Sunday Night Supper: Moroccan Carrot and Squash Stew
This week’s Sunday Night Supper is coming to you on a Tuesday. My apologies. I promise a new system next week so you can actually MAKE the meal on Sunday if you feel so inclined.
This week, it turned a little colder and I feel drawn to big pots of hot, steaming foods. Now, Moroccan stew might not be the first thing that jumps into your mind, but bear with me. This ménage a trois of squash, carrots and spices infuses my house with the scent of warmer lands and my stomach with healthy, delicious brain food.
First off, I need to say that this recipe requires a lot of spices. Now, spices might seem a little pricey at the outset, but that large upfront cost is going to allow you to travel to India on a Tuesday, march around Africa on Thursday and seduce a Frenchman on Saturday.
Moroccan Squash and Carrot Stew
Recipe from Gourmet Magazine
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Stew Quinoa
For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. |
Now, that looks horribly and complicated and intimidating. It is not. Let’s do this in plan English and we can get an idea of what is going on.
Step 1: Combine the spices and S & P in a small bowl and set aside. Now, you can use what you have, but paprika, cumin and chili are essential (and ESSENTIAL for you to have forever) Ginger and turmeric greatly enhance the flavor
Step 2: Saute onion and garlic in olive oil in a large pot until they smell really delicious. About five minutes.
Step 3: Toss the spice mixture in with the onions and stir until onions are coated
Step 4: Add one cup water, double the amount of tomatoes called for (juicier this way), a squeeze of lemon juice and bring to a boil.
Step 5: Add the squash and carrots and simmer until tender, about 20 minutes.
While that is happening…..
Step 6: melt butter in a large pan and sauté some garlic and a little onion (the idea that you have to put carrot here too is silly in my opinion) until brown, about 5 minutes
Step 7: add a few dashes of turmeric—for color and flavor—and stir around a bit.
Step 8: add 1cup quinoa and 2 cups water, boil, then cover and simmer until water is absorbed, about 15 minutes.
Step 9: stir in chopped cilantro and mint. If you choose to buy only one, go with the cilantro.
EAT!
