Inspired by this recipe- https://www.thegoldenbalance.com/recipes/ful-mudammas

Ingredients

• 2 cans fava beans, drained and rinsed
• 1 tsp cumin
• 1 tsp allepo pepper
• 1/2-3/4 cup water
• 1/2 an onion, finely chopped (some reserved for the top)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• For the mortar and pestle:
• 4 garlic cloves, roughly chopped
• 1 tsp sea salt, or to taste
• 1 jalepeno or another hot pepper, chopped
• To assemble:
• 2 small tomatoes, finely chopped
• 2 tbsp, or to taste, of fresh chopped parsley
• The reserved finely chopped onion
• 2 tbsp (or to taste) of olive oil
• 1/4-1/2 more sea salt, or to taste
• Sides: Pita bread, cucumber slices, green onions, olives, and some boiled eggs

Instructions

1. In a pot, heat the fava beans, 1/2 cup water, cumin, allepo pepper, lemon juice, onion and olive oil. As it heats up, use a potato masher to mash most of the beans.
2. In a mortar and pestle, grind down the garlic with salt and jalepeno (seeded or unseeded), until it's too a smooth pulp almost. Add it into the fava beans.
3. Put the fava bean mixture into a serving platter. Top with chopped tomatoes, reserved finely chopped onion, fresh chopped parsley and drizzle with 2 tbsp of olive oil. Enjoy with pita, boiled eggs, olives, cucumbers and green onions!

Recipe Source Here: https://spiceandbloom.com/ina-gartens-easy-roasted-sausages-peppers-onions/?utm_source=Pinterest&utm_medium=organic

Easy Roasted Sausages, Peppers & Onions

Ingredients:

• 4 Italian sausages (approx. 1 pound)
• 3 bell peppers (a mix of red, yellow, and orange), sliced into strips
• 2 large onions, sliced into thin wedges
• 6-8 whole peeled garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 tsp Italian seasoning
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons balsamic vinegar
• Fresh parsley, chopped for garnish
• Crusty bread or rolls, for serving (optional), or rice

Directions:

1. In a large bowl, toss the sliced bell peppers, onions, garlic cloves, sea salt, pepper, Italian seasoning, thyme, olive oil, balsamic vinegar, and crushed red pepper flakes if you like a bit of heat. When vegetables are well coated evenly, spread them out in an even layer on a baking sheet so they roast nicely.

2. Nestle the Italian sausages into the veggies on the baking sheet.

3. Put sheet in a preheated oven of 425, and roast for about 35 to 40 minutes. Make sure to turn the sausages and stir the vegetables halfway through so everything cooks evenly and gets a caramelized finish.

4. Serve in crusty bread rolls or over rice. Enjoy!

This recipe is slightly adapted from here: https://pinabresciani.com/authentic-pasta-fagioli/

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 large carrot, or 2 small ones, diced
• 1 large celery stalk, or 2 small ones, diced
• 3 minced garlic cloves
• 2 tsp sea salt
• 1 tsp pepper
• 1/2 tsp Italian seasoning and/or a pinch dried rosemary
• 1 can white kidney beans or Romano beans, drained and rinsed
• 1 cup passata
• 4 cups chicken stock
• 1 parmigiano Reggiano rind (optional)
• 3/4 cup small shell pasta

Instructions

1. In a large pot over medium heat, add olive oil. Once olive oil is heated through, add diced carrots, celery and onions. Add salt and pepper and seasoning. Cook until fragrant - about 5 minutes. Add the garlic and cook for another minute or so.
2. Add the beans, passata and stock and cook for 3-5 minutes.
3. Optional step but recommended (this will give the dish a creamy consistency) - Use the immersion blender to blend the mixture a little, until half creamy and half chunky. (Take out the parm rind first, then place back in to simmer)
4. When the mixture comes to a boil, add in the pasta. Stir constantly until the pasta is cooked. If pasta is not stirred constantly, it will stick to the pot. If pasta absorbs too much liquid, add more stock.
5. Remove the cheese rind.Add some grated parmigiano reggiano. Enjoy!

