Chermoula Carrots

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One of the best things about writing this blog is the introduction to foods and dishes that I didn’t know about beforehand. Today, I learned about chermoula! (Or charmoula – like so many words translated from the original Arabic, this one has more than one spelling.) When we decided to make our Tangy Moroccan Meatballs yesterday, I wanted to stick with the flavors of Morocco for the entire dinner. This lead us to this recipe, from a lovely site that I think I’ll visit again – Taste of Maroc.

Chermoula itself is a condiment in the pesto family in terms of texture or consistency. It is traditional to North African countries like Morocco, Tunisia, Algeria, and Libya, although the Moroccans claim original ownership. It’s one of those things where there is no one single recipe – there are regional variations, as well as changes from neighbor to neighbor. The basics include fresh herbs (parsley and cilantro), olive oil, and lemon juice. The other ingredients can range from basic spices like cumin, paprika, and coriander to harissa paste to onions or even pureed grapes (Tunisian tradition)! The paprika and cumin additions we used tonight seem to be fairly common in Morocco, at least as my internet perusing has informed me.

These carrots are basically just a vessel for the chermoula. It makes them (and anything else you might feel so inclined to cover with chermoula) into a bright and herbaceous dish. These are a perfect side dish to any meat, especially something that’s heavier or spicy. Furthermore, the flavor and lovely presentation belies the fact that it really takes you no time to prepare the dish. As I was eating (and enjoying!) this last night, I also thought that it probably would be equally as delicious and maybe a little fresher tasting if we’d cooked the carrots and just topped them with the chermoula without cooking the condiment at all. Note to self for next time.

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Chermoula Carrots

(Adapted from Taste of Maroc)
Ingredients: 
  • 6 large carrots
  • Water
  • ~1 cup chermoula
    • 6 cloves garlic, sliced
    • 1 1/2 cups fresh cilantro, roughly chopped
    • 1 cup fresh parsley, roughly chopped
    • 1/2 tsp salt
    • 1 tsp cumin
    • 1 tsp paprika
    • 3 tbsp olive oil
    • 1/4 cup lemon juice
    • 5 turns fresh ground black pepper
Instructions: 
  1. Slice the carrots on the bias, cutting pieces roughly the size of a baby carrot.
  2. Steam the carrots in a pan. Depending on the size of your pan, add just enough water create a thin layer of water coating the bottom and place over medium heat. Add the carrots and cover with a lid to steam.
  3. Cook the carrots for ~ 8-10 minutes, until they are al dente.
  4. Meanwhile (or make ahead!), make the chermoula by combining all of the remaining ingredients in a food processor (or, if you’re cooler than we are and have a mortar & pestle, crush them that way!). Pulse briefly until you have a well-combined, but not obliterated sauce.
  5. Pour the chermoula into the pan with the carrots. Cook, with the lid on, over low heat for an additional 5 minutes.
Serves 2-4
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Zucchini Fritters

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Zucchini season may be over, but we can usually find decent looking ones in the fall around here. Sorry for not eating exactly seasonally, but you know what is perfectly fall-appropriate? A big bowl of soup! And what perfectly accompanies a nice big bowl of soup? Zucchini fritters. So in a roundabout way, zucchini fritters = fall food? Ok, maybe not, but we enjoyed them tonight anyway.

It’s easy to think of zucchini as a boring vegetable, zoodles excluded. (All the cool kids eat zoodles now ok? Including us – see “Chicken Lo Mein” Zoodles, Zoodles with Roasted ChickpeasCaliente Chicken & ZoodlesFrench Onion Chicken Zoodles, & Mediterranean Cucumber-Zoodle Salad) They get mushy when you bake or sautee them too long, and no one likes mushy vegetables. Fritters are a lot easier to make than you think. Start to finish, less than 30 minutes, and you end up with a delicious side dish to any main course – we chose soup, but these would go great with roasted chicken or turkey. Try changing up the spices and herbs and see what you like best. This combo – onion, garlic, paprika, chili powder – isn’t spicy or overwhelming, but makes for a great dish with nice flavor.

Note: They way we made these, they’re browned and slightly crispy on the outside, but remain soft on the inside and a bit fragile. That’s because we wanted these to stay vegetable-heavy and to save a few calories. If you’d like a less fragile fritter, use more flour and/or bread crumbs and an additional egg to bind the mixture together more tightly.

