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Posts Tagged ‘moroccan’

longanisa & kale nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, lunch on 03.04.11 at 4:58 pm

as this deepfreeze continues, funny how i gravitate towards my freezer for some foodie inspiration. or perhaps it’s my fear of frostbite that fuels my freezer frenzy these days. :)  no complaints here, as it saves me an arctic trek to the grocery store and keeps the culinary experiments interesting with all the random ingredients that i find in my freezer and pantry!

the elements of this filipino-moroccan fusion culinary experiment:
– free-range filipino pork longanisa sausage from the local farmers’ market (thawed from my freezer). native to the philippines, longanisa is a filipino pork sausage that is typically prepared for breakfast or as a side dish with rice. longanisa sausage is usually pre-seasoned with salt, pepper, garlic & vinegar.
– nutted spice couscous (from my pantry)
– baked kale chips (thawed from my freezer)
– lemon (thawed from my freezer)
– garlic & evoo (from my pantry)

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moroccan stuffed acorn squash w/ nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, leftovers, vegetarian on 01.31.11 at 6:26 pm

ready to rock the casbah? here’s my vegetarian take on moroccan stuffed acorn squash… minus the red meat, and chock-full of yummy spices & dried fruit.

i’ve always been fascinated by moroccan cuisine and hope to travel to its country of origin someday. in the meantime, i enjoy exploring the rich flavours and fragrant scents of the food. this moroccan fusion culinary experiment was inspired by a fellow blogger’s test-kitchen recipe that i adapted based on ingredients on-hand in my pantry. it was also a great opportunity for leftover redux with some leftover couscous and roasted butternut squash from the other day.

acorn squash:
– pre-heat oven to 375F
– 1 acorn squash (cut in half, seeded)
– brush marinade (see below) generously on cut sides of squash
– place squash halves (cut sides down) in baking pan
– roast for 20min at 375F. remove from oven. allow to cool on cooling rack while preparing stuffing.

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