Tagine of Moroccan Vegetables with Couscous

Source: May All Be Fed: Diet for a New World
Date tried: July 25, 2017
Yield: 4-6 servings
Time needed:1 hour

This is a delicious and quite an impressive dinner fit for company.
In spite of the long ingredient list, it is fairly simple to make.

Tagine of Moroccan Vegetables with Couscous

Tagine of Moroccan Vegetables with Couscous
2 Tbsp olive oil
2 medium onions, sliced
1 red bell pepper, seeded and sliced into 3/4” strips
2 garlic cloves, peeled
1 tsp. turmuric
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
14 tsp cayenne pepper
1/4 tsp crushed saffron threads (optional)
4 medium carrots cut into 1” lengths
1 butternut squash, pared, seeded and cut into 2” pieces
1 15-oz can unsweetened tomatoes
1 cup vegetable stock, vegetable bouillon or water
2 medium zucchini, cut into 1” chunks
1 cup cooked garbanzo beans
1/2 cup raisins

3 cups water or 2 cups vegetable stock or vegetable bullion with 1 cup water
2 Tbsp olive oil
1/2 tsp fine sea salt
1 1/2 cup whole wheat couscous
1/2 cup coarsely chopped almonds, toasted

In a large saucepan, heat 2 Tbsp oil over medium heat.
Add onions and cook, stirring often, until lightly browned (6-8 minutes)
Add bell pepper, garlic, turnuric, ginger, cinnamon, salt, cayenne and saffron.
Stir for one minute.

Stir in the carrots and butternut squash, tomatoes with their juice and vegetable stock.
Bring to a simmer over high heat, then lower heat and cover.
Simmer 20-30 minutes until vegetables are just tender.

Stir in zucchini, garbanzo beans and raisins.
Cover and continue to simmer another 5-10 minutes.

In a separate saucepan, combine oil, salt and water and bring to a boil over high heat.
Stir in the couscous and remove immediately from heat.
Cover and let stand until couscous has absorbed all the liquid. (about 5 minutes)

To serve, place couscous in a warmed serving platter.
Make a well in the centre of the couscous.
Using a slotted spoon lift vegetables from liquid and set in the well.
Pour tagine cooking liquid over vegetables and couscous.
Garnish with toasted almonds and serve.

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Vegetables with Ground Beef

Source: Food Combining for Health
Made: November 12, 2013
Yield: 3-4 servings
Time to make: 2 hours, mostly simmering time.

A nice satisfying stew.  I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice.  With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.

Vegetables with Ground Beef

Vegetables with Ground Beef
2 tsp. sunflower seed oil
12 oz. lean ground beef
Seeds from 3-4 cardomom pods
½ tsp. dried thyme
1 small piece well-scrubbed orange peel
3 Tbsp. water
2 cups mixed vegetables, roughly chopped (such as 1-2 zucchini, 2 good-sized mushrooms, a large carrot, a piece of celery root, 3-4 shallots or 1 onion, ¼ red pepper)
½ tsp. potato flour
1 Tbsp. finely chopped parsley
Sea salt and freshly-ground black pepper to taste

For garnish:
4-6 tomatoes
1 tsp. chopped fresh basil (or dried basil if fresh not available).

Heat oil in a large, heavy-bottomed saucepan.
When medium-hot, add ground beef, cardomom seeds, thyme and orange peel.
Stir with a wooden spoon until all the meat grains are separated.
Add water and vegetables.
Cover and simmer at very low heat for 1½ hours.

Add a little more water during cooking if necessary, but by the time it is fully cooked nearly all the water should be evaporated.
Mix potato flour with 1 tsp. cold water and stir into the stew until it thickens slightly.
Add seasoning and chopped parsley.

Near the end of the cooking time, cut the tomatoes in half and broil for a few minutes until somewhat soft.
Sprinkle with chopped basil.
Serve stew on a platter with tomatoes along side as a garnish.

Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

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Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

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Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

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Hearty Vegetable Stew

Source: Ecological Cooking
Date tried: April 25, 2016
Yield: 10 servings
Time needed: 1 1/2 hours

Once you have gathered your ingredients and chopped, sliced and minced your vegetables, all you need to do is put everything in a very large soup pot and let it simmer for an hour. It is definitely a fine, hearty stew.

Hearty Vegetable Stew

Hearty Vegetable Stew

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