I’ve been seeing a lot of fall pictures from my friends on Facebook. The changing leaves. Kids Halloween costumes. Pumpkin spice everything. I sniffle a little and feel a bit sad that I don’t think I’ll see much of fall this year. The olive trees don’t change colors, no trick or treating to prepare for, and pumpkin spice is only a memory. When I talked to my mom yesterday I heard my niece say “grandma, I need my jacket.” Pfff jackets? My kids aren’t even in long sleeve t-shirts yet! I do keep reminding myself that when the snow starts falling back home, and I’m still in flip flops I’ll be the one smiling.
The theme for this week’s #SundaySupper is one pot meals and for me fall is the perfect season for warm soups, stews, and casseroles. Warm and comforting with minimal clean-up required. Most days, the last thing I want is something hot to eat but a good tajine is the perfect fit for any day. It’s quince season here and I’ll admit the first time I saw these for sale at the market I thought they were really deformed apples. Quince, like figs, are not something that often appear in the Midwest.
See just some ugly apples right? No, this is a quince. Don’t eat them raw – ask me how I know. Basically these make me think of a sweet potato and apple if they got married and had a baby. But they really have to be cooked to get the flavor to come out. If you’ve never tackled cleaning one, here’s how. I first cut around the edges, the same way I do with a mango. There is a core and seeds in the center.
If you have a really sharp knife you can probably cut right down the middle, but my good knives haven’t arrived yet so I’m working with sub par knives right now. Next peel the skin off using a paring knife or a vegetable peeler. The skin comes off just like the peel of an apple. I like to keep the quince pieces a little bit bigger but you can cut them into whatever size you want. I make this in a tajine pot, but you could also make it in a large, dutch oven or pressure cooker (just cook the meat and quince separate).
- 2 lbs beef (bone-in pieces if possible)
- 1 large onion diced
- 3 cloves of garlic grated
- 2 Tbsp vegetable oil
- 1 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp red pepper (you can add more for a spicier dish)
- 1 1/2 tsp cumin
- pinch of saffron threads crumbled
- 2 quinces, cut, peeled, and cored
- 2 Tbsp honey
- 1 cup of water
- This recipe is to be made in a tajine.
- In the bottom of a tajine add 2 Tbsp vegetable oil and 1 Tbsp butter. Heat on low heat.
- Add diced onion and grated garlic.
- In a large bowl mix cinnamon, salt, red pepper, cumin, and crushed saffron threads. Mix with 1 cup of water.
- Coat pieces of beef in the spice mixture.
- Place beef in the bottom of the tajine. Reserve the marinade.
- Cut, core and peel quince then add to the top of the beef.
- Pour the remaining marinade mixture over the quince and beef.
- Cover the tajine and cook for 45 minutes - 1 hour, occasionally checking the water to make sure there's enough liquid in the dish.
- When the meat is cooked through and starting to fall apart. Drizzle the top of the quinces with honey. You may need to add more depending on how sweet your quinces are.
- There should be liquid remaining in the tajine.
- Eat using crusty bread to break apart the pieces and soak up the juices.
Need more inspiration? The #SundaySupper team has come up with some really great one pot dishes to keep your stove busy all fall (and winter) long!
“Take the chill off” Chilis, Soups, and Starters
- Sweet Potato and Sausage Soup by Bobbi’s Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Korean-Style Short Rib Soup (slow cooker) by I Run For Wine
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma’s Meal
- Asian Chicken Rice Pot by A distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S’mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots
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- 75A very popular tajine is the egg and meatball tajine. It's great because it can be eaten for breakfast, lunch or dinner. Paired with a salad it makes a fantastic dinner. Coupled with some tea and dates a nice, hearty breakfast. I don't always like eggs so I changed this recipe slightly and made simply…
- 74The sun has finally shown here for more than two consecutive days and I am wavering on the possibility that it just might be summer time....or spring at least...I'm not sure. I've been seeing so many artichoke recipes lately that it was making me tear up just thinking about places where they were already in…
- 74There are two Moroccan meals that I learned first. This is one of them (the other is Moroccan style lentils). Although I now can make any number of tajines and other dishes, chicken with potatoes and preserved lemons brings back really nice memories. It took me many tries to get the spices right and…