Ingredients

• 2-3 medium red onions, thinly sliced, or enough to fill a 4 cup (32 oz mason jar) nearly to the top)
• 1 cup water
• 1 cup vinegar
• 2 tbsp sugar
• 1 tsp pickling salt or sea salt

Instructions

1. Bring water, vinegar, sugar and salt to a simmer until sugar dissolves. Turn off heat.
2. Pour the liquid into a 32 oz (4 cup mason jar) and let cool a little while you slice the onions.
3. Add all the sliced onions, separating rings as much as possible into the jar and put the lid on.
4. Refrigerate for at least an hour or 2. Enjoy!

Slightly adapted from Dimitra's dishes here-https://www.dimitrasdishes.com/lemony-beeftekia-me-patates-lemony-roasted-potatoes-with-meatballs/

Ingredients

• For the meatballs:
• 2 pounds ground beef
• 2 small onions, finely chopped
• 2 minced garlic cloves
• 1/2 cup chopped fresh parsley
• 1 1/2 cups panko breadcrumbs
• 1 cup milk
• 1/2 cup freshly grated parmesan cheese
• 2 eggs
• 2 tsp dried oregano
• 1 tbsp sea salt
• 1 tsp pepper
• 1/2 tsp crushed red pepper flakes (optional)
• For the potatoes:
• 2 1/2 pounds peeled and cubed or wedged potatoes
• 6 tbsps extra virgin olive oil
• 2 minced garlic cloves
• 1/4 cup lemon juice
• 2 tbsp dijon mustard
• 2 1/2 tsp sea salt
• 1/2 tsp pepper
• 2 tsp oregano
• crushed red pepper flakes (optional)
• 1 tsp cumin
• 1/4-1/2 cup freshly grated Parmesan cheese
• 2 cups water

Instructions

1. Preheat the oven to 400 °F, 200 °C.To Make the Meatballs:Place the ground beef in a large bowl.Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped. Transfer to the bowl with the ground beefAdd the onions to the food processor and pulse until finely chopped.
2. In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.Form golf-sized meatballs or into oval shaped patties or rounds.
3. Place the potatoes in a 9 by 13-inch baking dish or lasagna pan. Make sure to put it on a baking sheet so if it drips, the sheet catches it because the liquid will be bubbling.Combine the olive oil, mustard, grated garlic, and lemon juice in a mixing bowl. Whisk well to combine. Pour this marinade over the potatoes. Season them with salt, pepper, cumin, parm cheese, and oregano. Toss to coat.
4. Pour the water over the potatoes. Place the meatballs/patties on top of the potatoes.
5. Cover with foil and bake for 40 minutes.Remove the foil and bake an additional 40 minutes, uncovered, or until the potatoes are fork-tender and the meatballs/patties are golden. Garnish with fresh parsley.Enjoy!

Recipe adapted from here: https://natashaskitchen.com/cottage-cheese-egg-bites/

Ingredients

• 8 eggs
• 1 cup pressed cottage cheese or regular
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup shredded cheddar or Mozzerella or 1/2 cup mixed shredded melting cheese and crumbled feta
• 1 cup mixed chopped salami or bacon bits, kalamata olives, bell pepper, pickled jalepeno and green onions.

Instructions

1. Preheat oven to 325. In a large measuring cup, with an immersion hand blender, (or regular blender), blend together the eggs, cottage cheese, salt and pepper until smooth.
2. Add all the shredded cheese and chopped add ins. Mix well.
3. Pour into a 12 muffin tin tray. I used silicone liners, you can use regular paper liners, or just grease the tins. Fill almost to the top.
4. Bake for around 28-30 min, or until fully set. Let set in tray for 5-10 minutes before removing. Enjoy!

