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Moroccan-Style Cod with Green Olives, Lemon, and Cauliflower

Moroccan-Style Cod with Green Olives, Lemon, and Cauliflower


  • 4 tablespoons olive oil, divided
  • 5 cups cauliflower florets
  • 6 garlic cloves, minced, divided
  • 1 teaspoon turmeric, divided
  • 3/4 teaspoon ground cumin, divided
  • 1/3 cup white wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 20 large pimiento-stuffed green olives from jar, halved, plus 1 tablespoon brine
  • 3 tablespoons fresh lemon juice
  • 14 mild green olives (such as picholine, Lucques, or Cypriot)
  • 3 tablespoons chopped fresh cilantro

Recipe Preparation

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cauliflower; sauté 2 minutes. Add 2 minced garlic cloves, 1/2 teaspoon turmeric, and 1/4 teaspoon cumin; sauté until cauliflower is crisp-tender and beginning to brown, stirring and adding water by spoonfuls if browning too quickly, 4 minutes longer. Add vinegar, sugar, thyme, and 2 minced garlic cloves. Reduce heat to medium-low; simmer until most of vinegar is absorbed, about 2 minutes. Transfer to large bowl. Toss in stuffed olives and 1 tablespoon brine. Season with salt and pepper.

  • Place cod on plate. Sprinkle remaining 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon paprika over fish. Sprinkle 2 minced garlic cloves over; drizzle with 2 tablespoons oil. Rub into fish on both sides. Cover and chill 1 hour.

  • Heat large nonstick skillet over medium-high heat. Add fish to skillet and cook until just opaque in center, 2 to 3 minutes per side. Carefully transfer fish to platter. Add lemon juice and green olives to skillet and stir 10 seconds; pour over fish. Spoon cauliflower mixture around fish, sprinkle with cilantro, and serve.

Recipe by Marlena Spieler

Nutritional Content

One serving contains: Calories (kcal) 400.2 %Calories from Fat 62.4 Fat (g) 27.8 Saturated Fat (g) 2.9 Cholesterol (mg) 43.0 Carbohydrates (g) 20.4 Dietary Fiber (g) 3.2 Total Sugars (g) 9.2 Net Carbs (g) 17.2 Protein (g) 21.0 Sodium (mg) 863.5Reviews Section

What You Can (and Can&rsquot) Eat on a Keto Diet

If you're thinking about trying a new diet to shed some pounds, the keto diet is probably the first thing that's come to mind.

The idea of maintaining ketosis has taken over the weight loss space ever since celebrities like Kourtney Kardashian and Halle Berry touted the keto diet in years past, pushing an extremely high-fat (and nearly zero-carb!) diet plan to the forefront of the discussion.

Being curious about the keto diet is only natural, because let's be real: There are very few other diets where copious amounts of bacon and cheese are on the menu. But simply listing the different ingredients you can and can't eat while working your way through the keto diet doesn't explain how exactly it works.

The diet's main principle is maintaining ketosis, a metabolic state that pushes your body to burn fat for daily fuel rather than glucose sourced from carbohydrates. Originally designed to help patients fight epilepsy, the keto diet supposedly guides you into ketosis by eliminating some significant food groups that you normally interact with every day &mdash mainly, items containing sugars and carbohydrates, as these don't allow your metabolism to use fat as a main energy source.

Sugar and carbohydrates don't sound like they're part of a healthy meal to most &mdash but in reality, they can be found in some pretty nutritious items you'll have to cut out of your diet entirely. It's why nutritionists and health experts may be critical of the keto diet, especially since deprivation requires tons of willpower that might be counterintuitive to your needs. While the keto diet could result in serious weight loss for those who can stick to the diet's plan, if you know you simply can't give up bread or fruits, it's okay &mdash Stefani Sassos, MS, RD, CDN, a registered dietitian within the Good Housekeeping Institute, says that the Mediterranean diet or 'flexitarian' meal plans could also help you lose weight in the long run.

