Moroccan-Style Goat with Prunes

We recently bought some "goat cubes" at the Eastern Market butcher. (They probably come from cube-shaped goats, no?) While trying to figure out what to do with them, I ate a really, really fabulous lamb-and-prune tagine at a Moroccan restaurant. Today, I decided to try to replicate it, but with goat. The verdict? I can't tell lamb and goat apart. (Ben says they taste a little different, but he liked it a lot too.) It worked out extremely well. I made this with bone-in cubes of goat, but if you don't want to be picking around all the bones, try larger pieces of lamb or goat. It's pretty sweet, so I recommended making a salad with a sharp-ish dressing to go along with it.

Moroccan-Style Goat with Prunes

2 lb bone-in goat cubes
3 tbsp olive oil
1 1/2 large onions, diced
3/4 lb prunes, halved
1 cinnamon stick
1 tsp ground cinnamon
1 tsp ground ginger
3 tbsp honey
2 tbsp toasted sesame seeds
2 tbsp toasted slivered almonds
salt to taste


Heat the oil over medium heat in a large soup pot or lidded casserole. Add the cinnamon stick, half the ground cinnamon, the ginger, the onions, and the meat. Cook them about 5 minutes, turning so each side of the meat begins to brown. Add enough water almost to cover. Bring to a boil, add salt, reduce the heat and simmer, covered, 1 hour. Then add the prunes, cinnamon, and honey; simmer, covered, about 45 minutes, until the meat is tender and the prunes are plump.
Remove the prunes, onions, and meat and reserve. Bring the liquid to a boil and boil until thickened, about 5 minutes, to make a sauce. Place the meat, onions, and prunes in a serving dish. Spoon the sauce over. Sprinkle with sesame seeds and almonds.

Serves 3-4 (4 if you are using boneless meat).

Oh, Pea Soup!

As a little girl, I absolutely hated split pea soup. But recently the bright green dried peas were so enticing we just had to buy them. And when I got home from work the other night at 11:40 pm, I found that my associate had a pot of the most delicious split pea soup ever simmering away on the stove for me. Aww. This is Ben's recipe.

Ben's Split Pea Soup

2 cups split peas, about 1 lb (washed and picked over)
6 cups water
2 onions, chopped
3 carrots, peeled and sliced
1 tsp salt
1 pinch dried thyme
1/2 tsp smoked paprika
1 pinch allspice
4 dashes cayenne pepper (add one at a time and taste, so as not to overdo)
black pepper to taste

Saute onions in the bottom of a soup pot a little oil over medium heat for about 5 minutes. Add the carrots, and continue to cook about another 5 minutes. Add peas, water, and spices. Bring to a boil, then turn the heat down and simmer 2-3 hours, adding more water as necessary.

Serves about 4.

Intensely Crave-able Carrot Salad

Well. It's hardly a recipe (being basically just carrots), but it's been over a month since the last recipe and this is ... INSANELY delicious.

Intensely Crave-able Carrot Salad

2 lb carrots, peeled
Juice of 1/2 to 1 lemon
2 tbsp olive oil
1 tsp Dijon mustard
about 1 tsp dill weed or more to taste
optional: 3 green onions, diced

Grate carrots (using your new Cuisinart, if applicable). Combine other ingredients to make dressing. Combine dressing and carrots in a large bowl. Sprinkle additional dill on top. Eat in enormous portions. Optional: mix in diced onions, reserving a few to sprinkle on top.

Serves 4.

Winter Soup with Sweet Potato, Lamb Sausage, and White Beans

Our intention, last night, was to make another, labor-intensive recipe for Shabbat dinner. But we got home at 8:15, and couldn't really wait another two hours to eat. We ransacked the fridge and freezer -- and ended up with quite possibly my favorite soup ever. The flavors blend extremely well. A little sweet, a little spicy, and very filling, it is great for a wintertime Shabbat dinner!

Winter Soup with Sweet Potato, Lamb Sausage, and White Beans

2 large onions, diced
2 large sweet potatoes
3 links sweet lamb sausage (spicy would work, too)
2 cans white beans, drained and rinsed (one cannellini, one Goya "small white beans")
2 cloves garlic, minced
5 + cups water
2 tbsp soy sauce
2 tbsp olive oil
2 large pinches oregano
1 large pinch rosemary
Several good shakes red pepper flakes
1 tsp + black pepper

Cut the sweet potatoes into large chunks and microwave about 10 minutes or until easily pierced with a fork. (Alternately, and a tastier option, if you have more time you can bake the sweet potatoes at 425 for a bit over an hour.)

