* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Improvised Vegetable Stew
 Categories: Stew.
      Yield: 1 Servings
 
      1 sm Eggplant
    1/2    Butternut squash (or
           "pumkin" for the Aussies on
           The list!)
      1 md Potato
      1 ea Red and green bell pepper
           (capsicum)
      1    Heaping huge spoonful
           (according to taste) cooked
           Onions*
      1 cn Tomatoes and juice
      1    Splash red wine
      1    Splash balsamic vinegar
      1    Veggie stock cube
      2    Cloves (few) crushed garlic
      1 ts Turmeric
      1 ts Ginger, grated
      1 ts Cumin
      1 ts Chili powder
 
  Cut up the vegies into chunks of roughly the same size, and cook over
  medium high heat in a non-stick skillet (no need to spray!)
  
  I tossed everything around in the skillet for a while, then chucked
  it into a casserole dish in the oven on medium-ish heat for 45
  minutes while we went out for our pre-dinner walk. You can adjust the
  seasonings to your own taste.
  
  I served this over rice steamed with a small handful of sultanas
  (golden raisins), and it was delicious.
  
  *About the onions. I think onions make anything taste a little more
  delicious, so as often as I need to, I get a couple of pounds (a
  kilo) of onions, slice them up in the food processor, put them into
  the non-stick skillet with just a little veggie stock (adding more as
  needed to stop sticking) over a medium heat, not stirring too often,
  for about an hour. After a while, they do stick a bit, and that's a
  great time to splash in a little red wine or balsamic vinegar to
  deglaze the pan. Then let them cook a little longer, until they have
  a beautiful caramel color and delicious, rich aroma. I keep them
  stored in the fridge and add them to anything and everything. There's
  nothing like them on a veggie pizza to make you forget they don't
  make ff cheese in Australia (yet!)
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian Lentil and Vegetable Stew 
 Categories: Vegetables, Stews, East/orient
      Yield: 4 Servings
 
      3 c  Water
      8 oz Dried lentils (1 1/4C)
      2 md Potatoes, peel, 1-in cubes
      1 md Onion, chopped
      1    Stalk celery, chopped
      2    Cloves garlic, fine chop
      1 tb Finely snipped parsley
      1 tb Instant beef bouillon
      1 ts Salt
      1 ts Ground cumin
      2 md Zucchini, 1/2-in slices
           Lemon wedges
 
  Lentils come in a rainbow of colors: red, yellow, orange, green and
  brown. Choose any of them for this vegetable stew.
  
  Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover
  and cook until lentils are almost tender, about 30 minutes. Stir in
  potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
  Cover and cook until potatoes are tender, about 20 minutes. Stir in
  zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes.
  Serve with lemon wedges.
 
MMMMM
 
... Sincerely yours Gigi
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