I love cooking lentils in the slow cooker. You can let them go until they absolutely fall apart, or stop the cooking when the lentils are soft but still holding together. This Moroccan lentil stew, from Taste and Tell, cooks lentils, potatoes and butternut squash at the same time, allowing them to meld into a uniformly creamy stew, and adds green beans at the end to keep the beans just a bit crunchy. The seasoning comes from curry powder, which I don't usually think of as particularly Moroccan; you could substitute a Syrian or Arabic spice blend for a nice effect.
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This morning, I nibbled a few bites of leftover green fish curry for breakfast. Not my usual breakfast, but entirely satisfactory, and I think you'll find this potato breakfast curry with poached egg equally satisfying. I love breakfasts that really wake you up, and I marked this recipe from Morsels and Musings to share with those of you who also like to start the day with a meal that has some oomph. Think of this as a version of Indian eggs and home fries, and open your mind to curry for breakfast.
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Have you run across baharat, the Middle Eastern spice blend often used in tagines that features smoked paprika, cinnamon, and at least half a dozen other spices? I buy it at my local ethnic grocery store. You can make your own from spices you already have in your pantry, and it will give a special, warm taste and aroma to this Iraqi-inspired seitan and eggplant stew from FatFree Vegan Kitchen. The recipe calls for seitan, which is not gluten-free, but Susan suggests you can substitute chickpeas, and that sounds like a great idea. Put this recipe on your Meatless Monday list.
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