Moroccan Stir Fry

Moroccan Stir-Fry (serves 4)

4 to 6 cloves garlic, minced
2t ground ginger
1/2t cinnamon
1t cumin
1 pound chicken thighs, cut into 1-in. pieces
1 1/2 pounds butternut squash, peeled and cut into 1-in pieces
1 can (14.5 oz) chicken broth
1/2 cup golden raisins
2T chopped cilantro

1. combine ginger, garlic, cumin, cinnamon in small bowl, set aside.
2. spray skillet with cooking spray, add chicken, cook without stirring, or until golden. Stir chicken and cook one minute more.
3. add spice mixture, stir 30 seconds, or until fragrant. Stir in butternut squash, chicken broth, and golden raisins, bring to boil. Reduce heat to low. Simmer, covered for 15-20 minutes, or until squash is tender when pierced.

Serve on top of cous cous.

Hey, Now I Can Post!

I tried this recipe in an attempt to get the boys to eat eggplant, but they said it had too many vegetables. They didn't complain about the zucchini in it, though, so that's good : ) I thought it was a little bland--I didn't add the salt, maybe that would have helped, but I ran out of mozzarella cheese for the second pizza and mixed equal amounts of mozzarella and sharp cheddar and that was better.

Garden Eggplant Pizza

1 large eggplant, peeled
1 red bell pepper (I used green)
1 medium tomato
1 small zucchini
3T olive oil
1-16 oz. package prebaked Italian pizza crust
2C mozzarella cheese, shredded
1/2t basil
1/2t oregano
1/2t thyme
1/4t garlic powder
1/2t salt
1/2t pepper (I increased it from 1/4t)

Cube eggplant, bell pepper, tomato and zucchini. Saute in 1T of the olive oil in a skillet or wok for 10 minutes or until tender. Layer pizza crust with cheese and then eggplant mixture. Combine basil, oregano, thyme, garlic powder, salt and pepper in a small bowl, sprinkle evenly over pizza. Drizzle with remaining 2T olive oil. Bake at 425 degrees for 10 minutes or until golden.

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Coconut, Corn, and Black Bean Soup (Makes 4 lunch sized portions)

2 Cans Black Beans
1 Cup Pureed Stewed Tomatoes (canned)
1/2 Cup Coconut Milk
1 Vegetable Bullion Cube
1 Cup Frozen Corn
1 tsp Smoked Paprika (please actually use the smoked kind!)
1/4 tsp Kosher Salt
1 tsp of your favorite herb(s)

Add both cans of beans with their liquid to a heavy soup pot.
Add the tomatoes, coconut milk, bullion cube, paprika, corn and herbs. Simmer for at least 20 minutes, but it can cook on low, covered, for much longer if needed.
A few minutes before serving, add the corn. Garnish with some fresh herbs, if available, and/or a splash of coconut milk.

*I just made this yesterday...it is really good, plus it hardly takes any time/effort to cook :) I'm sure you could add any kind of meat to it, and it would still taste awesome!