The Food Of Morocco

Beef Tagine With Roasted Cauliflower

Sundays on Nantucket are made for slow cooked meals...car rides...exploring new trails...and picking wild daffodils on Nantucket! I love preparing these kind of recipes on the weekend, so then you can spend the rest of the day doing chores, exploring the island, or just sitting on the coach relaxing. It is the weekend, you can do whatever you want!

Nantucket Island

This past Sunday Supper did not disappoint and it is my favorite Moroccan recipe thus far. This is the second time I have made this dish and it is DELICIOUS, hearty, and good for you. Do not let the list of ingredients intimidate you...It is really very simple and most importantly it is made with real ingredients. This Moroccan meal is loaded with flavor. It is hearty. And it is the perfect way to end a weekend. Oh and it makes the house smell AMAZING! This recipe is from The Food Of Morocco...I hope that you will give it a try...ENJOY!

Ingredients

Beef Tagine With Roasted Cauliflower
  • 1/2 tsp ground black pepper
  • 1/4 tsp Simply Organic turmeric
  • 5 tbs Primal Kitchen avocado oil
  • 3 pounds beef short ribs
  • 1 tsp Simply Organic paprika
  • 1/2 tsp ground McCormick ginger
  • 1/2 tsp ground McCorkmick cumin
  • 1 medium white onion
  • 2 tbs finely chopped cilantro
  • 2 tbs finely chopped parsley
  • 1 head of cauliflower
  • Pinch of red pepper flakes
  • 12 ounces diced tomatoes
  • Juice 1/2 lemon
Beef Tagine With Roasted Cauliflower

Directions

  • Heat up tagine over medium heat until warm. Mix 1 tsp of salt, pepper, turmeric with 1 1/2 tbs of olive oil and add to the warm pan. 
  • Add the beef and saute gently until golden on all sides. Cook for 15 minutes, without lifting the cover.
Beef Tagine With Roasted Cauliflower
  • Add the paprika, ginger, cumin, diced onion, half of the herbs, and 1/2 cup of water. Cover again and simmer gently for 3 hours, until the meat is very tender and has fallen off the bones. 
  • Preheat the oven to 400 degrees. Cut the cauliflower into pieces and mix with 3 tbs of olive oil, 1/2 tsp of salt, pinch of red pepper flakes. Roast for 15 minutes. Toss and mix well. Roast for another 15 minutes. 
  • Remove the meat from the tagine and remove and discard the bones. Return the meat to the tagine and lightly brown in the juices. Tilt the pan and discard the excess fat. 
Beef Tagine With Roasted Cauliflower

Add the cauliflower, tomatoes, and remaining chopped herbs over the beef. Bring to a boil to reheat. Add the lemon juice and serve! ENJOY! 

Beef Tagine With Roasted Cauliflower

How do you spend your Sundays?

Do you like to make slow cooked meals on the weekend?

Baby Calamari With Red Pepper And Tomato

When I moved to Nantucket, I had never had or cooked Moroccan food or ever heard or used a tagine. My friends on this tiny little island are all foodies, who love to cook, eat, and drink wine...My favorite kind of people! I have cooked a few recipes using the tagine and it is fun...It is kind of like an "old school" slow cooker. My friend has a great cookbook called "The Food Of Morocco" where this recipe plus others have been created from. I highly recommend this delicious feast and I hope you will give it a try sometime soon...ENJOY!

Tagine Of Baby Calamari With Red Pepper And Tomato

INGREDIENTS

Tagine Of Baby Calamari With Red Pepper And Tomato
  • 3/4 tsp McCormick cumin
  • 3 garlic cloves
  • Sea salt
  • 1 T saffron water
  • 1 tsp McCormick ground ginger
  • 1/2 tsp Simply Organic smoked paprika
  • 1/2 tsp Simply Organic turmeric
  • 1/2 tsp cayenne
  • 3 T Primal Kitchen Avocado Oil
  • 1 pound baby calamari
  • 1 cup finely chopped onion
  • 1 cup peeled and diced red bell pepper
  • 1 16 ounce can of diced tomatoes
  • 2 tsp sugar
  • 2 T lemon fresh lemon juice
  • 2 T chopped cilantro

DIRECTIONS

  • In a bowl mix well the cumin, garlic, and 1 tsp of salt. Dilute with the saffron water, then add the rest of the spices, and olive oil. Toss the calamari in the mixture, cover, and refrigerate for one hour. 
Tagine Of Baby Calamari With Red Pepper And Tomato
  • Heat up the tagine on low heat for about 20 minutes. Warm the olive oil, then add the onion and cook until soft, about 10 minutes. Add the chopped red pepper, cover, and cook for another 10 minutes. Add the seasoned calamari, raise the heat to medium-high and cook, stirring until most of the moisture evaporates. 
Tagine Of Baby Calamari With Red Pepper And Tomato
  • Add the tomatoes, sugar, salt, half the lemon juice, and half the cilantro, and bring to a boil. Cover and reduce the heat to a simmer, and cook for 45 minutes or until the squid are tender.
  • Serve over cauliflower rice and add additional cilantro, lemon juice, and red pepper flakes for that extra KICK! 
Tagine Of Baby Calamari With Red Pepper And Tomato

This recipe was DELISH! When I first looked at the cookbook, I found it a little bit daunting, but it came together very well and was not hard at all. I used cauliflower rice because I am slightly addicted to it at the moment and use it with almost all my dinners. It would definitely go well with pasta or rice. Next time I want to add shrimp to make it a little bit heartier. 

Tagine Of Baby Calamari With Red Pepper And Tomato

Have you ever cooked a Moroccan recipe? If so, what is your favorite?

Have you ever used a tagine?