy texture. I have tried this cake at different Middle Eastern restaurants and I was so eager to make it myself. After two failed attempts, my dear friend Kenza came to the rescue and shared with me her Basbousa recipe, which I am , in turn, sharing with you. It is, of course, super easy and exquisitely delicious. This cake could be served with tea or coffee.


Courtesy of Kenza

What Wou'll Need:

1 1/2 cups Semolina
1 cup granulated sugar
1/2 cup sweetned coconut flakes
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup melted butter (cooled to room temperature)
1 cup milk
1 tsp vanilla extract
1 1/2 cups almonds or pistachios for garnishing

For the Syrup:

1 cup water
1 cup sugar
2 Tbsp orange juice
1 Tbsp vanilla extract


What To Do:

1. Preheat oven to 350 degrees
2. Combine all ingredients in a large bowl (Mixture should be "liquidy")
3. Spary a 13x9 inch pan pan with cooking spray, pour in the mixture
4. Let rise for 45-55 min
5. Sprinkle with almonds and Bake for 50 min or until brown and a toothpick inserted comes out clean
6. Meanwhile make sugar syrup: Combine water, sugar, and lemon juice in a saucepan
7. Bring to a boil, add in vanilla extract, and let it simmer for 20 min
8. Pour hot sugar syrup over cake while is hot and let it absorb. You may put it back in the oven for 3 min

Enjoy!

Basbousa -Sweet Semolina Cake: Ramadan Special

Harira- Ramadan Special

With Ramadan around the corner, I'd like to share my Harira recipe with you all. This traditional soup is a must in every Moroccan house to break the fast during Ramadan. It is usually served with dates, figs, and Chabakkiya (Moroccan sweets).

Ramadan Mubarak!

What You'll Need:
1 lb lamb cut into cubes or beef stew
3 Tbsp Olive Oil
1 large onion, diced
1/2 cup celery, diced
2 16 oz cans diced tomatoes
2 Tbsp tomato paste
4 1/2 cups water
1/2 cup finely chopped parsley and cilantro
1/3 cup lentils
16 oz can garbanzo beans (chickpeas)
1/2 cup vermicelli or angel hair noodles broken into 3 inches pieces
1/3 cup of flour
1 egg beaten with juice of 1/2 lemon

Spices-
1 tsp turmeric poweder
1 tsp black pepper
1 tsp ginger powder
1 tsp paprika
1 tsp cinnamon
1 tsp cumin
Large pinch of safron
salt to taste
1 cube chicken or beef bouillon

What To Do:

1. In large soup pot, heat oil over medium heat, add meat, onions, celery, parsley/cilantro, lentils, all spices and stir for 5 min.
2. Add water, cover and let cook for 45 min. If using a pressure cooker, cook for 15 min.
3. Meanwhile, in a blender, mix the tomatoes, tomato paste, and 1/2 cup of water. Set a side. Dilute the flour in some water- you should get a "liquidy" mixture not a flour paste.
4. After the 45 min, add the tomatoes mixture to the soup, stir and let simmer for 5-7 min.
5. Add the chickpeas and the vermicelli.
6. Slowly stir in the flour mixture. The flour will make the soup a bit thick. If you like your soup lighter, don't pour the entire mixture, maybe just half.
7. With the soup at a steady simmer, stir slowly the egg/lemon mixture to create long egg strands and to thicken the soup 5-7 min.
8. Ladle soup into bowl and serve with dates or figs.

Enjoy!!

Harira- Ramadan Special

Cornish Hen Stuffed with Couscous

If you want to impress your significant other, your in-laws, or simply friends and family, try this super delicious recipe. It looks so fancy that everybody would think you spent hours in the kitchen making it, yet it will only take you a total of 45 min. I promise:)

Recipe for two people-

What You'll Need:
For the Cornish Hens:
2 cornish hens
1 large onion, diced
3 Tbsp Olive Oil
2 cups chicken broth, or water
3 cinnamon sticks
Large pinch of saffron
3 garlic cloved, crushed
1 tsp turmeric powder
1 tsp ginger powder
1 tsp salt
1 tsp pepper

For the Stuffing:
1 box couscous
1 Tbsp butter
1 tsp cinnamon
2 tsp rose water
1/4 cup raisins, pre soaked in water for 10 min
1/4 cup toasted walnut or almonds, or hazelnut.

