Keftas and Seven-Vegetable Couscous

Keftas and Seven-Vegetable Couscous

I love Moroccan flavors and I often crave these Keftas. They always remind me of amazing evenings with my family overseas. The veggie couscous is a nice light dish for summer. I was recently able to pickup a few tubes of my favorite prepared Harissa and I was dying to make something that calls for it. Print Keftas and Seven-Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  1 hour Cook time:  15 mins Total time:  1 hour 15 mins Serves: 6-8   Ingredients Keftas 1 lb ground beef or lamb 4 cloves garlic, minced 1 medium onion, minced 1 teaspoon salt ½ teaspoon paprika 1 teaspoon cumin 1 teaspoon Ras el Hanout ¼ teaspoon ground black ground pepper ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped Juice of ½ lemon Seven-Vegetable Couscous ¼ cup olive oil 2 large leeks (white and pale green parts only), minced 4 large garlic cloves, minced 2¼ cups chicken broth 1 cup raisins 2 large carrots, peeled and cut into 2-inch lengths 1 large parsnip, peeled and cut into 2-inch cubes 1 large yellow squash, cut into ½-inch cubes 1 large zucchini, cut into ½-inch cubes 1 can garbanzo beans 1 teaspoon turmeric ½ teaspoon ground ginger Pinch of cayenne pepper Pinch of saffron 1 cup diced tomatoes ½ cup coarsely chopped fresh cilantro 1½ cups (about 10 ounces) couscous Lemon wedges Harissa Instructions Keftas Preheat the oven to 450°F. Mix all the kefta ingredients together in a large bowl and let rest for about 1 hour to allow the flavors to blend. Coat large baking dish with olive oil. Roll the mixture...
Steak and Veggie Kebabs

Steak and Veggie Kebabs

Great and and not dry kebabs are matter of using the right meat and pairing it with a great marinade. Print Steak and Veggie Kebabs Author: Kristin Recipe type: Main Cuisine: American Prep time:  2 hours Cook time:  15 mins Total time:  2 hours 15 mins Serves: 4   Ingredients ¼ cup extra-virgin olive oil ¼ cup Worcestershire sauce 3 tablespoons soy sauce 1 tablespoon freshly squeezed lemon juice from 1 lemon 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 teaspoon dark brown sugar 2 teaspoons freshly ground black pepper 1½ pounds beef sirloin tips, cut into 1½-inch cubes 1 yellow bell pepper 1 red bell pepper, cut into 1½-inch squares 1 green bell pepper, cut into 1½-inch squares 1 zucchini, sliced thickly 1 small red onion, cut into 1½-inch squares Instructions Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and vegetables in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours. Thread beef onto skewers, alternating with vegetables. Clean and oil the grilling grate. Heat grill grate for 5 minutes. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately. 3.4.3177...
Moroccan Lamb and Vegetable Couscous

Moroccan Lamb and Vegetable Couscous

This traditional Moroccan dish is healthy and delicious.  It’s a great way to get kids to eat a variety of vegetables. Print Moroccan Lamb and Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  30 mins Cook time:  1 hour 30 mins Total time:  2 hours Serves: 8   Ingredients 3 pounds lamb, cut into 2-inch cubes ⅓ cup oil 2 quarts water (8 cups) 2 teaspoons saffron (or 2 pinches) ½ teaspoon nutmeg 3 cloves ½ teaspoon cinnamon 2 tablespoons coriander ½ teaspoon mild chili powder salt and pepper to taste 1 pound onions, thickly sliced 6 carrots, quartered 3 small turnips, peeled and quartered 3 small zucchini, cut in 2 inch slices 1 package frozen artichoke heart quarters (unthawed) 1 can garbanzo beans 2 canned whole tomatoes 1 package of couscous 4 tablespoons butter (optional) 1 cup raisins Instructions In a large pan, add the meat, the oil, the water, and the spices, and cook for one hour. Add the vegetables and cook for 30 minutes more. If you have a couscous pan, you can cook the couscous over this stew. Place the raisins in a bowl and add a bit of the stew broth to them so they soften and puff. Cook the couscous according to package directions. Mix the couscous with the butter and set it in the center of a very large serving platter. sprinkle the raisins over the couscous. Arrange the meat and vegetables around the couscous and pour some of the broth over it. Serve the rest of the broth separately for those who like more stew-like. Serve with Harissa. 3.4.3177...
Ratatouille

Ratatouille

Great served hot or cold when fresh basil, tomatoes, and zucchini are in season. Print Ratatouille Author: Kristin Recipe type: Side Cuisine: French Prep time:  10 mins Cook time:  1 hour 20 mins Total time:  1 hour 30 mins Serves: 6   Ingredients 2 tablespoons olive oil 2 medium onions, sliced 5 cloves garlic, peeled and chopped 1 red pepper, seeded and cut into wide strips 1 green pepper, seeded and cut into wide strips 1 orange pepper, seeded and cut into wide strips 1 lb. ripe tomatoes, peeled, seeded, and cut into wedges, 1 drained 28 oz. can chopped tomatoes 1 bay leaf ½ teaspoon dried thyme ½ teaspoon dried oregano salt and fresh ground pepper 1 pound zucchini, thickly sliced 3 tablespoons chopped fresh basil Instructions Heat the oil in a large heavy bottomed casserole and sauté the onion and garlic until onions are softened and translucent. Add the peppers and cook over medium-low heat for about 10 minutes, stirring to prevent sticking. Add the tomatoes, salt and pepper, bay leaf and dried herbs. Continue to cook over low heat, stirring gently, until they are submerged in liquid. Bring to a simmer, cover partially, and cook for 1 hour over low heat, stirring occasionally. Add zucchini and basil and continue to cook for 20 minutes. Serve hot or refrigerate overnight to serve cold. Can be served with pasta or eggs or as a side dish. 3.4.3177  ...