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Moroccan Mint Rice with Spiced Chicken Skewers
I am always looking for fun, inspired and unique ways to up my culinary creativity game, without too much extra fuss. Enter tea. I find tea-infusing to take the flavor profiles of recipes to new heights, with little to no extra work and the flavor combinations truly are endless.
This Moroccan Mint Tea infused rice is the perfect example. Beyond boiling some water and infusing the tea for 3-5 minutes, that’s about it for extra work. The rice cooks as usual and you are left with an incredibly flavorful dish, that will knock your socks off.
After sipping on a steamy mug of this flavorful Moroccan Mint Tea from Stash Tea, a beautiful blend of both mint and green teas with a hint of lemongrass flavor, I found I was inspired to create a meal focused on the very essence of the tea. Morocco. The rice is fluffy and fully of subtle Moroccan flavors from the mint to the spices and the flecks of sweet raisins and the crunchy toasted pine nuts. All of this pairs perfectly with the Moroccan Spiced Grilled Chicken Skewers which elevate this to a meal. If you want to go deep into the Moroccan flavors, I recommend adding some preserved lemons when serving.
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Moroccan Quinoa and Carrot Salad
I am so excited to be sharing this tasty recipe today over on ToriAvey.com as part of her Passover Potluck. If you don’t know Tori, you also may know her as The Shiksa In the Kitchen, the loveliest of converts with a husband who grew up in Israel. Tori has has used her love and passion of cooking and history to explore not just Jewish traditions and cuisines but many others beyond that. She may not know it, but for this particular project I have a new nickname for her, I’ve been calling her my Kosher Guru. She has schooled me on the ways of eating Kosher specifically for Passover. I am beyond fascinated and I have absolutely enjoyed and relished in the challenge.
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How-to Make Preserved Lemons
How-to Make Preserved Lemons
Along with the gluten-free cooking demo I hosted on Saturday night at Surfas, I had the pleasure of hosting a hands-on preserved lemons workshop this weekend at the Patchwork Show Edible Edition in Costa Mesa and it was so much fun! It was a packed house. My only regret is that I didn’t stop to take some photos of everyone working on their jars of preserved lemons. It was so fun for me to look out and see everyone getting their hands dirty and learning to do make something new. Not a single person there had ever made preserved lemons!
For those that were are the workshop, these are the instructions for what I taught you on Sunday, thanks again so much for coming. For those that couldn’t make it to the workshop, here is how you easy it is to make preserved lemons. It is really this simple.
I prefer to work with a 16-ounce or quart-sized wide-mouthed jar when I can, but they just aren’t always available at our house, I literally use jars for everything. So, these measurements are for one 12-ounce jar. Adjust your quantities as needed for different sized jars or multiples. Additionally it should be noted, the amount of salt and the number of lemons is just an approximation. It doesn’t have to be exact and it will depend on the size of your lemons.
By the way, you can also add spices to your preserved lemons such as, cinnamon sticks, bay leaves, peppercorns, cloves, coriander, dried peppers, cardamom, etc. Read the rest of this entry »
