more Moosewood Daily Special

[Guest guest]

I don't own the cookbook of this week, The Millennium Cookbook, but do have

more recipes formatted from Moosewood Restaurant Daily Special.

 

I've looked at The Millennium Cookbook and thought that the recipes looked

too fancy for me--I'm just a simple cook. I'm interested in hearing about

recipes folks have tried from that book. I haven't seen it at the used

bookstore yet, where I find most of my cookbooks, but I doubt if I will buy

it when I see it, unless someone can convince me why I need it--ok, need

has nothing to do with it--why I should want it.

 

I made the Texas Two Bean Soup yesterday, from the Moosewood book, and we

really enjoyed it. The BBQ sauce gives it a sweet taste which seemed a

little different for a soup.

 

Kathleen

 

Jamaican Tomato Soup

Moroccan Root Vegetable Stew

 

 

* Exported from MasterCook *

 

Jamaican Tomato Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 41

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup chopped onions

3 cups chopped fresh tomatoes

3 cups undrained canned tomatoes -- chopped

(28-ounce can)

1/4 cup chopped fresh basil

1 teaspoon sugar

3 tablespoons fresh lemon juice

1 tablespoon freshly grated orange peel

2 cups orange juice

3 tablespoons chopped fresh cilantro

3 tablespoons chopped fresh parsley

1/2 teaspoon salt

ground black pepper -- to taste

chopped fresh basil or parsley

OR scallions

Curried Croutons

(see separate recipe)

nasturtium blossoms -- (optional)

 

This zesty Moosewood favorite combines tomatoes with an unusual meIange of

orange and lemon juices, basil, cilantro, and grated orange peel.

Depending on the season, use fresh or canned tomatoes-or a combination of

both as we do here. In the summer, make a splash by topping with bright,

peppery nasturtium blossoms, which are fun to eat.

 

Yields 7 1/2 cups. Preparation time: 20 to 25 minutes. Cooking time: 30

minutes.

 

Heat the olive oil in a nonreactive soup pot for a few seconds, then add

the onions and saute on medium heat for about 10 minutes, stirring

frequently, until translucent. Add the fresh and canned tomatoes, the

basil, sugar, lemon juice, and orange peel, and bring to a boil. Lower the

heat, cover, and simmer for 10 minutes.

 

In a blender, combine the orange juice, cilantro, parsley, salt, and pepper

and puree until thoroughly mixed. Ladle about 2 cups of the cooked,

seasoned tomatoes from the soup pot, add them to the mixture in the

blender, and puree until smooth. Stir the puree back into the soup and

heat gently for 10 minutes.

 

Serve hot, topped with chopped basil, parsley, or scallions and with

Curried Croutons. Decorate with nasturtium blossoms, if desired.

 

Variation: Puree all of the cooked tomatoes in batches in a blender to make

a completely smooth soup. Chill for at least 40 minutes, and serve cold.

 

MENU IDEAS Caribbean Rice Soled, Florida Salad with Ginger Dressing, Cado

Cado, Curried Tofu Salad and Avocado Melon Melange.

 

Per 10-ounce serving: 149 Calories, 3.3 g Protein, 5.6 g Fat, 24. g

Carbohydrates, 0.7 g Saturated fatty acids, 0 mg Cholesterol, 358 mg

Sodium, 1.8 g Total dietary fiber

 

 

 

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* Exported from MasterCook *

 

Moroccan Root Vegetable Stew

 

Recipe By : Moosewood Restaurant Daily Special, page 45

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola or other vegetable oil

2 cups chopped onions

3 garlic cloves -- minced or pressed

2 cups peeled and diced carrots

1/2 cup diced celery -- stalks and leaves

1 1/2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon ground coriander

1 teaspoon salt

1/8 teaspoon ground black pepper

1 pinch cayenne

4 cups water or vegetable stock

1 cup peeled and cubed sweet potatoes

1 cup peeled and diced turnips

1 cup cubed potatoes

1 1/2 cups peeled and diced rutabaga

(optional -- see Note)

2 bay leaves

1/4 cup currants

3 tablespoons fresh lemon juice

1/4 cup chopped fresh cilantro

 

Serves 4 to 6. Yields 8 to 9 cups. Preparation time: 35 minutes.

Simmering time: 20 minutes

 

Root vegetables have an appealing heartiness, are low in calories, have

virtually no fat, and are a good source of vitamin C, fiber, and potassium.

Their great flavor adds a sweet undercurrent to the spiciness of this dish.

 

For uniform cooking and aesthetic appeal, it's best to chop the celery,

carrots, turnips, and rutabaga about the same size and to cube the potatoes

just a bit larger. This stew makes a fine meal when accompanied by a

simple salad and some pita bread-we would often choose a salad from the

Mediterranean region.

 

Warm the oil in a soup pot, add the onions and garlic, and saute on medium

heat for about 5 minutes, until the onions soften and the garlic is golden.

Add the carrots and celery, cover, and continue to cook for 8 to 10

minutes, stirring occasionally. When the carrots have begun to soften, add

the cumin, paprika, coriander, salt, pepper, and cayenne and cook, stirring

constantly, for 2 or 3 minutes.

 

Pour in the water or stock and add the sweet potatoes, turnips. potatoes,

and rutabaga, if using. Cover and bring to a boil. Reduce the heat to

low, add the bay leaves and currants, cover, and simmer for 20 minutes.

Discard the bay leaves. For a thicker stew, puree 2 cups of the stew in a

blender or food processor and stir it back into the soup pot

 

Just before serving, stir in the lemon juice and cilantro.

 

Note: Rutabaga adds a nice touch to the stew, but it seems to absorb the

spices and make the final flavor quite mild. So, if you use rutabaga, we

suggest increasing the spices: add 1/4 teaspoon of cumin, 1/2 teaspoon of

paprika. 1/4 teaspoon of coriander, and 1/4 teaspoon of salt.

 

MENU IDEAS: Persian Rice & Pistachio Salad, Mediterranean Orange & Olive

Salad, Yemiser Salata, Lobio, Fattoush, Fig & Endive Salad, and Fennel &

Arugula Salad with Grapefruit.

 

Per 12-ounce serving: 149 Calories, 2.7 g Protein, 4.1 g Fat, 27.6 g

Carbohydrates, 1 g Saturated fatty acids, 0 mg Cholesterol, 448 mg Sodium,

4g Total dietary fiber

 

 

 

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