Moroccan Lamb Stew

We are slowly coming to the end of 2013 and I decided to look back and post the recipe of the BEST thing I ever made, cooked, and ate this year! And it didn't take me long to think about it. I've had some pretty good meals but one dish has stood out to me and now I'm getting hungry just thinking about it! It's my Moroccan Lamb Stew. And oh my word you need to have this in your life!

The flavor has so much depth to it. Richness yet it is so simple. If this is the best thing I've had this year, I can only imagine what it is like in Morocco everyday! I HAVE TO GO THERE SOMEDAY SOON! Truly I will forever speak highly of this meal and I could definitely eat this every day and not get bored. Or at least finish the whole pot by myself! The only downside to this recipe: It takes too long and the smells coming from the kitchen will have you in a trance! You just want to eat it already! So this definitely takes some patience on your part. :-)

Look at that vibrant color! It's enticing you but don't jump fast! Cooking it low and slow for a couple hours will all be worth it in the end, I promise. Don't make this on an empty stomach!

The stew is served with couscous and it is 100% perfect together. You can just buy a box of the couscous and follow the package directions and it'll be just fine. I added a side note to turn it into a dessert below the recipe. Try this stew. You will definitely not be disappointed. Trust me on this. Without further adieu, here is the recipe for the Best thing I ever ate in 2013:

Moroccan Lamb Stew

Ingredients:

3 lbs Lamb shoulder meat, cut into 1-1 1/2 in. cubes or lamb off the bone (leave some fat on)

1 Yellow onion, chopped

4-5 cloves of Garlic, finely minced

1 Red bell pepper, chopped

1 fresh Pasilla chile pepper, remove the seeds and chop or 2 tsp Pasilla chile powder

1 Tbsp Smoky Paprika (or regular Paprika)

1 tsp Cumin

1/4 tsp Cardamom

1/2 tsp Thyme

1 Bay leaf

2 cups of Chicken Stock

14 oz can of Whole Tomatoes, pureed, or 14 oz of fresh Tomato Sauce

1 can of Garbanzo beans (chick peas), drained

Salt and Pepper, to taste

2-3 Tbsp Olive Oil

Couscous, for serving

1. Pat the lamb pieces dry. Heat olive oil in a large pot over medium high heat. Add the lamb and brown the sides (about 7-8 mins). This will be done a few times so the pot is not crowded. Transfer each batch to a plate after browned.

2. Add the onions, red bell pepper, and pasilla chile (if using fresh) to the pot. Cook for about 5 minutes or until soft, stirring occasionally. Add the garlic and cook for about a minute or two. Stir in the paprika, cumin, cardamom, thyme, and add the bay leaf. Cook for a couple minutes.

3. Next add the tomatoes, chicken stock, and lamb pieces into the pot. Raise the heat to high and cook until the mixture boils. Lower the heat and let simmer with the pot not fully covered for about 2 1/2 to 3 hours, or until the lamb pieces are tender. 

4. About 20-30 minutes before the stew is done (estimate), mix in the chick peas. When ready, season with salt and pepper and serve over cooked couscous. The combination of stew and couscous is perfection.

5. Enjoy. Enjoy. Enjoy.

*Side note: Getting off topic here. :-) I grew up eating couscous as a dessert and you should try it too! Follow the package directions but cook the couscous in milk, with a pinch of salt, and a couple tbsps of sugar. Serve warm with either powdered sugar on top or very fine coconut flakes! YUM! 

Let me know what you think!

Where the heart is....

Or where it should be now!

I still have no idea what I am going to do in the next few months but I really need to figure this out now. I do not have a plan yet but I've been thinking of flying to South America early next year and either travel around or pick a country to work and live in for the year 2014. I could be:

Here

or

or

or

or maybe even here

Even though I'm having mixed feelings about where I want to go, I do know my heart wants out. I was planning on being there ahead of time for the World Cup, but I've been wanting the expat life for awhile now. It fits me and who I am as an person.

I'd like to explore more of South America in 2014. Then I have been looking into the U.A.E., Rwanda/Africa, China, Japan, or South Korea. I can finally explore more of the Eastern Hemisphere!

I have a huge love for gaining new knowledge, appreciating all cultures and the people, learning new languages, appreciation for life, the various cuisines, and the whole world.

At the moment, I'm looking at the cost of living and which one will fit me at the time. I'll keep you all in the loop as the time winds down, hopefully sooner than later! 

Clean Eats: Smoothies

Let's talk about smoothies today. Probably one of the easiest things to make in your kitchen and enjoy. A clean drink that your body will thank you for.

If you've been following me on Instagram ~ reeeeeeeems, you'll notice I've been posting smoothie recipes like crazy this year. And if you aren't, find me! I use if for my everyday 'normal' life but for the most part, I post more pictures of food than anything else. I think I'm an enjoyable person to follow. ;)

-Enough smoothies?-

Smoothies for breakfast. Smoothies for when I used to work with my cutie pies (children) and needed the energy. Smoothies for all the running energy I need with my high schoolers now. Smoothies for on the go when I don't have time to grab dinner! Smoothies everywhere!

