Frittata with Green Peas, Carrots, and Onions

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frittata 2

This frittata is essentially a combination of an omelet and a quiche that can be served for breakfast, lunch, or dinner. The Moroccan version is cooked on both sides, giving a nice brown crust to the frittata.

Serves 4 to 6

 

 

 

frittata 2

 

Ingredients

6 medium russet potatoes

1 medium onion

1/2 bunch cilantro

6 eggs

1/2 teaspoon turmeric

1/2 cup green peas, thawed if previously frozen

1 medium carrot, diced

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

Directions

1. Peel the potatoes and boil until tender. Drain and cool.

2. Mash the potatoes with a fork until there are no lumps.

3. Chop the onion and cilantro.

4. In a mixing bowl, beat the eggs and add the potatoes, turmeric, onion, peas, carrots, cilantro, salt, and pepper. Mix thoroughly.

5. Heat the olive oil in a 9-inch nonstick frittata pan (or medium frying pan) on medium heat. Then add the egg and potatoes mixture.

6. Cook for 15 minutes. Carefully turn the frittata over (to avoid oil spillage) and cook for an additional 15 minutes (adding more oil of needed) or until it is firm to the fork.

7. Remove from the pan. Slice and arrange on a serving plate.

Happy Cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Almond Cookies

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almond-cookies

These almond cookies, laden with almonds and rose water, are a light and refreshing treat after a heavy meal. They may be dusted with confectioners sugar or coated with slivered almonds. My mom always served these with mint tea as a gesture of hospitality to welcome guests. Makes 32 cookies.

 

 

almond-cookies

 

Ingredients:

– 2 cups ground almonds

– 2 1/2 teaspoons baking powder

– 1 tablespoon ground cinnamon

– 3 tablespoons rose water

– 1/2 teaspoon almond extract

– Zest of 1 orange

– 1 plus 1/2 cup confectioners sugar

– 1 egg, lightly beaten

 

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the almonds, baking powder, cinnamon, rose water, almond extract, orange zest, and 1 cup of the confectioners sugar in a mixing bowl. Add the egg to the mixture and stir well until firm.

3. Pour the remaining 1/2 cup of the confectioners sugar into a shallow dish.

4. Wet your hands (to prevent the dough from sticking to your fingers) and make small balls about the size of walnuts, with the cookie dough. Using the palm of your hand, lightly press the balls into the dusting sugar and flatten gently. Place on a large nonstick baking tray with the sugared side facing up. Make sure the cookies are 1 inch apart to allow for spreading.

5. Place the baking tray on an oven rack in the middle of the oven and bake the cookies for 15 minutes. Remove from the oven and let the cookies cool for 10 to 12 minutes before removing them from the tray.

Enjoy!

© 2017 by Ruth Barnes, all rights reserved

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Moroccan Vegetable Salad

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MOROCAN VEGETABLE SALAD

This is a traditional salad that is also served with meat dishes and falafel. The crispness of the cucumbers and onions blends wonderfully with the tenderness of the tomatoes and the refreshing lemon juice.

Serves 4 to 6

MOROCAN VEGETABLE SALAD

 

Ingredients:

– 1 medium white onion, cut into 1/2-inch cubes

– 1 large, seedless English cucumber (or 3 Persian cucumbers), cut into 1/2-inch cubed

– 1 green bell pepper, seeded and cut into 1/2-inch cubes

– 2 large tomatoes, cut into 1/2-inch cubes

– 2 tablespoons olive oil

– Juice of 1 lemon

– 1/2 teaspoon of salt

– 1/2 teaspoon of pepper

 

Directions:

1. In a mixing bowl, combine the onion, cucumber, bell pepper and tomatoes.

2. Add the olive oil, lemon juice, and salt and pepper. Mix well.

3. Serve chilled.

 

 

 

Happy Cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Moroccan Ribs with Prunes and Apricots

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ribs

Short ribs are cooked in every cuisine and in so many different ways.

This recipe has a little Moroccan twist to it with honey and dried fruits.

