Tagine- The Most Perfect Meal For Gastric Sleevers!

[Malyss 31]

I'm jealous. I ordered one from World Market and the top part came in several pieces. They were at least very very good about refunding my payment quickly. I think that I might just see if I can do anything similar in my crock pot, though I know that it's not same.

[grannyk 58]

Malyss, try ordering it again. It must have been a fluke. I like my tagine better than the crock pot because you don't have to leave it so long. I think it would be worth a try. As far as seasoning, the ones from World Market are glazed except for the ridge around the bottom of the lid, so they don't have to be seasoned...only ones that are not glazed need seasoning...Kathe

[dawnr 16]

Is the tangine the same thing as a clay pot? I have a clay pot and wonder if it would work as well....I know I have to soak the clay pot for about 15 minutes before using it. but it sounds like it would do the same thing as the tangine.

[chef neil 25]

I am thinking it will be similar, not having had the opportunity to side by side comparison.

Back in the 70's my Granny had a clay pot- it was used for decoration...

tomorrow I do a whole chicken - will use plenty of garlic

[dawnr 16]

I will try using my clay pot this week using one of the pot roast ideas and let you know how it turns out.

[Pookeyism 1,143]

Got to, got to, GOT TO pass this onto my Hubby!

[RossJL 25]

Ok Chef... You really got something started here :-) I'm going to have to order me one too!

There's 4 people in my house, is it enough to feed 1 sleever and 3 regular appetites??

[chef neil 25]

RossJL

]

meal for 4,it could be tight, so make some rice or Pasta and a salad to go with...

Pookism- what did your hubby say? hopefully got you one by now...

[Patienlywtng on my Curves 73]

Hi, I haven't been here in awhile, but I had to stop in and say that I purchased my Tagine last weekend. I caught it on sale at the store. So happy to have it and can't wait to start creating.

[chef neil 25]

Another great stew... I used red wine :wub:

my tip of the week-

if it is a bit juicy- at one hour 30 minutes make a slurry and stir in- let it cook the final 30 minutes.

< slurry- a mixture of flour and water- you only need an ounce or so for a tagine.)