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Morocco

Slow Roasted Moroccan Fennel 

Slow Roasted Moroccan Fennel 

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Yield: 4-6 servings

2 large Fennel Bulbs, cut into quarters

¼ cup Extra Virgin Olive Oil 

¼ cup Butter, cubed

1 tsp This Little Goat went to Morocco

1 tsp Kosher Salt

½ cup Golden Raisins 

¼ cup Toasted Pine Nuts

1 tsp Red Wine Vinegar

¼ cup Grated Parmesan 

2 Tbsp Mint, torn

Preheat oven to 350 degrees

Toss fennel bulbs in olive oil, salt and Morocco Spice. Place in a baking dish and sprinkle with cubed butter. Wrap tightly in foil and bake for an hour and half. 

Remove from oven and pull fennel out of juices. Add juice to a small pot with raisins and red wine vinegar. Simmer for 5 minutes until raisins plump. Add pine nuts and toss to coat. 

While raisins plump, sprinkle fennel with grated parmesan and broil until golden brown. 

To plate lay broiled fennel on a platter, drizzle with raisin and pine nut vin and garnish with mint. 

Shakshuka

Shakshuka

SHAKSHUKA

i think often the focus of spicing up our food lands on dinner... why not start the day with some excitement and lots of flavor! of course, brunch for dinner is always a good way to go, too!

—Steph

Serves 4-6

Shakshuka

3 tablespoons olive oil
1 medium white onion, julienned
1 red bell pepper, julienned
1 tablespoon This Little Goat went to Morocco
1 28-ounce can crushed tomatoes, preferably fire-roasted
Salt and pepper to taste
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Fresh cilantro for garnish, optional

Preheat oven to 350-degrees. Heat oil in a cast iron or oven-safe skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until tender, about 10 to 15 minutes. Add This Little Goat went to Morocco and tomatoes. Cook, stirring occasionally, until reduced, about 10 minutes. Stir in feta and season to taste with salt and pepper. Make six indents in mixture and carefully crack in eggs Transfer to oven and bake until eggs have set, about 7 to 10 minutes. Garnish with cilantro and serve with warm naan.

Hummus with Southeast Asia Sauce

Hummus with Southeast Asia Sauce

Hummus 

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6 tablespoons tahini

2 tablespoons extra virgin olive oil, plus extra for garnish 

1 (14-ounce) can chickpeas, drained 

1 teaspoon This Little Goat went to Moroccospice mix, plus extra for garnish 

¼ cup fresh lemon juice 

¼ cup water 

1 tablespoon fresh cilantro, chopped

In food processor add tahini and whip for 2 minutes. Add chickpeas, Morocco spice, lemon juice, and water. Process until mostly smooth, about 3 to 5 minutes.  

Scrape down bowl. While the machine is running, add oil in a steady stream through feed tube. Scrape again, and continue to process until hummus is smooth and creamy, about 30 - 45 seconds. 

Transfer to serving bowl, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil, sprinkle with Moroccan spice. 

Marbled Potatoes with Garlic Sauce

Marbled Potatoes with Garlic Sauce

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Marbled Potatoes with Garlic Butter Sauce
Prep Time: 45 minutes
Yield: 4 servings

Ingredients:
1 ½ lbs Russet Potatoes
1 Tbsp Salt
2 Tbsp Grapeseed or Canola Oil
1 Tbsp Butter
1 tsp This Little Goat went to Morocco Spice Mix
½ c Scallions, thinly sliced on a bias

Put potatoes in a medium pot and cover by 1” with cold water, bring to a boil and add salt. Reduce to a simmer and cook until potatoes are just fork tender, but not falling apart, drain. Break into large pieces, cool completely in fridge. Potatoes can be prepared to this point a day in advance. Heat oil and butter in a large sauté pan until butter has started to brown. Add potatoes and sprinkle with Morocco Spice Mix, and cook until starting to brown, flip and repeat until all sides are have been seared and coated. Add scallions and cook for another minute. Serve immediately. Don’t worry that they potatoes break down in the cooking process; that is part of the charm of using russet potatoes.

Roasted Moroccan Cauliflower

Roasted Moroccan Cauliflower

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Roasted Moroccan Cauliflower
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

Ingredients:
1 head Cauliflower, outer leaves and core removed, cut into large florets
2 Tbsp Extra Virgin Olive Oil
4 tsp Dark Brown Sugar
1 tsp This Little Goat Went to Morocco Spice Mix
2 Tbsp Mint, torn
2 Tbsp Scallions, sliced thinly on a bias

Preheat oven to 400. In a large bowl, combine cauliflower with olive oil, sugar, Morocco Spice Mix, and 1 tsp salt, toss until well coated. Spread cauliflower on baking sheet and and bake for 15-20 minutes, stirring occasionally. Turn oven up to 500, continue cooking for 10-15 more minutes, stirring every 5 minutes to prevent them from burning. When cauliflower is well colored and tender, remove from oven. Toss with herbs, season to taste and serve immediately.

