This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
Cordon bleu means blue ribbon: exactly what this classic chicken dish deserves. Topped with savory ham, mustard, stuffing and cheese, every bite deserves an award.
A warm and creamy chicken bake topped with a zesty cranberry-orange stuffing make this a smart standout, and a unique option for the holidays or any day.
Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
