Moroccan Casserole Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Steps:

• Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
• Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
• Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

Steps:

• 1. Preheat oven to 375 degrees F. Coat a 9" x 13" baking dish with cooking spray or olive oil.
• 2. Combine spice mix. Transfer 1 tsp. of the mix to a bowl with the pork. Toss to coat pork & set aside.
• 3. Add rest of the ingredients to the remaining spice mix, and spread evenly into the baking dish. Cover with foil & bake 15 min.
• 4. Remove from oven, carefully uncover and nestle the spiced pork into the bulgur mixture. Cover again and continue baking until most of the liquid is absorbed and the pork is just cooked through, 25-30 minutes more. Let stand, covered, for 5 minutes before serving. Sprinkle with mint, if desired.
• 5. * Note: Do not confuse Bulgur with cracked wheat. Bulgur has been parboiled before being ground, and cooks more quickly than cracked wheat. Look for it in the natural food section, near other grains.
• 6. ** For ground turkey & frying pan version: Use a large onion instead of medium, and mix 1/4 of the chopped onion in with 1 pound ground turkey, plus some salt, and other seasonings if you desire (I used fresh thyme.) Roll into balls, sprinkle with 1 tsp. spice mixture. Prepare rest as usual, except cook in a very large frying pan, adding water as needed. Nestle meat balls among the rest of the ingredients, and cook until meatballs are cooked through, being careful not to burn the bottom (stir and add water as needed.)

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Steps:

• Preheat oven to 350F (180C).
• Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
• Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
• Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
• Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
• Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
• When the meat and squash are tender, stir through the fresh cilantro and serve with rice.

Steps:

• In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.