MOROCCAN FLANK STEAK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
- Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
- Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
- Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
MOROCCAN GRAPE JUICE
Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.
Provided by COOKGIRl
Categories Beverages
Time 5m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Mix together everything except for the ice cubes and mint.
- Chill and when ready to serve pour the juice over ice cubes and garnish with fresh mint leaves.
Nutrition Facts : Calories 706.3, Fat 1.3, SaturatedFat 0.3, Sodium 50.9, Carbohydrate 175.2, Fiber 2.4, Sugar 168.9, Protein 3.8
ROASTED MOROCCAN-STYLE VEGETABLES
This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
- Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
SHAKER SPICED GRAPE JUICE
This drink is a great alternative to hot apple cider. I've only had it once and got the recipe at Pleasant Union, one of the Shaker settlements here in Kentucky. The Shakers were wonderful cooks and most all of their recipes are deeelish.
Provided by Redneck Epicurean
Categories Punch Beverage
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients and simmer for 5 minutes.
- Strain if necessary. Serve hot.
PEAR AND GRAPE JUICE
Make and share this Pear and Grape Juice recipe from Food.com.
Provided by januarybride
Categories Beverages
Time 3m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 3
Steps:
- Juice together pears and grapes.
- Add water, taste and add more water until desired sweetness is obtained.
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