Moroccan Vegetable Stew

I just can't get enough of stews in the winter.  Nothing like a good hearty warm bowl of veggie goodness to get me through.  Not to mention, you can just throw everything into the crockpot and come back the next morning.  This stew is dependent on the spices and the eggplant - but you could throw any other veggies you had in and I'm sure it would be great.

Serves: 4-6

Ingredients:

1 onion, chopped
3 garlic cloves, diced
1 tbsp coriander
1 tbsp cumin
1/2 tsp cayenne pepper
1 tsp cinnamon
5 cups vegetable broth
4 carrots, sliced
1 small eggplant, chopped
1 small zucchini, chopped
2 cans stewed tomatoes
1 can garbanzo beans, drained
3/4 cup currants or raisins
1 cup almonds, chopped
Salt + Pepper, to taste

1. Cook garlic, onion and all spices in either olive or coconut oil (highly recommended) for 3-5 minutes over medium-high heat, allowing to brown.

2. Chop the additional vegetables and add all ingredients to crockpot.  Cook for 8 hours on high.

That's it.

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Original Recipe:

Cooking Light

Homemade Granola

This granola is perfect in my book.  My problem with store-bought granola is that it is so sugar-packed.  Let's be honest, it tastes more like cookies than anything else.  Not that there's anything wrong with that.  But I wanted something that I wouldn't feel guilty about eating a bowl of in the morning. I suppose this is more like muesli in consistency...but I like calling it granola.

I should also probably fess up here - I've never actually made this on my own.  Thanks to the fiance for bringing this into my life.  And for letting me blog about it like I made it.

Ingredients:
6 cups rolled oats
2 cups mixed nuts (walnuts, pecans, almonds, cashews - up to you!)
1/3 cup seeds (flax, sunflower, sesame - again, your pick)
1 cup dried unsweetened coconut
1 tsp cinnamon
1 dash salt
1/2 cup maple syrup
1 tbsp extra virgin olive oil
1 cup dried fruit (raisins, cranberries, cherries, blueberries)

1. Preheat oven to 300.

2. In a large bowl, combine all ingredients EXCEPT dried fruit and stir well to mix.

3.  Spread evenly onto 2 cookie sheets and bake for 30 minutes.  Give it a stir half-way through.

4.  Remove from oven, and allow to cool.  Place back into bowl and add dried fruit.

The browner it gets without burning, the crispier it will be! The olive oil helps with this.

Keep it in a sealed container or ziplock bag, and it lasts forever!


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Original Recipe:

This recipe comes from a friend, to whom I am very grateful.