Although it may look like I drink them all the time, I've actually set a limit for how many I drink a week. The body needs the break and a variety of  fruit intake needs to be changed up.

I know they say, "Never have your meals in liquid form", but I only partially agree with this. Yes you need to actually have 'food' - on a plate, in your hands, or in a bowl; not just in a cup. But I don't see what's the issue with having a smoothie every so often for breakfast or when you need something to fill up and don't have the time. I'd personally choose a smoothie over McD's any day if I needed to reach for something and those were my last two options to choose from.

They keep me full longer than most meals, make me feel healthier, and I actually find this is the best way for me to get my fruits in on the daily. I've lacked in this category for years but now I'm on a comeback and eating them more often than ever before. 

So I thought I'd post some of the fruits and products I like to use in my smoothies that I make at my place and hopefully inspire those who don't make smoothies now, to find and bring back your blender!

Liquid Preference:

• Coconut milk with Vanilla 
• Coconut water

I've tried the unsweetened kind but I found the smoothies are not too sweet and I do not add any sugar to my smoothies. Keep it as clean as you can! A little sweetness from the coconut milk isn't a big deal to me. 

I only use coconut water for a post-workout. It's refreshing and a good way to revitalize your body after a hard workout. It's natures Gatorade. And my body needs it even more now with all the exercising I'm doing these days.

I've also tried Almond milk, but the flavor is one I'd like to get used to. It's an acquired taste. I enjoy Hazelnut milk but I like it on the side, not in a smoothie. And I'm not a fan of soy milk. Chocolate soy milk is good once in a while, as a drink! As for milk, my stomach is slowly getting used to it again so I'm not going to throw it off--though I find if you do use milk, when blended for a long time, it gets too airy, yet thick at the same time. My smoothies are more liquidy than thick.

Fruit Preference:

• Of course I like most fruits: Mango, Banana, Cherries, Blueberries, Blackberries, Mango, Pineapple, Peaches, Oranges, Raspberries, Figs, Cherimoya, Maracuya Pulp, Lychee, Longan, Grapes, Dates, ETC!

My main thing is I like using 1/2 a banana as my base. My smoothies are better because of it and I won't make one without it. Then I add whatever I want. Get creative.

I'd also like to add that I did not add strawberries to my list. Although I LOVE strawberries, I don't like them in my smoothies. Fresh or frozen. Perhaps I need to wait for the fresh and super sweet strawberries out in the strawberry fields of Ventura and surrounding areas. Those are the only ones I'll put in my smoothies.

For the most part, I freeze all my fruit. But I like using at least one fruit that isn't frozen. I think it helps to add some fresh sweetness to my liquid meal.

Vegetable Preference:

• Frozen Spinach
• Cucumber
• Lemon Peel (Or Orange Peel -but this would be in the fruit category)
• Pumpkin (seasonal)

Spinach for the greens, Cucumber adds freshness, the peels are healthy, and sometimes I add a little pumpkin to my smoothies in the fall time.

Of course you can use Kale, but it doesn't blend smoothly, in my opinion. I prefer to make baked Kale chips. :-)

Other Options:

• Chia seeds (1-2 tsp)
• Flax seeds
• Garbanzo beans
• Tahini
• Cacao beans
• Camu camu powder

I don't add the seeds in often but I do like them in my smoothies. I'm interested in adding hemp seeds to the list. I keep forgetting to pick them up at Whole Foods. 

As for Garbanzo beans and tahini, I found a great smoothie recipe awhile back that used both and it was actually pretty good! I rarely make it though. Just wanted to add it in case you were looking to try something new. 

I have tons of cacao beans but haven't tried them in a smoothie yet. I think that's what I'll add in my next drink. I had the camu camu fruit in the Brazilian Amazon years ago and although you can't find that here, they have it in powder form. A powerful addition to any smoothie. I also used to add Cashew Fruit drink (I also enjoyed that fruit in the Amazon) to my drinks but Whole Foods no longer carries it. Off to try to find it somewhere else!

I also enjoy using acai though expensive. I wish I had my own coffee fruit plant! Use the juice from the fruit in the smoothies and save the beans for roasting! Wishful thinking...

Extras: Nuts, chocolate, coffee, and any nut-butter, I don't add those to my smoothies. I guess I just like them separate.

Homemade vs Jamba Juice?

I prefer to make my own than to buy them. Oddly, when I did go to Jamba (or any similar establishment), I would get sick to my stomach. I don't know why this was the case but that is enough for me to stay clear from them. When I did have my gift cards from these places back in the day, I used them only for the fresh squeezed juices (orange-banana, apple/carrot, or apple/carrot/beet/ginger blends). I enjoy juicing as well but not too often due to the high sugar and no fiber. 

