From My Kitchen

Eggplant Stew

3/29/2020

1 medium onion, chopped
3 cloves of garlic, sliced
1 big eggplant or two medium ones, peeled lengthwise in stripes
1 zucchini, diced
1 potato, diced
2 tbsp pepper paste or tomato paste
3 tbsp olive oil
3 tomatoes, grated or 1 can of diced tomato processed in a blender
1/3 cup water or vegetable stock
1/3 cup parsley, chopped
salt
black pepper
pepper flakes

-Saute onions, garlic, and eggplant with olive oil on medium heat for 15 minutes.
-Add tomato/pepper paste, stir for 1-2 minutes.
-Add the rest of the ingredients except parsley. Cover and cook on low for 40-45 minutes.
-Sprinkle parley on top a minute or two before you turn it off.

Serve with rice and bread.

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Moroccan Stew

3/29/2020

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from ambitiouskitchen.com
INGREDIENTS

1 tablespoon olive or coconut oil
1 medium white or yellow onion, chopped
6 cloves of garlic, minced
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash (from about 2 pounds butternut squash)
1 cup green lentils, rinsed well
1/2 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro
Optional: a few basil leaves, chopped

INSTRUCTIONS

Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

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Fish Chowder

2/27/2020

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Serves 4
from Genius Kitchen

Ingredients

1 lb cod or haddock fish fillet
2 tablespoons sunflower oil
1 medium onion, sliced
1⁄2 cup celery, diced
2 cups raw potatoes, diced
1⁄2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1⁄2 teaspoon pepper
1 cup milk or cream

Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.

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Eggplant Stew

Moroccan Stew

Fish Chowder

from my kitchen

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