Peanut Stew by Natalie

I just returned from an inspiring work weekend with some wonderful women! It is so nice to get together with like-minded people and be motivated to continue valuable work.
Natalie arrived with food for all 4 of us on Friday night. She made this wonderful Peanut Stew. So delicious. It reminded me of butter chicken, from the days when I used to eat butter chicken.... :) Even though I just ate it 2 nights ago, I'm going to re-create it for the family tonight. It would be delicious served with naan bread. 


Here are the instructions in Natalie's words.  Message from Natalie:  It is a pleasure to share the recipe!!!

PEANUT STEW

1 large onion (sliced)

three large slices of ginger

1 zucchini (chopped)

1 very large yam (peeled and chopped)

1 tbsp coriander (crushed in a pestle)

1 tsp cumin (crushed in the pestle)

1 tbsp curry powder (rounded or flat, up to you)

1 quart canned tomatoes

1 tsp salt approximately

Put all of these ingredients into a cooking pot, add a little more water to almost cover the veggies. Cook till yams are tender. Shut off the heat.
Add 1/2 to 1 cup of peanut butter. Stir until it dissolves and thickens the stew. Peanuts (often called ground nuts) were ground up to use as a thickener in many dishes in African countries.

Add spinach and stir until it looks wilted.

Serve over millet, quinoa, or brown rice.

I like to fry my onions and spices in a little bit of olive oil as my first step and then I add the rest of the stuff to cook but obviously, this time I did not do the frying.

Italian Night?

So lucky to have spent the last week in sunny Phoenix with Ethan and my Dad and Pat. We all enjoyed the warmth, the golf, and a bit of spring training baseball! While we were there, Pat cooked up one her favourite dishes, and as it happens, now one of mine!
Tonight I am recreating it with less-fresh ingredients than Pat used, and I'm adding my favourite caesar salad recipe. Mmmmm! Enjoy!

Caesar Salad (yes, it's vegan)
1 small head romaine lettuce, chopped and cleaned
two hands full of cheese-free croutons (I use the plain coarse breadcrumbs that look like croutons)
Mix together the following ingredients for the dressing:
1 clove of chopped garlic
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp dijon mustard
1/4 tsp sea salt
Toss with the romaine and croutons.


Garlic Tomato Pasta Sauce
Lightly saute:
6 cloves of garlic 
2 Tbsp olive oil
add:
2 large ripe tomatoes or 1 16oz canned Italian style tomatoes

¼ c. water if using fresh tomatoes

1 tsp. dry basil or use equivalent fresh (1/4 cup)

¾ tsp. salt,

¼ tsp. each black pepper, crushed red pepper or cayenne

continue cooking sauce until your pasta is done. Allow it to reduce to the consistency you like.

Tonight I am adding Ethan's favourite - a sliced baguette with olive oil/balsamic vinegar for dipping.

This is one meal that everyone will love!