Salamwalikoum,
Long time no blog for me.... My work schedule got all flipped around again and finding time for blogging seems to be getting harder... And the fact that Ramadan seems to be kicking my bum this year isn't helping... fasting in this heat has been tough. But I have to say I am proud of myself for sticking it out.
Anyhoo I thought I would give a sign of life today and share a website that I regularly peruse for my own amusement.It's called Project Gutenberg. Now I know many people probably already know about this site, it's been around for a while, but for those not in the know here is the scoop. This site is a repository of copyright free books from allover the world in several languages.
It's a huge mix of every kind of book out there, but my favorite section that I find the most amusing (weirdo that I am) is the cookery section. This part of the website contains cook books that even date back to the Roman empire. Some of the books that I find the most useful are the ones that were printed around the 1st World War. These books contain tons of recipes that will fill you up on the cheap and keep you going.
So there is my contribution to blogland for the day. Hope you guys find the website as entertaining as I do. Have fun.
Showing posts with label couscous. Show all posts
Showing posts with label couscous. Show all posts
Friday, 3 August 2012
Monday, 11 June 2012
Meal plans... June Week 2
Salamwalikoum,
So I am finally posting a meal plan on the right day! Woohoo for getting up at the crack of dawn to get ahead on my housewifey stuff!!
So here is what my DH will be enjoying this week:
Monday
Salade nicoise (Moroccan style)
It's a big salad that is really a meal in itself...
Tuesday
Celery and lamb tajine(no worries I will be sharing this recipe IA)
salad
Wednesday
Spaghetti with shrimp and tomato sauce
Salad
Thursday
Cauliflower au gratin
French fries
salad
Friday
As usual Couscous or some other fancy-ish dish for Jumaa.
Saturday
Gulaba ( a recipe a work colleague from Yemen gave me, it's a 1st time try for me)
It's supposed to be something like chili...
and... you guessed it! Salad
Sunday as usual too busy to make large meals so I have leftovers or sandwiches made using leftovers.
Now bear in mind that I list salad a lot. But I don't always make the same plain old salad, I usually try to make different salads with a base of greens like spinach or lettuce or even coleslaw.
So there you have it, my meal plan for the week.
I will be sharing some of the recipes this week my schedule willing....
Enjoy!
Till next time
So I am finally posting a meal plan on the right day! Woohoo for getting up at the crack of dawn to get ahead on my housewifey stuff!!
So here is what my DH will be enjoying this week:
Monday
Salade nicoise (Moroccan style)
It's a big salad that is really a meal in itself...
Tuesday
Celery and lamb tajine(no worries I will be sharing this recipe IA)
salad
Wednesday
Spaghetti with shrimp and tomato sauce
Salad
Thursday
Cauliflower au gratin
French fries
salad
Friday
As usual Couscous or some other fancy-ish dish for Jumaa.
Saturday
Gulaba ( a recipe a work colleague from Yemen gave me, it's a 1st time try for me)
It's supposed to be something like chili...
and... you guessed it! Salad
Sunday as usual too busy to make large meals so I have leftovers or sandwiches made using leftovers.
Now bear in mind that I list salad a lot. But I don't always make the same plain old salad, I usually try to make different salads with a base of greens like spinach or lettuce or even coleslaw.
So there you have it, my meal plan for the week.
I will be sharing some of the recipes this week my schedule willing....
Enjoy!
Till next time
Saturday, 9 June 2012
Meal plan...resumed
Salamwalikoum,
I have to admit that lately I've been neglecting blogland quite a bit... My work schedule just keeps changing on me. But now my hubby went and bought a new laptop for me to use...Isn't he just the sweetest man ever? So now with my new toy I plan on wallowing in blog land a whole bunch in the weeks to come! I've got plenty of recipe ideas I want to share and some other fun stuff that I've found on the web.
First thing I'm sharing today is my meal plan from last week... I know, I know ... but better late than never!
