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Video: Want a light, hearty feast? Think Moroccan!

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    >>> this morning in today's kitchen, light recipes that can get us on the road to better health, also the contributor to cooking light magazine . allison, good to see you. first of all you say just because it's good for you, it can still taste good?

    >> it can taste great. but this is newier's resolution thing. what we're suggesting is 12 months, 12 new ideas.

    >> okay, what's the first idea?

    >> first idea for january is three more servings of vegetables a day.

    >> and i notice you got beef here?

    >> yeah.

    >> we like these.

    >> when you're eating lots of vegetables, you can have beef. and we have got bacon over there too.

    >> bacon , bacon , bacon , i would get it myself but i don't have thumbs.

    >> so this is going to have a lot of flavor.

    >> so this is like a rub for the meat?

    >> and you can already smell it because it smells really great.

    >> coat the meat?

    >> coat the meat. and we have been cooking this meat for about four minutes, until it's nice and brown.

    >> these are shallots?

    >> four shallots, quartered them. now we're going to put in a little bit of garlic and that's going to help too.

    >> that smells terrific.

    >> it's the kind of thing that's going to perk up the whole house.

    >> it's got a savory smell.

    >> that's a can of diced tomatoes, put that right in. your chicken stock .

    >> i say butter nut squash can be intimidating, it's a big squash, it's a big vegetable, you can buy it precooked "and it saves you time?

    >> exactly.

    >> and you can put in a -- this is, thank you. this is great because this is our bacon . two pieces of bacon . it was already cooked so now your carrots and your onions are going in that bacon fat .

    >> oh, i love you a lot.

    >> and more spices, cumin, red pepper flakes, salt and pepper .

    >> yes.

    >> it's nice. here is two cans of garbanzo beans. we're going to let that go. there it goes again. really nice. and there's your chicken stock and water.

    >> this smells spectacular.

    >> great. and so we're getting our vegetables in. this is actually four cups of kale.

    >> can you use spinach or something?

    >> and you can also get them frozen in january, you're thinking january? vegetables? you can do it and put it in your freezer.

    >> when do you put the bacon in there?

    >> the bacon comes last.

    >> keep it crispy.

    >> this is amazing.

    >> we have got a not quite vegetarian dish because it's got bacon , but it's mostly vegetables.

    >> it smells so amazing here. you added in cinnamon?

    >> the first one was cinnamon. and this one is cumin. everything's got garlic.

    >> it's so good. amazing.

    >> this one we can top off with that yogurt.

    >> you just put it on top?

    >> you put it on top, just a spoonful.

    >> thank you so much.

    >> still ahead, we have got kathie lee and hoda after

TODAY recipes
updated 12/30/2010 3:54:48 PM ET 2010-12-30T20:54:48

Recipe: Beef tagine with butternut squash

  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 shallots, quartered
  • 4 garlic cloves, chopped
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
  • 1/4 cup chopped fresh cilantro

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Recipe: Garbanzo beans and greens

  • 2 center-cut bacon slices
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup plain 2 percent reduced-fat Greek yogurt
  • 4 lemon wedges (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

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