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Cornbread on the table? Means a big smile is about to be drawn on my face. The recipe I am about to share is from a Betty Crocker’s cookbook. There are two recipes in the book I have. The first one I tried was the southern, wasn’t successful unfortunately!. Maybe because it called for buttermilk. And since I had none, I just substituted it with milk mixed with vinegar. And that, didn’t work out that well for me. Thankfully, when I shifted to the other recipe..(well, it’s the one you are looking at here). The only thing different from the original recipe, is that this time I used  whole wheat flour instead of all-purpose. 

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The chicken is juicy, the skin is crispy, the onions are caramelized, and the flavor is Moroccan. Literally, and in  two words it’s to die for! (This time I have a step by step pictures for you, click read more)

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This is not a recipe, it’s just a little technique that makes life little easier, when it comes to decorating strawberries for those special occasions. Obviously, you melt the chocolate in a double boiler. Wash and pat dry the strawberries, (I wanted them to look like strawberries, that’s why I kept the head). Then coat them with chocolate (You can insert a toothpick in the strawberries to make it easier). Set them on foil & refrigerate for about 30min. When ready, melt the white chocolate, & fill a brand new syringe with it. Draw zigzag lines on the strawberries & put them back in the refrigerator. These can be served by themselves or on top of  tartlets.    

 

My husband sent me this recipe lately & I decided I wanted to try it. For him, it’s nothing new since his mom used to make it, when he was young. I am a first timer though. I  really liked its taste and the way it came out, but what I liked the most is the short time in which this can be made & put on the table. Try it & I am sure you’ll enjoy it..

Hi people! my salad for today is an easy improvised (makes me feel good) piece of work. I love the colors & the crunch of it. Yeah and not onlyJamie Oliver can come up with new ideas. I can too! By the way, we are BIG fans of this guy & each time he’s on TV..you know it! (We are sticking our eyes to the screen). For me a top chef is someone who cooks homy meals from SCRATCH (because that’s real cooking, and always makes you proud). Someone who doesn’t always need measuring cups, to know how much flour he needs in his bowl. And that’s Jamie Oliver!. It really amazes me, how he would turn any complex meal into anyone-can-cook-it type of meal. And if ever Jamie Oliver is in town, I think I’ll be the first to go to his class or show. Now seriously, the twist I added to my salad was after watching one of his episodes on theFoodnetwork. He first fried the garlic in hot oil to let the garlic release its flavor, then started adding the rest of the ingredients. This is what I did with my salad, and of course it turned out a success! The hubby said it had an asian feel to it. And had I fried the garlic just a little bit more, it would have tasted Chinese. By the way, my boy has a good palate, & if only he puts his food critic capabilities into good use. I think his remarks would help people cook better! 

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I first had this at my Syrian neighbor’s. We decided all three of us (The third was my Egyptian neighbor) to have breakfast together, and that each one of us would bring a dish with her. I am a big fan of fool (Fava beans in Arabic), but for breakfast? I was SkEpTiCal..although in Marrakesh sometimes people would eat bissara for there breakfast (Bissara is a bean puree), and that’s because it’s tasty, easy to make, keeps you full, but most importantly because it’s CHEAP. Hmmmm I guess, now I should introduce you to bissara Moroccan style. I wonder why I never thought about it!  Anyways, I loved the beans & for some reason I had a craving for them lately. I got the recipe from my neighbor, made it & now it’s your turn. She told me in Syria this is considered a main dish, but I like to serve it as a side dish or a salad 🙂

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Ok guys, I am finally & officially back to business again. And now it’s time to announce the re-opening of my “Do it the Moroccan way” blog.  On this occasion, I want to thank  Moroccoblogs for their post about my blog. My thanks also extend to the unknown reader who told them about it. It made my day, and you all should know that I’m ecstatic to start blogging again. 

Not blogging for a little more than year, didn’t feel right to me. I guess I could have just started a new blog, but I kinda resisted the idea. Simply, because I loved this blog, and wanted to keep it. And for those of you who are wondering, well let me tell you that there was nothing wrong with the blog. The only thing was  that I could not log in. And that’s why many of your comments were not approved, until recently. All it took me, is a trip to Morocco to log in to my blog! (Hey! did I just make it sound like I went all the way to Morocco just to log in to my blog?) Wouldn’t that be interesting?. Well no. Actually we were there for vacation. Although, I think that if I could afford to do so, I would have done it. So now, how about we talk about some food?

I didn’t plan this post, it’s just what I was making & thought to share with you on the blog. For a new post I would have loved to celebrate with brownies or cupcakes, but we can still do that later, right? So today it’s a red day, because of the beets which unfortunately can be somewhat underrated in some cultures. My Syrian neighbor told me that they would use them only to color pickled parsnips. In Morocco, we actually eat them. And if your parents happen to be Moroccan, you better eat your beets. I remember as a kid the only fun thing about eating beets is, that lipstick effect I would get from the pigment in the beet!! And FYI, if you have issues with indigestion, blood pressure, or even halitosis, well there you have it (it’s called beet).

  

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