few recipes to hold you over

[Guest guest]

Taste of Morocco Stew

 

Recipe By :PETA

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes PETA online

 

Amount Measure Ingredient -- Preparation Method

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

1 zucchini -- cubed

1 sweet potato -- cubed

1 clove garlic -- minced or pressed

1 tablespoon oil

1/4 cup water

15 ounces cooked chickpeas

1 teaspoon ground cumin

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

1 red bell pepper -- diced

1 yellow bell pepper -- diced

2 cups dry couscous

1/2 cup raisins

 

Saute the zucchini, sweet potato, and garlic in the oil until partially cooked,

about 5 minutes. Use water as necessary to keep the vegetables from sticking.

Drain and rinse the chick peas. Add the spices, chick peas, and peppers to the

pan. Cover and cook for about 5 minutes.

 

Meanwhile, place the couscous and raisins in another saucepan. Add enough water

so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil,

then cover tightly, remove from the heat, and let set at least 10 minutes.

Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes

longer to heat thoroughly and thicken. Serve the bean-pepper stew over the

couscous.

 

 

Coconut Red Beans & Rice

 

Serving Size : 8 Preparation Time :1:00

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried small red beans

2 quarts water

1 large onion -- finely chopped

2 cloves garlic -- minced or pressed

1/8 teaspoon baking soda

1 small dried hot red chile

12 ounces (12 to 14) canned light coconut milk --

thawed if frozen

3 cups vegetable broth -- or water

1 1/2 cups long-grain white rice

Salt

Lime wedges

 

Rinse and sort through beans. In a deep 3½- to 4-quart pan, bring

the 2 quarts water to a boil over high heat. Add beans. Let water

return to a boil; then boil, uncovered, for 2 minutes. Remove pan

from heat, cover, and let stand for 1 hour. Drain and rinse beans,

discarding cooking water.

 

While beans are standing, in a 3½- or larger electric slow cooker,

combine onion, garlic, baking soda, chile, and coconut milk. Add

beans to cooker; pour in broth. Cover; cook at low setting until

beans are very tender to bite (8 to 10 hours).

 

Remove and discard chile from beans; mix in rice. Increase cooker

heat setting to high; cover and cook until rice is tender to bite (35

to 40 minutes). Season to taste with salt; offer lime wedges to

squeeze over each serving to taste. Makes 8 to 10 servings.

 

Cuisine:

" Caribbean "

Source:

" Sunset Crockery Cookery "

S(Page):

" 89 "

 

 

 

Chunky Eggplant Sauce for Pasta

 

Recipe By :Lorna Sass

Serving Size : 8

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil -- optional

2 cups onion -- coarsely chopped

1 tablespoon minced garlic

1/4 cup (¼ to ½) water -- (see Tip)

2 tablespoons tomato paste

2 pounds eggplant -- peeled and cut into ½ " dice

2 cups fresh or canned (drained) plum tomatoes --

coarsely chopped

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

1 teaspoon salt -- or to taste

 

1/2 cup minced fresh coriander -- or parsley

 

Heat the oil,(or a small amount of liquid), in the cooker. Cook the

onions and garlic over medium-high heat, stirring frequently, for 1

minute. Add the water (stand back to avoid sputtering oil) and stir

in the tomato paste until dissolved. Add the eggplant, tomatoes,

basil, red pepper flakes, and salt.

 

Lock the lid in place. Set the cooker on a heated Flame Tamer. Over

high heat, bring to high pressure. Lower the heat just enough to

maintain high pressure and cook for 4 minutes. Allow the pressure to

come down naturally or use a quick-release method. Remove the lid,

tilting it away from you to allow any excess steam to escape.

 

With a slotted spoon, transfer about 2 cups of the vegetables to a

food processor or blender, and puree. Stir the puree back into the

vegetables to create a thick sauce. Stir in the coriander just

before serving.

 

Tips & Techniques:

In many cookers, the liquid given off by the eggplant and tomatoes

together with a small amount of water will be sufficient to bring up

the pressure. Use as little water (or drained tomato juice) as you

can get away with.

 

Source:

" Great Vegetarian Cooking Under Pressure "

 

Author's Note: This welcome alternative to tomato sauce was created

by my dear friend Judy Bloom. She likes to serve this sauce with a

pasta that has lots of crevices for it to hide out in -- such as

fusilli or spirals. It's also nice as a topping for grains. This

sauce freezes well.