Testing - Moroccan Chicken Stew

http://www.foodnetwork.com/recipes/moroccan-chicken-stew-recipe.html

I think the spicing may be too mellow. I need to taste it and record any changes.
1 - doubled the spices, and it was better. I've now doubled the cayenne (which I hadn't done before) to add more zing.

2 tablespoons all-purpose flour
2 lbs skinless chicken thighs
1 tablespoon olive oil
1/2 butter nut squash, cubed
2 onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
2 teaspoon ground cinnamon
2 teaspoon ground ginger
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
1 sweet red pepper, cut in 1/2-inch squares
1/3 cup golden raisins
1 can 28oz chickpeas, rinsed and drained
3 cups quinoa, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

1. Toss flour and chicken in bag to coat. Cook chicken in oil 3 minutes each side, until browned, turning once. Transfer to plate.
2. Cook onion in skillet 5 minutes. Add zucchini and cook until zucchini is browned. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
3. Serve over quinoa. Sprinkle with almonds and parsley.

Testing - Mexican Soup

http://www.eatingwell.com/recipes/mexican_soup.html

1 teaspoon canola oil
8 ounces lean ground beef
1 large onion, chopped
2 cloves garlic, minced
16 medium tomatoes, chopped (8 cups)
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, undrained
3 medium carrots, sliced
1 4-ounce can chopped green chillis
1 cup corn, (1 ear)
Salt & freshly ground pepper, to taste
Hot pepper sauce, to taste (optional)
Chopped fresh cilantro, for garnish (optional)

1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
2. Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.

Pork and Grainy Mustard Stew - Published

NOTE: I used Pork Shoulder Butt Steak. Second try I used pork loin chops, which were not as tender as the Shoulder Butt.

http://www.canadianliving.com/food/pork_and_grainy_mustard_stew.php

1-1/2 lb pork braising cubes or pork shoulder blade boneless roasts, trimmed and cubed
1 tbsp all-purpose flour
1 1/2 tbsp vegetable oil
1 onions, chopped
2 carrots, chopped
1 celery stalks, chopped
1 cloves garlic, minced
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 cup chicken stock
1/4 cup white wine
1 bay leaf
2 tbsp grainy mustard
1/3 cup fresh green peas
2 tbsp minced fresh parsley

1. Toss pork with 1 tbsp of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.
2. In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
3. Add stock, wine, bay leaf and 1-1/2 cups water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.
4. Whisk together mustard, remaining flour and 2 tbsp water; stir into stew and simmer until thickened, 3 minutes. Stir in peas and parsley; heat through, 3 minutes.