Moroccan Inspired Vegetarian Dish

Just going to cut to the chase and list the recipe this time. (For some reason, this post stayed in my drafts so here you go, a bonus recipe post, heh)


1 medium butternut squash, peeled, seeded and cubed

1 -2 tbl of extra virgin olive oil

1 tbl moroccan kefta spices (you could use a mix of chili, cinnamon, mint, cumin, coriander, paprika and cilantro)

juice of one lime

1 cup of pearl or Israeli couscous

1-1/2 cups of unsalted chicken broth or stock

1/4 tsp of sea salt

1/4 of a red onion, diced

2 cloves of garlic, minced

2 tbl butter

1 – 15 oz can of no salt added diced tomatoes, drained

1 tsp kefta spices

drizzle of red wine vinegar


1/4 cup of low sugar dried cranberries

1/4 cup sliced almonds (toast these beforehand in a hot pan)

drizzle of honey

feta cheese crumbles



Add cubed squash to a large ziploc bag with 1-2 tbl olive oil, kefta spices and the juice of one lime. Close and shake well to coat. Allow to sit and marinate for 15 min before spreading on a cookie sheet and baking in a 400 degree oven for 30 minutes.

Bring stock and salt to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork.

Saute onion and garlic in a large skillet in the 2 tbl of butter until translucent. Add roasted squash, couscous, 1 tsp of kefta spices, canned tomatoes and a drizzle of red wine vinegar…mix well. Heat through for about 5-8 minutes before adding the cranberries, almonds and drizzle of honey. Mix well and serve, topping each portion with a crumble of feta cheese


Rice, Rice, Baby

I looked up a bunch of recipes for Omurice, a Japanese and Korean comfort food, and then devised my own recipe based on what I researched. This was the result.


Cricket-Style Omurice

1 tbl toasted sesame oil

1 small bunch of scallions, diced

1 lb lean ground beef (you can use ground chicken or pork here as well, any will work)

2 bags of steam in the bag brown rice

1 tbl grated ginger (I always have a jar of fresh grated ginger on hand, but powdered would work too, just use maybe a tsp or two of powdered)

generous squirt of low-sodium soy sauce

generous squirt of seasoned rice vinegar (I used a roasted garlic variety)

decent shake of garlic powder

generous pinch of gochugaru (Korean red pepper flakes…though you can use any red pepper if you wish, or none at all)

1 bag of your favorite frozen mixed veggies (I prefer the traditional mixed veg of carrot, peas, green beans and corn)

1/4 – 1/3 cup of ketchup (I prefer the natural no fructose kind)

beaten eggs


Add sesame oil & diced scallions to a well heated wok pan. Saute for 10 minutes before adding ground beef. Crumble well and add soy sauce, ginger, vinegar, red pepper flakes and garlic when it is almost completely browned. Add steamed rice and mix well, sauteing for another 10 minutes until most of the moisture has cooked away. Add steamed veggies & ketchup, mix again. Remove from heat.

Add one to two beaten eggs to a well oiled omelet pan and allow to cook on both sides.

Serve generous scoops of rice mixture topped with an omelet and additional drizzle of ketchup. It’s fun to use the bottle to draw ketchup designs on the omelet too.

Makes 8 portions. (This is even better the next day, just reheat the rice and make a new omelet)