Moroccan Vegetable Tagine: Recipe #235

Today I learned about the Buddhist practice of “no waiting.” It means you don’t have to wait for some future thing to happen in order to find happiness and peace in this present moment, right here and now. Maybe you can be grateful to be alive, and breathing, with a comfortable place to sleep. Or if you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl. Thanks to Suzy for inspiration!

Hope you enjoy, and thanks for being part of our delicious planet-saving family!

Ingredients ($11 total for a large pot of stew)

3 tbsp olive oil – $0.30
1 onion, peeled and chopped – $0.50
4 garlic cloves, peeled and chopped – $0.15
1 tbsp chili powder – $0.70
1 tsp ground cumin – $0.28
1/2 tsp ground cinnamon – $0.14
1 tsp ground turmeric – $0.28
4 large russet potatoes, peeled and cubed – $0.75
Salt and pepper to taste
1 x 28oz can crushed tomatoes – $2.69
1/3 cup apricot jam – $0.85
2 cups miso ginger broth – $1.00
2 cups cooked chickpeas/garbanzo beans, canned or boiled from dry – $1.58
1 lime, juiced – $0.20
1/4 bag chopped kale – $0.49
Handful of fresh basil leaves, torn up – $1.10

Directions

1. In a large pot, heat the olive oil over medium high heat. Add the onion and stir-fry for 5 minutes to begin to soften the onion. Next, add the garlic, chili powder, cumin, cinnamon, turmeric, salt and pepper. Mix well and stir for another 5 minutes to release all the flavor from the spices as they warm up.

Then add the chopped potatoes, tomatoes, jam, broth, and chick peas / garbanzo beans. Bring to a boil, reduce the heat to medium low, cover the pot, and let it simmer for about 20 minutes until the potatoes are tender.

Finally, add in the kale and lime juice, and simmer for 5 more minutes to wilt the kale.

2. Taste for seasonings. Adjust with salt/pepper/lime juice/brown sugar if needed to make it taste exactly how you want it to taste in this moment.

Serve the Moroccan vegetable tagine hot with a hunk of fresh bread like our crusty two-tier artisan bread, garnish with the torn basil leaves, and enjoy your bowl of happiness. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Moroccan Pie: #94 of 1000 Sustainable Food Experiments

If you’ve watched the Great British Baking Show, this is one of the technical challenges the bakers were assigned. You start with a fragrant mix of squash, spinach, garbanzo beans (chick peas in Canada), nuts, cranberries, and lots of spices. Then you cover it in filo or puff pastry.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($17 total)

4 tbsp + 2 tbsp olive oil – $0.60
1 tsp each cumin, paprika, cinnamon, ginger – $1.12
1 acorn squash, peeled and cubed – $1.29
1 onion, chopped – $0.50
1 cup roasted almonds – $1.26
1 cup dried cranberries – $1.92
2 tbsp honey – $0.28
1 bag baby spinach – $1.99
1 can garbanzo beans – $0.99
1 pack puff pastry – $3.99
1 egg – $0.29
2 cups Greek yogurt for serving – $2.50

Directions

1. In a 9×13 baking dish, mix the squash, 4 tbsp olive oil, cumin, paprika, cinnamon, and salt to taste. Toss to coat the squash all over with the topping. Bake at 350F for 20 minutes to soften and roast the squash.

2. In a large pan, heat 2 tbsp of olive oil over medium high heat. Add the onion and cook for 10 minutes, stirring occasionally, until it starts to brown. Then add the ginger, almonds, cranberries, honey, spinach, and garbanzo beans, stirring between each addition. Cook and stir until the spinach gets soft, then mix into the baked squash.

Spread evenly in the 9×13 baking pan.

3. Cut the puff pastry into strips and layer over top of the vegetables. Brush the top with the egg, then bake for 30-35 minutes until crisp and golden brown. Let cool for 10 minutes, then serve with scoops of Greek yogurt on the side.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Time to make: 2 = 1-3 hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 1 = inedible (pastry was too thick and kids didn’t love the spices)
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 13/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Cinnamon Sugar Oranges: #19 of 1000 Sustainable Food Experiments

This is our take on a traditional dessert you could find in Morocco. We tried it out as an after-school snack today, and it was a big hit! Clementine oranges are in season now, and cinnamon sugar is always a favorite around here. What’s not to love?

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($0.52 total)

2 clementines – $0.40
1 tbsp sugar – $0.06
1 tsp cinnamon – $0.06

Directions

1. Peel and separate the clementines into any pattern you like.

2. In a small bowl, mix the sugar and cinnamon together.

3. Sprinkle the cinnamon sugar over the oranges and enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  1 = <4 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Algerian/Moroccan Chicken Couscous: #16 of 1000 Sustainable Food Experiments

What happens when you marry couscous, or little balls of pasta, with oranges, lemons, cumin, chicken, and a bright array of vegetables? Kind of a party in your mouth. My kids’ reaction: “Wow! My tongue is so confused. Can I have some more?” I hope your family enjoys this healthy and tasty creation too. Feel free to improvise with whatever veggies you have on hand!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($14 total)

1 16 oz package Harvest Grains blend (mostly Israeli Style Couscous, but also includes red and green orzo, split baby garbanzo beans, and red quinoa) or straight couscous – $2.99
3 1/2 cups water – free
1 tbsp butter – $0.16
1/2 cup raisins – $0.50
1/2 cup orange juice – $0.37
1 lemon – $0.20
2 tsp cumin – $0.56
2 tbsp olive oil – $0.20
1 chopped onion – $0.50
1 1/2 pounds chicken breast – $4.91
1 cup chopped cucumber – $0.65
1 chopped red bell pepper – $0.79
1 cup chopped green beans – $0.99 (we got these free from the farm)
1/4 cup chopped chives – $0.90
Salt and pepper to taste

Directions

1. In a medium pot, bring the water to a boil and then add the butter, couscous, raisins, and stir. Bring back to a boil and turn the heat off, leaving the pot covered on the burner to soak in the water. After 10 minutes it should be ready to fluff with a fork.

In a small bowl, combine the orange juice, squeezed lemon, cumin, salt and pepper, and mix well.

2. In a large pan, heat the olive oil and cook the onion on medium-high heat until it starts to brown, about 5 minutes, stirring frequently. Add the chopped bell pepper and green beans, and cook another 5 minutes, then add the chopped chicken and cook 5 minutes more, until the chicken is cooked through and not pink.

3. In a large bowl, gently mix the fluffed couscous blend, chicken and veggie stirfry, cucumbers, and sauce all together until thoroughly combined. Sprinkle the chives over the top. Serve on a large platter or in individual bowls. Great as leftovers too!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!