Moroccan Chicken and Saffron Soup

I was really hoping to make it through the rest of the school year without getting sick, but life definitely has other plans! Luckily, we're big soup eaters here, and a bowl of broth is never too far away, ready to be jazzed up with whatever my stomach can handle at the time (which, at the moment, is plain brown rice and maybe a diced carrot or two). Over the Winter, my mom ate a lot of hearty soups herself, and she still attributes her ability to avoid the bulk of the flu season to her daily bowls of comfort. It's easy to see why - they're always homemade, packed with veggies, lean proteins and healthy spices that fend off even the most stubborn colds.

Take, for example, this gorgeous and exotic concoction. Iron and protein packed chicken thighs, chickpeas and veggies toting fibre and vitamins and comforting pearls of whole grain couscous are just the headliners in the pot, backed up by an exotic array of spices including the elusive, expensive saffron. It smells like absolute Heaven while simmering, which would be reason enough to cook up a pot every few weeks if those darn crocus stamens weren't so pricey these days (and those darn squirrels would stop eating my calendula - a passable substitute - every year).                 

Whether you're beginning your foray into Moroccan food (and really, you know my love for all things Moroccan!) or you're needing one of those mid-day "pick-me-up" meals at work, this soup is perfect. Filling, flavourful, with that little "something extra" that keeps you coming back for more, it's a delicious "bridge food" for the seasons too!

Toast Topper #19: Moroccan Tomato Chutney

Some things just get better with age. A good wine, great cheese, vanilla extract, steak... and almost anything preserved. Canning is one of those practices that really allows you to revel in the splendour of a food over the course of time as it mellows, melds, and soaks up all the goodness that time lends to it. When you make mincemeat or chutney, for example, you are almost always rewarded by letting it hang out in your cupboard (or fridge, if you don't can) for a month or three. For me, canning chutney and mincemeat over the summer means that by the time Christmas gift-giving rolls around, they are better than day one, and by the time you open them to dig in, they are at the peak of their flavour potential.

Last year I couldn't wait to get my Moroccan flavours on - I love Moroccan food and culture and couldn't resist combining the rich spices of the region into a thick spread that would work on toast, rice or any protein (including eggs, baked tofu and grilled Halloumi!). I found inspiration on the blog Taste Space, and started playing around a bit. The finished Toast Topper is packed with an intense amount of spices, but none of them overpower any other. Plus, the tomatoes soak up the goodness over time, melting into a thick treat for anyone with a penchant for flavour!

Shared with Allergy-Free Wednesdays and Gluten-Free Wednesdays 

Moroccan Turkey Stew - Thanksgiving #SundaySupper leftovers

My favourite part of the holidays was always the leftovers. After the dishes are done and put away, stuffing, potatoes, veggies and turkey tucked away into containers for weeks of minute-ready dinners, I relished the late night, taboo ventures into the fridge for a scoop of my Gramma's potatoes, the next-day open-faced turkey and gravy sandwiches on thick slabs of French bread (or Challah at Christmas), and of course the stews, pastas and soup that filled the rest of the year with comfort food on a dime. 

While our Thanksgiving is long past, the rest of the holiday season is only ramping up! Looking in the freezer, I discovered that we still had frozen turkey meat to use before cooking up another bird in a month or so! Needing to clear freezer (and fridge) space, I turned to my love of all things Moroccan to cobble together a hearty, healthy and exotic pot of warming stew. Tons of veggies bulked up the turkey meat and made a rich, savoury dish over yellow rice - the traditional serving style would be over couscous, but we had none and I didn't fancy running out mid-cook! I gave some of the batch to a coworker of mine, who enjoyed it with her husband and kids (granted, it's a harder sell to the young ones, but adventurous eaters will love it), and the rest we were more than willing to "gobble" up!

 
This week, our #SundaySupper group is re-inventing holiday (specifically Thanksgiving) leftovers. We have the whole gamut of goodies on tap - check out our selection below!

Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey

Main Dish:
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings

Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Italian Mashed Potato Pancakes by The Weekend Gourmet

Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian


Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor’s Adventures

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Moroccan Pasta Sauce

If I could travel anywhere overseas, I'd go to Morocco. There is something about the exotic sights, sounds, aromas and flavours of that country that is unlike anything else in the world. Thanks to the heavy French and Arabic influences, the buildings are gorgeous and the food even more so. You can get a classic French croissant in the middle of the market, just down the street from a lavish tagine restaurant and a merchant selling mountains of spices, dates, figs and nuts. Although meat (especially chicken and lamb) is definitely a staple in the diet, there is a hefty use of legumes and vegetables too. Bread and couscous are essentially mandatory at every meal, which makes this carb-addict happy, and all this gustatory paradise is accompanied by the burble of the market, the music and the calls from the mosques.

As an homage to all the flavours I love in Moroccan cuisine, last year I used up all the Summer's-end tomatoes and peppers and created this thick, exotic pasta sauce. The marriage of my garden's bounty and pure pomegranate juice was already beyond your standard marinara, but I took the base and really travelled to my favourite country with a medley of garlic, spices and the merest hint of floral saffron. We've used it for all sorts of things - over rice, couscous and pasta, as a bread dipper, and combined with cooked chickpeas, spinach and rice as an impromptu stew. I bet it would make a fabulous dip or topping for grilled meat or fish skewers too.  

