I admit that this doesn’t make for the prettiest picture, but it was a delicious way to eat eggplant, onion, carrot and summer squash! I added some tofu for a filling vegetarian/vegan dinner. I always make my own sauce. I think the pre-made ones are usually too sweet, and this lets me adjust it how I like it. This time I went a little overboard on the rice wine vinegar, oops, but it was fine mixed with everything else and toned down by some brown sugar.
Tag Archives: Carrots
The problem might be remembering what exactly I did with each one.
Canteloupe: Sliced and eaten
Okra: Used in Levantine Okra Stew. A friend suggested the recipe, and here is what mine looked like:
Sweet potato greens: Part went into a smoothie and part… I distinctly remember cutting up, but neither me nor my Designated Dishwasher can remember what they went into. It worked, though!
Sweet peppers: Eaten with hummus and tuna or blended up with water to reconstitute dry soup. It made it really good, and added a lot of flavor that the soup kind of lacked on its own. Would also be great with condensed tomato soup!
Butternut Squash: Put into a Lamb Tagine (thick stew), delicious.
Spearmint: Preserved three ways! Unfortunately, the ‘mint extract’ way was quite a spectacular failure. It tastes like minty grass, and looks like lake water. I have no idea what went wrong. I’ve already used the dried mint in tea a few times, and that is a huge success.
Eggplant: Sliced, tossed in oil & balsamic, and roasted. I had directions from my friend, who didn’t mention peeling them first. You should really peel them, the skin was inedible after being roasted.
Yukon potatoes: Latkes!
Onions: Latkes! Also chopped and put into the cavity of a whole chicken, which was cooked in the crockpot.
Jalapeños: Used in the whole crockpot chicken. Another went into the tagine, I believe.
Classes started again this week (awww, so sad!) and I am going to blame that on why I didn’t post this yet. I will also use it as an excuse for not posting pictures I took last week… but I’ll post those at some point.
I was a little bit…. unsure what to think when I saw the sweet potato leaves and the basil once again, but luckily I had invited over a couple of friends to bake on our last day before classes, and one of them suggested that I make basil bread! If the sweet potato greens are still good I’ll probably sauté those tonight. And if they’ve gone bad…. then that’s just another greens fail on my part.
On the other hand, I was happy to get some purple onions, that is a nice, but subtle, change, as well as the carrots and butternut squash. In fact, having a lower green ratio somehow made the whole box seem more approachable.
In the next two weeks we will be eating:
Basil, Butternut squash, Sweet potato greens
Okra, Cucumber, Carrots
Eggplant, hot peppers (it didn’t say what kind! They look too skinny to be jalapeños, anyone know?)
Red onion, Zucchini, Beets
If anyone recognizes those peppers, let me know! We’ll see how well I do using up this box.
This is what we are seeing:
Melon (cantaloupe-like), arugula, yellow squash
Okra, butternut squash, onions
Sweet potato greens, basil, carrots
Eggplant, pepper mix
I am very excited about the carrots, I realized with the last bunch that they are ridiculously good with just some olive oil. I hope we’ll see some actual sweet potatoes soon, too.
I’m pretty sure that when Americans think of Moroccan couscous, they think of vegetables. Please, correct me if I’m wrong! This is actually my favorite kind, though: Onion and raisin couscous with chicken. It may sound odd, but it’s got a hint of sweetness and a lot of flavor that makes me swoon. When I saw that our box this week had 3 onions, and I had just bought some from the grocery store, I knew this would be the perfect use for them. The fact that it also had carrots and cabbage, two typical couscous vegetables, made it that much better. Please ignore my shadow on the plate, I was hungry!
In Morocco, the chicken would be slowly poached in spiced water with chickpeas, with the couscous in a special steamer basket that is made to go on top, like this:
I don’t have a couscous pot, so I use the lazy American way of doing couscous: For 2 servings, bring one cup of water (or broth) to a boil. Turn off heat, add couscous and cover 2-5 minutes. Fluff with a fork.
Couscous is a very important food in Morocco. Traditionally, every Friday the family gets together and eats couscous. It’s most often with vegetables – zucchini, pumpkin, cabbage, carrots… kind of whatever is in season. No tomatoes, though you might find them in a salad with cucumbers as a side dish. Even today it’s expected that you eat couscous on Fridays. If you can’t get home to eat with your family, most restaurants serve it for Friday lunch. Lots of shops are closed Friday afternoon, as it’s the holy day, so you can take your time and enjoy the delicious piping hot meal.
All of the recipes I found in English ask you to use traditional methods, which I find pretty odd since it’s not like we have all of those utensils here… The ones written by those who make it regularly say ‘a good amount of this’ or ‘a bit of that’ which doesn’t really help someone who doesn’t know how it should taste! This is how I made it work in a typical American kitchen.
Moroccan Onion and Raisin Couscous with Chicken
For the Chicken (or lamb or beef):
- 3 pound chicken
- chicken broth (water is completely authentic, too)
- 1 large onion, thinly sliced
- 1 tsp salt (skip if your broth has salt)
- 1 tsp pepper
- 1 tsp ginger
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 cup chopped cilantro
- 1 can chickpeas (I forgot to buy these, so they are not pictured)
For the onions:
- 5 medium onions (yes, that many! It cooks down a ton)
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/2 tsp curry
- 1 tsp ginger
- 1 tsp turmeric
- 1/2 tsp coriander
- salt and pepper to taste
- olive oil
- 2/3 cup raisins
Cook the chicken and chickpeas with all of the spices and broth in a crock pot on high for 3-4 hours, or low 6-8. You want it to simply fall apart with medium pressure (Moroccans eat it with one hand!)
When it’s finally close to meal time, thinly slice all of the onions. Place raisins in a bowl and cover with boiling water so that they inflate a bit. Heat a large pan over medium-high heat. Add the olive oil and spices and start the onions cooking. When the smell gets nice and strong, take a few ladles of the meat cooking liquid (about a cup and a half), and add it to the onions with the raisins AND the onion that cooked with the meat. Keep cooking. When the liquid all boils off, keep stirring the onions. You want them to not have any crunch left to them, and have sweated out all of their water. They should get to be a nice yellow-brown (yellow from the turmeric – watch out for your clothes.)
If you haven’t already, now is the time to make the couscous, as stated above – a cup of boiling water/broth with a cup of uncooked couscous.
I served mine with couscous on the bottom, then the chicken, covered with the onion and raisin mixture on top. If it is too dry (this is likely) add some extra cooking broth over the top.
I had eaten bibimbap only a few times at Korean restaurants when I decided that I should make it at home. I looked on the internet and found a LOT of different ways to do it! So I asked a Korean friend, and she said that people put pretty much whatever they have around in it, that it’s the kind of dish a girl stereotypically eats if she’s been dumped or something. Although she did add that there is a fancier kind, too.
Since then I’ve had it in more restaurants and made it at home plenty of times. You make some rice, cook up ground beef with salt and pepper, and then cook up vegetables to balance it out. I used a little olive oil and sesame oil. Then once it’s all in the bowl you stir it all up. (if you’re not taking a picture, who cares how it looks!)
This time I took some small liberties by adding the carrot and cabbage, but they were tasty. The real key, in my book, is the egg over easy and the gochujang sauce (or Korean pepper paste) since they give it a very distinctive texture and flavor.