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Morrocan Shepherd’s Pie

What to do with ground lamb? Meatballs…maybe. Burgers…another maybe. In the end I came across this pie recipe on Pinterest…not a surprise. It was fantastic! You will never make a traditional shepherds pie after you try this one.

Moroccan Shepherd’s Pie With Sweet Potato (Our Four Forks)

Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins Serves: 4-6

Ingredients

  • 1 lb. grass-fed ground lamb or beef (omit for vegan)
  • 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon honey (optional)
  • 2 cups chopped plum tomatoes (about ¾ 28 oz. can, drained)
  • ½ cup stock (vegetable, chicken or beef) + salt to taste
  • ½ cup currants or raisins
  • ½ bunch cilantro, stems removed, chopped

For the mash:

  • 1 lb. sweet potatoes, peeled and cut into chunks (use white if you don’t have any sweet potatoes) OR…use the instant Idaho brand potatoes and just add the spices…
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons non-dairy milk (more if needed)

Instructions

  1. Brown the ground meat in a large skillet over medium high heat.
  2. Remove meat from skillet and set aside.
  3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
  4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
  5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
  7. Season with salt and pepper to taste.

For the mash:

  1. Boil the potatoes in salted water for 15 minutes or until tender.
  2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
  3. With a hand blender (or potato masher), blend until they reach a creamy consistency.

Assembly:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
  3. Bake for 40 minutes until the topping is beginning to brown.
  4. Garnish with extra chopped cilantro, if desired.
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Chickpea, Sweet Potato and Quinoa Curry

A cold night in the Yucatan calls for a nice warm curry! It was 24 degrees C…LOL. One of my favourite chefs, Stefano Faita of Montreal fame created this tasty dish AND its VEGAN for my friend, Jaromey!

Packed with protein and flavour, this vegetarian one pot curry is quick and easy. For a milder flavour, rinse quinoa before using.

INGREDIENTS
2 tbsp. vegetable oil
1 small onion
1 clove garlic, chopped
1 tbsp. chopped ginger
1 tbsp. curry paste, or to taste
1 tbsp. garam masala, or to taste
2 cups vegetable stock or chicken stock
1 cup canned diced tomato
2 small to medium sweet potatoes, small dice
1 (14-ounce) can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste
2/3 cup quinoa
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro

PREPARATION
Add vegetable oil to large saucepan or Dutch oven over medium heat. Add onion, garlic, ginger, curry paste and garam masala. Cook, stirring occasionally, until onions start to soften, about 3 to 5 minutes.
Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding remaining 1/2 cup stock if curry looks too dry.
OPTIONAL – Right before serving, stir in spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.

For more great recipes from Stefano, check out this CBC link to his TV show –

In the Kitchen With Stefano Faita

Black Bean and Sweet Potato Chili with Quinoa

This recipe came to me via my friend’s blog “Learning Nutrition with Me“. The link is at the bottom of the page you are viewing.

Since you know we eat a lot of quinoa, and we had the beans and sweet potatoes, I decided to give it a try. It was great!!

As always, my changes are in red!

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle (via LNWM)

Prep time:  10 mins  Cook time:  30 mins Serves: 4-6

Ingredients

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce ( I just used regular Tabasco since I did not have the chipotle version)
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa (this made it really thick, so adjust downwards)
  • 2 can black beans (15.5 oz), drained (I left the juice in there)
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes

Chipotle Creme:

  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
  • ½ teaspoon honey
  • ¼ teaspoon dijon mustard

Instructions

  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt  – combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

Sweet Potato Goat Cheese Tart

While attending the 2012 Wine and Herb Food Pairing Festival in Niagara on the Lake in May, with our friends Tom and Kathy, we had the opportunity of sampling this great appetizer! The recipe was prepared by The Pie Plate Bakery and Cafe in nearby Virgil http://www.thepieplate.com/  and served at Reif Winery   http://www.reifwinery.com/

Sweet Potato Goat Cheese Tart (or Quiche)

1. THE POTATOES:

Roll pastry and line 9 inch French tart shell or 24 mini tarts. Pre-bake at 450 degrees using weights to prevent the pastry from bubbling up.

Peel and dice 3 – 4 large sweet potatoes. Place on a sheet pan and sprinkle generously with olive oil, tossing to coat.

Sprinkle with 1 Tablespoon Herbs de Provence, season with salt and pepper. Toss again.

Roast in 400 degree oven for about 10 minutes, stirring occasionally so potatoes cook evenly.

The potatoes should be soft when pierced with a fork and the edges should be caramelized. Remove from the oven and let cool slightly.

2. GOAT CHEESE FILLING:

130 gram package of goat cheese

1 Tablespoon olive oil

2 teaspoons Herbs de Provence

Combine these ingredients until smooth.

3. EGG FILLING:

5 large eggs

1/2 cup 10% cream

Beat together.

4. THE ASSEMBLY:

Crumble prepared goat cheese mixture evenly on bottom of tart shells.

Fill tart with prepared sweet potatoes chunks.

Pour egg mixture into tart slowly till it comes close to the top edge of the pastry.

Bake at 350 degrees for about 25-30 minutes or until tart souffles in the center (about 10 minutes for tarts).