What can I say, this is a great breakfast for when I don't have much time!
Usually, I either make up my own recipes or use ones I find online. I don't really buy cookbooks anymore, I find that the combination of my current knowledge, cookbooks I already own, and the internet is all that I need. However, I recently found an amazing cookbook that I felt compelled to buy - 'At Home In The Whole Food Kitchen - Celebrating The Art of Eating Well.' Someone else has already created a pdf of the recipe for this stew, which came from this cookbook, so here it is! The only changes I made were to leave out the almonds and the salt, and to modify the Harissa recipe (see below). It was extremely delicious!
Harissa is an amazing flavour combination from North Africa that I'd never run across before! Here's a link to a pretty standard Harissa paste (though perhaps leaving out the tomato sauce and the red pepper). And, here's how I intend to make it going forward:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon caraway seeds
2 teaspoons ground paprika
1/2 teaspoon cayenne pepper, or more to taste
Put the seeds in a frying pan over medium-high heat and toast, stirring continuously. You'll know they're done when they become fragrant and/or turn brown. Transfer to a spice/coffee grinder and grind until fine. Add paprika and cayenne. Then, keep in mind that the dishes you serve it with will taste even better with lemon juice and garlic. If you store the spice blend in an airtight container in a cool, dark place it will keep for a few months, at the very least.
My lovely friend, Jen, made this delicious dinner for me, and I forgot to ask her for the recipe until at least a week afterwards. I decided it was more fun to try to type up exactly what she said to me when I finally got around to asking her. This was a really delicious dinner!
1) Cut and gut the squash, then bake at some temp (350? 400?) until soft, or close to soft (45 minutes? 1 hour?)
2) Cut up a bunch of veggies - onion, zucchini, bell peppers, mushrooms, broccoli - really anything. I also included cranberries, and then added walnuts to ours.
3) Add a good splash of olive oil, salt, pepper, and poultry seasoning.
4) Put the mixture in the squash and bake another 20-30 minutes, or until your guests show up and you're hungry!