Tag Archives: fart powder

Spicy Peanut Stew

In my pantry today:

  • 1 lg sweet potato in 1-2″ chunks
  • 1 14 oz can black beans
  • 1 tbsp grapeseed oil (Olive is totes fine too)
  • 1 c minced onion
  • 2 cloves minced garlic
  • 1 celery stalk in 1/2″-1″ bits
  • 3/4 c frozen corn
  • 1/2 c minced kale
  • 1/2 c creamy peanut butter
  • 1 14 oz can diced/crushed tomatoes w/ green chile
  • 1-2 c vegetable broth
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/8 tsp sea salt
  • dash of asafoetida

peanut-stewIt’s a strange winter that’s seen a lot of beautiful spring days and a few notably polar ones. If it’s going to be cold any particular evening, a soup or stew is what to have on the stove. Not to get all June Cleaver on y’alls tails, but I love knowing something will be ready the minute my darling returns from a long day of work. Stews’ll let you have that. Tonight I’m trying a West African-inspired peanut stew that made friends with the inside of my cupboard.

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RIP, Barbara Billingsly

When your oil in a large pot reaches the high side of medium-low, add your seasonings to the oil and mix it into a paste. Then mix in the kale onion, garlic and celery. Let that cook for 5-10 minutes, and upon your return add the tomatoes peanut butter, stirring it in until smooth. Add the can of beans (liquid ‘n all) and as much broth as your taste permits. Put diced sweet potato in pot and let it come to a leisurely boil on M before covering it, turning the burner to L and walking away until your sweet potatoes are tender (At least 45 minutes).

This is a gluten-free and vegan recipe, but… wait, come back! You didn’t let me finish.

This is a gluten-free and vegan recipe, but use chicken instead of vegetable broth or, heck, add actual chicken and you’ve got an inarguably good dinner at 5 spoons.

Cabbage Come a-Knockin (Or, “Pastabilities from Vegetable Grief”)

In my pantry today:

  • 1 medium head red cabbage
  • 1 turkey kielbasa
  • 2 c cooked bowtie pasta
  • 2 tbsp butter
  • 1 small onion
  • 1/2 c broth
  • 1 tbsp garlic powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • cayenne pepper to taste
  • 1/4 tsp asafoetida
  • Parmesan cheese (topping)

I just began absentmindedly cooking the cabbage in a figurative wail of disappointment over the head of broccoli I had planned on using showing unexpected rot this morning. Isn’t that the normal reaction to vegetable grief? When reality brought itself back, I was left standing before a half-sauteed head of cabbage with onion in a small pool of butter. I looked at it like a sudden, unwelcome visitor then broke away to scan the freezer. I had in all earnesty planned on another vegetarian dinner tonight, but in the back of the ice box — covered in ice itself, but not burnt — was half a turkey kielbasa. I fell back into an old recipe for safety, but modified it just enough to prove to myself that I still had it.

So there’s there’s the head of cabbage, there. Toss in 1/4 c broth and cover it so it can steam on M where it’s been. Oh, and throw in all those seasonings (especially the asafoetida — this much cabbage definitely calls for “fart powder”). Next, brown medium-thin slices of kielbasa in the pot you’re about to boil pasta in. When the bottom of the pot (on M) starts to brown before those slices of turkeybits, scrape it up and toss the slices in those not-quite-burnt bits. Keep it together on M for another minute or two then add it to the cabbage. Bring 1/2 c of stock to a boil, then cover and reduce heat to L. Let it all simmer while you rinse out that sausage pot and ready the pasta. Cook according to instructions but make sure it’s al dente when you take it off the heat because it’s going in with the cabbage/kielbasa mix and will continue cooking. If you prefer mushier pasta (I know who some of you are, stop shielding your faces) go ahead and cook it to your preferred point. Mix everything together and top with Parmesan cheese. 4 spoons!

My pantry’s Dream Team

In the interest of full disclosure here, lemme go ahead and let y’all know what the whatall I usually always have around the kitchen. These aren’t necessarily recommendations, but let’s be honest: if it works for me, there might very well be a good chance you’ll want to stock up on something here. These are your fallback guys to victory in the game of healthy deliciousness. Conversely, I am open to interviewing additions to this list if’n you got a say.

  • Extra virgin olive oil
  • Vegetable ghee (new as a “staple,” but am I ohsoglad it came into my life. we will discuss the merits of this over butter another day.)
  • Canned tomatoes (diced, crushed and/or paste)
  • Rice (giant bags of Basmati come cheap at your local Indian supermarket)
  • Dried pasta
  • All kindsa dried beans*
  • Canned broth (chicken. beef and/or vegetable)
  • Garlic paste, powder and/or whole fresh
  • Spices. Lots of spices. I would say I was indiscriminate about it but it’s public record that I believe cumin smells like third-world poverty.
  • *Asafoetida, also known colloquially (by me) as “FART POWDER.” You would eat more beans if it weren’t for the symphony provided by that musical fruit? That much fiber makes you crampy? Tell your excuses to suck it.