Saturday, May 22, 2010
Weekly Recipes: May 22
West African Peanut Soup
Adapted from Sundays at the Moosewood Restaurant
2 large onions, diced
4 cloves garlic, minced
3 tablespoons sunflower seed oil
1 inch fresh ginger, peeled and minced
3/4 teaspoon cayenne
6 carrots, peeled and diced
2 large sweet potatoes, peeled and diced
6 cups water
3 cups tomato sauce (or puree)
1 1/2 cups smooth peanut butter
2 tablespoons sugar
salt, to taste
chopped scallions
chopped roasted peanuts
Saute onion and garlic in oil until it is translucent. Stir in ginger and cayenne. Add carrots and sweet potatoes and saute a few minutes more. Pour in water, tomato sauce and peanut butter bring to a boil, simmer 20 minutes (until the vegetables
are tender).
Puree the soup with a stick blender or in batches in a blender. Stir in sugar, taste for salt and salt as you see fit. Add more water or tomato sauce to make a thinner soup if desired.
Serve topped with plenty of chopped scallions and chopped roasted peanuts.
Homemade Rice-a-Roni
4 tablespoons butter
2 cups rice
1 cup orzo or vermicelli broken into 1 inch pieces
2 stalks of celery, finely diced
1 small onion, finely minced
4 cloves garlic, finely minced
1 1/2 teaspoons of your favorite dried herbs or spice blend
4 cups chicken broth
1/2 teaspoon salt (or more to taste)
Melt the butter in a sauce pan over medium heat. Stir in the rice, pasta, celery, onion and garlic. Cook until the rice and vegetables are transparent. Stir in the herbs. Add chicken broth and salt and bring to a boil. Cover and reduce heat to low. Cook for another 20 minutes. Fluff rice and taste for seasoning.
Adapted from Sundays at the Moosewood Restaurant
2 large onions, diced
4 cloves garlic, minced
3 tablespoons sunflower seed oil
1 inch fresh ginger, peeled and minced
3/4 teaspoon cayenne
6 carrots, peeled and diced
2 large sweet potatoes, peeled and diced
6 cups water
3 cups tomato sauce (or puree)
1 1/2 cups smooth peanut butter
2 tablespoons sugar
salt, to taste
chopped scallions
chopped roasted peanuts
Saute onion and garlic in oil until it is translucent. Stir in ginger and cayenne. Add carrots and sweet potatoes and saute a few minutes more. Pour in water, tomato sauce and peanut butter bring to a boil, simmer 20 minutes (until the vegetables
are tender).
Puree the soup with a stick blender or in batches in a blender. Stir in sugar, taste for salt and salt as you see fit. Add more water or tomato sauce to make a thinner soup if desired.
Serve topped with plenty of chopped scallions and chopped roasted peanuts.
Homemade Rice-a-Roni
4 tablespoons butter
2 cups rice
1 cup orzo or vermicelli broken into 1 inch pieces
2 stalks of celery, finely diced
1 small onion, finely minced
4 cloves garlic, finely minced
1 1/2 teaspoons of your favorite dried herbs or spice blend
4 cups chicken broth
1/2 teaspoon salt (or more to taste)
Melt the butter in a sauce pan over medium heat. Stir in the rice, pasta, celery, onion and garlic. Cook until the rice and vegetables are transparent. Stir in the herbs. Add chicken broth and salt and bring to a boil. Cover and reduce heat to low. Cook for another 20 minutes. Fluff rice and taste for seasoning.
Labels: Homemaking, Recipes, Tales from the Kitchen
