Moroccan Tagine

This is so yummy!  I make this dish almost every week for dinner.  It is that good!  I originally got this recipe from a my friend Karla who has a recipe blog with her sisters.  I don't know the original source of this recipe. However, I have altered it a good bit to my liking and this is what I have come up with.  By the way, this recipe is also great for you vegetarians out there.  It is a complete meal even without the chicken.  If you want to make this veggie style omit the chicken and substitute the chicken broth for veggie broth.  I would also add a second can of chickpeas just for a little extra kick. 

2 skinless, boneless chicken breast halves - cut into chunks
(you could use chicken on the bone also. just toss it in frozen or fresh and before serving pick the meat off the bones and serve.)
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken broth
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon garam masala (don't omit this... it makes the dish! you can find it at whole foods or health food stores)

Toss everything into the crock-pot and cook on high for 4-6 hours or toss everything into a stock pot and bring to boil.  Once it reaches a boil turn down the heat and simmer for an hour or until the chicken is cooked and the squash is soft. Serve with crusty bread or over brown rice for eating.

Pumpkin Squash Soup

1 small pumpkin, chopped into pieces (or use any squash)
1 large onion
2 small potato, chopped
2 med carrots, chopped
1 clove garlic, minced
2 C chicken broth (or to just cover)
salt and pepper to taste
1 Tblsp butter


Bring all ingredient to boil and simmer till tender. You can puree in a blender if you want a smooth soup or you can mash with a potato masher for more texture! 

Serve with crusty bread for dipping.

Moroccan Lentil Soup

2 onions, chopped
6 cloves garlic, minced
1 teaspoon ginger
6 cups chicken stock
1 cup lentils
2 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
2 teaspoon garam masala
1 teaspoon ground cumin

Toss everything into stock pot or crock-pot and cook for 6-8 hours on low and 4-6 hours on high.

Taco Soup

1 lb. ground beef/turkey
1 pkg. taco seasoning
1 can diced tomatoes
2 cups corn
1 cup black beans (dried)
1 cup kidney beans (dried)
1 onion chopped
5 cloves garlic
4 c. tomato juice
salt and pepper to taste

Brown ground beef/turkey in skillet. Toss all ingredients into the crock-pot and turn on. Cook for 8 hours on low or 5 hours on high. Serve with cheese and sour cream.