This spicy Moroccan chickpea salad has all the elements that make a salad fabulous. It is filled with crunchy greens, sweet butternut, juicy tomatoes, spicy chickpeas, and a zingy honey mustard salad dressing. I got the inspiration for this salad from one of our chain coffee shops, Mugg and Bean, who serves a similar salad. It is my absolute favorite item on their menu and I order this every time I visit them. This is my version of their Spicy Moroccan chickpea salad, and it is mighty good!
Need something comforting? Then why not try this easy butternut and red lentil soup with coconut milk?
This earthy Moroccan quinoa gem squash is full of spicy flavors and is a delicious light lunch or side dish that goes well with roast meat.
So it is Monday again. It is thát day again. We start work again after the weekend, feel a little blue and have a Meat-free day. So I compiled a little recipe for you that will brighten up your Monday-blues: Fragrant Moroccan quinoa gem squash. These little rounds of yellow, sunshine are filled with healthy, fluffy, quinoa, crunchy nuts and creamy feta cheese. The lemon and orange adds just the right amount of sweetness and zest. They work perfectly as a light lunch or dinner when served with a fresh green salad and flatbread. They are also the perfect side dish to roast chicken or pork chops. Quinoa is not just gluten-free but also packed with proteïn.
I usually cook quinoa in my pressure cooker for 13 minutes to speed things up a bit. Hence this recipe is a quick and easy one. Thanks to the addition of quinoa, this is also a super healthy dish. Quinoa contains lots of protein as well as all 9 of the amino acids. Furthermore, it is a awesome source of calcium, manganese, and magnesium. Quinoa is, therefore, a great vegetarian option. When you roast the gem squash, turn them face-down on the baking sheet to ensure that they roast evenly. This also ensures that they caramelize on the edges giving them a sweet, nutty taste.
If you enjoyed this post you might also enjoy:
Remember to like and share with all your friends and family. I would also love to hear from you in the comment section.
Moroccan quinoa gem squash1
Pressure cooker for preparing the quinoa
- 3 gem squashes halved
- 30 ml garlic-flavored olive oil
- 1 cup quinoa
- 2 cups water
- 2 large pinches salt
- 1 orange's zest and juice
- 1 lemon's zest and juice
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp fresh mint chopped
- 30 g wall-nuts
- 1 wheel feta cheese
Preheat the oven to 200° C
Season the gem squash with salt, drizzle the garlic-flavored olive oil over it and place face down on a baking sheet. When the oven is ready, insert into the oven and roast for 20 minutes
Add the quinoa, water, and salt to the pressure cooker and cook on high for 20 min. When done release the pressure and open the lid. Let the quinoa cool down slightly.
Add the remainder of the ingredients excluding the feta cheese to the quinoa and mix well.
Add the feta and mint and mix gently
Heat a frying pan and toast the nuts till they become slightly darker and release a nutty fragrance. Coarsely chop the toasted nuts and mix into the quinoa filling.
Spoon the quinoa into the gem squash and fill it to the top. Garnish with extra feta cheese and mint.
I believe a Dagwood burger is the ultimate burger. So I made these Ultimate Dagwood burgers to celebrate the start of the 2019 Rugby World Cup tournament. In South Africa, World cup Rugby means braai’s (cookouts) and lots of socializing while cheering on the Springboks. South Africans love to get together and watch a Rugby game. South Africans also really love their meat. If you need to feed crowd why not consider making this home-made Dagwood burgers. They are very satisfying and you will not need much extra side dishes. Just add some beers and drinks, biltong and you are well on your way to a party.
I usually make my own patties. That way I know what went into them and I can make sure we dodge preservatives and other nasty ingredients. There are so many options that you can flavor your patties with. My favorite ingredients are fresh parsley and onion. I never make my patties without those two. Then I also add an egg to bind the mixture and to keep it juicy. Even though I add some salt and pepper to my mixture, I sprinkle some more on when flipping the patties. You can cook the patties on a grid or in a pan with a little olive oil.
How you cook your eggs is up to you. I prefer mine still slightly runny, making the burgers even more saucy. I also like a matured cheddar cheese but some people prefer the processed slices that melts very easily on the hot patty. As there is no hard and fast recipe on how to build a Dagwood burger you can really add your favorite ingredients. Why not add pineapple, caramelized onions, pickled cucumbers or even jalapeno chilies.
Need a healthy, every-day and easy dinner soup? This creamy, flavoursome soup is packed with nutrients and fibre and not so heavy in calories. Use reduced-fat coconut milk and you need not feel guilty about having an extra portion of this tasty soup. Serve with a helping of your favourite, chunky bread to fill up empty tummies in the cold.
Serves: 4 Cooks in: Less than 45 min. Easy.
1 medium head broccoli cut up into florets
1 medium head cauliflower cut up into florets
1 Tbsp of garlic flavoured avocado oil
1 medium onion chopped
2 carrots chopped
1 stem celery chopped
1 small knob of ginger, peeled and chopped
1 small red chilli deseeded and chopped
1 big hand full coriander leaves
1/2 tsp ground turmeric
1 tsp mild curry powder
1 can reduced fat coconut milk
1 litre chicken stock
salt and pepper
- Heat the oil over medium heat in large pot.
