Friday, March 10, 2006
Point Count: Moroccan Vegetable Stew
Modified from this recipe.
Ingredients:
1 tablespoon olive oil - 3 pt.
2 medium carrots, cut into 1/4-inch-thick slices - 0 pt.
1 medium butternut squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes - 8 pt.
1 medium onion, chopped - 0 pt.
1 15 ounce can garbanzo beans, rinsed and drained - 4 pt.
6 roughly chopped roma tomatoes - 0 pt.
1/2 teaspoon each ground cinnamon, cumin, curry powder, and turmeric - 0 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon red pepper flakes - 0 pt.
1 cup quinoa - 12 pt.
2.5 cups vegetable or chicken broth, divided - 0 pt.
2 tablespoons chopped fresh cilantro or parsley - 0 pt.
Directions:
1. In nonstick 12-inch skillet heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, tomatoes, spices, salt, crushed red pepper, and 1 1/2 cups stock; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Meanwhile, prepare quinoa as label directs, but use broth in place of the water called for on the label.
4. Stir cilantro into stew. Spoon stew over quinoa to serve.
Work time: 15 minutes Total time: 55 minutes
4 servings; 27 points total, so just shy of 7 points/serving. Will post about flavors later - this is very similar to a dish I got in a restaurant ages ago and sounds really good to me.
Ingredients:
1 tablespoon olive oil - 3 pt.
2 medium carrots, cut into 1/4-inch-thick slices - 0 pt.
1 medium butternut squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes - 8 pt.
1 medium onion, chopped - 0 pt.
1 15 ounce can garbanzo beans, rinsed and drained - 4 pt.
6 roughly chopped roma tomatoes - 0 pt.
1/2 teaspoon each ground cinnamon, cumin, curry powder, and turmeric - 0 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon red pepper flakes - 0 pt.
1 cup quinoa - 12 pt.
2.5 cups vegetable or chicken broth, divided - 0 pt.
2 tablespoons chopped fresh cilantro or parsley - 0 pt.
Directions:
1. In nonstick 12-inch skillet heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, tomatoes, spices, salt, crushed red pepper, and 1 1/2 cups stock; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Meanwhile, prepare quinoa as label directs, but use broth in place of the water called for on the label.
4. Stir cilantro into stew. Spoon stew over quinoa to serve.
Work time: 15 minutes Total time: 55 minutes
4 servings; 27 points total, so just shy of 7 points/serving. Will post about flavors later - this is very similar to a dish I got in a restaurant ages ago and sounds really good to me.
