Tag Archives: recipes

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.

TNP, vol. II – Loaded Baked Punk-tato Soup

In my pantry today:

  • 2-3 c 2″ pumpkin cubes
  • 4 medium Russet potatoes
  • 4 cloves garlic, minced
  • 2 tbsp minced onion
  • 1 tbsp bacon grease
  • 3 slices thick-cut bacon
  • 2 tbsp nutritional yeast
  • 1-3 c chicken broth (depending on how “soupy” you want it)
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp turmeric
  • dash asafoetida
  • 1/4 c shredded muenster cheese
pumptatoandbaconsoup

Is it cold where you live, and do you care about bacon?

Boil all of your pumpkin and potato (I leave potato skins on since there’s more nutrients in the skin than there is in the rest of the tater) in as much tandem as possible with cooking your bacon. When your bacon comes out of the oven, set the strips aside to cool on a paper towel and immediately spoon a tbsp of the pan drippings into the pot which where our finished product will ultimately live. In fact, the garlic and onions are already at the place!

Start with ML for 5m, then reduce to L after a minute or two. Stir in turmeric, pepper, salt and asafoetida Let it simmer another minute or five while you ready your handy food processor. The potatoes/pumpkin should both be from fork- to falling-apart tender, and should turn easily into a uniform mash; transfer from food processor to soup pot. Mix in nutritional yeast. Stir in broth until the soup is the consistency you like.

For serving: Crumble bacon on top of dish and sprinkle with muenster cheese. 5 spoons and a big thank you to pumpkins everywhere!

Comfort Soup (Or, “Three Animals Walked Into a Crock Pot…”)

In my pantry today:

  • 1/2 c lentils
  • 5oz canned chicken breast
  • 2 medium potatoes
  • 1c celery, sliced
  • 1c carrots, sliced
  • 3c kale, finely minced
  • 1 tbsp sausage grease
  • 1 large onion, thin-ish slices
  • 4 cloves garlic, chopped
  • 5c broth (I used vegetable despite the meaty base)
  • 1/2 c half and half
  • 1 tsp hot red chili powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida

So it’s chilly, the wife is home sick and I’m not feeling too spunky, myself. It feels like soup time; not just any soup time, mind you — it’s comfort soup time. Start the onions and garlic out in the sausage grease… in the crock pot. Turn it on MH, stir and let sit for an hour or so. Turn off. Run those two godforsaken errands you don’t really want to have to drag your ass out of bed to do. Come back. Assemble!

Turn the crock pot back on to MH Stir in sliced carrots and celery. Cut potatoes into bite-size chunks and stir into the mess. And what the heck — drain that little can of chicken sitting in the cupboard and toss it in. Sprinkle on and stir in all the seasonings so that all of the soup bits are well-coated in the glory of flavor. Then enter your broth. After the first cup or two, stir in the lentils. Begin folding in little fistfuls of kale, alternating with the remainder of the broth. Bless the entire stew with half and half, cover, and let cook on M-MH until the potatoes are soft. All of the comfort of a hearty, stick-to-your-ribs soup with all of the vegetative nutrition of a salad bar — you’ll need all 5 spoons for this pot!

Candy-Goated Crescents

In my pantry today:

  • 1 can crescent rolls
  • 2 tbsp feta cheese
  • 2 tbsp goat cheese
  • 1/3 c blackberries
  • 4 tsp honey

It’s not Sunday morning, but breakfast felt like it with coffee, hot bread, fruit and cheese. Granted, I go into all of my “canned, refrigerated bread” purchases knowing that the amount of processing that goes into every can might turn my guts if I looked into it (so I don’t); though it is the poor man’s croissant I still enjoyed this with one pinky finger extended.

Roll out each crescent roll triangle and sprinkle a little feta inside before rolling and baking according to package instructions. When they come out, serve plates with 1/2 of your goat cheese and blackberries covered in 2 tsp of honey. Easy-peasy and 5 spoons!

Moong Dal Curry (or, “So-diumb”)

In my pantry today:

  • 3 c cooked moong dal
  • 1/2 large Vidalia onion
  • 1 14.5 oz can Italian petite diced tomatoes
  • 1 c unsweetened almond milk
  • 2 tsp ghee
  • 2 tsp garlic powder
  • 1 tsp Shan® dal curry mix
  • 1 tsp turmeric
  • 1.5 tsp hot red chili powder
  • 1 tsp hot curry powder
  • 1/2 tsp coriander
  • 1/4 tsp asafoetida

A seemingly healthy meal has hidden intentions this time around. At 1990mg of sodium per serving (I know, right!?) I could not in good conscience just “go with” that Shan® spice packet. The package comes with about 1/2 c powdered spice blend… I drew a compromise and used 1 tsp. The canned tomatoes are already salty enough. But I digress.

Mince your onion as well as you can — don’t focus on perfection, only on not lopping off a digit. Add to ghee that’s melted in a pot on ML. Let onion cook for 10m or so, then dial up the heat to full M. Add the undrained can of tomatoes, then all of your spices; mix that, then mix in your moong dal with strategically dolloped milk to guide the way. Let everything come to a slow boil on M, then reduce heat to L and simmer for, well, it’s gonna be several hours until dinnertime. Serve over Basmati rice with naan. 4 spoons!

Now back to inordinate amounts of sodium. I know better than to have prepackaged “spice mixes” at hand, but in my defense they fit both a food-stampaneer’s budget and the work output possibilities of MS. I am here, now, as my own living proof of the blatantly unhealthy eating habits for which every grocery around me rails. As someone who staunchly believes that convenience foods are not at all convenient for the human body, I publicly admit shame. Now I have to face the cupboard with the dilemma of wastefulness (ie; financial v. corporeal waste). What will probably come from this will be a shuffling of some things to the back then forgetting they’re in the pantry. It is yet to be determined whether my conscience will let me give this stuff away to friends and family (funny how strangers don’t want to take mysterious powder sacks from those they don’t know). /soapbox