This variation is based on the slaw recipe presented as the companion for Marinated Flank Steak in The Essential New York Times Cookbook. The two foods echo each other with similar flavors and good texture contrast.
Asian Slaw
Foods to cut:
3 Cups thinly sliced red cabbage
2 carrots peeled and thinly sliced
2 shallot minced
2 scallions thinly sliced
1 Cup thinly sliced Thai basil leaves (the original recipe would have used sweet basil)
To measure for the dressing:
2 Tablespoons oil (we use canola, the original recipe called for peanut oil)
1 Tablespoon lime juice
1 teaspoon sesame oil
1/2 teaspoon salt (the original recipe called for 3/4 tsp but we cut it back a little)
How to: This dish is really all about the prep work and measuring. Just get it all in a bowl and toss well so the veggies are well coated with the dressing.
Variations: The original recipe also called for 2 small hot chiles, seeded and minced.
Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
February 25, 2013
June 8, 2012
Tunisian Vegetable Stew
This dish from Moosewood Restaurant Cooks at Home has really stood the test of time for us. We've been making it for years and I still love it!
Tunisian Vegetable Stew
Veggie base:
1 large onion thinly sliced (the original recipe calls for 1 1/2 cups, but I don't measure. Use two if your onions aren't particularly large)
splash of olive oil
1/2 a cabbage thinly sliced (original recipe calls for 3 cups)
1 bell pepper cut into strips
Spices:
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon (original recipe called for 1/4, but we like more)
1/8 teaspoon cayenne (or a little more)
To stew with:
28-ounce can of chopped tomatoes (undrained)
16-ounce can of chick peas (drained)
1/2 cup raisins (original recipe calls for just 1/3 cup)
juice of a lemon (original recipe calls for 1 Tablespoon)
To serve with: optional crumbles of feta cheese
How to:
Saute onions until softened. Add in the cabbage and saute at least 5 minutes more. Add the bell pepper and the spices. Cook another minute. Add the tomatoes, chick peas and raisins. Simmer covered for about 15 minutes. Add lemon juice and top with some crumbles of feta.
If you make ahead, hold off adding the feta until just before you serve it.
This keeps well in the fridge and tastes even better the next day.
It's dairy-free and vegan if you omit the cheese, in which case you may want to add salt.
Tunisian Vegetable Stew
Veggie base:
1 large onion thinly sliced (the original recipe calls for 1 1/2 cups, but I don't measure. Use two if your onions aren't particularly large)
splash of olive oil
1/2 a cabbage thinly sliced (original recipe calls for 3 cups)
1 bell pepper cut into strips
Spices:
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon (original recipe called for 1/4, but we like more)
1/8 teaspoon cayenne (or a little more)
To stew with:
28-ounce can of chopped tomatoes (undrained)
16-ounce can of chick peas (drained)
1/2 cup raisins (original recipe calls for just 1/3 cup)
juice of a lemon (original recipe calls for 1 Tablespoon)
To serve with: optional crumbles of feta cheese
How to:
Saute onions until softened. Add in the cabbage and saute at least 5 minutes more. Add the bell pepper and the spices. Cook another minute. Add the tomatoes, chick peas and raisins. Simmer covered for about 15 minutes. Add lemon juice and top with some crumbles of feta.
If you make ahead, hold off adding the feta until just before you serve it.
This keeps well in the fridge and tastes even better the next day.
It's dairy-free and vegan if you omit the cheese, in which case you may want to add salt.
Subscribe to:
Posts (Atom)