This past week I’ve wrestled with a lot of discouragement (mostly from my so-far-fruitless job search and the uncertainty about the next couple months that it brings). I feel stretched with the tension of this transition until I’m brittle and snappish. I try to soak in God’s words over me and the dreams solidifying in my heart. But I still feel pretty lost in the in between.
In the meantime, though, I’ve still been doing a lot of cooking, planning menus and trying new recipes. I’ve become enamored with the cinnamon/tumeric combination that give dishes an exotic sort of taste, so I thought I’d share a couple recipes I made recently.
The kids were hanging out in the kitchen with me, munching on bites of tomato and zucchini while I made this first one. When dinner time came, Shelby gave them pizza rolls, but they cried for the vegetable stew until she finally gave them some. They ate all their vegetables – and asked for seconds – but never did finish those pizza rolls. I consider that a success :-).
Couscous with Butter Beans, Zucchini, and Tomato Stew
1 Tbsp. plus 2 tsp. olive oil
1 medium onion, diced
1 28 oz. can of tomatoes, drained
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. coriander
1/2 tsp. tumeric
1/2 tsp. cinnamon
1/4 tsp. cayenne
1 can of butter beans (don’t drain)
3 medium zucchini, diced
2 c. water
1 1/3 c. dried couscous
Heat 1 tablespoon of oil over medium heat in a deep skillet. Sauté the onions in the oil, for five minutes, then add the tomatoes, garlic, ginger, coriander, tumeric, cinnamon, and cayenne. Saute, stirring frequently, for 3 minutes. Stir in the butter beans (including the liquid), zucchini, and 1/4 tsp. salt. Cover and cook for 15 minutes, stirring occasionally.
Meanwhile, bring the water to a boil, along with the remaining 1/4 tsp. salt and the remaining 2 tsp. oil. Stir in the couscous. Immediately cover the pan and remove from the heat. Let stand at least 5 minutes. Just before serving, fluff the couscous. Ladled the stew over the couscous and serve.
(This recipe was modified from a recipe in The Best 125 Meatless Mediterranean Dishes, by Susann Geiskopf-Hadler and Mindy Toomay – one of my current favorite cookbooks from the library)
(A northern India dish)
1 large onion, chopped
4 garlic cloves
2-inch piece of fresh ginger, peeled and coarsely chopped
3 tomatoes, chopped
6 Tbsp. oil
1 large cauliflower, separated into florets
1 tsp. ground tumeric
1 tsp. cayenne pepper
1 tsp. cinnamon
1/2 tsp. cloves
3 bay leaves
1 tsp. sugar
1 tsp. salt
1/4 c. cashews, chopped
Puree the onion, garlic, ginger, and tomatoes together in a food processor. In a saucepan, sauté this mixture with the tumeric and cayenne for 3 minutes. Add the cinnamon, cloves, bay leaves, sugar, and salt and simmer for a 5 more minutes.
Meanwhile, heat the oil in a deep saucepan over medium heat and sauté the cauliflower until it is beginning to brown and soften. Add the prepare sauce and the cashews and stir together. Let cook for about 5 minutes more. Serve over quinoa or your choice of grains.
(This recipe was modified from one found in World Food Café; Global Vegetarian Cooking, by Chris and Carolyn Caldicott)