Here are a few that I've kept in
C@H in my MasterCook -
* Exported from MasterCook *
Apricot Couscous
2 cups water
2 Tbsp. honey
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
Minced zest of one lemon
1 Pinch kosher salt
1 cup dry instant couscous
1/4 cup diced dried apricots
Bring water, honey, oil, lemon juice, zest, and salt to a boil in a saucepan.
Remove from heat. Stir in couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff couscous with a fork before serving with Moroccan Chicken Soup.
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* Exported from MasterCook *
Moroccan Chicken Soup - from the
C@H Email recipes
2 cups diced onion
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh minced gingerroot
1 Tbsp. minced garlic
1 tsp. ground paprika and ground coriander
1/2 tsp. ground cumin -- cinnamon
1/4 tsp. ground turmeric -- ground nutmeg
1/2 cup dry white wine
4 cups low-sodium chicken broth
3 cups cooked -- shredded chicken
1 can chickpeas -- drained
1 can diced tomatoes in juice (14.5 oz.)
1 can artichoke hearts -- drained
1/4 cup pitted -- quartered kalamata olives
Kosher salt and black pepper to taste
Minced fresh cilantro
Toasted slivered almonds
Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes. Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes. Cook 1 minute.
Deglaze pot with wine, reduce until liquid is nearly evaporated. Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives. Bring to a boil. Reduce heat to medium-low; simmer soup for 10 minutes. Season with salt and pepper. Garnish soup with cilantro and almonds.
Serve with Apricot Couscous.
This Moroccan-style soup reflects many of the bold spices used in North Africa, such as coriander, cumin, cinnamon, and cardamom. Couscous is traditionally served on the side.Makes: 9 cup Serve with apricot couscous (see reicpe)
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* Exported from MasterCook *
Slow-Cooked Moroccan Short Ribs
FOR THE RUB-
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. salt
FOR THE RIBS-
2 1/2 lbs. short ribs (4-6 ribs)
1 Tbsp. olive oil
3 1/2 cups low-sodium beef broth -- divided
3 carrots -- cut into 2-inch chunks (2 cups)
10 baby Yukon gold potatoes (2 cups)
1/2 onion -- root intact
2 Tbsp. honey
1 tsp. red pepper flakes
6 Tbsp. all-purpose flour
1/2 cup dried apricots
2 tsp. lemon juice
Combine cinnamon, ginger, cumin, turmeric, and salt in a small bowl and rub onto ribs.
Sear ribs in oil in a large sauté pan over high heat until browned on all sides, 10 minutes. Transfer to slow cooker and pour off oil from pan.
Deglaze with 3 cups broth, scraping bits from the bottom. Transfer deglazing broth, carrots, potatoes, onion, honey, and pepper flakes to the slow cooker.
Simmer ribs in the slow cooker on high-heat setting until fork-tender, about 3 1/2 hours. Discard onion and strain fat from the surface of sauce.
Whisk flour and remaining broth together and stir into the slow cooker with the apricots.
Simmer until ribs are fork-tender and sauce has thickened, 30 minutes. Stir in the lemon juice before serving. (To cook ribs all day, follow same procedure, but simmer about 7 1/2 hours on low-heat setting. Add remaining ingredients and simmer an additional 30 minutes.)
Notes:
1. When rubbing the ribs with the spice mix, thoroughly coat all sides and press the spices into the meat for maximum flavor.
2. Searing the short ribs not only eliminates the rawness of the spices, it also adds flavor by way of caramelization.
3. Before adding the flour, be sure the liquid in the slow cooker is simmering; that way the sauce with thicken properly
Description:
"Total time: about 4 hours (high heat), about 8 hours (low heat)"
S(Internet Address):
"http://www.cuisinerecipes.com/2010/01/21/moroccan-short-ribs/"
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I'll stop now. You made me hungry for some of this wonderful food!!
