I’ve had so many recipes I’ve wanted to try out, but the past month has been busier than I could’ve imagined it to be. Toward the beginning of November, rehearsals for The Shadow of a Gunman started to pick up a lot, and I was at the school almost every night. The production turned out great and I’m friends with people I never would have met if I hadn’t joined the show. In fact, seeing these people every night and taking after-practice trips to the diner definitely is the reason I have any type of social life at all now. Just knowing I have a group of people, albeit small, that are close enough to hang out at anytime and share the same interests as me is such a relief after the semester I’ve had.
My professors have been slamming us with work and I feel like i’m constantly doing biology. With three lab reports due this week, a fifteen page paper on American reforms due next week, and an analysis of thirty-nine historical poems due next Friday, I am going to be spending a lot of time in the library. Oh and two self-portraits. It might be hard to blog for these next two weeks, but I have a plan that will get me cooking at least once a week.
I’m dedicating each weekend for the next month or so to making delicious soups and stews to keep me warm. Granted, we’re still in the forties here, but having a few recipes up our sleeves will definitely help when temps drop to single digits. This week’s recipe is Middle Eastern Stew. I combined several recipes and added a few things to create this recipe. It isn’t spicy because I was preparing for some plain Janes in my house when I made it. Feel free to add more paprika or cumin (or pepper) if you want a little more heat.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
2 carrots, diced (I used three because mine are skinny)
1 cup cauliflower florets
1/2 pound chicken, cut into 1″ chunks
2tbsp olive oil
1tbsp lemon juice
16 oz chick peas
3 cloves garlic, minced
1 1/2 c vegetable broth
- Heat the oil over medium heat. Add the garlic and onions. Sauté the onions until they’re soft and translucent. Then add the salt, pepper, cumin, and paprika. Stir.
- Add the lemon juice and vegetable broth. Let cook for about 5 minutes.
- Add the carrots and chicken. Stir occasionally for about 10 minutes.
- Add the cauliflower and chick peas. Stir until the chicken is fully cooked through and the stew is aromatic. This should be about 10-15 minutes.
- Serve alone, over rice, or with vegetables.