Home Fries

Home Fries

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Home Fries
December 19, 2016 Prep Time: 30 minutes
Yield: 4 servings

Ingredients:
- 1 ½ lbs Russet Potatoes
- 1 Tbsp Salt
- 2 Tbsp Grapeseed or Canola Oil
- 1 Tbsp Butter
- 1 tsp This Little Goat went to Morocco Spice Mix
- ½ c Scallions, thinly sliced on a bias

Instructions:

Put potatoes in a medium pot and cover by 1” with cold water, bring to a boil and add salt. Reduce to a simmer and cook until potatoes are just fork tender, but not falling apart, drain. Break into large pieces, cool completely in fridge. Potatoes can be prepared to this point a day in advance.
Heat oil and butter in a large sauté pan until butter has started to brown. Add potatoes and sprinkle with Morocco Spice Mix, and cook until starting to brown, flip and repeat until all sides are have been seared and coated. Add scallions and cook for another minute. Serve immediately. Don’t worry that they potatoes break down in the cooking process; that is part of the charm of using russet potatoes.

Grilled Moroccan Sweet Potatoes

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Grilled Moroccan Sweet Potatoes
December 19, 2016 Prep Time: 30 minutes
Yield: 4 servings

Ingredients:
- 1 lb Sweet potatoes (about 2 large), sliced 3/8" thick
- 2 Tbsp Grapeseed or Canola oil
- 2 tsp This Little Goat Went to Morocco Spice Mix
- 2 tsp Salt
- 2 Tbsp Butter
- 1 Tbsp Thyme, chopped small
- 2 Tbsp Parsley, chopped small

Instructions:

Toss potatoes with oil, Morocco Spice Mix, and salt. Heat grill to medium hot. Scrape and oil grate. Place potato slices on grill. Cook until well marked and very tender, about 5-7 minutes per side (you may have have to flip more than once to cook through without burning).
Remove from heat, toss with butter, thyme and parsley, adjust seasoning with salt if desired. Serve immediately.

Grilled Chicken Marinated with Lemon and Morocco Spice

Grilled Chicken Marinated with Lemon and Morocco Spice

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Grilled Chicken Marinated with Lemon and Morocco Spice
December 19, 2016 Prep Time: 15 minutes
Yield: 4 servings

Ingredients:
- 4 Boneless/ Skinless Chicken Breasts
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Brown Sugar
- 3 Tbsp Dijon Mustard
- 1 tsp Salt
- Grated Zest and Juice of 1 Lemon
- 1 Tbsp This Little Goat Went to Morocco Spice Mix

Instructions:

Place all ingredients except lemon juice into zip top bag, pushing out as much air as possible. Marinate in the fridge for 2-4 hours, flipping bag halfway through.
Heat grill to medium hot. Scrape and oil grate. Remove chicken from marinade and place smooth side down on grill. Cook for 3-5 minutes, and then flip and cook until chicken registers 165 on an instant read thermometer. Remove from grill, tent with foil and let rest for 5-10 minutes. Drizzle lemon juice over chicken before serving immediately.

Moroccan Chicken and Mushroom Stir Fry

Moroccan Chicken and Mushroom Stir Fry

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Moroccan Chicken and Mushroom Stir Fry
December 20, 2016 Prep Time: 1.5 hours
Yield: 4 servings

Ingredients:
- 4 Boneless Skinless Chicken Thighs
- 6 Tbsp Grapeseed or Canola Oil, divided

- 2 Tbsp Honey
- 1 Tbsp This Little Goat Went to Morocco Spice Mix, divided
- 1 lb Cremini Mushrooms, sliced
- 1 bunch Scallions, greens sliced thinly, whites cut to 2” lengths and cut in half
- ¼ cup White Wine
- ½ cup Low Sodium Chicken Stock
- 2 Tbsp Butter
- ¼ cup Mint, chiffonade

Instructions:

Whisk together ½ cup of oil, honey and 2 tsp Morocco Spice Mix. Slice chicken thighs and add to marinade, marinate for 30 minutes to 1 hour. In a sauté pan, heat 1 tablespoon oil until shimmering. Add chicken with marinade, and allow to cook until well browned. Flip chicken and move to the side of the pan, add remaining oil and allow to heat. Add mushroom and scallion bottoms and cook until translucent. Deglaze with white wine and allow to reduce by half. Add chicken stock to pan and cook for 3-4 minutes to allow sauce to thicken slightly. Melt butter into pan and whisk until smooth. Transfer to a serving platter, sprinkle with mint, adjust seasoning if desired and serve immediately.