Shared with Gluten Free Fridays

Moroccan Braised Vegetables with Tofu and Rice

Bring some exoticism to your kitchen with these Moroccan Braised Vegetables with Tofu and Rice! A hearty medley of artichokes, peppers, kale and tomatoes are spiced with an aromatic spice blend and studded with dried fruit. Brown basmati rice soaks up the rest of the broth making this a one-dish meal perfect for chilly winter days.
 

It's well known by now that I love Moroccan food - the spice blends and combination of savoury and sweet flavours, along with the abundance of vegetables, grains and legumes are enough to make me want to book a trip this instant! While boarding a plane may be a bit out of reach for me, I can travel there with food, and this braised tofu, vegetable and rice dish is a great place to start!

Apparently I am really into braising this winter - and for good reason. It is the perfect way to set yourself up for a hearty, warming meal with minimum effort, as long as you have a good heavy pot to do it in! I was inspired by a chicken dish by Only Gluten Free Recipes that popped up on my timeline the other day, and since it was time for me to make more lunches for mom this week it made it to the immediate "must make" list. I changed it up a bit from the original for our tastes, making the recipe vegan (mom prefers meatless meals a few times a week) and bumping up the veggies a ton. The best part about the recipe is after the initial chopping and sauteing is done, it really is a "set it and forget it" type of meal cooking all in one pot. While it bakes away in the oven, your house will start smelling like the most fragrant spice market - I suggest you go do something (clean the basement, mop the floor, take a shower) so that you won't be tempted to lift the lid till it's done - the wait is worth it, I promise!

Moroccan Lentil and Rice Soup

Whoever ordered winter can quit it! Thankfully, this Moroccan Lentil and Rice Soup is a perfect way to thaw out after shoveling, building snowmen or tobogganing - packed with earthy lentils, brown rice and a medley of spices, it's a healthy and filling addition to your winter menu.

Jump to Recipe

 

So, we've hit the "dumping of snow on everything we love" part of the year. I know many people love this time - sledding, long walks, skiing and the like, but I am very much against anything that has the capacity to chill me to the bone (or flare my arthritis). So while my mom is outside making snow angels and towing the littles around on their little toboggans, I'm inside making a meal that will warm everyone up. 

This soup was inspired by my discovery of a large bag of lentils and a handful of rice I found in the pantry - both affordable staples for any household with almost unlimited potential which find their way into many a lunch. Having a bevy of spices from Selefina made picking a theme tough though - which part of the world do I travel? Ultimately I went with the savoury spice blend inspired by Morocco - one of my favourite locations to travel culinarily. From there, it was just a matter of assembling the rest of the soup - and discovering that I had a lot of stock on my hands for one pot, finding a second to split everything - and letting it simmer away while I studied for my Paralegal exam.

By lunchtime, the whole house was perfumed with the spice mix, and (having changed out of all the snow gear) mom was first in line for a taste - I'm not going to tell her I had first dibs! Everything melded perfectly after that long simmer, and no spice was dominant (which can be a problem with spice-heavy dishes). Like most soup, it was even better the next day!

Nummy Moroccan Stew

Today was definitely a comfort food day for us. Andrew was coming over to stay the night after pulling a nasty 3-12 shift at Tim Hortons, and I know how he loves a good stew (or chili) to warm up his belly! He's trying to eat a better, more balanced diet still (as is his father) even though he gave up his quest to be a vegetarian after Christmas. Even though he's given up the lifestyle I'm more or less forced to live, he doesn't mind eating my veggie cuisine. In fact, more often than not he still eats meatless meals when he's cooking for himself!

Andrew was a great help to me today (though he was falling asleep at the chopping board!) while we were preparing the squash and onions for this Moroccan-esque meal, so he's sleeping it off now so that he's all prepared for a few rounds of bowling tomorrow! It is definitely a little labour intensive but the heartiness and flavour of the chickpeas, butternut chunks and spices is worth it, trust me! Full of vitamins and protein too, this is definitely going to be a keeper in my book. Good thing it gets better as it keeps, because it makes a bunch and that way Andrew will have some work meals for the coming week! Save yourself the hassle of cooking chickpeas fresh, since the canned is perfectly fine, and definitely add the cumin to the couscous water for some extra smokiness. Whole wheat couscous is also highly reccomended (both for nutrition and flavour) as a bed for this meal.

Given that couscous is, in fact, a type of pasta, I'm selecting this stupendously yummy recipe to send in to Ruth's Presto Pasta Nights (which gets rounded up this Friday!!). There's also a decadently put-together Facebook group for it, so check that out for past editions!

Tomato Butternut Stew With Couscous
Makes 7 servings, 1 1/4 cups stew over 1/2 cup couscous each
2 lb whole butternut squash
1 cup chopped sweet onion
3 cloves garlic, minced
½ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin, divided
1 ¾ cup vegetable stock
2 cups cooked chickpeas, rinsed and drained
1 19 oz can diced tomatoes, drained
1 ½ cups water
½ teaspoon kosher salt
1 ½ cups whole wheat couscous, uncooked

1. Peel and remove seeds from squash. Cut into 1-inch pieces; set aside.
2. Heat ¼ cup of water in a 6-quart saucepan over medium heat.
3. Add onion and cook, stirring occasionally, until soft, about 5 minutes.
4. Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more.
5. Add broth, squash, chickpeas, and tomatoes.
6. Bring to a boil over medium-high heat.
7. Reduce heat to low, cover and simmer 25 minutes or until squash is tender.
8. Heat water to boiling in medium saucepan.
9. Stir in remaining cumin and salt; then stir in couscous.
10. Cover, remove from heat and let stand 5 minutes. Fluff with fork.
11. Serve stew over couscous in large shallow serving bowl.

