Moroccan Couscous 7 Vegetables

North African Couscous aux Sept Légumes

 

Couscous aux Sept Légumes

North African Couscous aux Sept Légumes

'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken pieces with skin or lamb or beef
  • 10 oz couscous
  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Optional

  • 1 cup garbanzo or fava beans (from a can, rinsed)
  • 3/4 cup raisins

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous Spices [2] to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous Spices [1].
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions.

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!
Keyword cardamom, cinnamon, saffron
Spice up Thanksgiving

Thanksgiving Casseroles from Around the World

Spice Things Up for Thanksgiving

With Three Casseroles from Around the World

Thanksgiving is a time for family, laughs, and a scrumptious feast. Every year, we look forward to the classic turkey dinner, stuffing, and the usual sides. Why not spice things up a bit? 

Make your table a celebration of global flavors with exciting casseroles from around the world.

Pastel de Choclo

The South American dish Pastel de Choclo (corn pie) will be right at home on your Thanksgiving dinner table. Similar to shepherd’s pie, this casserole features a main layer of beef or chicken but seasoned with a blend that is based on Peruvian peppers. The combination of additional ingredients is quite surprising with olives and hard-boiled eggs, and optional raisins. However, the best is the topping of sweet corn blended with basil and milk.

Pastel de Choclo is typically baked in a shallow clay pot, but a regular casserole dish or even a cast-iron skillet works just as well.

The wonderful thing about this dish is that it’s incredibly versatile and easy to whip up. Add or skip a layer, or make it vegetarian – the choice is yours.

Tip: Substitute the meat with turkey leftovers.

Bobotie

Rich and flavorful, bobotie is a popular South African dish. It was most likely influenced by the Malaysian and Dutch cuisine. The creamy meatloaf balances a sweet-sour-spicy flavor.

Bobotie consists of a savory minced meat base (lamb or beef) thickened with almonds and a thin top layer of an egg-milk mixture. The spice blend with dried mango (amchoor) really brings the flavors of this dish to life.

Don’t miss the apricot-ginger chutney to accompany this unique casserole.

Cranberry sauce is a classic Thanksgiving side dish that’s easy to make from scratch. All you need are fresh cranberries, a sweetener of your choice, and some common spices.

See the easy steps here.

The classic Italian lasagna (ital: lasagne) makes a familiar yet flavorful addition to your holiday meal. Like many other casseroles from around the world, our lasagna is fast and easy to prepare (in a pan instead of an oven), and you can easily customize the ingredients to your liking.

Lasagna features alternating layers of lasagna pasta, ricotta cheese, tomato sauce, and mozzarella cheese. Spices like oregano, garlic, onion, marjoram, a pinch of chile and celery, and fresh basil round up this Mediterranean dish.

Serve alongside your other Thanksgiving dishes, or make it the main course for Black Friday lunch.

 

These three casseroles will bring global flavors to your table while complementing the usual Thanksgiving fare. Give one (or all) a try this year to make your holiday meal a memorable one.

Malaysian Laksa Lemak

Malaysian Laksa Lemak

 

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Coconut milk adds sweetness to the famous Malaysian Laksa soup and balances its sour-salty-hot flavor. In this adapted recipe shrimp paste and fish sauce are substituted with easier to find anchovy paste and tamari or soy sauce. For a fish-free version of this delicious fragrant soup, skip the anchovy paste, substitute shrimp with chicken or tofu.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

  • 1 lb fresh shrimp
  • 2 cups mung bean sprouts
  • 1/4 cup macadamia nuts
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • 4 oz rice noodles
  • 1 cup shallots sliced
  • 1 inch ginger chopped
  • 2 cloves garlic chopped
  • 1-2 lime or lemon for juice
  • tamari or soy sauce
  • oil
  • salt & pepper

Laksa Culinary Spice Kit

  • Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

  • anchovy paste or fish sauce
  • fresh cilantro or mint leaves
  • fresh chilies sliced

Instructions
 

Spice Paste

  • In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
  • Blend until it becomes a smooth paste.
  • Add a bit of coconut milk if necessary.

Cook

  • Prepare noodles according to package instructions.
  • In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
  • Add broth, coconut milk, bean sprouts, and shrimp.
  • Bring to a boil. Cook 5 minutes.
  • Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
  • Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

  • To serve, fill noodles in individual bowls and add the soup.
  • Optionally, garnish with chopped cilantro or mint leaves.
  • Enjoy!

Notes

  • Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
  • Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
  • Substitute macadamia nuts with peanuts or almonds.
  • Substitute noodles with cooked rice.
 
