PaddleMeals: A Meal of a Stew

July-August 1994

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

by Brenda Gaertner

Although they seem to always look sorta the same, stews can taste different. Flavoured with the comforts of garlic, ginger, or herbs, stews can be immensely satisfying at the end of a rainy day in a kayak. Experiment with side dishes like corn or cheese (maybe even corn and cheese) pancakes, different rices or the fast and fuel-efficient couscous. If you resist cooking them into a single mush-like consistency they can even look slightly unique. The recipes below rely on vegetables that can store well. The squash stew is relatively quick, and you can substitute summer squash for winter (reduce the cooking time accordingly). The potato and eggplant dish needs a little more time and an open fire but it could stand alone as a full meal or add a salad or soup to round off the appetite.

Tomato-Stewed Squash

1/4 c. olive oil
4 med. garlic cloves, minced
1 c. tomato sauce
1 med. winter squash (abt 1 1/2 lbs) like hubbard, butternut or pumpkin, or summer squash, like zucchini cut into medium-sized squares
15 oil-cured black olives, halved and pitted
2 t. fresh thyme, or 1 t. dried
salt and pepper to taste

Heat oil in pan large enough to hold the stew, add garlic, sauté briefly, add tomato sauce and bring to simmer, add squash, olives, thyme and 1 c. water, partially cover and cook until tender, about 30 minutes for winter squash, and 10 minutes for summer. Season with salt and pepper. Serve over rice or couscous or try with .....

Wild Rice and Orzo

1 c. wild rice
2 large shallots, or 1/2 onion, minced
2 c. broth, chicken or vegetable
1 c. orzo
2 T. extra-virgin olive oil
1/3 c. fresh green onions
salt and pepper

In pan combine wild rice, shallots, stock and 1 1/3 c. water. Bring to boil, cover and simmer until rice is tender but still chewy, about 45 minutes. Fill another pot with water, bring to boil, add salt and orzo. Cook until tender about 8 minutes. Drain and then add 1 T. of the olive oil. Drain rice, add to orzo. Heat remaining oil and scallions, cook for a minute or so and then add to rice and orzo, cover and cook until heated through. Season with salt and pepper.

Eggplant and Potato Stew

1 large firm eggplant
5 large garlic cloves, sliced
4 small potatoes,
2 t. cumin seeds or ground cumin
5 T. oil
1 bay leaf
1 large yellow onion, cut into 1/2" squares
2 T. fresh ginger, grated
1 c. tomatoes, canned or fresh (peeled and seeded)
1/2 c. water or juice from tomatoes
salt
1/2 c. yogurt
2 T. fresh cilantro (if available)

Cut several slits in eggplant and stuff them with the sliced garlic, wrap in foil and bake on coals, until done, about 1 hour. Sprinkle a little olive oil over the potatoes and wrap in foil and bake on coals until done, about 1 hour. Once vegetables are cool enough to touch, peel eggplant and chop the flesh into large pieces. Cut the potatoes with their skins into 1/2 in. chunks. Roast cumin seeks in fry pan until you can smell them and grind into powder. Add oil and bay leaf, onion and ginger. Cook until onions are lightly coloured (5 minutes). Add eggplant, potato, tomatoes and liquid. Season with salt. Cook until stew is thoroughly warmed and flavours have melded (around 5 - 10 minutes). Stir in yogurt and cilantro and serve.