Gypsy Stew Moosewood Food

GYPSY SOUP

Gypsy Soup image

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

Ingredients

2 tablespoons olive oil
2 large chopped onions (2 cups)
2 garlic cloves, minced
1/2 cup chopped celery (1 large stalk)
2 cups peeled chopped sweet potatoes
3 cups vegetable broth (or other flavor)
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 dash cinnamon
cayenne pepper, to taste
1 cup chopped tomato (fresh or canned)
3/4 cup chopped green pepper (1 large)
1 1/2 cups cooked chickpeas
1 tablespoon soy sauce or 1 tablespoon tamari

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.

MOOSEWOOD'S ITALIAN FISH STEW

Moosewood's Italian Fish Stew image

Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)

Provided by hollyfrolly

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
2 cups onions, chopped
2 tablespoons olive oil
2 teaspoons fennel seeds, ground
1/2 cup dry white wine (only use what you would drink!)
4 cups potatoes, cubed
4 cups fennel (often referred to as Anise)
28 ounces plum tomatoes, un-drained
1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
1 teaspoon dried orange peel
1 pinch saffron (generous!)
1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet)
16 ounces bottled clam juice
salt and pepper

Steps:

Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
Add the ground fennel and white wine and cook for two minutes.
Add the chopped fennel, potatoes, tomatoes, and clam juice.
Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
Bring to a boil, lower the heat and simmer for 20 minutes.
Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
ENJOY!

Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1

VEGETARIAN GROUNDNUT STEW

Vegetarian Groundnut Stew image

The Moosewood version of African Groundnut Stew. Serve groundnut stew on rice, and along with one of these: hard-boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts.

Provided by MsBindy

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/2 teaspoon cayenne
1 teaspoon pressed garlic clove
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or 1 cup apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh gingerroot
1 tablespoon chopped fresh cilantro (optional)
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup peanut butter

Steps:

Saute onions in the oil for about 10 minutes.
Stir in the cayenne and garlic and saute for a couple more minutes.
Add the cabbage and sweet potatoes and saute, 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.

Nutrition Facts : Calories 308, Fat 15.7, SaturatedFat 3, Sodium 860.9, Carbohydrate 37.9, Fiber 6.4, Sugar 18.1, Protein 9.1

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

West African Groundnut Stew (Moosewood) image

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

Ingredients

2 cups chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon garlic, pressed
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or 1 cup apricot juice
1 teaspoon salt
1 teaspoon grated peeled gingerroot, fresh
1 tablespoon chopped cilantro, fresh (optional)
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup natural-style peanut butter

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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