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African Vegetarian Stew
4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to
a boil, lower the heat, and simmer until the vegetables
are tender, about 30 minutes.
Note: Serve the couscous separately, if desired. Parsnips
may be substituted for the kohlrabi.
Yield: 8 servings
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Jambalaya
1 pound smoked sausage - sliced
1/2 pound ham - diced
1 tablespoon oil
2 onions - chopped
1 green pepper - chopped
1/2 cup celery - chopped
1/2 cup green onions - chopped
1 can tomatoes (16 oz)
3 cups beef, chicken stock or water
2 cloves garlic - chopped
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups rice -uncooked
1 pound shrimp, peeled and deveined
Heat oil in skillet. Fry the sausage and ham. Add onion,
green pepper, green onions and celery and saute until
tender or soft. Add tomatoes, stock or water to pot. Add
garlic, bay leaf, pepper, salt and rice. Stir, bring to
a boil - then reduce heat. Cover and simmer for 15
minutes. Add water if Jambalaya seems dry. Add strimp,
re-cover and cook 15 minutes longer. Mix well. (Serves
6-8).
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