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Full Online Book HomeLearning KitchenAfrican - Vegetable - African Mixed Vegetables Tajine
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African - Vegetable -  African Mixed Vegetables Tajine Post by :anosek Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3043

Click below to download : African - Vegetable - African Mixed Vegetables Tajine (Format : PDF)

African - Vegetable - African Mixed Vegetables Tajine

This chunky vegetable North African stew is great served with rice or couscous. It comes from the "Flavors of Africa" cookbook by DeWitt, et al. (Prima, $16). It sounds weird, but raisins are common in stews like these. If you're skeptical, eliminate them. You'll still have a wonderful stew.

1 cup dry chickpeas (garbanzo beans)
2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, minced
1 cup sliced carrots
2 fresh green chilies, like jalapenos, seeds and stems removed, sliced
1 cup sliced zucchini
2 cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon (freshly ground) black pepper
2 1/2 cups vegetable stock or chicken stock
1/2 cup raisins
Juice of 1 lemon
1/4 cup chopped green onions, white part only
2 tablespoons chopped fresh cilantro

Soak chickpeas in water overnight in the refrigerator.

Drain and rinse the chickpeas. Put them in a large, heavy casserole covered with cold water. Bring to a boil and cook chickpeas until tender, about 1 hour. The cooking time depends on the age of the chickpeas. Drain chickpeas, chop them coarsely and set aside.

Heat the oil in a large, heavy skillet and sauté the onion, garlic, carrots, chilies and zucchini for 3 minutes. Add the tomatoes, cumin, salt and pepper and simmer for 2 minutes.

Add the stock and raisins, and bring the mixture to a boil. Add the chopped chickpeas to the boiling mixture, reduce the heat to a simmer, cover and simmer for 25 minutes.

Stir in the lemon juice, scallions and cilantro, and serve.

Serves 4 to 6.

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Appetizers - Bacon -  Bacon & Water Chestnut Appetizers
1 lb. bacon - regular thickness 2 (8 oz.) cans whole water chestnuts, drained 1/2 cup packed brown sugar 1/2 cup ketchup Cut bacon slices into thirds. Wrap each water chestnut with bacon and secure with a toothpick. Place them on a jelly roll pan (on a rack) and bake at 350 degrees until the bacon is cooked, 30 minutes or so. Mix the brown sugar and ketchup. When the bacon is cooked, put them in a smaller baking pan. Pour the sauce over the top and bake again until the sauce is carmelized and bubbly, about 15 minutes or so.

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African - Tiramisu -  Twinkie Tiramisu
1 box of Twinkies (10 each) 16 oz of Ricotta Cheese 8 oz of Marscapone Cheese 1 lb of Powdered Sugar 2 oz of Dark Rum 6 oz of Kahlua 1 Hershey's Chocolate Bar (milk or dark chocolate) 1 tablespoon of Cocoa Powder Line a 9" x 13" x 3" pan (or similar size) with Twinkies. Distribute for even coverage. Drizzle Twinkies with Kahlua and let them soak. Next, combine Ricotta and Marscapone with a large spoon until smooth. Slowly begin to add Powdered Sugar (reserve 1/8th package of sugar for garnish) and whisk until mixture is smooth but heavy. Add