- Add the onion, garlic, celery, carrots, ginger chilli and coriander and sweat on a medium heat for a few minutes.
- Add the turmeric and curry and mix into the onion mixture. Fry for another minute and pour the chicken stock into the pot.
- Cook on a medium heat for another 20 minutes and remove from stove.
- Use a stick blender and blend the soup untill everything is liquified and smooth. Adjust seasoning to taste.
- Serve with chunky bread in pre-warmed soup bowls.
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/1-img_7637.jpg?fit=300%2C146&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/1-img_7637.jpg?fit=480%2C233&ssl=1″ class=”size-full wp-image-633″ title=”Beef Shawarma” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/1-img_7637.jpg?resize=480%2C233″ alt=”Beef Shawarma” width=”480″ height=”233″ data-recalc-dims=”1″ />
After the whole Monday buzz I am usually not in the mood to spend a lot of time in the kitchen to produce a tasty dinner. This Monday was no exception. After having to do an extra trip to the dentist today for my seven-year old daughter I was só not in the mood for cooking and barely had anything planned. Luckily I had some unfrozen steak at hand and as I was craving a good shawarma for quite some time now, I decided to put it to good use! Yes, I know about meatless Monday and all that, but spare a thought for the mom who just did not have enough time to go all out on the vegetarian meal!
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/5-img_7660.jpg?fit=300%2C166&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/5-img_7660.jpg?fit=480%2C265&ssl=1″ class=”size-full wp-image-637″ title=”Beef Shawarma” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/5-img_7660.jpg?resize=480%2C265″ alt=”Beef Shawarma” width=”480″ height=”265″ data-recalc-dims=”1″ />
Anyhow, I am not having one ounce of regret as this was really super tasty! I made my own hummus but substituted the tahini with some peanut butter(yes, that is what I had in my pantry at five this afternoon) and it was absolutely delicious! It is the first time I got my children to eat hummus! I think it is because the peanut butter tends to lend a much less intense flavor than the tahini! It is really creamy and smooth with a mild garlicky flavor. I also used some lemon infused olive oil which added more lemony undertones to the hummus. Furthermore, I made up my own Moroccan spice mix to flavor the meat, which I had quite a bit left of so placed it in a glass jar for later use. I have recently discovered that if you roast cumin seeds till they are smokey and then grind them down with a mortar and pestle they reward you with the loveliest nutty aroma! You can of course just use already ground cumin but I promise it is worth the trouble to roast them first! Also do serve with some tzatziki. All the flavors blend to a lovely harmony.
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/3-img_7641.jpg?fit=300%2C200&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/3-img_7641.jpg?fit=480%2C320&ssl=1″ class=”size-full wp-image-635″ title=”Hummus” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/3-img_7641.jpg?resize=480%2C320″ alt=”Hummus” width=”480″ height=”320″ data-recalc-dims=”1″ />
Anyhow I really whipped this up in less than three quarter’s of an hour! This served 2 adults and 2 kids.
You will need:
- 4-5 pita breads
- 1 chopped tomato
- 1/4 cup chopped cucumber
- some chopped lettuce
- 1/2 avo chopped
- 4 Tbsps sprouts
- 1 can of chic peas
- 1 garlic clove peeled
- 3 big Tbsps peanut butter
- 3 Tbsps lemon infused olive oil
- 1/2 small lemon juice squeezed
- 1 good pinch of salt (I used a chilly and garlic flavored salt)
- 3 Tbsps Greek yogurt
- 2 t of cumin seeds (roast them by placing them in a pan and heating the pan until the seeds get smokey and have a nutty flavor, then remove them and place them in a heavy mortar and pestle and grind fine)
- Place all of the above in a food processor and process until smooth
- 1 Tbsp ground coriander
- 2 t cumin seeds (roasted as above)
- 1 t turmeric powder
- 1/2 t paprika
- 1/2 t flavored salt
- 1 Tbsp of lemon infused olive oil
- 600g thinly cut steak strips
- 1 good hand full of chopped cilantro
- 1/4 cup greek yogurt
- 1/4 cup finely chopped cucumber
- 1 Tbsp lemon juice
- Freshly ground salt and pepper
” data-medium-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/2-img_7639.jpg?fit=300%2C168&ssl=1″ data-large-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/2-img_7639.jpg?fit=480%2C268&ssl=1″ class=”size-full wp-image-634″ title=”Beef Shawarma” src=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/2-img_7639.jpg?resize=480%2C268″ alt=”Beef Shawarma” width=”480″ height=”268″ data-recalc-dims=”1″ />
” data-medium-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/08-img_7023.jpg?fit=281%2C300&ssl=1″ data-large-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/08-img_7023.jpg?fit=300%2C320&ssl=1″ class=” wp-image-583 ” title=”Mexican Chili” src=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/08-img_7023.jpg?resize=450%2C480″ alt=”Mexican Chili” width=”450″ height=”480″ data-recalc-dims=”1″ />
I have been getting that feeling for a while now…. it is time to still my need for chili and Mexican food. Fresh Mexican food, not just tacos that come in a shop-bought-kit with spices and one or another suspicious sauce… but homemade with lots of zesty limes, sweet tomatoes, freshly roasted spices, golden cheddar cheese and of course the fiery red chili… and quite a bit of it for that matter…. Yes please!
