Beef Tagine with butternut squash
Tagine is a North African stew of spiced meat named after the pot it’s cooked in. It is a warm, hearty, satisfying meal full of flavour and personality. Paprika, cinnamon, ginger and tomatoes are all packed with nutrients. *If you react poorly to garlic, leave it out.
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped*
1/2 cup fat-free, lower-sodium beef broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro
- Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
- Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
Photo: John Autry
Avocado Toast 5 Ways
Avocados have risen to celebrity status in recent years, but for good reason! These nutrient-packed green goddesses are high in dietary fiber, omega-3 and omega-6 fatty acids, vitamins C and K, and folate, a B vitamin that prevents anemia. They are also good for the heart. Here are five ways to eat this beautiful buttery fruit on bread.
1 slice thick cut bread (choose multigrain, high-fiber, unprocessed breads)
Freshly squeezed lemon juice
Kosher salt and crushed black pepper to taste
Toast the bread. Slice, smash, and spread the avocado on the toast. Top with lemon juice, salt, and pepper.
For the variations, just place them on top of the avocado.
- thin sliced smoked salmon + thin sliced red onion
- scrambled egg + crispy bacon
- goat cheese + chopped chives
- pico de gallo
- halved cherry tomatoes + balsamic vinegar
By: What’s Gabby Cooking
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