Monday, November 22, 2010

Just Say No to Eating Animals Monday, Volume 3: Fast, Good, & Nutritious-- No Way!

So, like many, I’m on a journey.  It’s all about order.  The house, work, food everything needs its rightful place.  What did I do with my time and love for food?  Easy, create menus for dinner for the next several weeks.  We aren’t having any repeats.  No, I didn’t take the easy way out and declare Wednesday Spaghetti night.  I see this as an opportunity to try recipes I always meant to.  So it goes something like this, I look for healthy and relatively uncomplicated/quick recipes during the week for dinner and perhaps something a bit more complex, or longer to prepare on weekends and holidays.

This week’s Just Say No to Eating Animals Monday meal is a North African Stew from Eating Well magazine.  Here’s the beauty of this dish, not only is it “A Keeper” in our household it’s actually good for you and the bonus, features some of our beloved box-ripened tomatoes.  Yep, we had tomatoes for dinner from our garden!

North African Vegetable Stew with Poached Eggs adapted from Eating Well:


·                                 2 teaspoons extra-virgin olive oil
·                                 3 cups frozen pepper stir-fry vegetables
·                                 1 1/2 teaspoon cumin
·                                 Pinch of salt
·                                 1/4 teaspoon paprika, plus more for sprinkling
·                                 1/8 teaspoon cayenne pepper
·                                 4 cloves garlic, minced
·                                 1 28-ounce can or 2 14 1/2-ounce cans diced tomatoes
·                                 1 19-ounce or 15 1/2-ounce can chickpeas, rinsed
·                                 Freshly ground pepper, to taste
·                                 4 large eggs


Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 5
to 7 minutes.

Stir in 1/4 teaspoon paprika and cayenne, and then add the cumin.

Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 10 to 15 minutes. Season with pepper.

Break eggs into separate quadrants of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs
are set, 10 to 12 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate.

This was served with warm pita bread and a  salad of carrots, oil-cured olives, greens, with  anan orange- olive oil vinaigrette.  Don't forget the hot mint tea made from fresh mint.

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