It seems, we humans have a unique way of coming away from an experience or adventure, forgetting the things we want to and remembering others.
After visiting Morocco in 2014, I have many very interesting memories from our trip. One thing travel does well, is it teaches us so much more than can be learned any other way. On that trip we were travelling with the Trafalgar company so our experience was made exceptional.
Many cultures have influenced Moroccan cooking. For some reason, some of these flavors have resonated with me and I seem to find a way to use them no matter what kind of meat I’m cooking.
This dish celebrates the sweetly spiced seasonings of Morocco which pair so beautifully with fruit and couscous. I hope you will try the recipe and enjoy it as much as we did.
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Fruited Pork Tenderloin with Moroccan Spices
A beautiful presentation with exceptional flavor pairings.
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Instructions
Couscous
Heat oil in small saucepan. Add chopped green onion, cumin & ginger; saute until onion is tender. Stir in honey & add broth; bring to a boil. Remove from heat & add couscous, margarine, salt & pepper. Let stand 5 minutes then fluff with fork adding a little more margarine if necessary.
Fruit Stuffing
Chop dates & apricots. Shred apple. In a small bowl combine all filling ingredients adding 1/2 cup prepared couscous.
Preheat oven to 400 F. Trim pork tenderloin & remove 'silver skin', then butterfly. Place a piece of plastic wrap over meat & flatten to even thickness. Sprinkle meat generously with salt & pepper. Line the inside of the tenderloin with fresh spinach leaves. Spread filling mixture evenly on top of spinach leaves. Roll up in 'jelly roll' fashion; place on lightly oiled foil paper on top of oven broiler pan. Rub Fig Balsamic dressing on outside of tenderloin.
Place stuffed tenderloin in oven & bake for 20-25 minutes or until they have reached an internal temperature of 155 F. (68 C), then remove from oven. Allow to rest for 5 minutes. During this time the internal temperature will rise to 160 F (71 C).
No doubt the biggest problem vegetable gardener’s have with the squash ‘family’, is it’s frightening productivity even when growing conditions are marginal. It’s growth is so rapid that when heat and moisture are ideal, you could be picking your zucchini daily. That being said, there’s no such thing as too much zucchini in my opinion. A member of the gourd family, its versatility is amazing! From appetizers to dessert, zucchini covers every recipe category.
This Zucchini-Apple Bundt Cake is a healthy veg/fruit combo topped with a refreshing Limoncello Glaze. Authentic limoncello is made from Italian lemons, which come from the Amalfi coast in Italy. Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it.
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Zucchini / Apple Bundt Cake with Limoncello Drizzle.
Zucchini, apple & limoncello create an explosion of flavors in this moist bundt cake.
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Instructions
Apple Streusel Filling
Peel & chop apples. In a small bowl, combine apples with remaining filling ingredients & mix well. Set aside. If you prefer, you can cook everything except nuts for 3-4 minutes & then stir in nuts. Cool before adding to cake.
Zucchini-Apple Cake
In a large bowl, beat zucchini, sour cream ( or yogurt), sugar, egg whites, oil, egg & vanilla until well blended. In a small bowl, combine flour, baking powder, baking soda & salt; gradually beat into zucchini mixture until blended.
Preheat oven to 325 F. Spray & flour a bundt cake pan. Spread 1/3 of the batter in pan; spoon 1/2 of filling carefully over cake. Top with another 1/3 of cake batter then remaining filling, finishing with last 1/3 of cake batter.
Bake for about 50 minutes or until a toothpick inserted near center comes out clean. Cool for 5-10 minutes before removing from pan to a wire rack to cool completely.
Limoncello Glaze
In a small dish, mix together powdered sugar & limoncello liqueur. When cake is cool, drizzle slowly over top.
A few years back, Brion and I discovered how good Butternut squash was. I’m not sure why it took so long but since then I’ve tried to make up for lost time. Being a winter squash I had served it with a cranberry stuffing as a side dish that Christmas. This sweet, nutty tasting squash has since then worked it’s way into numerous meals at our house.
The ebook I have on AMAZON right now, includes about 50 recipes in it. One of the recipes that we have enjoyed a lot is this Ham & Butternut Squash Pizza. For anyone who has a problem with yeast, the crust uses baking powder instead. This recipe puts a whole new spin on a traditional ham & pineapple pizza.
