| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onions |
| 3 |
|
Garlic cloves; pressed |
| 1 |
ts |
Dried thyme |
| 3 |
c |
Cubed potatoes |
| 1 |
c |
Chopped green beans |
| 1 |
|
Red bell pepper; chopped |
| 2 |
c |
Cubed fresh tomatoes |
| 3 |
c |
Vegetable stock |
| 1 |
cn |
(13-ounce) artichoke hearts; drained and halved (reserve the brine) |
| 1/2 |
c |
Pitted black olives; halved, (optional) |
| 1 |
pn |
Saffron |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
I made these two recipes over the weekend - they're from Sundays at
Moosewood cookbook, with appropriate changes to make them. I really like
exotic recipes so I enjoy this cookbook a lot - my husband just loves these
2 recipes - he keeps teasing me that all they need to be perfect is some
chunks of lamb! Anyway, here they are:
Sate the onions and garlic in your favorite sauteeing medium until onions
are translucent. Add the thyme, potatoes, green beans, bell pepper, and
tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
Add the vegetable stock and the brine from the artichokes and simmer,
covered, until the vegetables are tender, about 20 minutes.
Stir in the halved artichoke hearts, the black olives (if you use them),
and a pinch of saffron. Continue to simmer gently for another 5 to 10
minutes. Add the lemon juice, parsley, and salt and pepper to taste.
Serve with bread or on couscous (also suggests to sprinkle with chopped
almonds).
Posted to fatfree digest by "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> on Apr
28, 1998
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