You Get Snowed In and Aren’t Able to Fly Home

December 22, 2009 by

"The meterologists must be bored."

That's the reason my friend gave about all the drama surrounding holiday travel throughout the midwest this holiday season.

Let's hope she's right and people get to where they want to go this week. (We're hoping to make it to Iowa!)

But at the sad chance that you do get snowed in and aren't able to get home for the holidays, I thought I would feature some of my favorite "I'm so glad I gave this a chance" recipes from the year. That way you'll be able to at least enjoy a few awesome meals!

I mean come on ... good food makes everything a little better, right?

This first recipe has had its share of turned up noses.  Yet everyone who has given it a shot, raved about it.  So why not you?  (Yes, I'm talking to you!) 🙂

This recipe has an amazing blend of sweet and spice, is chock full of healthy ingredients, and results in a Moroccan flavored beef stew that makes the meat so tender it melts in your mouth.

Serve it up with some couscous and you'll be good to go with very little effort.

So the next time you get snowed in and your travel plans get wrecked, pull out your crock pot and get ready for an exotic night at home.  You have the perfect recipe for a moroccan-inspired beef stew that will take a little bit of the edge off!

Until our next meal,


Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew


  • 1 ½ Pounds Beef Chuck, Cut Into Chunks
  • 2 Small Sweet Potatoes (About 1 Pound) Cut Into ½-inch think half-moons
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 1 Large Red Onion, Cut Into Wedges
  • 3/4 Cup Dried Apricots
  • 2 Teaspoons Ground Cumin
  • 2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Cayenne Pepper
  • 1 10-Ounce Box Couscous
  • 1 15-Ounce Can Chickpeas, Rinsed
  • 3 Cups Fresh Baby Spinach
  • 1/2 Cup Roasted Almonds, Chopped


  1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
  2. Cook in a slow cooker, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
  3. Ten minutes before serving, prepare the couscous according to the package directions.
  4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with almonds.