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Spicy Peanut Soup with Sweet Potato and Kale

Wonderful, yummy Spicy Peanut Soup with Sweet Potato and Kale is a new favorite.  I first enjoyed this soup at a Bunco gathering a few years ago and I asked for the recipe.  The source, Pinch of Yum, is a favorite site for my daughters and I and this recipe doesn’t disappoint.

The title says ‘spicy’ but with one chopped jalapeno, it was not hot at all.  If you truly want it hot, I would suggest adding 2+ jalapenos.  With this batch, I only added the curry powder, but next time I will add the tumeric.

This soup is Vegan and Vegetarian.  If you would like protein, adding some shredded chicken would be delicious.  It’s fall y’all, and I’m cooking up a soup storm!

SPICY PEANUT SOUP WITH SWEET POTATO & KALE

2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-ounce can fire roasted tomatoes1
14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped

  • Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
  • Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
  • Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
  • Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

NOTES

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots.

Freezer Meal Version

Freeze Together:
3 cups chopped sweet potatoes, fresh or frozen
jalapeños, minced
half of an onion, chopped
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 14-ounce can fire roasted tomatoes
1 14-ounce can coconut milk

  1. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
  2. Slow Cooker Instructions: High setting 6 hours
  3. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
  4. Check out our full freezer meal posts with all recipes and instructions here!

Recipe from Pinch of Yum

Gluten Free · New Favorite · Vegan · Vegetarian

West African Peanut Stew

Peanut Stew is featured today thanks to this great recipe prepared by fellow Grandma-in-law (grandson Evan’s other Grandma), Chris, for our potluck last week as mentioned in Tuesday’s post.

She adapted the recipe per her notes below and it was absolutely delicious!  The original recipe serves six and is easily adaptable to vegan, omitting the chicken and using vegetable broth.  I will add this recipe to my favorites.

WEST AFRICAN PEANUT STEW

“A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.”

2 tablespoons peanut oil (I used coconut oil)
one half onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger (I prefer to slice them thick so you can fish it out)
a pinch of sugar to caramelize onion
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste (which for me was none)
I added about a tsp of cinnamon
salt and ground black pepper to taste
4 cups chicken or vegetable stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter

  • Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes.  (I used Costco rotisserie shredded chicken, so I didn’t add it until the last step, since it was already cooked)
  • Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
  • Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. (Mine simmered for about 30 minutes longer than that. I used a potato masher and crushed up the sweet potatoes and tomatoes a little after the recipe’s 20 minute simmer, so it would be thicker rather than chunky.)

I had extra collard greens and one review suggested to sauté them as garnish along with chopped peanuts.

The original recipe was found on Epicurious.

 

Family Favorites · Holidays

Peanut Blossoms…with a kiss for your Sweetheart

Peanut butter and chocolate are a combination made in heaven.  What a perfect way to treat your Valentines with a sweet treat for Valentine’s Day. While Peanut Blossoms are also a Christmas favorite at my house, they are good all year long.

My 11.5 year old Golden Retriever likes them, too…helping himself to a few dozen stored in a canister on my counter.  I’m lucky he has an iron stomach! No more Peanut Blossoms for Big Bad Joe this year!

PEANUT BLOSSOMS

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
1 bag chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

Family Favorites · My Roots

Peanut Blossoms…a Valentine’s kiss!

Peanut Blossoms have been a family favorite since I was a child.  I loved them, my children love them and the tradition continues.  What beats the combination of peanut butter and chocolate!  It seems fitting to make a batch of peanut blossoms for your sweetheart with the famous Hershey KISSES as Valentine’s Day approaches.

I was curious about the origin of Hershey’s Kisses.  Per Wikipedia, Hershey’s Kisses milk chocolates were introduced in 1907. The candy got its name because the machine made kiss sounds as the chocolate kiss is created.

These cookies are good anytime of year.  What is sweeter than a Valentine’s ‘kiss’!

PEANUT BLOSSOMS 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
chocolate stars or chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

New Traditions

Cereal Snackeroos

Cereal Snackeroos

Last month I found myself staring at a new box of Honey-Nut Cheerios in the pantry.  The cereal was purchased for guests who decided they liked yogurt better.  Oh well…surely I can invent a creative treat…result was Cereal Snackeroos.

This treat was a hit with family, neighbors and older folks at an assisted living center.  Get creative…what’s in your pantry?

Cereal Snackeroos

3 cups Honey Nut Cheerios®
3 cups Honey Nut Grahams
1 cup Honey peanuts
1 cup diced orange candy slices (or gumdrops)
1 cup chocolate chips
1 cup Karo syrup
2/3 cup sugar
1 cup peanut butter

  • Mix the ingredients above in a large bowl.  Butter 9×13” pans.
  • In a small saucepan, combine white Karo and sugar.  Bring to boil.  Take from heat and stir in peanut butter.  Stir until smooth.
  • Pour over cereal mixture and toss to coat mixture completely.  Pour into buttered pans and let cool.  Cut into squares.  You can decorate the top of each square with an orange slice, if desired.

Snack on!