Hurray! We've been having rain, cooler temperatures and lots of reasons to look forward to a beautiful Fall. I have tons of tomatoes, kale and okra that have survived the drought, amazingly.
Consequently, there have been lots of tomato salads and kale salads on the menu, plus lots to bring to work to share! I hope your garden is as plentiful and you're sharing your bounty as well.
One of my favorite activities this Summer was the week of Vacation Bible School where we went back in time to Nazareth in the year 12AD. That started me thinking about the wonderful foods and seasonings of the era, many of which survive to this day.
Here's an interesting change of pace recipe inspired by the community stews of the ancient world.
Moroccan Inspired Tangine Stew
(in the crockpot!)
Prep crockpot with spray oil.
1&1/2 -2 lbs your choice of meat, cut into cubes
(I used a small pork roast, because that's what I had thawed. Lamb would be traditional, but expensive. Beef or any poultry will work. You can also make this vegetarian by using an equivalent amount of potatoes and carrots.)
Add the following ingredients chopped:
Dried apricots and/or figs, 4 oz.
4 garlic cloves
Eggplant or Squash, about 2 cups, peeled and chopped (you can also substitute or add your choice of potatoes, carrots, okra or sweet potatoes or other vegetables into this blend)
1 large onion
1 can (14.5 oz) chopped tomatoes with the juice
4 oz. tomato sauce with 3 tbsp. Honey, 1 tsp. Coriander, 1 tsp cinnamon, 1 tsp cayenne pepper, 1 tsp. cumin and 1 tsp. salt
Combine all of the above ingredients in the crockpot.
Cover and cook on “low” for 8 hours.
Add 1 can of Chickpeas, during the last hour, if desired.