Beef Tagine with Butternut Squash from Cooking Light

 

Ingredients

Directions

  • Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

  • Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Comments

Post a Comment

Popular posts from this blog

Black Bean and Mushroom Burgers

 https://www.latimes.com/recipe/black-bean-and-mushroom-burgers 4 tablespoons everyday olive oil 8 ounces button or cremini mushrooms, finely chopped   1 almond-size garlic clove, minced Kosher salt and freshly ground black pepper 1 tablespoon soy sauce ½ teaspoon smoked paprika 1 can (15-ounce) black beans, rinsed and drained ⅓ cup plain bread crumbs ¼ cup finely chopped flat-leaf parsley 1 tablespoon fresh lemon juice 6 slices regular or vegan cheese (optional) Hamburger buns, condiments, dill pickle chips and sliced red or white onion, for serving    1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and ...
Read more

Sheet Pan Chicken Shawarma

 https://www.lemonblossoms.com/blog/sheet-pan-chicken-shawarma-with-vegetables/   Ingredients 4 tablespoons olive oil 1 tablespoon water 1 tablespoon lemon juice, freshly squeezed 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon allspice 1/2 teaspoon garlic powder 1/4 teaspoon turmeric 1 teaspoons salt A pinch of ground cinnamon, cayenne pepper and black pepper 2 pounds chicken tenders, cut in half 1 large red onion, sliced 1 large yellow bell pepper, sliced 1 pint cherry tomatoes Chopped parsley for garnish (optional) Instructions Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.  On a sheet pan lined with aluminum foil or parchment paper, place the chicken tenders, onion, bell pepper and cherry tomatoes. Drizzle the chicken and vegetables with the spice mixture and toss well to combine. Bake ...
Read more

Best Mashed Potatoes

https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/   5 pounds potatoes (I use half Yukon Gold, half Russet potatoes) 2 large cloves garlic, minced fine sea salt 6 tablespoons butter 1 cup whole milk 4  ounces cream cheese, room temperature toppings: chopped fresh chives or green onions, freshly-cracked black pepper   Instructions Cut the potatoes.   Feel free to peel your potatoes or leave the skins on.  Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water. Boil the potatoes.   Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes.  Stir the garlic and 1 tablespoon sea salt into the water.  Then turn the heat to high and cook until the water comes to a boil.  Reduce heat to medium-high (or whatever tem...
Read more