Joel will cook supper tonight as well as Saturday’s meals. I’m lying low today, because my blood pressure was 136 / 98 this morning.
However, I still need to plan next week’s menu…
BEEFlexible is a cookbook I got at the last ACF meeting. Since I have 3/4 can of chickpeas leftover from earlier this week, I may try the following recipe:
"Petite tender, served over a slow-simmered Tagine Sauce of chickpeas, ginger and dates, garnished with seared lemon slices, toasted sesame seeds and cilantro sprigs."
Now to figure out how to scale down the recipe…
Tagine Sauce: Heat 2 cups canola oil in large rondo. Add 7 lb. diced onions, 8 oz. minced garlic and 4 oz. minced ginger; saute until soft but not colored. Add 18 cups beef stock, 18 cups canned crushed tomatoes with juice, 6-1/2 cups drained canned chickpeas, 2-1/4 cups fresh lemon juice, 3 lb. green beans cut into 1-inch-long pieces, 2 lb. 4oz. chopped dates, 1oz. chopped cilantro, 1 cup sugar, 1/4 cup ground cumin, 3 Tbsp. salt, 4 tsp. saffron threads and 1 Tbs. chili powder. Simmer until reduced to a stew-like consistency.
(Yield 36 cups)