Amount Per Serving
Calories: 296.4
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 816.1 mg
Total Carbs: 62.4 g
Dietary Fiber: 9.3 g
Protein: 10.6 g

Spelt "Biskers" #BreadBakers

There's no real preamble for these beauties - they aren't biscuits, they're not crackers... they're a totally unique hybrid that fits neatly anywhere you need a little nibble. Long story short, I had a KAF recipe for yeasted crackers, which looked fabulous and flaky but in practice turned out more like flattened, holey biscuits. I was going to bin them and start with a different recipe to fit this month's #BreadBakers theme of Yeasted Flatbreads, until I bit into one. Bready and wholesome, they have a hint of flake in the crumb and enough of both crispiness and chewiness to work with almost any dip or Toast Topper, and you can bet we enjoyed them all!

Check out the other yummy yeasted flatbreads below!

• Chickpea Moroccan Bread by Food Lust People Love
• Emirati Khameer by The Schizo Chef
• Focaccia by Simply Veggies
• Garlic Naan by Seduce Your Tastebuds
• Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days
• Grilled Naan by A Day in the Life on the Farm
• Homemade Naan by Hezzi-D's Books and Cooks
• Hönökaka - Swedish Flatbread by Passion Kneaded
• Kesra - Moroccan Flatbread by Karen's Kitchen Stories
• Man'oushe - Lebanese Flatbread by A Shaggy Dough Story
• Margherita-Style Grilled Flatbread by Cali's Cuisine
• Orange Herb Pitas by Cindy's Recipes and Writings
• Paneer Kulcha by I Camp in my Kitchen
• Roghni Roti by Sneha's Recipe
• Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online
• Simple Pita Bread by A Baker's House
• Spelt Biskers by What Smells So Good?
• Tigelle - Italian Flat Bread by Cooking Club
• Whole Wheat Pita Bread by G'Gina's Kitchenette
• Za'atar & Cheese Manakish - Levantine Flatbread by Ruchik Randhap
• Za'atar Spiced Khobez by Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

By the Spanish Sea

There's something about the Mediterranean that makes me crave that atmosphere... maybe it's the sunlight, or the sea breeze, or the fact that while we're sitting at -10°C here in Toronto (with 10 feet of snow out back), Madrid is resting comfortably tonight at 9°C and nothing but a light misting of rain to complain about! Luckily for my grandparents, they don't have to dream much longer, since tomorrow they're boarding a plane for a nice, long trip to Spain! They also get to take a day-long jaunt to Tangiers, Morocco, and experience the open-air markets, music and perfumed air! I'd be full of jealousy if they weren't so deserving of the trip!

Since they would be away for my Grandma's birthday this February, we held a small Sunday dinner this weekend for her. Ironically, I was mostly in charge of planning the menu, regardless of the fact that since it was full of meat, wheat and olive oil - three things I most definitely cannot stomach - I wouldn't be partaking in the feast. Thank God for my mom's wonderful taste buds... she took my recipes and ran with them to create a beautiful meal that smelled just like a Greek gourmet festival!

This leg of lamb was cooked off the bone, unlike traditional methods, but the potential loss in flavour is more than made up for with a black olive and fresh oregano rub inside and out. The lemon cuts through any "gaminess", and if you get a chance to let it sit for an hour or two... all the better!

Mediterranean Leg of Lamb
Serves 6
4lb boneless leg of lamb
2 bunches fresh oregano, picked and chopped roughly
5 cloves of garlic, peeled and chopped
Zest of 1/2 lemon
1/4 cup pitted black olives, chopped
1/4 cup olive oil
salt and pepper

1. Combine oregano, garlic, lemon zest, olives and olive oil in a food processor to form a paste.
2. Season lamb generously with salt and pepper.
3. Rub inside and outside of lamb with paste, roll leg up and truss with butcher string.
4. Preheat oven to 375. Pat any excess olive oil off the lamb leg.
5. Grill the lamb leg until all sides have developed a rich, dark brown crust.
6. Roast, basting occasionally with pan juices, about 1 ½ hours, or until thermometer inserted in thickest part of leg registers 150. Allow the lamb to rest, covered, for at least 10 minutes before carving.

Amount Per Serving
Calories: 512.5
Total Fat: 26.6 g
Cholesterol: 193.4 mg
Sodium: 332.1 mg
Total Carbs: 2.0 g
Dietary Fiber: 0.7 g
Protein: 62.2 g

For a side dish, I mixed up an exotic blend of flavours to compliment the otherwise bland flavour profile of whole-wheat couscous. I used Spanish (of course!) blood oranges and saffron, added a Moroccan touch of cumin and cloves and spiked the whole thing with Canadian dried cranberries for a sweet and fruity pilaf my mom folded into steamed veggies and everyone enjoyed!

I'm passing this mini pasta dish off to Presto Pasta Nights this week, hosted by Erin at The Skinny Gourmet and created by Ruth of Once Upon a Feast!

Moroccan – Inspired Jewelled Couscous
Serves 6
½ teaspoon ground cumin
½ teaspoon fresh-grated ginger
pinch ground cloves
¼ teaspoon ground saffron
¼ teaspoon salt
¼ teaspoon black pepper
Juice and grated zest of one orange
1 ¾ cups vegetable broth
½ cup dried cranberries
1 ½ cups whole wheat couscous

1. Bring cumin, ginger, cloves, saffron, salt, pepper, orange zest and juice and vegetable broth to a boil.
2. Add the dried cranberries, reduce the heat and simmer 5 minutes.
3. Return the mixture to a boil, stir in the couscous and remove from heat.
4. Cover, and let stand 5 minutes. Fluff with a fork and serve.

