Food Week: Fantastic Day Four

Friday, October 29, 2010

Good Morning!

I was obviously in a cooking mood yesterday because I went all out. First, I tackled this spectacular Mediterranean stew that has been in my "Recipes To Try" book for a few years now. Then, I made a fresh loaf of whole wheat french bread to go with it.

The stew was AMAZING. I didn't know what to expect because it was quite different from what I would usually go for (I found it when I was going through a vegetarian phase). It is very flavourful. If you don't really like pepper, I'd suggest cutting the amount back a bit because it's pretty powerful by the end.

So first things first: Yeast bread takes a while, and therefore must be started first!

Whole Wheat French Bread


1 1/8 tsp active dry yeast (half of a packet)
1/4 cup warm water
1/2 Tbsp sugar
1 tsp salt
1/2 Tbsp margarine, melted
2 cups flour
1/2 cup warm water


Dissolve yeast in the first 1/4 cup of warm water. Add sugar, salt, butter, and 1/2 cup water. Mix thoroughly then add flour. Mix until dough becomes smooth (no kneading required). Cover the bowl and let dough rise in a warm place for 1 hour.

Flour your work surface, place dough on work surface and let it rest for about 10 minutes. Roll  out into a rectangle (about 10x8 inches). Roll the dough up (from the longer side) like a jellyroll and squeeze the ends together to seal it up. Place it on a greased & floured cookie sheet (with the "seam" on the bottom) and let it rise for another 45 minutes - 1 hour.

When it's done rising for the second time, preheat your oven to 400 degrees Fahrenheit. Make a few diagonal slices across the top and bake it for 20-30 minutes, until it's lightly browned. Let it cool for a while before slicing.

Next, you have to tackle the stew (and a MASSIVE amount of chopping).

Mediterranean Vegetarian Stew


1 Tbsp olive oil
1/2 red onion, chopped
3 tomatoes, chopped
1 tsp dried basil
1 tsp salt
1 tsp pepper
4 medium potatoes, peeled and cubed
1 red pepper, chopped
2 cups eggplant, peeled and cubed
2 cups zucchini, peeled and cubed
1/4 cup fresh basil
1/4 cup grated parmesan cheese


Heat oil in a frying pan over medium heat, add onions and cook 5 minutes. Add tomato, dried basil, salt, and pepper. Cover and cook for 5 minutes. Stir in potatoes, red pepper and 1/4 cup water. Simmer on medium-low heat, covered, for 10 minutes. Add eggplant, cover and simmer for another 10 minutes. Add zucchini, cover and simmer for 5 more minutes. Stir in basil leaves just before serving for best flavour. Garnish bowls with parmesan cheese.


6 wonderful comments:

Lisa Fergus said...

mmmmm! Okay, I've decided. Instead of me trying all of these recipes, you can just move in! ;)

Love the look of the blog for food week!

sarah said...

And now I am starving, and none of those ingredients are in my fridge. YUM. I am saving this to make next week. Thanks!

Katie said...

oh the med veggie stew looks amazing! I'm your newest follower. Please try to stop by and link up this recipe and other's at

Anonymous said...

I'm your newest happy follower.

Erica @ Acire Adventures said...

Thanks so much, all! And welcome to the new followers, I'll be checking out your blogs in a few minutes!

Katie said...

Thank you for linking up to Whats Cookin In The Kitchen on Katie's Cucina! Make sure you stop by again this Friday to link up new recipes!!!