Advertisement

FOLLOW US

OUR BLOG

Best Blinds for Families

Keeping a neat, tidy, and beautiful home can be a challenge when you have kids, but it can be done. You just have to be smart about how you decorate.

For example, leather furniture is much easier to clean than suede, and…

Eating After a Lip Lift

A lip lift is an operation that modifies the appearance of the lips to a more appealing one. It reshapes them to enhance the facial area above the lips. Most people who undergo this procedure usually have an elongated gap between their noses and lips and want to make the…

Latest Activity

Danielle posted a blog post
2 hours ago
ann anderson commented on Mommy Meryl's group 'Contests and Giveaways Galore!'
3 hours ago
Profile IconSandra Christiana, Briana D. Clark and Lily Berns joined Mom Bloggers Club
8 hours ago
Taquila Coleman shared their blog post on Facebook
9 hours ago
Taquila Coleman posted a blog post
9 hours ago
Briana D. Clark updated their profile
11 hours ago
Mimi commented on Mommy Meryl's group 'Contests and Giveaways Galore!'
14 hours ago
Abigail posted a status
"I've got a new blog post feel free to visit my wordpress blog…"
18 hours ago

OUR DAILY PINS

Advertisements

Peanut Squash Stew- delicious AND economical!


I've had this recipe tucked away for a while now. I came across it again during my recent reorganization of my recipe notebook. As good as it sounded when I first clipped it, inspiration took some time to strike again. A couple of weeks ago, I happened to record an interesting-looking 2-hour "Super-Chefs" episode of Iron Chef America, where the secret ingredient happened to be the White House garden. All the dishes turned out beautifully of course, but with vegetables as the star. The next morning, as I planned my grocery trip/meals for the week, I found that the majority of the dinners were fairly light on the meat and pretty economical as well (I spent all of $8 for this meal that fed us for days! I'll certainly tuck half away into the freezer next time.) This one was our favorite by far. And it certainly hit the spot when my sister stumbled in one very late night after a LONG drive back from Tahoe. Warm and hearty, she easily put away a couple of bowlfuls of leftover stew before heading to bed.

Peanut and Squash Stew
The original recipe came from Real Simple magazine and I also found many variations of African Peanut and Squash stew around the web. I happened to misread the recipe and added the entire can of tomato puree. I'll try it with the correct quantities next time for comparison's sake, but I really like the way this turned out. I'd also add a little more peanut butter to get more of its flavor with the increase of the tomato puree.

Ingredients
1 c. brown rice
2 tbs. olive oil
2 c. yellow onions, chopped
1 tbs. grated fresh ginger
3 cloves garlic, finely chopped
2 tsp. salt
1 tsp. cumin
4 c. vegetable broth
1 28-oz. can tomato puree
1 c. smooth peanut butter
1 med. acorn squash, peeled, seeded, and cut into 1-inch-thick crescents
2 tbs. brown sugar
2 16-oz. cans black-eyed peas, rinsed and drained
1 cooked chicken breast, shredded (I happened to have some frozen grilled strips from Trader Joe's so I chopped, heated, and used about 1 1/2 c. of those)
2 tbs. chopped roasted peanuts

Prepare the brown rice according to its package directions and set aside. Heat the oil in a separate 5 or 6-qt. pot over medium heat. Add the onions and cook about 15 minutes. Add the ginger, garlic, salt, and cumin. Cook a few minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash, and sugar. Cook over medium heat, covered, until the squash is tender, about 40 minutes. Add the black-eyed peas and the chicken and heat through. Sprinkle with the peanuts and serve over the rice.

Don't miss a bite! Visit us at Can I Taste It Now?

Views: 6

Comment

You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

© 2017   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service