Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. 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 :)

Thursday, November 7, 2013

Potato + Peanut Stew

This is a great stew to warm your belly on a chilly fall or winter's day. It has heart-healthy fiber and fats, has protein and veggies and is delicious. I served this filling stew with a mini whole wheat bagel and peanut butter and had a clementine and dark chocolate for dessert. Excellent lunch, indeed!

Potato + Peanut Stew
  • 1 1/2 tablespoon ginger, minced
  • 1 large sweet potato, peeled and chopped
  • 1 large russet potato, peeled and chopped
  • 1/2 cup dry red lentils, rinsed and drained
  • 1 can of homemade or store-bought diced tomatoes, including the juice
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons cumin, ground
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon crushed red pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • Freshly ground black pepper 
  • 4 cups Vegetable stock  
  • 1/4 cup non-hydrogenated Creamy peanut butter
  • 4 cups kale, chopped into small pieces
  • Chopped chives and chopped peanuts, for garnish
  1.  In a large stock pot, add ginger through stock and bring to a boil. Simmer, covered for 20 minutes, stirring occasionally. 
  2. Add kale and peanut butter. Simmer for a few more minutes until kale is wilted and peanut butter is well incorporated. Test that the potatoes and lentils are tender. 
  3. Use an immersion blender to puree soup. Leave some chunks!
  4. Serve in bowls and top with peanuts and chives if you wish.
Recipe adapted from Food52

Monday, January 21, 2013

{Recipe ReDux} A trend in every pot: Rabbit stew with sweet potatoes

As people are learning about our food system and that many of our current systems aren't sustainable, we are seeking alternatives. The majority of animals raised for meat in the US are done so without respect for the animals and without care for the environment. The good news is that consumers are looking for food that doesn't wreak havoc on the earth and farmers are meeting the need.

One growing trend in meat consumption is rabbit. If the idea of eating something so fluffy and cute makes you take pause, consider this: chickens are pretty cute too. Anytime you eat meat, an animal had died. It is easy to be oblivious of the animal's life when all we see at the grocery store are packages of pieces that don't look anything like the living animal. It is difficult to know what the animal was fed, if they were given hormones or antibiotics and the living conditions. By getting to know your farmers, you know what food you're eating and how those choices are impacting the environment.

I had the opportunity to interview Nick Carter of Meat the Rabbit, a rabbit meat supplier based in Indiana. Nick is an entrepreneur and farm kid and saw a niche to be filled- chefs wanted to have rabbits on their menus but didn't have a reliable supply. Eating rabbit is a greener option for eating meat. Large scale for raising rabbits might be twenty working does - rabbit lingo for a breeding mother - versus 1,000's of beef cattle on an industrial feedlot. The rabbit manure stays on the farm and increases soil fertility vs. cow manure being treated as a hazard and being carted off and polluting our waterways. Rabbits also have a very high feed:meat ratio - this means that it takes significantly less food to produce a pound of meat in a rabbit than it does in a cow. Rabbits are clean and quiet - excellent neighbors indeed - and are raised without hormones or antibiotics for Meat the Rabbit. Finally, because rabbits are sold whole, waste is much lower than when buying only part of an animal, such as chicken breasts or pork loin.

Nick's favorite way to cook rabbit is beer braised. I'll have to try that next! The inspiration for this recipe came from here, and I modified it to my personal tastes and the ingredients I had on hand. Don't know how to cut up a rabbit? I didn't either - but with the guidance of google and youtube, I managed. Unfortunately, I had Elmer Fudd's little tune "kill the rabbit" stuck in my head. Gulp.

Rabbit and Sweet Potato Stew
  • 1 rabbit, about 3 pounds, cut up
  • 1/2 cup all-purpose flour
  • 4 tablespoons butter or olive oil.
  • 1 cup chopped celery
  • 2 medium onions, thinly sliced
  • 1 teaspoon salt
  • dash pepper
  • 2 bay leaves
  • 4 cups water
  • 3 cups dry red wine
  • 2 cups diced carrots
  • 2 medium sweet potatoes, peeled and diced
  • 8 ounces sliced mushrooms, sauteed
  • 1/4 cup all-purpose flour
  • 1/3 cup water
  • Dijon mustard, for garnish 
  1. Preheat a large soup pot or dutch oven over medium-high heat. Add 3 tablespoon butter or olive oil.
  2. Dredge rabbit pieces in flour and add to pot. Brown meat on all sides. 
  3. Add celery, onions, salt, pepper, bay leaves, water and wine. Cover and bring to a boil. Reduce heat to a simmer and cook for two hours, stirring occasionally. 
  4. Meanwhile, saute mushrooms in remaining tablespoon butter or olive oil until nicely browned. 
  5. After stew has simmered for two hours, add sweet potatoes, carrots and mushrooms. Simmer 20-25 minutes or until all vegetables are tender. 
  6. Mix flour and remaining 1/3-cup water until no lumps remain. Stir this mixture into stew to thicken. 
  7. Ladle stew into serving bowls and garnish with Dijon mustard. 

Make sure your knife is sharp
Brown rabbit meat on all sides
This stew is loaded with vegetables!


Thicken stew with flour mixture

Reader poll: Have you ever eaten rabbit? What is your favorite recipe?

Like what you're reading? Feel free to share this article on facebook and twitter using the buttons below. You can also like me on facebook and follow my twitter feed:

facebook.com/hollylarsonmsrd
@HollyLarsonRD
Follow Me on Pinterest

Thank you for visiting my blog! 
Related Posts Plugin for WordPress, Blogger...

ShareThis

Print this!