#carrot and potato tagine

[morethansalad]

Vegan Orange Tagine with Peaches

#vegan #lunch #dinner #stews #moroccan cuisine #north african cuisine #african cuisine #tagine #yams #potato #pumpkin #carrots #peaches #chickpeas #ginger #garlic #coconut oil #harissa #raisins #chili #cumin #paprika #parsley #lemon #cinnamon #couscous #onion #vegan yogurt

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

#jes cooks #year in review #2023

[askwhatsforlunch]

Winter Comforting Stews

And on cold days when you fancy something warming and hearty, these Winter Comforting Stews are just what you are looking for. Slowly simmered meat or fish, in a broth or thick sauce, but always fragrant and tasty! These few recipes, from all over the world, make one relish a a numbing chill!

Poulet D.G. (Chicken E. O.)

Stoofvlees (Dutch Beef and Beer Stew)

Spinach, Sweet Potato and Lentil Dahl (Vegan)

Potée Auvergnate (Ham Hock, Sausage and Vegetable Stew)

Bourguignon Stew with Cheese Dumplings

Poulet Basquaise (Basque Chicken)

Prawn and Trout Bouillabaisse

Sea Bass with Potatoes and Carrots in Saffron Cream

Burns Night Scotch Broth 

Petit Salé aux Lentilles (Ham Hock and Lentil Stew) 

Lamb Tagine

Sweet Potato Chicken Curry

Hearty Chicken and Dumplings

Chicken Mafé

Beef Stew with Fluffy Dumplings

#Recipe #Recipes #Recipe List #Winter Comforting Stews #Stew #Stews #Stew recipe #Beef Stew recipe #Lamb Stew recipe #Pork Stew recipe #Fish Stew recipe #Chicken Stew recipe #Vegetarian Stew #Vegan Stew #French Cuisine #British and Irish Pub #Belgian and Dutch Kueken #West African and Cameroonian Kitchen #Indian Rasoi #Recipe Box #Winter #Winter recipe #Winter recipes #Winter Warmers

[mariacallous]

A few years ago I visited friends from Washington D.C. who had relocated to Morocco. They live in Rabat, Morocco’s capital city, where they had a housekeeper who was also a good and generous cook. Although Fatima spoke only Arabic and French while I speak English and Spanish, we both understood the language of food. I would sit at the kitchen table or stand by her, taking notes as she worked her magic with fresh ingredients from the local market. 

True to Moroccan cuisine, Fatima was skilled at cooking in a tagine, that wondrous North African earthenware pot with the conical lid that creates tender, flavorful dishes of the same name. Tagines always involve lots of vegetables, and sometimes meat. The shape of the tight-fitting lid traps the rising steam as the food cooks, which condenses into drops of liquid flavor.

Like most of you, I don’t have an actual tagine. But after returning from Morocco, I discovered that a Dutch oven or heavy-bottomed pot can work as a stand-in, provided it has a tight-fitting lid. Many enameled Dutch oven lids have condensation rings, which are helpful. Try not to lift the lid as it will break the steam-condensation process. This recipe is inspired by Fatima’s cooking. Imitating the tagine method, vegetables are added in layers, with the ones needing the longest cooking time at the bottom.This dish is perfect for Shabbat, being both special and comforting. Serve it the traditional way with steamed couscous and pretend for a little while that you’re far away, enjoying the delights of Morocco.

Cooking notes: 

Usually only about a cup of broth or water is added to the tagine, but I’ve doubled the liquid as a bit of insurance against burning the bottom. If you want it to be more like a stew, add 2 additional cups of broth or water.

 Be sure to leave a couple inches between the top of the vegetables and the lid of your pot. 

There’s a lot of flexibility in the ingredients. No carrots in the house? No worries. Got green beans or eggplant you want to use up? Add the eggplant, cut in 1/2-inch cubes, before the zucchini, and the whole or cut green beans after. Turnips and other squashes also work well.

I have included a recipe to make your own simplified Ras el Hanout, a spice blend so important in North African cuisines that its means “head of market.” You can also buy it pre-made from Middle Eastern markets, specialty vendors like NY Shuk or even on Amazon. Keep in mind that, like all store-bought spice mixes, the combinations, taste and color can vary. 

This spice mix will freeze well for up to two months.

