Must Have 10 Plants to Repel Mosquitoes Naturally

Moroccan Mint Tea

Moroccan Mint Tea is made by steeping green tea with spearmint leaves. In Morocco, this tea is served more than once a day. Most tea is served very sweet, so depending upon one's taste will determine how much sugar you will want to add. Moroccan Mint Tea is made and served in a special Moroccan teapot (shown below).


Ingredients:
1 tablespoon Green Tea leaves
1 large handful fresh spearmint leaves, washed
1/2 liter (about 2 cups) boiling water
1/4 cup sugar

Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water. Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more. Gently stir the tea, pour into small tea glasses and serve.

Kab El Ghazal (Horn of the Gazelle)

This is my favorite cookie from Morocco! My husbands parents brought numerous amounts of cookies over from Morocco on their visits to us. This was my first time making this cookie and I was really unsure how it would turn out. It took a couple times to actually get the shape of the cookie down. My husband said it tasted good, not to mention he almost ate the entire plate which says something about it!


Dough Ingredients:
4 cups flour
1 cup water
5 Tbsp butter (also equals 1/3 cup)
pinch of salt
1 egg
2 Tbsp blossom water (You cannot find this at a regular grocery store. Check online or around town for a middle eastern store that sells specialty foods and ingredients.)

Filling Ingredients:
2 1/2 cups blanched almonds (if not blanched boil regular raw almonds for 45 seconds)
3/4 cups sugar
1/4 tsp of cinnamon
3 Tbsp butter
2 Tbsp blossom water (also known as orange blossom water)

Dough:
Melt butter. Making the dough by hand requires you to knead the dough for about 20-30 minutes. Otherwise you can use a food processor. Add the flour to the food processor, then add the salt, then add butter, egg. Cover and turn on the food processor for a couple of seconds. Then add water through the top and turn on again for about 10 seconds. Open and add the blossom water. Turn on food processor for several minutes. Make sure dough is properly mixed. You may have to hold the food processor down. The final product should be a smooth elastic dough.
Filling:
Roast the almonds in a pan to enhance the flavor for a few minutes. Again in a food processor add your almonds, sugar, cinnamon, butter, and blossom water. Mix until the filling is paste like with no chunks.

Now its time to roll the Kab El Ghazal. Roll out the dough very thinly. Take a small handful of filling and place it on the dough. Cover the filling with the dough and shape the cookie into a crescent shape. Use a cookie cutter to cut the cookie out of the rest of the dough. Then reroll the dough thinly and continue until all the filling is used.
Use aluminum foil or parchment paper on a baking sheet. If you don't have either you can use nonstick cooking spray directly on the baking sheet. Place the Kab El Ghazal on the baking sheet. Use a fork to poke holes in the sides of the dough to allow heat to escape when baking. Heat the oven to 350 degrees. Cook for 15-20 minute. Serve.

Chocolate Eclairs

I love chocolate eclairs, not just because they are so delicious but because they are also one of the great pastries from France (I love France, can't wait to go there someday!).

Ingredients:
2 (3.4 oz) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 oz) container frozen whipped topping, thawed
1 (16 oz) package Graham crackers
1 (16 oz) container chocolate frosting
1. In a large bowl, combine pudding mix and confectioners' sugar.
Whisk in milk until mixture is smooth, then gradually fold in whipped
topping.
2. Places layer of Graham crackers in the bottom of a 9x13 inch pan.
Spread 1/3 of pudding mixture over crackers. Cover pudding with
another layer of Graham crackers. Continue layering until pudding is
gone. Cover last pudding layer with another layer of Graham crackers.
3. Remove lid and seal from frosting and microwave at 20 second
intervals, stirring in between, until frosting is pourable ( about 1
minute). Spread frosting evenly over top layer of Graham crackers.
Refrigerate 24 hours before serving.

