With visitors headed our way, I went hunting for delicious, fun meals to celebrate our holidays together. Here’s what I came up with:
I was happy with the results, and would make most of them again in a second. The bread pudding, as good as it sounded, was just “ehh” for me. But I particularly recommend the pumpkin pie! All the desserts, gluten-free, turned out really well.
Moroccan Stew
This recipe serves 6, is easily doubled, and is great with grilled chicken or other protein on the side for meat-eaters.
| 2 tsp |
olive oil |
| 1 cup |
chopped onions |
| 1/2 cup |
celery, diced |
| 1/2 cup |
pepper, green, diced |
| 1 clove |
garlic, minced |
| 3 cups |
vegetable broth |
| 3 cups |
sweet potato, peeled, cubed |
| 1 can |
tomatoes, (14 oz) drained and cut up |
| 1 can |
chickpeas, (15 oz) drained and rinsed |
|
| 1 Tbs |
lemon juice |
| 2 tsp |
ginger, raw, grated |
| 1 tsp |
cumin, ground |
| 1 tsp |
curry powder |
| 1 tsp |
coriander, ground |
| 1 tsp |
chili powder |
| 1/2 tsp |
salt |
| 1/4 tsp |
black pepper |
| 1/4 cup |
raisins |
| 2 Tbs |
peanut butter |
| 2 Tbs |
cilantro, fresh, chopped |
|
| 1 |
Heat olive oil in a large saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. |
| 2 |
Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to boil. Reduce heat to low and simmer, covered, for 20 minutes. |
| 3 |
Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot. |
