A Little Desert Apartment

In my first post I told you I was going to make the African Pineapple Peanut Stew recipe from a blog I found called The Way The Cookie Crumbles. My camera was dead, so I borrowed the photo from The Way the Cookie Crumbles, I hope the blog owner doesn't mind, if so PLEASE let me know, I will be glad to take it down!

I did make it Monday night and it was YUMMY! Easy and my daughter ate it... ALL! The recipe is vegan, gluten free and delish. I am not vegan but for any vegan friends out there, this is a good recipe. I thought it was a little sweet and "missing" something, so when I ate mine, I added a dash of wheat free soy sauce. Perfect! Here's the recipe:

African Pineapple Peanut Stew (adapted from Moosewood Restaurant Cooks at Home)

4 servings

I used natural, chunky peanut butter, coconut oil, swiss chard and spinach I picked up at the Downtown Phoenix Public Market Farmer's Market, and sambal oelek. I suggest to not skip garnishing with green onions, cilantro and peanuts! I served over Jasmine rice

1 tablespoon vegetable oil
1 small onion, diced
salt
2 garlic cloves, minced
1 bunch kale or Swiss chard, large stems discarded, leaves chopped coarse
1 (20-ounce) can crushed pineapple, undrained
½ cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
½ cup chopped fresh cilantro
¼ cup peanuts, chopped
1 scallion, sliced

1. Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and a pinch of salt and sauté, stirring occasionally, until just browned at the edges, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add pineapple to the pot and bring to a simmer; add the greens, cover, and simmer for about 5 minutes, stirring occasionally, until just tender. Stir in the peanut butter and hot sauce and simmer for another 5 minutes, until the flavors are blended. Stir in the cilantro just before serving and add salt if necessary. Serve over rice or couscous, garnishing each serving with the peanuts and scallions.


Since I had left overs and some thawing chicken, I made thai rice stick noodles (found them at Trader Joe's for $1.59 and they are only made with rice flour and water), chicken and added the peanut stew and made a great peanut chicken noodles for lunch at work today.