Amount Per Serving
Calories: 189.1
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 276.6 mg
Total Carbs: 39.5 g
Dietary Fiber: 5.8 g
Protein: 5.8 g

Alas, the part of the menu I didn't get to take part in was the dessert... my element! Ah, well, next time!

"Ate" Huzzah!

You will have to blame thank my little sister for the title of this post - she's been using that expression ever since she did factorials in math class (back in, what... October??) when she and her friends would refer to anything with the "!" symbol as "(number) huzzah". Apparently her teacher had a fondness for 8!, so now it's stuck itself permanently into my brain. Hence now, "ate" huzzah.

Actually, though I always thought it just meant "yay" or "Hallelujiah", Ripley's says that "huzzah" translates into "paradise". Paradise... yup, that would be a good marker for this loaf. Dense, slightly chewy, riddled with onions and garlic with that "just so" touch of roasted sesame oil, I wouldn't hesitate to pair this bread with (garlic?) butter, or even a crabapple jelly would be awesome! The original inspiration for the bread came from one of my favourite baking blogs - Baking Bites - where Nicole made Caramelized Onion Bread in a tube pan. I halved the recipe to fit it nicely into the awesome stoneware pan my dad gave to me for my birthday this year (I was dying to try it out!), then fiddled with the ingredients to use what I had on hand and use up the granulated garlic I had bought for a batch of (as yet unblogged) bagels and only used part of. Originally, for the colour contrast, I had planned to use a red onion that I had spied in our bin, but upon cutting it open I was - shall we say - a little less than thrilled with the black and slightly oozy innards. Plan B worked out perfectly in the taste department though, since really, how can you go wrong with a Vidalia in anything?

A long, slow, super-fragrant cooking of the onions was the critical first step in this venture, and the smell of them alone is reason to make this bread ASAP! Actually, after the bread was out of the oven and the whole house smelled like Italy, all I could think of was another name for the loaf: "last date bread". Mind you, I couldn't date someone who couldn't stand onions and garlic... they are the base of my blood! However, even if you do wind up dining on slabs of this alone, the aroma will caress you all night long... so you still get a date out of the deal. It'll even come to bed with you, and it will still respect you in the morning (as a base for your scrambled eggs!). I've submitted this loaf to Susan (of WildYeast fame), who is hosting her event YeastSpotting.

Caramelized Onion, Garlic And Sesame Bread

Serves 16

1 1/2 cups thinly sliced red onion
1 tbsp olive oil
1 tsp toasted sesame oil (optional but highly reccommended!)
1 package active dry yeast (about 1 1/4 tsp)
1 tbsp sugar
1 cup warm water
2 cups flour, divided
1 tsp gluten flour
1 cup whole wheat flour
3 tbsp garlic granules
1/2 tsp freshly ground pepper
1 tsp salt

1. In a medium sauce pan, cook onions and oil over medium-high heat until onions are translucent.
2. Reduce the heat to medium and cook until onions are light golden, about 15-20 minutes.
3. Stir in the sesame oil and cook 1-2 minutes further.
4. Remove from heat, cool to room temperature.
5. In a large mixing bowl (or the bowl of a stand mixer), combine yeast, sugar and 1/4 cup water. Let stand until foamy, about 5-10 minutes.
6. Add remaining water, mixing well.
7. In another bowl, mix together 1 cup flour, gluten, whole wheat flour, garlic, pepper and salt.
8. Add this mixture to the wet mix in the bowl and beat well to blend.
9. Stir in onions.
10. Add remaining flour gradually until dough comes together into an elastic ball (you may need more or less).
11. Knead until smooth and elastic, about 5-7 minutes.
12. Place dough in a greased bowl, and let rise 1 hour.
13. Preheat oven to 350F. Lightly grease a 9x5" loaf pan.
14. Gently deflate risen dough, shape into a loaf and place in the loaf pan.
15. Cover with greased Cling Wrap and let rise about 45 minutes.
16. Bake on the bottom shelf of the oven for 30 - 40 minutes, until dark gold.
17. Cool on a wire rack before slicing.

Amount per Serving

Calories: 106.1
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 1.5 mg
Total Carbs: 20.3 g
Dietary Fiber: 1.7 g
Protein: 3.3 g

Unfortunately, some of us have to live with families who are less than accepting of culinary odours *cough cough*. Luckily enough for me, I was approached by Charlie Kondek (my good schwag buddy!) who was toting a smell-fighting arsenal from Febreze - not only did I get some air-misting sprays (they call them AirEffects) for the immediate damage-control, but the huge gym-bag they sent to me had some candles and their NOTICEables oil warmer plug-ins too. All the scents I was sent (ooh boy, we're getting into homophones!) were part of their new line of destination scents, featuring Morocco (my personal favourite), Brazil and Hawaii as inspiration. Now, I'm pretty sensitive to the "air freshener" types of scents (and perfumes in general), so I was really disappointed when I found the Moroccan NOTICEable that I had stuck in my room was making my eyes and throat burn (fair warning: use these in large spaces like a front hallway - enclosed rooms are no good!). The AirEffects sprays have the same, shall we say, effect when my mom uses them in the house, because she can easily hold onto that trigger for a year! I was okay when I used short spritzes of them in the kitchen and bathrooms though, which I'm sure were closer to the intended purpose! The candles smell wonderful and are lightly scented enough that you pretty much have to snort the wax before you'd get any sort of overload. I can't wait to see if they release the Moroccan flavour for those in the future!

