Moroccan Vegetable Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
½   cup chopped celery
1    small green pepper, seeded, diced ½ inch
4    cloves garlic, minced
2    cups vegetable or chicken broth, low sodium
2    cups sweet potato, peeled, cubed ½ inch (about 1 pound)
1    can (15 ounces) diced tomatoes with juice
1    can (15 ounces) garbanzo beans, rinsed, drained
½   preserved lemon, chopped or 2 tablespoons lemon juice
2    teaspoons dried powdered ginger
1    teaspoon ground cumin
1    teaspoon curry powder
1    teaspoon ground coriander
1    teaspoon chili powder
 
1    teaspoon natural peanut butter
1    tablespoon dried cilantro

METHOD

In a large sauce pan over medium heat, add the olive oil, onion, celery, green pepper and garlic. Cook for about 3 minutes stirring, to soften the vegetables. Add the broth, sweet potato, tomatoes, garbanzo beans, lemon, and all 5 spices.

Stir to combine and bring to a boil. Lower the heat to medium-low, cover and simmer for 15 minutes until the sweet potato is tender. Stir in the peanut butter and cilantro, cook for 3 to 4 minutes to combine, and serve hot.

Based on an internet recipe from SparkPeople

Baked Baby Octupus

INGREDIENTS
 3    tablespoons olive oil, divided
1    large onion, chopped (about 1 cup)
1    large carrot, sliced to ¼  inch (about 1 cup)
4    cloves garlic, minced
2    ribs celery, sliced to ¼ inch, including leaves (about 1 cup)
¼   teaspoon red pepper flakes
1    bay leaf
1    can (15 ounces) diced tomatoes
12  ounces baby octopus, cleaned
          heads halved, tentacles quartered
1    cup robust dry red table wine
½   cup chopped flat leaf parsley

METHOD

Preheat the oven to 300 F. In a medium sauce pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, carrot, garlic, celery, red pepper flakes and bay leaf. Cook the vegetables, stirring, about 4 minutes. Add the tomatoes and their juice, continue cooking for 6 to 8 minutes and remove to a .

In a large skillet, add 1 tablespoon of olive oil and heat until it begins to shimmer. Add ½ of the octopus and cook over high heat, stirring, until it starts to brown, about 2 minutes. Remove to the baking dish, add another 1 tablespoon of olive oil and cook the remaining octopus the same way, also removing to the baking dish.

Lower the heat and add the red wine to the skillet. Bring to a boil, scraping up any brown bits from the bottom of the skillet and add this to the baking dish. Stir to combine and bake in the oven for about 30 minutes until the octopus is tender.  Remove the bay leaf and serve with toasted French bread slices accompanied by a hearty red wine such as a Syrah.

Pumpkin Soup

INGREDIENTS

1    tablespoon butter

1    medium white onion, diced

1    small crisp apple, diced (1 cup)

1    tablespoon brown sugar

½   teaspoon dried grated ginger

1    cup low sodium chicken or vegetable broth

1    cup dry white table wine

3    cups peeled, cubed fresh pumpkin

      or 1    can (15 ounces) pumpkin puree 

1    tablespoon sour cream

METHODIn a large sauce pan, heat the olive oil over medium-high heat and add the onion and apple. Cook for 4 to 5 minutes until just tender and add the brown sugar, ginger, broth and fresh pumpkin. If you are using prepared pumpkin puree, add it at the end of the cooking time. Bring the soup to a boil, reduce the heat to a simmer, cover and cook on low for 15 minutes or until the pumpkin pieces are soft and tender. (Add the prepared pumpkin puree here)

Working in batches, transfer to a food processor or blender and process to a puree. Remove ¼ cup of the puree to a medium bowl and add the sour cream. Whisk to a uniform color and place into a pouring device. Parcel the soup into serving bowls and divide the sour cream mix into the bowls before serving. Try swirling with a fork to add interest to the presentation.

Brussels and Tomatoes

INGREDIENTS
16    large Brussels sprouts, golf-ball sized or larger
1      tablespoon olive oil
1      cup finely chopped onion
1      cup diced tomatoes
1      tablespoon aged balsamic vinegar

METHOD

Clean the Brussels sprouts, removing the outer leaves. Slice each lengthwise into ¼ inch slices, retaining any pieces of the leaves that may come off. Set aside

In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring, for 5 to 6 minutes to soften. Add the sprout slices and cook, turning, for 5 to 6 minutes. Mix in the diced tomatoes with their juice and the balsamic vinegar. Lower the heat to just simmer, cover and cook 8 to 10 minutes until the sprouts are tender. Serve immediately