Ingredients

For the Moroccan spice blend: 

1 Tbsp paprika

1 Tbsp cumin

2 tsp ground ginger

1 tsp turmeric

<1 tsp cinnamon

1 tsp coriander

1/2 tsp allspice

1/4 tsp cloves

For the tagine:

2 Tbsp olive oil, divided

1 large onion, diced

3 large cloves garlic, minced

2 Tbsp Moroccan spice mixture (below) or store-bought Ras el Hanout, divided

1 butternut squash or pumpkin (2-2 1/2 pounds), peeled, seeded and cut into 1-inch cubes (3-4 cups)

1 can (15 ounces) chickpeas, drained with chickpeas and liquid (aquafaba) reserved separately

peel from 1 small preserved lemon, diced or cut into very thin strips, or 2 tsp grated fresh lemon zest, divided

2 medium sweet or yellow potatoes (1-1 1/2 pounds), unpeeled and cut into 1/2-inch slices

2 medium carrots, cut 1/2 inch wide

2 medium zucchinis, cut into 1/2-inch half moons

1 large tomato

1/2 small green cabbage, cut into 6-8 thin wedges

2 cups hot vegetable stock or water

1/2-1 tsp salt

1 cup green or black olives (optional)

chopped cilantro or parsley (optional)

Directions

To make the spice blend: Whisk all the spices together in a bowl until well blended. Store mix in an airtight glass or stainless-steel container in a cool, dry place.

To make the tagine: In a heavy-bottomed 6- or 7-quart pot or Dutch oven with a tight-fitting lid, heat 1 Tbsp oil over medium heat. Add onions with a pinch of salt and sauté, stirring occasionally, for about 10 minutes, until tender but not browned. Add garlic and 1 Tbsp of the spice mixture. Cook, stirring, for about 2 minutes, until aromatic.

Add the liquid from the chickpeas (aquafaba) and the squash cubes to the pot, and stir.

Turn the heat as low as possible while you layer the vegetables, building a domed shape as you go. Sprinkle about a third of the preserved lemon or lemon zest over the squash or pumpkin, then cover with potato slices. Add a layer of carrots, a third more lemon. Layer the zucchini on top. Lean wedges of cabbage against the sides of the vegetable mound.

In a small bowl, whisk together the hot broth or water with the remaining 1 Tbsp each of oil and spice mixture. Pour over the vegetables. Cover the pot and turn the heat up to medium.

While the tagine heats, use a small knife to peel the skin from the bottom of the tomato. Holding onto the top or stem, grate the tomato flesh on the large holes of a box grater into a dish, leaving discarding the skin. Add the grated tomato and juices to the pot, on top of the zucchini.

As soon as the tagine starts to simmer, reduce heat to low and let cook undisturbed until the vegetables are almost tender, about 25-30 minutes. 

Add the chickpeas, olives and remaining lemon. Add a little more stock or hot water if the pot looks dry.  Cover and continue to cook for another 10-15 minutes. 

Serve in the pot, or the vegetables can be carefully moved and arranged on a large serving platter, taking care with each layer of vegetables and serving on top of couscous or rice. Garnished generously with chopped cilantro or parsley.

[dhampiravidi]

my muses' favorite things...

Jayn

Food - peach ice cream & herb-crusted fish

Drink - hot coffee mixed with chocolate OR sangria

Colour - gold & where deep blue meets violet

Season - spring/summer

Scent - lavender

Instrument - violin

Time of Day - late morning

Item - anthology of fiction from her childhood

Movie - Iron Man

Naela

Food - Moroccan-style tagine (stew w/lamb, dried fruit, spices)

Drink - pretty much any fruit juice made fancy (like mimosas)

Color - periwinkle/lavender (like her/her mom's eyes)

Season - summer

Scent - fresh flowers

Music - harp OR anything by Shakira

Time of Day - late morning

Item - her sword(s) OR a worn fantasy romance paperback

Movie - The Princess Bride

Achilles

Food - banana pancakes OR spanakopita

Drink - he just wants gin, a frappuccino, or water

Color - sea green

Season - summer

Scent - the sea

Music - pop (like Britney Spears) & rock (like Nickelback)

Time of Day - noon

Item - a pair of earrings that his mom bought him

Movie - Star Wars III: Revenge of the Sith

Jas

Food - Japanese food (sushi, curry rice, mochi)

Drink - peppermint tea

Color - bubblegum pink

Season - spring

Scent - citrus

Music - classical (piano)

