Harira Soup

When I saw the photo of this soup, I knew it was going to be perfect for this week, as temperatures have topped out at 50 or so! I love to mix in vegetarian meals during the week, and this one, though vegetarian, has lentils and chick peas, making it hearty and healthy!

The author writes that this soup traditionally breaks the fast during Ramadan. It is traditionally served with dates and crusy bread, and though the dates sound strange, they are a delicious combo. I agree 100% with the author, I love to mix sweet and savory, so it was nice to eat some soup, which was smoky and warm, then eat a sweet date to balance the flavors.

Harira Soup

Serves 6

7 oz. dried chick peas

1/2 c. EVOO

1 tbsp. chopped fresh ginger

1 cloves garlic, crushed

1 onions, diced

2 bay leaves

2 celery stalks, chopped

(I added 2 carrots, sliced)

4 c. vegetable stock (I used organic chicken)

7 oz. dried brown lentils

Pinch of saffron (omitted)

1 tbsp. paprika

1/2 red chili, finely chopped (subbed 1/2 tsp. crushed red pepper flakes)

1 tbsp. cumin

salt and pepper

2 c. water

5 tbsp. flour

Juice of 1 lemon

28 oz. crushed tomatoes

1 bunch parsley, chopped

1 bunch cilantro, chopped

5 oz. vermicelli, broken (I used spaghetti)

Cilantro for garnish

Crusty bread

Dates

Soak the lentils and chickpeas overnight.

Heat the oil in a large pot, fry the ginger, garlic, onions, bay, celery, and carrots until onion is soft. Add 2 c. of the stock, bring to a boil. Add lentils, chick peas, saffron, paprika, chili, cumin, salt and pepper. Cover with remaining stock, bring to a boil. Simmer for 25 minutes.

In a glass bowl, mix the water and flour. Add lemon juice and tomatoes. Place over a pot of steaming water, whisking while the mixture thickens. Add parsley and cilantro. Add tomato mixture to the soup, simmer for 30 minutes, stirring occasionally.

Add vermicelle and simmer for 5 more minutes.

Ladle into a bowl, top with cilantro, serve with bread and dates.

Moroccan Glazed Carrots

I love carrots, especially the sweet baby carrots in a sugary glaze... yum! I was drawn to this one because it has some sugar, some vinegar for tang, cilantro for a brightness, and lots of spices!

Moroccan Glazed Carrots

2 large carrots, peeled and sliced on a bias

2 tsp. vinegar

2 tsp. sugar

1 tsp. paprika

Pinch of chili powder

Salt and Pepper

1 tbsp. minced cilantro

Steam carrots for 5 minutes, or until tender.

While carrots steam, whisk together all ingredients in a bowl. Add in carrots, toss to coat.

Serve warm or chilled

(Adapted from Moroccan Modern)

Smashed Green Olive and Ruby Grapefruit Salad

When I stumbled upon this recipe, I knew I had to make it. Not only is it a superfood/anti oxidant rich salad, but it's got so many elements that contrast and pair so well, and it's delicious! Also, I finally found pomegranates in season! After removing the seeds (and a tiny bit of juice), I understand why a bottle of pom 100% juice is $5! This was a wonderful salad!

Smashed Green Olive and Ruby Red Grapefruit Salad

Serves 4, I halved it

8 oz. green olives

2 grapefruit, peeled and segmented

1/4 c. flat leaf parsley

3 1/2 oz. watercress

1/2 c. hazelnuts (subbed with almonds)

1 avocado, sliced

1/2 c. pomegranate seeds

2 tbsp. EVOO

Juice of 1/2 lemon

Fresh black pepper

Smash the olives with a rolling pin or the back of your knife.

Whisk lemon juice, pepper and EVOO together.

Arrange salad in a bowl, top with viniagrette.

Country Challenge - Morocco!

Sometimes when choosing my country challenge winner, I browse thru the cookbooks at the library, which is how I chose this week's country. I found a cookbook called Modern Moroccan, which had the most delicious looking photographs. I have to say, if a cookbook has photos, I'm immediately drawn to it, and this cookbook has gorgeous photos. The cookware is beautiful, the ingredients are so colorful, and the dishes are so elaborate, but simple, with clean, bright flavors and not an abundance of ingredients.


Officially called the Kingdom of Morocco, it is located in Africa's northwest coast. It is the only country in Africa that isn't a member of the African Union, and one of the United States' major non-NATO ally.
Morocco has been inhabited since 8000 BC, originally by the Berbers. Through the Roman Empire and Byzantine Greeks time, the Berbers were able to maintain control over most of modern Morocco. In the medieval times, Islamic expansion made it's way into Morocco.


