Saturday, May 22, 2010

Mountain Biking and Moroccan Beef

What a fabulous day. Noah and I meet with the South Bay mountain bike meet-up group as well as the mountain bikers of Santa Cruz at Wilder Ranch. It was a fabulous ride and we meet some really nice people. I will definitely be keeping in touch with some of them.

We forgot to go the store on the way home so chicken and beef fajitas were out. Somehow I decided that Moroccan Beef sounded good and thought, hmmm...can we make that? I of course want the flavor of the one from the Blue Shirt Cafe in Davis Square in Somerville, MA, but I will make due. I was inspired by this recipe:

and here is what I came up with.

Variation of Moroccan Beef

1/4 white onion, thinly sliced
Beef (desired amount)
1 can garbonzo beans, drained, not rinsed
1 small zucchini
1 small yellow squash
1 lemon
1/4 raisins

Mix together desired amount of spices. I sprinkle a little of each in a little bowl, smell and add more. Of course I have a big Italian nose that is very sensitive to smell, so this works for me! :)

cayenne pepper
Jamaican all-spice
black pepper

Sauté onion, preferably in a cast iron pan. Sprinkle spices on beef.

Add beef to pan, stir around, let sauté about 3 minutes.

Add sliced zucchini and squash, stir, let cook 2 minutes or as long as it takes to open the can of tomato and beans. :) Add raisins, tomato and beans, stir, cook medium for a few minutes .

I cooked it covered for a few minutes and then uncovered for about 30 minutes, just to reduce some of the liquid. (We did have to add some cornstarch, some maybe uncovered will be just fine.) Serve with Rice. I am not siure what veggie would go well on the side? I will have to look into that.

It smells fantastic! I have not yet tried it, but I cannot imagine it will be bad. I have never made anything with these spices, should be interesting. I made brown rice with low sodium bullion cube to go with it, it also smells good. I guess I am getting the hang of the electric stove I was so dead set against when we moved to California. And it works just fine with the cast iron pan, which is what I was so nervous about.

Pictures to come. I have to use my other computer because digiKam always crashes on this one!

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