Time of Day - noon

Item - her dad’s necklace (Wayland ring on a leather cord)

Movie - A Bug’s Life (her dad took her to see it when she was little)

Skadi

Food - beef pot pie (potatoes, peas, carrots) OR blueberry muffins

Drink - something w/cinnamon (rum/horchata) OR Bai Mu Dan tea

Color - forest green

Season - spring & autumn

Scent - cinnamon OR fresh pastry

Music - low woodwinds & chanting

Time of Day - morning

Item - a Jotnar song her parent taught her

Movie - the LOTR trilogy + Good Will Hunting

Oraia

Food - dolmades (Greek stuffed grape leaves), pizettes (Italian chocolate cookies w/almonds & cinnamon)

Drink - paloma (tequila, lime juice, grapefruit soda) or mojito (white rum, sugar, lime juice, soda water & mint); peach green tea

Color - N/A, though she wears a lot of blue & white

Season - any time that isn't cold

Scent - vanilla

Music - Euopop, modern rock, anything worth dancing to

Time of Day - just after sundown

Item - the knife her mom gave her

Movie - Jumping the Broom OR Disney's Hercules

Hestia

Food - Thai coconut chicken soup OR Bûche de Noël [Yule Log]

Drink - Kahlua & Chai OR Chai Tea Latte

Color - orange

Season - winter

Scent - whatever her lover & her kid smell like

Music - 90s pop (mostly dance songs)

Time of Day - early morning

Item - picture of herself & a bunch of the X-Men outside

Movie - Love Actually

Rose

Food - garlic noodles (also she's a vegan, just sayin')

Drink - bourbon OR green tea (either w/honey)

Color - ballet pink OR white

Season - spring (no solstices & few cold breezes)

Scent - the sea

Music - punk-pop (especially acoustic covers)

Time of Day - early afternoon

Item - magic locket (allows for multidimensional comm w/father)

Movie - The Prestige

Aurelia

Food - chicken vindaloo

Drink - simple stuff. Latte. Tom Collins. CBD oil ;)

Color - jade green & gold

Season - summer

Scent - dewy grass, hot cocoa, woodsy cologne

Music - classic rock (especially The Rolling Stones)

Time of Day - early evening

Item - her wand OR a souvenir scarf from Nigeria

Movie - Die Hard OR Waiting to Exhale

Rela

Food - Jogan fruit OR a simple Chinese-style stir fry (vegetarian)

Drink - doesn’t like alcohol; Royal English Breakfast Tea (w/milk)

Color - the electric blue of a holobook

Season - autumn

Scent - trees & forests in general

Music - acoustic covers & R&B

Time of Day - middle of the night

Item - her late master, Maglos Nerot's, yellow lightsaber

Movie - historical documentaries (w/o reenactments)

Eugenia

Food - carbonara (pasta)

Drink - hates alcohol; Arnold Palmer (tea & lemonade)

Color - maroon

Season - spring

Scent - dewy grass

Music - R&B + 00s pop

Time of Day - late morning

Item - she can't pick (isn't materialistic anyway)

Movie - The Bodyguard OR Legends of the Fall

Shayera

Food - chicken mole enchiladas OR falafel

Drink - Hurricane (3x rum, grenadine, OJ, simple syrup) OR a vaguely fruity thing infused w/some caffeine

Color - hot pink

Season - autumn

Scent - cocoa butter

Music - 90s rap & modern alt (Hozier)

Time of Day - noon

Item - her mace

Movie - The Equalizer OR Rush Hour

Mu Lan

Food - nkwobi (spicy Nigerian stew w/cow foot & fish stock)

Drink - ginger beer (doesn't like drinking often)

Color - crimson

Season - spring

Scent - ginger

Music - violin OR indie folk (The Civil Wars, The Lumineers...)

