Stroud’s Middle Eastern Damn Sure Better Like It Vegetable Stew

Stroud’s Middle Eastern Damn Sure Better Like It Vegetable Stew

And by middle eastern, I’m talking about the middle part of the eastern United States of bygod America!

But, I must warn you, especially those timid folk who live and die by teaspoon and cup measurements, while I give you the recipe in detail, I really use the TLAR method….That Looks About Right.

And I also admonish those picky eaters who tell the world what they will and will not eat….well, you know who you are and why I find you tiresome.

But enough idle banter that causes all but my faithful readers to shudder.

I’ve found with a very short prep time and only mildly longer cooking time, that a delicious 30 minute, exquisite meal is possible.  So put down that cell phone, forget about ordering take-away and let’s get cookin’!

Stroud’s Vegetable Stew (And Accompanying Salad)

Canola or any other neutral oil, a few splashes in a heated stew pot w/lid

A medium sized sweet onion, halved and sliced thinly

5 cloves of garlic, peeled and chopped

3 small zucchinis, sliced 

2 yellow squash sliced

4 small carrots sliced

A palm full of dried cranberries (adds color and flavor)

Juice of one small lime

4 cups vegetable broth (I used four cups of water and 3 cubes of dried broth)

1 heaping teaspoon of ground cinnamon, cumin, coriander or more to taste

Red pepper flakes to taste (I used a good shake or two)

Salt and pepper

Grated cheese for dressing the stew

Put all the sliced vegetables in the hot oil and stir until they just begin to wilt.  Don’t let them brown.

Add the vegetable broth and seasonings.

Toss in the Cranberries.

Cover the pot and allow to simmer for 15 minutes or so.

Serve in bowls and sprinkle with grated cheese.  I used a Mexican white cheese, but take the initiative and add any cheese you want!  Don’t be shy!  You can do it!

That’s it for the stew.  Now let’s make the very simple Tomato-Avocado Salad.

Chop a tomato or two, removing the seeds.

Peel and chop an avocado – I added ‘peel’ for my few faithful readers who frequently put on their shoes and then their socks.

Add to the chopped tomatoes an avocado: a few shakes of Herbs de Provence, a tablespoon or more of sesame oil, and olive oil, and a few shakes of salt and pepper.  Squeeze on a half a lime.  Sprinkle on roasted sesame seeds. (Already roasted available at Asian markets.)

Congratulations!  You have created a masterpiece of a meal.  The only finishing touch you need is a snifter of brandy, as you sit back and pat your stomach.

Stroud’s Middle Eastern Damn Sure Better Like It Vegetable Stew!