I've been asked to begin a blog that shows a "how-to" for the things that bring pleasure to my life. So, the intent of this blog is to share recipes, gardening, composting, sewing, crafts, art, everyday projects and even psychology tips to aid in healing wounds and living the life you're meant to live, a life with purpose!
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Tuesday, January 11, 2011

Moroccan Beef & Butternut Squash Tagine: recipe

(disclaimer: photo from mosiakevents)
Go for a Moroccan theme: dress your table and atmosphere for the occasion.
Moroccan Beef & Butternut Squash Tagine


2 teas Paprika
1 tea cinnamon
¾ tea salt
½ tea crushed red pepper
¼ tea freshly ground black pepper
1 1 Lb beef shoulder roast, or (pot roast, if you can slow cook it for at least 4 hrs), cut into one inch cubes
1 Tbl olive oil
4 shallots, quartered
4 garlic cloves, chopped
½ C low sodium &, or fat-free chicken broth or (use 1 C, if you slow cook for at least 4 hrs)
1 14.5 oz can diced tomatoes, undrained  or (use 2 cans, if you slow cook for at least 4 hrs)
3 C’s, (about 1 Lb), (1-inch cubed) peeled butternut squash, I keep two halves to make a squash bowl (I use the circular end and keep it whole, just cutting it in half).
¼ C chopped fresh cilantro
1.    Combine first 6 ingredients in a medium bowl. Add Beef; toss well to coat.
2.    Heat oil in a Dutch oven over medium-high heat. Add beef & shallots; cook 4 min’s or until browned, stirring occasionally. Add garlic; cook 1 min, stirring frequently.
3.    Stir in broth & tomatoes; bring to a boil. Cook 5 min’s. [*note: if you used the cheaper cut of meat, like pot roast, cover w lid, reduce heat to simmer, cook slowly for at least 4 hrs. You have doubled the liquid so that it will not cook dry, the liquid will slowly cook down.]
4.    Add squash; cover, (reduce heat if cooking the quick way), and simmer 15 min’s until squash is tender. Sprinkle w cilantro.
5. Serve w a crusty bread. I place in bowl that has a festive clothe draped over.

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