Apple Crumb Pie

Ingredients:
Crust: 1 3/4 cups all purpose flour
1/2 tsp salt
6 Tbsp chilled butter, cut in small pieces
5 Tbsp chilled solid vegetable shortening, cut into small pieces
2 Tbsp ice water
Filling: 3 3/4lb. granny smith apples (10 medium) peeled, cored,
thickly sliced
1 Tbspfresh lemon juice
2 1/2 Tbsp butter
1/3 cup sugar
1tsp ground cinnamon
2 Tbsp apple cider
1 Tbsp cornstarch
1/4 cup apple sauce
Topping: 3/4 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) brown sugar
3/4 cup chopped walnuts
6 Tbsp (3/4 sticks) butter, cut into small pieces
1/4 tsp salt

For Crust: Mix flour and salt indoor processor. Add butter and
shortening; until mixture resembles coarse meal. Drizzle 2 Tbsp ice
water over. Process until moist clumps form, adding additional tsp of
ice water when dry. Gather dough into one ball. Flatten into a disk.
Wrap in wax paper or plastic wrap. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14 inch round.
Transfer dough to 10 inch glass pie dish. Fold overhang under. Crimp
edges decoratively. Pierce bottom of crust all over with fork. Freeze
crust 15 minutes.
Preheat oven to 350 degrees. Line crust with aluminum foil. Fill with
pie weights. Bake 15 minutes and remove weights and foil. Bake until
golden brown (about 10 minutes), set and cool.
For Filling: Toss apples and lemon juice in medium bowl. Melt butter
in large skillet over medium/high heat. Stir in sugar and cinnamon.
Add apples, sauté until coated with cinnamon butter and crisp-tender
about 5 minutes. Whisk cider and cornstarch in small bowl. Add to
apples. Bring to boil, stirring constantly. Transfer apple mixture to
a large bowl. Mix in applesauce and cool completely.
For Topping: Preheat oven to 350 degrees. Using finger tips to rub all
ingredients in bowl until moist clumps form. Place filling in crust.
Sprinkle topping over apples. Bake until topping is golden brown about
40 minutes.
Serves 8

Corn Blueberry Muffins

Ingredients:
1 cup cornmeal
3/4 cup flour
1/2 cup sugar
1/4 cup toasted wheat germ
1 1/4 tsp baking powder
3/4 cup evaporated milk
1/4 cup vegetable oil
1/4 cup plain nonfat yogurt
1 egg
1 egg white
1 cup fresh blueberries
Preheat oven 400 degrees. Grease or paper line 12 muffin cups.
Combine cornmeal, flour, sugar, wheat germ, and baking powder in bowl.
Combine evaporated milk, vegetable oil, yogurt, egg and egg white in
bowl; stirring until moistened. Gently fold in blueberries. Spoon
batter into prepared muffin cups, filling 3/4 full.
Bake for 18-20 minutes. Cool in pan for 5 minutes; remove to wire rack
to cool slightly.
Serves: 12

Yule Log

I first learned about the Yule Log cake in my French class in high school around Christmas time. Its traditional for the French to make this cake. People decorate the cake to look like a real log. It is a hard cake to make but delicious to eat!

Ingredients:
3/4 cup flour
2/3 cup sugar
2 Tbsp of cognac or grand marnier
5 eggs
Ingredients for Chocolate Creme:
1/2 cup of sugar
4 eggs
2 oz of melted bitter sweet chocolate
4 oz melted butter
6 oz jam
Heat oven to 450 degrees. To make cake, mix 5 egg yolks with sugar
until the volume doubles and the preparation becomes almost white
(about 10 minutes).
Sift flour and add he egg mixture. Beat until smooth and add 1 Tbsp of
cognac or grand marnier. In a separate bowl, beat egg whites until
stiff but not dry. Carefully fold beaten egg whites into the mixture.
Prepare a large jelly roll pan by lining it with well greased aluminum
foil. Pour the mixture into the pan and bake for 10 minutes at 450
degrees.
When baked, immediately invert cake onto a humid towel that you lay on
your table and remove the foil. Let cool 20 minutes. Moisten the cake
with a mixture of one Tbsp of cognac and 3 Tbsp of water. To prepare
the creme, mix 4 egg yolks with sugar for 10 minutes. Add melted
butter and chocolate. Stir until smooth. Spread cake with marmalade
and roll it up slowly. Ice cake with chocolate creme. Refrigerate 6
hours before serving.
Serves 8