During the American Revolution, Moroccan rulers were the first to recognize America as a nation, and allowed the ships free and safe passage in their waters. The American-Moroccan Treaty of Friendship stands as the US's oldest non-broken friendship treaty.


In the 1800's, Morocco became an interest to European countries. In 1906, Spain and France policed Morocco jointly. Tension increased over the years, and the Treaty of Fez was signed, which made Morocco a protectorate of France.


Nationalist parties arose, however, and conflicts developed between France and Moroccans as they wanted independence. After France exiled Sultan Mohammed V, Moroccans attacked the French until Mohammed was allowed back into leadership. The revolution was called "Taourat al-malik wa shaab" - the revolution of the King and the People- is celebrated every August 20.
In 2006, Morocco celebrated it's 50th year of independence.


Currently, maps of Morocco differ. The Western Sahara region is currently under dispute.


As for the cuisine, it is very diverse because of many influences, including Berber, Spanish, Portuguese, Turkish, Arab, and Jewish.
Spices are used extensively, and many popular ingredients are mint, olives, oranges, lemons, chicken, and cous cous.
Tagine cooking is very popular, and one of the most common national dishes is Harira.

JJ's favorite White Cheddar Mac and Cheese

White Cheddar Macaroni and Cheese

1 lb. piccolini farfalle

3 tbsp. butter

1/2 onion, grated

3 tbsp. flour

2 cups milk

4 cups shredded Cabot cheddar cheese

½ tsp. mustard powder

1 tsp. salt

1 tsp. black pepper

Bring a large pot of water to a boil, add pasta and cook until al dente.

In another pot over low heat, melt butter, grate onion directly in and cook 5 minutes until softened. Season with salt and pepper. Sprinkle in flour and whisk to form a roux. Allow the flour to cook for a minute, then add in the milk. Bring to a soft boil, turn to low, whisk in the cheese slowly, a handful at a time. Stir in the mustard, taste and adjust seasonings.

Drain pasta very well, add to cheese sauce.

Mix to distribute. Pour into a baking dish, and bake at 400 for 30 minutes, until crisp on top.

Will's favorite Guatemalan Black Beans

Thank you so much to Allison for letting me in on this recipe. As you can see, it's so simple, but it's so delicious because the flavors of the ingredients shine through. Since there are just a few ingredients, I wanted to use the best - dried organic black beans, organic onion, and organic garlic, all fresh from the farmers market.

Allison told me Will usually eats the beans with eggs and corn tortillas. I added a fresh tomato salsa because my dad told me when he was there, they had this salsa and loved it. The way he described it, I'm pretty sure it was a pico de gallo.

These beans tasted outstanding... and really, what an inexpensive meal!

Will's favorite Guatemalan Black Beans

1 lb. bag organic dried black beans

1 onion

2 cloves of garlic

A heavy sprinkle of kosher salt

Soak the beans for the day so they soften up and cook faster.

Drain the water from the beans, and put them in a heavy bottomed pot.

Add fresh water to just cover the beans, as well as the minced onion and garlic (Allison said she puts her garlic in at the end to keep it from getting bitter, but mine got sweet as I kept the heat over low).

Cook for 4 hours or more over low heat, gently stirring occasionally.

Top them with salt and crema fresca (or sour cream).

Allison puts the tortillas on an open flame for a few minutes each side until they're slightly crispy, but I don't have a gas stove so I broiled mine for a few minutes on each side.

Thank you sooooo much Allison :)

It's A Small World!

In August, my dad and about 10 members of his church took a mission trip to Guatemala. Having blogged about countries for many months, he was very excited to bring me home some authentic Guatemalan coffee and an apron, as well as tell me about the cuisine and culture.
Since then, he’s constantly asking me when I’m going to cook Guatemalan food and post a photo of me in my apron.

One week after he returned, JJ and I hosted a BBQ for the new Athletic Trainers at IU. One of them, Will, is Guatemalan! I couldn’t believe it when his wife told me because just a week earlier my dad was there. Allison (Will’s wife) told me that his birthday was coming up, and he wanted his favorite traditional Guatemalan dish, black beans with eggs and tortillas, something his mom always made. I tucked that little piece of information away, knowing I'd beg her for the recipe when I started blogging again!

Now that I’ve restarted my Country Challenge cooking, I just had to talk about Guatemala. Not only to please my dad, but because I have the most authentic dish out of every challenge I’ve done so far!

So thanks to Dad for my authentic Guatemalan Apron:

Here is the group on the mission trip at the civil war memorial (my dad is 3rd from the left standing). My dad said a new flower is placed in the hands every single day to represent how delicate life is after a long, tumultous civil war (see previous post).

