Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Saturday, March 14, 2015

West African Groundhog (Groundnut!) Stew

This recipe is a favorite! I first discovered this recipe when I was nannying for my cousin's son during grad school. She has enjoyed this dish  at a friend's house and took the recipe home from her. I usually cooked dinner for them. One day she asked me to make this recipe. I thought the ingredients sounded so strange that I said to myself "sounds like a PB&J night for me!

Boy oh boy was I wrong!

The savory peanut sauce and the tender cubes of sweet potato are simply wonderful over fluffy couscous. This is a great dish that everyone can enjoy, vegetarians and meat eaters, alike.

My sister loves this dish too. Once she accidentally called it "groundhog stew" and for us, the name stuck.


West African Groundnut Stew
  • 1 tablespoon  canola, peanut or olive oil
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced or finely shredded
  • 1/2 to 1 jalapeno, minced
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1 cup water
  • 2 cans stewed tomatoes, chopped with juice
  • 1 medium sweet potato
  • 1/2 cup peanut butter
  • 9 ounce bag fresh spinach
  1.  Warm vegetable oil in a large skillet or sauce pan over medium-high heat. Add bell pepper, onion, garlic, ginger and jalapeno and saute for 5 minutes.
  2. Add water, tomatoes and their juice, sweet potato, parsley and spices. Simmer 20-25 minutes or until sweet potato is soft.
  3. Add spinach and peanut butter, heat though. Covering your skillet helps the spinach to wilt faster.
  4. Serve over whole grain couscous or rice. Yum :)

Monday, June 17, 2013

Dinner in a flash: Taj Mahal stuffed sweet potatoes

Most Americans aren't getting enough veggies. In particular, there is a gap in those orange veggies that are loaded with vitamin A (often in the form of beta carotene). This is a delicious recipe that is meatless and gluten free. Basically awesome for everyone.

Don't be afraid of the fat - our bodies need fat and it is how we absorb some of our nutrients, like vitamin A!

Taj Mahal Stuffed Sweet Potatoes
Serves 2
  • 2 baked sweet potatoes
  • 1 carrot, diced
  • 1 small onion, diced
  • 1/2 cup frozen peas
  • 1 tablespoon butter or oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 tablespoons milk or half and half, or your preferred milk
  1. Cook sweet potatoes. This can be accomplished in the microwave in about ten minutes, in a 350 oven for about an hour or in your slow cooker, on low, while you're at work. Your call.
  2. Warm a skillet over medium heat and melt butter. Add onions, carrots, spices and cook 5-10 minutes or until soft. Add peas and cook until they're heated through. 
  3. While veggies are cooking, slice potatoes in half and scoop out most of the middle, leaving enough that the potato can still hold its own shape. Put the scooped out part in a bowl, add milk, and mash with a spoon.
  4. When the veggies are ready, add them to the bowl of mashed potato and stir until evenly distributed. Divide the mixture between the sweet potato halves and serve.
This recipe was inspired by Eats Well With Others

Friday, November 2, 2012

Love child: Colcannon - potatoes and greens

Colcannon is a delicious mashed mixture of potatoes and greens that was born in Ireland. Traditionally kale or cabbage is used, but I have used anything from spinach to swiss chard or beet greens. I don't think I know anyone who doesn't like mashed potatoes, so this is a great way to take up the nutrition a notch and introduce some new flavors to your dinner table.

Potatoes have much of their nutrition in their peels, especially the fiber. However, most folks prefer to use peeled potatoes for their mashed potatoes. I compromised and "half-peeled" my potatoes. I guess I was feeling indecisive :)

There are many recipes available and the ratios of potatoes to greens are flexible. I found that many recipes were pretty loaded with butter, so I cut that down and added some olive oil too with good results.

If you are going to serve someone you think might panic as the sight of green mashed potatoes, try reading Green Eggs and Ham by Dr. Seuss first. Or, simply start low the first time you make the dish and add more greens each time.

 

Colcannon
4 large main dish servings or 6-8 side dish servings
  • 4 medium baking potatoes, scrubbed and peeled (or not peeled, or half-peeled)
  • a few cups of chopped greens - kale, spinach, swiss chard tat soi and beet greens are all delicious
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 6 tablespoons milk (or more, or less)
  • salt and pepper, to taste
  1. Peel potatoes (or not) and chop into chunks. Place in medium sauce pan and cover with water. Bring to a boil and then reduce heat to a simmer. Check after 10 minutes to see if potatoes are very tender when poked with a fork - if not, keep cooking until they are!
  2. Meanwhile, prepare your greens. Are they dirty or sandy? If so, fill your sink or a large bowl with cool water and give them a good swish. Remove any tough stems (I'm especially talking to the kale eaters here) and chop.
  3. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add onions and saute for a few minutes or until they begin to become clear and tender. Add greens and stir to prevent them from sticking to the bottom. 
  4. Once potatoes are soft, drain water from sauce pan. Using a potato masher, the bottom of a drinking glass or the back of a large flat spoon mash your potatoes. I like chunks so I don't fuss with this too much. 
  5. To your mashed potatoes, add the cooked greens and milk. Stir, and see if you want to add more milk to make mixture thinner. Add salt and pepper to taste. 

Serving suggestions: try as a side dish to some lovely chicken or fish, as the main event with a fried egg on top (vegetables for breakfast, anyone?) or in place of plain mashed potatoes anywhere.




Mixture of beet greens and kale


Reader poll: have you tried colcannon before? What greens do you like to use?

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