Ras el hanout
Olive oil, or more as needed
Carrots, cut into 1-inch rounds
Leeks, cut into 1/2-inch rounds
Garlic, peeled and crushed
Potatoes, cut into 1-inch slices
Loomi aswad (dried black lime seasoning)
Chopped fresh cilantro
1 . Stage
Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
2 . Stage
Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
3 . Stage
Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
4 . Stage
Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
5 . Stage
Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
6 . Stage
Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
7 . Stage
Sprinkle with fresh coriander before serving. Serve with ice cold milk.
1 . Prepare shortcrust pastry base in pan.
2 . Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
3 . Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.
1 . Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
2 . Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
3 . Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'
1 . Combine banana, berries, kale, orange juice, water, almonds, and yogurt in a blender; blend until smooth, about 20 to 30 seconds.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Roll pizza dough out onto a nonstick or lightly greased baking sheet. Press and pinch sides up to make an 11x15-inch rectangle.
3 . Ladle 1 cup of cheese sauce onto the crust. Mix remaining 1/4 cup of sauce into mashed potatoes. Spoon mixture onto the crust.
4 . Top pizza with bacon, broccoli, and Cheddar cheese, in that order.
5 . Bake in the preheated oven until crust is golden brown and cheese is melted, 10 to 15 minutes.
1 . Whisk paprika, brown sugar, garlic powder, salt, and pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
2 . Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Cook pork in batches until browned, 5 to 7 minutes.
3 . Return all pork to the pot; pour in barbecue sauce and water. Close and lock the lid; select the Manual function and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid; transfer pork to a separate plate.
5 . Select the Sauté function again; simmer sauce until thickened, about 10 minutes.
6 . While the sauce is simmering, shred pork with 2 two forks.
7 . Add pork back to the pot and mix to combine. Serve pork and sauce on rolls.
1 . Spray the inside of a 9x13-inch baking dish with cooking spray.
2 . Arrange bread slices in a single layer in the prepared baking dish.
3 . Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
4 . Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
5 . Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
6 . Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Prick sweet potato several times with a fork. Cook in the microwave on high until tender, about 6 minutes. Let sit until cool enough to handle.
3 . Cut potato in half and scoop flesh into a bowl; discard skin. Mash potato with a fork or potato masher. Transfer about 1 cup mashed potato to a large bowl, saving any remaining for another use.
4 . Mix whole wheat flour, eggs, and applesauce into sweet potato in the bowl until a dough forms.
5 . Turn dough out onto a well-floured surface and roll dough to about 1/2-inch thickness. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
6 . Bake in the preheated oven until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2 . Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.
1 . Preheat an air fryer to 390 degrees F (200 degrees C).
2 . Quickly rinse shrimp under cold water to remove any ice or sediment. Pat dry with paper towels. Place shrimp in one layer in the basket of the air fryer and lightly mist with cooking spray. You may have to do 2 batches depending on the size of your air fryer.
3 . Air-fry shrimp for 5 minutes. Flip and continue cooking shrimp until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes longer.
4 . Meanwhile, place butter in a small microwave-safe bowl. Heat butter at 50 percent power until melted, 30 to 60 seconds. Mix in hot sauce and Old Bay® seasoning.
5 . Place cooked shrimp into a large bowl. Drizzle with butter mixture and toss to coat. Serve immediately with lemon wedges.
1 . Combine soy sauce and garlic in a large, nonporous bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 . Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.