What To Do:

1. Wash the cornish hens thoroughly.
2. Prepare couscous according to package.
3. With a fork, fluff the couscous, and mix in the raisins, cinnamon, rose water, nuts (leave some for garnishing later) and butter.
4. Divide the couscous mixture in two halves. Use half to stuff the cornish hens and the other half as a side dish.
5. After stuffing the hens with the couscous mixture, sew the openings with a clean thread or toothpicks.

Cooking the Hens:

1. Heat oil in a large saucepan on medium heat, add the diced onions, garlic, and the rest of the spices. Stir for 2-3 min.
2. Place the hens, carefully, in the pan side by side. Cover and let cook for 5 min.
3. Flip the hens on the other side, add the broth, cover and cook for 30-35 min or until hens are done.
4. Make sure to check on the liquid level. We don't want to burn the hens.
5. After the hens are cooked, remove and broil them on low on both sides for more crispiness.
6. Uncover the sauce and let simmer for 2-3min.

Serving the Stuffed Cornish Hens:

The hens are served hot with the remaining couscous mixture as a side dish and garnished with the nuts.

Enjoy!

Cornish Hen Stuffed with Couscous

Seffa Medfouna with Couscous & Chicken

Seffa Medfouna is one of my favorite Moroccan dishes. It is a festive dish and it combines all flavors; it is simply succulent and hearty. We call it "Seffa Medfouna" because the meat (chicken, beef, lamb) is buried or hidden with a dome of steamed vermicelli or couscous, which in turns is flavored with butter and dried raisins. This dish is served as a main dish.

What You'll Need:

For the Chicken Sauce-

1/2 lbs chicken, cut into pieces

1 big onion, finely chopped

1/2 cup fresh parsley, chopped

2 garlic cloves, crushed

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

2 cinnamon sticks

1/2 tsp ginger powder

1/2 tsp pepper (to taste)

1 tsp salt (to taste)

Large pinch of saffron (mandatory)

1 cube chicken bouillon (optional)

4 Tbsp vegetable or olive oil

1 1/2 cups water

1 large egg

For the Seffa-

1 plain couscous box

1/2 cup golden raisin, soaked in water for 10 min

3 Tbsp butter

Powdered sugar and cinnamon, for decorating

What To Do:

1. In a large pot over medium heat, heat oil, add chicken, garlic, onions, parsley, cinnamon sticks, and the rest of the spices. Brown the chicken for about 10 min, then cover the meat with enough water.
2. Cover the pot and let simmer on medium heat, stirring occasionally, for 45 min or until chicken is tender and falls easily off the bones.
3. Remove chicken, reduce heat, remove cinnamon sticks, and let the sauce simmer. Break the egg in the sauce, stirring constantly, the sauce should get thick.
4. Remove Chicken from the bones.
5. Cook couscous according to package instructions.
6. With a fork, fluff with butter. Add the raisins and 2 Tbsp powdered sugar.

Serving Seffa Medfouna-

1. Place 1/3 of couscous mixture in large plate.
2. Arrange the chicken mixture on top in an even layer, then cover with the sauce.
3. Pile the rest of the couscous on top, forming a dome.
4. Decorate in vertical patterns with cinnamon and powdered sugar.
5. Serve immediately.

Enjoy!!

Seffa Medfouna with Couscous & Chicken

Moroccan Couscous with Lamb and Vegetables

Couscous is a famous traditional Moroccan dish, it is held in such high esteem that religious feasts and celebratory meals would be unthinkable without it. There is an endless list of couscous recipes, some of which include, couscous with meat and vegetables (today's recipe), couscous with Tfaya (sweet onion sauce), couscous salad, sweet couscous with dried fruits and nuts, or simply plain buttery couscous recipe.

