something to eat, etc

Hey there everyone... Right now I am sitting with my husband trying to squeeze in a blog post while he prepares a scavenger hunt for our oldest son Dakota to eventually find his birthday present!!! Today is his eleventh birthday - just crazy to think that he is growing up so much, and so fast...  Shhhhh ... don't say anything, but grandparents, aunts, uncles, etc pooled resources to get him an XBOX 360 250GB with the Kinect console and four games!! He has been asking for this literally since before last Christmas. And with his Asperger's ... it's not good for him to play video games all the time, yet that is what he loves to do. So the Kinect is really good for him, because it keeps him moving, and kids with issues like his need that to kind of rewire their brains. I am hoping this is a beneficial thing for him. Moreover I am just so thrilled to be able to give it to him because I know how bad he has wanted it. That scripture about giving good gifts to your children has been rolling around in my mind for a few days now... between giving Noah cupcakes and Dakota this XBOX, I am getting a glimpse into the heart of God for me. It's kinda cool.

Dakota eating his birthday breakfast :)... eggs, lots of bacon and donuts (and OJ)

Anyway, a couple nights ago, I was inspired by this recipe to make something like it, but my own. I am overflowing with carrots, and trying to find interesting ways to use a carrot...well, I'm on that mission. Anyway, I came up with this moroccan style stew and I think you'll like it! Except for a little prep work it's easy - just throw everything in the pot and let it stew for 2-4 hours.

Brooke's Moroccan Style Stew
3 medium to large sweet potatoes, in 1.5 - 2 inch cubes
12 medium carrots, peeled and cut into 2 inch pieces
48 ounce can of beef broth (you can go veggie but beef adds a depth of flavor that I like)
28 ounce can of diced tomatoes
2 cans garbanzo bean/chickpeas, drained and rinsed
15-20 pitted medjool dates, roughly chopped
1/2 jar of roasted red peppers
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp ground black pepper
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp cardamom

Brown rice, couscous or millet, 4 cups cooked

note - I did NOT use the red beans... ended up cooking those for dinner another night, and used more diced tomatoes than that small can!

Directions:

Peel and cube the sweet potatoes and carrots. Add to the soup pot along with beef broth (or whatever broth you choose). 

Drain and rinse the chickpeas, add to the pot along with diced tomatoes, roasted red peppers and chopped pitted dates. 

Add all the spices, and give it a good stir. Crank the heat up to medium high, and get the pot rolling. Reduce to medium-low, cover with a tight fitting lid, and stew for 2-4 hours. Minimize stirring until the end of stewing, when the sweet potatoes and carrots will be soft, and when you stir them they will break up a little, thickening the stew. 

Prepare whatever rice or couscous you plan to serve this with. Ladle the stew over the rice in bowls and serve. 

sorry pic is a bit blurry... unsteady hand. I need a Speedlite flash so bad!

We had some friends over that night to watch the Republican debates. My friends enjoyed it and I handed out the recipe already!!

If you try it - let me know what you think!!

Love B