Moroccan Stew

This bright, yellow Moroccan Stew warms you from the inside out much like sunshine on your back on an otherwise damp, grey day. The beans and cumin's earthiness could sit heavy on the palate, but the sweetness of the raisins and cinnamon juxtaposed with the garam masala's spiciness makes this dish a party for the mouth.

That isn't to this stew is a light meal. It is incredibly filling  - likely due to the abundance of fiber and carbohydrates it provides. In fact, I ultimately decided against serving it with brown rice or plain yogurt as I didn't think it needed additional bulk.

If you need to buy red lentils, Indian/Moroccan spices or even non-local okra, I recommend Laxmi Palace in Richmond. The prices there are great and they have lots of items you will not find at a typical grocery store. Just be prepared when you go for the intense smell of curry.

Moroccan Stew
Slightly adapted from Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) at Kayln's Kitchen with reference to Moroccan Chickpea and Vegetable Stew at Everybody Likes Sandwiches and The Flavor Bible
Serves 6-8 (my yield was 7.5 cups) 

1 large Onion, chopped
1 tablespoon Olive Oil
1 teaspoon minced Ginger (I used The Ginger People's.)
1 tablespoon minced Garlic
1 teaspoon ground Turmeric
1 cup diced Green Pepper
1/2 teaspoon Garam Masala (Mine is spicy, so I omitted the cayenne from the recipe.)
1 teaspoon ground Coriander
1/2 teaspoon ground Cinnamon
1 teaspoon ground Cumin
6 cups Stock (I used 2 cups of reduced sodium beef stock and 4 cups of vegetable stock.)
1 1/2 cups Red Lentils
1 - 14 1/2 ounce can Chickpeas, drained and thoroughly rinsed
1 - 14 1/2 ounce can Diced Tomatoes in Juice
1/2 cup Raisins
Salt to taste (I used an additional 1/2 teaspoon of sea salt.)

1. Heat olive oil in a heavy pot with a tight-fitting lid (my beloved Le Creuset dutch oven was perfect) over medium heat. Add onions, ginger, garlic, and turmeric and cook stirring often until onions are soft, about 7 minutes
2. Add green pepper, garam masala, ground coriander, ground cinnamon and ground cumin. Cook, stirring occasionally, until green pepper begins to soften.
3. Add the stock, red lentils, canned tomatoes, and rinsed chickpeas and bring mixture to a gentle boil.
4. Once it begins to bubble reduce the heat to a simmer and cover pot with lid. Allow stew to simmer approximately one hour stirring occasionally. About 15 minutes before the dish is done, toss in the raisins so they get plump, juicy and delicious.

Lazy Mexican-Inspired Salad

Simple September continues with this Lazy Mexican-Inspired Salad. I was going to tell you this was my go to dinner, but then I entered its information into Self's Nutrition Data website and discovered it is probably a bit light for dinner. :/ So I suggest that you think of it as a side salad. I know I will from here on out.

That said my finding it satisfying as dinner or lunch for several years now is proof of how filling and nutrient dense it is. Self quantified that fact too. Its only downfall, according to the nutrition facts, is high sodium. This isn't a big surprise since it involves prepared foods. If you want to reduce the sodium, you can make your own dressing, perhaps a cumin-lime vinaigrette like the one I used here, and/or prepare black beans from dried beans instead of using canned. Personally sodium is not a concern when I'm eating this. My concern is eating something good and satisfying, then getting the heck out of the kitchen.

If I had more time I would have a cooking adventure instead of this salad to post, but organic chemistry and some other things are ruling my life. Given how much I've been eating this thank goodness I like it! To mix things up a bit I add tomatoes, corn and/or cilantro, but the basics are below.

Lazy Mexican-Inspired Salad

1 cup Black Beans (I used rinsed and drained a 14 ounce can, which will make roughly three portions.)
2 Tablespoons of Shredded Reduced Fat Cheddar Cheese
2 Cups Mixed Baby Greens
1 Green Bell Pepper, diced
1 Tablespoon Reduced Fat Ranch Dressing.

1. Open, rinse and drain one 14 ounce can of black beans.
2. Remove stem and seeds from green pepper, then chop it roughly or neatly your call.
3. Measure two cups of salad into a bowl, then measure out 1/2 cup of black beans and place them on top.
4. Add 2 tablespoons of the reduced fat cheese to the bowl and the chopped pepper.
5. Top with 1 tablespoon of ranch dressing.

P.S. My friend Katie thought I should let y'all know this isn't a racial slur. I am lazy...not Mexicans... I didn't even realize there was a racial slur. In fact I probably would say Mexicans were hard workers based on other stereotypes of their life - being illegal immigrants in the US.