Potato-Cheese Casserole

2 lbs potatoes
2 cups milk
1/2 cup Swiss cheese, shredded
2 eggs
Salt & pepper
Nutmeg
Butter
Peel and wash the potatoes and thinly slice them. Shred the cheese
into the first cereal bowl. Mix the eggs, milk, salt, pepper, and
nutmeg in another bowl.
Grease 10 inch pan. Layer the potatoes in the pan. Cover this layer
with cheese. Pour the egg mixture on top of the cheese. Place 4, 1/4
inch squares of butter on top of the cheese. Bake at 350 degrees for
60 minutes.
Serves 4

Cajun Chicken Pasta

Ingredients:
4 oz linguine pasta
2 boneless, skinless chicken breasts, sliced in strips
2 tsp Cajun seasoning
2 Tbsp. Butter
1 green pepper, chopped
1/2 red pepper, chopped
4 fresh mushrooms, chopped
1 green onion, minced
1 1/2 cups heavy cream
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
2 Tbsp grated parmesan cheese

Bring a large pot of water to a boil. Add linguine and cook for 8-10
minutes, drain. Place chicken and Cajun seasoning in a bowl; toss to
coat. In a large skillet over medium heat, sauté chicken in butter 5-7
minutes. Add green & red peppers, mushrooms, and onions (2-3 minutes).
Reduce heat and stir in heavy cream. Season the sauce with basil,
lemon pepper, salt, garlic powder, pepper and heat. In a large bowl,
toss linguine with sauce. Sprinkle with grated Parmesan cheese.
Serves 2

Blondies

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
3/4 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract
1 3/4 cups self rising flour
2 cups white chocolate chips
1/2 cups chopped macadamia nuts
1/3 cup flaked coconut

Preheat oven 350 degrees. Grease cookie sheets. In medium bowl, cream
together the butter, shortening, brown sugar, and white sugar until
smooth. Beat in the egg and vanilla extract. Stir in flour til blended
then fold in the white chocolate chips, macadamia nuts and coconut.
Roll the dough into walnut sized balls. Place cookies 3 inch apart on
cookie sheet. Bake 8-10 minutes.
30 servings

Broccoli Cheddar Soup

So I'm pretty sure everyone knows of Panera Bread's Broccoli Cheddar Soup and if you don't then you really need to try it. Well, its so good that I wanted to recreate this masterful soup in my own kitchen. I was afraid because I hate onions but I didn't want to deviate from the recipe so not to change the taste. And I was scared that it wouldn't come out tasting anything like their soup but to my surprise it tasted fabulous and my husband said it tasted even better! Now I want to make it all the time!

Ingredients:
1 Tbsp butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 lb. fresh broccoli
1 cup carrots julienned
salt and pepper taste
1/4 tsp nutmeg
8 oz grated sharp cheddar

Sautee onion in butter. Set aside. Cook melted butter and flour whisking together over medium heat for 3-5 minutes. Add in half and half, constantly stirring and pouring at the same time. Add the chicken stock the same way. Simmer for 20 minutes frequently stirring. Add the broccoli, carrots, and onions. Cook over low heat until vegetables have become tender approximately 20-25 minutes. Add salt and pepper to your liking (approximately 1 tsp each for appropriate taste). The soup should have thickened by this point. Pour into food processor and puree. Return soup to pot over low heat. Add grated cheese. Stir until well blended. Stir in nutmeg.
Serve with toasted bread.

Enjoy!

Chocolate Decadence

Ingredients:
1lb. Bittersweet or semisweet chocolate, chopped
10 Tbsp (1 1/4 sticks) butter
2 Tbsp grand marnier or orange liquer
1 Tbsp cognac or brandy
1 Tbsp instant espresso powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries

Preheat oven to 350 degrees. Butter and flour 9-inch spring form panwith 2 3/4 inch high sides. Stir chocolate and butter in largesaucepan over low heat until melted and smooth.Remove from heat. Whisk in grand marnier, cognac and espresso. Cool toluke warm. Using mixer beat eggs and and sugar in a large bowl untiltripled in volume, about 5 minutes.Fold 1/4 of beaten egg mix into cooled chocolate mix to lighten, thenfold in chocolate mix in to remaining egg mix. Transfer batter toprepared pan. Bake cake, about 45 minutes. Cool cake in pan. Run knifealong pan sides to loosen cake. Release pan sides. Transfer to platter.Cut cake wedges. Serve with whipped cream and berries.
Serves 12

