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.

4th of July Ice Cream

Directions:  Scald milk until bubbles form around edge.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in Half and Half, vanilla and whipping cream. 

Cover and refrigerate 30 minutes.  Freeze as directed.

Variations:

• Strawberry:  Add pureed strawberries (1½ cups for 2 Qt./4cup for 4 Qt./6 cups for 6 Qt.)  Chill mixture before freezing.

• Peach:  Add pureed peaches (1½ cups for 2 Qt./4cup for 4 Qt./6 cups for 6 Qt.)  Chill mixture before freezing.

• Candy Supreme:  Add your favorite chocolate candy during the last 5 to 10 minutes of mixing.  (½ cup for 2 Qt./1cup for 4 Qt./2 cups for 6 Qt.)

Comment:  This is the delicious homemade ice cream that Doug and Lisa make for the family for our 4th of July celebration.

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!

Farm French Toast

1 Loaf Challah (egg) bread

8 eggs

2 cups whole milk

½ cup whipping (heavy) cream

½ cup sugar

1/3 cup brown sugar

2 T. vanilla

Cinnamon

Nutmeg (optional)

Maple syrup.

Directions:  Slice bread into thick pieces.  Whisk together eggs, milk, cream, sugars, and vanilla.  Heat griddle with melted butter.  While griddle heats, soak toast slices in milk mixture for 30 seconds or so.  Toast on the griddle until each side is golden brown.  While toasting, sprinkle sides with cinnamon to taste.  May add nutmeg as well.  Serve with maple syrup.

Comment:  The better the bread, the better the toast!  This is a breakfast favorite at the farm with a side of bacon.  Yum!