Posts Tagged 'Peace Meals'

Moroccan Vegetable Stew

We’ve been undergoing a bit of a food revolution in our house over the past few months, trying to eat as cleanly as possible (when we’re home and can control it, at least!) in the interest of being our best and healthiest selves. We eat lots of organic meat and eggs, lots of fruit and veggies (keeping the Dirty Dozen organic, at least), and a little organic dairy, and we’ve majorly reduced our beer and wine consumption. It’s been tough, but worth it. Lest you think we’re going crazy, I did bring a caramel apple pie to my friend Christopher’s amazing Thanksgiving dinner and enjoyed every single bite. (Life without any indulgence hardly seems worth living, am I right?) Still, we’re doing the best we can as often as we can.

Changing our lunch habits has been a major challenge throughout this process. I used to alternate between Lean Cuisine and turkey sandwiches; Dr. O was eating the previous night’s leftovers, or (horror of horrors!) Lean Pockets, in the event of an emergency. Since I really wanted to get away from processed food, I bought a bunch of glass Snapware at Costco and committed to stocking my freezer with homemade frozen lunches. I’ve made lots of delicious recipes (I’ll share them, promise!), but today’s recipe – Moroccan Vegetable Stew from Peace Meals – is one of my favorites. There’s a lot of prep work with the veggies, but the stew is really simple and tasty. Plus, the ingredients fill my five-quart slow cooker to the brim, which means I have plenty of lunches to freeze.

Moroccan Vegetable Stew
Serves 6 – 8

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried coriander
1 teaspoon dried cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
5 cups vegetable broth (I use organic chicken broth, since that’s what I keep on hand)
2 1/2 cups diced eggplant, about 2 medium
2 cups peeled and sliced carrots, about 5 small
2 cups cauliflower florets, about 1 small head
2 cups sliced zucchini, about 2 medium
1 cup chopped onion, about 1 medium
29 ounces canned stewed tomatoes (I use Muir Glen)
15 ounces canned garbanzo beans
1 cup chopped toasted almonds
3/4 cup currants
1 tablespoon coarse salt
1/2 cup non-fat plain yogurt (optional)

Method:
Heat the olive oil in a medium sauté pan over medium-low. Add the garlic and spices and cook until fragrant, about 1 to 2 minutes; be careful not to burn the garlic. Scrape the garlic and spices into a slow cooker. Add the broth and the remaining ingredients (except the yogurt) and stir. Cook on high for 6 to 7 hours. Allow to cool slightly. Purée 3 cups of the stew in a blender or food processor and return to the slow cooker, stirring to combine. Serve warm with a dollop of yogurt, if desired.

Source: Peace Meals

Moroccan Vegetable Stew

This is such warm, delicious, comforting food. You probably have to like eggplant in order to enjoy this one, but I just adore the way all the vegetables in this dish come together. I also love, love, love the hint of sweetness from the currants and the slight heat from the cayenne pepper.

The first time I made this stew, I was in a huge hurry, rushing to get out the door for some reason. I nearly skipped the almonds since I didn’t want to take the time to toast and chop them. It would have been a huge mistake! I thought it was so strange to put nuts in a slow-cooker stew (surely they would get spongy, right?), but they add such a wonderful texture and flavor to the dish.

TIPS: When I first made this stew, I cut my vegetables into fairly large pieces since I assumed they would cook down quite a bit (especially the eggplant and the zucchini). It didn’t really happen. Now, I use a small dice for the onion, a small-medium dice for the eggplant, and half-moons for the zucchini (and larger carrots). Also, I just put my hand blender right into the slow cooker for a few seconds at the end, rather than dirty my regular blender or food processor.

White Bean Dip with Lemon Sage Olive Oil

Let me introduce you to my current favorite appetizer for entertaining: White Bean Dip with Lemon Sage Olive Oil from Peace Meals.  It’s absolutely delicious and looks really sophisticated, though it’s super easy and can be made ahead.  I originally made it for a gourmet club meeting a few months back, and then re-made it this past weekend when we had friends over for dinner.  It was a hit!

White Bean Dip with Lemon Sage Olive Oil
Makes 2 cups

Ingredients:
1/4 cup olive oil, divided
2 teaspoons minced garlic (about 2 cloves)
1 bay leaf
30 ounces canned white beans, drained and rinsed, with 3 tablespoons whole beans reserved for garnish
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1 tablespoon thinly sliced fresh sage leaves
1 tablespoon finely grated lemon zest
Fresh pita bread or crackers

Method:
Warm 1/8 cup (2 tablespoons) of the olive oil in a medium sauté pan over low heat. Add the garlic and bay leaf, cooking gently for about 1 minute (do not overcook). Discard the bay leaf. Pour the oil and the sautéed garlic into a food processor or blender, setting the sauté pan aside for later use. Add the white beans, lemon juice, and salt to the food processor, and purée the mixture until smooth. Transfer the puréed dip to a serving bowl and top with the reserved whole beans. Heat the remaining 1/8 cup of olive oil in the sauté pan over medium. Add the sage and lemon zest, cooking just until the sage begins to curl and the zest begins to turn golden. Remove from heat and drizzle the infused oil, sage, and lemon zest over the bean dip. Serve warm or at room temperature with pita bread or crackers.

Source: Peace Meals

White Bean Dip with Sage Lemon Olive Oil

Yum, yum, yum.  The texture of the dip is just like hummus, but the sage and lemon create a really distinct flavor profile.  I usually feel like hummus is a bit tangy, but this is smooth, bright (from the lemon), and herbaceous (from the sage).  It’s at its absolute best right when you’ve poured the warm oil, sage, and lemon zest over the top, but it’s still amazing made ahead.  Just allow the oil on top to cool to room temperature, cover your dish with plastic wrap, refrigerate, and then set the dip out 30 or 45 minutes before serving to allow it to come to room temperature.  You (and your guests) will love it!




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