Above tomatoes I picked this morning from my garden. The tomatoes seem to be moving along and slowly turning red. Thanks to everyone who e-mailed and commented on my post about my tomato hatred.
It’s really started to feel like fall here in New England. The sun is setting earlier and the nights are getting cooler. I made my first fall stew from the A Tale of 12 Kitchens: Family Cooking in Four Countries cookbook. Super yum—an indian veggie kinda spice. I’m in love with my new Atlantide salt I scored at Treats in Wiscasset, Maine this summer. It’s a salty/savory/herby spice from France that pretty darn delicious on roast meats. I covered my chicken for the stew with the salt. I can’t find it anywhere online, bummer, because everyone should have a bag of this for fall. I purchased the salt on a whim because the label was so cool. Below a few photos of the leaves changing around Marblehead.
5 carrots, sliced
5 zucchini, sliced
1 large onion
1 eggplant ( I added because I had it in the fridge)
A bunch of green beans (I added)
3 cups canned chickpeas
3 cloves garlic
can of crush tomatoes in liquid
1 cinnamon stick
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. cumin
10 saffron threads
15 sprig of cilantro, tied in a bunch
15 sprig of parsley, tied in a bunch
Roast chicken breast, sausages, or fish in an olive oil herby spice rub. Put all the ingredients above in a large pan. Cover with water or chicken stock for 30 minutes. Serve in a bowl of cooked medium grained couscous, pour stew over the pasta, add meat or fish, and top with some fresh cilantro.
The longer method has you cook the onion/garlic with the herbs first and then add the veggies. The recipe suggests adding golden raisins to the couscous. We had a guest the hates raisins so I had to omit…otherwise, I think they would be delicious in the dish.