From Nonna's Kitchen: Once Upon A Tajine (A Lovely Trip to Morocco)

My Heirloom Kitchen has taught me so much more than culinary school ever did. Old world methods, recipes you many not think will work, but definitely do. In fact, you see how a few simple ingredients can be transformed into a dish families have (and will) enjoy for generations.

The most recent stop on my global tour was Morocco. A charming woman, Safoi, introduced me to North African cuisine, a type of food I hadn’t yet explored. Most importantly, she explained the benefits and infinite uses of a tajine, a cooking vessel used in so many Moroccan recipes. It is perfect for slow-cooked foods.

Safoi's chicken tagine is simple and delicious. The carrots are sweet and create a delicious base. The result is a hearty dish. If you already own a slow cooker, you don’t have to buy a tajine. However, honestly, now when I place my tajine on the stove and fire it up, I feel like I’ve already arrived in Morocco.

Morocco, From Nonna's Kitchen, North AfricaAnna GassDecember 8, 2016nonna's kitchen, tajine, Slow Cook Meals, Stew, Chicken Tajine

Super Mom Sunday: Why Your Slow Cooker Should Be Your New BFF

I always poo poo’ed the use of a slow cooker. It seemed so 1950s, creating a hot pile of mush to be eaten hours after prep time. It was an obligatory item on the wedding registry that me, a fancy pants chef, would just leave in the basement with the gift receipt still attached. However, recently, with my Facebook feed being bombarded with two minute videos of slow cooker recipes that actually looked edible I figured it might be worth a try.

What I discovered is that, with my trusty ol' slow cooker, I don’t have to stress that the minute we walk in the door I’m throwing food in a pan while answering homework questions, finding Peppa Pig on the DVR and stumbling over opened backpacks. In fact, after a little morning elbow grease, dinner is DONE! And, I can walk in, set the table and we can all eat like a (semi) civilized family.

Sunday Supper: Beef Stew

One ‘American’ dish my mother made for us growing up was beef stew. I’m not even sure when she picked up the recipe for it or why it became a winter dish in our home, but I remember coming home from school and finding a large pot of it on the stove.

Once the cold weather rolls in, I always make beef stew served on top of some buttery noodles or even on its own. It's the ultimate stick to your ribs, warm you up kind of food and, best of all, it’s a ‘one pot wonder.’

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