Quinoa with Moroccan Winter Squash and Carrot Stew Recipe

Quinoa with Moroccan Winter Squash and Carrot Stew
Bon Appétit | January 2006
by Bruce Aidells and Nancy Oakes

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.



(Not Your Mother’s Slow Cooker Cookbook)

1 large eggplant, peeled and cut into 1 inch cubes


2 medium sized bell peppers, seeded and cut into big squares

10 plum tomatoes, peeled and chopped or one 14.5 oz can of diced plum tomatoes

2-3 cloves garlic

1/2 cup olive oil

5 zucchini or summer squash, ends trimmed and cut into thick rounds

1-2 tablespoons fresh basil

Freshly ground black pepper

Put the cubed eggplant in a colander and sprinkle with salt. Let stand 1 hour to drain. Press out the excess moisture with the back of a spatula and pat dry with paper towels

Combine the eggplant, onion, bell peppers, tomatoes and garlic in the slow cooker. Pour over the olive oil and toss to coat. Cover and  cook on high for 1 to 1 1/2 hours or on low for 2-3 hours

Stir in the zucchini. Cover and  continue to cook on high for another 1 1/2 hours or low for 2 – 2 1/2 hours. The last hour, add the basil and season with salt and black pepper. The vegetables will be cooked but will still hold their shape.

Serve hot with goat cheese, at room temperature with lemon wedges and parmesan cheese or cold drizzled with basalmic vinegar.

Lentils with Ham and Rosemary

(not Your Mother’s Slow Cooker Cookbook)

2 medium size yellow onions, chopped

2 cups diced cooked ham (i.e. black forest ham)

1 cup diced carrot or parsnip

1 cup chopped celery

2 cloves garlic, chopped

3/4 tsp dried rosemary, crushed

3/4 tsp rubbed sage

1/4 tsp freshly ground pepper

1 bay leaf

1 pound dried brown lentils, picked over and rinsed

1 14.5 oz can beef broth

5 cups water

Chopped flat leaf parsley for serving

Saute onions, carrots and celery in olive oil

Combine with all other ingredients in crock pot. Cover and cook on high until the lentils are tender, 2 1/2 to 3 hours. Add boiling water for soupier lentils.

Discard bay leaf, garnish with parsley, if desired, before serving.


Red Lentil Dal with Aromatics (Deborah Madison)

1 cup red lentils

1 small onion, finely chopped

2 garlic cloves

1 jalapeno chile, seeded and chopped

3 tablespoons ghee or clarified butter

1/2 teaspoon tumeric

1-15 oz can unsweetened coconut milk, minus the cream


2 shallots, sliced

1 dried red chile, broken into pieces, or 1/4 teaspoon red pepper flakes

3 bay leaves

1 teaspoon mustard seeds

Wash the lentils in several change of water. In a saucepan over medium-high heat, saute the onion, garlic, and chile in 2 tablespoons of the ghee for 1 minute. Add the tumeric, lentils and 3 cups water. Bring to a boil, then lower the heat and simmer covered until the lentils are soft, about 30 minutes. Add the coconut milk and simmer for 5 minutes more, stirring occasionally. Taste for salt and remove from the heat.

Heat the remaining ghee in a small skillet over high heat. Add the shallots, red chile, bay and mustard. Frey until the mustard seeds begin to turn grayish, about 1 minute. Stir this into the lentils, then serve.

Yogurt and Cucumber Soup with Mint

1 quart yogurt, drained for 25 minutes

1 1/2 cups milk or buttermilk

2 garlic cloves

salt and freshly milled white pepper

2 cucumbers, peeled if waxed

1/4 cup chopped parsley

3 tablespoons chopped mint

1 tablespoon extra virgin olive oil

a few drops fresh lemon juice

4-6 mint sprigs for garnish

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 teaspoon with a mortar until smooth. Halve the cucumbers lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cucumber, herbs and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well and serve garnished with mint sprigs.

Carrot and Red Pepper Soup (Deborah Madison)

2 tablespoons butter or olive oil

1 red bell pepper, cut into 1 inch slices

2 cups diced onion

1 pound carrots, thinly sliced

2 tablespoons white rice

salt and freshly milled pepper

2 tablespoons chopped parsley

3 tablespoons chopped dill

grated zest and juice of 1 orange

6 cups water or vegetable stock

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon of salt. Cook over medium heat, covered, until the onion has softened completely about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve.

Lentil and Spinach Soup (Jamie Oliver)

2 carrots

2 celery stalks

2 medium onions

2 cloves of garlic

1 3/4 quarts chicken or vegetable broth

olive oil

a thumb-sized piece of ginger root

1/2-1 fresh red chili to your taste

10 grape or cherry tomatoes

2 cups red lentils

7 cups spinach

sea salt and freshly ground black pepper

1 cup natural yogurt

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice and garlic. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid ajar until the carrots have softened but are still holding their shape, and the onion is lightly golden. Meanwhile peel and finely slice the ginger. Seed and slice the chili. Remove the stalks from the grape or cherry tomatoes and slice the tomatoes in half. Add the boiling broth to the pan with the lentils, ginger, chili and tomatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on, or until the lentils are cooked. Add the spinach and continue to cook for 30 seconds.

Season well with salt and pepper. You can serve the soup as is; or, using and immersion blender or liquidizer, pulse until smooth. Divide between your serving bowls. Delicious topped with a dollop of natural yogurt.