Vegetable Stew

Most children don’t like vegetables, especially zucchini and eggplant. They prefer to eat chicken nuggets, hamburger or anything else that can be found at a fast food restaurant. Even my siblings and I didn’t like those kinds of vegetables when we were young . My mother used to cook vegetables in this kind of stew with some meat to make us eat them (or else we’d be in trouble). It’s funny how we become our mothers… I too used this same recipe on my children. May it be as effective on your children as well:)

By the way, for those of you who can’t find the Lebanese Seven Spices ready mixed, here is a very useful guide to making it yourself.

Ingredients:

  • 200 grams lean beef cut into cubes
  • 2 potatoes cut into cubes
  • 1 large carrot cut into slices
  • 2 zucchini cut into slices
  • 1 large eggplant cut into cubes
  • 1 onion chopped
  • 2 red tomatoes chopped
  • 3 clove of garlic crushed
  • 1 tablespoon tomato paste
  • salt, seven spices, 1 tablespoon of dried coriander
  • cooking oil

Preparation:

  • In a pressure cooker, fry the meat with a little oil
  • When the meat is cooked, cover with water add one teaspoon salt and 1/2 teaspoon seven spices cook with the pressure cooker closed for 20 minutes
  • In the meantime, heat some oil in a pot and fry the the onion for 2 minutes then add the garlic and stir together for about a minute
  • Add the chopped tomatoes, cover the pot, lower the heat and leave it for 3 minutes
  • Remove the cooked meat from the pressure cooker and keep the water of the meat
  • Place the meat over the tomatoes, onion and garlic mixture
  • Add the carrot first for 4 minutes then the potatoes
  • Cover with the water used to cook the meat and add the tomato paste
  • Now add the zucchini then the eggplant after a couple of minutes
  • Season with salt, seven spices and the dried coriander
  • Lower the heat, cover the pot and let it cook slowly for about 20 minutes or until the carrot is tender
  • Serve it with cooked rice and green salad on the side

ET VOILA..C’EST TOUT 🙂

Pumpkin Soup

The Pumpkin soup is very easy to prepare and doesn’t require a lot of time. It’s also my daughter’s favorite, especially on a cold winter day like today. The ingredients also are simple and easy to find all year round.

Ingredients:

  • 500 grams of pumpkin
  • 1 medium onion
  • 1 carrot
  • 50 grams butter
  • 1 stock of vegetables (or chicken if you prefer)
  • salt and seven spices
  • fresh cream (optional)

Preparation:

  • Peel all the vegetables and cut them into medium size cubes
  • Fry the vegetables in butter until slightly golden
  • Dissolve the stock in water according to the instructions
  • Add this stock to the vegetables; add more water if needed to cover the vegetables
  • Boil the vegetables for about 25 minutes or until it is soft
  • Place the cooked vegetables in a blender and mix until completely pureed
  • Put the liquid back in the pot and heat a bit, season to taste
  • You can garnish the plate with fresh cream if you desired
  • Serve with toasted square bread

ET VOILA C’EST TOUT! 🙂

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