- Hummous with pita and fresh vegetables
- Moroccan Carrot Soup
- Tomato and Bell Pepper Salad
- Maakouda Batata (Moroccan Potato Cakes)
- Moroccan Style Mussels
- Moroccan Carrot Orange Salad
- Couscous with grilled vegetables
- B'stilla (chicken pie)
- Mediterranean Lamb Chops
- Pastilla with Milk
- Roasted Red Pepper Soup with Avocado Cream
- Nachoes with Guacamole and Salsa
- Shrimp Avocado Boats
- Avocado and Corn Salad
- Taco Salad
- Fajitas
- Tacos (yay Old el Paso)
- Oaxacan Grilled Shrimp
- Santa Fe Chicken
- Enchiladas
- Pastel de Tres Leches - Three Milk Cake
- Apple Enchiladas
All the N.I.C.E. Recipes:
Dayna's favourite Hummous Recipe:
Source: Someone from my University of Guelph days3 cloves garlic (more if you don't have any romantic aspirations for hte evening)
1 can (19 ox/540mL) chickpeas (drained and rinced)
1/4 cup tahini or peanut butter
3T lemon juice
2T vegetable oil
2T water
1t ground cumin
1/2 t salt
Mince garlic in food processor, add all other ingredients and process until smooth. Taste and adjust seasonings if necessary. Makes about 1.5 cups. Serve with Pita and veggies.
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This gently spiced creamy soup is a beautiful warm Orange colour.
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Tomato and Bell Pepper Salad:
Source: A Taste of the Mediterranean: Vegetarian Style by Mary Salloum
A fresh light lettuce-free salad, perfect for summer!
3 large tomatoes, cubed
2 large green bell peppers, cubed
1 English cucumber, unpeeled, thinly sliced
2 garlic cloves, minced
1/4 cup finely chopped parsley
4T olive oil
4T lemon juice
1/2 t salt
3/4 t cumin
1/4 t pepper
Toss all ingredients in a glass salad bowl. Marinate in refrigerator for at least 3 hours.
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These are "a popular street food in Morocco, where they might be eaten plain or used as a sandwich filler. They can also be served as an appetizer or as a side."
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Moroccan Style Mussels (click for the recipe link)
"Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive"
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Moroccan Carrot Orange Salad (click for the recipe link)
"This delicious Moroccan salad blends fresh oranges, grated carrots and orange flower water. Serve it as a starter, side dish, or as a refreshing follow-up to a main course."
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B'stilla (chicken pie)
Source: Cooking from Cape to Cairo: a Taste of Africa by Dorah Sitole and True Love Magazine
Serves 8
1 medium chicken, jointed
2 grated onions
1/2 t saffron
1/2 t ground cinnamon
1/2 t ginger
6T oil
salt and pepper to taste
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
8 eggs, beaten
10 sheets phyllo pastry
1 cup blanched almonds, coarsely chopped and toasted
4t ground cinnamon for sprinkling (optional)
4T icing sugar for sprinkling (optional)
1. put the chicken in a large saucepan. Add onions, ginger, saffron, 1/2 t cinnamon, 3T oil, salt and pepper. Add a little water - the chicken must be braised, not boiled. Cover and cook gently, turning occasionally, until tender.
2. Remove the chicken and leave to cool. Discard the skin and bones. Add the cilantro and parsley to the pan and boil uncovered, until reduced to a thick sauce.
3. Over low heat, gently stir in the eggs and scramble them. Remove from heat.
4. Pre-heat oven to 375 degrees F. Thoroughly oil a metal baking tin about 32 cm (13") in diameter and 5cm (2") deep. Lay a sheet of phyllo pastry in the tin, allowing the loose edges to fall over the sides. Brush with oil. Repeat with four more sheets, brushing with oil, so that the tin is completely covered.
5. Cover with the chicken pieces, then the egg mixture. Cover with a small sheet of phyllo pastry and scatter over the almonds. Sprinkle with 2t cinnamon and 2T icing sugar if preferred.
6. Fold the overhanging edges of the pastry over the almonds. Cover with the remaining pastry, brushing each sheet with oil. Tuck the edges inside the tin and under the pie.
7. Bake for about 45 minutes until crisp and golden. If preferred, sieve 2T icing sugar over the top and mak a lattivce pattern wiht the remaining 2t ground cinnamon.
Serve hot with a salad.
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Marinate 2 racks of Lamb in chopped fresh rosemary (2 Tbsp) (or more), salt (1 tsp), pepper (1/2), fresh garlic (2-3 cloves), & lemon juice from half of a lemon. Toss it all together & grill on the bbq. Best if done med rare or medium.
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Pastilla with Milk
Source: Cooking from Cape to Cairo: a Taste of Africa by Dorah Sitole and True Love Magazine
Serves 6-8
2 cups milk
2T cornflour (I used corn starch)
2T sugar
5-6 sheets phyllo pastry
1 cup chopped mixed nuts
1. Combine the milk, cornflour and sugar. Heat until boiling, reduce the heat and simmer, stirring until thick.
2. Cut the phyllo pastry into large circles. place alternate layers of phyllo pastry sheets and milk sauce on a round baking tray, top with nuts and back for about 20 minutes in the oven at 350 degrees F, until golden.
