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!

Vegan Béchamel Sauce

I realize that my savory/meal posts are very inconsistently scattered between my baking posts, but that does not mean I am less committed to cooking for daily meals - I just tend to keep things sparsely healthy for those meals, so it's a little less interesting and less photogenic to post those items. Plus I really get excited about sugar and butter and all that good stuff!

Still, I was very enthused about this little, versatile item when it popped up on Chocolate and Zucchini, and ran out to buy some soy milk in order to whip up my own Swiss Chard gratin (pretty stalks of rainbow Swiss chard cooking in the photo above).

There are just so many reasons to make this sauce: it's quick and easy to make with ingredients you probably keep around the house, lower in fat than normal béchamel, vegan, creamy, and tasty enough to use as a base for many different dishes. If you're not vegan, add an egg to the sauce and you get an even richer healthy base for your dish. I didn't have the nutmeg, but it was still good.

I have also fallen in love with Gruyère cheese recently (how often do I say that about a food item?), especially when added to greens and whole wheat pasta, so I was pleased to see that this gratin was topped with the nutty mountain cheese. Okay, the recipe actually calls for Comté, but Gruyère was the much cheaper option at my store, and very good. It also makes use of bran (wheat bran, in my case) instead of bread crumbs as a crisp upper layer, another healthy substitution that won me over.

You should now be convinced that it's time to make a healthy, tasty meal! I've included a series of photos below which portray the changes in the sauce as the milk gets incorporated; sorry there's not better lighting over my stove!

Vegan Béchamel Sauce, from Chocolate and Zucchini

4 teaspoons vegetable oil
2 tablespoons flour
240 ml (1 cup) plain non-dairy milk, cold or at room temperature
salt, pepper, nutmeg

Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring (that's a roux blanc).

Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.

Follow the photo series below if you are uncertain of how the sauce should look as you work the milk in.

Stirring the flour into the oil:

Adding the first bit of milk off the heat:


Next additions of milk:


Starts smoothing out:


Before cooking it the 5-7 minutes:


The velvety consistency, sauce sticking to the sides of the pan:


This is not a technical explanation, just a description of how it worked for me. Happy sauce making!

Swiss Chard Tart

Since I've made this tart four times in the last week, I feel like I need to share it with you all. I've made it so many times not just because it has a whole wheat crust, or because it's another way to get veggies on the table, or because it's a vegetarian entrée, or to use my new tart pan, but because it tastes so good! This tart is full of unexpected flavors and textures that bring something unique to any meal.

This recipe is based on Chocolate and Zucchini's Swiss Chard Pie, but I swapped out the pizza crust for the pâte brisée in the C&Z cookbook, which I made with whole wheat flour, and I used cottage cheese instead of costlier ricotta.

First, you make the pastry 30 minutes to one day ahead of time (it can be frozen for up to three days).

Pâte brisée
1 1/3 C King Arthur white whole wheat flour (white flour if desired)
1/2 tsp salt
8 oz chilled unsalted butter
1 large egg, lightly beaten
Ice cold water

In a mixing bowl, stir together the flour and salt, and then cut in the butter with a pastry cutter or a fork until the butter and flour together make a coarse texture (this may also be done in a food processor). Stir in the egg, and then mix in the water one teaspoon at a time until the pastry starts to come together and you can form a ball. Make it into a flattened ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator 10 minutes before you plan to use it. After the 10 minutes, roll it out into a circle the size of your 10-inch tart pan (with removable bottom, if possible) on a floured pastry cloth. Lay the dough over your tart pan and press it lightly around the bottom edge. Use your hands to even the edges of the dough with the pan, removing any extra dough and smoothing out the edges. Now your dough is ready for the filling.

Preheat the oven to 425 degrees while you prepare the filling.

Chard filling
1 bunch Swiss chard
1 clove garlic, minced
1 handful raisins
1 handful pine nuts, toasted
1/2 C cottage cheese or ricotta cheese

Make a cup of tea and soak the raisins in the tea.

Prepare the Swiss chard by washing the leaves and stems. Separate the leaves from the stems and chop the stems to bite-size pieces. Gradually heat the clove of garlic in 1 tsp of olive oil in a saucepan, and then add the chard stems and cook them for a few minutes. Once they start to get translucent, add the chard leaves torn up into bite-sized pieces and cook for a few more minutes until wilted. Drain the cooked chard in a colander and then squeeze out excess moisture by placing cooked chard in a clean dish towel or doubled paper towel, twisting the towel around the chard, and squeezing out as must moisture as possible (if you skip this step, the tart will be watery).

Mix the drained chard with raisins, pine nuts, and cottage cheese/ricotta. Pour the mixture into the tart crust and spread evenly. Add more cheese if you'd like the tart to be more full.

Bake in the oven for 25 minutes and let cool before serving.