Here are my plants, see how grown up they look! The zucchini is kind of going crazy, it is getting tons of flowers, and I'm kind of nervous about them, though, I'm not sure if I'm doing it right. But the other day we sauteed one and it was tasty, so I guess it's okay. My landlady says you can eat the flowers, so maybe we'll do that too. There are two bell pepper plants now, I planted the second one about a month after the first one, I think I saved the poor thing from the home depot. The small one is just barely starting to get flowers and buds on it, but the big one has a couple of peppers and even though they are going kind of slow, they are definitely growing. The tomato is humongous, it has flowers on it, but I haven't seen any fruits growing yet. I like to go out and give them hugs and whisper to them about how special they are.
01 May 2010
The idea for this dish is from a Moroccan tagine. Something that I have never actually eaten, unfortunately, but I saw this recipe for a lamb tagine with all these different vegetables, and I really wanted to try it. We were feeding the missionaries, and what better time to experiment with crazy food than when you have a captive audience, right? Actually, I get super nervous about cooking for other people, start thinking too much and second guessing myself, so maybe not the best idea after all.
The original recipe is from a cookbook I got at the library, "The Africa Cookbook: Tastes of a Continent" by Jessica B. Harris. It calls for lamb, carrots, turnips, eggplants, calabash squash (like a pumpkin) and zucchini, along with spices, of course. That combination of vegetables seemed a little more autumnal that I wanted, so I did something a little different, and hopefully still preserved the spirit of the thing. I meant to serve it with couscous, but apparently I didn't have any couscous. It was really good with the rice that I cooked instead with vegetable stock and a little cardamom. You could of course add meat, beef or lamb would be good, brown them to start with in olive oil and spices, then add the vegetables as directed. Or you can grill your favorite meat and serve it on the side, in case you are feeding a vegetarian. Pesky vegetarians.
olive oil for sautéing
5-6 carrots, chopped into 1 inch chunks
1 onion, chopped not too small
2 teaspoons fresh ginger, roughly chopped
fresh ground black pepper, to taste
5 or 6 cardamom seeds, or about 1/4 tsp. fresh ground cardamompinch saffron (optional)
3 sweet bell peppers, chopped into 1 inch chunks
3 zucchinis, chopped into 1 inch chunks
1 - 1 1/2 cups vegetable stock
6-8 sprigs cilantro, leaves coarsely chopped
6-8 sprigs parsley, leaves coarsely chopped
Sauté the carrots and the onion in olive oil for a couple of minutes, add cardamom, black pepper and saffron, half of the ginger. Add the bell peppers, and zucchinis and stock. Simmer covered for 20-30 minutes, add the remaining ginger halfway through. Stir occasionally until the vegetables are soft and there is less liquid, it shouldn't be too dry, but it shouldn't be soupy at all. Add the chopped cilantro and parsley leaves, let simmer an additional 5 or so minutes. The colors of the vegetables should be bright and cheerful, and the flavor with the spices will be bright and cheerful, too. Serve along with rice or couscous flavored with cardamom or thyme.