Time of Day - late morning

Item - petals that she preserves in her books

Movie - Miss Congeniality

Monet

Food - steak (medium) frites

Drink - sidecar cocktail (cognac, orange liqueur, lemon juice)

Color - maroon

Season - summer

Scent - apple pie

Music - 80s pop music

Time of Day - noon

Item - her black trenchcoat (which she sometimes wears as M)

Movie - The Mummy

Fantomex

Food - pretty much anything French that's 4-star quality

Drink - White Russian (vodka, coffee liqueur & cream)

Color - white, sometimes silver

Season - winter

Scent - roses

Music - rap (in French, obviously)

Time of Day - nighttime

Item - a picture Evan (his adopted son/nephew) painted for him)

Movie - Casablanca OR Atomic Blonde

Renée Michele

Food - her dad's étouffée OR her mom's lotus root pork bone soup

Drink - vodka & blue raspberry Jello shots OR caramel macchiato

Color - neon colors, typically purple

Season - summer (partly for the thunderstorms)

Scent - chocolate

Music - pop-punk & grunge

Time of Day - noon

Item - her eyes

Movie - Bullet Train

Rhea Livia

Food - cheeseburger w/onions & tomato OR pork broth ramen

Drink - Baya Energy Mango Guava (premade)

Color - electric blue

Season - summer

Scent - chamomile

Music - modern/10s pop

Time of Day - noon

Item - her skateboard

Movie - Scary Movie

#my ocs #admin #favorites

[sanzalwolrd]

Divine Delights: Ramadan Recipes to Elevate Your Dining Experience

Discovering New Flavors with Delicious Ramadan Recipes

Introduction: As the sacred month of Ramadan approaches, it’s not just about fasting from dawn till dusk; it’s also about coming together with family and friends to enjoy delicious meals. Whether you’re breaking your fast with traditional favorites or experimenting with new flavors, we’ve curated a collection of mouthwatering Ramadan recipes to elevate your dining experience during this blessed time.

"Experience the Essence of Ramadan with Every Dish."

1. Lamb Tagine with Dates and Apricots:

A Moroccan-inspired dish that combines tender lamb with the sweetness of dates and apricots, seasoned with aromatic spices like cinnamon, cumin, and coriander.

Serve with couscous or warm bread to soak up the flavorful sauce, making it a satisfying meal to break your fast.

2. Vegetable Samosas:

These crispy, golden parcels filled with spiced potatoes, peas, and carrots are a beloved Ramadan staple in many households.

Make a large batch ahead of time and freeze them, so you can easily pop them in the oven for iftar or suhoor.

3. Chicken Biryani:

A fragrant rice dish layered with marinated chicken, caramelized onions, and a blend of aromatic spices.

Customize the heat level to your preference by adjusting the amount of chili powder and garnish with fresh mint and cilantro for a burst of freshness.

4. Stuffed Dates with Cream Cheese and Pistachios:

Elevate the humble date by filling them with creamy cream cheese and topping them with crunchy pistachios.

These indulgent treats are perfect for satisfying your sweet cravings after a long day of fasting.

5. Hummus and Pita Bread Platter:

Whip up a batch of creamy hummus flavored with tahini, garlic, and lemon juice, and serve it alongside warm, fluffy pita bread.

Enhance the spread with a variety of toppings like olives, roasted red peppers, and pine nuts for added texture and flavor.

6. Rose Milk:

Cool off after a day of fasting with a refreshing glass of rose milk, made by blending milk with rose syrup and a hint of cardamom.

Garnish with chopped nuts or rose petals for an extra touch of elegance.

Conclusion: This Ramadan, let these diverse and flavorful ramadan recipes add joy and nourishment to your iftar and suhoor gatherings. Whether you’re craving comforting classics or adventurous dishes, there’s something for everyone to enjoy during this blessed month of reflection, gratitude, and togetherness. 

Follow For More

 Hijab The Crown

#ramadan #ramadan recipes #iftar

[bokauffmann]

World Tour of Vegan Dinner Ideas

Thank you so much for checking this video out, and welcome to Vegan Delights: Embarking on a Global Culinary Voyage for Dinner Ideas! 

Today, we invite you to join us on a culinary journey, exploring the world of vegan dinner ideas. Get ready to tantalize your taste buds with flavors from every corner of the globe.

Our first stop is Asia, where we discover the art of vegan sushi. Delicate rice rolls filled with vibrant vegetables and drizzled with zesty sauces will transport you to the bustling streets of Tokyo. 

To create your own vegan sushi at home, start by preparing sushi rice according to package instructions. Once cooled, mix in rice vinegar and white wine vinegar. 

Lay out a nori sheet on a bamboo mat and spread the rice evenly, leaving space at one end. Place thin strips of cucumber, carrot, avocado, and sautéed tofu marinated in a blend of soy sauce, maple syrup, and ginger onto the rice. 

Roll tightly using the mat, slice into pieces, and serve with a side of soy sauce for dipping.

