African Peanut Stew

What Sister F. served us for Sunday dinner over rice and with some form of deliciously grilled strips of chicken. She served this with whole unsalted peanuts on the side and with herbed flatbread. What a hearty, delicious Sunday meal! I ate some leftovers the next morning for breakfast.

From Sister F., original source unknown.

Ingredients:

1 T. extra virgin olive oil

1 1/2 C. finely chopped red onion (about 2 medium)

1 1/4 C. finely chopped green bell pepper (1 large)

1/2 C. chopped carrot (1 medium)

1/2 C. chopped celery (2 stalks)

3 garlic cloves, minced

2 T. minced, peeled fresh ginger

1 T. curry powder

1 14-oz. can diced tomatoes, drained

1 bay leaf

4 C. reduced sodium vegetable broth

1 large sweet potato, peeled and cut into 1/2 inch pieces

1 1/2 C. shelled edamame

1/4 C. creamy or crunchy peanut or almond butter

1/4 - 3/4 C. chopped fresh cilantro

1 6 oz. bag baby spinach, torn

1/2 tsp. salt

Blank pepper and additional salt to taste

Directions:

1. Heat oil in a 4 qt. saucepan or Dutch oven over medium heat. Add onion and peppers, carrot and celery. Saute until soft and translucent, about 5 minutes.

2. Add garlic, ginger and curry powder. Saute until fragrant, about 1 minute (do not brown garlic.)

3. Add tomatoes and bay leaf and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

4. Add broth and sweet potatoes, bring to a boil. Reduce heat and simmer about 8 minutes.

5. Add edamame and peanut butter, stir to combine. Add cilantro and spinach, cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper and desired.

Curried Lentils With Sweet Potatoes And Swiss Chard

So the Robber makes these amazing lentils and I asked him where he got the recipe from and he sent me this link which I kept to try out... but truthfully the Robber's lentils aren't really much like these at all, and are actually better. Which is not to say these are not good. They are really good, and I was surprised how much I liked the Swiss chard. Who knew Swiss chard? Anyway. If you have a good peeler and can get around the annoyance of chopping sweet potatoes, and if you like pea soup, these are for you. Perfect for a cold Rochester day when I want something warm and healthy and feel good. Would be good with some pita.

Note: I didn't have garam masala and I think it would have made a difference in bringing this from good to great. Also, self, try using chicken broth next time instead of vegetable stock.

Adapted from the NYTimes by Smitten Kitchen: http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

(Note again to self: the above link has a link to this blondie recipe you want to try...)

Ingredients:

2 T. extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced (I omitted this)
4 to 5 C. vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 C. dried lentils
1 bay leaf
1 lbs. Swiss chard, center ribs removed, leaves thinly sliced (I used 2)
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 C. chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 C. finely chopped tamari almonds, for garnish (optional)
1/4 C. chopped scallions, for garnish

Directions:

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Curried Red Lentils

The Robber's second Vegetable Tuesday post! He's just taking over this sweet blog. Sweetly. p.s. These are just like heaven-- soooooul satisfying.

Note to self: The Robber is having a hard time remembering exactly. So if you make these next time and they are not quite as good, then figure out what is different, fix it, and then edit this post. But for now, let's trust the Robber.

Ingredients:

2 C. red lentils

4 C. water

4 tsp. chicken bouillon

1/2 onion, diced

1 T. minced garlic

8-10 red creamer potatoes, halved or quartered (not peeled)

1/2 -1 carrot, sliced

1-2 diced Roma tomatoes

Curry powder to taste, minimum 4 tsp.

Note: You can adjust amount of vegetables to taste.

Directions:

1. In large pot, saute lentils in small amount of olive oil with garlic and onion until onions become translucent. Add in water and bouillon cubes and curry powder. Bring to a boil.

2. Add in potatoes and simmer until potatoes are tender. Add in carrots when approximately halfway done and tomatoes towards the end.

3. Taste and add more curry powder, if needed. Serve warm-- I like to eat this by itself, like a pea soup, but the Robber eats it over brown rice.