Clean Eating is simple, effective for your body and mind, and fun to put together. Get creative with this simple delight. I went to my friends daughter's first birthday party earlier this year and she had the great idea of making a smoothie bar! She set out the different drinks, fruit bowls, cups, and two blenders. We all chose what we wanted, blended our mixes, and enjoyed! What a great idea.

I'm glad clean eating is finally making its comeback in this world and I hope to see others indulge in this way of living and inspire others. Of course all the GMO issues in the news definitely makes it easier to make the switch. I'm thankful that I grew up with everything home made and given fast food like a 'treat' every once in a long while. Sometimes (Often) I have my cravings but for the most part, it's extremely easy to stick with clean eating when you have an early start in life of eating this way. I like my restaurants -old and new-and I am still open to trying anything when I go out! I've got my indulgences like any other person. What also helps is that I actually love being in the kitchen, which helps big time. It's more fun to cook and bake than to buy already prepared products filled with ingredients that you don't even know about!

Happy Clean Eating Friends!

I love the Fall season!

Cooler weather. 

Warm clothes.

Pomegranates.

Happy Fall!

Love,

Reima

Mixed Fruit Corn Bread

One of my favorite comfort foods with fruit added. Something simple to enjoy during this beautiful time of the year, fall. Except in Southern California where it still feels like summer with a wind and fire twist.

Mixed Fruit Corn Bread

1 cup Vanilla-flavored milk, coconut milk, vanilla yogurt, or your choice

1 stick of unsalted butter, at room temp

2 eggs

1 cup cornmeal

1 cup flour

2 tsp baking powder

1/2 tsp salt

2 cups Blackberries, Blueberries, and Raspberries (or any fruit you like)

1) Preheat oven to 350 degrees. Grease a square or 8 x 12 baking dish.

2) Combine the yogurt, butter, eggs, and cornmeal.

3) Mix in the flour slowly; don't whip.

4) Fold in the fruit.

5) Bake for 25-30 minutes or until golden. Serve warm.

Something easy to make and share with anyone. 

A new BBQ sauce

I have a huge love for BBQ and enjoy it with my usual BBQ sauces but lately I've been looking for something different outside of the norm. Although there are tons and tons of BBQ sauces out there and while they all have their own unique spins, they pretty much are all the same. You rarely see a different BBQ sauce being explored, both in restaurants and on the famous 'Food Network'. I want something different! A new change in my eats. More culture. More creativity in the works---from myself and from others. 

So one day....

I think I found my 'it' sauce. Or I know I found my 'it' sauce. How do I know I found it? Because I crave* it all the time now and that's enough to solve this new sauce dilemma! Or at least start my search for more.

*Growing up, my mom used to crack jokes all the time about my cravings and how they = to pregnant women cravings! Ugh! I can't help it! And that is one of the main reasons why I run, ;) besides the fact I actually do love running!

I got this recipe from an Egyptian friend. -I added a couple things to the mix to make it my own without changing its simplicity- At first, I didn't want to try it---WHAT?! The reason for this is because I asked what was in it and the main flavor you get from this sauce is---tahini. And to be honest, I wasn't too fond of it at the time. It's not a bad thing but in my opinion, too much of it is....too much. It's a strong flavor when used to the supreme. I know it's in one of my favorites--hummus, but I prefer it when it's used lightly. Now, things have changed and I appreciate it more. I've enjoyed experimenting with it now in both savory and sweet dishes.

So of course I tried it anyway and it was love from there. You get the hint of tahini but it really isn't overpowering at all. And it goes great with chicken. It's definitely not your typical 'BBQ Sauce' but I strongly urge you all to give it a go. Just once! Then tell me if you agree or disagree. I added the cayenne and garlic for that little hint of spice and I love love garlic so of course it made the cut. Sometimes I add the vinegar and sometimes I don't. Either way it's still a palate pleasing sauce.

Tahini BBQ Sauce Recipe:

1/3-1/2 cup Tahini
2 cups Plain Yogurt
1 Tbsp Vinegar, optional
Juice of 1/2-1 Lemon
Salt, to taste
1-2 tsp Paprika
1/4-1/2 tsp Cayenne
2 cloves of Crushed Garlic or 2 tsp Granulated Garlic Powder
Water, small amount just to achieve liquid consistency
Chopped Parsley

*Note: May need to experiment to your liking and double/triple/leave as is depending on the number of people enjoying this. Nothing is measured exactly when I make this. Some changes may or may not need to be made, depending on your liking.

1) Combine all ingredients and either use as a dip or pour over your meat of choice*.

*I've only had this with chicken. I haven't experimented yet with other meats.

It's time to appreciate the ingredients we have been given in each and every culture in this world.

Will you try this new BBQ sauce recipe?