What You'll Need:

1 plain couscous box
2 lbs shoulder of lamb cut into large pieces
3 Tbsp olive oil
2 large onions, diced
2 cups baby carrots, or 2 large carrots, peeled and sliced lengthwise
1 big zucchini cut lengthwise
1 butternut squash, cut into large pieces
1 turnip, peeled and cut into thick strips
1 potato or sweet potato, cut into wedges
1/2 cup fresh parsley, chopped
3 cups vegetables broth
5 cups water

1 can garbanzo bean, drained (not pictured)
1 12 oz can tomato sauce
1 tsp cinnamon
1 tsp turmeric
Large pinch of saffron
1 tsp paprika
1 Tbsp crushed garlic
1 Tbsp salt
1 1/2 Tbsp black pepper

What To Do:

1. On medium heat, heat oil in a large pot, add meat and brown on both sides for 2-3 min. Stir in onions, garlic, parsley, and the all the spices. Add vegetable broth, cover and bring to a boil, 10 min
2. Add carrots, potatoes, turnip, 2 cups of water and simmer for 20 min.
3. Add zucchini, butternut squash, tomato sauce, taste to adjust spices at this point. Pour 1 cup of water, cover and cook for an additional 20 min.
4. Lastly add garbanzo beans and simmer for 10 min.
5. Meat and vegetables are cooked when they are tender. If not, cook for 5-7 min.
6. Meanwhile, cook couscous according to package instructions.
7. Using a fork, fluff the couscous with 1 Tbsp butter.

Serving:

To serve couscous, place couscous in a large plate, form a whole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Enjoy!!

Moroccan Couscous with Lamb and Vegetables

Turkey & Cheese Quiche

Quiches in general are a great way to get rid of leftovers, such as pasta, thanksgiving turkey, etc... This specific quiche is made with turkey and cheddar cheese, but you can experiment with any deli meat and cheese; either way, the results will still be the same. I usually serve this quiche for brunch or light lunch, accompanied with a tossed salad and mixed fresh fruits.

What You'll Need:

1 9 inch pie shell, thawed and unbaked
1 onion, finely chopped
3/4 cup smoked deli turkey, diced
3/4 cup shredded cheddar cheese
5 eggs
1/2 cup heavy cream
Salt & pepper to taste


What To Do:

1. Preheat oven to 375 degrees
2. In a skillet, sautee onion until golden, stir in diced turkey and cook for 2-3 min
3. Place the turkey and onion mixture into the bottom of the pie, creating one even layer
4. Sprinkle enough shredded cheese to cover the pie ingredients
5. In a large bowl, whisk together the eggs, cream, salt, and pepper until foamy for 3-5 min
6. Carefully and evenly pour this mixture into the pie.
7. Bake for 25-30 min until golden brown or until a knife inserted in center comes out clean.
8. Cut into wedges, serve warm or cold.

Enjoy!!

Turkey & Cheese Quiche

Mini Meatloaves

What You'll Need:

1 pound ground beef
2 eggs
1/2 cup Italian seasoned breadcrumbs
1 yellow onion chopped
1 green pepper finely diced
2 garlic cloves minced or crushed
1 tsp red pepper flakes
1 tsp smoked paprika
Salt and Pepper to taste

What to Do:

1. Preheat oven to 400 degrees
2. in a large mixing bowl, combine meat, eggs, breadcrumbs, garlic, onions, peppers, and all the spices
3. Mix by hand for about five min or until mixture is well combined
4. Pack the mixture into the muffin cups until they are even with the top of the tin
5. Place on a baking sheet to catch the dripping
6. Reduce oven to 375 and bake meatloaves for 30 min or until top is browner and the juice runs clear
7. Add a little zip by topping the loaves with thin layer of ketchup, or barbecue sauce (pictured) prior to baking.

Enjoy!

Mini Meatloaves

Ravioli with Zucchini and Walnuts

This ravioli dish is elegant and superbly flavored, really, the picture bellow doesn't do it any justice. You sure will impress company with this dish. Serve as a side dish accompanied with warm French bread and a tossed salad.

Adapted from Better Homes & Gardens

What You'll Need:

1 9-oz pkg. regrigerated whole wheat or plain ravioli
1/2 cup walnuts, coarsely choppe
2 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4 inch thick
1/2 cup milk
1 cup finely shredded or grated parmesan cheese
Salt and pepper to taste

What To Do:

1. In large saucepan cook refrigerated ravioli according to package directions; drain and set aside.
2. In a large skillet, cook nuts in hot oil over medium heat for 2-3 min until fragrant; remove with slotted spoon. Add zucchini and green onions. Cook and stir for 2-3 min or until crisp tender.
3. Stir in drained pasta, nuts, milk, and 3/4 cup parmesan cheese. Cook and toss for 1 min. Season to taste with salt and pepper.
4. Transfer pasta to serving bowl. Sprinkle with remaining cheese.

Enjoy!

Ravioli with Zucchini and Walnuts