Moroccan Beef Stew

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From the kitchen of One Perfect Bite...

While it goes against conventional wisdom, I like to serve this stew at least once during the summer season. I love its vaguely Moroccan flavor and I think it is a perfect meal to serve when your palate's in the doldrums and you have a taste for something different and a bit more substantial than standard summer fare. The recipe comes from Family Circle magazine and while I've made some changes to it over time, the recipe that appears below, save for the portions in red, is the one that was first featured in the magazine. I absolutely hate tough stew meat and to avoid it, I often go to extremes that others think unnecessary. The original recipe called for browning and stewing the meat on top of the stove. Over the years, I've become a fan of slow-cooked stews, not those that come from a crock-pot, but those that are the result of cooking in a low-slow oven for a considerable length of time. Even if you bypass this recipe, I hope you try the technique in which meat and vegetables are browned stovetop, but simmered for about 5 hours in a 250 degree oven once the contents of the pot come to a boil. I serve this stew with couscous or rice and a lovely crisp green salad. Here's how this Moroccan-style stew is made.

Moroccan Beef Stew...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
2 tablespoons vegetable oil
2 pounds beef chuck for stew, cut into 1-inch pieces
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (14.5-oz.) can beef broth
1 cup pitted prunes, chopped
1 cup dried apricots, chopped
3 cups baby spinach, roughly chopped
Cooked pearl couscous (optional)

Directions:
1) Heat oil in a large pot over medium-high heat. In a bowl, toss beef cubes in flour, 1/4 teaspoon of the salt and pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. Remove to a plate with a slotted spoon and repeat with remaining beef.
2) Reduce heat to medium and add onion to pot. Cook 3 to 5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef stock; cook 1 minute, scraping up any browned bits from bottom of pot.
3) Add broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1-1/2 hours over low heat, or transfer pot to a preheated 250 degrees F oven and bake for 5 hours.
4) Uncover pot and stir in prunes and apricots. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining 1/2 teaspoon salt. Serve stew over pearl couscous, if desired. Yield: 6 servings.









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Moroccan Lamb Sausage with Golden Raisin Couscous

From the kitchen of One Perfect Bite...I thought I had escaped the annual curse, but I just can't beat back the wanderlust that overcomes me at this time of year. It's the kind of yearning that a day trip to the coast or mountains simply will not cure. So, I pull out the travel brochures and the unrequited wish lists from years past, and the Silver Fox and I spend hours charting the course for yet another adventure. Our destination this year will be North Africa and the Middle East, but the specific areas we'll be visiting are completely dependent on the political climate come next fall. In the meantime, I'll be delving into the cooking of the region, so the food we encounter won't come as a complete surprise to us. I've made the recipe I'm featuring tonight several times, and it has much to commend it. It is fast, easy and relatively inexpensive. Better still, I think you'll find the spicy lamb sausage, called Merguez, to be absolutely delicious. I found the recipe for the lamb patties in an old issue of Gourmet magazine, and I think you'll find it to be is straight forward and hard to spoil. I do, however, have one caution to share with you. It is easy to overcook the lamb and you don't want to do that. The time listed in the recipe below will give you medium rare lamb patties, but I aim for something pinker, so I cut the cooking time from 9 to 7 minutes. The raisin-couscous is a perfect foil for the spicy and juicy lamb and the entire meal can be on the table in about 30 minutes. If, like me, you tire of repetition and enjoy sampling food from other regions, I hope you'll give this recipe a try. You will not regret it. Most of you will be able to find harissa in large grocery stores, but should you have to make it, I have a recipe for you HERE. Here's how this simple flavor packed meal is made. Enjoy!

Merguez Lamb Patties with Golden Raisin Couscous...from the kitchen of One Perfect Bite courtesy of Andrea Albin and Gourmet magazine

Ingredients:
1-1/4 teaspoons fennel seeds
1-1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1-1/4 teaspoons ground cumin
1-1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1-1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon

Directions:
1) Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
2) Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
3) Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
4) While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste. Serve patties on couscous. Yield: 4 servings.