Chicken Cordon Bleu

Ingredients:
1cup bread crumbs
2 eggs, beaten
6 chicken cutlets
6 slices of Swiss cheese
6 slices of boiled ham
1 can golden mushroom soup or chicken gravy

Bread chicken cutlets, dipping first in eggs and then in bread crumbs.Lay each cutlet flat and place 1 slice of ham and 1 slice of cheese on each cutlet. Roll each cutlet and secure roll with toothpicks. Brown each cutlet in an oiled skillet about 10 minutes. Then bake at 350degrees in the oven for about 40 minutes. Serve topped with mushroom soup or chicken gravy.
Serves 5

Iced Heart Shaped Cookies

Makes 4 dozen
Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1 1/4 cup sugar
2 large eggs
1/3 cup milk
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp grated lemon rind
2 tsp lemon juice

1. Beat butter and shortening until creamy. Gradually add in sugar, eggs, and milk.
2. Combine flour and next 3 ingredients. Add to butter mixture. Stir in lemon rind and juice. Divide dough into 4 equal parts. Wrap each in plastic wrap or wax paper and chill at least 2 hours in fridge.
3. Roll the first dough out to 1/4 inch thickness on a lightly floured surface. Cut with 3 inch heart shaped cookie cutter. Place on greased baking sheets. Repeat process with remain dough portions.
4. Bake at 350 degrees for 8-9 minutes, until lightly browned. Let cool completely before icing.

Icing
Ingredients:
2 cups powdered sugar
1/4 cup butter, softened
6-8 tsp lemon juice
food coloring
1. Beat together powdered sugar, butter, and 6 tsp lemon juice in mixer for 1-2 minutes. Add up to 2 more tsp of lemon juice, 1/2 tsp at a time.
2. If using 2 different color icings, split the icing in half. Tint icing with food coloring to desired color. Spread icing on top of cookies.

Coucous Salad

Another native recipe from Morocco. Couscous is a staple dish in most North African countries such as Morocco, Algeria and Tunisia. Couscous can be eaten alone or with meat or stew atop of it.
Although traditional couscous has a quite extensive preparation time, quick cook couscous is now available all over the world.
Ingredients:
2 cups low-salt chicken broth
2 Tbsp extra-virgin olive oil, divided
1 Tbsp ground ginger
2 garlic cloves, pressed
2 tsp salt, divided
1 tsp ground tumeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 10 ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch cubes
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans
2 tsp finely grated lemon peel
1/4 cup fresh lemon juice

Bring chicken broth, 1 Tbsp oil, ginger, 1 tsp salt, tumeric, cinnamon, and cumin to a boil in large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover and let stand about 10 minutes. Fluff couscous with a fork. Transfer to a large bowl. Add cucumber, red pepper, carrot, green beans, and lemon peel. Whisk remaining 1 Tbsp oil, 1 tsp salt, and lemon juice in small bowl. Add couscous, toss to coat. Season to taste with salt and pepper.

Garbanzo Bean Dip

Garbanzo Bean Dip is referred to as hummus.
Hummus is a great spread for sandwiches or snacks. Hummus comes to us from Middle Eastern and Mediterranean countries.
However, I learned about hummus from my fiancee who is from Morocco. Its also a great source of protein, being made primarily of chickpeas. This simple recipe will teach you how to make Hummus for a delicious health snack.

Ingredients:
2 tsp ground cumin
1 can (15 oz) garbanzo or chickpeas, drained & rinsed
Reserve 3 Tbsp of garbanzo bean liquid
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 clove garlic, peeled and minced

Stir cumin in small dry skillet over medium-low heat for about 30 seconds. Remove from heat. Combine garbanzo beans, 3 Tbsp garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth. Add more garbanzo bean liquid if necessary for desired consistency. Season to taste with salt and pepper.

