Andy Lien

A tagine metformin hcl dosage is a Moroccan slow-cooking stew that results in a rich and tender meal.  It is made with good, old-fashioned whole foods and it’ll stick to your bones.  Given the ingredients, I like it best in the Autumn when heating up the kitchen’s stove top for hours is a welcome addition to the day than a means by which I’ll sweat even more than I already do.  This tagine is perfect for using up fall vegetables from the garden or CSA…or to pick and pluck while strolling the produce section of your grocery store.  That’s what I particularly enjoy… I feel so…I don’t know…European as I wander the section, yanking one of every item that seems to fit the bill.  A parsnip.  A sweet potato.  An apple.  An orange.  A pumpkin.  An onion.  A leek.  My, how carefree and flighty I feel…just piling them into my basket.  Now, to find a hunk of crusty bread.

Really, it’s fun.  Wear a scarf when you’re doing it and people might actually mistake you for someone who is from somewhere other than Minnetonka.

Not really.

But, whatever you do, do not make my mistake.  Bar none, every time I have made this meal, I have forgotten garbonzo beans.  Even most recently for a weekend at my cabin in northern Minnesota, I stomped my foot and swore quite a bit over forgetting those dang chickpeas.  Oddly enough, my guest chirped, “I have a can of those on the counter.”

Who does that?  Who not only has a spare can of chickpeas lying around…but also brings them for a weekend at someone else’s cabin?  Aisha, apparently, and our tagine was all the better with the nuttiness brought to the fore by the garbonzo beans.

So, here’s my first attempt at writing and publishing a recipe on this blog.  Whimper.

Ingredients:

1 T Butter.  Margarine Makes Baby Jesus Cry.
1 Medium Onion.  Diced.
1 Leek, White Part Only.  Sliced.
1 Sweet metformin 500 mg buy Potato or Yam.  I don’t care which…you won’t either.  Peeled and diced.
1 Small Apple or 1/2 a Medium-Large Apple.  Peeled and diced.
1 Turnip or Parsnip.  Peeled and sliced or diced.
2 Large Carrots.  Peeled and sliced.
1 Small Squash or Pumpkin.  Seeded, peeled, and diced.
1 Can Garbonzo Beans (aka Chickpeas).  Drained, not rinsed.

1 Boneless, Skinless Turkey Breast.  Diced.

3 Cups Chicken Broth.
2 t Orange Zest.
2 t – 1 T Salt.
2 t Pepper.
1 t Cumin and 1/2 t Cayenne OR 2 t Chili Powder.

Okay.  Buckle up.  This shouldn’t take much preparation…but the cooking will probably last a good two hours.  So, all together, set aside three hours for the first go-round.  Truth be told, I should’ve set aside four hours the first time I handled a pumpkin.  Sheesh.  Those things are nasty to even try to cut in half, let alone peel and dice.  Have you seen a person split a coconut?  That was me with the pumpkin:

Machete –> Pumpkin –> Machete/Pumpkin –> Countertop –> Pumpkin Halves –> Opposite Ends of Kitchen.

Dog Under Bed.

It’s all fun and games until someone gets an eye poked out.

So, though the name of the stew is also a pot in which the stew is cooked, please feel free to use a Dutch Oven or Soup/Stock Pot with a lid.  I’m not picky, neither should you be.  The order of the assembly isn’t crucial, but since I like to dirty as few items as possible, this is my chosen method.

I like to get all of my prep cutting out of the way before I handle poultry or anything else that could kill me.  The cooking show hosts, namely Alton Brown, have put the Fear of God in me with regard to “cross-contamination” and “undercooking,” so I practically have a laboratory set up for handling food such as raw turkey.  With this tagine, though the turkey will be cooked first, it will be cut last.

Slice and dice the leek and onion first.  Throw those into the pot.  Forget about them, they’re dead to you for now.

Now, prepare all of the other ingredients in the list until you get to the turkey breast.  This should mean 1 cutting board, 1 knife, and 1 big bowl.  Just keep layering the ingredients in the bowl and set it aside until later.

About the turkey…I’ve made it with chicken breasts before and, believe me, the turkey makes all the difference.  When braised in the delicate flavors in this dish, chicken doesn’t have that much flavor.  Turkey gives just a little more depth to the meat that lets you know it’s more than just a protein formality.  And, about the boneless/skinless specification, it’s just plain easier.  I hate messing with raw meat, so the less I’m slathering it around, the better (and safer).  I will pay money for that luxury.

After the vegetables (and apple) are prepped, I turn my attention to the stove top and start the cooking.

1. Put butter in the pot over medium-high heat and allow leek and onion to cook until translucent.  A couple of minutes should do.

2. Remove onion/leek mixture and just spoon it on top of the bowl of prepared vegetables…or some other container, if you prefer.  Remember, I’m trying to keep the dirty dish carnage to a minimum.

3. Dice turkey and throw into pot, still at medium high.  Sprinkle with salt and pepper.  Cover turkey and cook for about seven minutes, stirring every once in a while to make sure it doesn’t stick to the pot.

4.  Add entire bowl of prepared ingredients.

5.  Open, drain, and add can of Garbonzo Beans.  Don’t rinse them, you’ll wash away some of the nutrients.

6.  Stir contents of pot and pat down until contents are level.

7.  Add chicken broth to pot until you can see it near the top of the contents…this is why I don’t know if it’d be 3 cups, 4 cups, or more, as I don’t know what you’ll have for contents.  Work with me working with you.  I buy the carton of broth so I can store the remaining broth in the refrigerator.

8.  Add spices and orange zest.  Stir.  Bring mixture to a boil.  Cover.  Turn down heat to medium-low.

9.  Allow the mixture to cook for about two hours, stirring occasionally.  Taste periodically for seasonings…remember, adding salt will bring out more of the sweetness of the apples.  If you’d like, add 1 T of honey or sugar.  It’s all good.

10.  When it’s done, some of the contents should’ve basically dissolved so that the liquid is more gravy-like than broth-like.  Enjoy.

Photos:

Prep Kitchen.

It's my Onion Onion. It works.

The OXO peeler is the best. Look at those holes it gores out...it's hardcore. Punny.

Turkey cooking, veggies and spices on deck, Belle and Sebastian on iPod.

Look! A MICROPLANE! How handy for zesting! Note: Do not zest past the orangest layer...the whiter stuff is very, very bitter.

Put a lid on it.

Dig in. Don't forget the Garbonzo Beans, either.

________________________

Thanks for suffering through the iffy ingredients and bad lighting.  Constructive criticism welcome.