North African Pepper and Tomato Stew

North African Pepper and Tomato Stew

Serving Size : 4

1 15-19-oz. can chickpeas -- rinsed and drained or 1 1/2 to 1 3/4
cups cooked chickpeas
4 large eggs
1 Pinch hot paprika
3 ripe medium tomatoes (4 cups) -- halved, seeded and coarsely chopped
2 teaspoons olive oil
1 cup slivered onion ( 1/2 large)
1 large green or red bell pepper -- cut into 2"-long slivers
4 medium cloves garlic -- minced
2 fresh Anaheim chilies (3/4 cup) -- seeded and cut
into 2"-long slivers
1/2 teaspoon ground cumin

In large nonstick skillet, heat oil over medium-high heat. Add onion
and cook, stirring often, until light golden, 2 to 3 minutes. Add
bell pepper, garlic, chilies and cumin and cook, stirring often,
until softened, 3 to 5 minutes. Add tomatoes and chickpeas and bring
to a simmer. Cook, stirring occasionally, until tomatoes have broken
down into a sauce, reducing heat as needed to maintain a lively
simmer, about 10 minutes.

Season stew with salt and freshly ground pepper to taste. One at a
time, crack each egg and drop into a separate quadrant of stew,
taking care not to break yolks. Cover skillet and cook over
medium-low heat until eggs are set, 5 to 7 minutes.

Sprinkle each egg with a little paprika. With slotted spoon, transfer
1 egg with some stew to each plate. Spoon additional stew around eggs
and serve immediately.

Source: "Vegetarian Times, August 2000" via The Soups-N-Stews mailer on Cooking-Lists.com

Borscht

Borscht

2 pounds red beets, peeled
1 large onion, peeled
1 bunch fresh dill, stems removed and tied in a bundle
Salt and pepper to taste
Lemon juice to taste
4 hard-cooked eggs, peeled and quartered, optional
1 firm medium cucumber or half an English cucumber, peeled if necessary and diced, optional
4 medium red or white new potatoes, boiled until tender and kept hot, optional
Sour cream

Grate beets and onion together on a box grater or food processor outfitted with basic blade (pulse carefully) or grating disk. Place mixture in large saucepan with dill-stem bundle and 6 cups of water to cover.

Bring to a boil, then adjust heat so liquid simmers steadily but not violently, until beets are tender, 15 to 20 minutes. Add salt and pepper, remove dill stems, and chill.

When soup is cold, taste and add lemon juice, salt and pepper as necessary. Chop as much of the dill fronds as you would like for garnishing. Serve borscht in bowls, with garnishes of your choice and the dill. Pass sour cream at table. Yield: 4 servings

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Red Tomato and Red Chile Soup

Red Tomato and Red Chile Soup
 
7 Tbsp. unsalted butter
2 medium-size russet potatoes, peeled and diced 1/4 inch
2 medium onions, coarsely chopped
1 red bell pepper, stemmed, seeded and coarsely chopped
1/2 tsp. chile pequin (available in Latin markets)
1 dozen medium-size ripe tomatoes, coarsely chopped
1 cup Chicken Stock
2 cups half-and-half
1 tsp. salt
1 tsp. white pepper
6 small sprigs fresh dill, for garnish

Melt 4 Tbsp. of the butter in a medium saucepan over moderate-to-high heat.
Add the potatoes and sauté them for about 5 minutes; then add the
onions, bell pepper and chile pequin and sauté about 2 minutes more.
Add the tomatoes and the chicken stock.
Bring the liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes.
Transfer the contents of the pan to a processor and purée them.
Return the purée to the saucepan and add the half-and-half, salt,
pepper, and the remaining butter.
Stir the soup over moderate heat, just until the butter melts and the soup is hot.
Sieve the soup and serve it in heated bowls, garnished with sprigs of
fresh dill.

Serves 6