Have you ever tried using preserved lemons in your cooking? They add such a wonderful extra ‘something’ to a dish but sometimes they can be quite pricey to purchase. I’ve made them myself with success (my recipe here) but they take several weeks to cure properly. Not always practical. Well, I now have a way for you to have them ready in about three hours of sitting time. Make them in the morning. Have them ready to spice up that…
My guy likes pretty much everything I make. He never complains about my frequent dalliance into the vegetarian, vegan world although I know he loves meaty dishes. But when I get an unsolicited comment like ‘this one’s a keeper Kathy’, I sit up and take notice. The flavours in this Mediterranean inspired dish are wonderful, the crispy fried onion the perfect complement and I think we have found a new favourite comfort food. If you are lucky enough to have…
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavour” ~Marge Kennedy …and who doesn’t love soup? ….and we are in need of some simple healthy holiday overindulgence relief. This next delicious soul and heart-warming soup is straight out of Soup for Syria. Over 50 renowned chefs have contributed to this wonderful book. Costs for production and distribution have been absorbed so the total…
For your next rainy chilly evening when you are craving something packed full of flavour, something that hugs you like a warm blanket, try this easy stir-up. LAMB with ORZO, OLIVES and FETA 1 lb ground lamb (substitute ground chicken or turkey if lamb isn’t available) 1 small onion, chopped (about 1/2 cup) 3 cloves garlic, chopped cooking oil 1 tsp dried dill 1/2 tsp ground cloves pinch dried chilis sea salt and pepper to taste 2 cups canned diced…
Cooking poultry parts instead of the whole bird just makes so much sense to me. It takes much less time to prepare and cook which means a lot less stress for this Galley Kat. …plus on the boat it would be logistically impossible. According to the Bitten Word a big trend in Thanksgiving turkey this year is towards exotic global flavours so thought I would give our little feast a North African spin. MOROCCAN TURKEY BREAST 2 tsp ground cumin…
What to serve with a Moroccan inspired Thanksgiving meal? am thinking couscous… and cranberries… It’s Thanksgiving after all and I am a bit of a traditionalist… CRANBERRY COUSCOUS 1 cup orange juice 1 cup dried cranberries 1 tbsp olive oil 8 garlic cloves, sliced 2/3 cups chopped onion 2/3 chopped red pepper 2 tsp curry 1 cup water 1 tsp sea salt 1 – 10 oz can chicken broth (preferably low sodium) 2 cups couscous 1/4 cup fresh basil leaves,…
These were the star of tonight’s dinner. The combination of sweet and spicy (but not too spicy), just the perfect amount of zing. MAPLE HARISSA ROASTED CARROTS 2 cloves garlic, grated 1/4 cup olive oil 1/4 cup maple syrup 2 tsp cumin seeds 1 tbsp harissa (I used a bit more – love the zing) sea salt and freshly ground pepper 2 lb carrots (I used rainbow carrots for the colour variety) 1/2 lemon, thinly sliced, seeds removed Whisk…
When I made the Chicken Tagine (link to recipe here) spooned over a mound of fluffy couscous the other night I remembered how much I enjoy tabbouleh salad. It’s fresh tasting, healthy and a great warm weather addition to any grilled meal. Couscous is so easy to prepare (equal amounts of couscous and boiling water , cover for 5 minutes, fluff with a fork and BANG! done) TABBOULEH 2 cups couscous 2 cups boiling water 2 medium tomatoes, chopped 4…
Here’s another really tasty and easy pressure cooker dinner. …a mild combination of spices… …juicy bits of browned chicken… …stewed in the pressure cooker for a mere 8 minutes… …an addition of chick peas and almonds and it’s all done… MOROCCAN CHICKEN TAGINE 5 boneless chicken thighs cut into 1″ pieces 1 tbsp Moroccan spice (1/2 tsp. cayenne 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander) 2-3 tbsp flour…
I have posted my Couscous Royale before but this time I decide to simplify it even more… I found this can of grilled vegetables which can be kept onboard for those meals when a quick and very tasty meal is the order of the day… …sauté some spicy Merguez sausage… add the grilled veggie mixture… …season with Harissa… …add a canned of drained chick peas (this time I remembered to bring them onboard)… …steam 1…