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Mama’s Stuffing

P o t ato & Thyme Stuffing or Mama’s Stuffing as I know it, is a family favorite!

Potatoes are the ultimate comfort food in my opinion, with Potato perogies being a close second. It is well known that Potatoes are a stable food for the Irish. My mom’s mom had 8 children so making this type of stuffing was not only a delicious way to serve potatoes, but also an economical way to feed a large family around the Holidays, since potatoes are very inexpensive.

This stuffing stirs up some good memories for me. During the Holidays, my mom would often say, “Want to help me with the stuffing?” Most of the time, I would say yes. We had many conversations over peeling potatoes, a lot of potatoes! We use Russet or white potatoes for this stuffing. It is a recipe that has been in the family for many, many years, starting with my mom’s mom and possibly her mom, so many generations of Irish women. It is a taste that my children now get excited about and even crave from time to time.

My oldest daughter woke up on Thanksgiving morning and started washing and then peeling the potatoes. Then I could smell the onions sautéing in the olive oil. The house smelled so good! Before I knew it the stuffing was done! This is a recipe that will stay in the family for many generations to come and for that I am happy! I hope you try it for your Holiday gathering.

Sloppy Joes

My husband and I had the pleasure of visiting NYC and stumbled upon a restaurant that serves sloppy joes, sweet potato fries dipped in maple syrup, and milk shakes. All yummy and delicious comfort foods. To this day we can’t stop talking about how yummy the sloppy joes were! I did my best to re-create that taste with this recipe. It has a sweetness to it, so if you prefer more spicy add chili powder for a little kick. But remember a little bit goes a long way! Here is my recipe for Sloppy Joes, Serve on a soft Kaiser roll and serve with sweet potato fries. We dip ours in ketchup and a little bit of honey, you can add a hint of brown sugar too. YUMMY!! Sure to please the whole family!!!

A Moroccan Influence

My sister lived and owned a home in Morocco for many, many years. She lived in Kenitra and could walk to many stores and shops. Moroccan Arabic was difficult to learn, but she was able to understand everyone using the French language she acquired while living there. There is a long history of colonizers and immigrants who set their roots down in Morocco. As a result of these influences, the languages consist of a combination of Arabic, Moroccan Arabic, Berber and French.

These influences also created a very diverse cuisine in Morocco. The Berbers brought with them tagine (stew) and couscous, still very common in Moroccan cooking, the Arabs brought new spices, nuts and fruits, the Moors introduced olives, and the French culture introduced delicious rich pastries. It is a blend of tastes that come together in one bite. My sister, lived above a bakery and the aroma from the baked goods and pastries would emanate throughout her apartment-style home.

In Morocco, food is a dominant part of their culture. Breakfast consists of bread with olive oil and tea or crepes (another French influence). Lunchtime is the big meal of the day, and everyone comes home to enjoy the meal together. After the meal, they have a “siesta” or rest and everything shuts down for a few hours. People get off work around 5 or 6 and enjoy afternoon tea and coffee with snacks. Sweet mint tea is especially enjoyed after a long day at work.

A customary way to eat and share a meal in Morocco is by eating from the same large plate using small pieces of bread to dip into the dish. They also enjoy small little plates of olives and salad with most meals. They typically end each meal with fresh fruit and a cup of hot, sweet mint tea. A light meal is usually prepared for dinner.

In Moroccan cooking a wide array of spices are used like salt, pepper, ginger, turmeric, saffron, paprika, cumin, cinnamon and white pepper. Sesame seeds are found on pastries like in Italy and Greece. The most widespread used herbs are parsley and cilantro. It is common to tie up the herbs and cook the dish with the herbs bundled up and then to discard it. Olive oil is mainly used in Morocco, but is expensive so vegetable oil is the next in line.

My sister would tell me stories about the merchants in the streets selling cartloads of fresh figs (one of my favorites) and peaches, and about the stores with beautiful Moroccan dishes and other treasures created my local craftsmen. There were many bustling businesses especially in the city. Many women she knew were successful entrepreneurs and ran profitable businesses in the city and around the country.

My sister’s cooking is greatly influenced by this experience. I have incorporated some Moroccan influences into my Italian style pot roast, which I hope you enjoy! The taste is out of this world! Try my Italian Style Pot Roast with a Moroccan Twist

Pantry Organization

Staying organized is always a work-in-progress, but nonetheless possible. I tend to shop at places like Target, The Container Store or Pier One Imports for glass jars that are food safe. I like anything that can go in the dishwasher. Here is an assortment of cookies, crackers and candy that I have organized into glass jars. I like the look and the kids (and my husband) can see what’s in the pantry. If you have little ones put the glass jars up high, and save the lower shelves for food safe plastic containers. Be sure to cut out the ingredients (If the kids have allergies and the expiration date), and tape on the bottom of the jar. Check your expiration dates once a month. Staying organized takes a little work, but it’s worth the effort!