Savor the Flavor

Low Carb Vegetable Soup

Ingredients: 1 medium Onion

Little dash of hot sauce 1—15 oz. can of tomatoes 1 ½ C of fresh spinach leaves,

2 large stalks of celery

4 cloves of garlic

1 medium red bell pepper

cut in thin strips

1 C chopped carrots

10 oz bag of frozen green beans

1 heaping tablespoon paprika

Salt and Pepper to taste 5 Cups vegetable stock

3 tsp dry mustard

½ tsp cinnamon

1 Tbsp olive oil

1 bay leaf

Instructions: In large pot cook onions and celery in oil. About 5 to 10 minutes. Add garlic and cook on medium heat for another minute. Add peppers and carrots and cook another minute or two. Add spices Stir and cook until fragrant. Add tomatoes and vegetable stock. Simmer for 15 minutes. Add frozen green beans and spinach and simmer another 5 minutes or until beans are cooked. Adjust seasoning.

Joyce Peters

Beef Tagine with Prunes

Ingredients: 16 oz. pitted prunes 1 tsp. olive oil 2 lbs. lean beef stew meat, cut into 2-inch cubes 4 cups onions, sliced 2 tsps. ground coriander 1-1/2 tsps. ground cinnamon 1 tsp. ginger 1-1/2 cups beef broth 1 preserved lemon (see next page) quartered, pulp discarded Salt and pepper, to taste

Instructions: Soak the prunes in warm water to cover, set aside. In a large heavy casserole, heat the oil over medium-high heat. Brown the meat a few pieces at a time on all sides. Remove the browned pieces to a plate. Add the onion to the casserole and cook until translucent, 5 to 7 minutes. Add the spices and cook for 3 minutes. Return the meat to the casserole. Add the beef broth. Bring to a boil, reduce heat and simmer, covered for about 45 minutes. Drain the prunes and add to the stew. Cook for 20 minutes longer or until the meat is tender. Add the preserved lemon and cook 5 min longer. Season to taste with salt and pepper.

Transfer the stew to a warm serving dish and serve.

Anonymous Contribution, Morocco

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Savor The Flavor