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Ham & Butternut Squash Pizza
Caramelized onions & butternut squash on an 'old favorite', ham & pineapple pizza.
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Rating: 5
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Instructions
Butternut Squash Sauce
Preheat oven to 400 F. Line a baking sheet with parchment paper. Split butternut squash down the middle & scoop out seeds & fibrous strings. Place the cut side down on baking sheet; roast until it becomes very soft & mushy. Remove from oven; allow to cool then scoop out flesh & place in a food processor. Blend until smooth with milk (or broth), salt & pepper. Adjust if necessary so you end up with a nice 'sauce' for the pizza. Set aside.
Caramelized Onions
Heat oil in skillet until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color.
Pizza Crust
In a medium bowl, measure dry ingredients for pizza crust. Make a well in center & add milk. Stir until dough leaves the sides of the bowl. With buttered hands, gently knead 5-6 times then press into one 14-inch pizza pan.
Pizza Assembly
Spread with 'sauce'; sprinkle with mozzarella ( or nacho) cheese, onion, ham & pineapple. Top with remaining Gorgonzola (or Gouda) cheese. Bake for 20-25 minutes until crust is browned.
There’s something special about pairing turkey or chicken with apples and herbs. It seems to me the whole idea probably stems from ingredients used in stuffing a turkey for Christmas dinner. I’ve tried a few different recipe combinations for these sausage. This one seems to be the one we always enjoy the most.
Speaking of turkey, I’d like to tell you about a very old memory since I brought the subject up. As you know, if you have been following my blog, I was raised on a farm in southern Alberta, Canada. It was dry land farming so it was imperative my folks not only grew grain but also raised animals. Along with cattle, pigs and chickens, my mother raised a few turkeys. On one occasion, my sister and I were making our way across the farm yard on our tricycle. Loretta was the driver with me standing on the back when all of a sudden I was accosted by a huge turkey. With his large wings, he knocked me to the ground and started pecking me for some reason. My mother saw the commotion from the kitchen window and came running to my rescue. Needless to say, from that time on, I have always been leary of animals bearing beeks and feathers. Nevertheless, I do like the taste of turkey.
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Turkey/Apple Sausage with Herbed Couscous
Homemade sausage is such a nice change from 'store-bought'.
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Instructions
Turkey - Apple Sausage
Heat oil in skillet; add onion & saute until softened, about 3 minutes. Add apples & saute until until apples are very tender, 3-5 minutes longer. Transfer to a large bowl & cool completely. Add turkey, cracker crumbs, egg & spices; mix well. Divide the sausage into 6 equal portions & roll into approximately 8-inch lengths. When ready to cook, they can either be baked in the oven at 450 F. or lay on a sheet of greased foil & cook on the barbecue.
Herbed Couscous
In a medium saucepan, heat 1 tsp oil; add next 4 ingredients. Cook & stir for about 3 minutes until onion is soft. Add honey; heat & stir for 30 seconds to coat onion. Add broth; bring to a boil. Add couscous & 1 tsp oil. Stir, cover & remove from heat. Let stand for 5 minutes without lifting lid. Fluff. Stir in remaining ingredients.
Dijon - Apricot Mustard
In a small bowl, whisk together Dijon mustard & apricot preserves. Serve with turkey-apple sausages.
Recipe Notes
- I like to make extra sausage and freeze them for other meals. They come in so handy when your time is short.
- If you prefer a plain couscous instead of spicy, omit cumin & ginger replacing it with dried basil or a spice of your choice.
- This meal is nice to serve with a mixed green salad of your choosing.
Summer time is salad time! Taco Salad is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.
This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together. Tex-Mex combines elements of Anglo, Spanish and Mexican.
The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.
Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.
The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.
Taco Salad doesn't have to be 'old school' and boring --- customizing it to your personal tastes makes a huge difference.
