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Location: Los Angeles, California, U.S. Outlying Islands

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Thursday, July 14, 2005

Zuni Stew

Okay, it's been forever since I've posted, but I wanted to give a recipe for my favorite summer meal. It's my favorite because (aside from being very tasty), all the veggies can be gotten fresh at the farmer's market and most of them are originally from the southwest, where I live (if you can count California as part of the southwest).

Zuni Stew
olive oil
1 onion
1 dried ancho chile, soaked in hot water and chopped finely
3 large cloves garlic
1 tsp. coriander
1 tsp. fenugreek
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 to 1 tsp. cumin
1/2 tsp. chile powder
1/3 cup amaranth
2 Japanese eggplants, cubed
2 small zuccini, cubed
1 ear fresh corn, kernels removed
2-3 fresh tomatoes
1 can cooked black beans
2-3 cups veggie stock/broth
1/4 to 1/2 cup chopped cilantro
juice of 1/2 lime or more, to taste
salt and pepper to taste

Boil water and soak the ancho chile. Chop and sautee the onion in heated olive oil in large pot. Sprinkle a little salt and let cook over low to medium-low heat while you are chopping the veggies and preparing the spices. Chop the ancho chile, mix all the spices together in a little bowl, and then add the garlic to the same bowl(run it through a press or chop finely) as well as the chopped chile. In the meantime, continue chopping veggies until they are all ready. Turn up the heat to medium, add contents from spice bowl and let cook for a minute or two. Then add in the amaranth and eggplant, make sure you get them all covered with the spice mixture, then add zuccini, tomatoes, corn, and black beans. Add broth, cover, and cook until most of the water is soaked up. In the meantime, clean up, chop the cilantro, prepare the lime, and after about 45 minutes have passed, turn off the heat and add cilantro, lime, salt and pepper to taste.

Mmmm, so delicious!

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