MOROCCAN VEGETABLE STEW

June 25, 2017 / Lyn Jones / 0 Comments

6 servings

1 cup each of chopped onions and sliced celery
1 med sweet red pepper, sliced
4 garlic cloves, minced
1 Tab plain flour
1 tsp gr cinnamon
1/2 tsp each of curry powder and  grd cumin
1/4 tsp each of grd cloves, tumeric  and paprika
1 sm eggplant, cubed
1/2 medium butternut – peeled, cubed
1 can (16 oz) whole tomatoes – drained & coarsely chopped
1/2 cup lo salt vegie stock
250g thawed whole  small okra, stems trimmed
1 can  (16oz) chickpeas – rinsed & drained
1/4 cup each of raisins (sultanas) and blanched whole almonds – toasted (opt)
salt and grd black pepper

1.  Coat a Dutch oven with non-stick spray. Warm over med heat until hot. Add first 4 ingredients, saute 5 mins or until tender.

2.  Stir in flour & spices. Stir over med-low heat for 2 mins. Stir in eggplant, butternut, toms & stock. Bring to boil over high heat. Reduce to low, cover and simmer 10 mins.

3.  Stir in okra, chickpeas, raisins & almonds (if using). Simmer 10-15 mins, until okra is tender.
Season to taste. Serve in shallow bowls.

Pumpkin Soup with PB

June 24, 2017 / Lyn Jones / 0 Comments

Makes 4 servings

2 medium baking potatoes, peeled & cut into 2″ pieces
1 cup buttermilk
1 Tab butter
2 cups finely mashed pumpkin
2 Tab chunky peanut butter
2 cups low-salt vegie stock
1.5 cups skim milk
1/4 tsp grd cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice

1. Place the potatoes in a 2-quart (8 cup) saucepan; add cold water to cover. Over med-high heat, bring to boil then reduce heat to low. Cover & simmer 15-20 mins or until tender. Drain well.

2. Transfer potatoes to a blender. Add buttermilk and process until smooth.

3.  In a 3-quart saucepan over medium heat, melt butter. Stir in potato mixture, pumpkin & pb; mix until smooth. Stir in the stock, then milk, cinnamon and nutmeg. Cook, stirring frequently, for 4-5 mins. or until heated through. Remove from heat and stir in the lemon juice.

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