This recipe is slightly adapted from one of my first and favourite cookbooks that I owned! Link to the book below!

https://www.thriftbooks.com/w/300-best-comfort-food-recipes_johanna-burkhard/311980/item/2351588/?utm_source=google&utm_medium=cpc&utm_campaign=pmax_canada_high_17770447165&utm_adgroup=&utm_term=&utm_content=&gad_source=1&gad_campaignid=17425663805&gbraid=0AAAAADwY45g7X3gPu7JeaSf51uUXxyB3P&gclid=CjwKCAjw6f3RBhApEiwAMaCqWcoIof3YO1Gby06fTwahZf11CbgT6hyZce-3H-uhB7zuexv4k1GtkRoCxoMQAvD_BwE#idiq=2351588&edition=4218512

Ingredients

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup of cold butter cut into cubes
• 1/2 cup raisins
• 1 egg
• 1/2 cup heavy cream mixed with 1 1/2 tsp white vinegarplus 2 tbsp of heavy cream to brush on top as well as a sprinkling of sugar

Instructions

1. In a large mixing bowl of a stand mixer with paddle attachment, mix together the flour, sugar, baking powder, baking soda and salt. Or you can do it by hand.
2. While mixer is slowly running, add in the cold butter pieces. Let is mix until butter pieces are the size of peas.
3. In a separate bowl, whisk together the heavy cream with vinegar and egg.
4. While mixer is running on low speed, pour in the wet mixture until dough is almost formed, add the raisins until spread evenly in the dough.
5. Turn dough out on lightly floured surface, roll into 3/4 inch thick round. Cut out rounds using a 2 1/2 inch round cookie cutter. Place rounds on a parchment lined baking sheet.
6. Brush tops with heavy cream and a sprinkling of sugar. I usually place the sheet in the freezer for 5-10 minutes to firm them up.
7. Bake in a 400 degree oven for around 15 min, or until golden brown. Transfer to a rack to cool completely. Enjoy!

Recipe slightly adapted from here- https://simplehomeedit.com/recipe/slow-cooked-chicken-with-peas-carrots-and-gravy/

Ingredients

• For the chicken:
• 2 pounds of bone-in, skin-on chicken thighs (approx. 7-8 pieces)
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp dried thyme
• 1 tsp granulated onion powder
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 tsp sugar
• 2 tbsp olive oil
• For the gravy:
• 1 large onion, finely diced
• 1 celery stalk, finely diced
• 2 large carrots, sliced on the diagonal
• 1 tbsp ghee or butter
• 2 minced garlic cloves
• 3 tbsp all purpose flour
• 1 tbsp tomato paste
• 2 cups chicken stock
• 1/2 cup water
• 1 tsp Italian seasoning
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 2 tsp Worcestershire sauce
• 1 tsp dark soy sauce
• 1 cup frozen peas

Instructions

1. Marinade the chicken. In a large bowl, mix the chicken with all the marinade ingredients. Set aside for a while or use right away.
2. Heat a large heavy skillet, or stainless steel skillet. Add the chicken thighs skin side down, medium high heat, browning very well, then turn and brown the other side, approximately 5 minutes per side. Remove to a plate and set aside.
3. In the same pan, deglaze the pan with the 1/4 cup of the water, and scrape the brown bits from the bottom. Stir until water is evaporated.
4. Next, add the ghee. Add in the onions, carrots and celery. Cook for a few minutes, until vegetables are slightly softened.
5. Add the garlic and stir for a minute, then sprinkle in the flour and stir very well until no flour remains. Stir the tomato paste in well, then stir in the chicken stock and leftover 1/4 cup water, a little at a time, stirring until smooth.
6. Add the thyme, salt, Worcestershire and dark soy. Bring to a gentle simmer, add the chicken pieces back in. Simmer, covered for about 30 minutes, stirring occasionally, until chicken is fully cooked through.
7. When the chicken is almost done, add the peas. Cook for a couple more minutes. If you want the gravy to be thicker, simmer a bit more, or add some liquid if you want it thinner.
8. Serve with mashed potatoes. Enjoy!

