Moroccan (inspired) Vegetable Stew

The pretty weather makes me want to grow vegetables.  My natural instincts leave the little plants to wither and die in the summer sun.  So, I make this dish and feel a little better.  It is great as a main dish or with some grilled chicken on the side.  Like so many others, this recipe is an adaptation of someone else’s.  You can find the original in The Frugal Gourmet on Our Immigrant Ancestors, listed in the Recommended Cookbooks section at the left.  Check it out if you haven’t already.  There’s good stuff there…really.

Moroccan 7 Vegetable Tangine

(AKA: Veggie Stew)

Total Time: 1 hour

Serves 8 to 10

3 tablespoons olive oil

1 cup onion, diced (I usually use red onion for the color, it’s purdy)

3 garlic cloves, finely chopped

1 medium eggplant, unpeeled, and cut into 1-inch pieces

3 cups chicken stock or veggie stock

1 cinnamon stick about 3-inches long or 1 teaspoon ground cinnamon

1 teaspoon curry powder

1 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon fresh ground black pepper (or to taste)

1 medium carrots, cut 1/2-inch dice

1 medium parsnips, cut 1/2-inch dice

1 medium zucchinis, cut 1/2-inch dice

1 medium yellow squash, cut 1/2-inch dice

1 red bell pepper, cut 1/2-inch dice

Place the cubed eggplant in a colander, salt generously and let it drain for 20 minutes. While eggplant is draining, dice other vegetables. Rinse the eggplant well and let drain a few more minutes.

Heat a 6- to 8-quart casserole and add the oil. Add the onion, garlic and eggplant. Sauté over low heat until the onion is just tender, about 5 to 10 minutes.

Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper.  (A friend, who really likes this recipe, doesn’t like curry powder.  So for M, leave out the curry powder.)  Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the carrot, parsnip, zucchini, squash, and red pepper. Simmer, uncovered, for at least 15 minutes to let the carrot and parsnip soften.

Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous.  Don’t eat the cinnamon stick!

Italian Sausage and Kale Soup

The weather in Memphis can change quickly, clear and 80 degrees one day, rainy and 35 degrees the next.  Sometimes you need to a warm hearty soup in a hurry.  Here it is, inspired by the Tuscan soup at Olive Garden (my daughter’s favorite restaurant).  However, you can make this soup at home, eat it, and wash the dishes faster than you can get a table at OG.

Italian Sausage and Kale Soup

Total time:  25 minutes

Serves 6 to 8

1 pound Italian sausage, removed from casings

5 1/2 cups chicken stock

2 or 3 medium potatoes, pealed and diced

1 bunch kale, thoroughly washed and stems removed, ruff chopped

½ teaspoon salt

¼ teaspoon crushed red pepper (optional)

½ cup heavy cream

Brown sausage in a 6 quart heavy pot, breaking up large chunks.  Add all other ingredients, except cream.  Bring to a boil then reduce to a simmer.  Continue to simmer until potatoes a kale are soft, about 10 minutes.  Add cream and simmer a few minutes more.  Serve