Archive for August, 2009

Potatoes & Green Olives Tagine at The Beach!

08/14/2009

We have decided to go vegetarian for dinner tonight. Actually, it was not a choice, we had no meat and nobody would volunteer to go get some, so we opted for Potatoes and green olives tagine. Another simple, yet filling vegetarian tagine.

 Moroccan Potatoes & Olives Tagine INGREDIENTS:
– 2 lbs of red potatoes
– 3 small (or 2 medium) red onions
–  1 tomato
– 1/4 bunch of parsley
– 5 sprigs of cilantro
– 1/4 tsp of turmeric
– 1/4 tsp of ginger
– 1/4 tsp of black pepper
– 1/2 tsp of paprika
– 1 tsp of salt
– 15-20 green olives with some olive juice.
– 1/2 cup of water 

PREP:
Cut the potatoes in wedges, thinly slice onions, dice tomatoe, and chop the Gently mix all the ingredients, except for the water and the olives, in a mixing bowl then separate the onions from the rest of the ingredients. Place the onions first in the bottom of the tagine, pour the 1/2 cup of water from the edges, then build on top of it with the rest if the ingredients as shown in the photo.

Moroccan Potaotes & Olives Tagine Set the stove top on low heat between Lo and Med and let cook for 45 minutes and check if sauce is too low. If so, add 4 tbsp of water. Add the olive and let slip the olive juice from the edges and cook for 20 more minutes. 

Check the thickest potato wedge with a knife, for tenderness. If it runs through it effortlessly, your  tagine is done.

B’saha!

Okra Tagine at The Beach!

08/13/2009

OKRA TAGINE RECIPE

What’s for lunch today? The short answer is vegetarian aka Okra with onions and tomatoes, a vegetarian tagine. A simple, light, yet fulfilling recipe that we cook frequently.

Moroccan Okra Tagine Preparation

Moroccan Okra Tagine Preparation

INGREDIENTS:

– 1.5 lbs of okra (we used freshly frozen okra as it is already cleaned and cut. Also, the beach condo has a small kitchen and we try to keep things simple)
– 3 medium tomatoes (we used organic as it was on sale and less expensive than regular vine ripe ones)
– 2 small onions
– 1/4 bunch of parsley
– 1/4 tsp of turmeric
– 1/4 tsp of ginger
– 1/4 tsp of black pepper
– 1 tsp of salt
– 5 tbsp of extra virgin olive oil (EVOO)

That’s it. Really!

PREP:

Clean and cut off the head of okra (see photo), dice tomatoes, thinly slice onions, and chop parsley. Place all ingredients in a large bowl and add all ingredients including the olive oil (see above). Mix it all together and place it in a tagine, a Rifi Tagine in this case.

Mixing it all together

Mixing it all together

Take some of the larger okras and neatly arrange them in a circular fanned fashion to add a pleasant visual component to the tagine and add a 1/4 cup of water.

Set it and Forget it (for only 45 minutes)

Set it and Forget it (for only 45 minutes)

Set the temperature at LO-MED, a setting between low and medium on most stove tops (or a quarter of the way between off and high). Time cooking for 45 minutes and check on the tagine. If sauce is reduced dry, add 2 tbsp of water and let cook for 2 minutes, otherwise, check tenderness of okra and onions. If cooked turn the stove off and let it sit for a few minutes before serving.

Watch it sizzle…

B’saha!

Tadah!

Tadah!

Heading to Sanibel Island

08/11/2009

 

Tagine Cooking & Snorkeling

Tagine Cooking & Snorkeling

As we packed to head to Sanibel Island for a week, one item that could not be left behind was one of the family’s favorite tagines, the Rifi Tagine. It comes from Wad Lao, a village in the Northern Rif mountains of Morocco, hence the name Rifi tagine. Of course the snorkeling gear was just as important!