Break out your apron and cook along with Chef Theresa from Jeremiah's Catering, as we explore favorite recipes from around the world.
This month we will celebrate the cuisine from Morrocco, with learning how to make Chick Pea Tagine.
Like to cook? Join us for Chef Theresa's International Cuisine Series. Ingredient list will be posted a few weeks before each session.
Register online or by calling the library at 973 584-2400 and the link will be sent to you the day before the event.
Theresa Navarro is a successful owner and chef of Jeremiah’s catering and cooking studio in Parsippany. She started at the young age of 13 working in restaurants. Achieving ownership at age 24 Theresa opened Jeremiah’s cafe and catering. For the last 23 years Theresa has prepared, catered and taught for her community. Jeremiah’s Catering offers cooking classes created especially for children. Theresa holds these classes and teaches children how to cook healthy meals for themselves. Of course, everything is made to be safe for children and Theresa is extremely patient and pays attention to each child in her class. She chooses easy, yet healthy, recipes for the children and does her best to stir in them the joy and happiness of making tasty food. The whole idea is to help the children acquire new skills, enjoy group activities, and teach them all about healthy foods. And Theresa does this with a lot of dedication and enthusiasm.
Chick Pea Tagine
INGREDIENTS:
1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint
EQUIPMENT:
Equipment
Cutting board
Knife
Colander
Large sauté pan or tagine with lid
DIRECTIONS:
In a skillet, heat oil over medium heat and add butternut squash and cook for approx 5 min until semi tender.
Add zucchini, peppers onion, apricots. Cook for 5 minutes on medium low heat.
Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute.
Add tomatoes, harissa and honey; bring to a boil.
Cook, covered, on medium low until vegetables are tender and sauce has thickened,
aprox 5-8 minutes.
Stir in mint. If desired, top with yogurt, and additional mint, olive oil and honey to serve.
October 13, 2020 Southern US: Chicken and Dumplings
November 10, 2020 Poland: Perogies
December 1, 2020 India: Butter Chicken
January 12, 2021 Morocco: Chick Pea Tagine
February 9. 2021 China: Scallion Pancakes
March 9, 2021 Ireland: Irish Soda Bread Biscuits
April 13, 2021 Korea: Fried Chicken Wings
May 11, 2021 Canada: Calgary Nanaimo Bars
June 1, 2021 Vietnam: Veggie and Beef Pho
AGE GROUP: | Teens | Seniors | Adults |
EVENT TYPE: | General | Crafts & Making |
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