1000 Sand Moroccan Stew

Have you ever been sitting at the beach on a warm summers day – drink in hand – you’re in your cute two piece bikini ( this is a dream … just let me run with it) and then suddenly there’s a bit of wind and *gulp* you eat a mouthful of sand.

Dis.gust.ting.

I’m not to sure why I wanted to open this recipe with such a picture but let’s be honest … I needed to break the tension. I received e-mails from some of you who were worried, that I was missing in action. And for all of you, I love you.

For that same set you sent their love … I want to warm your heart with a blanket of this stew.

sms Camera 360 

Which is de.lic.ious. and actually tastes nothing like real sand. But has tiny little grains of couscous and tons of middle eastern flare … it’s sand stew … of the yummiest variety.

This is the type of meal, you let simmer all Sunday long … you let the flavours and smells permeate every corner of your home and leave your tummy talking until it’s ready. And in true stew nature, the longer it sits … the more delicious. 

1000 Sand Moroccan Stew

SMS

Lamb

  • 3 Lbs Lean Lamb ~ Cubed
  • 1/2 Tsp Curry Powder
  • 1 Tbsp (each) Salt, Black Pepper, Ginger Powder, Onion Powder, Cinnamon, Cumin Powder, Ground Nutmeg
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar

Directions

SMS

In a medium-sized bowl, combine lamb and all of the above ingredients. Allow to marinade as you prepare the other ingredients ( the lamb can also sit over night… but it doesn’t have to :) )

Soup

  • 1 Tbsp Olive Oil
  • 2 Tbsp Minced Garlic
  • 1/4 Cup Red Onion ~ Chopped
  • 2 Small Tomatoes ~ Chopped
  • 5 Cups of Water
  • 1 Large Carrot ~ Chopped
  • 2 Dried Bay Leaves 
  • 1 Tbsp Fresh Thyme
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Pepper Flakes
  • 1 Tbsp Cilantro ~ Chopped
  • 2 Cups Canned Lentils
  • 3 Cups Canned Chickpeas
  • 1 Cup CousCous

Camera 360

Directions:

In a large soup pot, add olive oil and allow to heat for 2 minutes. Add garlic, onions and tomatoes. Allow to cook until the tomatoes begin to sweat ( approximately 4 minutes)

Add your marinade meat to the pot. Allow to brown.

sms sms

Next, add your water and boil for 20 minuets until the lamb becomes tender.

Toss in your chopped carrots, and all of your spices. Continue to boil for an other 3 minutes

Sms sms sms

Next, in goes the lentils and chick peas. Last, add in your couscous. Allow to boil for another 2 minuets.

sms

Grab your favorite bowl and dive into a little winter warmth.

1000SMS

Enjoy my loves, I guarantee this will defrost you from this silly silly SILLY winter weather we’ve been having.

xoxox

Fall Oatmeal Harvest Cookies

Surprise – – Surprise I have cookies for you to celebrate the 1st of October!!

It’s love.

My love for you … and cookies that is. 

Let’s rewind for a second though, OCTOBER 1st?! How is it that the year is just zipping by?

Next weekend, is Thanksgiving – and then Halloween –  and then American Thanksgiving (yes, I celebrate both :$ …with lots of food of course) – then Christmas parties – holiday dinners – Kris Kringle – Christmas Eve – Christmas Day and before we know it it’s New Years Eve :( . Throw in a couple birthdays, anniversaries, LTSL events and …..

*yawn* I’m tired just thinking about all of it.

The truth is, I say it exhausts me (and it does) but I love it. I love it all. Especially Christmas. LOVE LOVE LOVE  LOVE CHRISTMAS. It’s a big deal in the LTSL home, and not just for the cookies, although they do help to sweeten things up.

Speaking of cookies – – Lookie, lookie what I have for you.

These little puppies were highly highly highly inspired by this week’s Sunday’s With Joy. See, I sat down to read over this weeks recipe for Sweet Potato Chocolate Chip Cookies. I started making a couple of adjustments … tweaking here – – tinkering there and before I knew it — I pretty much had a brand spanking new cookie

But these cookies do have sweet potatoes in them. And they also have carrots … and oatmeal… and nuts … can we call this a breakfast cookie, since there’s all this yummy-healthy stuff in it? AND THERE’S NO BUTTER … and not much sugar. Don’t worry … I’m not turning health monster on you … but remember life is about moderation and if a cookie can be counted on the healthy side of moderation

WE HAVE A WINNER!!

Fall Harvest Oatmeal Cookies

* inspired by Joy’s Sweet Potato Chocolate Chip Cookies*

Ingredients:

1/2 cup chopped carrots

1 cup cubed sweet potato ~ seasoned with 2 tbsp Extra Virgin Olive Oil, 1/2 Tsp Sea Salt, 1 Tbsp Honey.

1/4 Cup Brown Sugar

1/4 Cup Granulated Sugar

2 Large Eggs

1/2 Cup Extra Virgin Olive Oil

1 Tbsp Vanilla Extract

1 1/2 Cups Flour

3/4 Cup Rolled Oats

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tbsp Cinnamon

1 Tsp Ground Nutmeg

1 Tsp Ground Ginger Spice

1 Tsp Sea Salt

1 Cup Trail Mix

1/2 Cup Dried Cranberries

1/4 Cup Flax Seeds.

Directions:

Preheat oven to 425 oc. Prepare baking tray for your vegetables.

In a medium sized bowl, mix together seasoned sweet potatoes and carrots. Arrange on baking tray and roast for 25 minutes.

 

Remove from tray and mash. Your sweet potato, carrot combination should resemble thick mashed potatoes.

Lower the oven temperature to 350 oc.

In a large bowl, combine sugars, eggs, olive oil, vanilla extract and mashed vegetables. Set aside.

  

In a medium sized bowl, mix together flour, oats, baking powder, baking soda, cinnamon, nutmeg, ground ginger and sea salt.

Combine your wet and dry ingredients, and mix well.

 

Add trail mix, cranberries and flax seeds.  Mix. Scoop onto prepared cookie sheet and bake for 15 minutes.


Happy October Sweet Hearts, enjoy everything this cozy month has to offer

xox