A Jeanne in the Kitchen

We had three salads for my Middle Eastern dinner. My friend Janet brought tabbouleh. It was a recipe she got from her Palestinian exchange student a few years ago. I made the other two salads. One was my heirloom tomato and onion salad, which you have seen before. Lebanese Tomato Salad

My other salad for the evening was a Moroccan carrot salad.

Moroccan Carrot Salad

Of course I changed the salad and made it my own. And I think my version is better too. So did everyone else, though they had no idea I had changed the recipe. 🙂 I used the tri-colored carrots instead of just orange carrots, and I also roasted my carrots first. And since I had orange olive oil, of course I used it.

Moroccan Carrot Salad

1 lb tri-colored carrots, cut into sticks

1 cup orange juice

1/4 cup olive oil + plus more for tossing the carrots in

2-3 TBSP orange olive oil, optional

salt & pepper to taste

1-2 TBSP honey

2 TBSP lemon juice

1 tsp ground cumin

1/2 cup black or Kalamata olives, cut in half

2 TBSP fresh cilantro, chopped

2 TBSP fresh mint, chopped

1/3 cup toasted pine nuts

Preheat the oven to 425*F or 219*C.

Cut the carrots into matchsticks. Toss with olive oil and the salt & pepper. Spread the carrots onto a baking sheet pan in a single, even layer. Roast for about 20 minutes then flip and continue to roast for an additional 15-20 minutes. Allow the carrots to cool a bit before tossing into the salad.

Toast the pine nuts until they are lightly golden. I find it much easier just to toast them in a skillet on top of the stove. But you can toast them in the oven too.

Combine the orange juice, olive oil, orange olive oil, if using, cumin, additional salt & pepper if needed, honey and lemon juice. Whisk together until everything is well blended.

When the carrots have cooled slightly, add to the rest of the ingredients and add just as much of the oil and juice mixture as needed. Do not add too much. If there is leftover dressing, great. Use it for something else later. I already have. 🙂 It is perfect for a marinade for meat.

Cover and chill the salad until ready to serve. Then serve it up and listen to everyone cheer. This was yet another very popular dish. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We almost always have Mallards around the lakes. In the spring and summer months, there are more than in the winter months, but there are almost always some around.

Sometimes I see them napping.

Sometimes they just are out walking around.

Sometimes they are swimming.

But right now, they are building and protecting their nests.

Soon, we should have some little “duckalings” too. Years ago, my niece’s daughter called them duckalings, and that just stuck with me. I thought it was such a cute little phrase. So I call them duckalings too now. 🙂

Lamb is very integral in the Middle Eastern, as well as the Mediterranean, diets. Every country in the Middle East consumes a lot of lamb. A big reason for this is that pork is strictly forbidden in both the Jewish and Islamic religious laws. Lamb has been the chosen form of meat and protein in the Middle Eastern regions for millennia and still is today, although the popularity of chicken is quickly rising in these parts of the world now as well.

When I hosted my Middle Eastern dinner party, lamb was definitely on the menu. I made some lamb skewers with mint sauce. They all disappeared very quickly. I heard nothing but rave reviews.

Grilled Lamb Skewers with Mint Sauce

I marinated my lamb over night to make sure they were nice and tender and full of flavor.

2 lbs lamb, cubed

salt & pepper to taste

1/2 cup olive oil

1 TBSP sugar

3 TBSP sherry vinegar

1 shallot, chopped fine

1-2 TBSP garlic

1 cup fresh mint leaves

1 red onion, sliced

Combine all the ingredients together, with the exception of the onion. Then toss the lamb in the mixture to completely coat. Place it in an airtight container and let marinate in the refrigerator for at least four hours before cooking. Over night is better if you can.

I actually made my skewers ahead of time, and let the skewers marinate overnight.

Add the onion slices onto the skewers along with the lamb cubes. Soak the wooden skewers in warm water for about 15 minutes before loading them with the meat and onions. Reserve some of the marinate for pouring over the cooked lamb later.

When you are ready to grill the lamb skewers, remove it from the refrigerator and let it come to room temperature, for up to about 2 hours, before grilling. This helps to ensure a more even cooking process as well as helps to prevent burning.

Heat the grill to a medium-high heat. When the grill is at temperature, place the kebabs on the grill, close the lid and cook for about 10 minutes, then flip and continue to cook for an additional 8-10 minutes, or until the meat reaches a delicious medium rare at a minimum of 145* F or 63*C for an internal temperature.