Next, we travel to the heart of Mexico, where we uncover the secrets of vegan tacos. Crispy tortillas filled with savory plant-based proteins, fresh avocado, and a spicy salsa will ignite your senses and transport you to the vibrant streets of Mexico City. 

For a hearty filling, consider using a combination of black beans and walnut vegan taco meat. Top with homemade pico de gallo, shredded lettuce, and a drizzle of tahini sauce. 

Assemble your tacos by warming corn tortillas, then layering them with the protein mixture, salsa, lettuce, and avocado. Finish with a generous drizzle of tahini sauce for a creamy touch.

Continuing our journey, we arrive in the Mediterranean, where we indulge in the wonders of vegan moussaka. Layers of tender eggplant, hearty lentils, and aromatic spices create a delectable dish that will transport you to the sun-soaked shores of Greece. 

Begin by roasting slices of eggplant and zucchini until golden. Prepare a tomato sauce with red lentils and a hint of cinnamon for richness. Layer the vegetables and sauce in a baking dish, and top with a creamy béchamel made from plant-based milk and flour. 

Bake until bubbly and golden, and let it rest before serving to allow the layers to set.

Now it's time to experience the rich flavors of Africa. Get ready to savor a vegan tagine, a hearty stew bursting with exotic spices, root vegetables, and chickpeas. Close your eyes, and let the aromas transport you to the bustling markets of Marrakech.

 In a large pot, sauté onions, garlic, and bell peppers in olive oil. Add chunks of carrots, parsnips, potatoes, and leeks, along with dried apricots for sweetness. Season with cumin, coriander, and cinnamon, and add chickpeas for protein. 

Simmer until the vegetables are tender and the flavors meld together. Serve over a bed of fluffy couscous or with crusty bread.

Finally, we reach the land of pasta, Italy. Our last stop takes us to a vegan lasagna, layered with homemade tomato sauce, nutty vegan cheese, and fresh basil. With each bite, you'll be transported to the charming streets of Rome. 

Start by preparing a rich tomato sauce with garlic, onions, and Italian herbs. Layer lasagna noodles with the sauce, vegan ricotta, and spinach in a baking dish. 

Top with vegan mozzarella and bake until the top is golden and bubbly. Let it cool slightly before slicing to ensure perfect layers.

Thank you for joining us on this culinary adventure as we explored the world of vegan dinner ideas. We hope you enjoyed this journey and are inspired to bring these incredible flavors to your own kitchen. 

Don't forget to subscribe to our channel for more delicious vegan recipes. Happy cooking and bon appétit!

[farzanatradingcompany]

Revealing the Flavour of Life: The Attractive Use of Cinnamon in Flavorful Treats  

With its warm, soothing aroma, cinnamon has long been a prized spice in kitchens around the world. Reputable and trustworthy, Farzana Foodstuff Trading Company UAE provides premium food items and ingredients to satisfy the wide range of demands of its clientele. In addition to its wonderful aroma, this versatile bark offers countless culinary uses, elevating both sweet and savory dishes. Join us on a flavorful journey as we explore cinnamon's interesting history, health benefits, and uses in a variety of cuisines. 

Historical spices  

Cinnamon's historical journey is as rich as its flavor. This spice is extracted from the bark of trees in the Lauraceae family, has been traded since ancient times, and is popular across cultures. In ancient Egypt it was a valuable material in embalming rituals, and in medieval Europe it was considered a symbol of wealth and prosperity.  

Different varieties  

Before delving into its culinary uses, it is worth noting that there are two main types of cinnamon: Ceylon cinnamon and Cassia cinnamon. Ceylon cinnamon is also known as "real cinnamon" and is known for its delicate, delicate flavor. The more common cassia cinnamon has a stronger, spicier flavor. However, both varieties can be used in a variety of dishes.  

Sweet Symphony: Dessert Cinnamon  

Cinnamon's natural sweetness and warmth make it a staple in dessert recipes. From classic apple pie to decadent cinnamon rolls, this spice adds depth and complexity to sweet treats. Consider using cinnamon if: 

1. Baked sweets:  

Sprinkle cinnamon on sugar cookies or add it to cake batter for a delicious addition.  

2. Fruit compote:  

Spice up your fruit compote or poached fruit with cinnamon to create a harmonious blend of flavors.  

