Fall Stew: West African Peanut Soup

I first made this dish in college and fell in love with the combination of flavors. This is a fantastic recipe to take advantage of all the fabulous fresh fall produce available in October.

There are many versions of this soup, so feel free to substitute ingredients based on what you have available.

INGREDIENTS:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 tablespoon minced fresh ginger

1 jalapeño, seeded and diced

4 garlic cloves, minced

1/2 teaspoon freshly cracked black pepper

2 teaspoons ground cumin

2 tablespoons tomato paste

1 (14-ounce) can crushed tomatoes or equivalent fresh tomatoes

4 cups chicken stock

1 sweet potato, peeled and diced (I used a white sweet potato)

1 (14-ounce) can chickpeas, drained, rinsed

1 cup creamy peanut butter

4 cups kale roughly chopped (or substitute bok choy)

2 ½ cups shredded chicken

Salt, to taste

Crushed peanuts and chopped fresh cilantro, for serving (optional)

Other optional additions include chopped bell peppers or diced carrots

DIRECTIONS

In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and cook, stirring often, until softened, 3 to 4 minutes. Stir in the ginger, jalapeño, and garlic until fragrant, about 1 minute. Add the pepper, cumin, and tomato paste and cook, stirring, until the tomato paste darkens, about 2 minutes more.

Add the crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter and stir until combined. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the sweet potatoes are tender.

Add in the kale and shredded chicken and cook, stirring occasionally, for about another 5 minutes, or until the chicken is warmed through and the kale is wilted. Adjust the salt to taste.

 Serve topped with peanuts and cilantro, if desired. Serve with rice.

Recipe adapted from: The Modern Proper

Colleen's Bok Choy Recipe

Bok choy is perhaps a new vegetable for you. It’s an Asian green traditionally used in stir fry. You can find it grown locally in the spring and fall. New veggies can be intimidating, so here’s a recipe straight from the famous Colleen Schoneweis of Colleen’s Catering and Vintage Venue when she purchased several of our bok choy for her Meals to Go program.

How to Make Bok Choy When Katie Jantzen at West End Farm Grows a Ginormous Bok Choy!

1. don't be intimidated by the size of the giant Bok Choy

2. plan on buying some green garlic to go with it or regular old garlic cloves will work too

3. chop the end off of that crazy big bok choy, wash the leaves to get the sand and dirt out of the crevices.

4. slice bok choy into 1 inch pieces or bigger (don't worry they shrink when you stir fry them)

5. Heat up your wok or largest frying pan you have, medium high works great, add a splash of canola, olive oil or coconut oil to your pan. Throw in as much as the bok choy you can and let it cook for about a 30 seconds or a minute. Using tongs stir a little, a lot of moisture will be released eventually, toss a little more. When the leaves are shrunken and the white part of the stems are crisp tender, add a splash of soy sauce. Toss a little more and dump it into a bowl, juices and all. You may have to do this several times.

6. When you have all of the bok choy sauteed. Heat your pan up and add a little more oil to saute your garlic and this only take 5-10 seconds, don't burn it. Stir like crazy and then dump that right into your bok choy.

7. Season your Bok Choy and Garlic with Sesame Oil, Sesame Seeds and Crushed Red Peppers if you like a little heat. (Hint: If you don't like all of the liquid just drain it off before you add the sesame oil and other toppings.) (2nd Hint: Keep the liquid to use in soups, cooking beans, rice or other dishes. So nutritious)

This is so good and simple and good for you!!