So here goes:
Monday:
Chicken with carrots and olives
Salad
Tuesday:
Eggs royale
home fries
steamed asparagus with hollandaise sauce
Wednesday:
Lemon-basil spaghetti with vegetables
salmon cakes(like crab cakes only with salmon instead)
Caesar salad
Thursday
Kefta(a.k.a. ground beef) tajine
coleslaw
Friday
Seffa(steamed vermicelli) with chicken
Saturday
Nachos for lunch
African Peanut butter stew on white rice for supper
Sunday is leftovers and cookies day.
So there you have it, that's what we ate last week. And trust me it may look elaborate but most dishes are prepared on my 15 minute breaks from work. So they are do-able even for super busy people.
I have to admit that lately I've been neglecting blogland quite a bit... My work schedule just keeps changing on me. But now my hubby went and bought a new laptop for me to use...Isn't he just the sweetest man ever? So now with my new toy I plan on wallowing in blog land a whole bunch in the weeks to come! I've got plenty of recipe ideas I want to share and some other fun stuff that I've found on the web.
First thing I'm sharing today is my meal plan from last week... I know, I know ... but better late than never!
So here goes:
Monday:
Chicken with carrots and olives
Salad
Tuesday:
Eggs royale
home fries
steamed asparagus with hollandaise sauce
Wednesday:
Lemon-basil spaghetti with vegetables
salmon cakes(like crab cakes only with salmon instead)
Caesar salad
Thursday
Kefta(a.k.a. ground beef) tajine
coleslaw
Friday
Seffa(steamed vermicelli) with chicken
Saturday
Nachos for lunch
African Peanut butter stew on white rice for supper
Sunday is leftovers and cookies day.
So there you have it, that's what we ate last week. And trust me it may look elaborate but most dishes are prepared on my 15 minute breaks from work. So they are do-able even for super busy people.
Friday, 30 December 2011
Couscous Friday!
Salamwalikoum,
As promised I will be sharing my recipe for moroccan couscous today. This dish is traditionally prepared on Fridays at lunch for the men when they come back from Jumaa prayers at the mosque. So it's the big weekly meal.
Normally the couscous should be made in a 2 tiered pot made up of a stock pot base and a steamer top like this one:
But I was making a meal for about 10 grown men... so this pot is too too small and I don't have a larger one yet. So in the pics you will notice that I used a large pot and a veggie steamer and it does the trick, but the couscous won't taste quite as yummy as when its steamed over the veggies and meat.
Anyhoo it's still a very yummy meal regardless.
The following recipe is for 4-5 grown adults. Now the chicken can be switched out with any poultry or red meat you want, same goes for the veggies. It's just a matter of preference.
So here goes!
Ingredients:
Chicken
2-3 Carrots cut into lenghts of about 2 inches.
Cabbage cut into big chunks
1 Rutabaga cut into big sticks
2 onions
brussell sprouts
sun chokes
3 zucchinis cut into lenghts of about 2 inches.
and any other veggies that tickle your fancy (for this couscous tomatoes and egg plant don't fare very well)
1/2 large can of chick peas (optional)
1/2 tsp ground ginger
1 tsp paprika
2 sprigs chopped cilantro
1/2 tsp salt
a few saffron hairs for color
dry couscous
butter or olive oil or smen (aged butter recipe found here)
Directions:
Put the meat and all the veggies in the stockpot portion of the couscous cooker, add the spices and enough water to cover the veggies and bring to a slow boil. Let cook until the meat is cooked and veggies are tender and not soggy.
Remember its best the veggies be in larger pieces so they wont over cook before the meat is done cooking.
Now while the meat is cooking we need to steam the couscous.
To start off all the couscous should be put in a bowl and add a bit of oil and mix to make sure all the pasta is coated but not drenched in oil. Sprinkle just enough water over the pasta to moisten and mix. Let the couscous sit 2-3 minutes in order for the pasta to absorb the water.
The couscous is now ready to be transfered to the steamer top of the couscous pot. While transfereing the pasta make sure to break up any lumps. Now let the couscous cook until the steam is reaching the top of the pasta.
This should take about 20-30 minutes. Now pour the pasta into a bowl and break up any chuncks that might be sticking together. Add more water and mix. Let sit 2-3 minutes and put back into the steamer. Let cook 20- 30 minutes again.
