I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.
Karl’s Adkin’s Vegetable Tajine (Tagine)
Filed under Clay Pots, Side Dishes, Vegan, Vegetables, Vegetarian
I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine. I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.
Karl’s Zucchini Ras el Hanout
Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
I have made the Moroccan spice blend Ras el Hanout before. For this Father’s Day, I wanted a Moroccan blend that was just a little bit simpler than 29 ingredients. Looking at my old recipe, I cut out the more obscure spices and adjusted the quantities. To be called a Ras el Hanout the blend should have at least these eleven spices: allspice, black pepper, cardamom, cayenne pepper, cloves, coriander seeds, ginger, mace, nutmeg, turmeric, and white pepper. The quantities of each spice vary widely between blends I have found.
Karl’s Moroccan Spice Mix II (another “Ras el Hanout”)
Filed under Sauces and Spices, Vegan, Vegetarian
After living in Chengdu, Sichuan, China, my family has always really loved garlic—a lot! I had an idea that popped into my head about a side dish to go with my Moroccan lamb—large chunks of roasted garlic floating in a sea of fluffy couscous. My thought was that as you took a bite of couscous you would get a burst of roasted garlic goodness.
Karl’s Roasted Garlic Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
I am making Surf-and-Turf for Miriam’s birthday dinner this weekend. I am making a Tunisian salad and I thought lemon couscous would be a good compliment. I have made lemon couscous before, but I thought I could improve it.
Karl’s Lemon Saffron Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
It’s my birthday and I get to make what I like. This means barbecued lamb. This year I decided I would go Moroccan.
Karl’s Moroccan Ras el Hanut Barbequed/Broiled Lamb
Filed under Barbeque, Broiling, Lamb, Main Dishes, Sauces and Spices
I wanted a vegetable dish to go with my Moroccan lamb. None of the recipes I found on-line were quite what I had in mind. I started taking ingredients from several of them and built my own.
Karl’s Vegetable Tajine
(Tagine)
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.
Karl’s Lemon Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
It is my birthday and I thought I would get creative and please myself. I was looking on-line for Moroccan dishes to add to my feast. I was scanning more for idea, rather than recipes. This combination for the salad just sort of clicked into place as I was reading.
Karl’s Moroccan Orange and Spinach Salad
with Ras el Hanout Shrimp
Filed under California Fusion, Green Vegetables, Salads, Seafood, Shrimp, Side Dishes
Jan and Chris both asked me to do another barbecued tri-tip. The last time I did a tri-tip I used a Californian-Mexican seasoning. This time I thought I would jump to another continent and do North African.
Karl’s Barbecued Moroccan Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
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Miriam
Jabberwocky Stew 