Couscous with Vegetable Tagine

Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.

It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.

Couscous with Vegetable Tagine

Ingredients:

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method:


1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.

2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.

3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine

Serves: 4
Rating:

Tagine of Pumpkin and Chickpeas

My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!

This dish is very aromatic and beautifully sweet.

Definition courtesy of Wikipedia:

"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."

Tagine of Pumpkin and Chickpeas

Ingredients:

1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves

Method:

1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.

2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).

3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).

4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.

Notes:

* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.

** Vegans should use a vegan margarine such as Nuttlex

*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti

Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas

Serves: 6
Rating:

Corn and Quinoa Soup

Quinoa is native to the upper Andes of Bolivia, Peru, and Ecuador, and is a grain/cereal that can be bought in almost any supermarket and health food store. Woolworths certainly stocks it!

Its protein content is 12-18% which is higher than meat. The proteins quinoa produces are a well-balanced mix that is superior to any other grain. It's also a good source of calcium, phosphorus, magnesium and iron. When cooked, it has a slightly nutty flavour to it.

This dish has a very light flavour and would be good for all times of the year.

Corn and Quinoa Soup

Ingredients:

2 Tbsp oil
1 large leek, diced
3 cloves garlic, minced
1 inch (2.5cm) piece cinnamon stick
1 tsp ground corriander
1 bay leaf
1 cup diced zucchini
6 cups vegetable stock
1 cup quinoa grain
1/2-1 bunch shallots, diced
1 cup corn kernels
1/3 cup lemon juice
1/3 cup fresh parsley (or corriander), minced
salt and pepper to taste
avacado (optional)
tortilla bread (crisped in the oven a little)

Method:

1. Heat oil in a large saucepan. Saute leek, garlic, cinnamon, coriander and bay leaf for 15 minutes until the leek is tender.

2. Add zucchini. Saute another 5 minutes.

3. Add vegetable stock and stir in the quinoa. Simmer for 15-20 minutes until the quinoa is tender.

4. Add the shallots, corn, lemon and parsley, stirring well.

5. Remove cinnamon stick and bay leaf.

6. Slice avacado (1/4-1/2 an avacado per person is fine) into the bottom of the soup bowl and spoon soup over it. Serve with crisped up tortilla bread.

Serves: 5-6

Rating: 4.5/5

Zucchini and Mushroom Bake

This is a "diabetic-friendly", vegetarian recipe.

The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.

Zucchini and Mushroom Bake

Ingredients:

1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated

Method:

1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.

2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.

3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.

4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.

5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.


Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 4

Pesto, Goat's Cheese and Stuffed Field Mushrooms

My mum told me about this recipe and I thought I'd give it a go. It's very sweet, and full of goodness. You can use any pesto you like. I love a good basil pesto, but certainly a beetroot pesto, or even a sun dried tomato pesto would also be great. Definitely one I'm going back to cook again.

Pesto, Goat's Cheese and Stuffed Field Mushrooms

Ingredients:

Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt

Method:

1. Preheat the oven to 180*C. Line a baking tray with baking paper.

2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.

3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.

4. Place stuffed mushrooms in the oven for 20-25 minutes.

5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.

6. Heat the corn kernels through.

7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.

Serves: 2

Rating: 5

Veggie Burgers with Sweet Chilli Mayo Dressing

Another veggie burger idea! The sweet chilli mayo can be used in any other dish too! Tastes yummy, but is really simple.

Veggie Burgers with Sweet Chilli Mayo Dressing

Ingredients:

Burger:

1 can chickpea's (drained)
Half sweet potato (grated)
half medium zucchini (grated)
half medium onion(grated)
1 medium carrot (grated)
1 teaspoon curry powder
2 Vegetable stock cubes
1 free range egg or third cup milk to bind
3/4 cup bread crumbs
Olive oil for frying

Sweet chilli mayo dressing:

3 Tablespoons sweet chilli sauce
4 tablespoons low fat mayo

Method:

1. Roughly chop chickpea's, place in bowl with potato, zuccini, onion, carrot, curry powder, stock cubes, egg and bread crumbs and mix well.Let stand for 10 mins to let flavours infuse.

2. Divide into six and shape into patties, fry on low heat or untill patties are browned and cooked through.

3. Mix sweet chilli sauce and Mayo together.

4. As a serving sugestion, these are great served on a fresh roll with sweet chilli dressing, avacado, roast capsicum and char grilled eggplant.

Serves: 4-6

Rating: 4

Carrot, Zucchini & Parsnip Frittata Fingers

This is a great lunch box food! It's quick and easy and has many variations.

It's so MORE-ISH!!

Carrot, Zucchini & Parsnip Frittata Fingers


Makes
12 fingers

Ingredients:

Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted

Method:

1. Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.

3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.

4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Notes:

* These frittata fingers are suitable for children aged around nine months and older.
* You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe.
* You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.

Makes: 12 "fingers"

Rating: 4.5

Corn and Zucchini Fritters with Salsa

This dish is fun and reheats will the next day. The fritters are like pikelets, so are also great for the kids. It's a really delicious, and yet simple, meal.

Corn and Zucchini Fritters with Salsa:

Ingredients:

Fritters:

50g butter, melted
1/2 cup milk
3/4 cup plain flour
2 eggs, lightly beaten
210g can creamed corn
240g zucchini, grated coarsely
vegetable oil, for shallow frying

Salsa:

3 medium egg tomatoes, chopped coarsely
2 medium avocados, chopped coarsely
1 small red onion, chopped coarsely
2 Tbsp lime juice (fresh is always best)
2 Tbsp finely chopped fresh coriander

Method:

1. Combine butter, milk, flour and egg in a medium bowl and whisk until smooth. Add corn and zucchini; mix well.

2. Make salsa by combining all ingredients in a small bowl.

3. Heat oil in medium frying pan. Cooked heaped tablespoons of batter about 2 mins each side or until broned both sides and cooked through. Drain on absorbant paper. Serve with salsa.

NOTE: Keep the cooked fritters warm in the oven until serving time. You might also like to try adding a little grated cheddar cheese to the batter.

Serves: 4

Rating: 5