Last night we made Saffron-Spiked Moroccan Stew from the Compassionate Cooks web site (I’d love to check out their DVD but $20 + shipping for a cooking DVD? A bit pricey for my blood.). It’s a simple dish to make, but the blending of spices, including the oh-so-expensive saffron, with the traditional fall vegetable, the sweet potato, resulted in a very flavorful cold-weather stew. We ate it over whole wheat couscous, but it can also be served over rice.
A funny side note: a few months ago we froze a bunch of peppers from the CSA since we couldn’t keep up with the rate they were coming in. I took some out last night with the intention of using them in the stew. I defrosted them for a few seconds in the microwave and promptly forgot about them. Today, I was talking to my wife on the phone during lunch and she asked, “Did you want these peppers in the microwave?” The light bulb went off in my head and I realized that I didn’t add them to the stew. Oops.