Top with the remaining mint marinade right before serving. The lamb bits are so tender, they just melt in your mouth. If you like lamb, I promise you will love these lamb skewers. By marinating them overnight, it took away a lot of the “gamey” flavor often associated with lamb. You can also cook them up in a skillet without turning them into skewers or kebabs too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

All of my spring birds are returning for the season. This time, I saw some Double Crested Cormorants out and about. I saw some flying, but couldn’t get any good shots, but at least I got to see them. I love seeing my Cormorants. They just seem like they don’t have a care in the world and just want to swim in the waters peacefully.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I am taking a slight detour today. I entered a cooking contest to create a recipe promoting Mis’ Rubin’s White Magic All Purpose Seasoning. I had to submit my recipe within a couple of days of receiving my package, so here it is. Wish me luck. If you try my recipe and like it, please submit your votes for me and my recipe. I could win some very cool kitchen gadgets and cooking utensils. 🙂

Mis’ Rubin’s is a small family owned business, based out of Montgomery, Alabama. It has been around since 1935. It was created by Rubin and Julia Hanan, out of the Penny Profit Meat Market. Rubin Hanan immigrated to the United States from the Isle of Rhodes, by Crete, and lived his American dream. The spices used and sold in the Penny Profit Meat market were created by Julia, who was fondly known as Mis Rubin. There are quite a few varieties of Mis’ Rubin’s spices, but I was sent the White Magic to test and create with.

White Magic is truly an all-purpose seasoning. It works great as a dry rub on chicken, fish, & pork, but it doesn’t have to be cooked! It’s also wonderful tableside on pasta, salad, and veggies. The hint of citrus in this seasoning really ties the flavor together and reminds us of Mis’ Rubin’s Greek origins. Use this seasoning to taste. It’s not overpowering.

I used my White Magic to create a scallop and vegetable pasta with cream sauce.

White Magic Scallops and Pasta

1-1 1/2 lbs large sea scallops

1/2 red bell pepper, cut into thin matchsticks

1-1 1/2 cups broccoli florets

1 shallot, sliced very thin

1 TBSP minced garlic

salt & fresh ground black pepper to taste

2 TBSP White Magic seasoning, divided

olive oil for cooking

1-2 TBSP lemon olive oil

1 cup dry white wine

1 TBSP lemon juice

1 cup heavy whipping cream

1 TBSP lemon balsamic vinegar, optional or lemon juice

1/4 cup chopped fresh parsley

1 cup tiny teardrop tomatoes

angel hair pasta

Get a large skillet very hot and add the oil(s). Saute the vegetables for about 3 minutes, or until they begin to soften. Then remove from the heat and set aside.

Rinse the scallops and pat dry with a paper towel.

Add additional oil if needed and about 1 TBSP of the Mis’ Rubin’s White Magic Seasoning and the scallops. Cook for about 1-2 minutes per side, or until the scallops begin to brown.

After the scallops are lightly browned, add the wine and deglaze the pan.

Let the wine reduce by about half, then add the sauteed vegetables. Mix together thoroughly.

Add the cream and the remaining Mis’ Rubin’s White Magic Seasoning. Bring to a boil, then reduce the heat to a simmer, stirring often. Cook for about 5 minutes.

Towards the end of the cooking process, add the lemon balsamic vinegar or lemon juice, mix together well, then add the chopped parsley and tiny teardrop tomatoes right before serving over cooked angel hair pasta.

I served mine with a dry Pinot Grigio and some tomato focaccia on the side to complete the meal.

DELICIOUS! The White Magic seasoning really enhanced the sweet flavors of the scallops and went very well with the hints of lemon from the lemon olive oil and the lemon balsamic vinegar. I think you will really love the addition of Mis’ Rubin’s White Magic Seasoning to any seafood or chicken dish. It is gluten free and contains NO MSG, however, it does contain soy. There are retailers dotted across the country who sell Mis’ Rubin’s White Magic Seasoning , or you can order it online from their website at https://misrubins.com/.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Our Pelicans are very seasonal. They join us in spring and usually stay through the summer. The Pelicans are our largest birds here in Colorado. The breeding males have large vertical plates on their beaks. This helps them to establish dominance over their particular territory. Yesterday the Pelicans arrived. They came just in time to celebrate Earth Day this year. 🙂

Sometimes we see them in big groups.

Often they are together with the Egrets.

We see them off on their own quite frequently too.

And on a particularly lucky day, I can get some good shots of them flying above.

Have a great day and make everyday great. If you allow yourself to see it, everyday always has something good to show us. 🙂

Preserved lemons and olives are two principal ingredients found in many traditional Moroccan dishes. So of course I used both preserved lemons When The World Gives You Lemons and olives for my dishes I prepared for my Middle Eastern Dinner. My Middle Eastern Dinner – Part 1 Most of my dishes were Lebanese and Moroccan, though there is a lot of crossover between all of the Middle Eastern dishes and recipes. My chicken tagine with preserved lemons and olives was one of my Moroccan recipes. It received rave reviews from all.

