Recipe of the Week!

November 4, 2009

20081212633646669269648157The weather is getting cold (in most parts of the country anyway), which means it’s soup and stew season.  Today’s Recipe of the Week comes from a local grocery store’s magazine, and it’s a stew that will delight vegetarians and surprise carnivores.  The earthiness of the vegetables makes it a hearty dish, and the sweet and spicy salsa give it a great contrast.  The basic flavors are Indian in nature, but it’s not a traditional Indian dish.  Serve it with some fresh rolls (or naan if you can get it) and it’s a delicious, healthy and satisfying meal.

Vegetable Stew with Fruit Salsa

Fruit salsa
½ tbsp. grated orange zest
2 oranges, peeled and sectioned, sections cut into thirds
¼ cup freshly squeezed orange juice
½ granny smith apple, peeled, cored and cut into ½-inch dice
½ jalapeño, seeded and finely diced
1 clove garlic, minced
3 scallions, white and green parts, finely sliced
1 tsp. sugar

4 tbsp. plain yogurt

Vegetable stew
1 tsp. olive oil
½ large onion, diced
½ cup sliced mushrooms

½ red bell pepper, diced
1 tbsp. grated fresh ginger (or ½ tbsp. ground ginger)
1 clove garlic, minced
1 tsp. garam masala or curry powder
1/2 tsp. freshly ground black pepper
1 tbsp. spicy mustard
1 (14-oz.) can diced tomatoes
1 large potato, peeled and cut into ½-inch dice
¼ head cauliflower, cut into bite-sized pieces
1 (8-oz.) can low-sodium vegetable broth
½  cup green beans, cut into 1-inch pieces
½ tsp. kosher salt, or to taste
2 tbsp. finely chopped cilantro

1. In a medium bowl, combine all salsa ingredients (except yogurt). Mix well, cover, and chill until ready to serve (can be made up to a day in advance).                                                                                    2. Heat oil in a large soup pot over medium heat. Add onion and cook until soft, about 3 to 4 minutes. Add mushrooms and bell pepper and cook until they begin to release their liquid, about 5 to 6 minutes.                                                                                                  3. Add ginger, garlic, garam masala or curry powder, black pepper, mustard, and tomatoes. Stir well to distribute spices, then cook for 3 minutes.                                                                                                 4. Add potatoes and cauliflower and pour in broth. Bring to a boil over medium-high heat, then lower heat, cover, and simmer until potatoes are just barely tender, about 10 minutes.
5. Add green beans to pan and bring to a boil. Maintain a simmer over medium-high heat and cook, uncovered, for 5 more minutes, until potatoes are tender when pierced with the tip of a knife. Stir in salt and cilantro and cook for 2 more minutes.
6. Ladle stew into bowls. Top with a spoonful of salsa and a dollop of yogurt.  Serve remaining salsa in a bowl on the side.  Eat!


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