Jump Up and Kiss Me: stews

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Two stews:

 

Moroccan Vegetable Stew With Couscous

North African Lentil Stew

 

* Exported from MasterCook *

 

Moroccan Vegetable Stew With Couscous

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 86

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Fruits

Main Dishes, Vegetarian Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 large yellow onion -- chopped

6 cloves garlic -- minced

2 red potatoes -- diced

1 cup diced carrots

2 teaspoons ground cardamom pods

OR cardamom powder

1 zucchini

cut in half and sliced

1 yellow squash

cut in half-moons and sliced

1/2 cauliflower -- cut into florets

2 teaspoons curry powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cayenne pepper

1/2 cup raisins or currants

soaked 15 minutes in warm water to plump

16 ounces canned diced tomatoes

15 ounces canned tomato sauce

2 tablespoons honey

15 ounces canned garbanzo beans

6 cups water

3 cups uncooked couscous

1/2 cup dried figs -- coarsely chopped

1/3 cup sliced almonds

1 pint plain yogurt -- for garnish

1 bunch chopped fresh mint -- for garnish

 

Serves 6 to 8

 

Moroccan food is startlingly aromatic. Perfumed with the fragrance of

cardamom and accented with the sweetness of currants, one bite of this

spicy stew will have you thinking you've just arrived in the city of Fez

for a culinary adventure.

 

In a heavy stockpot, heat the olive oil and saute the onion, garlic,

potatoes, carrots, and cardamom. Stir until fragrant, then add the

zucchini, yellow squash, and cauliflower. Add curry powder, salt, black

pepper, and cayenne and stir. Drain the raisins and add to the pot along

with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and

simmer for 30 minutes, or until the vegetables are tender, adding up to 1

cup of water if the stew appears dry.

 

While the stew is cooking, bring the water to a boil in a saucepan and stir

in the couscous. Cook for 1 minute, then cover and turn off the heat,

letting the couscous sit for 10 minutes. After the couscous has sat for 5

minutes, stir the figs and almonds into the stew.

 

To serve, fluff up the couscous with a fork. Spoon a mound of couscous on

each plate and form a well in the center. Ladle a portion of stew into the

well. Garnish with several tablespoons of the yogurt and fresh mint.

Serve the remaining yogurt on the side.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

North African Lentil Stew

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 92

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 large yellow onion -- chopped

3 jalapeno chiles -- seeded and diced

3 garlic cloves -- minced

1 tablespoon pure chile powder

1 teaspoon ground cumin

1 cup dried lentils

16 ounces canned chopped tomatoes -- with juice

3 cups Vegetable Stock

1 butternut squash -- (2-pound)

peeled and cut into 1/2-inch dice

1 bunch chopped kale -- large bunch

(about 1 pound)

Salt -- to taste

Freshly ground black pepper -- to taste

 

Serves 6

 

Hearty and laced with the deep flavor of chiles, this is the perfect stew

for a cold winter night. You can vary the ingredients according to taste

and availability-instead of butternut squash, try acorn squash or pumpkin,

and perhaps use Swiss chard or spinach instead of the kale. Serve with

couscous or rice followed by a salad of greens with orange slices.

 

In a large stockpot, heat the olive oil over medium heat. Add the onion,

chiles, and garlic and cook until the onion is tender, about 5 minutes.

Add the chile powder and cumin and cook 1 minute. Add the lentils,

tomatoes, and stock and heat to boiling. Reduce heat to medium-low, cover,

and simmer until the lentils are tender, about 30 minutes, adding a bit of

water if necessary. Add the squash and simmer until tender, about 20 to 25

minutes. Add the kale and cook until just wilted, about 5 minutes. Season

with salt and pepper.

 

Converted by MC_Buster.

 

 

 

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schuller