Moroccan food is influenced by many of its surrounding neighbors and their cultures. It has influences from the Berbers and their love of cooking tagines and couscous; from the desert Bedouins and their love of of dates, milk and grains; the Moors who were exiled from Spain, who brought olives, olive oil paprika and herbs; the Sephardic Jews who brought their food preserving techniques and the use of salts; the Arabs who helped spread all these food ideas and techniques throughout the regions; the Ottomans for kebabs and pastry making; and the French for their cooking finesse.

Tagines are favorites of the nomadic Berbers. They are dishes prepared with either meat, fish, and/or vegetables that are simmered in rich buttery sauces, onions, and often use fruit, herbs, honey and chilies in their sauces. A tagine is also the name of their preferred cooking vessel. The Berbers in the Northern regions close to both Spain and France, tend to brown their meats in butter and/or oil and also add sauteed vegetables to their dishes. The Southern Berbers just throw everything together without cooking them separately first. Time and a slow cook over a low heat or flame are key to preparing a good tagine. This cooking method keeps the proteins moist and tender.

I slow cooked my chicken with lemons and olives, so I was cooking my tagine in the Northern fashion.

Chicken Tagine with Preserved Lemons and Olives

I marinated my chicken overnight, so it was full of flavor and very moist and tender.

The Marinade

1 onion

1 TBSP garlic

1 TBSP ginger

1/3 cup cilantro

pinch of saffron threads or powder

pinch of saffron salt, optional

2 TBSP lemon juice

salt and pepper to taste

1/3 cup olive oil

1-2 TBSP lemon olive oil, optional

2-3 lbs chicken pieces

Combine everything together and blend in a food processor until everything is like a thick, liquidy paste. Add the chicken pieces and completely coat. Cover and marinate in the refrigerator for at least 4 hours before cooking.

2 preserved lemons, cut into thin strips, discarding the insides and only using the skins

1 cup green olives, cut in half

1/2 cup dry white wine

1-2 cups chicken broth

2 tsp dried thyme and/or oregano

When ready to cook the chicken, get a large skillet or pot very hot and add a combination of both olive oil and butter. Carefully add the chicken pieces and brown on both sides, cooking for about 4 minutes per side.

When the chicken is browned, remove it from the heat and set aside. Add the white wine to the pan and degalze it. Add the rest of the marinade, the herbs and the chicken broth to the pan, as well as the chicken. Cover and bring to a boil, then reduce the heat to a simmer, stirring occasionally. Cook for about 40-45 minutes.

Add the preserved lemons and olives, cover and simmer again for an additional 20 minutes or so, stirring occasionally. Serve over cooked couscous. Spoon the sauce over the chicken and couscous.

This dish was most definitely a fan favorite. Everyone loved it, and you will too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I hosted my Middle Eastern dinner party last night. Once again, it was a huge success, with lots of rave reviews. There were 16 of us who feasted on the delicious Middle Eastern dishes. Our neighbors Hanaa and Aziz, who were unofficially the reason for the party, were very impressed and Hanaa said I had all the flavors and dishes authentically prepared. YAY! That’s what I was hoping for. 🙂

Once again, I made a fairly elaborate menu. There were two main entrees, with lots of vegetable side dishes and two desserts. The menu included:

• Chicken tagine with preserved lemon and olives
• Lamb skewers with mint sauce
• Heirloom tomato and onion salad
• Moroccan carrots
• Falafels
• A mezze platter
• Spicy cilantro potatoes
• warmed pita bread
• Hummus, made by Hanaa
• Tabbouleh, made by Janet
• Orange blossom meringues with macerated strawberries and chocolate orange sauce Orange Blossom Meringues With Macerated Strawberries
• Baklava, by Mumtaz
• Cucumber spritzers with mint to drink

I did the bulk of it all, but I did have a little help as well. Everyone enjoyed it all, and there really was nothing left after the feast. This is rare. I almost always have a little leftover, but not this time. I guess I am getting pretty good at preparing just the right amount. 🙂 With full and happy tummies, we all played some games after, that provided lots of fun and laughter. It was yet another deliciously fun evening spent with friends and neighbors.

