Comments on: moroccan’ish without a clue…

By: Neen

Neen — Fri, 18 Apr 2008 19:25:19 +0000

*Chuckles.* I’m so amused at your exuberant creativity!

By: Donald

Donald — Thu, 17 Apr 2008 21:56:06 +0000

I like the orange with the carrots and chickpeas. I may have to try that.

Don’t you just love it when you can improvise and come up with something really tasty. I do that when I’m going through the clean-out-the-fridge phase. Use all the leftovers, stuff that has to be used up or go bad, and create an excellent dish. I think these are called original recipes, no?

By: Pam

Pam — Thu, 17 Apr 2008 15:55:09 +0000

I love your site! I have tagged you for a six word memoir. Check out my site for details.

Pam

By: Meg

Meg — Thu, 17 Apr 2008 02:31:07 +0000

mmm. I like the idea of using blood orange juice with the carrots and chickpeas… but I admit, although I find other uses appealing, I almost always just drink every bit of it. So… is there a little more to how you went about this? It’s pretty as can be, but… tell us more, please.

By: michelle @ TNS

michelle @ TNS — Thu, 17 Apr 2008 02:30:31 +0000

wait, did you make this up?

By: Michelle @ What Does Your Body Good?

Michelle @ What Does Your Body Good? — Wed, 16 Apr 2008 17:51:38 +0000

Preserved lemons…tell me more! I’ve considered making these but am not sure how I’d use them. As for creating meals on the fly, I’m a huge fan. Nice work.

By: The Urban Eater

The Urban Eater — Wed, 16 Apr 2008 17:18:18 +0000

I love exploritory cooking and yes, that sauce would be very Moroccan.
Where as you need to make stock, I need to make some more preserved lemons.

By: democommie

democommie — Wed, 16 Apr 2008 16:42:07 +0000

Claudia:

That looks way better than what I had last night.

I , too, opened four jars. Three of them went in the trashcan, but the pickles were very good with a sprightly but educated cabernet. I was still hungry, but fortunately I found the bag of mini marshmallows–they went great with the brandy!!

By: Lynn

Lynn — Wed, 16 Apr 2008 14:34:33 +0000

Wow, I feel like I just fell into a Nashville Rabbit Hole of fabulous recipes!

I’m off to thieve some of them now.

By: Lynn

Lynn — Wed, 16 Apr 2008 14:30:46 +0000

It looks heavenly! Scootch over, I want a bite!

By: Nicole

Nicole — Wed, 16 Apr 2008 14:27:07 +0000

Yum. I love it when you can just throw things together and get a great dish.

By: lifeinrecipes

lifeinrecipes — Wed, 16 Apr 2008 14:17:30 +0000

I have one or two of those “ish” recipes up my sleeve.

Whatever it is, it looks might tasty.

By: Kitt

Kitt — Wed, 16 Apr 2008 07:05:03 +0000

Clever! Sounds like a great match for the fish. Don’t you love it when random food experiments deliver something delicious instead of DisposAll-worthy?

By: Robert

Robert — Wed, 16 Apr 2008 02:49:20 +0000

Fret,

From the mouths of babes, a fair approximation of this sauce, smeared on his Mcnuggets has been renamed “rockin” sauce. I’ll bet I can sell about any food once so coated……..

By: Peter

Peter — Wed, 16 Apr 2008 00:28:31 +0000

A friend of mine who plays very Moroccan-flavored music refers to live improvisations as “crazy make-em-ups.” I think this qualifies.

By: robin

robin — Tue, 15 Apr 2008 23:35:02 +0000

Awesome— kinda Moroccan-Thai maybe? No matter what it is, it sounds yummy. I would never think to do PB with harissa, cheers for being bold and trying it–with good results!!

By: Vincent

Vincent — Tue, 15 Apr 2008 23:32:55 +0000

Okay – this is very interesting. I want the ratios for this sauce…I’m gonna shmear it all over an organic chicken (from my buddies farm) and cook it on a pit over indirect. I’ts gonna be wicked!

By: Em

Em — Tue, 15 Apr 2008 22:33:24 +0000

Wow, your meals are so pretty!! 1st time visitor and you have me drooling! The mexican fiesta also looks especially delish! love the photos!

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Tue, 15 Apr 2008 22:32:32 +0000

I love making stuff up! Very liberating! Organic Roasted Peanut Butter sounds amaaazing, and that whole meal looks all gorgeous and vibrant and delish

By: We Are Never Full

We Are Never Full — Tue, 15 Apr 2008 21:04:09 +0000

nice one, making your own sauce and all. wait, did you tell us that you made it up? i can’t remember? what i really can’t get over is the commenter above wishing she loved peanut butter!!!! The HORRORS… I seriously would die w/ o it in my life.

By: melissa

melissa — Tue, 15 Apr 2008 19:46:24 +0000

“hey, did i tell you that i made it up?”

yes. and I already TOLD you how cool you are. sheesh.

hee.

nice work! I vote for putting it on chicken next.

By: cookiecrumb

cookiecrumb — Tue, 15 Apr 2008 18:21:47 +0000

Oh, yeah, that’s sauce.
Wow.

By: Kim

Kim — Tue, 15 Apr 2008 17:41:11 +0000

Looks pretty good, I’m impressed with your creativity. I am afraid that if I started grabbing jars in my refrigerator, I might end up with a bottle of ketchup or two. The odds are about 3 to 1 right now. Enjoyed….

By: evil chef mom

evil chef mom — Tue, 15 Apr 2008 14:02:27 +0000

I love it when I cook and things just come together like that.

By: Lesley

Lesley — Tue, 15 Apr 2008 13:33:34 +0000

The carrots and chickpeas in blood orange juice–yum. And the sauce sounds delicious.

I’ve had a glaze bumping around in my head for a few days that I think I’m going to try out Thursday night on the Momster. Stay tuned. All’s I know is that there will be citrus and honey involved.