Gambian Stew

2 lb vegetarian meat replacement, cubed

1 can/28 oz tomatoes

1 bell pepper, cut in strips

1 stalk celery, sliced diagonally

1 potato, cubed

1 large carrot, sliced diagonally

1 yellow onion, sliced

1 sweet potato, cubed

1 tsp. salt

6 tbsp. tomato paste

1/2 tsp. cayenne pepper

1/2 cup/4 oz creamy peanut butter

1/2 cyp/4 oz frozen peas, thawed

Directions

Combine the beef, tomatoes, bell pepper, celery, potato, carrot,onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and mix well.

Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding water if necessary.

Stir in the cayenne pepper and peanut butter.

Simmer for 1 hour longer or until the vegetables are tender.

Add the peas, and simmer for 5 minutes.Ladle onto a large platter.

Garnish with bell pepper slices and parsley.

Serve over rice.

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Vegetarian Calzones

Make extras of these filling calzones, and serve them with warm marinara sauce.

For the filling: 1 medium carrot, sliced Broccoli florets from 1 large head of broccoli 1 3/4 cups soy cheese 1/2 cup chopped red bell pepper 1/2 tsp. olive oil 1/2 small yellow onion, chopped 1 garlic clove, minced 1 Tbsp. chopped fresh parsley 1/8 tsp. black pepper For the dough: 3 cups all-purpose flour 1 tsp. salt 1 tsp. sugar 1 package (or 1/4 oz.) active dry yeast 1 cup boiling water

• Preheat the oven to 350ºF and spray a baking sheet with vegetable cooking spray.
• Bring 2 quarts of water to a boil over medium heat, add the carrot and broccoli, and cook until crisp but tender, about 1 minute. Drain and rinse under cold water.
• In a large bowl, combine the carrot, broccoli, soy cheese, and red pepper. Mix well.
• In a small saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add to the vegetable mixture. Add the parsley and pepper. Mix well.
• For the dough, combine the flour, salt, sugar, and yeast in a large bowl.
• Mix in the boiling water. Divide the dough into 4 balls. Roll each ball into an 8-inch circle.
• Place the filling evenly over half of each circle, leaving a 1-inch border. Fold the dough over the filling and pinch the edges together to seal.
• Place on the prepared baking sheet. Prick the tops with a fork. Bake the calzone until golden brown (about 25 minutes). Serve hot.

Makes 4 servings

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Marrakesh Couscous Recipe

In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy
by ratherbeswimmin'

1¼ hours | 1 hour prep

SERVES 4 -6

* 2 cups vegetable broth or water (broth recommended)
* 2 cups quick cooking couscous
* 1/2 cup dried currant or raisins
* 2 tablespoons olive oil
* 2 shallots, minced
* 1 large red bell pepper, cut into 1/4 inch dice
* 2 zucchini, chopped
* 1 carrot, shredded
* 1 hot chili pepper, minced
* 4 scallions, minced
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 teaspoon turmeric
* salt
* fresh ground black pepper
* 1 tablespoon fresh lemon juice
* 1 tablespoon minced fresh parsley

1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
5. Remove from heat and stir in the parsley; taste to adjust seasonings.
6. Serve hot, cold, or at room temperature.
7. *Can add a can of drained chickpeas for protein.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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CALDO DE PEIXE (FISH SOUP)

6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass).

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add fish cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

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Jag (Jagacida)

3 medium onions
9 cups of rice
3 pounds of frozen lima beans
salt, pepper and paprika to taste
6 bay leaves
1 bunch fresh parsley
12 tablespoons of oil

Chop onions and place in a 2 qt. pan. Simmer until golden brown. Add 18 cups of water to onions and season (to taste) with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 9 cups of rice. Lower heat, add beans, cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand. Serve with linguica.

Crockpot Potato Soup Recipe

Top this potato soup with chopped chives or parsley, or top with bacon bits or grated cheese for a heartier soup.

Ingredients:

* 6 medium potatoes, peeled and diced
* 2 leeks, washed, sliced, including white and light green
* 1 cup chopped onion
* 1 carrot, scraped and diced
* 1 stalk celery, sliced
* 1 tablespoon dried parsley flakes
* 4 cups chicken broth
* 1 to 1 1/2 teaspoons salt, or to taste
* pepper
* 2 tablespoons butter
* 12 ounces evaporated milk (1 1/2 cups)
* chopped chives or parsley for garnish, optional

Preparation:
Put all ingredients except evaporated milk and chives in crockpot. Cook on low 7 to 9 hours or high 3 to 4 hours. Stir in milk the last 45 minutes.
Serve hot, topped with chives or parsley. For a heartier soup, top each serving with shredded cheese and cooked crumbled bacon.

Shrimp and Grits

Recipe courtesy Martha Nesbit


Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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Chicken, Sausage, and Shrimp Gumbo

1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Insturctions:

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

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Grilled Scallops

Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ready In: 25 Minutes
Servings: 6
"This is my Mom's easy recipe for grilled scallops. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket."
Ingredients:
3/4 cup butter
2/3 cup chopped onions
3 cloves garlic, chopped
1/4 cup fresh lemon juice

1 pinch salt
1 1/2 pounds sea scallops
1/3 cup chopped fresh parsley
Directions:
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 8/6/2009