In the bottom of a very large pot, cook the onions over medium to medium-low heat until they are translucent and slightly colored, about 10 minutes. Add the garlic after about 5 minutes. When the sweet potatoes are soft, dice them and add to the onions (or if you baked them, add the puree that they have become to the onions).

While the onions are cooking, remove the casings from the sausages and brown them in a saucepan, breaking them up into small chunks. When brown, add them to the sweet potato/onion mixture, leaving the fat in the saucepan.

Add the beans and at least 5 cups of water, the soy sauce, enough to mostly cover everything else. Bring to a boil, then turn down to a simmer. Add the spices. Simmer, covered, for 20-30 minutes. Add more pepper to taste.

Serves 5-6.

Cheesy Broccoli Casserole

Today's make-ahead meal for the next few days' lunches:

Cheesy Broccoli Casserole

2.5 cups cooked brown rice (from 1 cup uncooked)
1 large bunch broccoli, chopped finely
3/4 cup skim milk
1 cup grated cheese (or more if you are feeling extravagant)(I used mozzarella, but something a bit sharper would be great)
3 eggs
1 clove garlic, minced
3/4 cup coarse whole-wheat breadcrumbs
1/4 cup grated Parmesan cheese
3 good shakes hot red pepper flakes
2 large pinches fennel seeds
2 dashes salt
1 tsp ground black pepper
1 tsp paprika

Preheat the oven to 400 degrees.
Combine the rice, broccoli, garlic, and all spices in an 8 by 8 square baking dish (or something similar). In a bowl, beat the eggs; add the milk and grated mozzarella cheese; pour evenly over the rice/broccoli mixture. Combine the breadcrumbs and Parmesan; sprinkle evenly over the top.
Bake about 35 minutes, until the top is browned and the middle is set.

Serves 3-4..

Cranberry Applesauce

There are two seasons: fresh-fruit season, and non-fresh-fruit season. If, like me, you're getting awfully tired of non-fresh-fruit season already, and wondering how you can tolerate another berry-less breakfast, may I suggest a little dish of Cranberry Applesauce along with your Kashi GoLean? It is tart and bright-tasting, and also extremely beautiful: bright, dark red and chunky. Last year, I discovered the cranberry/rosemary combination at a friend's house, and I just can't get enough -- laugh, if you want, but do try it.

I can't get light good enough to take a photo, but will try in the next couple days before it's gone. (However, it's halfway gone and I only made it yesterday...)

Cranberry Applesauce

4 medium apples, skin-on, diced
1 12-oz bag frozen cranberries
1/2 cup sugar
3 tbsp honey
1 large pinch rosemary
3/4 tsp ginger
1/2 cup red wine
about 3 cups water

Combine all ingredients in a saucepan over high heat. Bring to a boil (which may take a while, as the cranberries are frozen), stirring occasionally. Turn the heat down low and simmer, covered, making sure to stir occasionally, until the ingredients have turned to a chunky mush, about 30 minutes. Taste; if too tart for you, add more sugar. If after 30 minutes it is too thin, uncover the pot and continue to simmer and stir for another ten to fifteen minutes. It should be well combined and solidly bright red, but still somewhat chunky.

Suggestions: eat for breakfast; serve in wine glasses for dessert.

Pumpkin Lentil Soup

Yesterday, it was raining, snowing, and hailing in Brooklyn. After 7+ hours on the bus, it was still raining (and cold) in Washington. Time for soup!

Also, well, it doesn't photograph that well:

Pumpkin Lentil Soup

1 large onion, diced very small
1 cup red lentils
1 can (the large, 29 oz kind) cooked pureed pumpkin
8 cups water
3 tbsp soy sauce (or use broth instead of water, and omit soy sauce)
Leftover diced cooked vegetables, about one cup (i.e., carrots, parsnips, sweet potato)
3 tbsp cumin
1.5 tbsp cinnamon
five dashes hot red pepper flakes
1 tsp black pepper
2 tbsp olive oil

In the bottom of a large pot, cook the onions in the oil until translucent, about 5 minutes. Add the spices, stir well, and cook until fragrant, about 1 minute. Add the pumpkin and other vegetables, the lentils, and the water. Bring to a boil, stirring occasionally, then turn the heat down and simmer, covered, until the lentils are cooked, a little more than half an hour.

Excellent garnishes would include chopped cilantro, chopped parsley, or plain yogurt.

Serves at least 6.