Any other ideas for comforting food will be welcome.Veggie Tagine
Ingredients:
Big selection of of veggies roughly chopped into similar sizes. This time I used:
8 oz aubergine (eggplant)
8 oz carrots
6 oz courgettes (zucchini)
3 oz mushrooms
5 oz onions (baby boilers are good)
7 oz peppers (green/red)
13 oz sweet potato (yams? The ones with the orange flesh, anyway!)
3˝ oz apricots (dried & preferably unsulphured), thinly sliced
1 tblsp. cayenne pepper
3 garlic cloves, crushed
2 tblsp. honey
2 tblsp. olive oil (you can use less, but I love the fruity flavour)
2 tblsp. paprika
1˝ oz pine nuts
1 tsp. sesame oil
1 litre stock (chicken or vegetable)
2 cups crushed tomatoes
Whatever herbs crack your whip--I'm a sucker for parsley, myself.
Method:
Salt the aubergine and courgette to draw out any bitter juices, then rinse thoroughly and pat dry. Cook the carrots and onions together in the stock for 5-10 minutes. Add the dried apricots and the other veggies (except the mushrooms) and cook until tender, but not mushy. Drain them, saving the stock.
Sauté the mushrooms and pine nuts in the olive oil. Add the cayenne, paprika, herbs, honey, and tomatoes. Combine with the stock and previously cooked veggies, and bring to the boil. Stir in the sesame oil. Serve with lots of black pepper and a dollop of FF sour cream if you fancy.
Big selection of of veggies roughly chopped into similar sizes. This time I used:
8 oz aubergine (eggplant)
8 oz carrots
6 oz courgettes (zucchini)
3 oz mushrooms
5 oz onions (baby boilers are good)
7 oz peppers (green/red)
13 oz sweet potato (yams? The ones with the orange flesh, anyway!)
3˝ oz apricots (dried & preferably unsulphured), thinly sliced
1 tblsp. cayenne pepper
3 garlic cloves, crushed
2 tblsp. honey
2 tblsp. olive oil (you can use less, but I love the fruity flavour)
2 tblsp. paprika
1˝ oz pine nuts
1 tsp. sesame oil
1 litre stock (chicken or vegetable)
2 cups crushed tomatoes
Whatever herbs crack your whip--I'm a sucker for parsley, myself.
Method:
Salt the aubergine and courgette to draw out any bitter juices, then rinse thoroughly and pat dry. Cook the carrots and onions together in the stock for 5-10 minutes. Add the dried apricots and the other veggies (except the mushrooms) and cook until tender, but not mushy. Drain them, saving the stock.
Sauté the mushrooms and pine nuts in the olive oil. Add the cayenne, paprika, herbs, honey, and tomatoes. Combine with the stock and previously cooked veggies, and bring to the boil. Stir in the sesame oil. Serve with lots of black pepper and a dollop of FF sour cream if you fancy.
I usually eat it with whole-wheat couscous or rice, but it also works well with fresh, warm bread.
I'm with hubby TooFatFish. A recent fall favortie for me has been "Southern Baked Sweet Potatoes with Apples" from the 3FC thread Chicks in the Kithchen/Chicks up for a Challenge. I decreased the butter and sugar and increased the cinnamon.