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Spice Moroccan Stewed Fish with Couscous — July 5, 2017

Spice Moroccan Stewed Fish with Couscous

Ingredients

  • 1 cup quick-cook couscous
  • olive oil
  • 2 lemons
  • sea salt and freshly ground
  • 2 cloves of garlic
  • 1 fresh red chili
  • a bunch of fresh basil
  • 1 teaspoon whole cumin seeds
  • 3/4 teaspoon ground cinnamon
  • 2x 6-ounce white fish fillets, skin off and bones removed
  • 3/4 pound large shrimp, raw, peeled
  • 1x 14-ounce can of diced tomatoes
  • 2 handfuls of fresh or frozen peas, fava beans, or green beans (or use a mixture)

Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves. Add a pinch of salt andpepper. Pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap. Let the couscous soak up the water for 10 minutes.

Get a large saucepan on a medium heat. Peel and finely slice your garlic. Finely slice your chili. Pick the basil leaves off the stalks. Put the smaller ones to one side and roughly chop the larger ones. Add a couple of lugs of olive oil to the hot pan. Add the garlic, chili, basil, cumin seeds, and cinnamon. Give it all a stir and put the fish fillets on top. Scatter over the shrimp. Add the canned tomatoes and the peas and beans. Squeeze in the juice from the two remaining lemon halves. Put a lid on the pan. Bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. Taste, and season with salt and pepper.

By the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves, and tuck in!

Kefta —

Kefta

Kefta, seasoned ground meat, is one of Morocco’s most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It’s delicious served with ratatouille

Ingredients

  • 8 ounces ground beef, 90%-lean or leaner
  • 8 ounces ground lamb
  • 1/3 cup lemon juice
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 8 pitted green olives
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon ground cumin, plus more for serving
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Harissa, for serving

 

Preparation

Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour. Transfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.

Position rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it. Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack. Broil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.

 

Total Time: 1 hour 35 minutes (includes marinating time)

Per serving: 354 calories; 25 g fat (7 g sat, 14 g mono); 90 mg cholesterol; 6 g carbohydrates; 26 g protein; 1 g fiber; 607 mg sodium; 385 mg potassium.

4 servings, about 3 kefta each

from “Kefta,” Eating Well.

Hot Artichoke-Spinach Dip —

Hot Artichoke-Spinach Dip

Recipe from the Food Network

Ingredients

Kosher salt
1 10-ounce bag baby spinach
1 cup packed fresh basil
3/4 cup canned cannellini beans, drained and rinsed
6 ounces Neufchatel cream cheese
1 clove garlic, smashed
1/2 cup low-sodium chicken broth
1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese
Pinch of cayenne pepper
2 or 3 dashes Worcestershire sauce
Freshly ground black pepper
Cooking spray
Baked chips, for serving

Directions

Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.

Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.

Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Per serving (1/4 cup): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g

Tahini & Hummus —

Tahini & Hummus

Tahini

Ingredients

  • 2 cups sesame seeds
  • 1/3 C olive oil

 

Preparation

Heat a heavy, wide-bottomed sauté pan over medium-high heat. Add sesame seeds and toast lightly for about 2 minutes, shaking the pan so they toast evenly: they are done as soon as they start to brown. Transfer to a bowl and let cool completely.

Put the toasted sesame seeds in a food processor and drizzle in the olive oil. Pulse for 3 to 5 minutes, or until it’s as smooth as you can get it. Add a little more olive oil if necessary.

Remove from food processor and store in the refrigerator.

 

Hummus

Ingredients

  • 1 15 oz can chickpeas drained
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • ½ teaspoon sea salt
  • 2 tablespoons tahini
  • 2 Tablespoons virgin olive oil

 

Preparation

Place all ingredients in your food processor and puree to desired consistency. Add a little purified water for a creamy consistency. Adjust flavor to your taste. Try adding a half teaspoon cumin for a more Middle Eastern variety.

Serves 6 to 8 as a dip or sandwich spread.

Salmon Florentine —

Salmon Florentine

This recipe is surprisingly easy to make. Not sure where it came from. GOOP or Cooking Light?

INGREDIENTS

2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry

PREPARATION

Heat oven to 350°.

Squeeze spinach of all excess liquid. Set aside.

Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper.

Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.

Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

  • 334 calories per serving
  • 14 g fat (3 g saturated)
  • 11 g carbs
  • 4 g fiber
  • 43 g protein
Remembering Joan — September 6, 2014
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