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Monday, October 18, 2010

Moroccan vegetable stew for crockpot

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Makes a huge pot--found this at myrecipes.com

"This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous (or use RICE to be gluten free and a dollop of plain yogurt if you eat dairy). Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker." It took me 4 hours on high. You want the veggies to not be over cooked.

Yield: Makes 12 cups; 6 to 8 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne NOTE--I ONLY USED 1/8 TSP AS THIS WOULD BE HOT WITH 1/2
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup or so of cabbage if desired
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants (it is also good without the currents and almonds)
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

This is also good with Cabbage and about 2 cups of cooked rice (I add the rice at the end)

Preparation
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook( I think it would be good to do the onions with this next time), stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, HIGH IS FOUR HOURS AND LOW WOULD BE 8 to 9 hours.

4. I prefer not to do the blender bit at all---I like it as is...but you can Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls. In this pic I ONLY DID 2 CUPS CAUSE I LOVE THE WHOLE VEGGIES.---as I said I like to not blend it at all add add 2 cups cooked rice.

1 comment:

Lesley said...

Can't wait to try it! Perfect for fall.
mymommymakesit