Similar Posts
Chicken Curry Recipe
3 tablespoons avocado or canola oil1 whole chicken, cut into pieces1 large onion, diced2 large tomatoes, diced3 potatoes, large dice2 teaspoons kosher salt2 teaspoons curry powder1 teaspoon ginger powder1 teaspoon garlic powder1 teaspoon turmeric1 teaspoon paprika1 teaspoon chili powder, if desired1 small canned jalapeño peppers2 cups tomato sauce3 cups water In a large pot, warm…
The Pursuit of Cheesecake
Crust2 cups Graham cracker crumbs1 stick butter, melted1/3 cup sugar Preheat oven to 325°F.Grease a 9 inch springform pan.Combine Graham cracker crumbs, melted butter and sugar, until it has the texture of sand.Press mixture into the bottom of the cake pan and about 1 inch up the sides.Bake for 10 minutes, until lightly browned. Cheesecake…
Horseradish Aioli Cucumber Salad 🥗🥒
4 large Persian cucumbers2 green onions, finely chopped1/3 cup mayonnaise2 tbsp white horseradish2 tbsp white wine vinegar1 tsp garlic powder1 tsp kosher salt1/2 tsp sumac, for sprinkling In a medium bowl, mix together the mayonnaise, horseradish, vinegar, garlic powder, and salt to make the aioli.Spread the aioli on a large plate, then sprinkle the green…
The Robust and Zesty Soup You Will Fall In Love With
HARIRA MOROCCAN VEGETABLE SOUP (gluten free) 1/4 cup olive oil 2 large onions, thinly sliced 3-4 celery stalks, sliced 2 large carrots, halved and sliced 1 large sweet potato, cubed 4 cups butternut squash, cubed 1 large potato, cubed 1 tablespoon fresh grated turmeric, or 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon…
Maman’s Moroccan Lemon and Olive Chicken Tagine
1 medium chicken, cut into 8 pieces or8 chicken thighs1 generous pinch of saffron soaked for10 minutes in 1 cup of warm water Ingredients for Chicken MarinadePulp of 1 large preserved lemon, reservelemon skin for tagine1/2 cup cilantro, finely chopped1/2 cup Italian parsley, finely chopped2 large garlic cloves, crushed2 teaspoons sweet paprika1 teaspoon ginger powder1/2…
Rachel’s Corn Salad
3 ears of white corn4 romaine gems, chopped into thin shreds2 medium avocados, cubed2 oranges, peeled and cubed1/3 cup roasted and salted pistachiosDressing:1/4 cup olive oil1 large lemon, juiced1 teaspoon dry oreganoSalt and pepper to taste Grill the corn for 10 minutes or until fork tender. Let cool, then strip the kernels.Prepare the dressing in…
