Indian Ratatouille

Posted by trailrunner AL 8 on Fri, Mar 7, 08 at 9:32

Indian Ratatouille

2 c diced red or yellow onion
2 T vegetable oil
2 -4 large garlic cloves minced
1 tsp hot chili ( to taste)
1 T grated ginger root
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t cinnamon
1/4 t ground cardamom
1-2 t salt ( to taste)
generous pinch saffron crumbled ( optional)
1 - 2 c orange juice
5 c eggplant peeled and 1 inch cubes
4 c winter squash peeled and 1 inch cubes
1 1/2 c red bell peppers ( may use mix of colors ) 1 inch cubes
28 oz can crushed tomatoes or 3 c fresh diced and seeded
1/4 c fresh basil or cilantro for garnish

In large stew pot saute' onion in oil till translucent, 10 minutes. Stir in garlic,chili, ginger root, spices and stir 1 minute. Add 1 c OJ and eggplant. Let cook covered 10-15 minutes til eggplant tender. Add everything else except fresh herbs. Simmer covered til squash is tender. may add more OJ as needed. Serve over Basmati rice w/ chutney and cilantro.

notes: I use a double amount of the spices. I did add extra OJ . The green condiment is made by SWAD and can be purchased in Indian stores, it is a fabulous tasting cilantro chutney. The other chutney is my peach chutney. I will post it in peach season.

Slow Cooker Beef Stew

Posted by gldno1 z6MO on Fri, Mar 7, 08 at 8:21

Gardening season is coming on soon, so you might enjoy this Crock Pot recipe that you can leave alone while outside doing your gardening. It is a very thicky stew, and, we think, delicious. I want to give credit to Allrecipes where I originally found it.

The photo doesn't look that appealing; it was what was left and ready to put in the frig before I thought of taking a photo. It will give you an idea of the texture of it.

Slow Cook Beef Stew

INGREDIENTS

* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper;
pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf,
paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6
hours.

Moroccan Chickpea Stew

Posted by Trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Moroccan Chickpea Stew
2t EVOO : saute' 1c red onion diced
1c carrot diced
2 cloves garlic diced

add: 1 1/2 c. sweet potato diced
2t harissa or other hot chile relish
2t cumin ground
1/2 - 1 t salt
1 t chili powder
1/2 t turmeric (if you have a Moroccan spice blend also add 1-2 tsp)

add: 28 oz can crushed tomatoes
15 oz can chickpeas
14 oz chicken or vegetable broth

simmer till potatoes are tender. 30 min. serve over Basmati rice and garnish w/ yogurt and cilantro and pita bread