Winter Vegetable Bowls 

Warm oven roasted vegetables in a meat gravy.

Meaty Moroccan Stew:
Saute ground lamb or pork or beef with onions. Be sure there is enough fat then saute in flour and cook to add flavor to the flour. Saute in cinnamon, coriander, cumin, tumeric, paprika, Simmer in chicken broth. Add currants or golden raisins, garlic, maybe green olives.

To easily peel butternut squash poke all over with fork. Roast about 10 minutes on the rack. Let cool enough and the skin comes right off with a knife. Scoop seeds. Cube then roast in salt and olive oil in convection oven. Roast carrots and onions in salt and olive oil.

Soak and cook quinoa.

To serve: Layer quinoa, vegetables then meat gravy into pasta bowls.
Pork Gravy:
Ground pork sauteed with onions. Saute in kale. Add more fat and 1/2 c white flour. Saute to add flavor to the flour. Add broth and simmer until thick. Add 1 can Trader Joes fire roasted tomatoes.

Soak 3 c amaranth in water with a little yogurt added for about 5-8 hours. Rinse carefully. Bring 5 c water to a boil. Add salt only after cooking or grains will not become tender. Simmer about 8 minutes then let sit covered about 15 minutes. Stir in salt and butter to taste.

Roast rudabaga, onion, eggplant in salt and olive oil in the convection oven until caramelized and soft.

Layer into a pasta bowl to serve: Amaranth polenta, roasted vegetables, a spoonful of meaty gravy. Admire the warmth and beauty of the colors.

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