By Kristine
They say its Autumn here in Melbourne but today definitely felt like a winters day with a top of 13 degrees. By the time I got home from work I felt like eating something warm and hearty however my fitness goals at the moment don’t allow for foods with sauces. But that doesn’t mean I can’t give it to someone else to enjoy.
So I went about preparing a Tagine’s from one of my favourite Moroccan cuisines for my dear man who was getting home from another late day at work.
Beef and Prune Tagine
Ingredients:
15g butter
500g of grass fed beef chunks
300g of organic diced tomatoes
½ cup of button mushrooms
Small handful of slivered roasted almonds
1 cup of water
½ cup of prunes
½ tsp cinnamon
½ tsp of crushed ginger
½ tsp of lemon rind
1 garlic clove crushed
Cooking Instructions:
- Put the butter, beef, tomatoes, water, slivered almonds and mushrooms in a deep pot and bring to a boil
- Turn the heat down and simmer for an hour
- Soak the prunes in boiling water for 20 minutes and drain the water
- Sautee with butter the garlic, ginger, cinnamon, lemon rind and prunes in pan
- Add the prune mixture to the beef and cook for a further 10 minutes until the sauce is thickened.
Pumpkin and Spinach with Pine Nuts
Ingredients
2 cups of diced pumpkin
1 cup of spinach leaves
¼ of thinly sliced onion
1 tablespoon of pine nuts
Coconut Oil
¼ teaspoon cumin
¼ teaspoon coriander
dash of cinnamon
½ teaspoon of lemon rind
- Heat the coconut oil in a medium heat pan
- Sauté spices and onion and add the pumpkin, pine nuts and lemon rind
- Coat the pumpkin with the coconut oil and spices and cover with a lid to allow the pumpkin to cook faster
- When the pumpkin is softened add the spinach leaves
- Remove from the stove once the leaves have wilted from the heat
By Kristine
