Oakville Moms
Home
Moms
Babies
Where to Shop
Forum
Blog
 

Google
 
Web www.oakvillemoms.com
 

 
 
 
 
 
 
Articles

Owner of The Cook’s Companion: Slow Down with Stew
By: Nadine Hughes

November is the month for me that I sit back and take a deep breath and enjoy the ability to do so. Heading into one of our busiest times of the year, November is a time to keep things simple and fuss free before the headiness of December rushes at us. That’s why I always like to invite a few friends over at this time of year so I can truly enjoy their company without having the sometimes stressful commotion of a big holiday gathering. For a relaxed simple and welcoming evening I often throw a stew party. Stews are ideal to do in advance (most stews freeze well and hold in the refrigerator for up to 3 days), are often inexpensive to make yet substantial enough to tame the biggest of appetites. Sometimes I prepare 3 different stews for my guests to choose from, some crusty bread and a glass of wine or specialty beer. Even easier, ask a few of your guests to bring a pot of their favourite stew to make it a stew tasting party. Make it informal by serving the stew in deep bowls or big cappuccino mugs. Throw a few big pillows and warm blankets on the couch and floor and allow your guests to curl up in front of the fire and enjoy a relaxed meal winter picnic style! Here’s one of my favourite stew recipes to start you off. Enjoy!


MOROCCAN VEGETABLE STEW WITH COUSCOUS
Serves 4
Preparation Time: 15 minutes
Cooking: 40 minutes
Notes: This stew has a delicious aroma that will welcome your guests the minute they walk through the door. Don’t be put off by the amount of ingredients, this is a great opportunity to clear out your pantry and use up some of your spices.

Ingredients:

  • 1 onion*, cut into wedges
  • 2 carrots*, peeled and cut into 1 inch rounds
  • 3 zucchini, cut into 1 inch rounds
  • 1 small butternut squash, cut into 1 inch cubes
  • 3 slender (Japanese) eggplants, cut into 1 inch rounds
  • 3 cloves garlic*, peeled and left whole
  • ¼ teaspoon chilli powder*
  • ½ teaspoon cinnamon *
  • 2 teaspoons ground cumin*
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • ¼ cup (65ml) extra virgin olive oil*
  • 1 x 425g tin crushed tomatoes*
  • 1 tablespoon honey*
  • ½ cup (125ml) vegetable stock*
  • 2 tablespoons chopped coriander
  • 1 250g package of couscous* – prepared according to direction on pack
  1. Preheat oven to 200°C/400F.
  2. Place onions, vegetables and garlic in a shallow roasting pan. Mix together spices and toss through vegetable mixture with olive oil. Place in oven and cook for 30 minutes or until soft.
  3. Transfer vegetables to a medium sized saucepan. Add crushed tomatoes, honey and stock and cook a further 10 minutes. Stir through coriander. Serve with couscous.

*Denotes recommended pantry item.



The Cook's Companion

Nadine Hughes is a mother of two and a Home Entertainer
 with a vibrant personality and memorable cooking style.
Having hosted hundreds of small to large scale parties throughout the world, Nadine is now the owner of The
Cook’s Companion offering lifestyle cooking and entertaining classes for adults, teens and private at home classes.
Now offering Kitchen Coaching services too! Contact Nadine
at 905-849-9007 or check out the latest class schedule at www.thecookscompanion.ca to book your class today.



[top]

 
 
     




   

 

A portion of profits will go to the The International Vasa Previa Foundation and Sick Kids Hospital.

2006 copyright. Oakville Moms.
website designed by Nuevo Designs
r