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African Peanut Stew with Okra and Eggplant

9/12/2016

This African Peanut Stew is a perfect dish for early fall when summer crops like tomatoes, okra, and eggplant share market space with fall crops like greens and sweet potatoes. Don't let the long ingredient list discourage you from making this dish! It's surprisingly simple and the perfect way to welcome in the cooler nights of fall.

There may be a few uncommon ingredients in this recipe like fenugreek seeds and harissa paste. Feel free to substitute some extra fresh hot pepper for the harissa and omit the fenugreek seeds if you do not have them. The recipe is pretty forgiving.

Recipe from: http://holycowvegan.net/2015/09/african-peanut-stew-with-eggplant-and-okra.html

Ingredients:

20 pods of okra, cut into thin rounds
10 small, round eggplants, cut into a small dice (preferably, go for the small eggplants used in Indian cooking, or Japanese eggplants, which are very tender. If using Japanese eggplants, use five. The large variety is fine too, at a pinch-- use half of a large one in this recipe)
1 tbsp vegetable oil
2 tbsp grated ginger
2 green chili peppers like serrano or jalapeno (optional -- you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa)
1 large sweet potato, diced
1 large onion diced
2 tomatoes, pureed
2 tbsp tomato paste (tomato ketchup is a neat substitute-- you won't be able to tell the difference because this recipe already has some sweetness because of the peanuts)
¾ cup peanut butter (I like using smooth, but use chunky by all means for more texture to your stew)
½ cup peanuts
5 cups vegetable stock (use water at a pinch)
1 tsp paprika
¼ tsp fenugreek seeds (Optional. Can be found at an international grocery store)
2 tbsp coriander seeds
1 tsp cumin seeds
½ cup Harissa paste
Salt to taste

Directions

Powder the fenugreek seeds, coriander seeds and cumin seeds and set aside with a mortal and postal or blender.
In a large pot, heat the oil.
Add the onions and saute over medium heat for about 7-8 minutes until they're soft.
Add the ginger and stir to mix, about thirty seconds, then add the powdered spices and the tomato paste.
Cook, stirring occasionally, until the tomato paste is almost dry. Add the tomato puree, paprika, peanut butter and vegetable stock.
Stir until everything's well combined. Add all the vegetables and peanuts and bring the stew to a boil.
Cover, turn the heat to low, and let the stew cook 30 minutes or until all the vegetables are really tender. Add more water or vegetable stock if the stew gets really thick.
Stir in the harissa, a little at a time, until you have the heat you desire. Add salt to taste.
Serve hot with rice or quinoa.

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Better than Restaurant Salsa

9/5/2016

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Canning salsa is a process that it best enjoyed with a few friends, some background music, and an open schedule. Prepping the ingredients can take some time and effort, so good company, and a fun atmosphere are a must. I canned up a big batch of the salsa recipe listed below with some friends this weekend and it was the perfect way to spend a lazy labor day weekend.

This recipe requires that all of the salsa ingredients are roasted, which intensifies the flavor and makes for what we dubbed "Better Than Restaurant," salsa. The onions were slightly caramelized, the pepper blistered to perfection, and the roasted tomatoes perfectly sweet. This salsa, though a big labor intensive, is some of the best you can make at home. Grab some ingredients at this week's farmers market, call up your friends, and get cooking!

Recipe: Better Than Restaurant Salsa

Small batch: matches 3 cups

8 to 12 tomatoes (approx. 2 lbs.)
3-4 anaheim or bell peppers
1-2 hot peppers (more for a hotter salsa) (weight of the combined Anaheim and jalapeno peppers should be approx. 1/2 lb.)
1 medium onion
4-6 garlic cloves
1/4 cup fresh cilantro leaves
1 teaspoon dried Mexican oregano (or regular oregano)
1-1/2 teaspoons ground cumin
2 teaspoons kosher salt
2 t. ground black pepper
1/4 cup lime juice
1/4 cup cider vinegar (may reduce or omit for less tartness, or substitute additional lime juice)

Big Batch: makes 8-10 pints

8 lbs. (approx. 32-40) tomatoes
2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.)
4 medium onions
8-12 garlic cloves
1 cup fresh cilantro leaves
1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)
2 tablespoons ground cumin
2 tablespoons + 2 teaspoons kosher salt
2 tablespoons + 2 teaspoons ground black pepper
1 cup bottled lime juice (for canning safety, don't use fresh)
1 cup cider vinegar (or substitute additional bottled lime/lemon juice for vinegar)

Directions

Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet, place tomatoes cut side down, peppers, quartered onion, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened.
Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa).
Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, add those, too. Note: if all ingredients won't fit in your food processor, consider blending the tomatoes separate with an immersion blender if you have it, in the pot you are using for the final salsa. Blending the tomatoes separate allowed me to keep the peppers and onion a big chunky, and the tomatoes more saucy, for a perfectly textured salsa.
For small batch: Put salsa in fridge for at least 4 hours; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used. May be frozen.
For big batch: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.

Recipe adapted from:
http://www.theyummylife.com/recipes/182 www.theyummylife/recipes/180

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African Peanut Stew with Okra and Eggplant

Better than Restaurant Salsa

Recipe: Better Than Restaurant Salsa

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