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Tomato Soup with Harissa and Cilantro Cream

From the kitchen of One Perfect Bite...I thought that those of you who have to deal with the remnants of this weekend's record snowfall, might like a recipe for a hot and steaming soup that's guaranteed to warm the cockles of your heart. This soup is Moroccan and it's best described as a light tomato broth that's given a huge flavor boost with the addition of harissa, a North African chili paste. Harissa is not for the faint of heart. The amount used in this recipe causes a pleasant warmth at the back of the throat, but over-zealous use of the paste can take your taste buds out for a week. I use a commercial variety, but if you'd like to make your own, a nice recipe for it can be found here. While I use harissa with some regularity, I've only just discovered this soup, and had it not been for a photo I saw on, My Life in the Charente, a blog written by my cyber-friend Diane, I might never have known of its existence. That would have been a shame because this  light and versatile soup is really delicious. Served in small bowls, it is a perfect way to start a fancy dinner. When poured, instead, into mugs, you'll have a great game day sipper. I love the soup, and served with or without the cream topper, I think you'll find it to be a marvelous addition to your recipe collection. I found the recipe for this soup on the Muslim Aid site.  Here's how they suggest the soup be made.

Tomato Soup with Harissa and Cilantro Cream...from the kitchen of One Perfect Bite courtesy of Muslim Aid Society

Ingredients:
6 tablespoons olive oil
1 pound yellow onions, about 2 cups chopped
4 cloves garlic, crushed
4 teaspoons ground cumin
2 teaspoons harissa
2 tablespoons tomato paste
2 (14.5-oz.) cans chopped plum tomatoes in tomato juice
1 tablespoon grated or finely chopped fresh ginger
2 teaspoons granulated sugar
7 to 8 cups low-sodium chicken broth
Salt and pepper to taste
1 cup heavy cream
1/3 cup roughly chopped fresh cilantro + cilantro sprigs for garnish
Optional: naan bread

Directions:
1) Heat oil in a saucepan and cook onions gently for 5 minutes or until soft but not browned. Add garlic and cumin cook for 30 seconds then add harissa and tomato paste and cook for 1 minute longer. Add tomatoes, ginger, sugar and chicken broth. Season and bring to a boil, then reduce heat and gently simmer for 20 minutes longer. Allow mixture to cool a little. W
Working in batches, process soup in a blender until smooth. Alternatively, puree soup in pot with an immersion blender. Strain soup through a fine mesh sieve. Return soup to pan and bring to a boil. Adjust salt and pepper to taste. Keep warm.
2) Lightly whip cream and fold in cilantro. Season to taste with salt. To serve, spoon about 2 tablespoons cream on top of soup and garnish with cilantro sprigs. Yield: 8 servings.

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Lentil and Chickpea Soup

From the kitchen of One Perfect Bite...This is an easy recipe that's nice to have in the hopper on those busy days that lead up to and follow the holidays. The recipe is for a Moroccan-style vegetable soup that's patterned after harira, a fragrant tomato and lentil soup that many associate with the month of Ramadan, when it is served with meals that start or end the day's fast. Like many Moroccan dishes this one is both fragrant and tasty and the ease with which it comes together makes it especially attractive for a light family meal. Most versions of the soup contain meat which necessitates a long simmer. This vegetarian version, courtesy of Food and Wine magazine, can be on the table in less than an hour. It has become a lunch favorite of ours. I hope you will give it a try. Here's how this flavorful soup is made.

Lentil and Chickpea Soup...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1-3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 cup lentils
6-1/2 cups water
1-3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1-2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/3 cup chopped cilantro or parsley

Directions:
1) Melt butter in a large pot over moderately low heat. Add onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in ginger, turmeric, cinnamon, salt, pepper, and lentils.
2) Add water and tomatoes to pot. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25 to 30 minutes. Add chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley. Serve hot. Yield: 4 servings.

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Crock-Pot Moroccan Chickpea and Chicken Stew

From the kitchen of One Perfect Bite...The days grow shorter at this time of year. We lose the light and the pressure of full calendars makes it difficult to accomplish all that must be done with grace and humor. At various times, I've found myself wishing for a clone or, at the very least, an evil twin to help with the cooking and shopping and "et cetera" that has become so much a part of our modern holiday season. While some will swear they've encountered my evil twin in the kitchen, they exaggerate. I certainly have never seen her and the clones all seem to have gone to a higher bidder. Even so, I've found some techniques that help make entertaining and fabulous holiday meals more easy to accomplish. The real trick is learning how to simplify whenever it is possible. That means that some everyday meals become faster and easier to prepare than might normally be the case. This recipe is an example of a weeknight meal that comes together in minutes. It uses standard pantry ingredients and while it was designed to simmer in a crock-pot, you can also cook it stovetop if that is more to your liking. I found the recipe in Not Your Mother's Slow Cooker Cookbook and it makes a pleasant weeknight meal. If you are looking for a quick and easy addition to your menu rotation, grab a can opener and give this recipe a try. Here is how this Moroccan stew is made.

