Lamb, Apricot, and Olive Tagine

Truly one of the most unique and delicious things I've ever made. I'm hesitant to share this because people think I'm some sort of gourmet chef when I serve this... and now you all know how easy it is!

Serves 4| Hands-On Time: 30m| Total Time: 8hr 30m

Ingredients

• 1 1/2  pounds  lamb shoulder, trimmed and cut into 1-inch pieces *bet you could use beef stew meat to cut costs
• 4  carrots, cut into 1-inch pieces
• 1  medium onion, chopped
• 1/2  cup  dried apricots, halved *Sometime I have used apricot puree instead of/in addition to halves. This thickens and intensifies the broth
• 1/2  cup  pitted green olives
• 2  cloves garlic, chopped
• 2  tablespoons  all-purpose flour *I use 1 T cornstarch to make it gluten-free
• 1  teaspoon  paprika
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• kosher salt and black pepper
• 1  cup  couscous *I serve over quinoa. You could also use potatoes or rice.
• chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Directions

1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
2. Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.

Original post: http://www.realsimple.com/food-recipes/browse-all-recipes/lamb-tagine-recipe-00100000074132/index.html 

Soy-glazed Chicken with Stir-fried Vegetables

Here's a new crock pot staple at our house:

This has a flavorful asian sauce and is super easy. It's one of my favorites for days I want to put dinner in early and forget about it. I have also made it with boneless, skinless chicken breasts, although the meat was much drier than when we used thighs. I might try cutting the cooking time down to keep breasts more moist, but for best results, use thighs. They are cheaper, anyway. That's a little shout-out for YOU, Marion :).

Serves 4| Hands-On Time: 30m| Total Time: 4.5-8 hours

Ingredients

• 1/2  cup  packed light brown sugar
• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  Asian fish sauce
• 1  tablespoon  grated fresh ginger
• 1/4  teaspoon  crushed red pepper *we use just a pinch to keep it mild for the kiddies
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8) *I bet bone-in thighs would be even better. Will try.
• 1  cup  long-grain white rice
• 1  tablespoon  canola oil *I used olive oil
• 3/4  pound  snow peas, trimmed
• 2  heads baby bok choy, leaves separated
• 1  red bell pepper, sliced
• 4  scallions, cut into 2-inch lengths
• 2  cloves garlic, thinly sliced
• black pepper

Directions

1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

Original recipe link: http://www.realsimple.com/food-recipes/browse-all-recipes/soy-glazed-chicken-stir-fried-vegetables-00100000074155/index.html