Peanut and Pepper Stew

This soup was inspired by this North African recipe. I made some minor modifications (mainly increasing the acidity with more lime juice and the heat with a squirt of sriracha) but the technique and basic recipe stayed the same.

Feel free to adjust this to your taste too. I think it would be super served over baked sweet potatoes or (sans rice) over a fried noodle cake with sauteed bok choy.

Peanut and Pepper Stew
(as inspired by a Flickr poster who was inspired by a Moosewood cookbook)
4-6 generous servings (this freezes well)

• 2 large onions, chopped
• 2 celery stalks, chopped
• 2 red peppers , chopped
• 3 cloves garlic, pressed or minced
  
• 1/4 teaspoon cayenne
  
• 1 tablespoon curry powder (if your curry powder is hot, you may want to reduce or omit the cayenne)
• 1/2 cup brown rice
• 14 ounce can diced tomatoes
• 1/4 cup peanut butter (smooth or crunchy, your choice)
• juice of one lime
• chopped cilantro, lime wedges, sliced scallions, toasted peanuts and/or sriracha for garnish
  

Over medium-high heat, saute the onion and celery in a large saucepan until they are soft (about ten minutes). Add the peppers and garlic and saute another five minutes more. Add in the cayenne and curry powder and saute for two more minutes.

Add the rice, tomatoes and three cups of water. Add a pinch of salt. Cover the pan and bring to a simmer. Cook until the rice is tender, about 30-40 minutes. Whisk in the peanut butter, lime juice and season to taste with salt and pepper. Whisk in more water if the stew is too thick. Bring the acid/spicy balance up to your taste with more lime juice, hot sauce, salt and pepper.

Serve with your choice of garnishes.

Nepalese Potato Salad

I will be the first to admit that I am 100% certain that this resembles not at all anything eaten by the Nepalese. I will also be the first to admit that I don't care, cause this salad is yummy.

Dave and I were in Burlington, Vermont a few summers ago and stopped at their very nice farmer's market. We built a picnic out of various items we found there; one of them was a version of this salad (it was labeled Nepalese potato salad).

I did a little web research and I tinkered with what I thought should be in the salad and this is my current version. You should get puckeriness from the lime juice, heat from the chilies, saltiness from the salt (duh) and a smoky-nutty effect from the asafetida (optional) and toasted sesame seeds.

Nepalese Potato Salad (Aloo Achar)

• 1 pound potatoes (I have made this with russets, red skins and fingerlings - all good, but different, try red skinned first. I have also made a variation where I used roasted potatoes instead of boiled; VERY good)
  
• 4 tablespoons ground toasted sesame seeds (you can buy toasted sesame seeds at the supermarket near sushi-making supplies)
  
• Juice of 2 limes
  
• 1 teaspoon salt
• 1 or more hot green chiles, finely minced (I like this very spicy, so I usually use 2 or 3. If you have a group with mixed tolerance for heat, you can pass extra minced chilies on the side.)
  
• 4 tablespoons toasted sesame oil
• pinch ground asafetida (optional - you can find this at Indian markets)
  
• 10 whole fenugreek seeds (you can find them at Indian markets)
  
• 3 tablespoons cilantro, minced

Boil the potatoes in a big pot until fork tender.

While the potatoes are cooking, mix together the chiles, salt, lime juice, sesame seeds, and the sesame oil in a large bowl. This will be the dressing.

In a small skillet, heat a little oil. When hot, toss in the asafetida and fenugreek. They will sizzle and darken. As soon as they darken, toss them into the bowl with the dressing. Stir the cilantro into the dressing. Taste for salt, sour, heat, etc.

When the potatoes are done, drain and peel if desired. Cut into chunks while hot and toss with the dressing. This is best eaten after it's had a few hours to sit. It holds for several days, but may need a spritz of lime juice to freshen it up.

Spicy Chicken Thighs, Quick Zukes

This was pretty yummy and easy to put together. I pretty much used the recipe as it was on The Wednesday Chef's blog. I prepped the chicken thighs on Sunday (cut off any extra fat and nasty bits) and put them into the baking dish. I also made the spice paste on Sunday and put in the fridge. This morning, I spread the spice paste over the chicken and put it back in the fridge.

Tonight, Dave popped the chicken in the oven and 45 minutes later ... dinner! The only things I would have changed: I should have put the chicken into a larger baking dish (my dish was 9x13 and the chicken was a little too snugly fitted in there) and run it under the broiler at the end, this would have gotten the skin crisper; I also sprinkled the finished chicken with fresh lemon juice.

While the chicken was in the oven, the basmati rice was in the rice cooker (love my rice cooker) and I made a quick zucchini side dish.

Quick Zucchini

• 2-3 zucchini
• olive oil
• salt
  
• curry powder
• cayenne (optional)
• half a lemon
  

Slice the zucchini into thin rounds (1/8" inch-ish). Saute in a large skillet in olive oil. Sprinkle with salt. Toss occasionally to cook evenly. This should take about 5-7 minutes.

Sprinkle with curry powder and a little cayenne and cook another 2 minutes or so. When cooked through, squeeze some lemon over the top.

Indian Style Red Lentil Soup

This is an easy soup made with red lentils. It has a very southern Indian influence, but should not be considered authentic unless someone tells me otherwise.

This is the basic recipe, feel free to adjust or add spices (depending on my mood and the spices and time at hand, I will use whole or ground spices), the amount of broth (to make it thicker or soupier), etc. This makes about 11 cups of soup: enough for 4 large or 6 or more smaller portions (you can make half the recipe, but then you need to decide what to do with the half can of coconut milk). It freezes well.

Red Lentil Soup

• 2 medium onions, chopped medium fine
• 4 cloves garlic, pressed
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds (or 1 teaspoon ground cumin)
• 2 teaspoons coriander seeds
• 1/2 teaspoon turmeric
• 1 teaspoon ground pepper
• pinch cayenne (to taste or fresh chilies, I used green Thai chilies in this batch)
• 2 cups red lentils
• 1 can coconut milk (light coconut milk is fine)
• 2 Tablespoons tomato paste (or 1/4 cup tomato sauce, or some chopped tomatoes - fresh or canned)
• 2 quarts-ish chicken broth or vegetable stock, or a blend of broth and water
• 1 lime

Saute the onions until softened and starting to brown. Add the garlic and saute one more minute. Add spices and saute one minute.

Add lentils, coconut milk and 1 1/2 quarts broth. Simmer soup 30 - 45 minutes, adding more broth for a soupier consistency as desired. It's done when the red lentils have dissolved into the soup and they do not feel grainy or sandy when you try some.

Squeeze the lime's juice into the soup. Taste and correct seasoning with salt and pepper.

To serve: Top with a dollop of yogurt and chopped cilantro.