Simmering

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

Ingredients:

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

Directions:

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)

 

Kashmiri Gobi

(A northern India dish)

Ingredients:

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

Directions:

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)

The Kashmiri Gobi

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Ginger Turnips with Swiss Chard

(These aren’t from our garden — we didn’t grow turnips or swiss chard — but this was made with local, seasonal produce so I thought it was worth posting. I bought these from the Bad Seed Market, probably the hippiest farmers market I’ve ever been to, but they had wonderful, organic produce)

Ginger Turnips with Swiss Chard

Ingredients:

2-3 Tbsp. butter (I’m sure olive oil would work, too, but butter makes everything SO tasty!)
5-6 medium turnips, sliced, including the greens, sliced into strips
5-6 stalks of chard, sliced, + 2 of the leaves, sliced into strips (I saved the rest of the leaves for a stir fry)
3 cloves of garlic, minced
Ginger, to taste (I like ginger a lot, so I put probably about 2 tsp. though honestly, I didn’t measure so I can’t say for sure)
Salt and pepper to taste

Directions:

Heat butter in a somewhat large skillet over medium heat. Add the sliced turnips and chard stems and cover.  Cook until tender and slightly browned (about 7-8 minutes?), stirring occasionally. Add the greens, garlic, ginger, salt, and pepper, and continue to cook over medium heat until the greens are wilted and bright green (usually only a couple minutes, though for the chard it was slightly longer). Serve immediately over couscous (at least that’s what I did :-))