Maggies Gypsy Stew, Greek Salad & Lentil Loaf

Wild and Tasty Gypsy Stew

You will need the following:

2 cups chopped onion                                               4 cloves garlic, minced

2 cups yam or squash, cubed                                  3 stalks celery, chopped

2 carrots, chopped                                                      1 red pepper, chopped

1 cup cooked chickpeas, or ½ can                          2 tsp paprika

1 tsp turmeric                                                                2 tsp basil

1 tsp salt                                                                         pinch cinnamon

pinch cloves                                                                   1/8 tsp cayenne

2 bay leaves                                                                   2 tbsp tamari

¼ cup raisins                                                                 1 large tin tomato sauce

For a fresher stew, par-boil the squash or yam cubes for about 10 minutes, save water for stew.  In a large pot, simmer sauté the vegetables together. Keep it thick.  Add the spices and the rest of the ingredients and simmer 5 min. more. Test squash for doneness, when ready serve over millet or cous-cous.

Traditional Greek Salad

In a large bowl combine the following:

1 English cucumber, chopped                                  1 large green pepper

2 large tomatoes, chopped                                      1 small red onion, finely diced

1 cup black olives, whole or chopped                     3/4 cup crumbled feta cheese

1 head romaine, in bite sized bits (opt.)               1 tsp oregano

Dress with the following:

1/4 cup olive oil                                                         1/4 cup red wine vinegar

1/4 tsp black pepper                                                            1/4 tsp salt

Toss together and chill, dress before serving.

Lentil Loaf

Simmer in lots of water, until soft; 1 cup lentils OR use one can Bombay Dine type cooked lentils.

Lightly sauté in 1 tbsp Olive Oil and 1/2 cup water:

1 finely diced onion                                      6 pieces garlic, chopped finely or minced

2 grated carrots, large                                2 stalks chopped celery (fine)

When vegetables are soft, turn off heat and add:

2 tbsp. Tamari soy sauce                            1 tsp. dill weed

1/2 small can tomato paste                                    1/2 tsp. pepper

1 tsp. dried basil                                           1/2 tsp. cumin powder

1 tsp. salt                                                       1 tsp oregano

Mix well and add to this;

-cooked lentils with most of the water drained off them

-1 cup large flake rolled oats

Preheat Oven to 350 degrees F. Mix well, pat firmly into an oiled 8 x 8 casserole and bake, uncovered, at 350 F for 30 min. Serve with a big green salad.

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