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“Here’s looking at you, kid.”

April 26, 2011 By MBaum

“Of all the gin joints, in all the towns, in all the world, she walks into mine.”

The gin joint this Travel Mug walked in to was the aromatic kitchen of none other than Betsy and Tom of the Clay Coyote (and anyone who knows Betsy knows there’s sure to be some “eau de pine tree” in the cupboard).

So you ask, “did the Travel Mug jet over to Morocco?” Nope, it witnessed a little Morocco in Minnesota! For March was Tagine Month at the Clay Coyote, and what a month it was…full of amazing recipes, spices and longing thoughts of North Africa.

And who can think about Morocco without conjuring up memories of Lisa and Rick at the airport in the 1943 movie Casablanca?

Not me. And probably not these lovely judges as they sampled the many recipes sent in by readers. The Travel Mug couldn’t miss out on all the fun, it had to make an appearance at the Tagine Recipe Contest judging panel.

Here is the Travel Mug with judges Kay Johnson (of the Hutchinson Leader), Megan Peterson (of Nutmeg Catering) and Laura Frerichs (of Loon Organics) and maybe, just maybe, the winning tagine recipe is under the lid! Sorry, but you will have to wait for the official announcement to find out who won!

Don’t forget to send in your Travel Mug’s adventure. We’ll stick it on the big map!

Until next time; “here’s looking at you, kid.”
-Coyote East
PS: Want to explore the Mediterranean? Look no further than your own kitchen!

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Filed Under: Foodie News, The Gallery, The Studio Tagged With: Casablanca, Gin, Hutchinson Leader, loon organics, march tagine month, moroccan cooking, Morocco, Nutmeg Catering, Recipes, tagine

Bell Peppers Stuffed with Israeli Couscous and Lentils in your tagine

March 16, 2011 By Valerie

I created this dish to show the versatility of our Flameware Tagine.

This recipe is adapted from a slow cooker recipe.  This was also my first time making a dish with Israeli couscous, and I am excited to have discovered a new ingredient to add to my future creations.

6 large bell peppers (I use the 4 bump peppers because they stand up better)

Add color to your meals
Add color to your meals

Did you know? 4 bump are female, and 3 bump are male. Female peppers have more seeds, and therefor are heavier and more expensive.

3 tablespoons olive oil
1 small yellow onion — minced
2 cups cooked Israeli couscous
1 1/2 cups cooked lentils — drained (I used red, but any will do)
1/3 cup sun-dried tomatoes — reconstituted or oil
packed, drained and chopped
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon dried oregano
salt and freshly ground pepper to taste
1/3 cup tomato paste
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1 cup water
1/4 teaspoon cayenne pepper

Slice off the tops of the peppers and remove and discard the seeds and
membranes. Removing the stems, chop the pepper tops and set aside.
Arrange the peppers upright in your tagine.

Multitasking with my Flameware collection
Multitasking with my Flameware collection

Heat 1 tablespoon of the oil in a large flameware skillet over medium heat. Add the onion and chopped pepper tops, and cook until softened, about 5 minutes.

I steamed my couscous in my veggie steamer. I made sure to leave the lid on, and tried to limit my fluffing. It was ready after about 20 minutes. My lentils were cooked in my flameware saucepan. 1 1/2 cups lentils and 1 cup water over medium heat for about 15 minutes. (cook until water is absorbed)

Steaming couscous
Steaming couscous

In a medium-size mixing bowl, combine the couscous, lentils, onion mixture, sun-dried tomatoes, parsley, and oregano and season with salt and black pepper to taste. Mix well and spoon into the pepper cavities, packing lightly.

Mix ingredients
Mix ingredients

In the same bowl, combine the tomato paste, orange juice, sugar, mustard, and water, stirring to blend. Add the cayenne and season with salt and black pepper to taste.

Using the same bowl...
Using the same bowl…

Pour over and around the arranged peppers in the tagine. Cover and bake  for 4 hours at 400 degrees, until the peppers are fork-tender but still hold their shape.

Arrange in Tagine...
Arrange in Tagine…

Remove from oven, and let stand 15 minutes. You can serve this meal right from your tagine. I reheated this the following day, and put it on top of a bed of greens for lunch.

Ready to eat!
Ready to eat!
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Filed Under: Recipes Tagged With: clay, clay coyote, cooking, Cooking In Clay, cooking with clay, cookware, couscous, flameware, handmade cassole, hutchinson mn, lentils, march tagine month, Mediterranean Diet, spring, stovetop, stuffed peppers, tagine, tagine dish, vegan, vegan dish, vegetarian

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Mail PO BOX 363, Hutchinson, MN 55350

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