Moroccan Baked Cabbage And Tomatoes Recipes

MEDITERRANEAN-STYLE OKRA RECIPE

Steps:

• Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
• Add the okra and sautee for 5 to 7 minutes over medium-high heat.
• Season with kosher salt, black pepper and spices. Toss to coat.
• Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
• Remove from heat and serve over rice or with warm pita bread.

ROASTED CABBAGE WEDGES WITH TOMATOES AND CHICKPEAS

Steps:

• 1 Position a rack in the lowest position of the oven and preheat to 500 degrees
• 2 In a small bowl, whisk together 4 tablespoons of the oil, 2 teaspoons of the curry powder, the sugar, 1 teaspoon of salt and the pepper
• 3 Halve the cabbage through the core, and cut each half - again, through the core - into four equal-size wedges, leaving the core intact as much as possible
• 4 (This helps keep the wedges from falling apart in the oven
• 5 )
• 6 On a large, rimmed baking sheet, arrange the cabbage wedges in an even layer
• 7 Brush them all over with the oil mixture
• 8 Cover tightly with aluminum foil and roast for 10 minutes
• 9 Remove the foil and roast the wedges, uncovered, for 10 to 12 minutes, or until the cabbage is tender and the sides touching the sheet are well browned
• 10 While the cabbage is roasting, in a 12-inch skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering
• 11 Add the garlic, ginger and remaining 1 teaspoon of curry powder and 1/2 teaspoon of salt and cook, stirring, 30 seconds
• 12 Add the chickpeas and their liquid, followed by the tomatoes, and bring to a boil
• 13 Reduce the heat slightly so the liquid is at a gentle boil
• 14 Cook, stirring frequently, until the tomatoes begin to break down and the liquid has thickened, 7 to 9 minutes
• 15 Taste, and add more salt if needed
• 16 Divide the cabbage among individual plates and spoon the chickpea mixture on top
• 17 Sprinkle with cilantro, dollop with the yogurt, if using, and serve hot

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Steps:

• Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
• Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
• Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS

Steps:

• Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
• Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
• Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

MOROCCAN STUFFED TOMATOES

Steps:

• Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
• Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
• Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
• Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

CABBAGE AND TOMATOES

Steps:

• Put cabbage and tomatoes in saucepan, and bring to boil.
• Reduce heat and simmer, covered, for about 10 minutes.
• Add salt, pepper, and caraway seed, and simmer for 5 minutes.
• Cream butter with flour, and stir into vegetable mixture.
• Cook, stirring, until thickened.
• Makes 4 servings.
• Enjoy!

BAKED CABBAGE AND FRESH TOMATOES

Steps:

• Wash the cabbage and cut into quarters. Discard the core and shred coarsely. Cook in water for about 8 minutes, until tender then drain.
• Heat oil in saucepan. Add onion and saute until transparent.
• Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes last.
• Place 1/3 of tomato mixture in casserole. Add1 part cabbage, repeat.
• Cover with cracker crumbs and grated cheese.
• Bake at 375 for 25 minutes.