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Ingredients
Salad Ingredients
- 6 cups romaine, shredded
- 230 grams cherry tomatoes, quartered
- 398 ml black beans, rinsed & drained
- 5 green onions, chopped
- 1/4 cup fresh cilantro, chopped, optional
- 2 Tbsp sliced ripe olives, drained
- sliced jalapeno peppers, optional
- 60 grams Mexican cheese blend, shredded
- 1 avocado, sliced for topping, optional
Ingredients
Salad Ingredients
- 6 cups romaine, shredded
- 230 grams cherry tomatoes, quartered
- 398 ml black beans, rinsed & drained
- 5 green onions, chopped
- 1/4 cup fresh cilantro, chopped, optional
- 2 Tbsp sliced ripe olives, drained
- sliced jalapeno peppers, optional
- 60 grams Mexican cheese blend, shredded
- 1 avocado, sliced for topping, optional
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Instructions
Tortilla Bowls
Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.
Beef Taco Meat
In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.
Chicken Taco Meat
Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.
Salad Dressing
In a small bowl, whisk dressing ingredients.
To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.
Recipe Notes
- Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
- If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
- Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.
Today, July 25th, we celebrate my sister Loretta’s birthday.
‘To have a sister like you is like finding a treasure in ones life’. ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’
In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.
The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris to the fullest.
Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.
Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe, which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.
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French Crepes
Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
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Ingredients
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Seafood Filling
- 340 grams shrimp/scallop combo, raw
- 2 Tbsp oil
- 1 medium zucchini, diced small
- 4 green onions, sliced
- 1 tsp garlic, minced
- 1 cup fresh mushrooms, sliced, sliced
- 1 small green or red pepper, diced
- 1/2 cup water chestnuts, finely diced (optional)
- 1/4 tsp ginger, ground
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 2 Tbsp sesame seeds, toasted (optional)
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Ingredients
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Seafood Filling
- 340 grams shrimp/scallop combo, raw
- 2 Tbsp oil
- 1 medium zucchini, diced small
- 4 green onions, sliced
- 1 tsp garlic, minced
- 1 cup fresh mushrooms, sliced, sliced
- 1 small green or red pepper, diced
- 1/2 cup water chestnuts, finely diced (optional)
- 1/4 tsp ginger, ground
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 2 Tbsp sesame seeds, toasted (optional)
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
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Instructions
Crepes
Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.
Gouda Crepe Sauce
In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.
Seafood Filling
In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.
Strawberry-Citrus Filling
In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.
In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.
Recipe Notes
- I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me. Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
- Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.
CELEBRATING FATHER’S DAY!
Father’s Day, a time to honor our fathers and father figures who have influenced our lives. Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important is the just act of doing it
….. ‘Remembering you is easy, we do it every day. Missing you is the heartache that never goes away’.
My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.
Since both of our Dad’s were ‘meat & potatoes’ kind of men, it seems fitting that my Father’s Day blog recipes would center around just that. When I made the Caramelized Onion-Apple Burger combination for us, I made it with ground pork but I’m sure it would taste great with either ground beef or chicken. The Gourmet Stuffed Potatoes are definitely a tried & true recipe that has been around forever but are always enjoyed.
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Caramelized Onion-Apple Burgers with Stuffed Potatoes
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Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
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Instructions
Caramelized Onion-Apple Burgers
To Caramelize Onions/Apples: Heat oil in a large skillet. Add onions & apples; sprinkle with salt. Cook & stir about 15 minutes or until both are tender. Reduce heat; sprinkle with vinegar. Cook, stirring until golden. Stir in brown sugar; cook & stir until caramel brown in color.
To Make Stuffed Burgers: Place ground meat in a large bowl & combine with spices. Mix well. Shape into 8 thin patties. Divide onion/apple mixture into 8 portions. Place one portion on each of 4 patties ( reserve other 4 portions for later use). Top with remaining 4 patties & press gently to seal enclosing filling completely. Place burgers on preheated, greased barbecue grill over medium heat, close lid & grill, turning once. Cook approximately 14 minutes total. Top with remaining onion/apple mixture. Serve on buttered, lightly grilled Ciabatta buns.
Gourmet Stuffed Potatoes
Pierce potatoes with a fork; rub with oil if desired. Bake at 400 F. for 1 hour or until tender. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
In a small skillet, saute onions in 1/4 cup butter until tender. Stir Ranch salad dressing mix into sour cream & add to potato pulp along with cream, salt & pepper. Fold in cheese & bacon bits. Spoon into potato shells. Place on a wire rack in a foil baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Place pan on barbecue to heat through while meat is cooking. If you prefer, you can always put them in the oven at 350 F. for about 20 minutes instead.
