Spicy African Peanut Stew

This stew is a simplified/American-ized version of Hkatenkwan (Ghanaian Groundnut Stew.) Groundnut is the African word for peanut, and this stew is based on the Western African version of the groundnut/tomato stew found all over sub-Saharan Africa.

One of the curators at our campus museum brought this in for our monthly potluck (thanks, Emmie!) and it was all I could do to not go up for thirds!

Spicy African Peanut Stew

Ingredients

• 14-oz. can chickpeas, drained and rinsed
• 1 cup cubed sweet potato
• 2 medium carrots, sliced
• 1.5 tsp curry powder
• 1/2 to 3/4 tsp garam masala
• 1 tsp cumin
• 1 Tbsp minced ginger
• 1 tsp sugar
• 1/4 tsp cinnamon
• 14-ounce can fire-roasted tomatoes
• 14-ounce can light coconut milk
• 2 cups vegetable stock
• 2 Tbsp peanut butter (crunchy or smooth)
• 1/2 cup red lentils, rinsed
• Bunch fresh cilantro
• 1 cup roasted unsalted peanuts

Directions

1. Combine all ingredients (except cilantro and peanuts) in a slow cooker
2. Set on high for an hour, then switch to low for 4-5
3. Garnish with cilantro and peanuts

Tuscan Pasta

I found a version of this yummy dish in a Crock-Pot brand slow-cooker cookbook. The only changes I made was to substitute black olives for the original recipe's mushrooms (as I'm allergic) and swap a jar of Newman's Own Organic Tomato-Basil sauce for the recommended can of plain tomato sauce. I'm not sold on the celery either, so I might consider omitting it next time, but adding peas when adding the dry pasta. Lastly, don't worry that there is a lot of liquid in this recipe, as the pasta absorbs most of it in the final step.

Tuscan Pasta

Ingredients

• 1 lb. bone-/skin-less chicken breasts, cut into 1" cubes
• 2 cans (14 oz. ea.) Italian-style stewed tomatoes, undrained
• 1 can (15 oz.) red kidney beans, rinsed and drained
• 1 can (15 oz.) cannellini (white) beans, rinsed and drained
• 1 (15 oz.) jar of Newman's Own Organic Tomato-Basil sauce (or similar)
• 1 cup water
• 1 jar (4.5 oz.) sliced black olives, drained
• 1 medium yellow, orange or red bell pepper, chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped celery (optional)
• 4 cloves garlic, minced
• 1 tsp. Italian seasoning
• 1 sm. can LeSueur Very Early Young Peas (optional)
• 6 oz. uncooked thin spaghetti, broken in half (Barilla+ recommended)

Directions

1. Place all ingredients except peas and spaghetti in Crock-Pot slow cooker.
2. Cover; cook on LOW 4 hours or until vegetables are tender.
3. Add in spaghetti and (optional) peas. Turn to HIGH, cook 10 minutes, then stir.
4. Continue cooking covered on high an additional 35 minutes or until pasta is tender.
5. Recommend serving with shredded parmesan cheese. Salt and pepper to taste.

Makes 8 servings.

MiniMaple's New Year Smoothie

Here is the smoothie our son created for our family's New Year's Eve celebration!

• 2 clementines
• 6 strawberries
• 1 banana
• 1 cup Pineapple-Orange-Banana juice
• 1/8 cup granulated sugar
• 2 cups ice cubes

Blend together, then enjoy!

Dog Team Maple Oatmeal Pie

My other blog still gets the most hits by folks looking for Dog Team Tavern recipes. The Dog Team unfortunately burned to the ground in 2006 after decades of serving Vermonters. I've previously posted the recipe for their Sticky Buns, but here is the recipe for their beloved Maple-Oatmeal Pie.

Dog Team Maple-Oatmeal Pie

Ingredients

• 3 Eggs
• 2 tbsp. Butter
• 2/3 cup Oatmeal
• 2/3 cup Coconut
• 1/2 cup Crushed Walnuts
• 1 tsp. Vanilla
• 2 cups Vermont Maple Syrup
• 1 prepared pie shell

Directions

1. 
   

   Preheat oven to 350 degrees.
2. Beat the eggs and butter together.
3. Add in and combine the rest of ingredients and stir well.
4. Put mixture in the pie shell and bake for 45-60 minutes.

Makes 1 pie.

Photo courtesy of Linda