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moroccan

Preserved Meyer Lemons

Dinner, DIY

Preserved Meyer Lemons // www.acozykitchen.com

Have you ever excitedly eaten something green, forgot you ate something green, and then talked and talked to all sorts of people you don’t know all that well?! I mean, maybe you even smiled and laughed a whole lot more than you usually do. You were feeling the moment.

And then you went to the restroom, as humans do, to only then look in the mirror and see a gigantic piece of GREEN THING stuck in between your two front teeth. UGH.

You know what the blogging equivalent? Accidentally hitting publish and not realizing it and then the next morning find your half written post up on the internets for everyone to see. UGH! That happened with this post.

I had a piece of blogging piece of spinach stuck in my teeth for like a while and it was not ok. But I’m over it and moving on so here we are…preserved lemons. Let’s preserve them.

Preserved Meyer Lemons // www.acozykitchen.com

Preserved lemons are basically lemons that have been salt packed and pickled in their own lemon juice. Think of it like the confit-ing of the pickle-world.

I like to add spices to mine like coriander, bay leaves and cinnamon sticks, but really you can include all of them or none at all. All you really need is salt.

To start, you make an X in each of the lemons and then you rub each one with a good amount of salt. In a jar they go for thirty days. After that you have preserved lemons that you can cut up and add to all sorts of dishes. In thirty days, I’m not kidding, I’ll be sharing a follow-up post to these!

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Moroccan Carrot Noodle Salad with Golden Raisins, Goat Cheese and Harissa

Salads

Moroccan Carrot Noodle Salad with Golden Raisins, Harissa and Goat Cheese

I feel like I’ve been on a bout of straight indulgence. In the last week’s there’s been a hash I ate all by myself for dinner, soft serve dripping with honey, my favorite burger in LA and don’t get me started on last week’s pimento cheese situation, which also transitioned into pimento cheese chilaquiles.

I need a reset button in form of some carrots. And probably a spin class because I mean, it’s been a little reckless over here. Straight reckless livin’.

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Harissa Chickpea Burgers w/Cucumber Mint Yogurt

Dinner

So…Memorial Day Weekend happened. I think we should all take a moment to direct a nice “awww” toward Metta World Peace for tweeting (yesterday), “HAPPY LABOR DAY!” Moments later he realized his mistake and quickly erased it and blamed it on being sleepy. It happens to the best of us, Metta. No bigs.

Anyway, Memorial Day always seems to signify a benchmark for summer. For me it means things like midnight tacos (without simultaneously freezing), lots of iced coffee in the rotation, and my wardrobe makes the official switch to full-on summer mode: short-shorts, summer dresses and the beloved romper.

I’m a big fan of the romper. I wore one this past weekend, actually. I dig the whole idea that us ladies are getting away with what honestly is just an adult onesie. I like that. We win…until we have to go to the restroom. Good Lord. This past weekend I found myself in a public restroom stall with, like, no clothes on, holding the door shut with one hand because man, if that lock was faulty and someone accidentally opened the door on me…good gracious, that’d suck, big time. So yeah, rompers: cute on paper, bad in real life. That’s their official slogan. You can use it if you want.

Another thing that’s totally “summer”: burgers. Obviously. I loooove going to burger places in LA and ordering their veggie burger. Some are better than others. My favorite is when it’s a chickpea patty of some sort. I made my version here. There’s a good amount of harissa (hello spice!) and some pistachios (wussup crunch!). The cucumber mint yogurt is just delicious. It cools down the spices in the chickpea burger and seriously I just want to put it on everything from lamb to salmon.

(This post is in collaboration with Bravo for their show, Around the World in 80 Plates. This week they’re in Marrakech, Morocco. Check it out on Wednesday at 10pm/9pmc on Bravo!!)

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