Sunday, June 2, 2013

Spiced Moroccan Vegetables




I have spoken about Susie Fishbein who has written several kosher cookbooks.  She has targeted short cut cooking, holiday cooking, cooking light and several other topics.  The variety of recipes lends itself to finding solutions, no matter when.

 In the past, kosher cookbooks were kind of boring in presentation but Susie has produced a beautiful book, replete with photographs that are not only lovely but show you what the final product can look like. I don't know about anyone else, but I like to know what I am producing and have hints how to make the best presentation. I think every recipe has a photo. 

She has written many books but I think my favorites are the, 'Kosher by Design Lightens Up" and "Kosher by Design Entertains." If I had young children, I am sure I would appreciate the book she wrote for the kiddies, even more. It is wonderful and serves me when my grandchildren are here.

I went through my refrigerator, collected the extra vegetables and then looked into her "lightens book" and found this Moroccan Spiced Vegetables. I did make changes in the vegetables, I used, only because I was stuck with what was in the house.  Fortunately, I had some good choices on hand and used all of them.



Spiced Moroccan Vegetables

Ingredients:

1 red onion
2 sweet potatoes, cut into 2 inch chunks (with skin)
1 1/2 cups baby carrots
2 parsnips, peeled, cut into 2 inch chunks
1 zucchini, cut into 2 inch chunks
1 can (15 ounce) garbanzo beans
1/2 - 1 cup raisins
1 cup olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
3/4 teaspoon tumeric
1/4 cup chopped fresh parsley

Method:

Preheat oven to 375 degrees



Soak raisins in some warm water to soften them.
Place vegetables and raisins into a large baking dish.

In a medium bowl, whisk olive oil, lemon juice, paprika, salt, cumin, ginger, tumeric and parsley.

Pour over vegetables. Toss to coat.

Bake uncovered for 90 minutes.


Eat and enjoy! 






3 comments:

  1. Se ve muy tentador muy sabroso y saludable me encanta,abrazos y abrazos

    ReplyDelete
  2. I think, I actually translated this and thank you. It is healthy and it is also tasty.

    ReplyDelete
  3. Hi Chaya,

    I always a big fan of roasted vegetable with spices. Yours with raisins look very delicious.

    Btw, Cook like a Star for Nigella has been postponed to August and we are cooking like Curtis Stone for July.

    Zoe

    ReplyDelete

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