Almond Roca

Almond Roca is a brand of chocolate toffee butter crunch candy containing a ground almond coating and also almond chunks inside the candy itself.

in this ADDICTING favorite Home made Almond Roca recipe you will NOT need a candy thermometer!

Ingredients:

6/4 Cup chopped and toasted almonds (unsalted natural almonds)

1 cup packed light brown sugar

1 cup (2 sticks) salted butter

4 bars of chocolate (such as Hershey's Bars)

Steps:

1- Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.

2- In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly,

 stirring constantly.

I made mine without a candy thermometer with success, but if you have one and you think you rather use it you might wish to stick and instant read thermometer in there just to make sure 

it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- if it gets higher than 320, it will not remain solid.

3- Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour hot mixture into pan over almonds. 

4- in pan boil some water and put other bowl with chocolate in to to melt it .

5- Once your Chocolate is completely melted pour it over your caramel and almonds first layer 

and spread it to every corner , then Sprinkle with remaining toasted almonds and gently press them into the chocolate.

6- Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container & put it in the fridge.

Enjoy!

Moroccan Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. 

It’s quite easy to make, though takes at least three weeks before the lemons are ready to use.

Ingredients:

2 or More Meyer lemons, (scrubbed, very clean & Dried)

Sea salt

Water

Sterilized quart canning jar

Steps:

1- Place 2 Tbsp of salt in the bottom of a sterilized jar.

2- Cut the lemons as if you were going to cut them in half lengthwise, 

starting from the tip, but do not cut all the way. Keep the lemon attached at the base. 

Make another cut in a similar manner

3- Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4- Pack the lemons in the jar, squishing them down so that juice is extracted.

 Fill up the jar with some lemons in half and Top with a couple tablespoons of salt.

5- fill the jar with water, seal it and let sit at room temperature for a couple days. 

Turn the jar upside down occasionally  Put in refrigerator and let sit, again turning upside down occasionally, 

for at least 3 weeks, until lemon rinds soften.

6- To use your lemons, remove a lemon from the jar and rinse thoroughly in water to remove salt. 

Discard seeds before using. Discard the pulp before using, if desired.

7- Store in refrigerator for up to 6 months.

P.S: You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Moroccan black-eyed peas

A hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes adding lemon juice and  Cumin makes it Taste even better  .

Ingredients:

1    Cup Black eyed Peas (put in Hot water for 30 min )

1    Tomato Pealed and diced 

1/2 Onion Diced 

2    Garlic Cloves 

2    TBS Fresh Chopped parsley and cilantro

1     Teaspoon Cumin 

1     Teaspoon Paprika 

1/2  Teaspoon Ground Ginger 

1/4  Teaspoon Turmeric 

1/4  Teaspoon Black pepper 

2     Teaspoon Salt to taste 

4      Cups water or vegetable stock

1      Teaspoon Tomato Paste 

Lemon Juice or Slices if desired 

Olive OIL

Steps:

1- in deep pan pour 1 to 2 TBS Olive Oil , the diced Onion , minced Garlic Cloves , Diced Tomato , stir over medium Heat for 5 min , then add the Black eyed Peas and the spice and stir in 1 Teaspoon tomato Paste and water.

2- Cover and Let cook until most of the sauce evaporate and the black eyed Peas are cooked . 

3- Turn off the Heat and add the 2 TBS of Fresh Chopped parsley and cilantro and 1 Teaspoon of Cumin with a drizzle of Olive Oil , Stir and Serve with Lemon Slices or Drizzle with Little bit of Lemon Juice to Eat .

Enjoy!

Alaskan Flounder fillet

Seasoned with Moroccan fish Spice , Fried Alaskan Flounder Fillets with lemon and caper Sauce is Simply Delicious!

Ingredients:

Flounder Fillets 

1 or 2 Eggs 

4  TBS Olive Oil 

1  Teaspoon capers 

1   Cup all Purpose Flour 

3   Teaspoon unsalted butter 

1/2 Lemon Juice 

dried or Fresh parsley 

Salt and Pepper to Taste 

Moroccan fish Spice Blend :

2       Teaspoons cumin

1 1/2 Teaspoons turmeric

1 1/2 Teaspoons hot paprika

1       Teaspoon sweet paprika

1/2    Teaspoon pepper

Preparation:

Blend the spices together, and store in an airtight container for up to several months.

Use the spice mixture to season fish before frying

Steps:

1- Season your Fish fillets with 1 Teaspoon of Moroccan fish spice Blend and Slat to Taste .

2- Beat the Eggs in a bowl , and start Coating the fish with the Flour on both Sides gently shake off Excess  Flour , next dip the fish in the Egg mixture and then into flour again . ( be Sure to Cover both Sides equally)

3- Heat oil in the skillet over medium Heat , and Saute fish on both sides until it become Golden (about 2 or 3 min per side) and then remove your fish From the Pan.

4- add the lemon Juice to the pan and Mix with the oil to incorporate the flavors , then Add the butter and the capers , Mix until the butter melts and the Sauce becomes smooth and Glossy , add the parsley and stir gently .

5- To serve Place Fish on the Plate and pour the Lemon and caper Sauce over your fillets .

