There have been many occasions when company has stayed through the dinner hour, or time slipped by before I knew it and it was dinner time. I have devised shortcuts to a number of recipes Mom used to make, and some traditional ones for just those times.
This is one of them. We like stews in our family. We grow up with a huge array of Stew options in the Middle East, taking advantage of the plethora of vegetables, beans and herbs.
Here is a dinner to throw together in just about 35 minutes, assuming you have ingredients on hand. You can substitute whatever veggies you have, and use chicken in instead of beef.
- 1 med. white organic Onion, chopped
- 2 cloves organic Garlic, minced
- 2 organic Scallions, chopped (opt)
- 1/2 pound organic, Grass-fed Beef, cut 1/2 inch cubes
- 6 organic Zucchini, cut in half rounds
- 2 organic Tomatoes, chopped
- 1-1/2 c. boiling Water
- 1/2 tsp. Sea Salt
- 1/4 tsp. organic Cinnamon
- 1/2 tsp. organic Allspice
- Dash of Black Pepper
- Dash of Cayenne (opt)
Place onions in a large saute pan over medium heat and let cook stirring occasionally, until golden. Add garlic and scallions and saute for another 2 minutes.
Add vegetables,water and spices. When they start to simmer again, reduce heat to med-low, cover and cook for 15 minutes. Add olive oil, cover and cook for another 5 minutes.
Adjust seasoning to taste.
Serve with whole wheat bulgur pilaf or wild and brown rice, and a green salad.
~ Bon Apetit! ♥