peanut, peanut butter (and jelly!)

I got this recipe from Awa Goita, a Malian woman who I was lucky enough to meet when she came to Miami.  Awa did a little cooking class in order to raise money for her plane ticket to the states, and when explaining how to make this peanut butter stew, kept saying "Je mis un quantité de ____, et un quantité de ____" (I put in some of ______ and some of ____), meaning the recipe is very loose and you can really put what you want in terms of which and how much of the veggies.  When I made it, I made a half recipe (which would feed about 6 people) and ended up not halving the tomato paste and chicken bouillon, for more flavor.  I also substituted zucchini for eggplant (which I would not reccommend).  I think it would also be good with broccoli or cauliflower, asparagus, and/or brussel sprouts.  The picture below shows it just after I've added in some cabbage and zucchini.

African (Mali) Peanut Butter Sauce & Rice

Ingredients

~6 cups of water ~28 ounces of peanut butter (or less to taste) 6 ounces of tomato paste 1 large onion, grated 1 chicken bouillon cube 1 teaspoon of salt Pepper to taste 6 mashed garlic cloves 1 tablespoon of “epice” if available (see below for recipe), or 1 tbsp of “Herbes de Provence”** Recommended but optional: 1-2 lbs boneless, skinless chicken cut into chunks

Vegetables*: ¾ of a whole cabbage, cut in large pieces 2 chopped carrots 1 medium eggplant, chopped in large pieces 2 chopped sweet potatoes 4 cups chopped kale or similar green *Substitute other vegetables as you wish (okra, squash, cauliflower, etc…) 3 scotch bonnet hot peppers (optional)

Directions:  Put water in large pot, add p-nut butter, tomato paste, chicken chunks.  Bring to boil.  Add all ingredients.  Cover and simmer for one hour.  Serve over rice.  Scotch bonnet peppers are very hot/spicy, it is best not to break them open in the sauce, unless you like it hot/spicy. 

**Herbes de Provence is a blend of thyme, bay leaves, rosemary, cloves, lavender, tarragon, sage, marjoram, basil, fennel seed and other spices that can be found in most spice sections.

sugar sugar how ya get so fly

I got this one in a recipe swap from Kate Kardosh, who I played ultimate with in Miami.  I tried it while I was at my aunt and cousin's house in England, with pear, and it was okay, but I think it will be better with berries and kiwi or something. Something more juicy.  I also made the cookie dough from scratch which was delicious, and I would definitely recommend that, as it's not too hard and tastes waaaay better. FRUIT PIZZA

easiest desert ever and it's so good.

2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges,
bananas, black or blue berries

Spread cookie dough over pizza pan. Cook the crust as directed on
wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and
sugar. Spread cream cheese mixture on top of cooled cookie. Cut and
lay fruit in circles. Serve immediately.

When it's chilly, eat some chili!

The words of my mamma:

When I worked at Redbook Magazine in the early 80’s we printed these sheets with various recipes from the Redbook Kitchen – but I can’t recall what we used them for – inserts in gift bags at events maybe? Anyway, this recipe has been a favorite since then. Now I tend to make it with ground turkey to replace half the ground beef (just to make it healthier but still keep it flavorful.) I’ve also made it with fake meat (Boca Crumbles) during your vegetarian phase. It freezes great and is always best the day AFTER you make it.

Redbook Magazine Chili

Makes about 8 1-1/2 cup servings.

2 cups of chopped onion

2 Tblsp minced garlic

2 Tblsp veg oil

2 Tblsp chili powder

4 tsp ground cumin

1/2 tsp cinnamon

1 tsp red pepper (cayenne)

2 lbs lean ground beef or ground turkey

1- 35 oz. can of tomatoes (or use one 28 and one 15 ounce can, I know it’s more but it’s fine)

1- 6 oz. can tomato paste

2 tsp salt

fresh black pepper

1lb. can of pinto or kidney beans; rinsed and drained

Method:

• In a large heavy pot, cook onion and garlic in oil for about 5 minutes, until soft.
• Stir in chili powder, cumin, cinnamon and cayenne. Cook another minute.
• Stir in beef (or turkey); break up meat and cook till it looses pink color.
• Stir in tomatoes, paste, salt and pepper.
• Add beans. Stir.
• Simmer chili, uncovered for about one hour until mixture thickens and flavors blend.

Note:  When I made this, I ended up using two 1lb cans of black beans and 2 36oz cans of whole peeled tomatoes, and also a little less than a whole can of tomato paste (because I had used a few tbsb for the risotto before).  It worked fine...flexible recipe.