Monday, May 14, 2012

Veggie Packed Moroccan Casserole

I hope you all had a great mothers day!! Celebrating the moms and women in our lives is so important, all year round. We spent the day with my in-laws, potluck style, and it was a blast.

So about this home hearty comforting picture to the right, it is a keeper! That's all I have to say. I cannot wait to make this one again.

Time: 1h45 minutes (1h15 of downtime)
Servings: 4
  • 2 Tbs vegetable oil
  • 1 lbs pork stew meat, cut into 1 inch cubes
  • 1/2 cup onion, chopped
  • 3 Tbs all purpose flour
  • 1-14 ounce can of diced tomatoes, with the juices
  • 1/4 cup water
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 medium unpeeled red potatoes, cut into small cubes
  • 1 large sweet potato, peeled and cut into small cubes
  • 2 cups of green beans, washed, and cut into 1/2 inch pieces
  • 3/4 cup sliced carrots
  • Flat bread or pita bread
  1. Fire up your oven to 325 degrees F.
  2. Heat oil in a large skillet over medium-high heat. Add pork and onions and cook until the pork is brown on all sides, approximately 4 minutes. Sprinkle flour over the meat until the flour had absorbed the pan juices, then cook for an additional 2 minutes.
  3. Stir in the diced tomatoes, water, ginger, cumin, cinnamon, sugar, salt, and pepper. Put in a 2-quart casserole and bake for 30 minutes.
  4. In the meantime, cut up your potatoes, green beans, and carrots.
  5. After the 30 minutes is up, stir them into the casserole, mix well, cover, and bake until the potatoes are tender (about an hour).
  6. Serve with flat or pita bread. Maybe we'll share our sweet recipe one of these days :)
Bon Appetit!

Adapted slightly from "Easy Moroccan Casserole" in The One Dish Bible.

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