Sunday, January 17, 2010

Groundnut Stew


This spicy and delicious chicken stew is a wonderful way to warm your belly during the cold winter months. For you vegetarians, omit the chicken and add the vegis that please you most, I recommend potatoes, carrots, sweet potatoes & celery. I have enjoyed many variations over the years, mostly of Sierra Leonean origin, but at home this has become my interpretation, hope you enjoy it!

Groundnut Stew

1 whole chicken (cut into 8-12 pieces & skin removed)
4 tomatoes (2 sliced thinly & 2 set aside to process)
2 bell peppers (1 sliced thinly & 1 set aside to process)
4 onions (2 sliced thinly & 2 set aside to process)
2-4 habanero peppers (depending on your spice desires! I use 4)
6 carrots cut into 1" chunks
6 potatoes cut into bite sized chunks
1 small can tomato paste
1 1/2 c smooth natural peanut butter
1/2 c peanut, canola or olive oil
1/4 c dried thyme
1/4 c soy sauce
2 t salt (more to taste upon completion)
2 t white pepper
2 t garlic powder
1 T season salt
2 c water (more to reach desired consistency as needed)

Marinate chicken 24hrs in advance if possible in the 1/4 c soy sauce, 1 t garlic powder, 1 t white pepper & 1 T season salt. Fry chicken on med-high in the 1/2 c oil until very brown, drain and set aside. Cover bottom of a large stew pot with oil remaining from the fried chicken and set to med-high, once oil is heated add sliced onions and sliced bell peppers and allow to brown, add sliced tomatoes, and remaining seasoning. In a blender or food processor, process, remaining onions, bell peppers, tomatoes and 2 habanero peppers, add to pot, cover and allow to simmer on med. Process peanut butter, tomato paste and water and add to pot along with carrots, potatoes and the 2 remaining whole habanero peppers, cover and simmer on low-med for 15 minutes, stirring occasionally. Add chicken and more salt, thyme and water as desired. Simmer for another 15 minutes.

Serve over rice accompanied with homemade ginger beer or whatever pleases you!

Saturday, January 16, 2010

Quote of the day

Food to a large extent is what holds a society together and eating is closely linked to deep spiritual experiences.

- Peter Farb & George Armelagos
- Consuming Passions: The Anthropology of Eating

Spanish Rice


A friend asked me this week for a Spanish rice recipe and this is any easy one I make quite often. As with many of my recipes it has been changed to meet my taste needs. I believe a true Spanish rice probably has no cumin, but since I am a cumin worshiper, its in mine, but feel free to omit it if that pleases you.

Spanish Rice

2 C long grain white rice
1/4 C olive or canola oil
1 yellow onion roughly chopped
1 bell pepper diced
3-5 cloves of garlic, minced
2 tomatoes diced
2 t salt (more to taste if desired)
1 T cumin powder
1 t crushed red pepper
2 3/4 C chicken broth
3/4 cup of frozen mixed vegis

Fresh cilantro for garnish

In a large skillet heat oil until it sizzles, add onions and garlic allowing them to brown, add rice and allow to brown slightly. Add remaining ingredients except for chicken broth and give them a good stir. Add chicken broth and allow to boil. Once boiling, reduce to lowest setting, cover and keep covered for 30 minutes. Allow to cool slightly, sprinkle with fresh chopped cilantro and serve with tacos, enchiladas, mole or whatever pleases you!

Monday, January 4, 2010

Spinach Mushroom & Feta Frittata


For those of you who don't know, A frittata is yummy an Italian-style flat omelet baked in a skillet. It's perfect for brunch, special occasions or even dinner. It's a great option similar to quiche for those who want to spend less time cooking and reduce on the calories added from a crust. I use a cast Iron skillet, but any baking dish will do!

Spinach Mushroom & Feta Frittata

8 eggs
1/2 C whole milk
3 C fresh spinach
2 C sliced mushrooms
1/2 red onion finely chopped
1 red bell pepper finely chopped
1 c crumbled feta cheese
1 T dried basil
1/2 t dried thyme
1/2 t dried oregano
1/2 t dried cayenne pepper
1 T salt
1 T olive oil


Put olive oil in a cast iron skillet and into oven while the oven preaheats at 475 F. Once preheated, take pan from the oven and add onions, bell pepper, spinach & mushrooms, return to oven for 10 minutes. In a bowl mix remaining ingredients. Remove pan from oven and pour mixture over cooked vegetables, return to oven for 15 minutes or until slightly brown on top.

Serve with rosemary potatoes, french toast and orange juice or whatever pleases you!