Enjoy! 

Quinoa ( Moroccan way)

Quinoa is very Healthy Grain, tossed with onion, garlic, and Dried parsley  This side Dish may be served hot or at room temperature. It can be cooked in chicken broth for adding richness..

Ingredients:

1    Cup Quinoa

2    Cup water 

1/4 Green Pepper cut into cubes 

1/2 medium Tomato Cut into Cubes

1/4 Onion Cut into Cubes 

1    TBS Dried Parsley

1    Teaspoon Salt 

1    Teaspoon Paprika

1/2 Teaspoon Turmeric

Pinch of Black Pepper

1      Clove Garlic Minced

1     Teaspoon Tomato Paste 

Olive Oil

Steps:

1- in Pan over Medium Heat poor 1 Teaspoon of Olive Oil , Onion , Green Pepper , Tomato Cubes, Minced Garlic cook for 10 min then add Tomato Paste melted in some water.

2- Add the spices and and the Quinoa and Mix then the 2 Cups of Water , Cover and let Cook Until all the water evaporates.

3- Turn off the Heat , and Add the Dried Parsley , Mix all Good and Serve Hot .

 

Enjoy !

P.S: The key with using Quinoa is to rinse it first ( If it's not Already Rinsed ). That washes away the hint of bitterness that can come with this grain, leaving a pleasant, adaptable food. 

Herbs Chicken Sandwich

Grilled chicken breasts marinated in spices and herbs , This Lebanese recipes Bring the chicken Sandwich to an other Level , Plus it's very easy to make !

Ingredients:

1    TBS Mayonnaise

1    Teaspoon Cumin 

1    Teaspoon Paprika

1    Teaspoon Salt 

1    TBS Oregano

3    TBS Olive Oil

Chicken Breasts

Lettuce Leaves 

Mustard or any sauce of Your Choice "For example : mayonnaise, mustard and rosemary"

Olives to decorate if desired 

Bread of your Choice ( i used Ciabatta Sandwiches Bread)

Steps:

1- In a Bowl Mix the mayonnaise , Cumin, Paprika , Salt , Oregano , an Olive oil , Then add the Chicken Breasts , and let aside for 30 min .

2- Grill your Chicken in outside or indoors Grill , Put a layer of the sauce of your Choice in your Bread then the Lettuce leaves  and the chicken Breast .

3- Serve with some Salad and Fried potatoes .

Enjoy !

Moroccan Chicken

There are many ways to Roast a chicken in the Moroccan cuisine this is one of them , The roasting method calls for marinating whole chickens with a Moroccan spice rub, and then slow-roasting the chickens the next day.Once you put the Chicken in the Oven your Job is done.

Ingredients:

1        Whole Chicken washed and Drained 

1        Teaspoon Salt 

1        Teaspoon Ginger

1/2     Teaspoon black Pepper

1/4     Teaspoon saffron threads, crumbled

3        Garlic minced 

1/2     Teaspoon Turmeric 

1/4     Teaspoon Ground Cloves 

1/4      Cup Olive Oil

1/2      Cup Chopped cilantro and parsley 

1/4      Preserved Lemon 

1/3      Chopped Olives

1 to 2 medium yellow or white Onions 

To Clean the Chicken :

Salt for scrubbing

1/2 Cup Vinegar 

Steps:

1-  to Clean your Chicken : get some Salt and start Scrubbing it all over from inside an outside then put it in big bowl adding the 1/2 cup vinegar and cover it with water for 30 min , after that remove it , wash it with the regular water and let it drain .

2- for the marinade: in a pan put the 1 Teaspoon Salt , Ginger , black Pepper , 2 minced Garlic , 1/2 Teaspoon Turmeric , Ground Cloves , the Pure saffron , 1/4 Cup Olive Oil, and the 1/2 Cup  Cup Chopped cilantro and parsley , heat all the ingredients over low heat for 1 to 2 min then turn off the Heat and add the preserved Lemon peel and the Chopped Olives.

3- Scrub the Drained Chicken with the marinade from inside and outside , tie the Chicken and let it spend the night in the Fridge covered with Plastic food wrap.

4- the next day Prepare the Sauce: in big pan , over medium heat , add 1 TBS olive Oil , 1 or the 2 medium Onions Chopped , 1 Minced Garlic , 1 TBS parsley and cilantro , 1/2 Teaspoon ginger , 3/4 Teaspoon Black pepper , 1/4 Teaspoon turmeric , and pinch of Ground cloves , add one Cup of water after the onions are cooked little bit and Bring to Boil , low little bit more the Heat and put the Chicken on the Sauce and cover , remember to Flip it on all sides from time to time during 30 min .

5- Preheat  the Oven At 420 degrees F Put the Chicken in pan , and let roast in the oven until completely Brown. 

6- in the mean time wash 1/2 cup of whole Olives , and add them into the sauce and let simmer until it thickens or you can let it watery for the rice .

P.S:  If the Top of your Chicken Brownish faster than the sides put a Piece  of Aluminum Foil in Form of  ^  to give the sides enough time to Brownish as well without burning the Top of it . 

- you can serve it with rice , or Bread and French fries or chips. 

Enjoy!