Рецепт Meatball Tagine with Tomato and Eggs; the update
It's so much more fun to do an update when I have new walls or tiled floors to show, but, alas, at some point in time the boring 'crap' work has to get done, too.
During his non-lifting phase this summer / fall mon mari got all (or almost all) the little tasks done... the ones that get put off for later.
Now that he can lift again he's getting all the heavy jobs done that need finishing before the cold sets in.
Like installing a radiator in the hall so I have heat by my desk (VERY important job).
Now if we could only get the furnace-guy to come so we had actual heat....
Speaking of heat.... In addition to the proper firewood we get discards from the local sawmill. We ordered 3 'fagots', about 10 feet long by 4 feet in diameter. They come nicely bundled - and dumped in our field.
Mon mari wields the chain saw - I load / unload the trailer and stack.
We did about half on Saturday and will finish on the next decent day.
It's odd sizes and a lot of it is flat, like planks, but it works just fine in the big fireplace. The new pile is in the front.... I do neat work, don't I?
Also, when the weather is decent (which hasn't been very often) we have trees and bushes to trim, the garden to clean out, one last pass with the lawnmower, wood to cut to bring into the barn, etc, etc.
When it's not good he's repairing, cementing and plastering the walls upstairs.
Doesn't look like anything gets done - but he has to clean out the crumbly stuff between the stones, then replace it (repoint) with a cement-like mixture, then do plaster-like finish and so it can be painted.
I make comfort food - in my new Tagine, of course!
Meatball Tagine with Tomato and Eggs adapted from The Food of Morocco
Meatballs
- 12oz ground beef
- 4 tbs parsley
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ginger
- Mix all ingredients well and form into small meatballs, about 1 1/2" (4cm).
- Tomato Sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 16oz (450gr) whole tomatoes, chopped, juices reserved
- 1 tbs olive oil
- 4 eggs
Heat oil in tagine. Add onion, garlic, spices, and stir-fry until tender. Add tomatoes, juices, cover and bring to a simmer. When simmering, drop in the meatballs, cover and simmer until the meatballs are done, about 15 minutes.
When ready, move the meatballs to make room for 4 eggs. Add the eggs to the simmering tomato sauce, cover and cook until set, 3 - 5 minutes.
To finish: Spoon meatballs, sauce and 2 eggs into 2 large bowls, add salt, pepper, some crusty, country bread and serve.
In retrospect, my recipe bares only the slightest resemblance to the one in the book, which was likely much hotter (harissa and all that - I'm a wimp).
Whatever, it was delicious!
And, as always, sorry Elizabeth....