And thanks to Will's Mom, Will, and Allison for getting this authentic recipe to me and allowing me to blog about it!

(They were married in July overlooking the beach in California... and have beautiful postcard worthy photos!)

Country Challenge - Guatemala

Because I will be away this weekend, I cooked and researched this week's country early - Guatemala! I chose Guatemala for many reasons (see next post)... so here's a little background on the country that borders Mexico (which I didn't know) and is actually not too far from us here in the states!


Archaeologists have found remains that lead them to believe there was civilization in Guatemala as far as 12,000 BC. Between the years of 250 and 900 AD, the Mayan Civilization was at it's peak in Guatemala, and many cities and states were built. The cities were all abandoned around 900 AD as famine broke out and killed off the population.


After the Spanish arrived in the Americas, there were many expeditions thru Guatemala. The contact with Spaniards by the natives resulted in widespead disease, and again killed off much of the population. Guatemala was then claimed as an Audiencia, and supplied Spain with sugarcane, cocoa, dye, and wood used for building churches.


In 1821, Guatemala claimed Independence from Spain, and incorporated itself into the Mexican empire, however it dissolved. In 1871, the "Liberal Revolution" occured, which modernized Guatemala, and brought new manufacturing and agriculture, including coffee, a major export.


As far as Modern history goes - America supplied Guatemala with arms and machinery during the Cold War. Guatemala was also involved in providing air strips for the Bay of Pigs Invasion. Many years followed with leaders stepping up and being overthrown, invasion, and guerrilla groups. In a scorched earth style of warfare, 45,000 Guatemalans fled to Mexico as civil war erupted in 1982. The war carried on for many years, finally ending in 1996. The UN negotiated talks between the guerrillas and the government. Since the war ended, Guatemala has had very successful government elections and has prospered in creating trade agreements.

Pink M&M Cookies for my Zetas!

I am extremely lucky to have joined a sorority in college, Zeta Tau Alpha. Not only have I made some friends for life, but I have been able to really get involved in Breast Cancer Philantropic Events, as that is our national philanthropy. Because of the many college bakesales and events, I was a veteran in pink ribbon cooking long before my mom ever got breast cancer.
When I found out her race was in Charlotte, I knew I'd have to go and have some of my sorority sisters join me in cheering her on, as I went to school in Hickory, NC, about an hour away.
However, in order to get them to come, I promised baked goods... So I decided to use the extra M&M's and make some cookies! I used the Levain copycat recipe. These cookies are delicious, they're moist and dense, but at the same time they're cakey and soft. I based my recipe off of a Levain bakery copycat recipe.

Pink M&M Cookies

1 c. unsalted butter, softened
3/4 c. sugar
3/4 c. light brown sugar
2 eggs at room temp.
1 tsp vanilla
3 1/2 c. flour
3/4 tsp salt
1/2 tsp baking powder
1 tsp baking soda

1 c. pink M&Ms

Preheat oven to 350 degrees.

Cream butter and sugars for 2-3 minutes. Scrape down sides.

Add in vanilla, turn mixer on medium, add eggs one at a time.

Add in salt, baking poweder and soda.

Slowly add in flour and most of the M&M's.

Place dough in the refrigerator for 1 hour.

Roll dough into walnut sized balls, place on a greased cookie sheet, press extra M&M's into the dough so they are on top and visable.

Bake for 14 minutes, or until golden and puffy.

Pink M&M Cookie Bars for the Avon Race!

It is finally time for my mom and I to head down to Charlotte for her Avon Breast Cancer walk! We had so much success with the bakesale a month ago! I was telling my co-workers about it, and one of them brought in a bag of pink M&M's for me on Friday. I decided to use them to make some cookie bars to give to my mom and other women at the race. Trish has told me a million times that I need to try these bars, and wow, they are good! JJ especially loved them (and Pumpkin watched them cool for 10 minutes...see photo below).

Pink M&M Cookie Bars

from Trish

2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup oil
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips


1. In a bowl, mix together the flour, baking soda and salt. Set aside.
2. In a large bowl, mix together the sugars with the oil.
3. Add vanilla and eggs one at a time, mixing well.
4. Gradually add dry ingredients.
5. Stir in 3/4 cup of the chocolate chips.
6. Line a 9x13 pan with parchment paper or aluminum foil (if you use foil, spray with non-stick spray).
7. Spread the dough into the pan, then sprinkle the remaining chocolate chips on top.
8. Bake in preheated 350 degree oven for 25 minutes until light golden brown.