ErinM
01-20-2008, 09:56 AM
But mainly Joe, because he does all the work!
In the past two weeks, I've made two of Joe's recipes, both of which were EXCELLENT!
African Ground Nut Stew: I ground my peanuts pretty well for this. I really enjoyed the combination of the spices, peanuts and potatoes. I kind of "carb overloaded" because I can't eat stew/chili type dishes without rice. I also upped my spice level with a healthy shot of siracha. I had many of my co-workers asking me what I was eating, and a request for the recipe! I'm not sure I'll make it again (I might, never say never) because it's really starch heavy, or it is the way I make it. :D I've copied it below:
African Ground Nut Stew with Sour Cream-Chive Topping (Adapted from CL)
1 cup sour cream
1/4 cup chopped fresh chives
2 teaspoons canola oil
1 1/4 cups thinly sliced yellow onion
3/4 cup chopped red bell pepper
3 garlic cloves, minced
1 cup chopped unsalted, dry-roasted peanuts
1 teaspoon salt
1 teaspoon crushed red pepper (reduce if you don't want it spicy)
1 1/2 pounds cubed (about 1") peeled sweet potatoes
1 pound quartered small red potatoes
2 1/2 cups vegetable broth
28 ounce can fire-roasted crushed tomatoes
In a small bowl, stir together sour cream and chives - cover and chill for 2 hours.
In a large Dutch oven, heat oil over medium-high. Add onion and bell pepper - cook until tender, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in peanuts, salt and crushed red pepper - cook for 2 minutes. Stir in both potatoes, broth and tomatoes. Bring mixture to a boil, cover, reduce heat and simmer until the potatoes are tender - about 60-70 minutes.
Serve each portion with a dollop of the sour cream mixture.
Makes 6 servings.
Smoked Cheese Pasta Bake: OMG! This is SO GOOD! The combination of sour cream and smoked mozzarella really works. I didn't think it would because I'm not a fan of sour cream. It may also be the brand of marinara sauce I used, which was "Mid's Homestyle Pasta Sauce". I also used a flax/multigrain penne from TJ's. I'll definitely make this one again!
OH! I forgot to add that the smoked mozzarella I bought was in a block that I had to shred myself. Shredding my own cheese was so darn quick that I am now going to use up the rest of my Kraft/Sargento/Crystal Farms bagged cheese and buy blocks to shred when I need cheese! One more "convenience" product out of my life!
Smoked Cheese Pasta Bake (Adapted from CL)
16 ounces dry whole wheat penne pasta
3 cups marinara sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
10 ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups sour cream
4 ounces shredded smoked mozzarella cheese
1/4 cup chopped fresh basil
2 ounces fresh grated Parmigiano-Reggiano cheese
Preheat oven to 350
In a large pot of boiling salted water, cook pasta according to the package directions - drain.
In a large saucepan, add marinara and heat over medium. Stir in salt, pepper, crushed red pepper and spinach - cook for 10 minutes. Remove from the heat and add the pasta.
In a medium bowl, stir together sour cream, smoked cheese and basil until thoroughly combined.
In a 9" x 13" baking dish lightly coated with nonstick spray, place half of the pasta mixture inside and spread to an even layer. Scoop the sour cream mixture on top and spread evenly. Place the remaining pasta mixture over sour cream layer and spread to cover. Evenly scatter the top with Parmigiano-Reggiano.
Bake until bubbly - about 25 minutes. Remove and let sit for 10 minutes before serving.
Makes about 6 to 8 servings.
Interesting. I just noted these are both originally CL recipes. THANK YOU JOE for keeping me fed these past two weeks! You've saved me from a diet of Subway, Thai, and sushi!
In the past two weeks, I've made two of Joe's recipes, both of which were EXCELLENT!
African Ground Nut Stew: I ground my peanuts pretty well for this. I really enjoyed the combination of the spices, peanuts and potatoes. I kind of "carb overloaded" because I can't eat stew/chili type dishes without rice. I also upped my spice level with a healthy shot of siracha. I had many of my co-workers asking me what I was eating, and a request for the recipe! I'm not sure I'll make it again (I might, never say never) because it's really starch heavy, or it is the way I make it. :D I've copied it below:
African Ground Nut Stew with Sour Cream-Chive Topping (Adapted from CL)
1 cup sour cream
1/4 cup chopped fresh chives
2 teaspoons canola oil
1 1/4 cups thinly sliced yellow onion
3/4 cup chopped red bell pepper
3 garlic cloves, minced
1 cup chopped unsalted, dry-roasted peanuts
1 teaspoon salt
1 teaspoon crushed red pepper (reduce if you don't want it spicy)
1 1/2 pounds cubed (about 1") peeled sweet potatoes
1 pound quartered small red potatoes
2 1/2 cups vegetable broth
28 ounce can fire-roasted crushed tomatoes
In a small bowl, stir together sour cream and chives - cover and chill for 2 hours.
In a large Dutch oven, heat oil over medium-high. Add onion and bell pepper - cook until tender, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in peanuts, salt and crushed red pepper - cook for 2 minutes. Stir in both potatoes, broth and tomatoes. Bring mixture to a boil, cover, reduce heat and simmer until the potatoes are tender - about 60-70 minutes.
Serve each portion with a dollop of the sour cream mixture.
Makes 6 servings.
Smoked Cheese Pasta Bake: OMG! This is SO GOOD! The combination of sour cream and smoked mozzarella really works. I didn't think it would because I'm not a fan of sour cream. It may also be the brand of marinara sauce I used, which was "Mid's Homestyle Pasta Sauce". I also used a flax/multigrain penne from TJ's. I'll definitely make this one again!
OH! I forgot to add that the smoked mozzarella I bought was in a block that I had to shred myself. Shredding my own cheese was so darn quick that I am now going to use up the rest of my Kraft/Sargento/Crystal Farms bagged cheese and buy blocks to shred when I need cheese! One more "convenience" product out of my life!
Smoked Cheese Pasta Bake (Adapted from CL)
16 ounces dry whole wheat penne pasta
3 cups marinara sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
10 ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups sour cream
4 ounces shredded smoked mozzarella cheese
1/4 cup chopped fresh basil
2 ounces fresh grated Parmigiano-Reggiano cheese
Preheat oven to 350
In a large pot of boiling salted water, cook pasta according to the package directions - drain.
In a large saucepan, add marinara and heat over medium. Stir in salt, pepper, crushed red pepper and spinach - cook for 10 minutes. Remove from the heat and add the pasta.
In a medium bowl, stir together sour cream, smoked cheese and basil until thoroughly combined.
In a 9" x 13" baking dish lightly coated with nonstick spray, place half of the pasta mixture inside and spread to an even layer. Scoop the sour cream mixture on top and spread evenly. Place the remaining pasta mixture over sour cream layer and spread to cover. Evenly scatter the top with Parmigiano-Reggiano.
Bake until bubbly - about 25 minutes. Remove and let sit for 10 minutes before serving.
Makes about 6 to 8 servings.
Interesting. I just noted these are both originally CL recipes. THANK YOU JOE for keeping me fed these past two weeks! You've saved me from a diet of Subway, Thai, and sushi!