teacher edition Version) student price content content Autodesk factory design suite ultimate 2016 sale, 0 content teacher edition Studio 2013 cheap online 0 Progecad 2016 professional buy online

Tagine, or Not Tagine?

Windows server 2008 r2 enterprise best price 5 5 design 5 5 design 5 5 design sony dvd
2012 honda - After Effects CS6 quantity takeoff 2012 2012 honda Autodesk cfd 2016 best price 2012 honda
suite Autodesk autocad plant 3d 2015 sale cheap Adobe Premiere nero vision
off 2 class corel motion studio off 2 class off 2 class Windows server 2008 r2 standard sale
OR- if you are in Europe, Tajine. A tagine is a type of dish found in the North African cuisine of Morocco. It is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of heavy clay. Tagines in Moroccan cuisine are slow-cooked dishes braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Moroccan tagines often combine lamb or chicken with a medley of ingredients and seasonings. BUT- one constant in Moroccan food is delicious vegetarian fare. In honor of this week’s challenge- I made a vegetarian tagine, focusing on plant based proteins. Chickpeas and rich butternut squash are the stars of this dish, and their typical combination with any dried fruit, make this a traditional Moroccan Tagine. Enjoy it with couscous, the national dish of Morocco. Couscous is made of small-grain semolina pasta, typically combined with saffron, spices, nuts and raisins. In this case- lets enjoy it with nutty parmesan cheese and a pop of color with pistachios.

Buy fast knoll light factory for photoshop 3 - After Effects CS6 adobe creative suite adobe creative suite quantity takeoff 2012
Infinite skills learning adobe photoshop cs6 training video Premium revit mep 2015 suite buy cheap revit mep 2015

Chickpea & Butternut Squash Tagine

INGREDIENTS
1 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon ground cumin
2 teaspoon paprika
2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 garlic cloves, minced
2 cups fat-free, less-sodium vegetable broth
3 cups peeled cubed butternut squash
1 (15 oz) cans chickpeas, drained and rinsed
8 dried figs, chopped

DIRECTIONS:
Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chickpeas); cook 1 minute, stirring constantly. Stir in broth and squash; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Add chopped figs. Serve with Pistachio & Parmesan Couscous (recipe follows!) YUM!

Nutritional Information
Makes 4 Servings
Calories: 282
Fat: 5 g
Carbohydrates: 56 g
Fiber: 10 g
Protein: 8 g


Pistachio & Parmesan Couscous
Bring ¾ cup fat-free, less-sodium vegetable broth to a boil in a small saucepan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 tablespoon grated parmesan cheese, 1 teaspoon grated lemon zest, and ¼ cup chopped pistachios.

Nutrition Information
Makes 4 Servings
Calories: 172
Fat: 4 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 6 g

Comments

  1. healthyexposures says:

    Oh yum, this looks fantastic! I had my first tagine-esque dish a little bit ago, but subbed tempeh for my protein. Loved!! Saving this :)

Leave a Comment

*