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Moroccan Tagine of Vegetables

Ingredients: 2 medium zucchini 4 medium carrot 163/10000 Pound(s) finely chopped, divided garlic 163/625 Ounce(s) ground, divided cumin 163/625 Ounce(s) divided paprika 2 Bunch(s) finely chopped, fresh, divided cilantro 4 Bunch(s) finely chopped fresh, divided parsley 163/625 Ounce(s) divided salt 1 Ounce(s) black pepper 10 peeled, rounds cut 1/8 in. thick potato, red 6 shredded cabbage 1 large, cut into 1/8 in. rounds onion, yellow sweet 2 large, cut into 1/4 in. rounds tomato 1 Carton(s) mediume, cut into 1/4 in. rounds 7-up 1/16 Quart(s) olive oil Directions: 1. Place oven rack in middle of oven; preheat to 350°. 2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish. 3. Arrange the carrots, in a slightly overlapping fashion over the zucchini. 4. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 5. Place potatoes in a single overlapping layer on top of carrots; sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt, and pepper. 6. Spread cabbage on top of the potatoes. 7. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 8. Carefully arrange onion rounds in a single overlapping layer over the cabbage (some onion rings may come apart, but try to maintain their shape as best you can). 9. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 10. Arrange tomatos in a single overlapping layer over the onion slices. 11. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 12. Finally, place the green peppers in an overlapping layer over the top. 13. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 14. Evenly pour the oil and 1/2 cup water over the vegetables. 15. Cover and bake for 50-60 minutes. 16. During the last 20 minutes, baste frequently with the juices accumlated at the bottom (a bulb baster is ideal); baste 3-4 times during the last 20 minutes, covering the dish each time you put if back in the oven. 1. Place oven rack in middle of oven; preheat to 350°. 2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish. 3. Arrange the carrots, in a slightly overlapping fashion over the zucchini. 4. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 5. Place potatoes in a single overlapping layer on top of carrots; sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt, and pepper. 6. Spread cabbage on top of the potatoes. 7. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 8. Carefully arrange onion rounds in a single overlapping layer over the cabbage (some onion rings may come apart, but try to maintain their shape as best you can). 9. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 10. Arrange tomatos in a single overlapping layer over the onion slices. 11. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 12. Finally, place the green peppers in an overlapping layer over the top. 13. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 14. Evenly pour the oil and 1/2 cup water over the vegetables. 15. Cover and bake for 50-60 minutes. 16. During the last 20 minutes, baste frequently with the juices accumlated at the bottom (a bulb baster is ideal); baste 3-4 times during the last 20 minutes, covering the dish each time you put if back in the oven. Comments: If you don't have a tagine, use an oven-proof 8-cup capacity casserole dish.
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Hot pickled vegetables * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced. ~-- Eight jewel vegetables Heat the peanut oil in a preheated wok or skillet until it is almost smoking. Lower the heat slightly, add the green onions and the garlic, and stir-fry for about 30 seconds. Add the bell peppers, chili, water chestnuts, and zucchini to the pan an Herbed roasted winter vegetables Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large About braising vegetables *Braising is similar to stewing but uses less liquid compared to water-steaming, it develops greater nuances of flavor and preserves more color in vegetables. *Some recipes for braised vegetables call for a combination of cooking methods: Certai Brown rice pilaf with vegetables and garlic Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is