African Pineapple Peanut Stew

Inspiration:
Moosewood Restaurant Cooks at Home Even though I own this cookbook, I didn't notice the recipe until I saw it on Food alla Puttanesca!


Ingredients:

• 1 cup chopped onions
  
• 2 garlic cloves, minced or pressed
  
• 1 tablespoon vegetable oil
  
• 1 bunch kale or Swiss chard (4 cups sliced)
  
• 2 cups undrained canned crushed pineapple (20-ounce can)
  
• 1/2 cup peanut butter
  
• 1 tablespoon hot pepper sauce (we used Sriracha), plus more to taste
  
• 1/4 cup chopped fresh cilantro
  
• salt to taste
  
• crushed skinless peanuts, to garnish
  
• chopped cilantro, to garnish
• hot brown or white rice, couscous, or quinoa
  

Instructions:

1. In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard. Remove and discard the large stems. Slice the leaves crosswise into 1-inch-thick slices.
2. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, hot sauce, and cilantro and simmer for 5 minutes. Add salt to taste, and serve over rice, garnishing with peanuts and additional cilantro.

Nutritional Information per 8 ounce serving: 225 calories, 7.4g protein, 12g fat, 25.7g carbohydrate, 169mg sodium, 0mg cholesterol.

My Notes: A great vegan recipe. I loved the contrast of textures with the crunchy peanuts and the stew and rice.


Tim's Rating: 9/10 "Weird but good" (Yes, this is Tim's second "weird" comment in a row.)
Liz's Rating: 9/10

Spicy Kale Chowder with Andouille Sausage

Inspiration:
Another "staff favorite" recipe from Food & Wine and some local andouille sausage.


Ingredients:

• 1/4 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 large onions, finely chopped
• 2 tablespoons minced fresh ginger
• 1 pound andouille sausages, sliced 1/4 inch thick
• One 28-ounce can Italian plum tomatoes, chopped, juices reserved
• 3 quarts low-sodium chicken broth
• 3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
• Salt and freshly ground pepper

Instructions:

1. Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale; return to a boil.
2. Reduce the heat to moderate and simmer the soup until the kale is tender, about 10 minutes. Season the soup with salt and pepper and serve, or let cool and freeze.

Recipe Notes: This soup can be frozen for up to 1 month.

My Notes: This was an easy soup to make, aside from lots of onion chopping. I am learning I am not a huge fan of andouille, so I would personally omit it or use kielbasa next time.

If you like andouille, check out French Quarter Potatoes with Andouille-- one of Tim's favorites.


Tim's Rating: 8/10
Liz's Rating: 8/10

Bean and Kale Soup

Inspiration:
USA WEEKEND columnist Jean Carper

Ingredients:

• 1 tablespoon olive oil
  
• 4 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale (one bunch)
  
• 6 cups chicken or vegetable broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped, or one can of diced tomatoes
  
• 2 teaspoons Penzey's Bavarian-Style Seasoning (or dried Italian herb seasoning)
• Salt and pepper to taste
• Parmesan cheese
  
• 1 cup chopped parsley

Instructions:

1. In a large pot, heat olive oil.
   
2. Add garlic and onion; sauté until soft.
   
3. Add kale and sauté, stirring, until wilted.
   
4. Add broth, beans, tomatoes, herbs, salt and pepper. Simmer 20 minutes. Ladle into bowls.
5. Sprinkle with Parmesan cheese and chopped parsley.

Tim's Rating: 10/10
Liz's Rating: 9/10