Wednesday, February 11, 2009

Commitment to Cook

You may have heard via Facebook, I have made a commitment to cook at least 5 nights a week. Jim is going through a series of short term lay offs and we need to save mega money. So, I thought I'd share any good recipe ideas that I come across.
Last night, dinner was great. It was a slow cooker meal which helps me a ton. I get it ready the night before, put it in the fridge and plug it in in the morning.
So, without further ado, I give you Spiced Brazed Beef with Sweet Potatoes (found in Real Simple 3/09)


1 1/2 pounds Beef chuck, cut into chunks

2 Sweet potatoes (about 1 pound) cut in to 1/2 inch thick half moons

1 28 oz Can whole peeled tomatoes

1 Large red onion cut into wedges

1/2 cup Dried apricots

2 tsp Ground cumin

2 tsp Ground ginger

1/2 tsp Ground cinnamon

1/2 tsp Cayenne

Salt to taste

1 10 oz Box couscous

1 15 oz Can chickpeas, rinsed

2 cups Baby spinach

1/4 cup Roasted almonds, chopped


1. In a 4 to 6 quart slow cooker, combine the beef, potatoes, tomatoes (in their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 tsp salt and 1/2 cup water.

2. Cook covered until meat is tender on high for 4-5 hours or on low for 7-8 hours.

3. Ten minutes before serving, prepare the couscous according to the package directions.

4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in spinach. Serve with couscous and sprinkle with almonds.

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