Moroccan Stew

A few years ago, I spent months trying to figure out what was causing digestive issues in my middle daughter, and finally I determined it was onions.  I was so frustrated when my youngest started down the same path of symptoms, even though she had never really HAD onions to begin with!  What was it about onions, anyway?? After much googling and experimentation, I discovered that Clara is probably unable to properly digest fructose, which is a sugar that naturally occurs in onions, apples, and tomatoes (some of the worst offenders!!) and also appears in wheat (gluten) as fructans.  So, our household is largely gluten- and fructose-free these days.  It's a lot of work but it's worth it, knowing she's actually digesting her food, gaining the nutrition from it the way she should be.. and for the ease of handling the output! And it's likely only a short-term thing, since her gut will probably mature as she grows, the way her sister has.

I adapted the following recipe from a really good stew that I had at my mom's house this spring, by eliminating the tomatoes and onions (and picking out the raisins for Clara, since they're fructose-full, too!), and serving over rice instead of couscous.  And I changed the spice rub to suit what I had on hand, because the dish was initially vegetarian and I wanted to use the boneless pork ribs.  It was easy and delicious and suited our dietary needs perfectly!  Next time I'll top with cilantro, and someday I'll add in the onions and tomatoes.

Moroccan Stew

1 ½ lbs. boneless pork ribs

¼ tsp. ginger

¼ tsp. paprika

¼ tsp. cinnamon

¼ tsp. garlic powder

1 tsp. salt

½ tsp. pepper

1 T. olive oil

4 large carrots, peeled and chunked

1 medium zucchini, chunked

½ large onion, chunked

¼ C. raisins

1 ½ C. water, OR  1 can diced tomatoes + ½ C. water

Mix together spices and seasoning, and rub onto the pork ribs.  Brown off in the olive oil in a high-sided skillet.  When the last side of the pork is browning, add the vegetables and raisins, and then the water.  Cover and let simmer for about an hour.  Shred the meat before serving over couscous or rice, and topped with fresh cilantro.