Ingredients

• For the Lamb:
• 2 pounds of boneless leg of lamb, or preferably Lamb shoulder, cut into 2 inch cubes. Weight of the meat should be 2 pounds after trimming some fat off.
• 1 tbsp olive oil for lamb marinade, and 1 tbsp for the browning
• 1 tsp ras el hanout spice mix
• 1 tsp sea salt
• 1/2 tsp pepper
• For the tagine:
• 1-2 tbsp olive oil (depending how much fat is left in the pan after browning lamb)
• 2 onions, finely diced
• 4 minced garlic cloves
• 2 tsp ras el hanout spice mix
• 2 tsp freshly grated ginger
• 1 large cinnamon stick
• 1 bay leaf
• 1 tbsp tomato paste
• 1 tbsp harissa paste
• 1 tsp sea salt
• 2 cups chicken stock or water
• 1/2 cup dates, halved
• Zest of one lemon
• Garnish with toasted slivered almonds, fresh chopped cilantro and parsley, and optional-sliced rind of preserved lemon

Instructions

1. Mix lamb chunks with salt, pepper, ras el hanout and olive oil. Let sit until you get the ingredients for the tagine ready. Set aside.
2. In a large shallow dutch oven, heat the oil. Add the lamb chunks, browning them all over very well. Remove to a plate and set aside.
3. In that same pan, heat the oil. Add the finely chopped onions, and cook until translucent, a few minutes.
4. Next, mix in the garlic, ginger and spices, and whole spices, including the salt, tomato paste and harissa paste. Stir until everything is well coated. One minute or so.
5. Add the chicken stock or water. Bring to a boil. Lower heat to a simmer, add the lamb with its juices back in. Cover and place in a 350 degree oven for about 1 hour and a half to 2 hours if shoulder. If it's boneless leg of lamb pieces, cook for much shorter. Start checking tenderness at 30 minutes.
6. Check liquid once. If its evaporating quickly, add about 1/2 cup more.
7. When almost done, add in the dates and cook until lamb is done.
8. Garnish with lemon zest, parsley and cilantro, optional preserved lemon rind, and toasted slivered almonds.
9. Sauce will thicken over time, but if it is too thin, you can simmer it uncovered to thicken. If using lamb leg, remove the pieces, simmer the sauce, the place the lamb back in. Serve with moroccan bread (khobz) and Couscous. Enjoy!

Recipe Source: https://www.recipetineats.com/couscous/

Ingredients

• 2 cups couscous
• 2 cups chicken stock
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• Garnishes, fresh chopped parsley, cilantro, pistachios or toasted slivered almonds, raisins/dried cranberries,

Instructions

1. In a pan, heat chicken stock until boiling. Pour over the couscous in a heatproof bowl. Shake the bowl a little to level the couscous.
2. Cover with plastic wrap and leave for 10 minutes.
3. Uncover, fluff with a fork, stir in the rest of the ingredients, and scatter garnishes on top. Serve with Moroccan Chicken Tagine. Enjoy!

Ingredients

• For Chicken Marinade:
• 1 whole chicken cut up (plus 2 small chicken thigh pieces)
• 1 tbsp ras el hanout spice mix
• 1/2 tsp ground ginger
• 1/2 tsp EACH smoked paprika and regular paprika
• pinch of saffron mixed/crushed and steeped in 2 ice cubes
• 1/4 cup EACH of chopped fresh parsley and cilantro
• 2 tsp sea salt
• 1 tsp pepper
• 1 preserved lemon, pulp only, save rind for near end of cooking
• 3 minced garlic cloves
• 2 tbsp homemade harissa paste, or store bought if you want extra spicy
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil
• For the tagine:
• 2 tbsp ghee
• 2 onions, grated
• 1 minced garlic clove
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• 1 bay leaf
• 1 cup water or chicken stock
• 1/2 cup green olives
• 2 tbsp raisins
• 1 tbsp lemon juice
• preserved lemon rind, sliced
• Garnish-toasted slivered almonds, chopped fresh cilantro and parsley
• Serve with Couscous