If you do wind up trying one of the new scents, and you fall in love with the idea of being in either Brazil, Hawaii or Morocco (and really, who doesn't? I could be in any of those places right now in a heartbeat!), Febreze is running a sweepstakes until July 5 for Canada and USA residents! The grand prize is a trip for four to one of the locations mentioned, and you even get a little spending cashola ($1,000 US). And really, who doesn't want some extra moola these days?? Good luck to those who enter!

And a second huzzah moment that I had overlooked until now - I'm over halfway done with my exams now!! Yeah, it involved me spending almost all of this glorious, 27C Saturday in school, but only two more left!!

She Sings! She Dances! She Bakes!

Yup! Bumblebee Bakery is at it again! One of the wonderful people at my mom's work placed a large order with me and so aiming to please I filled 'er up over the course of today! In total (and in order, go me!), I made:

• 2 Banana-Nut breads
• 1 Apple-Oatmeal bread
• 12 Nutty Apple Tree muffins
• 6 Irish Mocha muffins

Making these was a lot of fun for me, even being a little hungover from being sick earlier. And no, mom and dad, I'm not pregnant! Though I was barefoot and in the kitchen...LOL. Seriously though. If you knew me, the idea of that would be as far removed as Pluto (which, in my opinion, is still clearly a planet).

But anyways, to get me into my "baking groove" so to speak, I plugged in my new MP3 player (which has all my gym-bound songs on it) and zoned out to everything... the phone, the cats, the dog... unfortunately I wound up NOT missing one of the election campaigners for the provincial election (do these people ever give up? I mean, they're worse than the newspapers for understanding "no!"). I danced and sang along to everything from the Barenaked Ladies and Trans-Siberian Orchestra to the Hairspray soundtrack to Red Hot Chili Peppers and my latest favourite, K.T. Tunstall. I was smiling, laughing, totally in my "comfort zone", even though I won't be able to try the goods myself! As a pure, delightful bonus, the house smelled like heaven. What can I say? I have the perfect job.

Unfortunately for you foodies out there, I can't give out my secret recipes for the bakery. However, I can give you another, equally tasty recipe I have in my files!

This is something that I would make just to say I did... it's that kind of dessert. Flourless and butterless, but don't let that fool you... the chocolate and whipped cream kind of cancel that out! It's actually of Moroccan origin, though it's name - La Russe - indicates a French / Russian connection (there's that connection again! What's with that!?). This is a showstopping dessert, at any rate, that I had once at Nottawasaga Inn's dinner buffet when I was about 11 and haven't forgotten since. I'm sure this isnt the recipe they used, this version is slightly "lightened up" (if that can be done!) by using less whipped cream and nuts, instead choosing to rely on fine-quality (yet easy to find) dark chocolate and ground hazelnuts instead of chopped to "spread the love" so to speak. Besides, who says we can't indulge once in a while. It's not a cake after all, it's a fat-free meringue... with benefits!

La Russe
Serves 12
6 egg whites, at room temperature
¼ teaspoon salt
¼ teaspoon cream of tartar
1 cup superfine sugar
1 cup hazelnuts, toasted and peeled
1 tsp coarse sugar (not coloured)
2 tablespoons superfine sugar
7 oz bittersweet chocolate (70% or higher), broken into pieces
¼ cup brewed espresso
1 tablespoon Kahlua
2 cups heavy whipping cream

1. Preheat the oven to 300°F.
2. Generously grease 8 inch cake pans
3. Cut 3 rounds of waxed paper to line the bottom of each pan, and generously grease the waxed paper.
4. In a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar.
5. Slowly add the sugar and continue beating until stiff peaks form.
6. Divide the egg whites among the three pan, and smooth the tops with a spatula.
7. Place in the oven and immediately decrease the heat to 275°F.
8. Bake until the meringue is hard but not brown, about 1 hour.
9. In a food processor, grind the nuts with coarse sugar until you have a fine meal.
10. Combine the chocolate, coffee, Kahlua, and remaining 2 tablespoons sugar in a heatproof bowl and melt together.
11. Set aside and allow to cool slightly.
12. Pour the cream into a large chilled bowl, and whip with an electric mixer on high speed until stiff peaks form.
13. Gently fold the melted chocolate blend into the whipped cream, and then fold in half of the ground nuts.
14. To assemble the cake, carefully peel the paper from the bottom of each meringue.
15. Set one round on a serving platter. With a spatula, spread one third of the cream over the top.
16. Cover with a second round, and repeat the procedure.
17. Top with the third round, and spread with the remaining cream, spreading it over and around the sides of the cake.
18. Sprinkle with the remaining ground hazelnuts.
19. Refrigerate for no more than 3 hours before serving.

Amount Per Serving
Calories: 380.0
Total Fat: 28.6 g
Cholesterol: 54.3 mg
Sodium: 42.8 mg
Total Carbs: 31.5 g
Dietary Fiber: 2.3 g
Protein: 5.7 g

Caramel-Almond Latte Ricotta Cookies - Red Carpet #SundaySupper

Thinking about today's #SundaySupper theme (Red Carpet Recipes), I immediately had visions of a rolled or coiled treat as a perfect dessert. To me, the "unrolling of the carpet" imagery is the perfect basis for a fancy dish, not to mention that cookies are infinitely easier to grab (and munch on) during the broadcast than a fancy, multi-tiered dessert!

