Friday, March 24, 2017

Moroccan Meatballs

Ingredients for Charmoula Marinade

½ Tbsp. dried chili flakes

½ Tbsp. sweet paprika

½ tsp. grated ginger

½ onion, diced

½ Tbsp. ground cumin

1 garlic clove minced

1 Tbsp. chopped Parsley

¼ cup olive oil

Juice of ½ lemon
1 – 28 ounce can crushed tomatoes    

Combine all ingredients and let stand in fridge for at least 30 minutes

Ingredients for Meatballs                                                                               

1 - pound ground lamb/Beef

¼ c. milk

5- slices white bread tore up into small pieces

½ tsp. cumin * see notes

½ tsp. paprika*see notes

½ tsp. chili powder*see notes

½ Tbsp. chopped parsley

1 egg

1 Tbsp. olive oil

Salt and pepper to taste
8 oz. shredded mozzarella
Pearl couscous

1. Preheat the oven to 375 degrees.  Meanwhile, prepare meatballs – soak bread pieces in milk until soft, add remaining ingredients and combine. Form into golf ball-sized meatballs and place on a lined baking sheet. Bake for 10 minutes to seal.

2. While the meatballs are baking, prepare the sauce.  Heat a med. size sauce pan over medium heat and fry the Charmoula Marinade for about 5 minutes, until onions have softened. Add the tomatoes and simmer on low heat for 15-20 minutes. Add the meatballs, coat in sauce, and put in a baking dish at 375 degrees about 30 min.

3. Before the meatballs are done add shredded mozzarella for about 10 minutes longer. When melted serve over cooked Israeli /Pearl couscous. Garnish with parsley.

*Notes – I doubled the recipe so I could make the meatballs larger . You can substitute the chili powder, cumin, and  paprika for a Authentic Morocaan spice blend called Harissa!

Tuesday, March 14, 2017

Roasted Mediterranean Vegetables

This is a amazing dish, while it is roasting it just fills your kitchen with wonderful aromas. This dish presents very well with all the beautiful colors and it goes well with any meat .

Ingredients for  Roasted  Mediterranean Vegetables Recipe
1 Sweet Potato
1 Onion
1 Green Pepper
1 Red Pepper
4 Carrots
1 cup Cherry Tomatoes
1-2 Medium Tomatoes

For the Marinade
1 tsp Paprika
1/2 tsp Black Sesame Seeds
½ tsp  Basil
½ tsp. Thyme
1 tsp  Parsley
1 tsp. Lemon Juice
¼ cup Olive Oil

Peel and chop the vegetables up into similar sized pieces
Place onto a large baking tray.
Mix all of the marinade ingredients together.
Pour the marinade all over the vegetables.
Cover with  foil.

Place into a hot oven at 350 for 20 minutes. Take the tray out of the oven and remove foil, place back into the oven for another 10 minutes or until the roasted vegetables are cooked.

Sprinkle roasted vegetables with salt and pepper and serve

Sunday, November 6, 2016

Cranberry Stuffed Acorn Squash

Serving size - 2
Ingredients :
1  med. sized acorn squash, halved and seeded
3/4 c. dry cranberries
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. pecans, chopped
3 tsp.stick  butter diced
Olive oil
Pre-heat  the oven to 350 degrees. Cut the  Acorn squash  in half and scoop out the seeds and cut a little off ( don`t go all the way through) the pointed ends so the squash will sit  flat when stuffed. Drizzle olive oil on a baking sheet and place the 2 squash halves open  side down. Place in the hot  oven for  30 min.
In a small bowl add the  brown sugar, cinnamon, nutmeg, pecans, and  cranberries and mix together.   When the squash are done roasting, leave the oven  turned on and remove the squash and place them  in a 8 x 8 baking  dish open side up, then fill them with the  cranberry and pecan mixture and top  with the butter dices. Place back in the hot oven for about 10 minutes, remove and serve.

Sunday, September 11, 2016

Butternut Squash Chili

Recipe makes 2 quarts and freezes well!

1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 28-ounce can crushed tomatoes
1 16-ounce can cannellini beans, drained
1 tablespoon garlic, minced
3 tablespoons  chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 cups  butternut squash, peeled and diced

Heat the oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender.
Pour the water into the pot. Mix in tomatoes, white beans, squash, and garlic. Season with chili powder, paprika, oregano,  cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Monday, September 5, 2016

Traditional Falafel Balls

Falafel`s are  a healthy Middle Eastern favorite made from chickpeas

1 can chickpeas rinsed and drained
1 cups all-purpose flour
3  tablespoons of finely chopped parsley leaves
1 finely chopped onions
1 tablespoons of minced ginger
1 tablespoons of minced garlic
1 teaspoon of cumin powder
½ tablespoon of red chili powder
2 tablespoons of tahini paste
1 tablespoon of black pepper powder
1 tablespoon of lemon juice
Light Olive oil
Salt to taste


- Open the can of Chickpeas rinse and drain them  and mash them well. Set the mashed chickpeas aside in a bowl.
 -In another bowl, add the finely chopped parsley leaves, finely chopped onions, minced garlic, minced ginger, tahini paste, and lemon juice. Mix ingredients well.
- Next, add the mashed chickpeas and the flour to the mixture and combine them well.
- Add the cumin powder, red chili powder, and salt to the mix. Make sure the spices are incorporated thoroughly.
 -Now that your mixture is ready, you can start making falafel balls. Make balls approximately 2-inches in diameter.
 -Heat the  light olive oil in a pan or use  deep fryer so you can fry them. Once they turn golden brown, remove the balls from the pan and pale  on a paper towel.

-Serve hot, I put  3 Falafel balls in a pita bread, a couple of  pickle slices, diced  tomatoes and a dollop of plain  Greek yogurt.

Thursday, September 1, 2016

Simple Grilled Zucchini with Balsamic Glaze

So easy and so delicious.

2 med. Zucchini`s sliced into 3/4 inch slices
Olive Oil
Balsamic Glaze
1 teaspoon  Black  Sesame Seeds
Preheat Gas Grill, slice the Zucchini`s and brush with olive oil, place on the grill till  you get nice grill marks and flip with tongues and grill the other side the same way. Place on a platter, sprinkle with sesame seeds and drizzle with the balsamic glaze and serve.

This the Brand I use.

*notes  You  can find the Balsamic  glaze at your local grocery. The flavor is very sweet and  it is very thick. I don`t recommend Balsamic  vinegar, it is thin and has  strong flavor.

Thursday, October 15, 2015

Herbed Sugar Snap Peas

1/2 pound  fresh sugar snap peas  trimmed
1/2 cup water
1/4 teaspoon kosher salt
1 tablespoon butter
1 tablespoon dried basil
1/2 teaspoon garlic powder
Place  trimmed sugar snap peas in medium steam pan, add the water and bring to a boil. Then reduce the  heat to med.- low and cover. Steam  4 to 6 minutes or until sugar snap peas are tender-crisp. Drain. Melt butter in  a small  skillet and add basil and onion powder and salt, mix well. Add sugar snap peas; toss to coat well. Serve immediately.