Crunchy Onion Chicken

I love those french fried onions but had only ever used them for Thanksgiving in green bean casserole until I found this recipe. Now I can use them at any time during the year for dinner. Quick and easy recipe.

Ingredients:
2 cups French fried onions
4 boneless skinless chicken breast
1 egg beaten

Crush French fried onions in plastic bag. Dip chicken into beaten egg. Then coat in onion crumbs. Bake at 400 degrees for 20 minutes. Serve with a side dish of vegetables such as green beans.

Chicken Tajine with Spring Vegetables

Tajine is a special dish named for the pot used to cook it. When you hear of a dish that is a Tajine, you should automatically think of cuisine from the Northern African countries of Morocco, Algeria & Tunisia. My fiancee is originally from Morocco, so I have been learning how to cook tajines. Although, I do not have any genuine Tajine pots, I have been able to make similar Tajine recipes with my American pots and pans. Plus my fiancee says they are just as good as when his mom used to cook for him! :)
Tajines usually consist of meat and or vegetables with a thick, seasoned sauce. Most tajines are served with bread to sop up the sauce. No part of the tajines are discarded.

Ingredients:
Makes 8 servings
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2"
1/2 cup olive oil
1 lb. onions, chopped
8 large garlic cloves, chopped
3 Tbsp grated lemon peel
1 Tbsp ground coriander
2 tsp Hungarian sweet paprika
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
8 Tbsp chopped fresh parsley
8 Tbsp chopped fresh dill
8 Tbsp chopped fresh mint
4 lbs skinless boneless chicken thighs
4 cups chicken broth
3 fresh fennel bulbs, trimmed
5 large carrots, peeled, cut 1 inch length

Fill bowl with water, squeeze in lemon juice. Break off enough outer leaves of the artichokes to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise. Separate out choke, drop into lemon water. Heat 1/4 cup oil in skillet. Add onions and saute 5 minutes. Add next 7 ingredients and 6 Tbsp each of parsley, dill and mint. Saute for additional 3 minutes.
Move ingredients from skillet to large pot. Sprinkle chicken with salt and pepper. Heat 2 Tbsp of oil in skillet. Add 1/3 of chicken and saute 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken. Add broth to skillet and bring to a boil. Transfer to pot and add fennel and carrots. Drain artichokes and add to pot.
Bring tajine to a boil. Cover, and reduce heat. Simmer for 20 minutes. Uncover and simmer 15 minutes. Transfer chicken and vegetables to large bowl. Boil sauce 10 minutes. Return chicken and vegetables to sauce. Rewarm tajine. Transfer to large bowl. Sprinkle 2 Tbsp each parsley, dill, and mint.
Serve with bread!

Orzo with Parmesan & Basil

Orzo is a mix between pasta and rice. Orzo looks like rice in shape but is really pasta. You cook it the same way you would cook pasta. It is mainly used in conjunction with vegetables or salad as a side dish to a meat entre. For people who dislike rice but hate the bulkiness of pasta, orzo is perfect.

Ingredients:
2 Tbsp butter
1 cup uncooked orzo pasta
1 (14.5 oz) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 Tbsp chopped fresh basil

Melt butter in heavy skillet over medium heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Garnish with basil sprigs.

Chocolate Chip Cookies

When you are in the mood for something sweet, home baked goods are always the best. The other night I was in the mood for something chocolatey and I decided to make chocolate chip cookies, however every recipe I came across told me to use brown sugar and unfortunately I didn't have any. I decided to continue on and make the recipe without the brown sugar and surprisingly they came out ok. The brown sugar adds to the brown color and chewiness of regular chocolate chip cookies. However, the cookies without sugar are just as good but lighter in color. So if you are ever without brown sugar and in the mood for some chocolate chip cookies don't worry, just make the recipe without.

Ingredients:
1 cup granulated sugar
1/2 cup butter, melted
1/2 cup canola oil
1 tsp vanilla
1 egg
2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup semisweet chocolate chips

Heat oven to 375 degrees. In a large bowl mix sugar, butter, oil, vanilla, and egg until well blended. Add in flour, baking soda, and salt. Stir in chocolate chips.
On a greased baking sheet, drop spoonfuls of cookie dough. Bake 9 minutes. Enjoy!