On the 3rd time the pasta should be just about cooked, so add a bit of salt to taste and some butter or oil to coat the pasta to taste. And put back into the steamer for the final time.
By the time the pasta is cooked, the meat and veggies should be done.
To serve pour all the couscous into a large deep dish and make a well in the center. Put the meat and the veggies in the well and top with a bit of the broth and serve.
This dish is usually eaten all together in the same vessel with hands or a BIG spoon. lol
And of course I didn't get a chance to take a picture of the final dish before my husband ran off with it to feed the guys...hungry hungry men....lol
I make this dish almost every week when I have fridays off so I will post a pick of the final product inshallah next chance I get.
And yes it is normal to have couscous ALL OVER the kitchen by the time your are done. So Bsetkoum (bon apetit in morroccan) and enjoy.
Take care
As promised I will be sharing my recipe for moroccan couscous today. This dish is traditionally prepared on Fridays at lunch for the men when they come back from Jumaa prayers at the mosque. So it's the big weekly meal.
Normally the couscous should be made in a 2 tiered pot made up of a stock pot base and a steamer top like this one:
But I was making a meal for about 10 grown men... so this pot is too too small and I don't have a larger one yet. So in the pics you will notice that I used a large pot and a veggie steamer and it does the trick, but the couscous won't taste quite as yummy as when its steamed over the veggies and meat.
Anyhoo it's still a very yummy meal regardless.
The following recipe is for 4-5 grown adults. Now the chicken can be switched out with any poultry or red meat you want, same goes for the veggies. It's just a matter of preference.
So here goes!
Ingredients:
Chicken
2-3 Carrots cut into lenghts of about 2 inches.
Cabbage cut into big chunks
1 Rutabaga cut into big sticks
2 onions
brussell sprouts
sun chokes
3 zucchinis cut into lenghts of about 2 inches.
and any other veggies that tickle your fancy (for this couscous tomatoes and egg plant don't fare very well)
1/2 large can of chick peas (optional)
1/2 tsp ground ginger
1 tsp paprika
2 sprigs chopped cilantro
1/2 tsp salt
a few saffron hairs for color
dry couscous
butter or olive oil or smen (aged butter recipe found here)
Directions:
Put the meat and all the veggies in the stockpot portion of the couscous cooker, add the spices and enough water to cover the veggies and bring to a slow boil. Let cook until the meat is cooked and veggies are tender and not soggy.
Now while the meat is cooking we need to steam the couscous.
To start off all the couscous should be put in a bowl and add a bit of oil and mix to make sure all the pasta is coated but not drenched in oil. Sprinkle just enough water over the pasta to moisten and mix. Let the couscous sit 2-3 minutes in order for the pasta to absorb the water.
The couscous is now ready to be transfered to the steamer top of the couscous pot. While transfereing the pasta make sure to break up any lumps. Now let the couscous cook until the steam is reaching the top of the pasta.
This should take about 20-30 minutes. Now pour the pasta into a bowl and break up any chuncks that might be sticking together. Add more water and mix. Let sit 2-3 minutes and put back into the steamer. Let cook 20- 30 minutes again.
On the 3rd time the pasta should be just about cooked, so add a bit of salt to taste and some butter or oil to coat the pasta to taste. And put back into the steamer for the final time.
By the time the pasta is cooked, the meat and veggies should be done.
To serve pour all the couscous into a large deep dish and make a well in the center. Put the meat and the veggies in the well and top with a bit of the broth and serve.
This dish is usually eaten all together in the same vessel with hands or a BIG spoon. lol
And of course I didn't get a chance to take a picture of the final dish before my husband ran off with it to feed the guys...hungry hungry men....lol
I make this dish almost every week when I have fridays off so I will post a pick of the final product inshallah next chance I get.
And yes it is normal to have couscous ALL OVER the kitchen by the time your are done. So Bsetkoum (bon apetit in morroccan) and enjoy.
Take care
Subscribe to:
Posts (Atom)