Instructions

1. Whisk all the marinade ingredients together, except the chicken, in a glass measuring cup or bowl until smooth. Pour over the cut up chicken pieces, set aside, covered, for a few hours.
2. When ready to begin, heat a large shallow dutch oven. Add the ghee.
3. Add the onions, salt, pepper and bay leaf and cook for a couple of minutes.
4. Add the garlic and spices, and stir well to coat for a couple more minutes.
5. Add the chicken pieces in one layer, then pour in the stock or water. Bring to a simmer and let simmer for a few minutes.
6. Cover with the tight fitting lid, and put in a 350 degree oven for around 30 minutes.
7. Uncover, add the lemon juice, raisins, olives, and preserved lemon rind and cook uncovered for another 15 minutes or more, until chicken is cooked, measuring internal temp of 165 degrees F on the thermometer and browned to your liking.
8. Scatter the top with the slivered almonds, cilantro and parsley. Serve with couscous and Moroccan bread (Khobz). Enjoy!

Recipe slightly adapted from here- https://simplehomeedit.com/recipe/loaded-burger-bowls/

Ingredients

• For the Potatoes:
• 3 pounds potatoes, peeled and cut into cubes
• 2 tsp sea salt
• 1/4 tsp pepper
• 4 tbsp olive oil
• For the beef:
• 1 tbsp olive oil
• 1 pound ground beef
• 1 onion, finely chopped
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 tsp paprika
• 1/2 tsp granulated onion powder
• 1/2 tsp granulated garlic powder
• For the copycat big mac sauce:
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup ketchup
• 2 tbsp yellow mustard
• 1 tsp sugar
• 1 tsp granulated onion powder
• 1 tsp granulated garlic powder
• 1 tsp paprika
• 4 tsp vinegar
• 1/4 cup finely chopped dill pickles
• 2 tbsp finely minced onion
• Assembly:
• 1 large head romaine lettuce, finely chopped
• Shredded cheddar cheese
• 2 cups halved cherry tomatoes
• 1/2 red onion, thinly sliced
• 1/2 cup sliced pickles

Instructions

1. Mix the potatoes with the olive oil, salt and pepper. Spread in one layer on a baking sheet and roast in a 400 degree oven for about 30 minutes, or until fully cooked and browned. Set aside.
2. In a large pan, heat oil. Add beef, breaking up well and brown until almost done, then add the onion and cook until translucent. Add the spices and cook for another couple of minutes. Set aside.
3. Whisk all the burger sauce ingredients together until smooth. Set aside.
4. To make your bowl, put in potatoes, the ground beef, and top with all the toppings and burger sauce. Enjoy!

Recipe slightly adapted from here- https://www.recipetineats.com/baked-ziti/

Ingredients

300g / 10oz ziti or penne pasta 

1 tbsp olive oil

3 garlic cloves , minced

1 small onion, finely chopped

1 lb ground beef

24 oz tomato passata 

1/2 cup water

1 cup ricotta 

1 cup grated shredded cheddar or mozzerella cheese

1 cup parmesan, freshly grated

Finely chopped parsley or basil 

Seasonings:

1 tsp fennel seeds, crushed to a powder in a mortar and pestle

1 tbsp paprika 

1 tsp chilli flakes

2 tsp granulated onion powder

1 tsp granulated garlic powder

1 tsp dried basil

1 tsp dried oregano

1 tsp italian seasoning

1 tsp sugar

2 tsp sea salt and 1 tsp black pepper

Instructions

• Cook ziti or penne for the recommended cooking time on the packet MINUS 2 minutes. Drain, then return to pot. 
• Preheat oven to 350F.
• Make Sauce: Heat oil in a large skillet over high heat. Add beef and cook until almost browned and broken up, then add the onion and garlic and cook until onion is translucent.
• Add the seasonings and cook for 2 minutes.
• Add passata and water. Bring to simmer, reduce heat to low and cook for 10 minutes. Adjust salt and pepper to taste.
• Toss Ziti with Sauce: Pour about 2 cups of sauce into the pot with the ziti. Toss.
• Assemble: Spread ziti into baking dish (23x33cm / 9×13"). Dollop with ricotta. Pour over remaining sauce. Top with cheese and parmesan. 
• Bake: Cover with foil. Bake 20 minutes. Remove foil, bake further 10 to 15 minutes until cheese is golden.
• Serve: Sprinkle with parsley or basil if desired. Enjoy!