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you heard of Chermoula? If not, you soon will because buzz for this North African
condiment has been building and it’s popularity is ... about ... to ... EXPLODE!
is mildly spicy, with a nice floral undertone that adds an interesting depth to
food. Traditionally, chermoula is made with fragrant herbs and spices and is
paired with fish. Bit chermoula works well with chicken, grilled meat and even
chimichurri, to which it is often compared, there is no one perfect recipe.
Lemon, parsley and cilantro are almost always used. But from there, it’s really
open to interpretation. Ginger, cumin and saffron each add a different
dimension to this exotic sauce.
provide some heat, (chermoula always needs a tiny bit of fire), I used a
jalapeño pepper. But I’ve seen crushed red pepper flakes, cayenne or even
harissa used to make chermoula.
Morocco, where chermoula originated, a mortar and pestle is used to make the
paste before adding in a bit of olive oil. A blender or small food processor
works beautifully too, but only if you remember to pulse the mixture as you
blend it, so the sauce has texture.
catch the buzz and whip up some chermoula this weekend—and get ready for the
Yield: ½ cup
Prep Time: 10 minutes, plus 30 minutes
(or more!) resting
cup chopped flat leaf parsley (leaves only)
cup chopped cilantro (leaves only)
minced fresh jalapeño
teaspoons ground cumin
pinch saffron (optional)
and juice from 1 lemon
cup olive oil
1. Place garlic, parsley, cilantro,
jalapeño, cumin, salt, saffron (if using), lemon zest and juice in a blender
and pulse 5 times until mixture is a thick paste. Mixture should not be
2. Pulse 5 more times as you slowly add
the olive oil in a steady stream through the feed tube and the mixture becomes a
3. Remove Chermoula from the blender and
place in a serving bowl. Let rest for 30 minutes to allow the flavors to