Today is a really hot day, and it’s suppose to go up to 109ºF!! After moving up to the hot northern part in california, my cooking style has definitely explored into chilled and cooling foods to enjoy in a 90+ Fahrenheit degree weather. This past week has been a bit busy with work and I didn’t have time to prune off the flowers on my basil plants, so I decided to use them in a chickpea/garbanzo salad with a basil and cilantro vinaigrette. The flowers aren’t a must in this recipe, but they do create a feeling of delicacy and romance to the plate plus it adds a beautiful touch to a regular plain chickpea salad. Continue reading →
Good morning, beautiful readers, YES I mean you! This past week I’v been so in love with my new kitchen toy! And that is my badass tagine clay pot. Tagine is a really sweet traditional north African clay pot from the areas of Tunisia, Morocco and Algeria. It has a deep base and a cute pointy (conical) lid. It is used to cook stews, curries, meats, couscous and other vegetable dishes. If you don’t have a clay pot, or tagine, you can just use a regular pot for this recipe. This recipe calls for a moroccan spice blend called Ras El Hanout which you either can purchase it from your local grocery store or make it from scratch. It’s kind of similar to the garam masala in Indian food and suits really nice in vegetable dishes. If you can, try to invest in a type of clay pot because the flavors of the dishes have a really nice earthiness to it that is amazing! I’ve noticed especially that when you cook some type of legumes in clay pots like beans, lentils, split mung, and chickpeas (my favorite) the flavors and aromas are enhanced on a whole different level! Check it out and let your taste buds take you on a scented journey with this ambrosial chickpea tagine infused with rosewater!