RE: "squid-chickpea-turnip stew"
Alright, Brook- what the hell is this?
Alright, Brook- what the hell is this?
Okay, Just got back from the nearby Wal-Mart where I spent my lunch-break... Tonight's meal was utterly ridiculous and quite haphazard 'cause I had me some weird cravin's! What did I eat for my meal as I sat in my car in the parking-deck here at work? Half a dish of tapioca, a bag of sour cream & onion bagel chips, a small dish of egg salad (that I dipt the bagel chips into!) and 5 pieces from the bag of Brach's sugared orange slices! YUM- breakfast of CHAMPIONS!
>RE: "squid-chickpea-turnip stew"<
It's a North African dish, Kevin. From a lady in Tunis. I can post the recipe if you like, but you'll have to start by asking Cathy to send some of her ras el hanout mixture.
It's a North African dish, Kevin. From a lady in Tunis. I can post the recipe if you like, but you'll have to start by asking Cathy to send some of her ras el hanout mixture.
Please do post it that sounds delicious.
Today for breakfast I had an odwalla bar since we had to get up early to go to the doctor.
Lunch is a zuni roll with carrot & apple salad & dinner will be left over venison chili with corn bread, coconut pudding for dessert. Yum!
Today for breakfast I had an odwalla bar since we had to get up early to go to the doctor.
Lunch is a zuni roll with carrot & apple salad & dinner will be left over venison chili with corn bread, coconut pudding for dessert. Yum!
Well, you guys aren't gonna let me get away without typing, huh.
This comes from Fiona Dunlop's The North African Kitchen, a wonderful book that focuses on the dishes of the Maghreb as prepared by private cooks. The recipe was developed by a lady named Dalila Amdouni.
The Moroccan Pumpkin Soup recipe I posted a few days came from this same great book.
The ingredient amounts may appear strange. But keep in mind they are based on metric measurements. So don't hesitate to round off 2 lb 4 oz (a kilo, you see) squid to two pounds. Etc.
Seiches en Leftiyha
(Squid with Turnip)
2 lb 4 oz squid, prepared, rinsed, and cut into equalsized parts*
Salt and ground black pepper, to taste
Olive oil, for frying
1 large onion, peeled and roughly chopped
1 heaping tsp ras el hanout
1 heaping tsp turmeric
About 1 3/4 cups water
5 1/2 oz canned chickpeas, drained and rinsed**
1 lb 2 oz small turnips, peeled and chopped into quarters
Leaves from a bunch of flat leaf parsley, finely chopped
Lightly season the squid with salt and pepper and set aside while preparing the other ingredients.
Heat a little oil in a saucepan and add the onion, squid, and spices. Cook over low heat for a few minutes, stirring continuously, until the onion is soft. Add the water and chickpeas, stir well, and bring to a boil. Lower the heat, cover, and cook gently for about 45 minutes.
Add the turnips and parsley, increas the heat and simmer hard for 15 minutes to reduce the liquid. Adjust the seasoning, if necessary, before serving.
*For this recipe I used bodies only, but there's no real reason not to include the tenticles.
**I started with dried chickpeas, which were soaked overnight and cooked separately. Does it make a difference? Who knows? I don't use canned stuff.
The turnips we got from the market were slightly on the bitter side. That only gets worse if you freeze them. So, for the leftovers, I fished out the remaining turnip pieces and discarded them; added some stock and an additional handful of garbanzos, and froze the rest as a Squid & Chickpea soup.
This comes from Fiona Dunlop's The North African Kitchen, a wonderful book that focuses on the dishes of the Maghreb as prepared by private cooks. The recipe was developed by a lady named Dalila Amdouni.
The Moroccan Pumpkin Soup recipe I posted a few days came from this same great book.
The ingredient amounts may appear strange. But keep in mind they are based on metric measurements. So don't hesitate to round off 2 lb 4 oz (a kilo, you see) squid to two pounds. Etc.
Seiches en Leftiyha
(Squid with Turnip)
2 lb 4 oz squid, prepared, rinsed, and cut into equalsized parts*
Salt and ground black pepper, to taste
Olive oil, for frying
1 large onion, peeled and roughly chopped
1 heaping tsp ras el hanout
1 heaping tsp turmeric
About 1 3/4 cups water
5 1/2 oz canned chickpeas, drained and rinsed**
1 lb 2 oz small turnips, peeled and chopped into quarters
Leaves from a bunch of flat leaf parsley, finely chopped
Lightly season the squid with salt and pepper and set aside while preparing the other ingredients.
Heat a little oil in a saucepan and add the onion, squid, and spices. Cook over low heat for a few minutes, stirring continuously, until the onion is soft. Add the water and chickpeas, stir well, and bring to a boil. Lower the heat, cover, and cook gently for about 45 minutes.
Add the turnips and parsley, increas the heat and simmer hard for 15 minutes to reduce the liquid. Adjust the seasoning, if necessary, before serving.
*For this recipe I used bodies only, but there's no real reason not to include the tenticles.
**I started with dried chickpeas, which were soaked overnight and cooked separately. Does it make a difference? Who knows? I don't use canned stuff.
The turnips we got from the market were slightly on the bitter side. That only gets worse if you freeze them. So, for the leftovers, I fished out the remaining turnip pieces and discarded them; added some stock and an additional handful of garbanzos, and froze the rest as a Squid & Chickpea soup.