Feeds:
Posts
Comments

Posts Tagged ‘Moroccan’

Moroccan Lemon Cake

Some of our friends had a great idea a few months back to get together once a month for what we call “Country Dinners.” Basically one couple chooses a country and makes a main dish from that region, and everyone else brings a side dish/dessert/appetizer. That way we get to try lots of different cuisines without having to slave away in the kitchen all night. So far we’ve “visited” Macedonia, Italy, and Cuba. Last night was Morocco. I have no experience with Moroccan food, so I turned to Google for dessert ideas. Below is what I found. It was easy to make and turned out delicious!

Moroccan Lemon Cake

  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 tbs. fresh lemon juice
  • Zest from 1-2 lemons
  • 1 tsp. vanilla

Preheat your oven to 350 degrees. Grease and flour a small bundt or tube pan. Zest and juice the lemons.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder, and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest, and vanilla.

Pour the batter into your prepared pan and bake for about 40 minutes, or until the cake tests done. (I suggest setting the timer for 35 minutes, it seemed to brown quickly.)

Allow the cake to cool in the pan for 7-10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.

There are also Orange and Chocolate versions.

Next up – Jared and I are hosting France! I’m thinking Warm Goat Cheese Salad, Boeuf Bourgignon, and Nutella-Banane Crepes. Yum!

Read Full Post »

Tonight wasn’t a 30-minute meal, as is usually my custom on weeknights – I went for Moroccan Stew, from Sandra Lee’s Semi-Homemade Cooking Made Light (p. 110). I often make her recipes when I need to go to the grocery store, because a majority of the ingredients she uses are canned, frozen, or prepackaged. This stew was fantastic! The best part was that all you had to do was mix the ingredients, simmer for 30 minutes, add some couscous and done! The sweetness of the dried apricots combined with the softened vegetables and plump couscous was perfect – this meal was incredibly filling and would be great to warm you up on a cold, wintry night.

I can’t find an online version of the recipe, so I’ve listed it here:

  • 1 container (32 oz.) vegetable broth (I used 2 cans of chicken broth)
  • 1 box (5.7 oz.) curry-flavored couscous (I used 6 oz. of plain couscous and added 1 tsp. curry powder)
  • 1 bag (12 oz.) frozen broccoli, cauliflower, and carrots
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 cup dried apricots (be careful here – using too many apricots can be overpowering to the dish)
  • 1/2 cup frozen chopped onions (I used 1-2 tbs. dried onion flakes; fresh onion would also work)
  • 1 tbs. lemon juice
  • 2 tsp. crushed garlic
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper (I actually used paprika here)
  • I added 1 can of chicken and a handful of raisins

In a large pot, combine all ingredients except couscous. Bring to a boil over medium-high heat; reduce heat. Simmer for 30 minutes. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Serves 4.

Read Full Post »