I have to admit, I am not afraid of jumping in head first and trying new things in the kitchen.
So it is no surprise to my family to come home to dinner and find a new fare set before them. Lucky for me, 2 out of the three individuals (aside from myself) are adventurous eaters and love trying something new. It is always a gamble with Lil Man whether or not he will give anything he is not familiar with a try. Tuesday's dinner called for a little something different.
Mr. Man, knowing my penchant for new recipes, purchased me a subscription to Cooking Light. The January/February 2011 issue did not disappoint! I decided to go a little out of my comfort zone and try a beef recipe. I am a chicken kinda gal, but the Beef Tagine with Butternut Squash recipe (pg80) looked absolutely delicious. And once I got started, Wow, it was quite fragrant too!
My family's verdict?
Mr. Man and Lil Diva, both said it was very tasty, even though neither are too big a fan of butternut squash. Lil Man said it was very good. And I absolutely loved it (I love my veggies!).
Beef Tagine with Butternut Squash
- 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 chicken 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
Preparation1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. 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 & recipe courtesy of Cooking Light