That said, just like those layered upon layered gowns and updos that fill Hollywood on gala nights like tonight, these cookies are deceivingly complex - the dough itself (essentially a copycat of this one) gets hints of tang and tenderness from homemade ricotta, plus a crunchy, bittersweet note from powdered Coffee Bean Brittle. The filling is homemade caramel sauce, smooth almond butter and toasted almonds, making for a decadently rich experience that's a hit with any fancy coffee drinker, or simply any cookie aficionado!

Nominees for Best Supporting Appetizers:

• Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
• Black and White Olive Cheese Puffs by Peaceful Cooking
• Cheddar Olives by Jane's Adventures in Dinner
• Chicken Boursin by Recipes Food and Cooking
• Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
• French Onion Sliders by Momma's Meals
• Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
• Italian Guacamole with Pesto by Food Done Light
• Lobster Bruschetta by The Texan New Yorker
• Melon and Prosciutto Skewers by That Skinny Chick Can Bake
• Mini Cheese Balls by Rants From My Crazy Kitchen
• Moroccan Beef Kefta Briouat by Manu's Menu
• Mushroom Pate by Lifestyle Food Artistry
• Oysters Rockfeller by Noshing With The Nolands
• Pea Pesto Crostini by Ruffles & Truffes
• Prosciutto Wrapped Shrimp by Casa de Crews
• Raspberry Brie Bites by Love and Confections
• Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
• Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
• Spinach Bites by Shockingly Delicious
• Sweet Chili Chicken Skewers by Nosh My Way

Nominees for Best Course in a Leading Role:

• Broccoli Calzones by eating in instead
• Bow Ties and Tails Galore by Cindy's Recipes and Writings
• Chicken Oscar by Palatable Pastime
• Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
• Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva

Nominees for Best Supporting Sips:

• Apple Ginger Martini by Hezzi-D's Books and Cooks
• Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
• Cherry Almond Sparklers by Magnolia Days
• Iced Espresso Martini by Cosmopolitan Cornbread
• Mixed Berry Martini by The Messy Baker
• Oscartini by Family Foodie
• Red Carpet Sparkler by Rhubarb and Honey
• Thank You Peary Much by Sew You Think You Can Cook

Nominees for Best Delectable Desserts:

• 7-Layer Bark by Take A Bite Out of Boca
• Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
• Champagne Truffles by Brunch with Joy
• Chocolate Covered Cherries by Peanut Butter and Peppers
• Decadent Flourless Brownies by Recipe for Perfection
• Edible Oscars Envelopes by Sunday Supper Movement
• Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
• Imitation Game Guinness Brownies by NinjaBaker.com
• Mini Strawberry Galette by Basic N Delicious
• Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
• No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
• Popcorn Puppy Chow by Pies and Plots
• Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy's Honeybunch
• Tuxedo Cake by The Redhead Baker

Nominees for Best Dressed Table:

• DIY Glitter Vases by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Stovetop Fruit & Honey Granola #SundaySupper

I love granola. Not only is it one of the most versatile cereals to use - finding homes in cookies, cakes, crumbles and ice cream (amongst other things), but it's one of the easiest to make and modify breakfast and snack foods around. I regularly whip up batches of granola in my oven - never the same flavour twice, but always slowly baked till crisp, chunky and decadently healthy. Generally, I keep the amount of added fat and sugar low, in contrast to most store-bought blends which can be swimming in white granules and oil in place of flavour-packed, whole food ingredients.

So, when the time came to introduce my grade 1-3 classes to the wonderful treat that is homemade granola, I kept the premise the same. Together, we concocted a hearty, healthy and crunchy breakfast cereal that was delicious enough to eat straight from the bowl with a spoon while being full of good-for-you ingredients, from thick rolled oats and oat bran to blood-sugar controlling cinnamon, calcium-rich tahini and sesame seed, B-vitamin stacked sunflower seeds and home-dried apple rings. Without an oven (or the time to slow-bake our mixture), I turned the recipe into a stovetop creation - making it not only a lickety split move from mixing bowl to cereal bowl, but one you can enjoy warm over ice cream (granted, it won't be as crunchy right out of the pan). Leftovers (if there are any) last a good long while in the freezer too - and I won't judge if they "fall into" a pint of vanilla fro-yo while they're in there.

For #SundaySupper this week, we're compiling all the healthiest recipes we can concoct in celebration of Heart Health Month. From healthy cereals like this one to nutritious and hearty mains, and even a few sweet treats, there's something for everyone!

Better for you breakfasts:

• Apple Pie Oatmeal by Cosmopolitan Cornbread
• Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
• Oatmeal Chocolate Chip Scones by Brunch with Joy
• Orange-Mango Smoothie with Lime & Ginger by The Wimpy Vegetarian
• Pear Bran Muffins by Magnolia Days
• Stovetop Fruit & Honey Granola by What Smells So Good?

Jump start your health with these appetizers and snacks:

• Almond Crusted Chicken Nuggets by Momma’s Meals
• Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
• Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
• Mala Baked Tofu Bites by Palatable Pastime
• Parmesan Pistachio Kale Chips by The Texan New Yorker

Soups that’ll win your heart:

• Asian Soba Noodle Broth Bowl by Hip Foodie Mom
• Kale, Spinach, and Bean Soup by Ruffles & Truffles
• Mushroom Quinoa Soup by Pies and Plots
• Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
• Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

• Collard Greens with Cumin and Paprika by Nik Snacks
• Grilled Salmon Caesar Salad by Casa de Crews
• Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
• Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
• Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
• Salmon Salad Niçoise by That Skinny Chick Can Bake
• Seasoned Spinach & Bok Choy by Nosh My Way
• Spinach Berry Salad by Country Girl in the Village
• Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
• Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons

Healthy is the centre of attention in these main courses:

• Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
• Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
• Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
• Heart Healthy Salmon Bento by The Ninja Baker
• Lemony Grilled Chicken by Peaceful Cooking
• Moroccan Salmon Tagine by Curious Cuisiniere
• Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
• One Pot Mexican Quinoa by Having Fun Saving
• Oven Baked Tilapia Tacos by Sew You Think You Can Cook
• Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
• Salmon with Mango Salsa by Cooking Chat
• Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
• Vegetable and Ginger Congee by eating in instead
• Vegetarian Cuban-Style Black Beans & Rice by MealDiva
• White Bean, Corn, Tomato and Rice Skillet by Family Foodie

Staying healthy doesn’t mean giving up desserts!

