Moroccan Date and Nut Candies

While rearranging the book shelves, the Moroccan cookbook caught my eye and I started browsing. It's been a while since I opened it. I've used it to make almond milk, clarified butter, and stews. I don't know if the recipes are authentic but so far most of the dishes I already cooked were delicious.

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Soy Lecithin

The other day I made salad dressing, refrigerated the half cup left-over, and naturally the oil gathered on top. No matter how I shake the dressing, it's so stubborn and wouldn't want to socialize and mix with the vinegar, unlike store-bought dressing. Then I remembered I have soy lecithin I bought a while back. It's supposed to aid in emulsifying everything from candy bars to sauces to hand cream, and it's also used to make breads rise higher.

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Grapefruit Salad

We've been drinking fresh grapefruit juice mixed with grated fresh ginger because all of us had a bout with the pesky flu. I'm really liking the bright and refreshing color of pink grapefruit and thought why not make Thai-style salad with them. I added some fresh mandarin orange segments (yes I peeled them one by one), grape tomatoes, tiny cucumber coins, and served on top of mixed spring greens. The slightly tart, salty, and sweet Thai-style dressing goes well with the salad. Yummy!

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Spanish Potato and Chorizo Mini Tortillas

For a grab-and-go breakfast, snack, or baon (packed lunch) these mini tortillas are very convenient and good either warmed in the microwave oven or at room temperature. I made them Spanish potato tortilla style. Next time it'll be bacon, spinach, and cheddar cheese or maybe all-vegetables with white cheese. The possibilities are endless. Just mix and match your favorite ingredients, add them to beaten eggs and you'll have a satisfying and nutritious on the go meal or snack.

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