Several of you have posted recipes on your blogs; Leona has asked for healthy recipes. So I thought I would join the fun with this rather strange, but really healthy and surprisingly satisfying "stew" recipe. Let go of your stew stereotypes, because this doesn't fit them. It does satisfy the antioxidant "colorful" qualification... Sorry I don't have a picture.
African Peanut Stew
1 T. olive oil; 1 med. red onion, chopped; 1 med. green pepper, chopped; 2 carrots, chopped; 1 rib celery, chopped; 3 garlic cloves, minced; 2 T. peeled, minced fresh ginger; 1 T. curry powder; 1 bay leaf; 1 can (14 1/2 oz.) diced tomatoes, drained; 4 c. chicken or vegetable broth; 1 sweet potato, peeled and cut into 1/2-inch pieces; 1 1/2 c. cooked chicken; (opt.); 1/4 c. creamy or crunchy natural peanut butter (so there's no extra oil or sugar); 1/4 c. fresh cilantro, chopped;
African Peanut Stew
1 T. olive oil; 1 med. red onion, chopped; 1 med. green pepper, chopped; 2 carrots, chopped; 1 rib celery, chopped; 3 garlic cloves, minced; 2 T. peeled, minced fresh ginger; 1 T. curry powder; 1 bay leaf; 1 can (14 1/2 oz.) diced tomatoes, drained; 4 c. chicken or vegetable broth; 1 sweet potato, peeled and cut into 1/2-inch pieces; 1 1/2 c. cooked chicken; (opt.); 1/4 c. creamy or crunchy natural peanut butter (so there's no extra oil or sugar); 1/4 c. fresh cilantro, chopped;
5 oz. baby spinach leaves, washed and torn into bite-size pieces; 1/2 t. salt; pepper to taste.
Heat olive oil in Dutch oven or 4-qt. saucepan; add onion, bell pepper, carrot and celery; saute about five minutes, til translucent. Add garlic, ginger and curry powder and saute about 1 minute; do not brown garlic. Add bay leaf and tomatoes, cooking about 3 minutes.
Add broth and sweet potatoes; bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in chicken and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper. Serves 8 (1 cup servings).
Karla's notes: The recipe substituted shelled edamame for the chicken -- I don't even know what that is. Serving it over rice makes it a heartier meal.
With a low-cal main dish like this, you can splurge and have Alisa's Molten chocolate cakes! Or, for more of you, there's this similar chocolate fix:
Heat olive oil in Dutch oven or 4-qt. saucepan; add onion, bell pepper, carrot and celery; saute about five minutes, til translucent. Add garlic, ginger and curry powder and saute about 1 minute; do not brown garlic. Add bay leaf and tomatoes, cooking about 3 minutes.
Add broth and sweet potatoes; bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in chicken and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper. Serves 8 (1 cup servings).
Karla's notes: The recipe substituted shelled edamame for the chicken -- I don't even know what that is. Serving it over rice makes it a heartier meal.
With a low-cal main dish like this, you can splurge and have Alisa's Molten chocolate cakes! Or, for more of you, there's this similar chocolate fix:
Tunnel of Fudge Cake
Cake: 2 1/4 c. flour; 3/4 c. cocoa powder; 1 3/4 c. sugar; 1 3/4 c. butter, softened; 6 eggs; 2 c. powdered sugar; 2 c. walnuts or pecans
Glaze: 3/4 c. powdered sugar; 1/4 c. cocoa powder; 2-3 T. milk or canned milk
Preheat oven to 350 degrees. Grease and flour a 12-c. bundt pan.
Combine flour and cocoa, set aside. In a large bowl, cream sugar and butter til light and fluffy; add eggs, one at a time, beating well after each. Gradually add powdered sugar and mix thoroughly. Stir in flour mixture by hand until well blended, gently stir in nuts (batter will be thick). Spoon batter into prepared pan.
Bake 45-50 minutes or until the top is set and edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow fudge inside cake to set. Invert onto serving plate.
To prepare glaze, combine powd. sugar and cocoa. Add 2 T. milk, mix thoroughly, adding more only as needed to create smooth but pourable glaze. Spoon over cake, allowing to drizzle down sides.
Serves 20.
(From Minnesota Historical Society, Susanna Short's Bundt Cake Bliss)
Let me know if you try them, and of course if you like them! To be honest, I love the stew, but I won't be making it often until Suzie's out of the house. Anyone surprised? ;->
5 comments:
I like all of these recipes to try (we rarely have the same meal twice in a month because there's always so many to experiment with). Mom, Edamame is soybeans either in the pod or out. We've had them at your house in a stir-fry mix (you're now saying oh, yeah). We occasionally boil them in salt water and pop them out of their shells to munch!
I got on to comment on what edamame is, but now you know! I haven't ever had it before. I think the name scares me out of ever getting them. But I might have to try Em's way of making them!
They are yummy! Alisa just call them soy, then its not so scary.
I guess Mom doesn't need to know what edamame is now, I'm rather impressed by the culinary smarts of you three above blogger/sisters. I think they look like snow peas, aka sugar snap peas. Probably don't taste anywhere near the same though. I have to say little eater and I tried the soup minus big eater tonight and it was really good. We gobbled it up. Albeit strange combination of ingredients, it's a winner. I wonder what my carnivorous husband would think of it...maybe we'll save him some. It was surprising that I actually had all of the ingredients on hand (oh, except celery). Didn't really notice it wasn't there though! Thanks mom for the idea. (Sorry I'm so long-winded I don't want to go to sleep in an empty bed)
S'true, Shan, it's hard to go to bed without the bed partner. These traveling breadwinners...I'm grateful (and always pray that)they always come home safe. Thanks for the comments, y'all, on edamame and the soup. Love you! Yomama
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