3. Chocolate and hot drinks:  

Add a pinch of cinnamon to hot chocolate, coffee, or warm milk for a soothing experience. 

Savory Elegance: Cinnamon in Main Courses 

Cinnamon isn't confined to the realm of sweets; its versatility extends to savory dishes, imparting depth and warmth to various cuisines. Explore its savory side by incorporating cinnamon into: 

1. Curries and Stews: 

Add a hint of cinnamon to curries, stews, or tagines to enhance the complexity of flavors. 

2. Rice and Grain Dishes: 

Infuse rice or grain dishes with cinnamon for an aromatic and subtly sweet undertone. 

3. Roasted Vegetables: 

Sprinkle cinnamon on roasted vegetables like sweet potatoes or carrots for a delightful twist. 

Health Benefits and Beyond 

Beyond its culinary allure, cinnamon offers a range of health benefits. Studies suggest that it may help regulate blood sugar levels, possess anti-inflammatory properties, and contribute to heart health. 

Once you complete your exploration of cinnamon's uses in the kitchen, it becomes clear that this spice is more than just a flavor enhancer. A cooking companion that crosses the line between sweet and savory. The next time you smell the enticing aroma of cinnamon wafting through your kitchen, embrace the spice of life and enjoy the delicious symphony it brings to your cooking. 

#Fruits & vegetable food service supplier #Fresh Fruits Suppliers Dubai #Fresh Vegetables Suppliers Dubai #Foodstuff Trading Company UAE #Foodstuff Trading Company Dubai #re-export fruits & vegetables from uae #fruits wholesaler in the uae #fruits & vegetables importer in uae #vegetables wholesale in the uae #fruits & vegetables supplier in the uae #fruits & vegetables exporter in uae #fruits & veggies distributor in dubai #fruit company in dubai

[diadessau]

Recipe for Moroccan Fish Tagine In this mouthwatering Moroccan fish tagine recipe, cod is marinated in zesty chermoula and layered with potatoes, onions, and green bell pepper. 6 cloves garlic minced, 1/2 lemon juiced, 1.5 pounds cod fillets cut into bite-sized pieces, 1/2 cup chopped fresh cilantro, 1/4 teaspoon ground saffron, 3 tomatoes seeded and cut into strips, 1/2 cup chopped fresh parsley, 1 large carrot peeled and cut into matchsticks, 1/4 cup chopped fresh cilantro, 2 potatoes peeled and sliced 1/4-inch thick, 1/2 teaspoon salt, 1 large green bell pepper sliced into rings, 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1 teaspoon ground paprika, 1 large onion cut into rings, 1/2 cup olive oil, 1 tablespoon olive oil

#guests #moroccan #fish tagine #spices #fish tagine dish #crowd-pleaser

[whataboutalicevideoart]

Turkey Tagine bin Youssef Recipe This spiced turkey tagine filled with tomatoes, zucchini, carrots, and onions is best served Moroccan-style, with lots of soft bread for scooping. 1 teaspoon ground cumin, 1 teaspoon salt, 1 large green bell pepper cut into 1/8-inch slices, 1 teaspoon ground black pepper, 2 tablespoons vegetable oil, 3 medium tomatoes chopped, 2 small zucchini cut into 1/8-inch slices, 1 large potato peeled and sliced 1/8-inch thick, 2 medium carrots peeled and cut into 1/8-inch slices, 1 large onion cut into 1/8-inch slices, 3/4 pound turkey breast cut into 3/4-inch chunks, 1 tablespoon olive oil, 2 teaspoons paprika, 3 cloves garlic minced

#skillet #recipe #turkey tagine bin youssef #bites #stew #family #pieces

[halftheguilt]

Flavorful Chicken Tagine Recipe for a Healthy Diet

Chicken Tagine is a traditional Moroccan dish that features succulent chicken cooked with aromatic spices, vegetables and preserved lemons. This flavorful stew is slow-cooked in a tagine, a traditional clay pot with a cone-shaped lid that helps to retain moisture and enhance the flavors. Tagine dishes are known for their rich and exotic taste, making them a favorite among food enthusiasts.

Health Benefits of Chicken Tagine

Chicken Tagine offers a range of health benefits due to its nutritious ingredients. Chicken is an excellent source of lean protein, essential for muscle growth and repair. The dish is also packed with vegetables like carrots, onions, and tomatoes, providing a variety of vitamins, minerals, and antioxidants. The spices used in the recipe, such as turmeric, ginger, and cumin, have anti-inflammatory properties and may contribute to overall well-being.

