YUMMY DINNER-J/F '03 REVIEWS

[karen w]

My tummy is very full and happy after tonight's dinner!! I made the Root Vegetable Tagine with Lentils served over whole wheat couscous and some spinach sauteed in a bit of olive oil with minced garlic and a dash of crushed red pepper flakes. I also made a loaf of the Rich Tomato Bread so we had a slice of this with dinner, too. YUM YUM! The stew was very mildly spiced. I pretty much followed the recipe which is a rare occurrence for me. I added a little extra curry, cumin, and ginger but not too much. I think it could have even used a bit more, but it has a pleasantly mild taste. You could really taste all of the individual vegetables, and it had a nice "sweet" taste from the different root veggies. The garlicky spinach was great with it-a bite of garlicky spinach with a bite of the sweet stew was a nice little flavor explosion for the taste buds!!!

And the Tomato Bread was excellent. I had to stop DH from eating the whole loaf. It was tender and moist with a very taste crust too! I did not brush the top with a full tablespoon of butter, but I definitely think it needs some butter on top to improve both appearance and flavor. I can't wait for leftovers!!! I think I'll try the multigrain bread next!!

Karen

[wallingjan1]

Thanks for the review on the tagine. It's on next weeks menu!

Pam

[Peggy]

Thanks for the reviews! My issue FINALLY arrived today so I will take a look at both of those recipes.

Peggy

[Peggy]

OMG!!! The Rich Tomato Bread is sooooo outstanding! I mde it last night to go with the black bean soup ad we loved it. I'm not sure what they called a serving size, but I had two slices and DH and DD ate most of the remaining loaf at dinner!:eek: There are a few slices left for lunch today but I had to hid them!!

Peggy

[Terrytx]

Oh goodie-I plan on making it next week:D

[Ralph]

Made the Rich Tomato Bread to accompany the Pan-Seared Scallops tonight. We also thought it was really good. My only concern is that it seemed rather dense. How did others' turn out?

[phantomcg]

I wouldn't call my loaf of the Rich Tomato Bread dense, but I wouldn't call it real "airy" either; kind of a cross between white bread and wheat bread - I thought it was very moist, though. I've had it 1) plain (very good) 2) as part of a turkey and brie sandwich (Outstanding!) and 3) as part of a grilled cheese sandwich (my absolute favorite!) and I'll probably have it toasted in the morning with breakfast. I'm not a big fan of "plain, ole white bread" and this bread is wonderful.

Cheryl

[tuff2000]

We had the root vegetable tagine with lentils tonight. Everyone loved it! I especially liked the use of so many wonderful spices (cinnamon, curry, cumin, etc.) This is definitley a repeater. Oh, and I did not use parsnips, I didn't really feel like going out and buying them, so I just upped the number of turnips I used. Overall, a wonderful recipe and a KEEPER!
Tara

[kima]

We had the Tagine tonight as well!
Wonderful-the Tomato Bread would have been a nice addition. I wasn't too interested in the bread at first but now my curiousity is piqued.
I added a little bit more of each spice as well-I think it could use more of each still.And you could definately play around with the vegetables ou use.
A very hearty, winter dish. Perfect for those of you in the deep freeze.:(

[clotilde]

Does anyone happen to have a typed up version of the tagine recipe? It sounds really good!
Thank you!
Clotilde.

[Terrytx]

* Exported from MasterCook *

Root Vegetable Tagine with Lentils

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spice Blend:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon curry powder
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon ground allspice
Tagine:
1 tablespoon olive oil
3 cups chopped green cabbage
2 cups (1-inch) cubed peeled sweet potato (about
12 ounces)
1 cup coarsely chopped onion
1 cup (1-inch-thick) sliced parsnips
1 cup (1-inch-thick) slices carrot
1 cup (-ich) cubed peeled turnip
1 cup dried lentils
1/2 cup chopped dried apricots
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon rind
2 (14 1/2 ounce) cans veget vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon fresh lemon juice
6 cups hot cooked couscous

To prepare spice blend, combine first 9 ingredients.

To prepare tagine, heat oil in Dutch oven over medium heat. Add cabbage and next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.

Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous. Yield: 8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous). 343 cal, 2.7g fat, 13.4g pro, 68.4g carb, 10.3g fiber, 0mg chol, 3.1mg iron,691mg sod, 85mg calc.

Source:
"Cooking Light-J/F-03"

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[clotilde]

Thank you so much Terry, it looks yummy!
Clotilde.