Gypsy Stew Moosewood Food
GYPSY SOUP
Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.
Provided by Yogi8
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
- Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
- Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
- Stir in soy sauce and serve.
WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)
This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.
Provided by jordanpoling
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
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- Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the salt, paprika, turmeric (if using), basil, cinnamon (if using), bay leaf, and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.
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