Zucchini Fritters

Ingredients: 
  • 2 medium zucchini
  • 1 egg
  • 2 tbsp flour
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 cup shredded sharp cheddar
  • Salt & pepper
  • 3 tbsp neutral oil
Instructions: 
  1. Grate the zucchinis into a large bowl.
  2. Sprinkle with salt and allow to sit for 10+ minutes.
  3. Squeeze water out from the zucchini (you’ll be amazed at how much water you can get rid of!)
  4. Whisk up the egg and stir that in with the zucchini, along with all of the rest of the ingredients (using just a pinch of additional salt and a few grinds of black pepper), except for the oil.
  5. Heat the oil in a large frying pan over medium-high heat.
  6. Once oil is hot, form balls of the zucchini mixture in your hands, slightly smaller than the palm of your hand. Smush them into patties and drop into the hot oil.
  7. Fry on each side for 2-3 minutes until browned on both sides.
  8. Remove from pan to a paper-towel lined dish before serving to soak up a bit of the excess oil.
Makes 6 fritters

 

Southwest Steak Chopped Salad

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We eat massive salads for dinner many nights. We never share them, because usually they’re not all that organized – it’s usually a look in the fridge, pull out some vegetables, and top them with a protein kind of adventure. Since it’s Monday and the beginning of the week, we were a little more coordinated. Also, we accidentally created a gorgeous plate of colors! Nutritionists have been telling us to “eat our colors,” and we have you covered here! This salad, while not exactly low calorie, is healthy and filling. The way this is written makes two large salads, meant to be eaten as a stand-alone meal. Don’t worry – you’ll be so full, you even notice that you only ate salad for dinner.

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Southwest Steak Chopped Salad

Ingredients: 
  • Salad
    • Mixed greens, ~1 1/2 cups per plate
    • 1/2 cup carrots per plate
    • 1 ear of corn, divided between plates
    • 1 can of black beans, divided between plates
  • Steak
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp chili powder
    • 1/2 tsp chipotle powder (substitute smoked paprika for less heat)
    • 1/2 tsp oregano
    • 1/2 tsp salt
    • 1/4 tsp cumin
    • 3/4 lb steak
  • Dressing
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 3 tbsp lime juice
    • 1 tsp red wine vinegar
    • 1/2 tsp oregano
    • 1/4 tsp paprika
    • 1/8 tsp cinnamon
    • Pinch of salt & a few turns of fresh black pepper
  • Optional additional toppings
    • Cheese
    • Tortilla strips
    • Jalapeno slices
Instructions:
  1. Cook corn in boiling water for 5 minutes. Remove to cool when complete.
  2. (Heat black beans if you prefer. We just rinsed and ate them cold.)
  3. Stir all steak seasoning together. Liberally coat both sides of the steak.
  4. Prepare steak as you normally would – we like to broil it briefly on both sides, for a medium-rare finish – but we know many people prefer their steak on the grill.
  5. Whisk together all of the salad dressing ingredients.
  6. Assemble salad with a base of chopped greens and topped with chopped carrots, chopped bell peppers, black beans, and corn, sliced off the ear.
  7. Add your dressing over the vegetables and top with your steak, sliced. Finish with any additional toppings you desire!
Makes two large, dinner portion salads

Zucchini & Feta Pie

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This is such a perfect summer dinner! Zucchini is usually so large and beautiful in the summer. And if you or a family member has a garden, you know that it is abundant this time of year. People are giving it away, begging everyone they know to take some! Try this dish, which features the zucchini itself, instead of relegating it to the side like usual! We’re always trying to find a new way to eat zucchini – we probably zoodle it more often than necessary! {“Chicken Lo Mein” ZoodlesZoodles with Roasted ChickpeasCaliente Chicken & ZoodlesFrench Onion Chicken ZoodlesMediterranean Cucumber-Zoodle Salad}

Oh and side note. Please feel free to make your own pie dough. I’m sure it would be better than my freezer-case dough, but I was just not feeling making my own today! And see our Spinach & Feta Gözleme recipe for my rant about feta cheese. Go try some delicious, not pre-crumbled feta today!

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Zucchini & Feta Pie

Ingredients: 
  • 2 tbsp butter
  • 1 large onion, sliced
  • Fresh ground black pepper
  • 2 zucchini, sliced
  • Pre-made pie dough
  • 6oz feta cheese
  • Fresh basil, chopped
Instructions: 
  1. Place all of the sliced zucchini in a colander over the sink and toss with salt. Allow to sit and dehydrate while preparing the onions.
  2. Melt the butter in a pan over medium heat.
  3. Add the sliced onions and toss to coat the onions with the butter.
  4. Saute onions until caramelized, stirring occasionally and covering with pan’s lid in between stirrings. [Truly caramelized onions take AT LEAST 30 minutes, if not more like an hour! I get most of my cooking tips from The Kitchn, you should too!]
  5. Follow the directions on your pre-made dough. Spray a pie pan and place the dough in there to line it. (If the packaging indicates your dough should be baked for more than 30 minutes at 375 degrees, go ahead and pre-bake it a little bit.)
  6. When onions are done, place them in the pie pan, forming the bottom layer of the pie.
  7. Add the sliced zucchini to the pan that held the onions and cover for just 2 minutes, so they soften up a little bit.
  8. Place a layer of zucchini on top of the onions.
  9. Follow this with a layer of scattered feta chunks, followed by another layer of zucchini, more feta, and lastly, a layer of zucchini. Sprinkle some chopped basil through the layers.
    • To recap: layer 1 – onions; layer 2 – zucchini; layer 3 – feta; layer 4 – zucchini; layer 5 – feta; layer 6 – zucchini.
  10. Bake for 30 minutes at 375 degrees.
  11. Top with a little bit more fresh basil.
Serves 3 as a main dish; 6 as a side.

