Moroccan Carrots Salad

Time files! It's been a long while since my last post. However, I am back again and I will try to post new recipes as often as I can.

Today's recipe is Moroccan carrots salad; a spicy side dish to be served alongside any main course. It can be served warm or cold, and it can even be preserved in the fridge for a day or two. As usual, this is an easy, fast, and healthy recipe to try. 

Tips: 1- Carrots maybe substituted with turnips or potatoes. 
        2- Try not to overcook your vegetables while boiling. 
        3- Usually, the veggies are to be diced small, I suggest to use a food processor or a    
            hand chopper to speed up the process.

Ingredients

-  500g carrots, peeled and boiled.

- a bunch of parsley and coriander.

- 4 to 6 gloves of garlic.

- 3 tbsp lemon juice.

- A quarter of pickled lemon.

- 3 to 5 tbsp olive oil.

- Salt, paprika, cumin, chilli flakes, and some dried chillies.

Process

1- Chop your carrots until you reach the small dices form.

2- Chop the remaining ingredients separately, except olive oil, lemon juice and chillies.

3- In a bowl, add diced carrots and the other mixture, then lemon juice and olive oil. Mix until everything is combined together.

4- In a pan, add the mixture, and add the chillies. Toss for 15 to 20 min in low heat. 

Enjoy!

Tuna Rice Salad

     I have known different recipes of tuna rice salad. However, I found that the recipe my mother taught me is actually the best. It consists of many ingredients, but the result is really good. This salad is easy, healthy, delicious, and colorful too. It is my family's favorite rice salad. I hope you enjoy it!

Ingredients

- 300g Rice, boiled and well drained
- 100g Canned Corn
- 100g Canned Tuna
- 1 Red pepper, roasted and diced
- 1 Green pepper, roasted and diced
- 2 tbs Cornichon, cut
- 2 tbs Parsley, chopped
- 3 tbs Vegetable oil
- 2 to 3 tbsp Lemon juice
- Salt, pepper, and cumin 

 

 * For roasted pepper tip check my recipe  http://safaa-inthekitchen.blogspot.com/2013/02/sauteed-potatoes-with-red-pepper.html

 Process

1- In a bowl, add all the ingredients except rice, mix well.

2- Add rice and toss until combined. Taste it if it needs more seasonings. Refrigerate until cold and serve. 

It's done! It looks delicious, right?

Moroccan Eggplant Salad (Zaaluk)

     As promised, I am presenting today another eggplant recipe. It is a traditional Moroccan salad actually, and it is called Zaaluk. Well, there are many Zaaluk recipes. However, the one I am showing you today is the easiest, it does not require any roasting or frying, you only need to put all ingredients in a pressure cooker or a regular saucepan to cook and that's it. It may be served warm or cold. Moreover, It may be preserved in the refrigerator up to 3 days. I hope you like my recipe! 

Ingredients

- 4 Eggplants (medium-sized) cut into cubes
- 1 Tomato, cut into cubes
- 1 Green pepper (small), chopped
- 1 Red pepper (small), chopped        *You may use only 1 big green or red pepper.
- 2 tbsp Garlic, minced
- 2 tbsp Parsley, minced
- 3 to 4 tbsp olive oil
- 2 tbsp Tomato sauce (optional)
- 1 Hot pepper (optional)
- 1 quarter Preserved lemon
- Salt, cumin, and paprika (1 tbsp)
- Water, about 1/2 cup

Process

1- In a pressure cooker, or a sauce pan, and in medium heat, add tomatoes, pepper, garlic, oil, salt, and paprika. Cook for 2-3 minutes or until tomato is tender, stir occasionally.

2- Add parsley, tomato sauce, and hot pepper, mix until combined and then add eggplants. Toss to coat.

3- If you are using a pressure cooker, add about 1/2 cup of water or until veggies are 2/3 covered, and cook for 10 min. If you are using a regular sauce pan add 1 and 1/2 cups of water or until they are submerged by 1/3. Cook for about 20-30 min. 

4- Using a wooden paddle, mash your eggplants until soft. You may remove the hot pepper before that. 

5- Add cumin and simmer while stirring for 3-5 min or until water is completely evaporated. 

That's it!

Vegetable Salad

     Today's recipe is a vegetable salad. It's a healthy side dish to serve with your meal. Actually, I learned the basic ingredients of this recipe from my mother. It has always been one of my favorite salads. Well, people usually season their salads with salt and pepper, but I learned the secret ingredient; it's cumin! Yes, it works really well with these veggies, trust me!
     
     Vegetables I am using here are potatoes, carrots, and cauliflower. However, you may use any of your favorites. This salad is healthy, delicious, and very simple to make. I hope you like it.

Ingredients

- 2 Potatoes, peeled and cut into cubes
- 4 Carrots, peeled and cut (4 small or 2 big carrots)
- 1 Had of small cauliflower 
- 1 small onion, finely minced
- 3 tbsp Canned corn
- 2 tbsp Green olives, cut
- 1 tbsp Cornichon (gherkin)
- 2 tbsp Parsley, finely minced
- 1 tbsp Mustard
- 2 tbsp Lemon juice
- 3 tbsp Vegetable oil
- Salt, cumin, and pepper. 

Process

1- Boil your vegetables separately or all together in salt water for 20 to 25 min or until soft. (If you are boiling them together potatoes take less time so add it after the other veggies are semi cooked) Drain well and allow to cool.

2- Mix all the other ingredients together in a bowl. Add your veggies when they are cool enough then toss carefully. For better results, refrigerate until completely cool.

It's done!

Lettuce, Toasts & Cheese Salad with Black Olive Vinaigrette

     I like to make salad, and I love to eat it. Actually, there is a large variety of salads’ recipes, but you can always try new creative ideas of your own. I chose to show you how to make one of my favorites. Even if it needs only a few ingredients that you may already have in your fridge, you can impress your guests with this elegant salad any time. 

Ingredients

For the salad:

2 Grilled toasts, cut in half

1 Head of green lettuce

1 Tomato, quartered

2 Tbsp White cheese or cream cheese (as you prefer)

1 Tbsp Green onions, chopped

1 Tbsp Fresh dill, chopped

Some black olives

Virgin olive oil, salt, and pepper

For the vinaigrette:

2 to 3 Tbsp Virgin olive oil

2 Tbsp Lemon juice

1 Tbsp Dijon mustard

1 Tbsp Fresh dill

1 Tbsp Pitted black olives

Salt and Pepper

Process

1-  In a large salad bowl, place lettuce leaves, tomato, and black olives, toss together and set aside.

2-  Spread cheese on toasts and set aside.

3-  Use a hand blender (or a food processor) to blend the vinaigrette ingredients except olive oil. Blend until you get a smooth mixture then slowly add olive oil. Taste so you can add any seasonings before using it. You will get a nice vinaigrette as in the picture below.

4-  Mix together two thirds of the vinaigrette with the salad. Arrange the mixture in serving plate then place the toasts. Garnish them with drill, green onions, olive oil, and some additional salt and pepper. You can place the remaining vinaigrette in one edge of each toast as I did or you can add it however you like, and that's it!

It's beautiful? right?