Moroccan Chickpea and Chicken Stew...from the kitchen of One Perfect Bite courtesy of Not Your Mother's Slow Cooker Cookbook

Ingredients:
2 (16-ounce) cans chickpeas (garbanzo beans) rinsed and drained
1 (15-ounce) can whole plum tomatoes, drained and cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
1 medium onion chopped
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
1-1/4 teaspoon ground cumin
pinch of paprika
4 boneless, skinless chicken thighs
2 tablespoons creamy peanut butter, almond butter, or cashew butter
Hot cooked couscous or brown rice
3 tablespoons chopped fresh cilantro

Directions:
1) Place chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin and paprika in slow cooker. Mix well. Scatter chicken on top. Cover and cook on LOW until chicken is tender and cooked through, 6-7 hours.
2) Stir in nut butter. Serve hot over couscous or rice, garnished with cilantro. Yield: 4 servings.

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Moroccan Meatball Tagine

Orcas Island Trilogy


From the kitchen of One Perfect Bite...Orcas Island is a wonderful place for those who love fresh air, water sports and nature. At this time of year the weather is beautiful and the island is still quiet, though residents are bracing themselves for the onslaught of summer visitors. A day on the water is sure to stimulate the appetite and when the sun sets it's really nice to have a meal that will warm the body and the soul. This tagine is a perfect way to end the day and it is an easy dish to prepare, even in a strange kitchen. The meatballs are what makes this a special meal. They are moist, tender and extremely flavorful. If you like Moroccan cooking, I really think you'll love them. I certainly hope you will give them a try. The dish improves with age, so whenever possible, I'll make it the day before I plan to serve it. That gives all the flavors a chance to meld and it also allows me to degrease the sauce. The meatballs are made with 80% ground beef so, I can guarantee you'll want to degrease the sauce. If you use ground meat with less fat, the meatballs will be dry and unappealing. The sauce, by the way, will be thin. I usually will thicken it with a tablespoon or two of an instant-blending flour just before I serve it. The tagine should be ladled over bowls of couscous or rice, though on occasion I've been known to serve it in pita pockets. This is a great family meal that teens will enjoy, though I don't think the spicing will appeal to younger children. I do hope you'll give this a try. Here's the recipe.

Moroccan Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:

Meatballs

1-1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
Stew
1 tablespoon olive oil
3-1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 (14.5-ounce) can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Garnish
Chopped cilantro
Lemon wedges

Directions:
1) To make meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1-1/2-inch meatballs. Arrange meatballs on sheet.
2) To make stew: Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
3) Preheat oven to 350 degrees F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Serve over couscous or rice. Yield: 6 servings.

This post is being linked to Outdoor Wednesday, a weekly feature on the blog, A Southern Daydreamer.

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Moroccan Lamb Meatball Tagine and Ras El Hanout

From the kitchen of One Perfect Bite...Over the next few weeks I'll be featuring a series of recipes for Moroccan-style entrees. Our original travel plans for the year included an extended trip to North Africa. That, of course, meant lots of time would be spent in Morocco, becoming familiar with its history and culture and sampling the cuisine for which it is so justly famous. Fate is fickle. Just before we contractually committed to that adventure, we were notified that spots had open on an Amazon trip that the Silver Fox, who, by the way,  will be home from the hospital on Monday,  has wanted to take for years. So, guess who will be trekking in Brazil and Peru rather than touring in Spain and Morocco. I'm thrilled, but in anticipation of the original trip, I had been collecting and testing recipes for Moroccan food. This wonderful tagine is one of them. The recipe was developed by Kerry Saretsh who writes a weekly feature for Serious Eats. The dish is very easy to make, but it does use some spices that may be difficult to find in your neighborhood grocery store. Piment d'Espelette is a Basque chili pepper that has a unique flavor. For those of you who don't have  time to search it out, Hungarian hot paprika or New Mexico red chili powder can be used as substitutes. Ras el hanout is a Moroccan spice blend that's made with more than 30 individual spices. It, too, can be difficult to find. I make a reasonable facsimile  and have included a recipe for it  following the instructions for the tagine.  These meatballs and the sauce in which they cook are  wonderful and I do hope you will try this stellar tagine.  It has become a favorite of mine. Now, all I have to do is figure out what they eat in Peru. I have a friend, now enrolled in a remedial PC program, who suggested conquistadors. Life is never boring in these climes.