Moroccan Roasted Cauliflower

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Moroccan Roasted Cauliflower
December 19, 2016 Prep Time: 30 minutes
Yield: 4 servings

Ingredients:
- l head cauliflower
- 2 Tbsp Extra Virgin Olive oil
- 4 tsp Dark Brown Sugar
- 1 tsp This Little Goat Went to Morocco Spice Mix
- 2 Tbsp mint, torn
- 2 Tbsp scallions, sliced on bias

Instructions:

Preheat oven to 400.

In a large bowl, combine cauliflower with olive oil, sugar, Morocco Spice Mix, and 1 tsp salt, toss until well coated.

Spread cauliflower on baking sheet and and bake for 15-20 minutes, stirring occasionally.

Turn oven up to 500, continue cooking for 10-15 more minutes, stirring every 5 minutes to prevent them from burning.
When cauliflower is well colored and tender, remove from oven. Toss with herbs, season to taste and serve immediately.

Moroccan Egg Salad

Moroccan Egg Salad

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Moroccan Spiced Egg Salad

Serves: 4-6

Time: 20 minutes

Ingredients:

8 eggs, hard boiled and peeled

1/2 - 3/4 cup mayonnaise

1 Tbsp Dijon mustard

2 tsp salt

1 Tbsp seasoned rice wine vinegar

1 tsp This Little Goat Went to Morocco Spice Mix

1 tbsp shallot, minced (optional)

3-4 Tbsp fresh dill, minced

Dice eggs, or push through cooling rack with square holes.

Mix gently with 1/2 cup mayonnaise, mustard, salt, vinegar, Morocco Spice, shallot, and 3 Tbsp dill.

Refrigerate for 30 at least minutes for flavors to meld, or up to overnight.

Before serving, adjust seasoning to taste with additional mayonnaise, salt, dill, and vinegar

.

Orange and Belize Spice Snap Peas

 

Serves: 4 as a side dish

Time: 20 minutes

Ingredients:

1 tsp canola or grapeseed oil

2 lb snap peas, strings removed

2 tsp This Little Goat Went to Belize Spice Mix

Zest of 1 orange

Juice of ½ orange

Salt to taste

Heat oil in large heavy bottom skillet until almost smoking.  Add snap peas, season with salt, and cook on high, stirring occasionally until crisp tender and with patches of golden brown.  Add spice mix and orange zest and juice.  Toss a couple of times to coat, and adjust seasoning as necessary.  Serve immediately.  

Citrus Spiced Rice Crispy Treats

Citrus Spiced Rice Crispy Treats

Citrus Spice Rice Crispy Treats

Yield: 1 9"x13" pan

Time: 15 minutes

 

Ingredients:

3 Tbsp butter

1 lb mini marshmallows

2 Tbsp corn syrup

2 tsp vanilla

1/2 tsp salt

½ tsp This Little Goat Went to Belize Spice Mix

Zest of 1 grapefruit

8 c crisped rice cereal

 

Grease a 9"x13" pan. Melt butter in a 6-8 qt sauce pot over medium low heat.  Add marshmallows, corn syrup, vanilla, and salt.  Stir continuously until marshmallows are almost completely melted.  Add cereal and grapefruit zest.  Stir vigorously until all cereal is well coated, pour into prepared pan.  Pat down using well greased hands or greased wax paper.  Allow to cool before cutting.  

Chickpea Salad

Chickpea Salad

 

Serves 4 for lunch with crusty bread

Time: 1 hour

Active Time: 30 minutes

Ingredients:

1 small red pepper, 1/4" dice

3 radishes, cut into matchsticks

1/2 English cucumber, 1/4" dice

1/2 small red onion, 1/4" dice

1/3 c Kalamata olives, rough chop

1 small carrot, shredded

2 15 oz cans chickpeas, rinsed and drained

1 tsp This Little Goat Went to Belize Spice Mix

1 tsp salt

1 tsp honey

3 tbsp extra virgin olive oil

Toss all ingredients together and allow to sit for at least 30 minutes (or up to 12 hours) for flavors to meld. Toss again, season to taste and serve