Thursday, November 15, 2012

Moroccan Meatball Stew with CousCous

1/2 cup dry breadcrumbs
1/4 cup finely chopped onion
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1.5 pounds lean ground beef
1 large egg

Mix all ingredients together and roll into large meatballs. Bake in the oven on 350 degrees for 15 minutes.

1 tsp diced garlic
1/2 yellow onion diced
1/2 jalapeno (finely chopped)
1/2 cup chopped carrots
1/2 bag of fingerling potatoes (cut into 4s)
3 stalks celery chopped
1 squash chopped
1 28 oz can of diced tomatoes
20 ounces of vegetable broth
1/4 tsp ground cinnamon
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 tsp cumin
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
fresh chopped cilantro to garnish

In a pot (I used a dutch oven), heat olive oil. Add garlic, onion, carrots, and jalapeno and saute until tender. Add veggie broth, tomatoes. Bring to a boil, then add the potatoes, celery, and squash. Then add all the spices. Let simmer until potatoes are tender. Once meatballs are done, transfer them to stew just long enough to soak up the juices.

Serve over whole wheat cous cous. And sprinkle with fresh chopped cilantro.

Thursday, May 5, 2011


Pinterest is my newest obsession. You can create "pin boards" with awesome photos or inspiration. Themed boards like home decor, style, weddings, etc. I started pinning, so follow me!

indian chickpea potato curry

I LOVE Indian food, but have a hard time getting Joe to eat it. I tried this dish at home and it was a big hit! It is a slow cooker dish (but only because they have you cook dried chickpeas in water for 6 hours to make them tender, so instead, I just used canned chickpeas). It is also a vegetarian recipe, but I used chicken stock for flavor and them added some shredded chicken for extra protein (and because Joe loves meat). I also tweaked the spices a bit, adding garam masala and cumin. You can also chop and add some jalapeno for more heat.

2 1/2 cups chicken stock
2 cans chick peas
1 russet potato (diced)
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 cup coconut milk
2 tsp chile powder
1 tsp turmeric
1/4 tsp garam masala
1/2 tsp cumin
1 tsp red pepper flakes
salt to taste (about 1 1/2 tsp)
1 and 1/2  to 2 chicken breasts (boil and shred with forks)

In a large stock pot of dutch oven, add the chickpeas, potatoes, and chicken stock.

In a skillet, saute the chopped onion and green pepper until tender and then add to the chickpea mixture.

Bring to a boil, add the coconut milk and all the spices listed above. Let simmer for 1 hour.

Boil 2 chicken breasts in water and shred them with forks. Add the shredded meat to the chickpea mixture. Stir well, let simmer for another 20 minutes and serve.

Best served with Basmati rice cooked with 2 tsp cumin seeds (I used my rice cooker and this came out great!) Sprinkle fresh chopped mint and cilantro on top to really tie the dish together!

Adapted from the Gourmet Vegetarian Slow Cooker  (great cookbook!)

Next up, I'll be re-using my meat sauce from the other night to make some lasagna! With no boil noodles (my new favorite!)


This came across this photo of a sweet bedroom! I want to live here! My next project is to add more color to our master bedroom and I love the eclectic mix in this room!

Wednesday, May 4, 2011

slow cooker meat sauce

1 pd. ground sirloin
2 links Italian Sausage (cut out of casings)... preferably hot, but mild works as well
1 28 oz. can crushed tomatoes
1 28 oz can crushed fire roasted tomatoes
1/4 cup tomato paste
1 cup chopped onion
1/2 cup chopped carrots
6 cloves of garlic (minced)
1/2 tsp red pepper flakes
1 tsp oregano
2 dried bay leaves
salt and pepper to season

In a large skillet coated with olive oil, saute the garlic, onion, and carrots. Once tender, place then in a slow cooker. Then, in the same skillet, brown the ground sirloin and sausage. Drain the meat in a colander and then place it in the slow cooker. Add the 2 cans of tomatoes and tomato paste. Season with salt, pepper, about 1/2 tsp of red pepper flakes, 1 tsp oregano, and 2 bay leaves. Stir well.

Set to cook on low for 8 hours. At about hour 7, stir in some fresh chopped oregano. Serve with pasta and top with Parmesan cheese and fresh basil.