Here is the continuation of my previous post.
However, you will have to get thru my musings first, before you can immerse yourself in the pictures/recipes and deliciousness of the food below :).
Not sure how many of you know that I am a part of a book club which was initiated by a few of us like-minded bookaholics in Oct 2010. Truly, it has transformed me at various levels and resulted in broadening my horizons beyond compare. Of course, being a part of a group of women who are stimulating, challenging and well-versed in possibly everything makes the experience even more amazing.
Though I must admit that nothing, and I mean nothing could have prepared me for the change that has resulted within me after reading "The Forty Rules of Love" by Elif Shafak. I can honestly say that the person I am today, after reading this book, is vastly changed from the person who started reading it. For those who are not very familiar with it, it is primarily related to the interactions between Shams of Tabriz and Rumi from seven centuries ago with a simultaneous insight into current day life of a Massachusetts based forty year old housewife.
A great book for me is one where, as you are reading it, you are desperate to know how it ends, yet, you still try hard to read it very slowly just so you can savor it a bit longer (such as "Cutting for Stone" by Abraham Verghese). An unforgettable book is one where the characters stay with you long after you have left the book (such as "The Guernsey Literary and Potato Peel Pie Society" by Annie Barrows and Mary Ann Shaffer). A life-changing book, however, is one which changes your perspective, your vision and you by simply stating the most basic universal truths. The Forty Rules of Love falls under this category for me.
Food also has the ability to transform us. It provides us with a sense of anticipation as we plan our menu, it stimulates us as we go searching for ingredients to cook the same, it helps us stretch our imagination and boundaries as we cook it and finally it comforts us when we consume it in the company of our loved ones.
With this thought, here is the other side of the table :)
To complement the falafel platter, I decided to make a Moroccan style stew with couscous. There are certain unusual factors with both. This stew is typically made using garbanzo beans as its base, however, I chose to use just vegetables with a larger addition of pumpkin to not have an overwhelming concentration of beans on the menu. The couscous too was garnished with crispy onions to lead an additional texture to the same.
However, you will have to get thru my musings first, before you can immerse yourself in the pictures/recipes and deliciousness of the food below :).
Though I must admit that nothing, and I mean nothing could have prepared me for the change that has resulted within me after reading "The Forty Rules of Love" by Elif Shafak. I can honestly say that the person I am today, after reading this book, is vastly changed from the person who started reading it. For those who are not very familiar with it, it is primarily related to the interactions between Shams of Tabriz and Rumi from seven centuries ago with a simultaneous insight into current day life of a Massachusetts based forty year old housewife.
A great book for me is one where, as you are reading it, you are desperate to know how it ends, yet, you still try hard to read it very slowly just so you can savor it a bit longer (such as "Cutting for Stone" by Abraham Verghese). An unforgettable book is one where the characters stay with you long after you have left the book (such as "The Guernsey Literary and Potato Peel Pie Society" by Annie Barrows and Mary Ann Shaffer). A life-changing book, however, is one which changes your perspective, your vision and you by simply stating the most basic universal truths. The Forty Rules of Love falls under this category for me.
Food also has the ability to transform us. It provides us with a sense of anticipation as we plan our menu, it stimulates us as we go searching for ingredients to cook the same, it helps us stretch our imagination and boundaries as we cook it and finally it comforts us when we consume it in the company of our loved ones.
With this thought, here is the other side of the table :)
To complement the falafel platter, I decided to make a Moroccan style stew with couscous. There are certain unusual factors with both. This stew is typically made using garbanzo beans as its base, however, I chose to use just vegetables with a larger addition of pumpkin to not have an overwhelming concentration of beans on the menu. The couscous too was garnished with crispy onions to lead an additional texture to the same.
Morroccan-Style Vegetable Stew
(makes enough for 8 servings)
1/2 cup onions chopped (all vegetables to be chopped medium size)
6-8 cloves of garlic, grated
1 cup mixed bell peppers chopped
2 cups of pumpkin chopped
1 cup of carrots chopped
1/2 cup green beans chopped
1 cup potatoes chopped
2 Tomatoes chopped
1/2 cup orange juice
5 cups of vegetable stock (made using celery, onions, whole spices and garlic)
2 tbsp. oil
1/8 tsp paprika
1 tsp ras el hanout (add more if needed)
1 tsp cinnamon
2 tsp orange zest
2 tbsp. lemon juice
1 tsp sugar
2 tbsp. finely chopped parsley
Salt to taste
Heat the oil in a pan, add the paprika and garlic to create deep flavor in it. Add the onions and sauté for 2-3 mins. Then add the bell peppers to this mix. Allow to cook for another 5 mins. Add the carrots, beans, potatoes and pumpkin (you can add cauliflower florets as well, if you like) with salt and sugar to this and allow to cook on a medium flame for at least 12 mins. till the vegetables get softened, but, not mushy. Add the ras el hanout and cinnamon and stir well. After 2 mins, add tomatoes and allow it to cook for another 5 mins. Finally, add the stock and orange juice with the orange zest. Allow the mixture to simmer for 15 mins and finish with the lemon juice and parsley. Serve piping hot with rice or couscous.
Fried Onion Couscous
1 box of couscous
Stock (quantity as per package) - I made this using celery, parsley, green onions, garlic and lemon rind
1 tbsp. butter
1/4 cup of mixed nuts (almonds, cashew etc.)
2 tbsp. of raisins
2 tsp of olive oil for nuts
3 onions sliced and fried till crispy (you can use airfryer as well)
Parsley to garnish
Salt to taste
Heat the strained stock well and add to the couscous with salt and butter and cover as per package instructions. After the couscous is ready (typically after 10 mins), fluff it using a fork. In the meanwhile, heat the oil and lightly fry the nuts in it till they are slightly brown. Add the raisins to this and remove from heat. Stir in the nuts and raisins mixture into the couscous with gentle motions. Top with the onions and parsley for a delicious dish and a wonderful presentation.
Food is a labor of love, consideration and devotion - as such, to savor every morsel of it is the best way to thank the creator. Very similar to life itself...wouldn't you say?