If you've seen a friend transform their body while on the keto diet, read up on what it entails below before you take a swing at achieving ketosis. Like all diets, Sassos points out that the keto program doesn't guarantee sustained weight loss (in fact, some people report ballooning in weight afterwards) and that you should discuss any long term diet changes with your healthcare provider.

Editor's note: Weight loss, health and body image are complex subjects &mdash before deciding to go on a diet, we invite you gain a broader perspective by reading our exploration into the hazards of diet culture.

This is a nice, light whole wheat pancake recipe.
Gently fold the beaten egg white into the batter recipe and you will have an easy pancake recipe that is both healthy and light.

Most of us love food. For many of us, cooking up great recipes is how we celebrate, show our love and share our lives and our homes. Some of my best times certainly involve sharing delicious food with friends and family.

And don’t forget to share your own favorite recipes with others in the CookingNook community.

Thanks for visiting. Don’t forget to sign up for updates. Plus, I would love you to join me on Facebook, Pinterest and Twitter so you don’t miss a single delicious recipe. Who knows? It could just be your next favorite thing.

From Bon Appétit Magazine, October 2010 Bon Appétit Magazine, October 2010

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  • Categories: Main course
  • Ingredients: white truffles white truffle oil shallots celeriac grain barley thyme dry white wine chicken stock Västerbotten cheese Champagne vinegar parsley

Adding mint and pacifier

Add the pacifier and mint leaves in the teapot, turn off the heat and cover it. I recommend you to dip the mint leaves in the bottom of the teapot. It should not be cooked , we seek to maintain the aromas not to loose it.

Now mix everything without using a spoon. There is a very simple way of pouring tea into a glass and then pouring it back into the teapot. Repeat the process several times to oxygenate the tea and give it the chance to develop its fragrance.

Let infuse about 5 minutes.

Mediterranean Home Cooked Favorites

Simple and delicious - mediterranean spiced lamb meatballs cooked in a medley of vegetables onions, cauliflower florets, green peppers, chickpeas, and baby corn - finished with a hint of lime juice and fresh mint leaves

Preparation time: 30 minutes

Golden cod fillets cooked Mediterranean style with cherry tomatoes, olives, capers, garlic, and feta cheese and served with orzo or with green beans. Quick and easy to make - serves two people (and a dog)

Tender juicy chicken breasts cooked mediterranean style with olives, lemon, garlic, and capers and served with fresh pasta , rice, or a nice green salad. Make it as a one skillet dish or bake it in the oven. Quick, easy and mmmm, mmmm, tasty

Tender juicy chicken breasts herbed with basil, oregano, and thyme. Mediterranean style (or Greek) baked with cherry tomatoes, olives, capers, garlic, and feta cheese. Serve with a green vegetable, pasta or by itself. Quick and easy to make.

Moroccan style pieces of chicken mixed with red lentils, onions, peppers and tomatoes. Seasoned with lemon, cumin, and basil. Filling, tasty and very easy to make. This dish was made with leftovers and odds and ends in my pantry

An easy to make Moroccan Ground Lamb recipe, sautéed with spices, apricots, and raisins into an aromatic sauce with chickpeas and onions. Serve with couscous or steamed rice

An easy pasta side dish that goes great with any Italian meal - creamy Orzo with Parmesan, peas, and grape tomatoes - serve it hot or cold. Quick to make, delicious to eat.

Spanish style Paella with chicken, chorizo sausage, and shrimp done with saffron flavored rice with peppers, onions, garlic and paprika. Very tasty, and surprisingly easy to make.

Recipe Summary

  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 medium onions, cut into wedges
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 28 ounce can crushed tomatoes, undrained
  • 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 ½ cups water
  • ½ cup raisins
  • ⅓ cup small pitted ripe olives
  • 3 cups hot cooked couscous
  • ¼ cup snipped fresh cilantro

In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture set aside.

In a 4-quart Dutch oven cook onions and garlic in hot oil over medium heat for 4 to 6 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add tomatoes, garbanzo beans, the water, raisins, and olives. Bring to boiling reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally. Serve over couscous. Sprinkle with cilantro.

