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

Tuscan Green Beans

Fagiolini Di Sant’ Anna (Saint Anna Beans)

INGREDIENTS
3    tablespoons olive oil
3    cloves garlic, minced
2    pounds ripe tomatoes, peeled, seeded, diced
2    tablespoons dry white table wine
1    teaspoon dried marjoram
1    teaspoon dried oregano
2    pounds green beans, trimmed, cut to 2 inches

METHOD

In a large skillet over medium heat, warm the olive oil and add the garlic. Fry the garlic for about 3 minutes, but do not let it brown. If it browns, throw it all away and start all over. Add the tomatoes, wine and spices. Simmer for 2 to 3 minutes. Add the green beans and stir to combine.

Cover and simmer over low heat for about 15 minutes until the beans are tender-crisp. Remove from the heat and serve immediately

Pork, Sweet Potato Fennel Stew

INGREDIENTS
2    tablespoons olive oil
1    pound pork loin cut to ½ inch pieces (3 cups)
1    tablespoon fennel seeds, crushed
2    cloves garlic, minced (or more)
2    cups low sodium chicken broth
2    cups dry white table wine
1    tablespoon dried thyme
2    medium sweet potatoes, cut to ½  inch cubes (3 cups)
2    small fennel bulbs, cut into 1 inch cubes (3 cups)
1    tablespoon fennel fronds for garnish (optional)
      crusty bread for serving (optional)

METHOD

In a large heavy skillet over medium-high heat, warm the olive oil. Season the pork cubes with the fennel seeds and brown them on all sides in the skillet

Add the sweet potatoes and fennel bulbs and cook, covered, until the vegetables are tender, about 10 to 12 minutes. Serve the stew sprinkled with the fennel fronds and with the crusty bread.

Based on a recipe from Real Simple magazine

Honey Lemon Tart

INGREDIENTS
16        vanilla or lemon wafers, crushed to crumbs (3/4 cup)
4          tablespoons butter or butter substitute, melted (1up)
 
1/3       cup granulated sugar
2          tablespoons flour
3          eggs
½         cup honey
1/3       cup melted butter or butter substitute (about 3 ounces)
2          tablespoons milk

 grated peel from 1 lemon (about 2 teaspoons)

 lemon juice from 1 lemon (strained) (about ½ cup)

METHOD

Preheat the oven to 325 F In a medium bowl, mix the cookie crumbs with the melted butter, stirring well until the crumbs are well covered with butter. Pour this into a 9 inch pie pan and press down with the back of your hand to distribute evenly across the pan and up the sides ½ inch. Bake in the oven for 5 to 7 minutes to set the crust. Remove and set aside.

In a large bowl, mix the sugar and flour together. Whisk in the eggs one at a time. Continue to whisk while adding the honey, melted butter, milk, lemon peel and lemon juice. Pour into the prepared pie shell and bake for about 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center of the tart comes out clean. Remove from the oven and cool on a wire rack.

Based upon a recipe from the National Honey Board

Green Beans with Toasted Nuts

INGREDIENTS
1    pound green beans, ends snipped, cut to 2 inches
½   cup pine nuts, cashews or peanuts (unsalted)
2    tablespoons sesame seeds
2    tablespoons sesame oil
3    large cloves garlic, minced
1    teaspoon soy sauce
1    teaspoon lemon juice
1    tablespoon grated Parmesan cheese. (optional)

METHOD

Place 1 inch of water in a vegetable steamer and bring to a boil. Add the beans, cover and cook for 4 minutes. Drain, rinse with cold water to stop the cooking process, and set aside.

In a small skillet, add the nuts and toast over low heat until they are just beginning to brown. Remove and set aside. Add the sesame seeds and toast them to a golden brown. Remove to the dish with the nuts. To the skillet, add the sesame oil over medium-low heat. Add the garlic and cook for about 1 minute or until the garlic just begins to turn golden. Strain the oil in to a large skillet and discard the garlic.

In a small bowl, stir together the soy sauce and lemon juice. Set aside. For the large skillet, turn the heat up to medium-high and add the green beans. Cook the beans, stirring, for about 8 to 10 minutes until the beans are bright green and tender-crisp. Pour the soy-lemon juice over the beans and toss to coat. Remove to a serving dish and sprinkle with the nuts and sesame seeds. Dust with the Parmesan cheese and serve.

 

Moroccan Eggs

This recipe is for 1 serving but can be expanded to however many guests you may have. It looks difficult but really is not, and is entirely worth the effort. Amaze them all with this dish.

INGREDIENTS

EGGS
½   tablespoon butter
2    eggs
1    tablespoon low fat yogurt or sour cream
¼   teaspoon ground cumin
¼   teaspoon turmeric
¼   teaspoon ground cardamom
¼   teaspoon salt
1    tablespoon feta cheese

SAUCE
1    tablespoon olive oil
½   cup chopped onion
2    cloves garlic, minced
1    cup diced tomatoes, drained
¼   teaspoon sugar
½   teaspoon ground cumin
¼   teaspoon ground cinnamon
½   teaspoon paprika
1    pinch cayenne pepper (optional)

METHOD

EGGS
Preheat the oven to 325 F. Melt the butter in a 4 inch wide ramekin or similar round dish. Tilt the dish from side to side to spread the melted butter over the entire dish. Set aside.

In a medium bowl, beat the eggs and whisk in the sour cream until thoroughly blended. Add the cumin, turmeric, cardamom and salt and mix. Add the feta cheese and stir it into the mixture.  Pour the mix into the prepared ramekin, place the ramekin into a lipped baking dish or pie tin, add ½ cup of water to the baking dish and place into the oven.

Cook for about 20 minutes and then watch very closely until it browns very nicely. Remove gently from the oven (it may settle some), remove the ramekin from the baking dish using a flat turner or other device and put a plate over it. Using hot pads, flip the plate and ramekin over and the eggs will come out. Then, put a serving plate over the eggs and flip it again to get the eggs right-side up for serving. Surround with the sauce and serve.

SAUCE

In a medium skillet, heat the olive oil and add the onions. Cook over medium heat for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the tomatoes and ¼ cup of liquid, either from the canned tomatoes or white table wine. Add the sugar, cumin, cinnamon, paprika and cayenne. Stir and cook for about 15 minutes – or until the eggs are done

Chicken Sweet Potatoes

INGREDIENTS
3    tablespoons Dijon mustard
2    teaspoons dried thyme
3    tablespoons olive oil, divided
2    pounds skinless boneless chicken thighs or breasts
2    medium sweet potatoes, peeled, cut into 1 inch pieces
1    large white onion, cut into 1 inch wedges

METHOD

Position a rack in the lower third of the oven and preheat the oven to 450 F.

Cut the chicken into 2 inch square pieces. Combine the mustard, thyme and 2 tablespoon of olive oil in a small bowl and spread the mixture evenly on the chicken. Toss the sweet potatoes and onion in another bowl with the remaining tablespoon of olive oil. Carefully place the vegetables in the center of a lipped baking sheet. Put the chicken on top of the vegetables and place the baking sheet to the oven.

Roast for 15 minutes, remove from the oven and turn the vegetables, temporarily removing the chicken. Replace the chicken and continue to roast for 15 to 20 minutes until the vegetables are soft and begin to brown and the chicken is done. Remove from the oven and serve.

Based on a recipe in Eating Well magazine