NOTE: I used a pie pan instead of a flat baking pan, which might have been a mistake... I probably should have tried using a flat pizza pan instead.
Also, I found the milk sauce to be very plain, so I added some ground cinnamon to it to spice it up a bit - glad I did, the cinnamon ended up being about the only part of this dish that had any taste.
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| Roasted Red Pepper Soup with Avocado Cream |
from the All Around the World Cookbook
by Sheila Lukin.
This soup is a lovely and vibrant red colour. It has a surprising flavour, because on first glance it appears to be a tomato based soup, when in fact it is made almost entirely of sweet red bell peppers and onions - tasty enough, but I think I might play around with the seasonings if I were to make it again.
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| Nachoes |
Recipe will be posted shortly
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| Shrimp Avocado Boats |
A delicious spin on Avocado and Shrimp - the Melon adds a light and surprising touch!!
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| Avocado and Corn Salad |
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| Taco Salad |
Taco salad
this layered salad made a beautiful addition to the fiesta table
Recipe will be posted shortly
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| Fajitas |
Recipe will be posted shortly
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| Tacos |
Tacos
a fiesta stand-by and family favourite...TGFOld elPaso!!!
(follow the recipe on the box)
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| Oaxacan Grilled Shrimp |
Oaxacan Grilled Shrimp (click for the recipe link)
These were a tasty appetizer - perfect for a summer barbecue, and beautifully presented!!
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| Santa Fe Chicken |
Chicken Breasts
Mild Salsa (store bought if you have no fresh)
Three Onion Seasoning from Epicure
Fresh Minced Garlic
Mix together and bake until chicken is thoroughly cooked.
Sprinkle with shredded cheese and fresh chopped green onion and serve.
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| Enchiladas |
Recipe will be posted shortly
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| Pastel de Tres Leches - Three Milk Cake |
Recipe by Kris Rudolph
This cake was a wonderful treat - very heavy, very rich and very different from any other cake I had ever tasted before. It was PERFECTLY complimented by the fresh raspberry and whipped cream topping.
Yield: 1 cake - 12-15 slices
Ingredients:
2 Cups flour
1 Tablespoons baking powder
1 Teaspoon salt
7 eggs
1 Cup sugar
3/4 Cups milk
2 Tablespoons vanilla
13 ounces sweetened condensed milk
14 ounces evaporated milk
1 Cup cream
1/4 Cup rum (optional)
2 Cups whipped cream
1. Preheat the oven to 350 degrees.
2. Grease two 9-inch cake pans.
3. Place the flour, baking powder and salt in a bowl and blend.
4. Separate the 7 eggs. Whip the egg whites until soft peaks form, then slowly adding in the flour mixture.
5. Add the sugar, milk, vanilla and egg yolks to the egg whites. Beat one minute.
6. Pour the batter into the cake pans and bake for 25-30 minutes or until done.
7. While the cake is in the oven, whip the 3 milks (evaporated milk, sweetened condensed milk & cream) and rum in a blender,
8. Once you remove the cake from the oven, place the two layers onto separate large trays with a rim. Start pouring the three milks onto the hot cake, using a toothpick to prick the cake and help the milk soak in. (This step must be done while the cake is hot.) All the milk should be absorbed. Don't stop until it is.
9. Spread fresh whipped cream on one layer. Carefully stack the second layer on top, then decorate the cake with more fresh whipped cream. (I omit the sugar from the whipped cream because the cake is so sweet. You may wish to add it.)
This cake was a wonderful treat - very heavy, very rich and very different from any other cake I had ever tasted before. It was PERFECTLY complimented by the fresh raspberry and whipped cream topping.
Yield: 1 cake - 12-15 slices
Ingredients:
2 Cups flour
1 Tablespoons baking powder
1 Teaspoon salt
7 eggs
1 Cup sugar
3/4 Cups milk
2 Tablespoons vanilla
13 ounces sweetened condensed milk
14 ounces evaporated milk
1 Cup cream
1/4 Cup rum (optional)
2 Cups whipped cream
1. Preheat the oven to 350 degrees.
2. Grease two 9-inch cake pans.
3. Place the flour, baking powder and salt in a bowl and blend.
4. Separate the 7 eggs. Whip the egg whites until soft peaks form, then slowly adding in the flour mixture.
5. Add the sugar, milk, vanilla and egg yolks to the egg whites. Beat one minute.
6. Pour the batter into the cake pans and bake for 25-30 minutes or until done.
7. While the cake is in the oven, whip the 3 milks (evaporated milk, sweetened condensed milk & cream) and rum in a blender,
8. Once you remove the cake from the oven, place the two layers onto separate large trays with a rim. Start pouring the three milks onto the hot cake, using a toothpick to prick the cake and help the milk soak in. (This step must be done while the cake is hot.) All the milk should be absorbed. Don't stop until it is.
9. Spread fresh whipped cream on one layer. Carefully stack the second layer on top, then decorate the cake with more fresh whipped cream. (I omit the sugar from the whipped cream because the cake is so sweet. You may wish to add it.)
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| Apple Enchiladas |
Apple Enchiladas (click for link to recipe)
These were a tasty treat - and easy to make! Looking at the recipe - I bet it could be adapted by substituting the apple with your favourite pie filling. Perfect picnic food!
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