Rockin' Our Kasbah.

Well, Halloween may be over, but I'm still finding traces of it in our home. Like the candy that I'm trying to avoid. Or the 3 pounds I've packed on by eating so much candy and cookies... I got a new phone this week. My phone plan was ready for an upgrade. I'm now the proud owner of the 4S. I'm not an early adopter so the 5 doesn't excite me in the least. I was really going to settle for the 4 and then go buy a new pair of jeans but Andy talked me into the 4S. I told him I was still going to go buy a new pair of jeans...

Anyway, the kids are excited about my phone. My phone that I've not had a chance to sync up with my old phone so right now, it's just a phone with no apps. I just noticed these Rockin' photos appeared on my phone, mysteriously. Someone was supposed to be in bed sleeping... a sign that Halloween lingers. Maybe we have a ghost in the house.


Last night we had our last meal in Morocco. It was a Beef Stew and I actually heard the kids say it was good! Katy wanted more chicken... we had to tell her it was beef. I also whipped up the last batch of Pumpkin Seeds. I was so clever, making different flavors. I had a garlic seasoned batch on the pan next to my Moroccan flavored batch. Andy came in and stirred them up together during the cooking process and now we have a Moroccan Mess. Oh well, they are still very tasty.

I head out for a soccer tournament in Kansas City this weekend and Andy travels north to Marshalltown on Saturday for girls high school state swim meet. Although Hannah won't be swimming, she will be cheering her team along to small victories. Our house was treated nicely this morning too. It seems that the Tee-Pee capers were Rockin' out at our Kasbah last night.



Slow Cooker Moroccan Beef Stew
Ingredients
2 pounds lean beef, cut into 3/4 inch cubes
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 tsp yellow curry powder
1 tsp garam masala
1/4 cup tomato puree
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds

Directions
Pat the meat dry with a paper towel.
Place a large saute pan over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato sauce and stir to combine. These steps can be done the night before.

Add the beef, vegetables and stock to the slow cooker. Cook on low for 6 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.








Notes: I halved the recipe, knowing we wouldn't be home to eat leftovers this weekend. I also omitted the raisins and forgot to add the cilantro leaves.

Happy is... a happy Kasbah!