RECIPE BAKLAVA RECIPES

Name: Moroccan Vegetarian Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (3 quarts).
Cuisine: Africa, Moroccan, Mediterranean
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 teaspoons ground cumin; 2 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups); 2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups); 4 medium carrots, sliced; 3 plum tomatoes, chopped; 3 cups water; 2 small zucchini, cut into 1-inch cubes; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT

Moroccan Vegetarian Stew Recipe: How to Make It image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 36g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

CUCCIDATI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cuccidati Recipe: How to Make It - Taste of Home image

The compliments make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield about 5 dozen.

Number Of Ingredients 20

Ingredients

2 cups raisins
3/4 pound pitted dates
3/4 cup sugar
2 small navel oranges, peeled and quartered
1/3 pound dried figs
1/3 cup chopped walnuts
1/4 cup water
DOUGH:
1 cup shortening
1 cup sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Preheat oven to 400°. Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake until edges are golden brown, 10-14 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 132 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 67mg sodium, CarbohydrateContent 24g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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