Corn Marrakesh Recipes

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MARRAKESH VEGETABLE CURRY

A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

Provided by NIBLETS

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 50m

Yield 6

Number Of Ingredients 19



Marrakesh Vegetable Curry image

Steps:

  • In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  • In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
  • Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  • Add spinach to pot and cook for 5 more minutes. Serve!

Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
¾ tablespoon sea salt
¾ teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
¼ cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

FRESH CORN PANCAKES

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15



Fresh Corn Pancakes image

Steps:

  • Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
  • In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
  • Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

CORN ON THE COB WITH MOROCCAN SPICES

Beautiful, tasty and healthy addition to your corn on the cob from EatingWell Magazine (mostly). I'm not going to tell you how to cook your corn because we all seem to have a favourite way. I like to grill it if I have the grill on anyway but I usually do it in the microwave. For this reason, I did not include the cooking time for the corn. Enjoy!

Provided by Nif_H

Categories     Moroccan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Corn on the Cob With Moroccan Spices image

Steps:

  • Mix cumin, coriander, oregano, ginger and salt in a small bowl.
  • Brush ½ teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.

Nutrition Facts : Calories 105.3, Fat 3.7, SaturatedFat 0.5, Sodium 161.1, Carbohydrate 18.4, Fiber 3.1, Sugar 2.9, Protein 3.2

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons extra virgin olive oil
4 ears sweet corn (cooked your way)

CORN MARRAKESH

Make and share this Corn Marrakesh recipe from Food.com.

Provided by Cadillacgirl

Categories     < 30 Mins

Time 25m

Yield 4 cobs, 4 serving(s)

Number Of Ingredients 9



Corn Marrakesh image

Steps:

  • Combine all ingredients except the corn. Place each cob on a square of heavy duty foil, then spread butter mixture evenly over corn. Close up packets tightly in foil, then cook over medium heat on the BBQ, turning frequently for 15 - 20 minutes.

Nutrition Facts : Calories 195.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 30.5, Sodium 263.9, Carbohydrate 20, Fiber 2.4, Sugar 6.4, Protein 3.7

1/4 cup butter, softened
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
4 ears of corn, husked

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