Thursday, October 12, 2006

African Sweet Potato and Peanut stew yummmmmm

Very warm & delicious

1. 1tsb olive oil
2. 1 medium yellow onion
3. 1 clove garlic minced
4. 1 medium green bell pepper
5. 2tsp natural sweetener ie. honey
6. 1 tsp grated ginger
7. 1/2 tsp ground cumin
8. 1/2 tsp ground cinnamon
9.1/4 tsp cayenne
10. 1 1/2 pound sweet potatoes *make sure they aren't bad learned from gross experience* peel and cut into 1/2 inch pieces
11. one 14.5 oz can of crushed tomatoes
12. 1 1/2 basic veggie stock
13. salt to taste
14. 1 1/2 cooked or one 15 oz. can of red kidney beans
15. 3 tbsp of peanut butter
16. 1/2 cup unsalted dry-roasted peanuts

Heat oil add onion and garlic cook till soft and yellow add pepper and cover to soften.

stir-in ginger, cumin, cinnamon, cayenne and cook for 30 seconds

add sweet potato, stock and salt bringing to a boil

reduce and simmer for about 30 minutes

before end of cooking time stir-in kidney beans and simmer

in a small bowl blend PB with broth to dissolve and add to stew

optional to take some stew and blend to give different consistency (usually I do this)

add peanuts for decoration and crunchiness and VOILA!!!!

French Onion Soup

Julia requested that I post this one, but it actually comes from the Joy of Cooking so I can't take credit for it:

1 1/2 cups sliced onions
3 T butter
6 C Beef of Chicken bouillion (I just used the cubes and water)
fresh ground pepper
dash of cognac or sherry (i think this is optional, I've never had a bottle of one of these in my life!)
6 slices toasted french bread
1 cup mixed grated swiss and whatever other cheese you want to use, I used some cheddar.
sprinkle of parmesan

Saute the onions in the butter until they're very brown but not burnt. Add the broth and a dash of fresh pepper. Simmer for 30 minutes. Put the soup into a casserole dish and you can add the sherry now if you have it Cover it with the bread (I just used store bought croutons which was Yazmin's idea), and then the cheese. Sprinkle some parmesan cheese on top. Heat it in the oven at 275 degrees until the cheese on top is bubbly.

It's not very original I know, but I get cravings for this sometimes!

Wednesday, October 11, 2006

Uber easy and awesome curry anything soup

Sorry it took me so long.. I was in search of inspiration. This soup rocks, even on a Wednesday night when you have nothing in your fridge but half an eggplant and some stray vodka coolers someone left at a party.

The original one called for zucchini, but this week's was carrots, and I'd say pretty much any vegetable would be sweet ass.

1 large onion, chopped
3 medium zucchini, chopped, or the equivalent volume of whatever vegetable is in the bottom of your fridge
2 tablespoons Indian curry paste (be lazy, get the store-bought one)
4 cups chicken stock, or vegetable stock if you have hippie friends
1 cup plain yogurt
chopped coriander for garnish

Fry up the onion and vegetables in a soup pot for a couple of minutes. Add the curry paste and mix it in well. Once you can smell it, toss in your chicken stock and let it boil until the vegetables are cooked. Puree. At this point you can add some other random vegetables for colour and texture -- grated carrot, chopped peppers or whatever. Simmer until they're softened. Reduce heat, and add yogurt to taste. Garnish with fresh coriander and serve. Yummy.

Wednesday, October 04, 2006

Has everyone stopped cooking?

Hey, I can't do this blog alone! I need some motivation, some teamwork!
Otherwise, sadly I will have to delete this wonderful blog.
Or else I might ask my Dad to join.

Did you hear me, my Dad!