4th November 2008

    Caribbean Vegetable Stew

    Another great way to use our CSA veggies tonight: a very colorful, unusual stew with strong flavors of lime and cilantro along side sweet potatoes, tomatoes, and okra. This recipe comes from the vegetarian recipe book The Moosewood Restaurant Cooks at Home.

    Lisa says:

    Wow, that’s really limey… 

    Chris says:

    See? And we get criticism that we like everything we make. (That’s for you, CB). 

    Lisa says:

    No, I meant that I really liked the lime. 

    Chris says:

    Oh! Well, there goes the I-don’t-love-it example… I like the slight heat from the jalapeno. 

    Lisa says:

    I don’t really taste it. 

    Chris says:

    Really? Hmm, well, next time I won’t remove the seeds. I was worried that it would be too spicy for you. 

    Lisa says:

    Well, you could have left them in this time. I really, really like this soup. 

    Chris says:

    I do too, but I’m going to say it’s not the best in history, just to even things out a bit. 

    Caribbean Vegetable Stew
    2 cups chopped onions
    2 tbsp vegetable oil
    3 cups chopped cabbage
    1 jalapeno, minced
    1 tbsp grated fresh ginger
    2 cups water
    3 cups diced sweet potatoes, cut into 1/2- to 3/4-inch cubes
    salt to taste
    2 cups fresh chopped tomatoes
    2 cups frozen sliced okra
    3 tbsp fresh lime juice
    2 tbsp chopped fresh cilantro
    chopped peanuts
    sprigs of cilantro

    In a large pot, saute the onions in the oil on medium heat for 4 or 5 minutes.
    Add the cabbage and the jalapeno and continue to saute, stirring often, until the onions are translucent, about 8 minutes.
    Add the grated ginger and the water, cover the pot, and bring to a boil.
    Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender.
    Add the tomatoes, okra, and lime juice.
    Simmer until all of the vegetables are tender, about 15 minutes.
    Stir in the cilantro and add more salt to taste.
    Sprinkle the stew with chopped peanuts.
    Top with a few sprigs of cilantro.

    4 Servings

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    posted in Caribbean, Main Dishes, Moosewood Cooks at Home | 2 Comments

    22nd November 2007

    Borani (Spinach and Yogurt Dip)

    The first dish of the day for our Thanksgiving feast was Borani, a Persian spinach and yogurt dip. This recipe comes from The Moosewood Restaurant Cooks at Home cookbook.

    Lisa says:

    This is delicious! And even better after it’s been chilled.

    Chris says:

    Yeah I really like this — next time we have people over I’ll have to make it again, but double the recipe. Hey, I’m thirsty.

    Lisa says:

    Good thing I made Sangria!

    Borani
    ——
    1 bunch fresh spinach, well rinsed, stemmed, and chopped
    1 cup chopped onions
    3 scallions, chopped
    1 clove garlic, minced
    1/4 cup olive oil
    1 tbsp minced fresh dill
    1/3 cup feta cheese
    2 tbsp light plain yogurt
    salt and ground pepper to taste

    After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green. Drain the spinach and press in a colander or sieve to squeeze out the excess moisture.
    Saute the onions, scallions, and garlic in the olive oil. When the onions are soft and translucent, stir in the spinach and dill and heat for about 2 minutes. Use a slotted spoon to press out any extra liquid and transfer to a bowl. Stir in the feta and yogurt and add salt and pepper to taste. Chill for at least an hour.
    Serve with bread or pita.

    Makes approx. 2 cups

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    posted in Appetizers, Moosewood Cooks at Home | 9 Comments


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