Vegetable stew

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons grated orange peel
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried crushed red pepper
  • 12 ounces 1/2-inch cubes zucchini
  • 1 28-ounce can diced tomatoes
  • 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 12 Kalamata olives, pitted, chopped

Potato pancakes

  • 2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
  • 1/3 cup grated onion
  • 2 tablespoons all purpose flour
  • Nonstick vegetable oil spray
  • 4 teaspoons olive oil

For vegetable stew:

  1. Heat oil in heavy large saucepan over medium-high heat.
  2. Add onion; sauté until tender, about 5 minutes.
  3. Add next 4 ingredients; stir 1 minute.
  4. Add zucchini and tomatoes with juices; bring to boil.
  5. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes.
  6. Add garbanzos and olives; simmer 3 minutes.

For potato pancakes:

  1. Preheat oven to 300°F.
  2. Mix first 3 ingredients in bowl.
  3. Season with salt and pepper.
  4. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil.
  5. Heat over medium-high heat.
  6. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round.
  7. Cook until pancakes are brown, about 5 minutes per side.
  8. Transfer to baking sheet; keep warm in oven.
  • Place 3 pancakes on each of 4 plates.
  • Spoon stew over and serve.

Per serving: calories, 420; total fat, 12 g; saturated fat, 1 g; cholesterol, 0

Makes 4 servings.

Recipe By: Bon Appétit January 2003 via


6 thoughts on “FRIDAY’S FEAST

  1. Love potatoe pancakes! I’m going to print this up!

    I need to catch up on your blog, I’ve been absent for a little while, but I do want to catch up on things. My first order of buisness was to write an entry in my blog, put up a couple buttons for Annika, and then catch up on my blogging friends!

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