• Baked Figs with Vanilla and Honey by Happy Baking Days
• Caramelized Pear Tart by PancakeWarriors
• Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch

We heart wine.

• Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Travels in Taste

One of the (many) regions of the world I 've always been enthralled with, and hope to visit one day, is Morocco. From all the tourism and encyclopedia articles I've read and photos I've gawked at, the thought of a land so rich in history, culture, religion and colour begs me to visit. I can't imagine a better afternoon than arriving in Marrakesh and trawling the Bab Doukkala food market, with the opportunity to find anything from perfectly dried fruits, to jars of saffron, or tubs of giant, briny olives. The aromas of this north African land's traditionally known dishes are their own wonders to behold, as are the vibrant shapes and colours of their textiles and ingredients and the distinctive music.

Soup has a certain, inexplicable way of warming the body and soul of anyone who encounters it. It could be any kind, from any region of the world, and the feeling that I can't describe as anything but "comfortable" would be the same. Making soup from scratch (or mostly scratch), whenever you can also a great way to explore the world without leaving your home. For me, it allows my mind to instantly board a plane to anywhere I want to go, wherever piques my interest or holds a special place in my heart, and visit - even just for the afternoon.

My mom shares my love for the unique country (though maybe not as feverishly), especially the colourful clothes and savoury flavours. As a result, the two of us have made the culinary trip a few times - from the ratatouille-like kamfounata, to a spicy and thick stew and even a simple but elegant jewelled couscous pilaf. With our trip coming up along with the promise of a visit to the "Disney Morocco" in EPCOT, I couldn't get the country off my mind! I wanted to capture, as best I could, my favourite nuances of the country - while concocting a delicious and portable meal for my mother's lunchbox.

Moroccan Inspired Vegetable Soup

Serves 10 as lunch

1 tbsp olive oil

1/2 large onion, diced

5 medium carrots, chopped
1 large red pepper, chopped
1 stalk celery, diced
1 clove garlic, grated
1 tsp grated fresh ginger
1/2 tbsp orange zest
6 cups vegetable broth
1/3 cup orange juice
1 19 oz. can diced tomatoes
2 tbsp tomato paste
1 tsp curry powder
1 tsp cumin
1/2 tsp saffron threads, crushed
1/2 tsp black pepper
1 19 oz. can chickpeas, drained
1 cup Golden Jewel grains blend (I found this at Bulk Barn - it's a mixture of Israeli couscous, coloured orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix)
5 oz green beans, chopped
Salt, to taste

1. Heat olive oil in a large stockpot over medium-high flame.
2. Add onion, carrots, pepper and celery. Cook 7-8 minutes.
3. Stir in garlic, ginger and prange zest, cook until fragrant, about 1 minute.
4. Stir in broth, orange juice, tomatoes, tomato paste, curry, cumin, saffron, and pepper.
5. Bring to a boil, then reduce heat and simmer 30 minutes.
6. Stir in chickpeas, grain blend and green beans, cover and simmer 15 minutes, until beans are tender.

Amount Per Serving
Calories: 198.4
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 872.9 mg
Total Carbs: 37.1 g
Dietary Fiber: 5.8 g
Protein: 6.6 g

The couscous and orzo in my grain blend add two unique pasta shapes, perfect to send into Presto Pasta Nights! It's being hosted this week by Susan who writes The Well-Seasoned Cook.

WHB #98: Cumin in Kamfounata!

Hi there! I am B-A-C-K today and feeling better than I have in a week!!! Whoo hoo for health! Okay, sorry about that little celebratory dance to me lol. I'm sure, though, that my upswing in health is partially due to noshing on the fresh and in some cases still-warm harvest from my garden, a recipe using which I will share with you in this entry for WHB #98 hosted by the original herbaceous diva herself, Kalyn!

One of the popular recipes that has been circling the blogosphere since a certain film came out is Ratatouille. Since there are trillions of recipes out there by an equal number of great bloggers, I decided to take this French classic and send it to Africa. To be specific, it was recieving a one-way, first class trip to Morocco, land of one of my favourite films, Casablanca, and one of my favourite herbs, cumin.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. It is an annual, and it's stems grow about 20-30 cm tall. The leaves are 5-10 cm long, with thread-like leaflets. The flowers are small, and either white or pink. The cumin plant itself grows to 30-50 cm (1-2 ft) tall and it's seeds are harvested by hand. It's distinctive flavour and strong, warm aroma is due to its essential oil content. Cumin was known to the Egyptians over five thousand years ago! Seeds have been found in the Old Kingdom Pyramids at Giza. The ancient Romans and the Greeks also used it medicinally and cosmetically.

Medicinal Properties, according to The Epicentre:
Cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic.
It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic.
In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East.
It is supposed to increase lactation and reduce nausea in pregnancy.
It has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness.
Cumin also shows promise as a natural way to increase breast size.
Used in a poultice, it relieves swelling of the breast or the testicles.
Cumin stimulates the appetite.