Variations

While the traditional Chicken Tagine recipe is delicious on its own, you can customize it to suit your taste and dietary preferences. Here are a few variations you can try: - Lemon and Olive Chicken Tagine Add green olives and extra preserved lemons for a tangy twist. - Spicy Chicken Tagine Incorporate chili peppers or harissa paste to give the dish a fiery kick. - Vegetable Tagine with Chicken Increase the amount of vegetables and reduce the chicken for a lighter version. - Apricot Chicken Tagine Include dried apricots and honey for a hint of sweetness. - Mediterranean Chicken Tagine Introduce artichoke hearts, sun-dried tomatoes, and feta cheese for a Mediterranean flair.

Recipe Card: Chicken Tagine

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs in this recipe?Yes, you can use chicken breast, but keep in mind that the cooking time may be shorter as chicken breast tends to cook faster.Can I make Chicken Tagine in a regular pot if I don't have a tagine?Absolutely! You can use a regular pot with a tight-fitting lid instead of a tagine. Just make sure to adjust the cooking time as needed.What can I serve with Chicken Tagine?Chicken Tagine pairs well with couscous, quinoa, or crusty bread. It's also delicious on its own or served over steamed rice.How long does Chicken Tagine last in the refrigerator?Chicken Tagine can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.Can I freeze Chicken Tagine?Yes, you can freeze Chicken Tagine for up to 3 months. Make sure to cool it completely before transferring it to freezer-safe containers or bags.What other vegetables can I add to the dish?Feel free to add your favorite vegetables such as zucchini, eggplant, or potatoes to make the dish even more nutritious and flavorful.Can I make Chicken Tagine in advance for a dinner party?Absolutely! In fact, Chicken Tagine tastes even better the next day as the flavors develop. Prepare it a day in advance and simply reheat it before serving.Can I omit the preserved lemons if I can't find them?If you can't find preserved lemons, you can substitute them with fresh lemon slices. However, preserved lemons add a unique tangy flavor to the dish.Is Chicken Tagine spicy?The level of spiciness can be adjusted to your preference. If you prefer a milder version, reduce the amount of spices or omit the hot spices altogether.Can I make a vegetarian version of Tagine?Absolutely! Simply omit the chicken and increase the amount of vegetables. You can use chickpeas or tofu as a protein substitute. That's it! Enjoy your delicious and nutritious Chicken Tagine. Happy cooking! Read the full article

#chicken #Chickenintomatosauce #ChickenTagine #ChickenTaginerecipe #Chickenwithspices #dietplan #Diet-friendlychickenmeal #flavorful #flavorfuldish #FlavorfulMoroccanstew #Healthychickenrecipe #healthydiet #healthyeating #Moroccanchickendish #Moroccancuisine #Moroccan-stylechicken #nutritiousmeal #recipe #stew #tagine #Taginerecipe #Tangychickendish

[morethansalad]

Carrot and Sweet Potato Tagine with Fennel and White Cabbage (Vegan)

recipe is in German btw

#vegan #dinner #tagine #rice bowl #fennel #carrots #sweet potatoes #cabbage #potato #couscous #orange #onion #garlic #thyme #harissa #chickpeas #cumin #parsley #vegan yogurt #black pepper #sea salt #raisins

[whentherewerebicycles]

unbelievably easy plant-based meals: moroccan vegetable tagine

WHAT YOU NEED:

veggies of your choice! truly anything goes as it’s just a big chunky veggie stew. I used sweet potato, yellow bell pepper, onion, butternut squash, eggplant, and carrot (all chopped into bigger 3/4th to 1” pieces since it’ll be simmering for a long time)

2 cans diced tomatoes (I used fire-roasted for extra flavor)

1 can chickpeas (optional) 

3.5 cups broth or water 

3-5 cloves minced garlic

SPICES (cinnamon, cardamom, coriander, turmeric, cumin, cayenne, garlic powder, ginger, harissa if you have it or sub paprika)

dried apricots or dried cherries or raisins (roughly chopped)

zest & juice of 1 lemon

HOW TO MAKE IT

just a prep note: you will cook all the veggies separately in batches for a couple min in the big deep soup pot first before combining them to make the stew. that means you can chop the next veg while the previous one cooks to save time!

