Stuff and Nonsense: Cooking with Spiced Pantry: Morocco


Cooking with Spiced Pantry: Morocco

September's Spiced Pantry box was all about the flavors of Morocco. I know very little about the food of Morocco, but had images of aromatic spice bazaars, mounds of Mediterranean fruit, and beautifully glazed earthenware tagines in my head when I fetched the box in from the mailbox. I could smell its spicy contents long before I even opened it (must have drive the postie mad) and then, when I did, I felt almost drunk on the heady perfume created by the spices.

So what is this Spiced Pantry? Spiced Pantry is a monthly food subscription box featuring a different cuisine each month. Every box includes four ingredients (custom spice blends, grains, legumes, etc), an information card introducing that month's cuisine and ingredients, and the recipes to make with them. Recipes usually serve 4-6 people so, if you are small household like mine, either expect leftovers or be prepared to halve the recipes.

Subscribers can chose between the standard or vegetarian plan. While I selected the standard plan, most of the meat-based recipes I've received include easy modifications to make them vegetarian, anyway. As with many subscription plans, it renews automatically every month until cancelled.

Ingredients in September's Spiced Pantry box:
  1. Chermoula Spice Blend
  2. Dried Moroccan Pink Rose Petals
  3. La Kama Spice Blend
  4. Ras El Hanout

Recipes in September's Spiced Pantry box:
  1. Carrot & Chickpea Tagine
  2. Chicken Tfaya with Couscous
  3. Moroccan Lentil Salad
  4. Moroccan Pumpkin Soup
  5. White Fish Chermoula

The recipe card for the "Moroccan Pumpkin Soup" indicated I could use vegetable broth and coconut milk, if I wanted to make this vegan, so that's what I did. The soup was very easy to make and quite tasty. While it's very aromatic, it doesn't taste particularly strongly of spice -- the spice is there to support and enhance the pumpkin, which it does well. That said, when I make it again (I have 5 more cans of post-Thanksgiving clearance pumpkin in the pantry), I will add more spice and a smidge more heat.

The "Carrot & Chickpea Tagine" was fabulous -- both sweet and savory, with a hint of heat, and very easy to put together. Really, a recipe worth repeating. I forgot the fresh herb garnish, but didn't miss it. As the recipe card suggested, I used vegetable broth (to keep it vegetarian) and currants (because currants are awesome).

Looking forward to cooking up October's box next as December (I am sadly behind, yes) seems the perfect time to experiment with the flavors of Sweden. Juniper, cardamom, caraway... mmm. Might want to dust of that bottle of aquavit!

Read about my other Spiced Pantry experiences.

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