Moroccan Lamb Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Kerry Saretsky via Serious Easts.com

Ingredients:
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 egg (beat one whole egg and use half)
1 shallot, finely minced (about 2 tablespoons), and 4 shallots, sliced (about 1/2 cup)
1 tablespoon chopped fresh mint, plus 10 leaves, roughly chopped
2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
3 teaspoons ras el hanout, divided
1/8 to 1/4 teaspoon piment d’Espelette or hot paprika or New Mexico red chili powder
Sea salt
Freshly cracked black pepper
1 pound ground lamb
2 tablespoons flour
2 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 medium carrot, peeled and thinly sliced on a bias (about 1/2 cup)
1 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, drained
1-1/2 cups canned or homemade low-sodium beef broth
2 tablespoons golden raisins

Directions:
1) Preheat oven to 350 degrees F. In a large bowl, stir together breadcrumbs and milk until the milk is absorbed into bread. Add egg. Add 1 shallot, finely minced, 1 tablespoon chopped mint, 2 tablespoons chopped cilantro, 1-1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper. I used a teaspoon of salt and 1/4 teaspoon pepper. Stir together until combined. Add lamb, and gently toss together until evenly mixed. Divide mixture into 8 meatballs. Place flour in a shallow pan. Roll meatballs in flour, patting off excess flour. Reserve any remaining flour.
2) In a saute pan, heat 1 tablespoon olive oil over medium to medium-high heat until oil shimmers. Place floured meatballs into hot oil and brown on all sides, about 5 minutes total. Set meatballs aside, and lower heat. Add shallots, season with salt and pepper, and sauté on medium-low until soft, about 10 minutes, stirring frequently. Add garlic and carrot, and cook until garlic is fragrant, about 30 seconds. Add reserved flour, and toss to coat vegetables with flour. Add tomato paste, drained tomatoes, beef broth, raisins and remaining 1-1/2 teaspoons of ras el hanout. Stir to combine, breaking up whole tomatoes with a fork or back of a spoon. Bring liquid to a boil.
3) Add meatballs back into stew, and top with remaining mint, cilantro, and olive oil. Cover pot with a lid and bake in preheated oven for 30 minutes. Place a lid on the pot, and bake in the oven for 30 minutes. After half an hour, remove pot from oven and bring to a boil over medium-high heat. Boil until sauce is very thick, about 5 minutes. Serve immediately with couscous tossed in Meyer lemon olive oil, or just serve with baguette. Yield: 4 servings.

Ras el Hanout

Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Directions:
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place. Will keep several months.

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Moroccan Chicken Smothered in Olives

From the kitchen of One Perfect Bite...Let's face it, braises and stews are the ugly ducklings of the culinary circuit. Fortunately, great flavor masks their appearance and most folks include at least one braise or stew among their favorite dishes. Even the Silver Fox, who on finishing this lovely Moroccan chicken declared it to be, and I quote now, "a glorious mess." Now the Fox may not have made his money in the diplomatic corp, but he knows a good thing when he sees it and that was a rave review. I found the recipe while researching the work of Paula Wolfert. I needed just one recipe to represent her cooking for a feature on 50 Women Game-Changers in Food. I, instead, walked away with over a dozen that needed to be tried. One read of this recipe convinced me that this was something special and I made it for our dinner tonight. Mean weather made it all the more appealing and it is a perfect meal for a damp and chilly evening. This chicken is really easy to make, although the brining of the chicken adds a time factor that must be taken into account. I urge you not to bypass brining the chicken. It really makes a difference in this dish. The chicken stays moist and succulent and that moistness is a perfect foil for the Moroccan spices used in this dish. The chicken can be on the table within 45 minutes and you won't regret a moment of the time you spend making it. Here's the recipe.

Moroccan Chicken Smothered In Olives...from the kitchen of One Perfect Bite courtesy of The New York Times and Paula Wolfert

Ingredients:
1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11-oz. pitted green olives in brine, like Goya's, drained
Juice of 1 lemon

Directions:
1) To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
2) In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
3) Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
4) Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot. Yield: 4 servings.








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Moroccan Lamb Stuffed Peppers

From the kitchen of One Perfect Bite...I make stuffed peppers once or twice a year. When I was newly married, they were touted as an inexpensive dish that all budget conscious cooks should master. The trouble, then and now, is that they're not a bargain to make and it's really possible for non-vegan types to buy a steak or gorgeous piece of fish for what they cost to assemble. Now, for those who love stuffed peppers, the cost is inconsequential and they can be enjoyed at any time of year. Those who like, but do not love them, are usually more circumspect and will enjoy them towards the end of summer when peppers are plentiful and can be purchased for just pennies on the dollar. Following the holiday, I was left with 6 gorgeous red peppers of the non-bargain variety. They had originally been purchased for a stir-fry of red and green peppers that never happened. I wanted to use the peppers before they began to wither in the vegetable crisper and stuffed peppers came to mind. I ran with the idea. I have several recipes for them and, I promise, before we're finished with each other, you'll have them all. However, the one I want to share with you today, is one I used when my children were still fairly young and not yet ready for truly spicy food. These are vaguely Moroccan in taste but they are mild and very pleasant on the tongue. I use lamb to make these because I think it is a better fit for the spices used in the recipe. The recipe appeared in Sunset magazine nearly thirty years ago. I've played with it, but it closely follows the one they published all those years ago. If you are looking for a recipe for stuffed peppers, I think you'll like this one. Technically, you need not serve anything with them, but I think they look so naked when plated by themselves that I weaken and serve them with mashed sweet potatoes and steamed spinach. Here's how the peppers are made.

