African Yam Stew ~ Amazing, Spicy, Sweet Peanut Buttery YUM!

african-yam-stew

This is divine!  I made it two nights ago and was crazy over the depth of flavor it has.  The small amount of peanut butter truly added this whole level of yum, beyond the awesome spices it has.

I have to say the next time, I would half the recipe because it simply made too much for just the Mr. and myself.  The girls tried it and well… not so much mom!  Perhaps the flavors are just too grown up for them, yet.  Enjoy!

Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions, ginger, garlic and peanuts are common ingredients. The peanut butter makes this a creamy stew, but there is only a small amount per serving. To decrease the richness serve over a whole grain or use only ¼ cup of peanut butter. Feel free to kick up the heat by using jalapeno pepper or more red pepper flakes.

Forks Over Knives

http://www.forksoverknives.com/african-yam-stew/

Serves: 6-8

Ingredients:

• ½ cup water
• 1 onion, chopped
• 1-2 tablespoon(s) Anaheim or jalapeno pepper, minced
• 1 tablespoon ginger, ground
• 1 tablespoon garlic granules
• 2 teaspoons cumin, ground
• 2 teaspoons coriander, ground
• 1/4 teaspoon crushed red pepper
• 6 yams, peeled and chopped
• 2 cups vegetable broth
• 24 ounces tomatoes, chopped
• 14 ounces garbanzo beans, drained and rinsed
• 14 ounces black eyed peas, drained and rinsed
• 1/2 cup almond or peanut butter, unsweetened natural
• 1½ cup corn
• 6 cups collards, chopped

Instructions:

In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally

Add ginger, garlic, cumin, coriander and red pepper.

Cook and stir for 1 minute.

Mix in yams, vegetable broth, tomatoes, beans and nut butter.

Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.

Serve over brown rice or other whole grain.

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Vietnamese Pork Pho Soup ~ Delicious, Healthy Love for Your Tummy!

Pork%20Pho%202

When the Mr. and I used to frequent Montreal for our weekend “adult” getaways, our favorite go~to hangover remedy, as with most other cultures was some sort of big, fresh vegetable, noodle and protein soup.

Thanks to many great reviews online from Montreal natives, we were lucky to find a lot of great restaurants that are “off the beaten path” of tourists, that have phenomenal cuisine at low prices!

So where is the best place to get pho?  A tiny hole-in-the-wall place in Chinatown, Cristal No. 1.

It was absolutely AMAZING!

http://www.urbanspoon.com/r/67/1548051/restaurant/Chinatown/Cristal-No-1-Montreal

The whole late night, post partying, healthy soup practice, seems to not have taken hold here in the U.S. as it has pretty much everywhere else.   That is, it’s probably unlikely that it will become popular, unless the Golden Arches start carrying it, anyway!

I’ve been making this soup at home for years in the chicken form.  Chicken stock and meat.   This past week I made pho with a lovely, tender pork loin and it was absolutely amazing.

Here is the recipe I used.  Feel free to add any variety of veggies on top that you have, the key is to add them AFTER the noodles, meat and broth.  The idea is to keep them fresh, vibrant and crispy.  The nice thing about this soup is it’s easily made ahead of time.  If you chop the veggies first and refrigerate till you’re ready, it’s only a matter of heating up the broth.  This means, healthy, quick dinner!

Here are some fresh / raw veggies I’ve seen on Pho:

Julienne carrots

Julienne cucumbers

Mushrooms

Cilantro

Sliced thin red peppers

Jalapeno thin sliced

Bean sprouts

Sliced thin read onion

Chopped mint

Chopped basil

Lime wedges

http://guiltykitchen.com/2009/10/14/daring-cooks-vietnamese-pork-pho/

And if you’re ever in Montreal, definitely check out Cristal No. 1.  It’s the best pho in Montreal!