Tuesday, July 10, 2012
"Beauty and the Beast" or I went camping and we ate lobsters
Our camping trip with our neighbors was awesome. This is lake Sabago and it is beautiful.
It is in Maine.
There is lots of wildlife around.
This deer came running through camp and let me get really close for a picture.
Most the days were spent on the beach or in the boat.
There is Syd doing beachy things like getting buried in the sand!!
When it rained we went into town.
We ate with the locals (insert banjo music here)
Nights were spent around the campfire.
Moon on water. Ok ok shut up... I never said I was a damn photographer.
Ha ha! I took this picture of Jeff and it looks like his head is floating.
Many many many many many many mosquito bites ensued.
I also did a little shopping and one of the coolest antique/import/everything shops that I have ever seen. I feel in love with this guy. Help me name him. I know what you are thinking about him and I don't want to hear it. *I* love him.
Last night camping we made some lobsters.
It was a really fun trip. Thanks Orasons!
So, back to real life and cooking.
Sunday the day after we got home we decided to cook something easy for dinner. I had pinned this dish on Pintrest and decided to make it. Moroccan Meatball and Egg Tagine (Kefta bel Beid) it was easy and good. I got it from Dinners & Dreams
You know I can't resist anything with an egg in it.
Moroccan Meatball and Egg Tagine
Dinner & Dreams
For the meatballs:
1 pound ground beef
1 teaspoon paprika powder
1 teaspoon ground pepper
1/2 teaspoon ground cumin
Sea salt, to taste
1 small red onion, grated
12 sprigs cilantro or parsley (preferably a mixture of both), finely chopped
For the sauce:
2 large ripe tomatoes, peeled and chopped
3 garlic cloves, minced or pressed
1/4 cup olive oil
1/4 teaspoon paprika powder
1/4 teaspoon ground cumin
Sea salt and ground pepper, to taste
2 tablespoons tomato paste
1/4 cup hot water
Season the ground beef by adding the paprika, pepper, cumin, salt, onion, cilantro, and parsley. Mix well and form into small size balls, ½-inch diameter.
Combine the tomatoes with the garlic and olive oil in a medium skillet and season with paprika, cumin, salt and pepper. Cook over medium heat until the tomatoes are softened, 8 to 10 minutes. In a small bowl, dilute the tomato paste in the hot water and pour into the sauce.
Place the meatballs in the sauce. Cover with a lid and cook over medium heat, turning occasionally, until done, 15 to 20 minutes.
Crack the eggs onto the meatballs, cover with a lid and let cook until the eggs are hard, 5 minutes.
Plate the meatballs with the sauce. Top each serving with an egg.
Serve with a beautiful baguette or another crusty bread to dip in the sauce.