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Tag: easy weeknight dinner

Moroccan Lamb Stew Recipe

How does a warm, spiced, hearty bowl of stew sound right now?

Have I told you how much I love my crock pot? It’s a great option for me because I can prep our meal during my breaks, then our dinner is cooking away while I work, and ready to eat after I wrap my last evening class.

This type of stew actually tastes better the next day, so it’s great for leftovers.

A note about crock pot cooking, the liquid does not cook out like it would if you were making this on a stovetop. Start with the listed amount of broth, then once its cooking, you can check it to see if you like the consistency. If you’d like it more “soupy” and less “stewy”, add more broth.

You can also make this on the stovetop, in a large stock pot. When you get to step 6, just turn the heat down low, and cover the pot, Check it every thirty minutes or so to make sure it still has enough liquid.

Your whole house is about to smell amazing!

Try this stew and let me know what you think…


Ingredients:

  • 2 pounds lamb stew meat cut onto 1 ½ inch cubes (I found a 2.5 lb shoulder roast and had the butcher cut into cubes). 
  • 2 teaspoons of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds.
  • 1/2 red pepper flakes
  • 2 tablespoons coconut oil.
  • 1 onion, diced.
  • 4 garlic cloves, chopped. 
  • 2 tablespoons tomato paste.
  • ¼ cup apple cider vinegar.
  • 2 tablespoons honey.
  • 1  1/4 cups chicken stock.
  • 1, 15 ounce can chickpeas, rinsed and drained.
  • ¼ cup raisins or dried apricots (chopped).
  • 1 bunch of collard greens, chopped.

Directions:

  1. Rub the meat with all the spices. 
  2. Let it rest, covered, in the fridge for a couple hours.
  3. In a large stock pot, brown meat in oil for 5 minutes, stirring every so often.
  4. Add onion and garlic and saute for 2 minutes.
  5. Add tomato paste, vinegar, honey, and chicken stock, and warm it through (stir it for another minute or so).
  6. Carefully transfer meat mixture to the crock pot and put the lid on.
  7. Cook on high for 4 hours.
  8. Add chopped collards, and garbanzos and cook for another 2 hours.

Serve with cooked couscous or rice.

xoxo

Anne

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Pineapple Shrimp Curry Recipe

Looking for a light, slightly sweet curry? Try this shrimp and pineapple variation. Perfect for a hot summer day!

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 Tbsp green curry paste
  • 1 (13.5 oz) can coconut milk, shaken
  • 2 Tbsp fresh lime juice
  • 1 Tbsp soy sauce
  • 2 tsp fish sauce
  • 1 ¼ lb peeled and deveined shrimp
  • 1 ½ cups chopped yellow onion
  • 1 ¼ cups chopped red bell pepper
  • 2 cups fresh pineapple chunks
  • ½ cup chopped fresh cilantro, divided
  • 3 Tbsp thinly sliced scallions
  • 3 Tbsp chopped unsalted roasted peanuts
  • 2 cups of cooked rice

Directions:

  1. Heat 1 Tbsp oil in medium saucepan on med-high heat. Add curry paste and cook, stirring constantly, for one minute. Add coconut milk, give it a good stir, and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice, soy sauce, and fish sauce.
  2. In another large skillet (I used a wok) heat 1 Tbsp oil on high. Add shrimp. Cook until opaque, maybe 4-5 minutes (watch these babies, if you over cook them they will be tough). Remove shrimp to a plate and set aside.
  3. Add remaining 1 Tbsp oil to shrimp pan. Add onion and bell pepper and cook on med–high, stirring often, for about 2-3 minutes. Add curry/ coconut milk mixture to peppers and onions. Toss in shrimp, pineapple and half the cilantro cook for one minute more.
  4. Serve curry over rice with a garnish of scallions, peanuts and remaining cilantro.

Anne McCranie is a Portland (Sellwood), Oregon based Personal Trainer and Licensed Massage Therapist who loves to cook, eat, and share delicious food. This recipe is meant to tickle your taste buds. Please see your medical professional for specific dietary advice.