Moroccan Chick'n or Tofu, and Couscous

Moroccan Chick'n or Tofu, and Couscous

Serves 4 to 6

• Olive oil as needed
• 1 to 1 1/2 packages (4 to 6 pieces) Gardein Chick'n Scallopini, OR 1 block extra-firm tofu, drained and pressed 
• 1/2 cup diced onion
• 1 clove garlic, minced
• 2 cups water
• 1 (15 ounce) can diced tomatoes
• 2 teaspoons vegetable bouillon
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon salt
• Cayenne to taste, optional
• 1 pound cubed butternut squash
• 1/2 cup raisins
• 1 cup plain couscous
• 1 cup frozen peas

IF USING CHICK'N: Heat a small amount of oil in skillet and lightly brown Chick'n cutlets on both sides; transfer to a plate and set aside. Add oil to skillet if needed. Sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top, then Chick'n. Cover, turn off heat, and let stand 5 minutes; serve.

IF USING TOFU: Preheat oven to 450 degrees F. Line 1 baking sheet per block of tofu with nonstick foil or regular foil lightly brushed with oil. Cut each block into 24 cubes. In a large bowl toss cubes with oil to coat. Place cubes on prepared baking sheet. Bake 15 minutes; turn cubes and bake until golden, 15 minutes longer. Meanwhile, heat a small amount of oil in a skillet  and sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top. Cover, turn off heat, and let stand 5 minutes. Stir in tofu, and serve.

Moroccan Stew

Moroccan Stew

Serves 6

SEASONINGS

• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 3/4 teaspoon cinnamon
• 1 teaspoon ground coriander
• 3/4 teaspoon turmeric
• 3/4 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1 1/4 teaspoon salt
• 1/4 teaspoon cayenne, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

STEW

• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 large sweet onion, chopped
• 4 large cloves garlic, minced
• 2 pounds (2 large or 3 medium) sweet potatoes, diced (6 cups)
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 pound greens, tough ribs removed, chopped or shredded (kale, spinach, chard, green cabbage)
• 1 heaping tablespoon freshly grated ginger
• Bread or hot cooked rice for serving

In a large saucepan heat oil, add seasonings and cook, stirring, over medium heat 2 minutes. Add water, onion, sweet potato, and garlic. Mix to coat well with spices. Cover and cook on medium, stirring occasionally, until onions have started to soften, 10 minutes. Add beans, chickpeas, lentils, and broth. Bring to a boil, then cover and simmer 25 minutes. During simmering time, add greens according to their texture -- in the last 15 minutes for tough greens such as cabbage to become tender, or in the last 5 minutes for delicate greens such as spinach just to wilt. Add greens by placing them on the surface of the stew, and covering, so they will steam. In the last 2 minutes, add ginger and mix well. Stew is done when lentils are fully dissolved and vegetables are tender. Taste and adjust salt or cayenne if needed. Serve with bread or hot rice.

Moroccan Carrots

Serves 6

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups carrots sliced on the bias or thick julienne (4 medium to large carrots), or baby carrots halved lengthwise
• 1/2 cup water
• 2 tablespoons lemon juice (juice of 1/2 lemon)
• 1/8 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley, or 1 1/2 teaspoons dried parsley, optional

Heat oil in a nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook 7 minutes or until almost tender. Uncover and simmer, stirring often, until carrots are just tender, liquid is mostly evaporated, and remaining liquid is syrupy, about 5 minutes. Turn off heat and add parsley, if using.

Ethiopian Cabbage & Potatoes (Tikil Gomen)

Serves 6

• 3 medium russet potatoes or 4 large red potatoes (or 8 medium or 16 small), peeled and sliced into wedges about 1 inch thick
• About 1/4 cup olive oil
• 1 onion, julienned
• 4 cloves garlic, minced
• 1/2 teaspoon minced fresh ginger
• 1/2 to 1 cup vegetable broth or water + 1 teaspoon vegetable bouillon
• 1/2 teaspoon salt (or less if bouillon is salted)
• 1/2 teaspoon turmeric
• 1 medium green cabbage (about 1 1/2 pounds), quartered, trimmed and cored, sliced into strips (about 10 cups)
• Freshly ground black pepper
• 1 medium jalapeno, halved and seeded, optional

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Toss potato wedges with olive oil to coat. Season with salt & pepper. Arrange wedges on baking sheet and bake 35 to 40 minutes, or until well-browned and crusty-edged with a hard outer shell and tender inside.

Meanwhile, in a 12-inch skillet having a tight-fitting lid, heat oil and sauté onion 3 minutes or until softened. Add garlic and ginger and sauté about 2 minutes until aromatic. Mix in broth, salt and turmeric. Add cabbage and stir to coat well. Cover, reduce heat to low and simmer 10 to 15 minutes. When cabbage is tender season with black pepper to taste. Carefully stir in (don't crush) potatoes; cover and simmer about 3 minutes. Turn off heat and add stir in jalapeno to distribute flavor (not for heat). When serving, leave jalapeno in the pot.