Moroccan Stew

 

 

1/3 c. olive oil (extra virgin)
3 c. coarsely diced onions
2 garlic cloves, minced or press (I use crushed garlic from a jar: 2-4 tsp)
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/4 to 1 tsp cayenne
1/2 tsp paprika

1 c. sliced carrots
4 c. cubed sweet potato or butternut squash
3 c. cubed eggplant
1 red pepper (or green) diced in square chunks
4 c. sliced zucchini or summer squash
*2 large tomatoes, chopped
*1 1/2 c. cooked garbanzo beans, liquid reserved
pinch of saffron
3/4 c. dried currants

chopped fresh parsley for garnish

In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Saute after the addition of each vegetable until its color deepens. Stir in the garbanzo beans, the saffron, and the currants. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 c. tomato juice, liquid from the garbanzo beans, or water.

Cover the stew and simmer on low heat until all the vegetables are tender. Add the chopped parsley just before serving.

MY VERSION:
*Instead of chopped tomatoes I used 2 cans (14.5-15 oz) diced tomatoes including the juice. I used one can (15 oz) of garbanzo beans including the liquid from the beans. The juices from both the canned tomatoes and beans was the perfect amount for this recipe.

I didn't have enough cumin, so I used coriander instead. After I had all my vegetables sauteing. I added more of ALL the spices. As the stew kept simmering I would taste, add more spices, let simmer, taste again, add more spices until it had the flavor I liked. The original amount of spice seasoning that was suggested in the recipe was in my opinion not strong enough. I also seasoned with ground salt along the way (each time I added another vegetable) and added ground pepper towards the end. The longer it all simmers together the better it tastes. I did NOT use saffron--to expensive.

I served this on top of cooked couscous (I always cook my couscous in a light chicken/vegetable broth for more flavor) with parsley for garnish and feta cheese on the side to add on top.

(original recipe from New Recipes from Moosewood Restaurant)

We loved it. Jesse loved this dish. I would definitely make it again. For vegetarians it's a must eat.

Honey Whole Wheat Bread

 

2 1/2 cups hot water from tap
**4 cups whole wheat flour
1 cup white flour (I use a white flour that is specific for bread, not all purpose)
1/3 cup canola oil
1/4 honey
2 T molasses
*1 envelope yeast
1 T salt
1 1/2 cup extra wheat flour

Turn oven on warm (I heat my oven to 170 before I start making the dough and turn it off when I put the bread in the oven to rise). Grease 2 bread pans with butter.

Mix 4 cups wheat flour and 1 c. white flour with yeast in a big bowl.

Add to kitchen aid mixer honey, oil, molasses and salt and last the hot water. Mix until dissolved. With the mixer on, add flour/yeast combo little by little. Add extra flour a little at a time while it kneads until the dough has pulled away from the sides and is not too sticky or dry. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl if needed. Divide dough in half, mold them into loaf shapes and place in bread pans. Cover the bread with a cloth (I use long white chef towels) and place in warm oven, then turn oven off once they are in and let rise for an hour or two. After it’s risen I just keep the bread in the oven (remove cloth of course) and preheat to 350. Cook for 25 minutes at 350 degrees. Half way through cooking I cover the loaves with aluminum foil to prevent the tops from browning too much.

*Last time I made this bread I didn’t use yeast from a packet, but I used a heaping T. of the Instant Yeast from my freezer. The loaves of bread rose much better.

**Our grocery store has an industrial sized wheat grinder. I buy fresh ground hard red winter wheat to make this bread.

Mexican Frittata

1 pkg. frozen chopped spinach (thawed and water rung out)
1 c. cottage cheese
*1-1/2 c. shredded cheddar cheese (I use the Mexican shredded blend from Costco)
1/2 c. Fresh chopped cilantro/and or parsley (as much or as little as you like)
9 eggs
2-4 T. Milk
1 T. cumin
salt and pepper
(makes a little more than 1 dozen)

*The original recipe called for 3/4 c. Cheddar and 3/4 c. fresh Parmesan cheese. If I have both than I do that. You can really use whatever combination of cheese you like or have.

Preheat 350. Combine first four ingredients into a bowl. In another bowl, whisk together eggs, milk, cumin and salt and pepper. Pour egg mixture over cheese mixture and stir together until everything is well combine. Grease muffin pans and fill 3/4 full with egg mixture. Cook for 20-30 minutes until the egg frittata's are lightly golden brown on top. Remove from muffin tin and serve with any of the following: salsa, sour cream or black bean dip.

