Sunday, September 6, 2009

mishmash minus mint

I couldn't do it...I couldn't add the mint that would make the recipe Minty Moroccan Mishmash. I just can't deal with the flavor combination. In my world, mint is a confection - it belongs in dessert, or at least a beverage. Funny thing is that I wrote this recipe specifically to use up some mint hanging out in my's still hanging out.

Minus the mint, though, the Moroccan Mishmash was a smashing success, unlike lunch. Against his better judgment, I convinced Mister to go with me to Cafe Fulya today for lunch. I had a delightful Americano, a spinach pie that didn't suck but was nothing to write home about, and a very tasty cookie filled with shredded apple and walnuts. I ended up eating my cookie at home, though, while Mister wolfed down his Wawa hoagie. He got coffee, a shepherd's salad, and a strange egg dish...which he hated like he has hated no food before. The salad was pretty good, but it was a little heavy on the scallions and I have issues with onions.

The decor was fabulous - right up my alley. Everything was black and red - the chairs were clear and patterned with diamonds and a perfect red, which looked amazing with the black marble tabletops resting on wrought iron bases. We were seated on a red leather couch by the open window...which unfortunately allowed a group of flies to attempt to participate in our meal. The music was ambient and the stereo system was well camoflaged as it was black and surrounded by (unlit) red candles. I will go there again...probably alone.

In any case, as I mentioned, dinner made up for it:
Moroccan Mishmash
serves 4-6
2 Tbsp oil
3 large cloves garlic, pressed/minced
2 medium carrots, chopped
12 oz soy crumbles (I use Yves brand)
14.5 oz can of diced petite tomatoes
15 oz can of chickpeas, rinsed and drained
1 cup corn (I used frozen)
1/2 cup dried cranberries
3/4 cup V8 juice
dash of black pepper (to taste)
splash of balsamic vinegar
1 rounded cup of bulghur
14 oz (or 2 cups) vegetable broth

Bring broth to boiling in a medium saucepan. Add bulghur, stir and cover, then simmer on the lowest heat for about 15 minutes, until liquid is absorbed and bulghur is tender.
Meanwhile, heat oil in a deep pot on medium-low heat. Add garlic and carrots, cover and saute 3-4 minutes, stirring occasionally. Add soy crumbles and break up with a wooden spoon, then stir into carrots. Add undrained tomatoes and simmer 3-5 minutes, then stir in corn, chickpeas, cranberries, and V8. Simmer, uncovered, 2-3 more minutes, then add black pepper and vinegar. Simmer, uncovered, on low heat for 10-15 minutes, stirring a couple of times.
Serve over bulghur.

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