Keyword galangal, lemongrass, makrut lime
Boeuff Stroganoff

Russian Boeuf Stroganoff

 

Boeuff Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
 
Hands-on Time 30 mins
Course Main Course
Cuisine French, Russian
Servings 3

Ingredients
  

Shopping List

  • 1 lb beef sirloin cut in ½ stripes
  • 8 oz mushrooms
  • 1/8 cup red wine
  • 8 oz sour cream or heavy cream
  • 8 oz wide noodles of your choice cooked
  • 1 onion chopped
  • 3 cloves garlic shopped
  • 1 orange for juice
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] Pink peppercorns

Instructions
 

Prepare

  • On a PLATE, season beef with salt & pepper to taste.
  • Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

  • In a large PAN, heat 2 tbsp of oil until sizzling.
  • Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  • Transfer the beef to a PLATE. Cover.
  • In the same PAN, heat 1 tbsp of oil.
  • Fry onions over medium heat until translucent.
  • Add garlic, mushrooms, and Stroganoff [1] spices.
  • Cook over medium heat until the mushrooms are almost cooked.
  • Add wine and cook until it’s evaporated.
  • Add orange juice and cream.
  • Bring to a boil and cook for 1-2 minutes. Turn off!
  • Return beef and stir to quickly reheat.

Serve

  • Serve sauce over noodles.
  • Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  • Enjoy!

Notes

Variations
  • Substitute beef with veal, pork, chicken, or turkey.
  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
  • Substitute noodles with 2 cups of rice.
     
Keyword cacao, juniper, pink pepperberries
Kashmiri Rogan Josh

Kashmiri Rogan Josh

 

Kashmiri Rogan Josh

Kashmiri Rogan Josh

Rogan Josh is a signature dish from the cold mountain region of Kashmir. The preparation of this stew is as easy as it can get. The complex spice blend creates a deep flavor and intense color. We recommend using a good amount of chili. Authentic Kashmiri chilies are the best choice. They are less hot than cayenne pepper and color the dish pleasantly red. The use of tomatoes is optional and up to you.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Kashmiri
Servings 3

Ingredients
  

  • 1.25 lb lamb stew or chicken thighs cut into 1-inch pieces
  • 1/2 cup yogurt plain
  • oil
  • salt

Rogan Josh Culinary Spice Kit

  • Fennel, cardamom, asafoetida, cumin, turmeric, cinnamon, coriander, black pepper, cloves, mace 

Optional

  • Fresh chili sliced or Kashmiri chili powder
  • 1 cup chicken broth

Suggested Sides

  • basmati rice cooked
  • Flatbread naan, roti, or baguette
  • cauliflower, broccoli, zucchini, or green beans steamed or cooked
  • Coleslaw, pickled vegetables, or a fresh salad

Instructions
 

Marinade

  • In a CONTAINER, add Rogan Josh spices.
  • Add 2 tbsp of oil or a bit more and stir until it’s a smooth paste.
  • Add meat, mix well. Cover. Let marinate 24 hours in the fridge.

Cook

  • In a large POT, heat 2 tbsp oil over high heat.
  • Add meat and fry until it’s browned on all sides. Stir frequently.
  • Add salt to taste, chili (opt.), and 1/2 cup of water.
  • Cover. Let cook over low heat until the meat is tender and falls apart.
  • Stir occasionally and add a bit of water if necessary.
  • In a CUP, mix yogurt with 2 tbsp of the hot liquid from the POT.
  • Stir this mixture back into the POT.
  • Optionally, add broth.
  • Let cook for another 5 minutes.

Serve

  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Substitute meat with beef, mutton, or goat stew.
  • Substitute meat with diced eggplant and (sweet) potatoes. Skip the marinade. Add spices with the salt.
  • Substitute yogurt with heavy cream or coconut milk.
  • Optionally, add one chopped tomato after the meat is browned and fry for a couple of minutes.
 
Keyword asafoetida, fennel, Kashmiri chili, mace
Cambodian Amok

Cambodian Amok

 

Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.
Hands-on Time 30 mins
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

  • 1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch green leaves mustard, collard, or dandelion, roughly sliced
  • 1 onion chopped
  • 3 cloves garlic sliced
  • cooked rice
  • vegetable or coconut oil salt

Optional (to taste)

  • lime or lemon juice
  • tamari or soy sauce or fish sauce
  • fresh red chilies chopped
  • fresh pineapple bite-size chunks

Amok Culinary Spice Kit

  • Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel 

Instructions
 

  • In a large PAN, heat 2 tbsp oil over medium-low heat.
  • Fry onions with a pinch of salt until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add 1/2 cup of the coconut cream and Amok spices. Mix well.
  • Add fish or chicken and salt to taste.
  • Mix well. Cook for 3 minutes.
  • Add leaves and remaining coconut cream. Cover. Bring to a boil.
  • Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
  • Serve amok with rice.
  • Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
  • Enjoy!

Notes

*) for instance: snapper, cod, or tilapia
▪ Substitute fish with sirloin beef, tofu, or more vegetables. 
▪ Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
Keyword galangal, lemongrass, makrut lime