Sunday, February 26, 2012

west african vegetable stew

1 tablespoon vegetable oil
2 cups sliced onions
2 cloves garlic, minced
1 pound sweet potato, peeled and cut
into 1/4-inch half slices
1 large tomato, coarsely chopped
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
1 (10.5 ounce) can Campbell's®
Condensed Chicken Broth
1/2 cup water
1 (15 ounce) can chick peas (garbanzo
beans), rinsed and drained
4 cups coarsely chopped spinach
1. Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
2. Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.
3. Add chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.

brazilian black bean stew

1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed
and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Friday, February 10, 2012

Miel’s Broccoli Salad


  • 1 bunch broccoli, cut into bit-sized pieces
  • 1 c. raisins
  • 1/4 c. diced red onions
  • 10 strips bacon, fried and crumbled
  • 1 c. sunflower seeds

Mix the dressing:

  • 2 T. sugar
  • 1/2 c. mayonnaise or plain yogurt
  • 1 T. vinegar

Combine the salad dressing and the salad fixings.

If you want this to be a vegetarian dish, just leave out the bacon. Miel actually brought a bacon-less version of this salad to MOPS and we all scarfed it down. It still worked without the meat. This salad goes together really quickly and it's even faster without the bacon.

Thursday, February 09, 2012

Potato Soup with Capers by B.J. Hanson

1 pound baby potatoes

1 pound Yukon gold or russet potatoes

2 yellow onions

3 cloves garlic

1 tablespoon finely chopped ginger root

4 tomatoes

2 ears corn

4 tablespoons oil

4 pounds chicken pieces

2 teaspoons cumin seeds

6 cups Basic Chicken Broth (see recipe on page 3)

1 cup cream

2 tablespoons fresh chopped cilantro

3 tablespoons capers

  • Place the baby potatoes in a pot, cover with water, and bring to a boil; reduce to a simmer and cook for 12 to 18 minutes, until tender.

  • Meanwhile, peel the other potatoes and submerge them in a bowl filled with cold water. Finely chop the onions, garlic, and ginger root. Coarsely chop the tomatoes. Shuck (or defrost) the corn. Using a sharp knife, cut the kernels of the cobs, and discard the cobs.

  • Heat the oil in a large skillet. Place the chicken pieces, in a single layer, and brown for 7 minutes on each side. Using a slotted spoon, remove the pieces and set aside, reserving 1–2 tablespoons of the fat.

  • In a soup pot, combine the reserved fat, the onions, garlic, cumin seeds, and ginger, stirring for 10 minutes. Add the chicken broth. While it is coming to a boil, slice the big potatoes as thin as possible (as thin as potato chips if you can). Add them to the pan, along with the tomatoes and the chicken pieces. Reduce to a simmer and cook for 15 minutes, frequently skimming off any fat that rises to the top.

  • Remove from heat and allow to cool slightly. Take out the chicken pieces and set aside. Using a blender or food processor, purée the soup. Return the mixture to the soup pot and heat thoroughly on medium.

  • Remove the skin and bones from the chicken pieces, cubing the meat and discarding the rest. Add the meat and the corn kernels to the pot. Cut the cooked baby potatoes into halves and add them to the soup pot.

  • Remove from heat. Chop the cilantro and add it to the pot, along with the capers. Drizzle in the cream, stirring constantly. Return the pot to the heat and bring the mixture to a gentle simmer; cook for 5 minutes, making sure not to let it boil.

If corn isn't in season, you can use 10 ounces of frozen corn kernels to replace the 2 ears called for.