Serves 4-6

ribs

 

 

 

 

Ingredients:

– 5 pounds of short ribs

– 1 large onion, chopped

– 2 carrots, chopped

– 1 cup dried apricots

– 1 cup dried prunes

– 4 garlic gloves, minced

– 3 cups low sodium beef stock (if needed add more)

– 1 cup of dry red wine

– 4 tablespoons olive oil

– 3 tablespoons of honey

– 2 tablespoons of cinnamon

– 1 teaspoon of ginger

– 1 teaspoon coriander

– 1 teaspoon of ground cumin

– 1 teaspoon baharat spice

– 1 tablespoon paprika

– salt and pepper to taste

Directions:

1. Preheat the oven at 350.

2. In a small mixing bowl, combine cinnamon, ginger, coriander, ground cumin, baharat spice, and paprika. Mix well.

3. Sprinkle salt and pepper on the meat and rub the spice mixture on each piece.

4. In a Dutch oven, heat the olive oil on a medium heat and brown the ribs in batches on all sides

5. Remove the ribs and set aside.

6. Add onion, carrots and garlic to the same Dutch oven and sauté until semi-soft.

7. Carefully deglaze with wine and with a wooden spoon, scrape the brown bits from the bottom of the pot.

8. Put the ribs back in the pot and add apricots, prunes, honey and beef stock.

9. Cover and place in the oven and bake from 2 to 2 and a half hours till meat it tender to fork.

10. Serve with couscous.

 

 

Enjoy!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Grilled Artichoke with Aioli Dip

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photo

Artichoke is a unique vegetable that is very versatile. It can be grilled, boiled, or stuffed and served in many ways. Aioli is a classic pairing with artichokes and a real culinary staple.

photo2

Ingredients:

– 4 artichokes

– 2 large lemons

– 3 tablespoons of olive oil

– salt and pepper to taste

Directions:

1.  Rinse the artichoke and cut into halves.

2.  With a large spoon remove the choke and discard.

3.  Trim the stem or remove (optional).

4.  In a large pot add artichokes, two lemon halves, and water and bring to boil for 20 minutes until artichokes are tender.

5.  Preheat the grill on medium – high.

6.  Remove the artichokes from the boiling water.

7.  Brush them with olive oil.

8.  Sprinkle with salt and pepper to taste.

9.  Place artichokes on grill and cook for 5-6 minutes on each side.

10. Remove and place on serving platter.

11. Sprinkle parsley and serve with aioli and lemon slices.

Aioli  Dip

Ingredients:

– 1 cup of mayonnaise

– 4 clove minced garlic

– 2 table lemon juice

– 1 Teaspoon chopped parsley

– Salt and pepper to taste

Directions:

1.  In a mixing bowl, add all the ingredients and mix well.

2.  Place in a small ramequin and serve with artichokes.

 

photoHappy Cooking!

 

 

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Easter Springtime Cookies

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bunny1

These beautiful Easter cookies are both easy and fun to make. They are colorful and delicious and so so much fun to decorate! You can use everything from simple pastel colored frosting to sprinkles, shredded coconut, even pastel candies like M&M’S or jelly beans! Here you are only limited by your imagination and this is a great one for the little ones!

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Potatoes “pot of gold”

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potatoes

These little gold potatoes can be served as a side dish with any of your St-Patrick’s day favorites, or all year long along side any good roast.

Serves 4-6 servings.

 

potatoes

 

 

 

 

 

Ingredients:

– 2 pounds small potatoes (mixed)

– 1/2 bunch chopped parsley

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 3 tablespoons of olive oil

– salt & pepper to taste

 

Directions:

1.  Preheat oven to 400 degrees F.

2.  Boil the potatoes until semi-cooked

3.  In large baking tray spread the potatoes and drizzle olive oil over them

4.  Sprinkle garlic,onion,and chopped parsley

5.  Salt & pepper to taste

6.  Mix well together

7.  Place in the middle rack of the oven and bake for 40-50 min until they are tender

8.  Remove from the oven, sprinkle some fresh parsley and serve as a side dish for a little bit of

luck!

