July 5th, 2014 will be a day I will always remember, the first time I added mustard as a topping on my meal. I heard a rumor that mustard was a staple in contest prep! It is 0 cals and has no added sugar and gives your food a little bit of life!
The above meal wasn’t too bad on it’s own, it was beef and broccoli and cabbage. So, at least this one had a little fat for flavour. But this one act of squirting mustard on this dish changed my life, my prep and the coming weeks.
Now, as I go through my pictures (yes, I take a lot of pictures of my food!) I am seeing a common theme…
I normally just use French’s Classic Yellow Mustard but I have since found a new one, that doesn’t have added sugar! Watch out, not all mustards are created equal, most of them have added sugar so check your labels before buying!
This recipe comes from Quinoa 365 – The Everyday Superfood.
It is supposed to be “served on a bed of quinoa” but I am making just the Tagine to put in the fridge for meals for my boys for the week!
- 1 Tbsp Olive Oil
- 1 cup finely chopped onion
- 2 tsp minced fresh ginger
- 2 lb diced stewing beef
- 2 1/2 cup canned tomatoes, with liquid
- 1/2 cup water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 cinnamon stick
- 1 1/4 cup peeled and diced sweet potatoes
- 1 1/2 cup pitted, chopped dates
Preheat a large saucepan over medium heat. Add the olive oil and saute the onion until softened and opaque, about 4 minutes. Add the ginger and beef chunks and brown the meat thoroughly.
Add the tomatoes, water, cumin, coriander, paprika and cinnamon stick. Bring to a boil.
Add the sweet potatoes and cook uncovered for 12 to 15 minutes, until the sweet potatoes are slightly tender.
Reduce the heat and add the chopped dates to the mixture. Continue to simmer uncovered for 5 minutes. And voila!
I think the next time that I make it, I am going to do it in the slow cooker! This would make a great slow cooker recipe. Serve over quinoa, rice, or even with pasta. Enjoy!