I use to have a problem getting the egg muffins out of the muffin tins (even if I greased). I bought nice muffin pans and haven't had a problem. I hope you don't either. I also play with different ingredients. You can saute up and onion and add it to the mixture. Cooked ham or bacon. Lightly sauteed bell peppers, etc.

I like to make a big batch at the beginning of the week and have enough to last me several days by reheating for breakfast.

Veggie Burgers

**Saute in 1/4 c. of Canola Oil

2 oz. grated carrots
4 oz. minced yellow onion
1 oz. minced jalapeno
3 cloves garlic
2 tsp salt
2 tsp oregano
1 T. basil

**I triple the amount of above to the amount below or you will feel there are no veggies in your veggie burger. I have a diet scale that let's me measure the ounces. Next time I make these I will take not as to how many carrots, etc it takes to make so many ounces. I also use my FP to chop my carrots and jalapeno's.

When Sauteed let cool.

Puree the following in a food processor

3 c. cooked garbanzo beans (drained of water). I have only used canned garbanzo beans that I drained and rinsed.
1 1/2 c. cooked rice (I use only Japanese white rice that I spoon straight out of my rice cooker. I think the sticky and hot rice is what keeps everything stuck together.
1/4 c. sesame seeds
1 c. oats
1 T. cornmeal
1 T. whole wheat flour

In a mixing bowl combine the puree to the sauteed vegetables. Add 4 oz thawed and drained frozen chopped spinach. Mix well. Form flat patties and fry lightly in canola oil until golden brown on both sides. I like to eat the plain with fresh avocado and tomato's on top. Or serve in a toasted pita or open face, toasted bread with sprouts, avocado, cheese and tomatoes.

The veggie burger batter can be frozen in a bag or as patties. Thaw in the refrigerator and then form the pattie when ready to cook, if the patties weren't formed previous to freezing. I would think you would need to lay wax paper in between each patty before freezing to prevent them from sticking.

Tabbouleh Salad

 

Salad Ingredients:

bulgar
tomatoes (seeded and diced)
celery (finally chopped)
kalamatta olives (finally chopped)
red onions (finally chopped)
parsley (flat or curly leaf), chopped

Dressing:

1/4 c. extra virgin olive oil
1-2 tsp. lemon juice
1-2 tsp. crushed garlic
salt
pepper

To prepare bulgar, add 1/2 c. almost boiling water to 1 c. bulgar. Put bulgar in a tupperware bowl, add hot water and cover. Let stand 30 minutes until water is absorbed and bulgar is soft. Transfer bulgar to a larger bowl, fluff with a fork. When the bulgar is cool add the rest of the ingredients. I don't have measurements. This is one recipe I just made up on my own (although I know there are many recipes out there for tabouli--I just never followed one), so I just add an even amount of each so the entire salad is plentiful of all the ingredients.

In a seperate bowl, make the dressing. This amount is probably good for two cups cooked bulgar. Add more lemon juice or garlic to your desired taste. And of course salt and pepper to taste. Mix well and then pour over salad and mix the dressing in. Salt and pepper the salad to taste and chill in fridge.

We eat it on the side with falafels or greek burgers. Grilled chicken on the side or on top is also delicious. You can dress it up with fresh avocado, feta cheese or nuts (pecans or walnuts).

Falafels

 

2 cloves garlic
½ cup fresh parsley leaves
15 oz. can garbanzo beans, drained
1 T olive oil
1 tsp. lemon juice
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
dash black pepper
pinch cayenne
1 tsp. baking powder
¼ c. flour
Canola oil for frying

Yogurt-Tahini Sauce

6 oz. plain yogurt
2 T. tahini
2 tsp. lemon juice
¼ tsp. salt
Pinch of ground cumin
(Whisk in a small bowl until smooth)

Finely chop garlic and parsley in food processor. Add garbanzo beans and pulse a few times, until they are coarsely chopped.

Transfer to a bowl and add the rest of the ingredients. Stir to combine well. Form dough into about 8 balls, and flatten into patties.

Heat ½ inch canola oil in a large skillet over medium-high heat. Fry patties until dark golden brown on both sides, about 8-10 minutes.

Drain on paper towels and serve in pita with yogurt-tahini sauce, lettuce, chopped tomatoes and cucumbers.