Jump Up and Kiss Me

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* Exported from MasterCook Mac *

 

Moroccan Vegetable Stew with Couscous

 

Recipe By : Jump Up & Kiss Me, Jennifer Thompson

Serving Size : 8 Preparation Time :0:00

Categories : Mediterranean Soups & Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 large yellow onion -- chopped

6 cloves garlic -- minced

2 whole red potatoes -- diced

1 cup carrot -- diced

2 teaspoons cardamom -- ground

1 zucchini -- cut in half and

-- sliced

1 yellow squash -- cut in half-moons

-- sliced

1/2 cauliflower florets

2 teaspoons curry powder

1 teaspoon salt

1 teaspoon black pepper -- ground

1 teaspoon cayenne -- ground

1/2 cup raisins -- or currants

- soaked 15 minutes in warm water to plump

16 ounces tomato -- diced

15 ounces tomato sauce

2 tablespoons honey

15 ounces garbanzo beans

6 cups water

3 cups couscous -- uncooked

1/2 cup dried figs -- coarsely chopped

1/3 cup almonds -- sliced

1 pint plain yogurt -- for garnish

1 bunch fresh mint -- chopped, for garnish

 

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.

 

Serves 6 to 8

 

> Ellen C. <ellen

 

 

 

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NOTES : 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. It's delicious served with Fennel Salad .

 

 

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* Exported from MasterCook Mac *

 

Roasted Red Bell Peppers Stuffed with Tomatillos and Rice

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegan

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

4 red bell peppers -- firm ones

1 3/4 tablespoons extra virgin olive oil

--Salt

--Freshly ground black pepper

1 1/3 yellow onions -- finely chopped

1 pint cooked basmati rice

2/3 cup tomatillos -- crushed, (See Note)

1/2 cup golden raisins

1 1/3 teaspoons hot mustard powder

1 1/3 teaspoons five spice powder

2/3 teaspoon pure chile powder

2/3 teaspoon ground cayenne pepper -- plus additional,

for dusting

2/3 cup cilantro -- chopped

--Pinch of salt

 

Preheat the oven to 350F. Wash and carefully core the red bell

peppers by cutting around the stem and pulling out the center. With a

paring knife, gently loosen the remaining core and seeds, and tap to

empty. (Don't worry if a few seeds remain.) Brush the insides and top

of each pepper with a little of the olive oil and sprinkle the

insides with salt and black pepper. Place peppers on a baking sheet,

and roast open side up for 30 minutes.

 

While the peppers are roasting, in a medium frying pan over low heat,

saute the onions in the remaining oil until softened and translucent.

Do not brown them. Remove from the heat and add the remaining

ingredients, stirring to mix well.

 

Remove the roasted peppers from the oven and allow them to cool

slightly. Pour any juices that have collected in their bottoms into

the rice mixture and stir to mix. The mixture should be moist, with

the consistency of risotto. Once the peppers are cool enough to

handle, fill them with the rice mixture, dust with a little extra

cayenne, and return to the oven for 15 minutes to warm through. Serve

hot, whole or neatly halved vertically through the center.

 

> Ellen C. <ellen

 

 

 

 

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NOTES : Note: If you can find fresh tomatillos, by all means peel off

the papery

husk and puree them. Otherwise, look for Goya's canned crushed

tomatillos in a Spanish or Mexican market.

 

Jennifer Trainer Thompson, Jump Up and Kiss Me Spicy Vegetarian Cookbook

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 938 0 2614 272 0 0 0

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--

Ellen C.

ellen