African Peanut Stew

1 tsp extra-virgin olive

1 sweet onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, seeded, if desired, and diced (optional)

1 medium sweet potato, peeled and chopped into 1cm pieces

1 x 793g can diced tomatoes, with their juices

Fine-grain sea salt and freshly ground black pepper

85g natural peanut butter

1l vegetable broth, plus more as needed

1½ tsp chilli powder

¼ tsp cayenne pepper (optional)

1 x 425g can chickpeas, drained and rinsed

2 handfuls baby spinach or destemmed, torn kale leaves

Fresh coriander or parsley leaves, for serving

Roasted peanuts, for serving

Directions:

In a large saucepan, heat the oil over a medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

Add the bell pepper, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

In a medium bowl, whisk together the peanut butter and 250ml of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 750ml broth, chilli powder, and the cayenne (if using).

Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

Ladle the stew into bowls and garnish with coriander or parsley and roasted peanuts.

Comments: Have some leftover cooked rice? This soup is fabulous with some stirred in.

Pork Chops with Apples

1” pork chops

Salt & Pepper

1 T. olive oil

1 or 2 onions, thinly sliced

1 Gala apple, thinly sliced

2-3 sprigs fresh thyme

½ lemon

1 T. butter

1 T. flour

½ cup apple cider

½ cup chicken stock

Corn Muffins or Stuffing

Directions:  Season the chops with salt and pepper.  Heat ½ T. olive oil in a skillet over medium-high heat.  Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop.  Remove the cooked chop to a plate and cover to keep warm.

Add remaining olive oil, onions, and apples to skillet.  Season with salt, pepper, and thyme and cook until tender, 5 to 6 minutes, stirring occasionally.  Douse with juice of the lemon and remove to plate with the chop.

Add butter to the skillet.  When it melts, whisk in the flour.  Cook for 1 minute, stirring, then whisk in the cider and stock.  Season the gravy with salt and pepper.  Cook over medium-low heat for 3 to 4 minutes to thicken.

Serve the chop covered with apples and onions, the gravy poured down over the top with muffin or stuffing alongside.

Comment:  Very good.  If serving lots of chops, easy to double the rest of the ingredients to have enough onions/apples and gravy.

Chicken & Biscuit Dumplings

Chicken

2 T. butter

2 T. olive oil

1 whole chicken, cut into pieces

Salt & Pepper

½ cup finely diced carrots

½ cup finely diced celery

1 large onion, finely diced

½ tsp. ground thyme

½ tsp. curry powder

½ tsp. garlic powder

¼ tsp. turmeric

6 cups chicken broth

Dumplings

 1½ cups flour

½ cup yellow cornmeal

2 T. flour

1 tsp. kosher salt

2 cups half-and-half

1 heaping T. baking powder

2 T. minced fresh parsley

salt, as needed

Directions:  For the chicken:  Melt the butter in a large pot (Dutch oven) over medium-high heat and add the olive oil.  Sprinkle the chicken with salt and pepper.  In two batches, brown the chicken on both sides and remove to a plate.

In the same pot, add diced carrots, celery and onions.  Stir and cook for 3 to 4 minutes over medium-low heat.  Stir in spices, then pour in chicken broth.  Stir to combine, then add the browned chicken.  Cover the pot and simmer for 20 minutes.

For the dumplings:  While the chicken is simmering, make the dough for the dumplings.  Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 ½ cups of the half-and-half, stirring gently to combine.  Set aside.

Remove the chicken from the pot and set aside.  Use two forks to remove the chicken from the bones.  Shred the chicken, and then add it back to the pot.  Mix together the remaining ½ cup half-and-half and flour, then add it to the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot.  Add the minced parsley if using.  Cover the pot and continue to simmer for 15 minutes.  Check the seasoning; add salt if needed.  Allow to sit for 10 minutes before serving.

Comment:  Jacqui’s favorite version…feel free to amp the spices even more!

Vegan Butternut Squash Mac and "Cheese"

1 large butternut squash (mine was 1.25kg / 2.75 pounds)
4 cloves garlic
1 Tbsp. coconut oil
1 ½ cups / 250g cooked butter beans (about 1 can)
¾ cup / 45g nutritional yeast flakes
1 tsp. Dijon mustard
1 ½ tsp. fine grain sea salt
2 tsp. paprika
2 Tbsp cold-pressed olive oil
1 tsp. apple cider vinegar
2 – 3 cups / 500 – 750ml plant-based milk, as needed (I used rice milk)

4 cups / 340g whole grain gluten-free macaroni (or your favourite pasta)

Sunflower Crumble Topping

1 cup / 130g sunflower seeds
1 Tbsp. coconut oil
2 Tbsp. nutritional yeast flakes
½ tsp. fine grain sea salt
¼ tsp. garlic powder
¼ tsp. ground paprika

parsley for garnish, if desired

Directions: Preheat oven to 400°F/200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender.

While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside.

Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency.

Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat.

Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days.

Turn down the oven temperature to 325°F/160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

Comment: Recipe from My New Roots. 

Tomato-Basil Sauce with Orzo & Scallops or Shrimp

¼ cup olive oil, divided              

1 thinly sliced large sweet onion

2 T. minced garlic (6-8 cloves)

2 pt. cherry tomatoes

1/3 cup thinly sliced fresh basil

1 ¼ tsp. kosher salt, divided

¼ tsp. black pepper, divided

1 lb. dry-packed jumbo scallops or fresh shrimp

2 cups uncooked orzo pasta

1/3 cup salted butter

3 T. chopped fresh parsley

Directions:  Heat 2 T. oil in a skillet over medium high.  Add onion; sauté until softened and beginning to brown – 3-4 minutes.  Add garlic; cook while stirring constantly for 1 minute.  Add tomatoes, 3 T. of basil, 1tsp. salt, and ½ tsp. pepper.  Cook, stirring occasionally, until tomatoes burst and release their juices, 6-7 minutes.  Continue to cook, stirring occasionally, until sauce thickens slightly, 2 minutes.  Transfer to bowl, cover and keep warm.

Wipe clean skillet.  Pat scallops dry with paper towels and season with remaining salt and pepper.  Heat remaining 2 T. oil over high heat.  Add scallops and cook until golden brown, about 90 seconds per side.   Finish with a dab of butter.  If preferred, cook fresh shrimp. 

Cook orzo according to package directions.  Drain.  Stir in butter and parsley.

Plate orzo with sauce and seafood.  Sprinkle evenly with remaining fresh basil to serve.

Comment:  Excellent sauce and the orzo pasta provides great creamy pasta touch.  Serve with any seafood of choice.  If no cherry tomatoes, substitute canned diced tomatoes.  We love sauce, so consider doubling the sauce recipe.