heat oil in a big deep soup pot over medium-high heat. chop your onions & mince garlic. once the oil is sizzling, toss in the onions + garlic and cook for 2 min. chop the next veggie while the onion/garlic is cooking.

once the onions are done, scrape them into a big bowl and throw in the next chopped veggie while you start cutting up the third one. keep repeating this till you’re finished and have a big bowl of lightly sautéed veggies. most veggies will cook ~3 min or until they’re a little softened.

make the spice blend while your last batch of veggies cook. I don’t measure usually I just dump spices into a bowl in roughly the proportions the recipe calls for. this one was heavy on the cinnamon/cardamom/cumin/coriander and then a little lighter on the ginger powder/turmeric/cayenne (you can omit the last one if you don’t like heat).

when the veggies are all done, dump ALL the veggies back into the soup pot and mix in your spice blend. salt & pepper generously. let it all cook for a min or two as you mix to coat all the veggies in the spices.

dump in two cans of diced tomatoes. salt lightly and stir for a minute to combine. you can toss in your chopped dried apricots at this point too—I just eyeballed the amount but about 1/3 a cup maybe?

dump in the 3.5 cups of water or broth (your choice—I used broth but apparently water is more authentic lol). cook uncovered over medium high heat for ten minutes. taste and re-spice/salt as necessary. you probably will need to! I added more cinnamon, cardamom, ginger, and cumin at this stage.

lower to a simmer. cook uncovered for 25-30 min or until the squash and sweet potato are sooooo fork-tender and yummy.

add the drained chickpeas. taste the broth again and adjust spices as needed, then cook 5 more min.

add the zest and juice of one lemon. don’t skip this step as the ZING of the lemon takes this dish to the next level. you can also add some big handfuls of baby spinach if you, like me, are hooked on wilting leafy greens into stews. I also added parsley at this stage.

SERVE!!!! you can serve it over couscous or rice or eat it with the bread of your choice (I made whole-wheat pita) but it’s absolutely hearty enough to eat on its own.

#many steps but so easy #the only time consuming part is doing the veggies at the beginning #but when I realized I could chop while one was cooking i was like OHHH that’ll make it go so quick #unbelievably easy plant based meals

[allwaysfull]

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

[foodmeal]

#atraditionalMoroccanstewcookedinacone-shapedearthenwaredish.Learnaboutitshistory #andvariationsinourultimateguidetotagine.TrytheauthenticflavorofMoroccowithourrecipefortaginestew. #Chinese #history #Indian #indianRestaurants #IndianSpices #Indulgeinthefragrantandmouthwateringtasteoftagine #ingredients #meal #Restaurants #Spices #uk

[allwayshungry]

Recipe for Carrot and Potato Tagine with Peas

This is a classic peasant or “poor man’s” tagine, which can be easily adapted to suit the season or the budget by substituting the peas with beans, chickpeas, or chopped turnip or cabbage. Serve with plain couscous, rice or chunks of crusty bread. Serves 4.

Ingredients

2–3 Tbsp ghee, or 1 tablespoon olive oil plus 1 tablespoon butter

2 onions, halved and sliced with the grain

4 garlic cloves, chopped

25 g/a 1-inch piece of fresh ginger, peeled and chopped

1–2 red chillies, deseeded and finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 teaspoons ground turmeric

8 small potatoes, peeled and left whole

3–4 carrots, peeled and cut into 3–4 chunks

600 ml/2 1⁄2 cups vegetable stock

225 g/1 1⁄2 cups freshly shelled or frozen peas

a small bunch of fresh flat leaf parsley, finely chopped

a small bunch of fresh mint, finely chopped

sea salt and freshly ground black pepper

Preparation

Heat the ghee in the base of a tagine or in a heavy-based saucepan, stir in the onions, garlic, ginger, chillies and the cumin and coriander seeds and sauté for 2–3 minutes. Add the turmeric and the potatoes and carrots. Pour in the stock and bring it to the boil. Put the lid on the tagine, reduce the heat and cook gently for 15–20 minutes, until the potatoes and carrots are tender.

Toss in the peas, add half the parsley and mint, and season with salt and pepper. Add a little extra water, if necessary, put the lid back on and cook gently for 5–6 minutes. Garnish with the rest of the parsley and mint before serving.

#Vegetarian Tagines and Couscous #Ghillie Başan #tagine #carrot and potato tagine #zabars