Tuesday, 1 March 2011

Moroccan Style Vegetable Tagine

New recipe No. 6.  This blog really isn't going to turn in to a recipe book!  I am taking advantage of the proper cooker whilst I can and also trying to teach the kids about cheap and nutritious food.  All three of my boys can cook and have been able to do so since they were little.  I was a single, working mum for many years and we had a rota system for whose turn it was to cook.  Even the youngest, Rob, was able to do scrambled egg in the microwave from about five years old.  As they grew older it became a competition to see who could produce the tastiest meal of the week.  All good life skills and now they can all cook better than the girls in their lives (lucky girls, I think they should be thanking me!).

Moroccan Style Vegetable Tagine


Gently fry two chopped onions, 2 cloves garlic, 500g butternut squash, 2 chopped carrots, 2 chopped potatoes with 1tsp each of ground cumin, ginger and cinnamon and half teaspoon of chilli powder for about 10 mins.  Add tin of chopped tomatoes, tin of chick peas and 1.2 litres of veg stock, bring to the boil and simmer for about 30 mins.  Add juice of half a lemon and serve.  This was a lovely warming meal and I served it with brown rice, but you could obviously use cous cous or bulgar wheat.  Again it was one of the recipes that you could play around with.  Next time I might add celery or sweet potato or even do it in the slow cooker, ready for when I walk in the door from work.

7 comments:

  1. I have no issue with your blog dipping into recipe mode now and again. I think its lovely, just like this Moroccon Veg. Terrine.

    Also its so good to read all your boy are good cooks. Its a great skill to have, as well as impress friends.

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  2. Thank you Mangocheeks, I cannot compete with you though! xxx

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  3. The sweet potato sounds like a good idea. I'm so old, I don't use recipes. I tell my husband "I cook by ear" the way some people play the piano. My mother and my grandmother did the same thing, using cookbooks only for baking where small amounts made all the difference between good or a flop.
    -- K

    Kay, Alberta, Canada
    An Unfittie's Guide to Adventurous Travel

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  4. one to be attempted after the next shopping trip me thinks. Could you use pasatta rather than chopped tomatoes. Hmmm Know someone who is not fond of the texture of chopped tomatoes/tomatoes full stop but will devour tomatoe sauces, soups etc

    I do need to eat more veggies for the health of the pocket and the gullet! And this seems dead simple and lush

    Eeek xx

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  5. Hi Eek, I can't see why you cannot use pasatta instead of tomatoes or even put in a bit more stock and a dollop of tomato ketchup. I agree with the veggie thing, filling, nutritious and very cheap, especially if you grow your own!
    Hi Kay, I cook 'by ear' too a lot of the time, or use a recipe as a basis and throw in what I've got in the fridge.

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  6. This looks absolutely delicious...and so warming too.
    I do a sort of roasty mix using spuds, capsicums, onions and pumpkin. Cut all the ingredients up into similar size chunks and toss them well in a bowl with a couple of tablespoons of olive oil, a sprinkle of salt and a grind or two of pepper. Meanwhile the oven has been heating up to about 180°C. When the heat level is right put a roasting dish (I use non stick) into the oven with all the veg. Take it out about every 15 minutes for a good turn and baste, and cook for a total 35 to 40 minutes more or less. The veg should start to get a golden colour...
    Absolutely delicious. For vegetarians you can up the portions and for meat eaters, this goes nicely with any simple meat dish or steak.

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  7. Hi Janys, really good to hear from you. That recipe sounds absolutely delicious and definitely something I am going to try at the weekend. Keep in touch xxx

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