Hi-

I bought my wife a tagine for Christmas,(cost plus world market) While off on vacation/juryduty, I decided to play with it.

My wife doesn't like curries so much so the challenge is to make meals either South western or traditional American flavored.

first time I used one, two lean center cut boneless pork chops, diced, with 1/2 onion, 1 clove elephant garlic, 1 roasted red pepper, a can of black Beans and a can of diced tomatoes.

no salt- to grinds on the pepper mill, a pinch of fresh dried oregano and a shake of ground cumin.

all in- 2 hours @ 350* in oven and done- tender and flavorful.

next up chicken stew-

a carrot, 1/2 onion, 3 cloves of garlic smashed, 3 red potatoes, diced, two breasts of chicken cut up, a bay leaf, 3 grinds on the pepper mill,a shake of celery seed, and a can of chicken stock.

all in- 2 hours- and again fantastic food!

I have been slowly getting back to real foods- 6 months out and some basic foods still bothered me-

I find this is a great way to make a tasty dinner, easy prep, and everything is tender...

the Tagine is 12 inches round, and makes enough for- four servings- so dinner for two and a lunch for two next day- .

OMG I have to unearth my tagine! My husband and I will LOVE these recipes!! Thanks!

If you have any recipes using lamb or curries on the tagine please share them! (sorry your wife doesn't like curries).

Better yet.......why don't you write a blog or a thread that you can update periodically? I will always be a foodie, sleeve or not! I see you live in Norcal. I used to live there and I was in food heaven! lol

I agree with longer-life, I was, am, and always will be a foodie at heart. Eating smaller portions of healthier food presents a continual challenge, and luckily I will try almost anything. I need to learn how to scale back my recipes, though, I keep making too much food and then it sits in the fridge and goes bad...

Still getting used to the fact that I am eating less than my preschooler...

Ok what exactly is a tagine?

A tagine is a Moroccan clay cooking pot.

more recipes- I just go with the flow- what ever I have in fridge and my flavor wants/needs...

I can post more - I will be concentrating on Southwestern- since I like spice/heat and

the intense flavors...

Longer life-

one blog is enough..., ok, two forums, 3 facebook pages and one blog

I will stick to wine making- but if you have any questions, or wanna chat foodie-

just pm me... or look for chef neil creations on face book-

friend me- tell me you're a sleever...

Would it be possible to make these dishes in my dutch oven? I use it for everything and it sounds like it wouldn't be too dissimilar to a tagine.

Hi Jackie,

I have not used a D/O in this way, I would think it would be close.

Back in the 70's, clay pot cookery was a rage, My Auntie used to make some fine chicken stew. I am sure it is all the same, just a regional thing, size and shape.

Ok- I just did a quick google- uh- wow!

apparently a lot of opinions on this- some say why add another thing to the arsenal, others say it's the only way...

since we didn't have a clay cooker, nor a dutch oven, I am glad I gave this to my wife for Christmas.

Thanks! I'll try it.

Tonight's dinner was Beef Tagine (Americana)

• 1 pound lean stew meat
  
• 1/2 onion diced
  
• 1/2 red pepper diced
  
• 1 elephant garlic clove julienne
  
• 7 baby carrots 1/4
  
• 12 fresh green Beans cut into 1 inch pieces
  
• 1 can diced tomatoes
  
• 1 cup red wine
  
• 3 shakes Italian seasoning
  
• 2 grinds on pepper mill
  

all in two hours at 350*

the meat was so tender.

Longer life- one blog is enough..., ok, two forums, 3 facebook pages and one blog I will stick to wine making- but if you have any questions, or wanna chat foodie- just pm me... or look for chef neil creations on face book- friend me- tell me you're a sleever...

LOL Will do! Thanks for this last recipe. I am actually heading out to the supermarket now so I will be making one of your recipes in the next few days! I will keep checking this thread anyway in case you feel like adding new things (tagine or not). I will check out your page on Facebook as well.

Take care!

SOOOOO...

what recipe? how did it go?

LOl I bought all the ingredients for the beef Tagine but haven't made it yet. Most likely tomorrow. I will let you know. (I know it will be good though).

MmMm Beef...

how ya gonna seSON IT? TRADITIONAL MIDDLE EASTERN, American, Latin???

Tonight while at dinner with my bride, my phone rang, it was my son, he asked, how to make chicken tagine. 1 800 call the chef here I sit in a restaurant explaining how to cut food/season and cook in a tagine. interesting huh? btw- my burrito was fantastic- cut it at the 2/3 line- ate 1/3 took 2/3 home. It had whole Beans in it- I was wanting some comfort food (bad day at work along with cold weather) however the refries have oil in them... I opted for black beans being no oil and a healthier choice-

I am really liking to be able to eat normal foods again... been a while since I was able to eat some things- as long as it is oil free and not starchy- I am able to eat... my portions go in waves- one meal is large,( about a cup) next I can only eat 1/2, even if I was hungry... kinda weird- such is life with a sleeve...

Tonight's Tagine Majic...

BBQ Pork and Beans

• Two boneless pork ribs, diced and fat removed
  
• 1/2 onion
  
• 1 clove elephant garlic
  
• 12 ea. mini carrots cut 1/4's
  
• sprig fresh rosemary'
  
• 2 sprigs fresh oregano
  
• 1 can diced tomato
  
• 1 can chili beans
  
• 2 tsp. bbq spice
  
• 1/2 orange cut into 8 pieces (with skin)
  

mixed it all up- in the oven at 350* will check it in two hours!

<2.5 hours later>

amazing! the meat was tender, and filling, not to mention hot for a cold night...

MmMmM -I love my wife's new toy

I want to share the one pot meal I'm making for tonight! This post is great.

Dutch Oven Pot Roast

• 2 lbs chuck roast
  
• 2 onions, halved
  
• 2 cloves garlic, minced
  
• 1 bag baby carrots
  
• 2 cans diced tomato
  
• 2 sprigs fresh rosemary
  
• 4 sprigs fresh thyme
  
• 2 bay leaves
  
• 1/2 cup beef stock
  
• 1/2 cup red wine
  
• 2 tbsp olive oil
  
• salt
  
• pepper
  

Salt and pepper the meat, then brown it on all sides in the dutch oven with the olive oil. Once browned, add all of the other ingredients to the dutch oven (liquids first). Turn stove down to low and braise for 3-3.5 hours until the meat is falling apart. Baste it with the braising liquid every half hour or so. Salt and pepper to taste.

I serve this to my husband over garlic mashed potatoes, but they're not necessary if you'd rather avoid the starch.