West African Peanut Stew

My sister is visit for a few days and wanted to make this recipe that we cut out of the newspaper years ago and loved.  I don't make it often enough and it is delicious and very easy.  I love that it is chock full of vegetables that we don't often eat in our house.  Honestly the kids were not crazy about the looks of the stew but they tasted it and really liked it.  Next time I think I may puree theirs to disguise the vegetables so they will think they are just eating peanut stew.

West African Peanut Stew

1 1/2 tablespoons olive oil
1 large red onion, chopped
3-4 glove of garlic, minced
2 cups shredded white cabbage (to save time we purchased a bag of shredded cabbage)
2 medium-large sweet potatoes, peeled and cut into 1/2 in pieces
1 16 oz can diced tomatoes with liquid
1 tsp grated ginger root
3 cups water
2 cups trimmed and sliced okra OR 1 10 oz package frozen okra thawed (we used frozen)
3/4 cup natural style smooth peanut butter
1/4 tsp cayenne pepper OR 1/2 tsp red pepper flakes
salt to taste



Heat oil in soup pot.  Add onion and garlic and saute over medium heat until golden.

Add cabbage, potatoes, tomatoes, ginger root, and 3 cups water.  Bring to a simmer, then cover and simmer gently until potatoes and cabbage are nearly tender, about 15 minutes.

Add okra, then stir in peanut butter, a little at a time, until it melts into broth. Stir in cayenne or red pepper flakes, cover and simmer gently until vegetables are tender, about 10 minutes.  Add a bit more water if needed for a moist but not soupy consistency.

Season with salt. If desired, garnish each serving with chopped scallions and chopped peanuts.

Curried Shrimp

This is one of my go to recipes and always have the ingredients on hand.  I have been making it for several years now and everyone loves it, especially the kids.  It is fast and easy and best of all one dish.  I love one dish meals, less clean up!

Curried Shrimp

1 onion, sliced
2 red bell peppers, cut into strips (I sometimes use a combination of colored peppers)
*2 cloves garlic
*1 in grated ginger
1 lb peeled shrimp
1 can coconut milk
1 cup frozen peas
2 tsp curry powder
1 tsp sugar
1 tsp salt

Saute garlic, ginger, onions,  and peppers on high heat.  Once starting to soften add shrimp and cook until pink.  Add coconut milk, curry powder, peas, salt, and sugar.  Bring to a boil and simmer for a few minutes.

Serve over rice.

*To make it even faster, I sometimes use garlic and ginger from a jar.

Vegetarian Slow-cooker Chili

This is one of my favorite Crock-pot recipes.  It is super easy, delicious, and everyone loves it.  The seasonings give it more of an Italian flavor.

1 19oz can black bean soup
1 15oz can kidney beans, drained and rinsed
1 15oz can garbanzo beans, drained and rinsed
1 16oz can vegetarian baked beans
1 can Rotel
1 15oz can whole kernel corn, drained
1 onion, chopped
1 green bell pepper
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Combine all ingredients in Crock-pot and cook for at least 2 hours on high.

I serve mine with sour cream and cheese.

Easy Roasted Chickpeas

Roasted Chickpeas
4 servings


1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon olive oil
¼ - ½ teaspoon salt (1/2 will be very salty. - Kris)
5 dashes cayenne pepper (optional)
1 teaspoon cumin

1) Preheat oven to 425°F.

2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.

3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.

4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.

NOTE:  I have also made these with garlic powder and onion powder.  I serve it before dinner while waiting for whatever is still cooking.  My daughter ate almost the entire can once!  Easy finger-food and healthy!  Easy to take to the park food.

Approximate Calories, and Fat,
135 calories, 4.3 g fat

Calculations
1 14.5 oz can chickpeas: 500 calories, 4.8 g fat,
1 teaspoon olive oil: 39 calories, 4.5 g fat,
¼ - ½ teaspoon salt: negligible calories and fat,
5 dashes cayenne pepper: negligible calories and fat,
1 teaspoon cumin: negligible calories and fat,
TOTAL: 539 calories, 9.3 g fat,
PER SERVING: 135 calories, 4.3 g fat,