Tuesday, January 15, 2008

For You, Miss Meliss

A week ago at work, Melissa asked me for recipes. She was bored with what she was already doing and was ready for new ideas. Since she liked the Morroccan Beef Stew I made once and already has been making it on her own, I've got a few recipes for her. Ready, Melissa?

Chickpea and Vegetable Tagine

1 Tablespoon vegetable oil
2 onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
3 carrots, peeled and cut into chunks
One 2-pound butternut squash, peeled, seeded and cut
into chunks
One 19-ounce can chickpeas, rinsed and drained
One 14-ounce can diced tomatoes (no salt added)
2 small sweet potatoes, peeled and cut into chunks (1cup)
2 parsnips, peeled and cut into chunks
1 bay leaf
1/4 cup chopped flat leaf parsley


1. In a large saucepan, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add garlic and cook one minute, stirring. Add spices--cumin, pepper, cinnamon--and cook one minute, stirring.

2. Stir in the carrots, squash, chickpeas, tomatoes, sweet potatoes, parsnips, bay leaf and 1 cup water; bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are tender, 45-55 minues; discard bay leaf. Sprinkle with the parsley and serve. Makes 4 servings, from Weight Watchers Versatile Vegetarian. 7 points per serving

Curried Cauliflower with Black Beans

1 Tablespoon + 1 teaspoon vegetale oil
1teaspoon cuury powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small cauliflower, cored and separated into florets
1/2 teaspoon crushed red pepper flakes
One 14- ounce can crushed tomatoes
One 19-ounce can black beans, rinsed and drained
2 tabled spoons minced cilantro

1. In a large nonstick skillet, heat the oil. Add the curry, cumin and coriander; cook, stirring, until just fragrant, 10-15 seconds. Add the cauliflower, pepper flakes and 1/4 cup water; cook, stirring as needed, until the cauliflower is well-coated and nearly all the liquid is evaporated, 3-4 minutes.

2. Ad the tomatoes and 1/4 cup water; cook, covered, stirring as needed, until slighly thickened, about 10 minutes. Gently stir in the black beans; cook until heated through, 2-3 minutes. Sprinkle with the cilantro. Makes 4 servings, from Weight Watchers Versatile Vegetarian. 3 points per serving.

Turkish White Bean Stew

1 cup great Northern beans, picked over, rinsed and drained

2 Tablespoons olive oil
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon sugar
Pinch crushed red pepper flakes
2 Tablespoons chopped flat leaf parsley
2 Tablespoons fresh lemon juice
1/2 teaspoon salt

1. Soak the beans overnight (cover 1 pound dried beans with 10 cups water in five quart saucepan. Cover tightly and refridgerate 6-8 hours or overnight. Drain and rinse beans.)

2. In a medium saucepan, bring the beans and 3 cups water to a boil. Reduce the heat and simmer, partially covered, 30 minutes. Drain, leaving the beans in the saucepan.

3. In a medium non-stick skillet, heat the oil. Add onions; cook until softened, stirring as needed, about 5 minutes. Add the carrots, celery, and garlic; cook, stirring as needed, until the celery is golden, about 5 minutes.

4. In the saucepan, combine the beans with the onion mixture. Add the tomato paste, sugar, pepper flakes and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 1 hour. Add half the parsley, the lemon juice and salt; cook 10 minutes. Serve, sprinkle with the remaining parsley. Makes 4 servings, from Weight Watchers Versatile Vegetarian. 5 points per serving.


Well, Melissa, I hope you find these helpful, even though you don't need to eat Weight Watchers or lose weight. Tell me what you think!

No comments: