*♥*The Daily Dish for Thursday*♥* 10/13

Shalbrihil · 10-12-2005, 06:14 PM

Bonus Back-to-School Recipe!

This month, warm up with these wonderful soups and stews! All October long we'll be sending you an extra quick and tasty recipe in a special bonus edition of the Monday Daily Dish. Whether you're preparing a meal for yourself or your whole family, these comforting dishes will help you welcome in the fall!

North African Vegetable Stew with Poached Eggs

Fragrant vegetable stews are common all around the Mediterranean. This streamlined version is flavored with a Tunisian spice blend and made simple with the use of precut frozen stir-fry vegetables.

Serves 2

Ingredients
1 teaspoon extra-virgin olive oil
1 1/2 cups frozen pepper stir-fry vegetables
1/2 teaspoon coriander seeds
1/4 teaspoon caraway seeds
Pinch of salt
1/8 teaspoon paprika, plus more for sprinkling
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 can (14 1/2-ounce) diced tomatoes
1 cup rinsed, drained, canned chickpeas
Freshly ground pepper to taste
2 large eggs

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.
Meanwhile, grind coriander seeds, caraway seeds, and salt coarsely in a spice mill, a dry blender, or in a mortar and pestle. Transfer to a small bowl and stir in 1/8 teaspoon each paprika and cayenne.
Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 8 to 12 minutes. Season with pepper.
Break eggs into separate halves of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs are set, 5 to 7 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate.
Fresh-vegetable variation: In Step 1, cook 1 small sliced onion for about 2 minutes; add 1 diced bell pepper and cook for 3 to 5 minutes more. In Step 3, add 1 1/2 diced seeded tomatoes.

The Daily Dish

justmarvi · 10-12-2005, 08:59 PM

Thanks Sharon, this sounds good! I love a poached egg in soup or chili.

10-12-2005, 06:14 PM	#1
Shalbrihil MAJOR LCF POSTER! Join Date: Nov 2003 Location: California Posts: 1,870 Gallery: Shalbrihil Stats: maintaining my loss since 2005 WOE: SBD Phase 3 Start Date: June 2003	♥The Daily Dish for Thursday♥ 10/13 Bonus Back-to-School Recipe! This month, warm up with these wonderful soups and stews! All October long we'll be sending you an extra quick and tasty recipe in a special bonus edition of the Monday Daily Dish. Whether you're preparing a meal for yourself or your whole family, these comforting dishes will help you welcome in the fall! North African Vegetable Stew with Poached Eggs Fragrant vegetable stews are common all around the Mediterranean. This streamlined version is flavored with a Tunisian spice blend and made simple with the use of precut frozen stir-fry vegetables. Serves 2 Ingredients 1 teaspoon extra-virgin olive oil 1 1/2 cups frozen pepper stir-fry vegetables 1/2 teaspoon coriander seeds 1/4 teaspoon caraway seeds Pinch of salt 1/8 teaspoon paprika, plus more for sprinkling 1/8 teaspoon cayenne pepper 2 cloves garlic, minced 1 can (14 1/2-ounce) diced tomatoes 1 cup rinsed, drained, canned chickpeas Freshly ground pepper to taste 2 large eggs Instructions Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes. Meanwhile, grind coriander seeds, caraway seeds, and salt coarsely in a spice mill, a dry blender, or in a mortar and pestle. Transfer to a small bowl and stir in 1/8 teaspoon each paprika and cayenne. Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 8 to 12 minutes. Season with pepper. Break eggs into separate halves of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs are set, 5 to 7 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate. Fresh-vegetable variation: In Step 1, cook 1 small sliced onion for about 2 minutes; add 1 diced bell pepper and cook for 3 to 5 minutes more. In Step 3, add 1 1/2 diced seeded tomatoes. The Daily Dish __________________ Sharon 150# gone forever.

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10-12-2005, 08:59 PM	#2
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Thanks Sharon, this sounds good! I love a poached egg in soup or chili.