College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [38]
Serves 10
1 large onion
2 cloves garlic
2 carrots
3 zucchini
3 yellow squash
1 green bell pepper
2 eggplants
1 tablespoon canola oil
1 teaspoon ground cumin
¼ teaspoon cinnamon
1 teaspoon crushed red pepper
1 teaspoon salt
3½ cups water
½ cup raisins
1 (15-ounce) can diced tomatoes
1 (15-ounce) can chickpeas
2½ cups uncooked couscous
Peel the onion and cut into ¼-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Peel the carrots and cut into ⅛-inch-thick slices. Trim the ends of the zucchini and yellow squash and discard. Cut them in half lengthwise and slice widthwise into ¼-inch-thick pieces. Cut the bell pepper in half, remove the seeds and membranes, and cut into ½-inch pieces. Peel the eggplants and cut into ½-inch cubes.
Place the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes. Add the carrots, zucchini, squash, bell pepper, cumin, cinnamon, crushed red pepper, salt, and 1 cup of the water and cook, stirring occasionally, for 5 minutes. Stir in the eggplant, the raisins, the tomatoes with their juice, and the chickpeas with their liquid. Cover and cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender.
Meanwhile, bring the remaining 2½ cups of water to a boil. Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.
Spoon some of the couscous into the center of each plate and top with the vegetable tagine.
Cooking 101:
A tagine is a Moroccan stew named after the special pot in which it’s cooked. A traditional tagine pot is made of heavy clay and consists of a base that’s circular and flat with low sides, and a large cone-shaped cover that rests inside the base during cooking. The design of the cover returns the condensation to the bottom. The cover is removed and the base is taken to the table for serving.
Chile Relleno Casserole with Spanish Rice
Although this isn’t chile rellenos in their traditional form, it’s actually even better because it’s way easier and just as tasty. This is good for parties because you can make everything ahead of time, then just put the casserole in the oven and reheat the rice before serving. –M
Serves 10 to 12
Casserole
Oil or cooking spray
2 (27-ounce) cans whole green chiles
4 cups mixed grated Cheddar and Jack cheeses
3 eggs
2 tablespoons flour
1½ cups milk
Rice
1 large onion
3 cloves garlic
2 tablespoons canola oil
2 (15-ounce) cans diced tomatoes
2 teaspoons Mexican seasoning
2 cups white rice
4 cups water
To prepare the casserole: Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with oil or cooking spray.
Drain the chiles, slice them open lengthwise, and arrange them in a single layer in the bottom of the prepared pan. Sprinkle with one-third of the cheese, then cover with another layer of chiles. Sprinkle another one-third of the cheese over the chiles, cover with a final layer of chiles, and top with the remaining cheese.
Separate the egg whites from the yolks and place in separate bowls. Beat the egg whites with a whisk until stiff. Add the flour to the egg yolks and stir until smooth. Slowly pour the milk into the egg yolks, stirring constantly until completely incorporated. Slowly fold the egg yolk mixture into the egg whites until fairly well combined. Spread the egg mixture over the cheese and bake for 45 to 50 minutes, or until lightly browned. Remove from the oven and let stand for 5 minutes before cutting.
To prepare the rice: Peel and coarsely chop the onion. Peel and finely chop the garlic, or pass it through a garlic press.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 10 minutes, or until the onion is translucent. Add the tomatoes with their juice, Mexican seasoning,