Ypsi Cooks

This was my moms rule for every food: two bites every time, whether you like it or not. Now we enforce the same rule with our children (though she doesn’t, but that’s another story). And that is how Eli came to love Moroccan stew. Well, that and garbanzo bean races with Uncle Abe… Maybe the golden raisins had something to do with it? Anyway, the recipe came from my mom, and it’s now a Ypsi-Cook family favorite, so much so that I made 2 HUGE batches in order to store some for the winter. With a little reheated frozen brown rice, I’m looking forward to those no-cook/just a little bit of cleaning nights.

Moroccan Vegetable Stew

Serve with brown rice, millet or cous-cous (not GF). The vegetable suggestions (especially the quantities) are suggestions, really. But do be sure to include something orange (carrot, sweet potato, winter squash cubes), and make the pieces small enough for a comfortable bite.

Ingredients:

• Oil
• 1 medium onion, chopped
• 1 tbsp curry powder (or 1 tsp turmeric, 1/4 tsp ea. ginger, garlic, mustard, coriander seed)
• 1 15 oz can garbanzo beans (or 2 cups cooked)
• 1 14 oz can diced or crushed tomatoes (or 2-3 cups chopped fresh tomatoes)
• 2 lg carrots, sliced fairly thick on the diagonal
• 1 medium zucchini quartered lengthwise and sliced (I often sub green beans, and in the summer, I use both)
• 2 garlic cloves, minced
• 1/2 c. golden raisins
• salt & pepper to taste

Heat a large skillet on medium high heat. Add oil to enough for a thin film. Add onion and a little salt and sauté until the onions have gained a little color. Add spices and stir for about 30 seconds, until fragrant. Add garbanzo beans, tomatoes and carrots. Heat to boiling, stirring occasionally and cook until carrots are mostly tender, about 5 min. Lid if necessary. Add zucchini (and/or green beans), garlic and raisins and cook for about 5 min until zucchini is tender. Season to taste & serve over grain or potato of choice. Enjoy.

I’ve been making this for a few years, so I thought I should share it here. To match the simplicity of the recipe, I will be brief. I think there is no better way to consume cabbage than this. If you like the ubiquitous ramen noodle potluck salads, try this: it’s much healthier and, if I do say so myself, more delicious.

Asian Slaw  (This is enough for several small batches of slaw. I love to have this dressing in the fridge for an easy salad all summer long. Cut the recipe in half if you’d like, and it will probably still be plenty for a small head of cabbage or two.)

Measure into a jar with a good lid:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup soy sauce
• 4 teaspoons roasted sesame oil
• 1-1 1/2  tablespoons dijon mustard
• 1 inch of fresh ginger, grated
• 2-4 cloves garlic, minced or grated, optional

Put it in a jar with a good lid and shake until the mustard is dispersed. Pour a little (you can always add more) over chopped cabbage (I usually use 1/2 a head), sliced carrots, green onions and/or vegetables of your choice.  Toss. Sprinkle with chopped almonds, sunflower and/or sesame seeds if desired. Store leftover dressing in the fridge.