Moroccan Style Spice Blend. 100 Day Challenge, Day 1

It's been an ongoing frustration for me that my sweet little recipe blog has fallen into complete disrepair, barely offering ideas, much less recipes, for months at a time. I've been watching other artists embrace the #100DayChallenge, and I've been thinking about joining it - maybe posting some work in progress in the studio, following a kiln load from wet clay to glaze firing. That can be accomplished well within 100 Days, but it might be a nice starting point. Then I happened upon my poor recipe blog, and decided this challenge might just perk up the feed. 

So here we go:

100 Day Challenge, Day 1

Spice Blend for Moroccan Style Seasoning

I use some form of this blend to marinate meats before searing and slow cooking, and for seasoning roasted vegetables. The variations are endless depending on your own tastes and what you may or may not have in the cupboard. 

Mix it up, put it in a jar with a good-fitting lid, and sprinkle liberally on anything that wants a little kick in flavor. If you're seasoning vegetables to roast, this blend is great on sweet potatoes, cauliflower, brussels sprouts, and winter squashes. I'll save the Lamb Tagine recipe for another post! 

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice

Moroccan Spiced Roasted Sweet Potatoes
(with Lamb Tagine over Cauliflower Couscous)