Creamy Confetti Corn

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This post is alternatively titled: How to Make Your Vegetables Less Healthy. Just wanted to acknowledge that up front. Nothing makes vegetables yummier than bacon and cheese! Maybe you have picky little kids who you’re trying to convince to eat something other than mac & cheese and frozen chicken nuggets (describing my brother Jeffrey from age 5 to age 21…)? Or maybe you’re just trying to find a veggie side dish that’s a little bit more decadent? That’s what I was doing when making this dish. All I was craving for dinner was chips and dip – since apparently that is not a true meal (says who am I right??), an indulgent side dish was in order.

I’ve had this recipe pinned for a long time – I feel like I type that sentence a lot around here. This one has been pinned 114,000 times! It’s so impressive to me when blogs take off like that – so cool! We have quite a ways to go before we would reach that level – but hey man, one of our recipes, Bay Scallop Risotto, has been pinned 33 times! Given that I’m still shocked to see that people who are not related to me have ever read this, that’s pretty spectacular! I guess that’s the internet for you…

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Creamy Confetti Corn

(Adapted from Mel’s Kitchen Cafe)
Ingredients: 
  • 6 strips of bacon
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 4 ears of corn, kernels removed
  • 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 3 tbsp milk
  • 1 (8oz) package cream cheese, cubed
  • 2 tbsp hot sauce (we love Frank’s Hot Sauce!)
  • Salt & pepper to taste
  • Green onions, sliced to top
Instructions: 
  1. In a large skillet, cook your bacon until it’s very crispy. Remove to the side on a paper towel.
  2. Pour off the bacon grease, except for just a thin coating of the pan.
  3. Over medium heat, cook the onions and garlic for 3-4 minutes, until softened and fragrant.
  4. Turn heat down slightly (medium-low), and add the rest of the vegetables and milk. Stir together and then cover pan. Cook for 6-8 minutes in this way, stirring occasionally.
  5. Remove lid and stir in the cream cheese and hot sauce. Cook for another ~5 minutes until the cream cheese is well-incorporated and coats the vegetables as a creamy sauce.
  6. Season with salt & pepper to taste.
  7. Crumble bacon into bits and top the dish with this and sliced green onions.
Serves 6-8 as side dish

Citrus Chili Cucumbers

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I love cucumbers, but I basically eat them the same two ways over and over. (See: Fresh Avocado & Cucumber Salad & Mama Z’s Cucumbers) I’ve had this cucumber recipe pinned for literally years, but have never made it. It’s been pinned more than 119,000 times! Apparently everyone likes a nice cucumber… I’m glad I finally tried them. These cucumbers are different from my go-tos, which makes it a nice change. I usually don’t think light and fresh cucumbers need something like oil topping them, but it works well here.

Citrus Chili Cucumbers

(Adapted from Our Life in a Click blog, via Pinterest)
Ingredients: 
  • 1 large cucumber, sliced
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 10 turns fresh ground black pepper
Instructions: 
  1. Whisk together all of the ingredients minus the cucumbers themselves.
  2. Pour liquid over top of the cucumbers.
  3. Eat! Marvel at how easy it was to make this delicious snack.

Mama Z’s Cucumbers

Update 7/1/17: Soooo… turns out my memory was faulty. After talking with Jon and our other friend/my old roommate Terry, we think I mentally combined Mama Z’s recipe and Terry’s. Too lazy to change the title and the whole post, so we’ll just pretend – but give a quick shout to Terry and my muddled brain as well! 

There are some recipes that are so simple, I feel like you can barely call them “recipes.” These cucumbers fit that bill. I have to share them though, because they’re so easy to make and delicious – I’d hate to hold out on the precisely 17 people who follow this blog and are probably desperately wondering how I like to eat my cucumbers 😂😂

My friend Jon taught me how to make these cucumbers years ago, and I’ve been addicted ever since. He learned this quick snack from his mother. I’m pretty sure I still make them they way I was taught… but it was awhile ago. Hopefully so, otherwise I guess I’ll have to change the title of this post🤞🏼🤞🏼 These cucumbers will just take you a minute or two to make and are perfect for lunches or a light snack. Even better, just adjust the proportions for as many cucumbers as you want!

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Mama Z’s Cucumbers

(Recipe from my friend Jon’s mom!)
Ingredients: 
  • Cucumbers
  • Equal parts:
    • Low sodium soy sauce
    • Rice wine vinegar
  • Sprinkle of crushed red pepper flakes
Instructions: 
  1. Slice your cucumbers.
  2. Mix together equal parts of soy sauce & rice wine vinegar. [ie: 1 tbsp soy sauce + 1 tbsp rice wine vinegar; 1/4 cup soy sauce + 1/4 cup rice wine vinegar; etc]
  3. Combine the cucumbers with the liquid and place in a dish you can cover and refrigerate.
  4. Top with a few sprinkles of crushed red pepper flakes (as little or as much as you like in terms of spiciness).
  5. Marinate in the refrigerator for at least 20 minutes before snacking.