For stew:
First, roast whole pumpkin (but small--the small ones have better flavor) in baking dish with a little water in the oven at about 400 degrees for 40 minutes or so, until very soft. While pumpkin roasts, cheat and empty a can of Goya's "Chickpeas in sauce" into a large pot on the stove. Add a can of whole tomatoes, chopped, along with juice. Throw in some grated ginger, a lot of hot curry powder, quite a bit of cumin, a touch of cayenne pepper, a spoon or two of brown sugar to balance the tomatoes' acidity, maybe a spoonful of honey (preferably buckwheat) if you like things sweet. Peel and dice a couple yams and add to pot. Remember the pumpkin in the oven, let cool until handle-able, and then remove seeds & skin and mash in a bowl with a little of the sauce from the pot. Add to pot, stir. Let simmer for half an hour or so, until the yams are soft but not squishy.
Serve stew over couscous.
We drank a Robert Mondavi 2002 Cab with this, provided by Jen, and it was lovely. Despite being stuffed to the gills afterwards, we did manage to take on the challenge of eating a little bit of the afore-mentioned banana bread with chocolate chips for dessert.
First, roast whole pumpkin (but small--the small ones have better flavor) in baking dish with a little water in the oven at about 400 degrees for 40 minutes or so, until very soft. While pumpkin roasts, cheat and empty a can of Goya's "Chickpeas in sauce" into a large pot on the stove. Add a can of whole tomatoes, chopped, along with juice. Throw in some grated ginger, a lot of hot curry powder, quite a bit of cumin, a touch of cayenne pepper, a spoon or two of brown sugar to balance the tomatoes' acidity, maybe a spoonful of honey (preferably buckwheat) if you like things sweet. Peel and dice a couple yams and add to pot. Remember the pumpkin in the oven, let cool until handle-able, and then remove seeds & skin and mash in a bowl with a little of the sauce from the pot. Add to pot, stir. Let simmer for half an hour or so, until the yams are soft but not squishy.
For couscous:
Saute a couple yellow onions in butter or olive oil with some cinnamon and maybe some cardomom if you've got any, over medium heat until very soft and starting to caramelize, circa 20 minutes or so. Add appropriate amount of chicken or vegetable broth for amount of grain and bring to a boil. Throw in some chopped dried fruit (i.e. cranberries, apricots, dates, figs, what ever you've got lying around). Let the fruit soak up the flavor for a few minutes, then add appropriate amount of couscous, remove from heat, stir, and leave covered for 5-10 minutes. Fluff with fork before serving.
Saute a couple yellow onions in butter or olive oil with some cinnamon and maybe some cardomom if you've got any, over medium heat until very soft and starting to caramelize, circa 20 minutes or so. Add appropriate amount of chicken or vegetable broth for amount of grain and bring to a boil. Throw in some chopped dried fruit (i.e. cranberries, apricots, dates, figs, what ever you've got lying around). Let the fruit soak up the flavor for a few minutes, then add appropriate amount of couscous, remove from heat, stir, and leave covered for 5-10 minutes. Fluff with fork before serving.
Serve stew over couscous.
We drank a Robert Mondavi 2002 Cab with this, provided by Jen, and it was lovely. Despite being stuffed to the gills afterwards, we did manage to take on the challenge of eating a little bit of the afore-mentioned banana bread with chocolate chips for dessert.
2 comments:
what a wonderful idea to put up recipes and menus and wines and such stuff on here!!! your meal sounds wonderful . . . i can almost smell it.
you'll have to continue doing this so i can feel as if i'm there sharing it with you.
That sounds amazing!
I cant wait to try it!
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