Moroccan Lamb Stuffed Peppers...from the kitchen of One Perfect Bite adapted from Sunset Magazine

Ingredients:
4 large bell peppers
1 pound ground lamb
1 cup finely chopped onion
1-1/2 cups cooked white or brown rice
1/2 cup catsup
1/2 cup raisins
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon coarsely cracked black pepper
1/8 teaspoon cayenne pepper
1 large egg
Salt (About 1 teaspoon)
Optional garnish: toasted pine nuts

Directions:
1) Preheat oven to 375 degrees F.
2) Stem peppers. Cut tops from bell peppers. Reserve. Remove ribs and seeds. Finely chop reserved tops. Set aside
3) Brown lamb in large frying pan set over medium heat. Add onion and reserved bell pepper. Cook until onion is limp and becomes translucent. Remove from heat. Discard all but 1 tablespoon drippings. Stir in rice, catsup, raisins, allspice, cumin, cinnamon, black pepper, cayenne pepper and egg. Add salt to taste.
4) Fill peppers with rice mixture. Bake until peppers are soft when pierced with tip of a knife, about 30 to 40 minutes. Garnish with pine nuts if desired. Yield: 4 servings.

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Lamb, Rice and Feta Stuffed Peppers - Farmgirl Gourmet
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Stuffed Poblano Peppers - Christine's Cuisine
Tex-Mex Stuffed Peppers - Modern Comfort Food
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Moroccan Carrots

From the kitchen One Perfect Bite...As babies, my children ate orange vegetables with such abandon that they occasionally radiated a jaundiced glow. We didn't have that problem as they became older. The carrots and sweet potatoes they loved as infants became a hard-sell at the dinner table. I couldn't understand it. I happen to love carrots, but then I'm also a beet lover, so, I'm probably a poor barometer of public taste and vegetable consumption. I set out to find or create recipes for vegetables that were so appealing that they couldn't be refused. I found today's recipe, which comes from New York Magazine, while on a quest to add color to our Easter table. I traditionally make lamb on Easter Sunday. While working through the various options at my disposal, I decided to give this recipe a try. I'm so glad I did. These carrots are flavored with the spices of Morocco, and they pair wonderfully well with lamb or any plain roasted meat. The carrots, which are very easy to prepare, should be refrigerated for at least 8 hours, but be sure to serve them at room temperature.

Moroccan Carrots...from the kitchen of One Perfect Bite, courtesy of Chef Einat Admony

Ingredients:
2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1-1/2 teaspoons cumin
1-1/2 teaspoons paprika
1-1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Directions:
1) Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on size of carrots. Drain and place carrots in cold water until cool. Slice diagonally into 1/4-inch thick rounds.
2) In a large skillet, sauté carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
3) Place carrots in a bowl, add olive oil and remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Yield: 5 servings.

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Creamy Carrot Soup - One Perfect Bite

Moroccan Chicken

Our final dish utilizing chicken drumsticks is inspired by the flavors of Morocco. It's relatively inexpensive and easy to prepare, though the chicken requires time to marinate. The folks who took this class split the cost of turmeric, cardamom, apricots and coconut; these items were purchased from bulk bins at a local market and they bought just what they needed for the exercise. They also used a chicken stock base instead of canned broth and shared a knob of ginger. This was their favorite dish. It cost about six dollars to make.

Moroccan Chicken

Ingredients:
8 large chicken drumsticks
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cardamom
Finely grated zest of 1 lemon
Flour for dusting
2 tablespoons vegetable oil
1 sliced onion
2 cups low-sodium chicken broth
8 dried apricots, quartered
1/2 cup shredded coconut

Directions:
1) Remove and discard chicken skin. Combine garlic, ginger, turmeric,cumin, cardamom and lemon zest in a small bowl. Rub into drumsticks. Cover and refrigerate for 2 hours.
2) Dust chicken with flour. Heat oil in a large heavy saute pan over medium heat. Add drumsticks and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.
3) Add onions to saute pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yield: 4 servings.