A Knife makes a Moroccan Stew

So this brand new knife* gets unpackaged one night during June gloom and thinks, "This is the night to make that Moroccan stew I've been thinking about." He pulls the veggies out of the refrigerator drawers, mentally checking off the items that need to be taken care of. Slightly wilted swiss chard, barely fresh squash, lonely carrots that are scattered among the leaves. Skip the limp fava beans and oldish beets.

The rest of the ingredients are ready to go, so the knife takes the vegetables to task. Wilted stalks get thrown out, leaves are salvaged and chopped with a flare. He makes all the squash equal by cubing them evenly, after quickly lopping their heads and feet off. Peeled carrots are diced in a flash, and an onion prepped with a few sharp slices.

Now that the knife has made quick work of the normally burdensome veggie prep, the stew is basically made - spices coat the veggies, liquids hydrate the lentils, chickpeas fill out the final product. Et voilà, Moroccan stew! A satisfying day's work to inaugurate a knife's promising career.



Moroccan Vegetable Stew
Based on Surfas' Moroccan chili recipe

½ lb green lentils
2 cans garbanzo beans
8 C of water or chicken stock
1 C diced carrots
2 C shredded greens (chard, spinach, or kale will do)
1 C diced squash or zucchini
1 diced onion
1 can diced tomato
1 bunch chopped cilantro
1 T ground ginger
2 T ground cumin
1 tsp ground cinnamon
Salt and pepper as needed

if you can afford/access these specialty ingredients:
1 pinch saffron threads
½ C diced preserved lemons peel only

In a large soup pot sauté onions, carrots, and seasonings until translucent about 4 to 5 minutes. Add lentils, tomatoes, preserved lemon and chicken stock to cover. Let simmer until lentils are al dente about 20 minutes. Add garbanzo beans, greens, and squash and let simmer for 10 more minutes. Re-season if necessary.

Note: Sausage can be added if desired, and any of the vegetables can be replaced with other vegetables as you see fit. This makes a lot of food!

*a celebration of my lovely new knife - really, you would like it too!

Lemon Garlic Hummus

A lot of people ask me if hummus is difficult to make, and what it is made of, so I say here to all of you: it is easy, and it is made of yummy ingredients. I love hummus because I enjoy its flavors and texture, but I also like that it is a healthy snack since it is high in fiber and protein while low in fat. If you find that it doesn't immediately appeal to you, try it in its homemade incarnation - good hummus had to grow on me over time, and now I can't get enough of it. Either as part of a Mediterranean spread or on its own, you can easily find ways to give this a home in your cooking repertoire. So here's what you need to make it yourself!

Lemon Garlic Hummus
Recipe adapted from The Barefoot Contessa Cookbook
Pictured above in upper right (tabbouleh on the left, chermoula on the bottom)

2 C canned chickpeas/garbanzo beans, drained, liquid reserved
1/3 C tahini sauce
4 T lemon juice (1-2 lemons)
zest of one lemon
2 small garlic cloves, minced
2 T liquid from chickpea cans, or water
8 dashes Tabasco
1 1/2 tsp. salt (sea salt if possible)

Combine all ingredients in a blender or food processor and process until smooth. May be altered to include other ingredients to taste, including olives, bell peppers, and more. Serve chilled or room temperature with pita, veggies, crackers, etc.

Note: A friend of mine has discovered a method to the ultimate smooth hummus which involves mixing the ingredients in an order that emulsifies the liquids, so I may feature that discovery at some point.