Tagine with Pork and Couscous

In a tagine with lamb ( or pork loin) and couscous, rich meat offsets the sweet taste of honey, cinnamon, and raisins. Vegetables lighten things up, and the couscous absorbs all the flavors. For best results, cook in a tagine (a glazed earthenware container with a conical lid) over a heat diffuser (a flat metal plate that is placed over a burner). Otherwise, use any large casserole or Dutch oven.

Read more: http://www.oprah.com/food/Tagine-with-Lamb-and-Couscous#ixzz1lMYUTEre

Makes 4 - 6 servings.

Ingredients

• 2 pounds boneless pork loin or lamb shoulder , cut into bite-size cubes
• 4 tablespoons extra-virgin olive oil
• 2 medium carrots , peeled and cut into 1-inch chunks
• 1 medium sweet potato , skinned and cut into 1-inch chunks
• 6 tablespoons honey
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 cup chicken broth
• 1 medium onion , coarsely chopped
• 4 cloves garlic , skinned and mashed
• 1/4 cup white raisins
• 1/4 cup toasted almonds
• Sprigs of fresh cilantro for garnish
• 1 box couscous

Directions

To make lamb: Season meat with salt and pepper. In a nonstick skillet, heat 2 Tablespoons olive oil; add lamb and brown over medium heat.

Place heat diffuser over another burner. Place tagine on top of diffuser and set burner to medium heat.

Meanwhile, in a large bowl, combine lamb, carrots, sweet potato, honey, allspice, cinnamon, salt, lemon juice, and chicken broth. Lightly toss to coat.

Add remaining 2 Tablespoons olive oil to tagine. When hot, add onion and garlic; cook until soft, about 6 minutes.

Add combined ingredients to tagine; cover and simmer approximately 40 minutes. Remove from heat; garnish with raisins, toasted almonds, and cilantro.

Meanwhile, make couscous as directed on box . Fluff couscous with a fork and serve alongside tagine.

Tian Provencal ( Zucchini and Tomato Bake)

1 tbsp olive oil plus more for drizzling

1 large onion, sliced

1 garlic clove, finely chopped

1 pound tomatoes, sliced 1/4 inch

1 pound zucchini, sliced 1/2 inch

1 tsp dried herbs de Provence (can also use Italian seasoning)

2 tbsp grated Parmesan cheese ( I use a little more)

salt

pepper

Preheat oven to 350. Heat the oil in a heavy pan over low heat. Cook onions and garlic for about 20 minutes until soft and golden. Spread over bottom of a 12 inch shallow baking dish.

Arrange tomatoes and zucchini in rows over onion mixture. Alternate rows of zucchini and tomatoes. Sprinkle with herbs, cheese, salt and pepper. Drizzle with olive oil. Bake for 25 minutes or until veggies are tender. Serve warm or hot.

RAVIOLI WITH SAGE-WALNUT BUTTER

Kosher salt

• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1 bay leaf
• 2 9-ounce packages refrigerated cheese ravioli
• 6 tablespoons unsalted butter
• 1/3 cup fresh sage leaves
• 1 cup walnuts, roughly chopped
• 3/4 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Combine the vinegar,honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g

PEAR AND PROSCIUTTO PIZZA

Ingredients

• 2 teaspoons olive oil
• 2 cups vertically sliced Oso Sweet or other sweet onion
• 1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
• 1/2 cup (2 ounces) shredded provolone cheese
• 1 medium pear, thinly sliced
• 2 ounces prosciutto, cut into thin strips
• Dash of freshly ground black pepper
• 2 tablespoons chopped walnuts, toasted
• 1 1/2 cups baby arugula leaves
• 1 teaspoon sherry vinegar

Preparation

• 1. Preheat oven to 450°.
• 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.
• 3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Jackie Mills, Cooking Light
MARCH 2010