|
23
Mar
|
Making a Recipe Your Own |
A couple weeks ago my mom sent me a recipe for Moroccan Sweet Potato Stew. It was pretty simple and had a lot of great flavors going on, but like every other recipe, I had to make some changes. First, I subbed butternut squash for the sweet potatoes. Changing th main ingredient of the recipe?! Yes. I love all of those orange root veggies and find them pretty interchangeable. I figured we would eat the stew over rice, so using potatoes would make the meal too starch-heavy. Butternut squash has a similar taste and texture, but much less calories and carbs. I added some red pepper, because who doesn’t like a little red pepper? And I didn’t have curry powder (note to self – finally an excuse to place my first Penzey’s order!). But I did have some Moroccan seasoning blend. I also added some golden raisins for a little extra sweetness. I had intentions of serving the stew over brown rice and maybe adding some toasted pine nuts or almonds, but I ended up a little more calorie-heavy than I wanted to earlier in the day, so I skipped those, although I am sure they would be delicious. Stew alone, as four large servings, would be about 350 calories each. If you were to serve it over rice, you could probably eat less stew and it would be enough for 6 servings. Can’t wait to eat this for lunch tomorrow!
evoo cooking spray
1 onion, chopped
1 red bell pepper, chopped
crushed garlic – a couple teaspoons
1 1/2 tsp curry pdr
1 1/2 tsp cumin
1 tsp cinnamon
(I think I’d also add some other spices next time – maybe a bit of nutmeg and cloves?)
1 14 oz can diced tomatoes
1 can chicken broth (or 2 cups from a box)
1 can garbanzo beans – drained and rinsed
1 large butternut squash (~2.5lbs), peeled and cubed
2 small zucchini cut in chunks
1/4 cup golden raisins
Sautee onion and bell pepper in cooking spray until tender. Stir in garlic and seasonings and cook 30 seconds. Add tomatoes, broth, beans and squash, cover and heat to boiling. Reduce to medium heat and cook 10 minutes. Stir in zucchini and raisins and cook untilvegetables are tender.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Joelen — March 23, 2007 @ 3:13 am
Your blog looks great Cara and I’m looking forward to your future posts! 🙂
Rob — March 23, 2007 @ 3:19 am
yumm looks great! 🙂
Ashleigh — March 23, 2007 @ 9:02 am
Love the new blog! I can’t wait to see all your yummy recipe posts!
Kayte — March 24, 2007 @ 3:38 am
hahaha! i posted a comment and didn’t realize i was signed in as DH. so rob = kayte. sorry cara!
Kayte — April 5, 2011 @ 1:25 am
hahaha! i posted a comment and didn't realize i was signed in as DH. so rob = kayte. sorry cara!
Rob — April 5, 2011 @ 1:25 am
yumm looks great! 🙂