Fabulous Moroccan Style Fish Shakshuka

This Moroccan inspired fish is healthful, easy to prepare and absolutely delicious. We recommend using it to prepare tilapia or salmon, but think that any fish would work well with this sauce.

1 Tablespoon olive oil
1 cup peppers, chopped, any assortment (red, green, or yellow)
1 small onion, chopped
1 garlic clove, finely chopped
1 jar Mina Shakshuka Sauce
4 tilapia or salmon filets, approximately 1/3-1/4 lb. each
1 Tablespoon capers

Heat a large pan over medium-high heat and add olive oil. If you have a cast iron pan this is the time to use it
Add chopped peppers and onions. Saute until the onion is translucent and the peppers are softened. Add the garlic and capers, and continue sautéing for about 1 minute.
Push the vegetables to the sides of the pan and add the fish in the center.
Pour in the whole jar of sauce and cook covered for 3 minutes or so&hellipremoves cover and cook until fish is done and flaky. About 5-6 minutes more.

Serve with rice, couscous or mashed potatoes.
If you don&rsquot have Mina&rsquos jarred shakshuka sauce, make your own shakshuka. Try this recipe: Epicurious recipe
However, Mina&rsquos is so convenient and so delicious, why would you bother? Mina's is is kosher certified parve by the OU
Serves 4

Onion Bread

I’m not a big fan of bread as daft as that might sound, unless there’s a little something extra in it, chilli bread, olive bread, tomato bread……….. and so on. I bake bread a lot and this is one of my faves as I’m a huge lover of fried onions. This loaf for eaten in less that 2 hours, my dad wanted half and then my partner finished the rest.

17oz (500g) strong white bread flour

1 1/2oz (40g) butter (room temp)

2x 7g packets sachets fast-action dried yeast

10floz (300ml) tepid water (body temperature)

A little olive or sunflower oil

Fry your onions first in the 1oz of butter (stirring constantly) for about 7-8 minutes or until nice and caramelised then set aside to cool.

Put the flour in a large mixing bowl with the butter and yeast at one side and the salt at the other or the salt will kill the yeast.

Add half of the water and mix using your finger tips, continue adding a little water at a time until you’ve picked up all the flour from the bowl (you might not need all the water, or you might need a little more) the dough wants to be soft but not sticky or soggy.

Tip out onto a lightly oiled surface and knead for 4-5 minutes (if at any point it becomes sticky then add a little flour to your hands).

Lightly oil a clean bowl and cover with a damp cloth then into a warm place to prove for 40-50 minutes or doubled in size. Now tip out onto a lightly floured surface and knock it back (knocking back removes any large air pockets that have formed and creates an even texture). This time place in a loaf tin or if making smaller buns then divide up and place on baking trays, cover again and prove for 40 minutes.

Place in a preheated oven at 200c (gas 7) for about 30 minutes (placing a baking tray with cold water in the bottom of the oven just before closing the door will create stream helping the bread form a crisp shiny coat).

The only cooking in the one is the onions and that’s frying so its a cooking free recipe.

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A fresh and flavorful recipe. Of course fresh produce is always better but if you are pinched for time, frozen carrots worked nicely in this recipe. I did thaw them before adding them to the skillet. Double the seasonings if using a 1lb frozen bag of carrots. The lemon juice is a wonderful addition. I served this with Mustard and Herb Crusted Rack of Lamb, creamed peas, and couscous. A suprisingly quick and easy though incredibly delicious dinner.

Wow! Great flavor. Recommended for kids who won't normally eat veggies. Fresh farmers market carrots work well here.

I've made this several times substituting curry powder for cumin, and it turns out well.

I served this at a dinner party and people raved about it. Even the carrot avoiders liked it. Easy, quick, and serves well hot, cold or in between.