” data-medium-file=”https://i0.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/07-img_7018.jpg?fit=300%2C201&ssl=1″ data-large-file=”https://i0.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/07-img_7018.jpg?fit=320%2C214&ssl=1″ class=” wp-image-582 ” title=”Mexican Chili” src=”https://i0.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/07-img_7018.jpg?resize=480%2C321″ alt=”Mexican Chili” width=”480″ height=”321″ data-recalc-dims=”1″ />
This fiery ensemble is sure to cure any midweek winter blues you may be experiencing. Although I am a huge summer fan I have to admit that there are some things I cannot wait for every year that comes around with winter: Sitting in front of our fireplace with a good book and a glass of red wine, drinking hot chocolate out of gigantic mugs, the feeling of our double thick goose down duvet and of course spicy food and curries! I don’t know about you but I feel cheered up just thinking about this…. Bring on winter!
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/02-img_7009.jpg?fit=300%2C201&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/02-img_7009.jpg?fit=320%2C214&ssl=1″ class=” wp-image-577 ” title=”Mexican Chili” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/02-img_7009.jpg?resize=480%2C321″ alt=”Mexican Chili” width=”480″ height=”321″ data-recalc-dims=”1″ />
I got the idea from Rachel Allen’s food show on Home Channel and sort of just improvised from there… The chili is served with steamed basmati rice mixed with chopped fresh cilantro and a fresh tomato salsa salad that is not to be left out as it compliments the chili perfectly… I also added a dollop of creme fraîche and guacamole to cool the heat down a bit . All really yummy…
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/10-img_7029.jpg?fit=300%2C220&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/10-img_7029.jpg?fit=320%2C235&ssl=1″ class=” wp-image-585 ” title=”Tomato Salsa” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/10-img_7029.jpg?resize=480%2C353″ alt=”Tomato Salsa” width=”480″ height=”353″ data-recalc-dims=”1″ />
This serves 3 to 4 persons.
- 1 Tbsp olive oil
- 1 large onion chopped
- 3 large garlic cloves chopped
- 1 thumb size piece of fresh ginger, peeled and chopped
- 2-3 chilies chopped ( You decide whether or not you want the extra heat by leaving in the seeds)
- 1 t ground coriander
- 1/2 t ground cinnamon
- 500 g ground beef mince (extra lean)
- 1 1/2 cans of chopped tomatoes (I froze the other half to use later)
- 2 t sugar
- 1/2 lime’s juice squeezed
- freshly ground salt and pepper to taste
- 1 can of brown sugar beans (drained)
- 2 t cumin seeds
- 2 large tomatoes diced
- 1/2 small onion very finely chopped
- 1 garlic clove very finely grated
- 1/2 lime’s juice squeezed
- 1 good handful of chopped cilantro
- freshly ground salt and pepper
- a splash of olive oil
- 1 cup of basmati rice steamed as per instructions on rice packet
- grated cheddar cheese
- freshly chopped coriander
- Heat olive oil in a thick bottomed pot and fry the onion, garlic, ginger, chili until soft and translucent
- Add the coriander and cinnamon and fry for 1 more minute
- Add the meat and cook until brown
- Now add the chopped tomatoes, sugar and lime juice and bring to a simmer and cook for another 10 to 15 minutes until the liquids have reduced and the sauce has thickened. Season with salt and pepper and add the can of sugar beans.
- In the mean time while the chili is simmering, heat a small frying pan and add the cumin seeds to toast. ( No oil is required) Remove once the seeds change color and are slightly smoking. Place in a mortar and pestle and grind fine.
- Add the toasted cumin seeds to the chili and finish simmering
- Once sauce has thickened and reduced, remove from heat.
Just add all the ingredients together and toss lightly
Mix in some chopped cilantro with the steamed basmati rice. Place chili on top of rice and top with grated cheddar and dollops of creme fraîche and/or guacamole and chopped fresh chili
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/03-img_7010.jpg?fit=201%2C300&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/03-img_7010.jpg?fit=214%2C320&ssl=1″ class=” wp-image-578 aligncenter” title=”Mexican Chili” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/03-img_7010.jpg?resize=321%2C480″ alt=”Mexican Chili” width=”321″ height=”480″ data-recalc-dims=”1″ />
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/04-img_7011.jpg?fit=262%2C300&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/04-img_7011.jpg?fit=279%2C320&ssl=1″ class=” wp-image-579 ” title=”Tomato salsa” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/05/04-img_7011.jpg?resize=419%2C480″ alt=”Tomato salsa” width=”419″ height=”480″ data-recalc-dims=”1″ />
I truly love a great hamburger! Hey who doesn’t? Not the type that fast food restaurants mass produce…. but hamburgers that is made lovingly without all sorts of nasties like preservatives and transfats.
Oh the joy of all the beautiful textures, colours and tastes that are all embraced by a fresh sesame seed bun!