 Cinnamon, ginger and red pepper provide warm flavor and an antioxidant level of over 2,300 ORAC per serving in this Moroccan-inspired stew. Photos courtesy of McCormick.
July 2008
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Recipes: Mango-Blueberry Cobbler And Moroccan Bean & Pepper Stew
Cinnamon is one of the Seven Super Spices, which all have high levels of antioxidants. Cinnamon has the most antioxidants by far: Just one teaspoon of this spice contains 6,956 ORAC units. Its spicy-sweet flavor makes it the perfect touch in everything from cookies to stew. Get a huge shot of antioxidants by adding cinnamon to the foods you already eat every day: coffee, hot cocoa, cereal, vegetable soups—cinnamon is appropriate for dishes both sweet and savory. Read about all the super spices.
Mango-Blueberry Cobbler
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors—and antioxidant powers—of cinnamon and ginger.
Serves 6.
Ingredients
Mango-Blueberry Filling
- 3 cups sliced peeled mangoes
- 2 cups blueberries
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons ground
cinnamon
- 1/2 teaspoon ground ginger
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Biscuit Topping
- 1/2 cup flour
- 4 tablespoon sugar, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon, divided
- 1/4 teaspoon baking soda
- Pinch salt
- 1/3 cup buttermilk
Preparation
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Preheat oven to 350°F.
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For the filling, mix the mangoes, blueberries and lemon juice in a large bowl. Mix the sugar, cornstarch, cinnamon and ginger in a separate small bowl. Sprinkle the sugar mix over the fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with non-stick cooking spray.
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For the topping, mix the flour, baking powder, ginger, baking soda, salt, 1/4 teaspoon of the cinnamon and 3 tablespoons of the sugar in a large bowl. Add the buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.
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Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
Moroccan Bean & Pepper Stew with Couscous
Cinnamon, ginger, and red pepper not only warm up the flavors of this healthful bean stew, they also fill it with health-promoting antioxidants. It’s as easy as to make as chili, but with terrific exotic flavors.
Serves 6.
Ingredients
Moroccan Bean & Pepper Stew
- 1 tablespoon olive oil
- 2 cups chopped yellow or red bell
peppers
- 2 cups cubed peeled butternut
squash
- 1 1/2 cups chopped onions
- 2 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground sea salt
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 One teaspoon of cinnamon has more antioxidants than a cup each of spinach, broccoli, red cabbage and asparagus put together.
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- 1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15 1/2 ounces) red kidney beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 cup water
Couscous
- 3/4 cup vegetable broth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2/3 cup whole wheat couscous
- 1/4 cup golden raisins
- Chopped fresh mint (optional)
- Toasted sliced almonds (optional)
Preparation
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For the stew, start by heating the oil in a 3-quart saucepan on medium-high heat. Add the bell peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened.
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Next, add the cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute.
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To finish, stir in the beans, tomatoes and water. Bring to a boil. Reduce heat to medium-low; simmer, covered, 20 minutes or until vegetables are tender.
- For the couscous, bring the broth, cinnamon and ginger to boil in a medium saucepan on high heat. Remove from heat.
- Stir in couscous and raisins. Cover. Let stand 5 minutes or until the liquid is absorbed. Fluff couscous with fork.
Recipes © 2008 McCormick. All rights reserved. Other material
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