Yes, you will get all the recipes for everything I prepared. And after, you can feel confident in preparing your own Middle Eastern feast for family and friends too. 🙂

Life is short. Laugh often, have fun and make the most of it. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

In just a little bit I will be back in the kitchen preparing the rest of my dishes for my Middle Eastern dinner. I have some things already prepared and ready to cook, but I have more to do. Some things, like my desserts, are already made. I figure life is short, so start with dessert. 🙂

One of tonight’s desserts is orange blossom meringues with macerated strawberries and orange chocolate sauce. Yet another delicious way to use up some of my orange chocolate sauce. 🙂

Orange Blossom Meringues with Macerated Strawberries and Chocolate Orange Sauce

The original recipe called for rose water, but then I thought I still have quite a bit of my chocolate orange sauce left, and I have both rose water and orange blossom water, thanks to Julia, so let’s make it orange instead. As you can see, both will work just fine. One will give you hints of rose and the other will give hints of orange. Besides, when have I EVER followed a recipe exactly???? UMMMMM ….. I’m thinking …. Oh yeah! NEVER!!!!! 🙂 The original recipe also called for rhubarb, which is fine, but I like strawberries better, and I was looking for a way to use up more of my chocolate orange sauce.

I made the meringues earlier in the week and had them in the refrigerator until I was ready to finish them.

I tripled my recipe because I wanted to make sure I had enough for all my guests. There will be about 20 people here tonight. I will give you the real proportions instead of my tripled version.

2 egg whites at room temperature

1/4 tsp cream of tartar

pinch of salt

3 drops either rose water or orange blossom water

3/4 cup sugar

Preheat the oven to 200* F or 95*C.

Line a cookie sheet with parchment paper.

Beat the egg whites, cream of tartar and salt at a low speed for about 3 minutes or until foamy. Add the orange blossom water, increase the speed and beat again for another 3 minutes, or until if forms into a soft peak. Start adding the sugar, a little at a time, until it is all added in, and increase the mixer speed to high. Beat again for another 3 minutes, or until the egg whites are glossy and form into stiff peaks.

Once the egg whites are stiff and glossy, fill a pastry tube with just a plain, round tip, and pipe the meringues into a round shape, about 2 inches in diameter onto the parchment paper.

Bake for about 1 hour, or until the meringues are dry. Immediately after they are done, remove and make a little well in the center of each meringue with the back of a spoon. Turn the heat off and place the meringues back in the oven for at least another hour, to completely dry out. At this point, if you are not ready to finish them, store them in an airtight container in the refrigerator. You can also freeze the meringues for up to about 3 months.

The Macerated Strawberries

Macerated means to soften or sweeten by soaking in a liquid. It is the perfect way to sweeten strawberries that aren’t as sweet or ripe as you would like them. Maceration is a process in which produce (usually fruit) sits in a flavorful substance (usually sugar, vinegar, or juice), tenderizing the ingredient and intensifying its natural flavors. Stone fruits, berries, and even tomatoes can benefit from maceration, to concentrate their sweetness and soften their texture.

1 cup strawberries, diced fine

2 TBSP sugar

2-3 TBSP black fig balsamic vinegar

Mix everything together and let rest for about 30 minutes or so. Then drain off the excess liquid and place about 1/2 tsp of strawberry mixture into each meringue well.

With a spoon, drizzle the chocolate orange sauce across the meringues. Cover and place back in the refrigerator until ready to serve.

My other dessert for tonight is baklava. I confess though, I did NOT make it this time. I can, but why? I have my favorite local Mediterranean restaurant, called Mumtaz, Mediterranean Mumtaz that makes it perfectly, so it’s much easier and more convenient to buy it from my friend Mo than to make it. I am also helping a small local business. 🙂

Desserts are first this time, but you will soon get the whole menu. I just need to prepare it and cook it all first. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I will be busy in the kitchen once again in just a bit. I am hosting a Middle Eastern themed dinner party tomorrow evening. Planning A Party One of my recipes called for preserved lemons. So, when the world gives you lemons … Preserve them.

This recipe is super easy-peasy and only requires three ingredients – lemons, coarse salt and lemon juice. Yep! That’s it, and time.

Wash and dry the lemons, then cut off the bottoms. Make a couple of deeper cuts into the lemons. Basically you are slicing them into quarters without cutting them through completely. You are just making deep slashes.

Fill each slash with as much coarse salt as it will hold.

Stack the lemons in an airtight container and pour fresh lemon juice over them. Then store them in the refrigerator for anywhere from three days to a month. When you are ready to use them, slice the skins into thin slices and add them to your recipes.

The recipe is basically 1 TBSP of coarse salt for every lemon, with about two TBSP of lemon juice per lemon. You will see what I am making soon. I am going to tease you just a little longer though, while I start preparing everything. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.