Tag Archives: bell peppers

Moroccan Chickpea Curry with Couscous

28 Wednesday Oct 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

≈ 3 Comments

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This is a really quick and simple curry, with a lot of savory moroccan flavors and beautiful mixture of color – red, orange, white, and green. Adapted from Cooking Light, September 2007. Serve with couscous.

Moroccan Curry

INGREDIENTS

  • 2 tbsp EVOO
  • 1 1/2 medium onions, chopped
  • 1 small to medium butternut squash, peeled and cubed
  • 2-4 small to medium bell peppers
  • 4-6 garlic cloves, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground paprika
  • 1 tsp ground ginger
  • 2 tsp ground turmeric
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1/8 tsp ground cayenne pepper
  • 1 1/2 to 2 cups vegetable broth or chicken broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, drained and rinsed
  • 1 (14 1/2 oz) can diced tomatoes, undrained
  • Fresh cilantro, chopped
  • 1 medium to large bunch of winter greens (kale, collards, swiss chard, mustard greens, or other)
  • 1 tbsp lemon juice (such as Santa Cruz Organic)

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add stock, tomato paste, chickpeas, butternut squash and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. Stir in cilantro, winter greens and juice. Cover, and simmer an additional 5-10 minutes, or until butternut squash is tender and greens are cooked.
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Mexican Lentil Stew

12 Monday Oct 2009

Posted by in Dinner, Entree, Lunch, Recipe, Stew

≈ 4 Comments

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This is a scrumptious, hearty and medium spicy stew and a great way to use a lot of winter greens, jalapenos, and random autumn vegetables. Use french lentils instead of regular, because they hold their shape better and have a nice firm texture. Served with buttered cornbread, drizzled with honey.

MexicanLentilStew

INGREDIENTS

  • 2 tbsp EVOO
  • 1 large sweet onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium orange bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 3 fresh jalapenos, seeded, and minced
  • 1 long red fresh hot pepper, seeded and minced
  • 2 small, fresh very dark jalapeno peppers, seeded and minced
  • 4-8 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 medium potatoes, cut into ¼ inch cubes
  • ½ bunch cilantro, rinsed and chopped
  • ½ bunch flat leaf parsley, rinsed and chopped
  • 7 cups chicken broth
  • 2 cups water
  • 2 cups French lentils
  • 2 bay leaves
  • 4 links, already cooked andouille chicken sausage (such as Trader Joe’s), sliced
  • 1 medium bunch red swiss chard, rinsed and chopped
  • 1 large bunch mustard greens, rinsed and chopped
  • tbsp balsamic or red wine vinegar

DIRECTIONS

  1. Heat EVOO in a large stock pot over medium-high heat. Add chopped onions, bell peppers, jalapenos, and other hot peppers. Saute 5-10 minutes, stirring occasionally until they begin to brown.
  2. Stir in cumin, coriander, and minced garlice. Cook for another 1 minute.
  3. Add broth, water, lentils, parsley, cilantro, potatoes, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Meanwhile, brown sliced sausage in a sauté pan over medium-high heat. Add to stew. Pour about ½ cup stew liquid into sausage pan and stir, until browned bits have been removed. Add this liquid back to the stew.
  4. When 20 minutes is up, add swiss chard and mustard greens to stew. Stir well, and bring to a boil. Cover, reduce heat and simmer for an additional 5-10 minutes until potatoes and lentils are tender.
  5. Stir in vinegar and season with salt and pepper to taste.

Fall Vegetable Stew

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Stew, Vegan, Vegetarian

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This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.

INGREDIENTS

  • 3 tbsp EVOO
  • 2 cups chopped red or yellow onions
  • 3-6 cloves of garlic, minced
  • 4 bay leaves
  • 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
  • 2 tbsp Old Bay Seasoning
  • 14.5 oz can of diced tomoatoes (such as Muir Glen)
  • 1 medium butternut squash (can also use sweet potatoes), peeled and diced
  • 3 potatoes, peeled, and diced
  • 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
  • 2 cups water
  • 1 bunch greens (used mixture of collard greens and bok choy)
  • 1 quart container of green/purple beans, eat bean cut in thirds
  • 1 cup chopped red bell peppers (about 1-2 bell peppers)
  • 1 medium golden zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
  • Salt and pepper to taste
  • Freshly grated parmesan (optional)

DIRECTIONS

  1. In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
  2. Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
  3. Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
  4. Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.

Roasted Vegetable Enchiladas

01 Thursday Oct 2009

Posted by in Recipe, Vegetarian

≈ 2 Comments

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After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion