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 pantry staples. Show all posts
Showing posts with label pantry staples. Show all posts
Friday, 3 August 2012
Wednesday, 28 March 2012
Pantry staples... spice blend
Salamwalikoum,
It's been a while since I last posted something... Hope everyone is still alive and kicking. It's been crazy for me as usual. I thought I would start off with something way simple: my go to spice blend. I found this spice blend online on a site that shares "secret recipes". So this spice mix was listed as the KFC secret spices. I did omit one or two things to make is a bit more general and also so it appeals a bit more to my husband's taste.
I really like this blend, I've tried it on beef, chicken and lamb and it works great with all of them so far. I also use this to make home-made shake and bake(add bread crumbs) or use it to make a roux(add flour) for gravy. O.K.,so enough gushing about the recipe. Here goes!
Ingredients:
1 tbsp Rosemary
1 tbsp Oregano
1 tbsp Sage
1 tsp Ginger
1 tsp Marjoram
1 1/2 tsp thyme
3 tbsp dried Parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic powder
2 tbsp onion salt or powder
2 tbsp or 4 cubes (crushed) either chicken or beef bouillon.
Directions:
Put all the spices in a blender and pulse a few seconds.
To cook a whole chicken you only need about 1 tsp of the spices.
When I make fried chicken I usually put 1 heaping tbsp of spice mix with 1 cup of flour and this is more than enough for a whole chicken.
I usually make up a double batch of this at a time. It keeps really well in a spice jar of plastic container.
So there you have it, Enjoy!
till next time!
It's been a while since I last posted something... Hope everyone is still alive and kicking. It's been crazy for me as usual. I thought I would start off with something way simple: my go to spice blend. I found this spice blend online on a site that shares "secret recipes". So this spice mix was listed as the KFC secret spices. I did omit one or two things to make is a bit more general and also so it appeals a bit more to my husband's taste.
I really like this blend, I've tried it on beef, chicken and lamb and it works great with all of them so far. I also use this to make home-made shake and bake(add bread crumbs) or use it to make a roux(add flour) for gravy. O.K.,so enough gushing about the recipe. Here goes!
Ingredients:
1 tbsp Rosemary
1 tbsp Oregano
1 tbsp Sage
1 tsp Ginger
1 tsp Marjoram
1 1/2 tsp thyme
3 tbsp dried Parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic powder
2 tbsp onion salt or powder
2 tbsp or 4 cubes (crushed) either chicken or beef bouillon.
Directions:
Put all the spices in a blender and pulse a few seconds.
To cook a whole chicken you only need about 1 tsp of the spices.
When I make fried chicken I usually put 1 heaping tbsp of spice mix with 1 cup of flour and this is more than enough for a whole chicken.
I usually make up a double batch of this at a time. It keeps really well in a spice jar of plastic container.
So there you have it, Enjoy!
till next time!
Friday, 13 January 2012
Morrocan pantry staples... pickled lemons
Salamwalikoum,
So as most people have probably noticed by now, I'm crazy about cooking. It's my favorite pass time...
A passtime that my hubby is all too happy to indulge. lol
Now my husband being from morrocco, it is normal that he will miss homecooked foods from his homeland.
Happily when we got married i moved there for several months and was lucky enough to get a crash course in morrocan cooking from my mother and sisters in law.
Now for the most part the ingredients are widely available in north america, but sometimes you need that one thing that give it that special taste and substitutes just can't match.
And pickled lemons are just one of those things. I have tried replacing this ingredient with lemon juice, but it's just not quite right.
So here is my 1st post in a series on morrocan pantry staples.
Ingredients:
water
salt
4-5 lemons
Directions:
Cut the lemons in quarters, leaving a small portion at the bottom still attached.like this:
Pour 1-2 tsp of salt into the cut up lemon and place into a food grade storage jar.
So as most people have probably noticed by now, I'm crazy about cooking. It's my favorite pass time...
A passtime that my hubby is all too happy to indulge. lol
Now my husband being from morrocco, it is normal that he will miss homecooked foods from his homeland.
Happily when we got married i moved there for several months and was lucky enough to get a crash course in morrocan cooking from my mother and sisters in law.
Now for the most part the ingredients are widely available in north america, but sometimes you need that one thing that give it that special taste and substitutes just can't match.
And pickled lemons are just one of those things. I have tried replacing this ingredient with lemon juice, but it's just not quite right.
So here is my 1st post in a series on morrocan pantry staples.
Ingredients:
water
salt
4-5 lemons
Cut the lemons in quarters, leaving a small portion at the bottom still attached.like this:
Pour another tbsp of salt on top of the lemons and fill the container with water until the lemons are fully covered.
Now to seal you can either pour a bit of oil on top of the water or process in a water bath in a canning jar for 15 minutes.
Leave jar in a cool dark place to ferment. Usually takes about 2 weeks for them to be ready.
The pickling process removes the bitterness from the pith of the lemon. So the whole lemon can be cooked and will give the lemon taste without the biter.
I will eventually share recipes that use the lemons.
Good luck and take care.
Subscribe to:
Posts (Atom)