VEGETABLE PAELLA

Serves 4-5
1 T. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cut into 1/2 inch dice
1 red bell pepper, seeded and chopped
1 cup uncooked short-grain white rice (I used 1 and 1/4 cups rice)
1 and 1/2 cups vegetable broth
a pinch of saffron threads
1 tsp. smoked paprika
1 bay leaf
1 tsp. dried oregano
1/2 tsp. red pepper flakes
28 oz. can diced fire-roasted tomatoes, undrained
salt and freshly ground black pepper
15 oz. can garbanzo beans, drained and rinsed
6 oz. jar marinated artichoke hearts, drained and chopped
1 and 1/2 cups frozen green peas
2 T. chopped fresh parsley
1 tsp. finely minced lemon zest
chopped black olives and/or feta cheese for garnish (optional)

Heat the oil in a large saucepan or Dutch oven. Add onion and cook for 5 minutes. Add garlic, eggplant and bell pepper and cook 3 minutes longer. Stir in the rice, 1 cup of broth and teh saffron, paprika, bay leaf, oregano, red pepper flakes and diced tomatoes with juice.

Bring to a boil, then lower the heat to medium. Season with salt and pepper, cover and simmer for 20 minutes. Stir in the chickpeas, artichoke hearts, and peas. If the mixture seems dry, add the remaining 1/2 cup of broth (or more).  Stir in the parsley and lemon zest and cook until the rice and veg are tender, about 10 more minutes. Remove and discard teh bay leaf. Taste and adjust seasonings, serve hot, sprinkled with olives and feta if you'd like to add them.

Dal With Winter Vegetables

From The Farm to Table Cookbook, by Ivy Manning

Put 1 and 1/2 cup red lentils into a pot with 6 cups of water, 1 bay leaf, 1 cinnamon stick, 1 tsp. turmeric, and 2 tsp. of salt. Bring to a boil, then simmer over low heat for 25 minutes, or until the lentils are a muted amber color and the mixture is the consistency of a thick porridge.

Add:

2 cups 1" cauliflower florets

2 large carrots, peeled and roughly chopped

1 cup roughly chopped cabbage

2 cups Yukon gold potatoes, cut into 2" chunks

Simmer until potatoes are tender, about 30 minutes.

Meanwhile, heat 3 T. olive oil in a large saute pan. Add 1 tsp. mustard seed, cover, and cook until the seeds pop, about 30 seconds. Reduce heat and add 1 tsp. cumin, 2 T. peeled, minced ginger, 2 T. minced garlic, 1 small serrano chile, finely chopped, and 2 cups minced onion. Saute until the onions begin to brown. Stir the mixture into the soup pot, season with salt and pepper, and serve in soup bowls, topped with chopped cilantro.

Greek Stew

Serves 4:
Heat one tablespoon olive oil in heavy soup pot. Stir in two cups diced onions, and one tablespoon minced garlic. Cover and cook on low, stirring occasionally, for 10 minutes until the onions are translucent.

Stir in one teaspoon dried oregano, one teaspoon salt, 2 cups chopped tomatoes (fresh or canned), four cups ( 2 pounds) cubed potatoes (I use Yukon Gold), and four cups (one pound) green beans, with the ends snapped off. Cover the pot and simmer for about 20 minutes, until the beans and potatoes are tender.

Just before serving stir in 1/4 cup chopped parsley (I skipped this), 1/4 cup freshly squeezed lemon juice, and black pepper to taste.

The last step: stir in a half cup (2 ounces) kasseri cheese, or if you prefer to use feta cheese, just sprinkle it on top of the stew rather than stirring it in.

Good served with crusty whole grain bread and a green salad.

From Moosewood Restaurant Low-Fat Favorites