So, without further ado, I present Kamfounata, Morocco's Ratatouille!

Kamfounata (Moroccan Ratatouille)
Serves 4-6
2 eggplants, cut in 1/2- inch cubes
3 zucchini, cut in 1/2- inch slices
2 red or orange bell peppers, cut into thin slices
1 large onion, cut in half and sliced
5 cloves garlic, finely chopped
1 1/2 lbs tomatoes, peeled and chopped
Salt and pepper
2 teaspoons sugar
1 tbsp cumin
1 tsp turmeric
¼ tsp cloves
½ tsp cinnamon

1. Sprinkle the eggplants with salt and leave for 1 hour.
2. Rinse and dry eggplant.
3. Sauté the eggplant and zucchini slices. Add the onion and pepper and cook over gentle heat until the onion is golden and the pepper is soft.

Make the tomato sauce:

1. Saute garlic until fragrant.
2. Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce.
3. Add the cooked vegetables and spices to the saucepan with the tomato sauce and mix well. Remove from heat.
4. Can be eaten hot or cold (actually great on crusty bread the next day!).

Blueberry Beet Butter - Toast Topper #73

Every Summer it seems like I make a few standard items to can for the Winter months - whether it's for us to enjoy here at home or to give away during the holidays, a jar of something delicious always seems to warm the heart and be appreciated! A few of the recipes I riff on every year are chutney (my favourite being this Moroccan Tomato one), mincemeat (like this Downton Abbey "mockycat"), some sort of pasta sauce and - our current favourite Toast Topper - blueberry butter. The gloriously thick, sweet-tart spread is one of those that everybody loves - the eaters because it's delicious, the cooks because it's drop dead easy to make.

In fact, the (original) recipe is essentially three ingredients - blueberries, apples and sugar. After that, the possibilities are more or less endless! The first time I made it (way back in Toast Topper #2!), I used vanilla sugar, allspice and nutmeg. by the time Toast Topper #32 came about, I was tossing in lemon zest and pure pomegranate juice. This time around I took the recipe down a whole other road - adding a glug of red wine, some date syrup, and a garden fresh, dark red beet. 

Yes, a beet. I love the root veggie in pretty much any and every form, and already know how well it works in sweet things (brownies, anyone?), adding that subtle earthy note to the sugar and berry flavours. It is, as I said, subtle - you're not going to bite into your English muffin and go "yum, I'm eating borscht for breakfast". Rather, you're likely going to go on the hunt for some natural peanut butter and make yourself a grown up PB&J. Who says we have to grow up?

Shared with Gluten Free Fridays 

Harcha with Scented Cinnamon Honey Butter

I hear you: what-cha?

Luckily, if you like English muffins, johnnycakes or toasted polenta, the name of this Moroccan, skillet-cooked flatbread doesn't matter. What does matter is that it's easy, kid-friendly, infinitely variable and most importantly, delicious. 

Traditionally made with semolina, milk, cream or buttermilk, oil, and occasionally cornmeal, harcha can easily be a relatively Spartan carbohydrate staple for breakfast or with a meat or legume entree. However, adding a few extra touches - sugar, saffron, and vanilla - the crisp-crusted cakes are prime for a special breakfast or even dessert. This was the version I opted for when it came time to share the dish with my grade 1-6 classes, and while the just-textured-enough discs were more than delicious enough on their own, we upped the ante by dolloping an orange blossom water, cinnamon and honey butter on top. 

One of the best things about these (to me, anyways) is that they're yummy warm or room temperature, not to mention portable and 100% freezer friendly. Leave out the saffron, and they're totally budget-friendly too! Whether you adorn them to the nines or grab them hot out of the pan, there's no wrong way to taste Morocco at home.

Key Lime Truffles for a Citrusy #SundaySupper

Out of all the fruit types in the world, I think I consume the most citrus. Granted, I love my Asian pears in the winter and my Ontario-grown apples in the fall, and if offered an in-season strawberry shortcake or cherry pie I'm certainly not going to turn it down! But generally for me, you'll find lemons and limes (as well as their juice components) in my grocery cart most weeks, since I add it to herbal tea, water, jam, salad, soup and baked treats as much as I can. My mom, though she doesn't mind the occasional orange or lemon treat, definitely has a favourite flavour in the citrus world: the key lime. Actually (unless Blogger is lying to me), the last limey treat I baked was an homage to her favourite Summer dessert - Key Lime Pie.

With the popularity of "cake" and "cookie" ball confections (and my experience making a bunch of recipes from Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness back in December), it's no wonder that when I saw these cookies on Tales of an Overtime Cook turning the baked goody into an eggless, extra tangy "truffle" popped into my head immediately! Amusingly, very little of the original cookie recipe translated into the dark chocolate balls you see here. For one, they're covered in dark, luscious chocolate, and they aren't baked. Then of course, there are the facts that they're eggless, have almost no flour, a lot less sugar and have a mixed base of butter and cream cheese! The finished (uncoated) truffle centres keep almost forever in the freezer, and I just pull out a few of these and dunk them in chocolate whenever I need a quick gift or party tray item. That said - it's worth making a double (or triple) batch!

This week the fabulous #SundaySupper team is sharing any and all things citrus! Jen is our wonderful hostess this week - thanks Jen! Check out all the good eats below:

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter tonight (Sunday, March 31st) to talk all about citrus recipes! Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

What's your favourite citrus food or recipe?