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Tag: mediterranean cuisine

Moroccan Vegetable Tagine

January 6, 2019

Vegetable Tagine

Great healthy way to start off the new year!

Spice Mix

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 3 to 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa
  • 3 to 4 medium yellow potatoes, cut into 1 inch pieces
  • 2 medium turnips, cut into 1 inch pieces
  • 3 to 4 large carrots, peeled and cut into 1 inch pieces
  • 1 can chickpeas, drained and rinsed
  • 4 cups chicken or vegetable broth
  • Salt
  • 1 cup green olives, sliced
  • ½ cup dried apricots, sliced
  • ½ cup slivered almonds
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons dried mint, crushed

Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.

Mediterranean Meatballs

May 8, 2013

Here is another delicious recipe for one of our favorite things to eat. I am afraid, I will be running out of ideas soon for making different kinds meatballs. I realize I can use different kinds of meats, etc but I do love using turkey meat as it is so healthy to eat, especially since I am trying to reduce the amounts of red meat I feed my family.

This particular one has a mixture of sundried tomatoes, garlic, pine nuts and basil. The mixture adds a delicious flavor to the meatballs as well as the sauce. The trick to soft meatballs is the panko breadcrumbs soaked in milk. The meatballs come out melting in the mouth. The sauce is made with fresh cherry tomatoes- super simple to make and the most delicious as well.

Overall, it is a fabulous meal to make. I also made a warm spinach salad and served red wine with dinner- yum!!

  • 1 pound ground turkey (dark meat)
  • 4 to 5 sundried tomatoes, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup pine nuts
  • 1 cup basil, chopped

Add the shallot, garlic, into a food processor and process till smooth. Add the sundried tomatoes and basil. Process till smooth and take out into a medium bowl with the turkey.

  • ½ cup panko crumbs
  • ¼ cup milk

Soak the breadcrumbs in the milk for 15 minutes.

  • 1 egg
  • 2 teaspoons salt

Add the soaked breadcrumbs, egg and salt into the turkey mixture. Mix with both hands. Keep aside.

Marinara Sauce

  • 1 can (28 oz) cherry tomatoes (or any other)- put through the food mill
  • 1 small yellow onion, grated
  • 2 garlic cloves, grated
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons extra virgin olive oil
  • Salt
  • A pinch of sugar

Heat a heavy, wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce, thyme, basil, salt and sugar. Mix well and bring to a boil. Lower the heat and cook for at least 20 minutes.

In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.

1 pound spaghetti, cooked al dente
2 tablespoons extra virgin olive oil
2 teaspoons dried basil
2 teaspoons salt

Once the pasta is done, drain it well and place it back into the pan. Add the oil, basil and salt. Mix well and keep ready for the meatballs.

Serve the meatballs on top of the seasoned spaghetti.