Sweet-and-Sour Indian Vegetable Stew

Ingredients

1 small head cauliflower
400-g pkg pre-cut butternut squash, about 3 cups
1 small eggplant
1 onion
2 tbsp Indian curry paste
680-mL can tomato sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
19-oz can lentils or chickpeas, drained and rinsed
1 handful cilantro, chopped (optional)

Method

1. Chop cauliflower into small florets, chop squash into bite-sized pieces, and slice eggplant into finger-sized pieces. Coarsely chop onion.
2. Lightly oil a large pot and set over medium heat. When hot, add onion and sauté until tender, 3 to 4 minutes.
3. Stir curry paste into pot and cook until fragrant, 1 minute.
4. Add tomato sauce, 1/2 cup water, vinegar, sugar and veggies. Cover and bring to a boil. Reduce heat to medium-low.
5. Simmer, covered, stirring occasionally until vegetables are tender, 25 to 30 minutes.
6. Add lentils for the last 5 minutes of cooking. Sprinkle with cilantro. Delicious over rice and with a dollop of plain yogurt.

Makes 8 servings.

Source: Chatelaine magazine

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Stew Pork Ribs with Onion

Ingredients

8 oz ribs, sweet and sour cut
1 onion (about 4 oz)
4 black mushrooms
few slices ginger
1 tsp mashed garlic

Marinade

1/2 tbsp light soy sauce
1/3 tsp sugar
1/2 tsp cornstarch
1 tbsp oil

Seasoning

1 tbsp oyster sauce
pinch of sesame oil
pinch of pepper
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/4 tsp salt
1 cup water

Cornstarch Solution

1/2 tsp cornstarch
2 tbsp water

Method

1. Soak and trim mushrooms. Squeeze out excess water.
2. Remove outer membrane of onion. Slice.
3. Marinate ribs with marinade for 10 minutes.
4. Saute onion and ribs with 2 tbsp oil. Add ginger and garlic. Sprinkle with wine. Add seasoning and mushrooms. Stew with low heat for about 25 minutes until ribs are tender.
5. Add cornstarch solution. Cook until sauce thickens. Serve hot.

Source: Chinese Stew Dishes

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Bell Pepper Stew

Ingredients

6 onions, thinly sliced
1/3 cup extra-virgin olive oil
2 (14-ounce) cans tomatoes, with juice
2 red bell peppers, seeded, cored, and cut into thin slices
2 yellow bell peppers, seeded, cored, and cut into thin slices
2 green bell peppers, seeded, cored, and cut into thin slices
1/3 cup white wine vinegar
1 cup pitted green olives, coarsely chopped
salt
fresh parsley leaves to garnish

Method

1. Sauté the onions in the oil in a large saucepan over medium heat until softened, about 5 minutes.
2. Add the tomatoes and bell peppers. Cover and simmer over low heat until the sauce has thickened, about 30 minutes.
3. Stir in the vinegar and cook for 5 minutes.
4. Add the olives and season with salt. Simmer for 5 minutes.
5. Garnish with the parsley and serve warm.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

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Lamb with Red Bell Pepper and Rioja

Ingredients

2 pounds lean lamb fillet
1 tablespoon flour
4 tablespoons olive oil
2 red skinned onions, sliced
4 garlic cloves, sliced
2 teaspoons paprika
1/4 teaspoon ground cloves
1-2/3 cups red Rioja wine
2/3 cup lamb stock
2 bay leaves
2 thyme sprigs
3 red bell peppers, halved and seeded
salt and ground black pepper
bay leaves and thyme sprigs, to garnish
green beans and saffron rice or boiled potatoes, to serve

Method

1. Preheat the oven to 325°F. Cut the lamb into chunks. Season the flour, add the lamb and toss lightly to coat.
2. Heat the oil in a frying pan and fry the lamb, stirring, until browned. Transfer to an ovenproof dish. Lightly fry the onions in the pan with the garlic, paprika and cloves.
3. Add the Rioja, stock, bay leaves and thyme and bring to a boil stirring. Pour the contents of the pan onto the meat. Cover with a lid and bake for 30 minutes.
4. Remove the dish from the oven. Stir the red bell peppers into the stew and season lightly with salt and pepper. Bake for another 30 minutes until the meat is tender. Garnish the stew with bay leaves and sprigs of thyme and serve with green beans and saffron rice or boiled potatoes.

Makes 4 servings.

Source: Healthy Mediterranean Cookbook

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Zucchini and Peanut Burger with Okra and Tomato Stew

Ingredients

2 zucchini (200 g), grated
1/2 cup roasted peanuts, chopped finely
2 eggs, beaten lightly
2 tablespoons finely chopped fresh parsley
1/2 cup cooked brown rice
1/2 cup stale breadcrumbs
plain flour
2 tablespoons vegetable oil

Okra and Tomato Stew

1 tablespoon oil
1 medium onion (150g), sliced thinly
1 clove garlic, crushed
425 g can tomatoes
12 (150g) okra
1 tablespoon finely chopped fresh parsley

Method

1. Make okra and tomato stew. Heat oil in medium saucepan, cook onion and garlic, stirring, until onion is soft.
2. Add undrained crushed tomatoes, okra and parsley. Simmer, covered, 20 minutes.
3. Squeeze excess moisture from zucchini.
4. Combine zucchini, nuts, egg, parsley, rice and breadcrumbs in large bowl.
5. Shape into six burgers and toss in flour.
6. Heat oil in large frying pan, cook burgers until browned.
7. Serve with okra tomato stew.

Makes 6 servings.

Source: Great Vegetarian Food

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