This afternoon I paid a visit to my favorite produce stand* and picked up a bag of what I call "eat them today" vegetables. Here is what I got for my 89 cents:
3 small bell peppers
1 large onion (with a soft spot)
3 small sweet potatoes
1 pattypan squash
2 cucumbers
1 jicama
Immediately I thought of a spicy vegetable stew. Here is my version, adapted from "Vegetable Bean Stew with Couscous" from Sunset's Vegetarian Favorites.
Moroccan-Style Vegetable Stew
1. Heat 1/2 cup vegetable oil in a large sturdy pot (at least 5 quarts) over medium heat
2. Add the following ingredients:
3. Add 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes. I used the three small sweet potatoes.
Cook for 2 minutes, stirring frequently.
4. Add the following:
5. Add 1 medium zucchini or other summer squash, chopped . I used the patty pan.
Cover, and cook about 5 more minutes, or until the sweet potato is done.
6. I stirred in chopped, cooked chicken breast, but it would be hearty even without.
While the stew was simmering, I cooked some couscous and made a salad (including one of the cukes and part of the jicama).
The result:
Very tasty and enough leftovers for another meal.
* It's not exactly a "stand", since it has a concrete floor and electricity, but I wouldn't call it a "store" either, since it is small, basically unheated and closes at dusk.
Tags: recipes, vegetarian
3 small bell peppers
1 large onion (with a soft spot)
3 small sweet potatoes
1 pattypan squash
2 cucumbers
1 jicama
Immediately I thought of a spicy vegetable stew. Here is my version, adapted from "Vegetable Bean Stew with Couscous" from Sunset's Vegetarian Favorites.
Moroccan-Style Vegetable Stew
1. Heat 1/2 cup vegetable oil in a large sturdy pot (at least 5 quarts) over medium heat
2. Add the following ingredients:
- 1 large onion, chopped
- 2 large bell peppers, chopped
It's prettiest if you use two different color peppers. For tonight's dinner, I just used the three small peppers. - 1 large clove garlic, minced (or pressed)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0-2 teaspoons cayenne pepper, depending on your taste and the heat in your cayenne
I used about 2 teaspoons, and it wasn't burn-your-mouth hot.
3. Add 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes. I used the three small sweet potatoes.
Cook for 2 minutes, stirring frequently.
4. Add the following:- 1 15-oz can of diced tomatoes (with juice)
- 1 15-oz can garbanzo beans, drained
- 1/4 cup water
- 1 tablespoon lemon juice
- salt to taste (err on the side of too little)
5. Add 1 medium zucchini or other summer squash, chopped . I used the patty pan.
Cover, and cook about 5 more minutes, or until the sweet potato is done.
6. I stirred in chopped, cooked chicken breast, but it would be hearty even without.
While the stew was simmering, I cooked some couscous and made a salad (including one of the cukes and part of the jicama).
The result:
Very tasty and enough leftovers for another meal.* It's not exactly a "stand", since it has a concrete floor and electricity, but I wouldn't call it a "store" either, since it is small, basically unheated and closes at dusk.
Tags: recipes, vegetarian
Comments
Connie (NCRomanceWriter from AW)
Blog Comment Chain #6
Nancy: I'm having a lot of fun playing with my new camera :-)
Alan: I don't deliver, but you are welcome to stop by for dinner any time!
I was thinking just yesterday that it's been years since I've had Moroccan food.
I saw the movie Babel last night. The Brad Pitt and Cate Blanchett storyline takes place in Morocco. There's a dinner scene with some Moroccan shepherds; they were eating some sort of thick vegetable stew mixed with couscous.
The woman seated behind me said, "Ew," probably because the characters were eating with their fingers.
But I thought, "Hey, that food looks pretty good."