Happy St Patrick’s Day!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Individual Valentine Heart Pizzas

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pizzas 2

 

These little heart-shaped pizzas are a perfect way to share the feeling of Valentine’s Day with your children and loved ones. They can be topped with your favorite fruit (such as pineapple), vegetables, or meat. Serves 5

 

pizza2

Ingredients

–  three 8 ounce containers premade pizza crust

–  one 10 ounce jar pizza sauce

–  one 8 ounce bag of finely shredded mozzarella cheese

–  one 5 ounce bag of sliced turkey pepperoni

–  1 small container of grated parmesan cheese

–  1 can olive oil spray

–  five 6-inch heart shaped baking pans

Directions

1.  Preheat oven to 425 degrees.

2.  Brush or spray pans with olive oil.

3.  Unroll dough and divide into five equal portions and place into baking pans.

4.  Push dough down into each pan until level.

5.  Spread 2-3 tablespoons of pizza sauce over top of dough in each pan.

6.  Sprinkle mozzarella and parmesan cheeses over top of sauce on each pizza.

7.  Cut pepperonis into heart shapes and place on top of each pizza.

8.  Bake for 10-15 minutes until crust is golden and cheese is melted.

9.  Remove from oven and let stand for 8 minutes.

10.  Serve one pizza to each guest.

 

pizza1

 

 

 

Happy Cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Banana Chocolate Fried Eggroll with Raspberry sauce

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bannanna1

Banana Chocolate Fried Eggroll with Raspberry sauce

 

 

This decadent desert is a hit in every way. It can be served on its own or with a rich scoop of ice cream.

 

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Ingredients:

 

–    1 pack of egg roll wrap

–    3 large bananas

–    1 small bag of semi-sweet chocolate

–    2 small containers of fresh raspberries

–    1 tablespoon of granulated sugar

–    1 teaspoon of fresh lemon juice

–    Oil of frying

–    1 small box of confectioners sugar

 

 

Directions:

 

1.    Melt your semi-sweet chocolate in your microwave for a few minutes until liquid consistency is obtained. Let cool aside.

2.    Peel bananas and cut in half in its middle.

3.    Place your egg roll wrap flat on your working surface and spread melted chocolate on as desired.

4.    Place half banana in the center of each wrap and roll as directed on egg roll wrap package. Wrap all 6 banana pieces.

5.    Warm up oil to medium heat and place each roll in oil for about 2 minutes on each side or until golden brown.

6.    Carefully remove from oil and place on paper towel to release excess fat.

7.    In a separate pan, cook raspberries, granulated sugar and lemon juice on low heat and let simmer until the fruit has obtained a thick liquid consistency.

8.    To serve, sprinkle confectioners sugar on each egg roll and drizzle raspberry sauce as desired.

9.    Add a scoop of ice cream or serve on its own.

 

 

banana

 

 

 

Happy cooking!
The Petite Gourmande
© 2017 by Ruth Barnes, all rights reserved

 

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Duck Tagine with Figs and Port Sauce

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duck

The Dense richness of duck is perfectly accented by the figs and port wine, especially after the figs have cooked in the sauce. This is a wonderful holiday dish and is sure to impress your guests.

 

duck

 

Serves 4 to 6

Ingredients

– 1 (5-pound) duck

– 3 tablespoons olive oil

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 2 tablespoons unsalted butter

– 3 shallots, chopped

– 1 cup port wine

– 2 cups low-sodium chicken stock (or water)

– Juice of 1 lemon

– 1 teaspoon ground cinnamon

– 1/2 teaspoon allspice (optional)

– 1 teaspoon ground ginger

– 3 tablespoons honey

– 8 dried black mission figs

Directions

1. Preheat the oven to 375 degrees.

2. Wash the duck and pat it dry.

3. Make small slits all over the breasts. Rub with the olive oil and season with salt and pepper.

4. Place the duck in a roasting pan, breast side up, and bake for 1 hour. Turn it over and cook for another hour until it is tender.

5. Place the duck on a serving platter and cover to keep warm.

6. Discard all but 2 tablespoons of duck fat from the pan.

7. Add the butter and shallots to the duck fat in the pan. Sauté on medium heat for 5 minutes or until the shallots are translucent.

8. Add the port wine and deglaze the pan, using a wooden spoon to scrape up all the brown bits from the bottom of the pan. Then add the stock.

9. Stir in the lemon juice, cinnamon, allspice, ginger, and honey. Bring to a boil.

10. Lower the heat, add the figs, and simmer until the sauce is thick and has reduced by half.

11. Cover the duck with the sauce and surround it with figs.

Merry Christmas and Happy New year from your Petite Gourmande!

 

© 2016 by Ruth Barnes, all rights reserved

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