Tag: Stovetop

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Moroccan Stew

  • 2 teaspoons vegetable oil
  • 2 cups onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup carrots, sliced 1/8 ” thick
  • 1 large green bell pepper, cut 1/4 inch thick
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water
  • 4 cups eggplant, peeled, cubed 1/4″
  • 14 1/2 ounces tomatoes, chopped
  • 1/2 cup raisins
  • 1 can garbanzo beans, rinsed and drained

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell peppers, spices, and 1/4 cup of the water. Cook, stirring occasionally, 5 minutes.

2. Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking.

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One-Pot Lemon Garlic Shrimp Pasta

Option: Reduce amount of butter, add some pasta water and dry white wine.

Servings: 4

  • 8 oz linguine
  • 2 Tbsp. olive oil
  • 5 Tbsp. unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 1¼ lbs large shrimp
  • Salt and pepper to taste
  • 8 oz. baby spinach (LD: use two salad boxes of spinach)
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. lemon juice
  • ¼ cup Parmesan, or more as desired
  1. In a large pot, boil salted water and add pasta. Cook, stirring frequently, until al dente (about 2 minutes from done).
  2. Drain and set aside pasta, reserving about 1/2 c. pasta water
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, stir to coat with oil, and immediately add 1/2 the spinach. Stir until distributed and beginning to wilt, then add 1/2 the pasta.
  5. Repeat with remaining spinach and pasta. Stir in  3 TBS butter, Parmesan, and parsley. Mix gently, stirring frequently, until butter is melted and pasta and shrimp are cooked. Add pasta water and/or white wine,  if needed. Mixture should be saucy, but not soupy.
  6. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  7. Serve with plenty of Parmesan.

Adapted from Tasty on BuzzFeed (https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.pn5rX24LY#.vgv46pnQR)

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Fettuccine with Mushroom-Wine Sauce

This recipe was given to me by Mary Lynn Crites. Mary Lynn and Doug Crites were our next-door neighbors and good friends in rural Carbondale when we were at SIU in 1979-1981.

  • 1 8oz pkg white mushrooms, sliced
  • 1/2 c. chopped onions
  • 2 Tbs butter (you’ll need additional butter, see below)
  • 1 c. dry white wine
  • 2 vegetable bouillon cubes (I use Better Than Bouillon vegetable base)
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 16oz can kidney beans, rinsed and drained (look for beans without added sugar)
  • 1 1/2 c. peapods, cut up if large (or 1 pkg frozen)
  • 10oz fettuccine, cooked al dente
  • 3 Tbs butter
  • 1/2 c. Parmesan
  • 1/2 c. chopped parsley

Saute onions and mushrooms in butter. Add wine, bouillon cubes, thyme, and pepper. Simmer, covered, 10 minutes.

Add beans and peapods. Simmer, uncovered, 5-10 minutes.

Gently mix in drained pasta and 3 Tbs butter, tossing to coat and cook a couple more minutes. Mix in Parmesan and parsley. Serves 4.