Different and interesting. I made this sort of last minute to accompany grilled lamb, tabbouleh, and orzo salad. It fit right in to the eastern Mediterranean theme and tasted great. I doubled the recipe and three of us finished it and could have eaten more.

I"ve made this recipe numerous times since it first came out in 2000. It's tasty without being too spicy pairs beautifully with any moroccan dish. I like it because its a colorful, easy, make-ahead side dish. Even my kids like these carrots! Careful not to over cook the carrots, though. Mushy carrots are awful no matter what!

It was a nice change from plain ol' steamed carrots, but I can't say I loved it. Was better cold the next day.

Yummy. It's just like what our Morrocan restaurant serves as part of their first course. Don't make the mistake of adding too much cayenne, like I did - it takes away from the carrots. The restaurant serves this with a cucumber salad and an eggplant salad all on the same dish, then serves it with a thick bread. You are encouraged to use your thumb like a spoon and eat the bread and salads together. We used flatware in our home, but the taste was still super!

I thought these carrots were okay, but then again, I'm not a big cooked carrots fan. I made these for my boyfriend who likes carrots, and he gobbled these up along w/ my leftovers.

As you can see I didn't give it any forks.. Won't be making again.. ever.

I'm always looking for ways to spice up carrots and this is definitely one of my favorites. It was a huge hit, I would make this again and again and again. I served it with Pork tenderloin with mojo sauce (also from this site) the two go so well together. This is a keeper.

Great twist on ɻoring' old carrots. The oil adds moisture and the spices just enough flavor but not too much. Instead of steaming the carrots, I microwaved them for 3 minutes with a little bit of water and they turned out great!

I've made this a few times now as part of a dinner party menu. For a side dish it is flavorful, easy, and can be done slightly ahead of time -- very important criteria when the rest of the menu might require special attention. I buy the carrot "chips" to cut down on prep time and serve them room temp -- I will definitely keep this in my repertoire!

I made 6 times the recipe for a party and should have followed Canadian Caterer's suggestion of slightly reducing the oil when multiplying. Still, they had great flavor and were a big hit. The flavor actually improves noticeably as they sit and cool to room temperature. I tried a couple when they were hot and was disappointed, but loved them 2 hours later. They're the perfect party/buffet fare since they really need to be made ahead.

I just love this recipe! It has become one of my entertaining staples because of its great taste, ease of preparation and the fact that the dish is served at room temperature. I add chopped cilantro for both colour and lift. I also am careful not to use too much oil when making the carrots in quantity. This recipe goes very well with vegetarian moussaka, crusty bread and a simple salad.

We loved this simple carrot recipe. Followed the recipe exactly. After tasting, I can easily see how some of the recommendations made by other reviewers (i.e., adding parsley, raisins, cilantro) would work wonderfully with this basic recipe.

Great flavor and very easy to make. They went great with Chicken Marsala and Rosemary Herb potatoes.

This was a welcome change from plain or glazed carrots. The flavors blended well with my curried chicken & potatos and, let's face it, how much easier could it be?!

I feel bad, but I was just not impressed with these carrots. I made them for a vegetarian African-themed buffet and, unlike everything else on my menu, they just got passed over by my guests. I ended up pitching the leftovers rather than saving them.

We loved this dish! We had it with the spiced-rub butterflied leg of lamb in the July 00 issue of Bon Apetit and some saffron rice!! yum.

I've made this several times, and just made this for a party for 80. People love it - got rave reviews. I add chopped parsley for both color and taste - definitely at least on top for presentation. Yummy as well as economical and easy.

I have made this numerous times and get rave reviews every single time. The first time, I served it room temperature at a pot luck barbeque and every single carrot was inhaled. It is quick, easy and inexpensive.

Nice flavors --- instead of steaming the carrots, I microwaved them for just a few minutes.

This was so easy and the flavors were nicely complex. I did add some minced cilantro, for color. Everyone loved it!

We really like Moroccan food but find it time consuming to prepare. This dish is so quick and easy and makes an excellent side to many main dishes. I also added raisins that had been "plumped" when cooking the carrots.