January 20th, 2010
Best Interesting Recipe With Really Common Ingredients
I hate to admit it, but I have become sort of house-wifey in some ways. Cooking is one example. In general, I love to cook, and get all sorts of ideas from wandering the aisles of the grocery store. I also LOVE to grocery shop (and I mean that!), because I like food and feel creative looking at the endless possibilities of things to make. It is fun to go out to eat, but only because I like to taste things and think about what is in them in the hopes of replicating that recipe at home.
As much as I love to cook, I don’t care for following recipes. I am distressed by food waste,(hence the compost, hence the chickens, hence the less packaging), and I try to manage our household to make the most use out of what we have. I am not the type to go out and shop for specific things for just one recipe. I struggle with recipes that tell you to use a quarter cup of onions when you are going to end up cutting the whole onion. And no way am I using just half the can of tomatoes! What will happen to the other half of that can? In general, I make vast quantities of food, often freezing the left overs for another day or tweaking the ingredients. In our house you find squash and chard for dinner day one, beef burritos day two, and squash, beef & chard enchiladas day three.
Here is a good website on trying to avoid food waste.
The truth is that I sort of hate following directions anyway, so recipes and cookbooks are used mostly as loose recommendations around here. Even so, I still occasionally need a loose recommendation just to keep cooking foods that are interesting and to break out of my cuisine rut. Here is a “loose recommendation” that turned out SOOOOO GOOD, even with me making it sort of following the recipe! The kids loved it, it is pretty healthy, and I had most of the ingredients (and the ones that I didn’t have were easily substituted out). I recommend it highly, especially served with rice. Super good.
West African Peanut Soup
Ingredients:
1 cup cooked, skinless, chicken breast, diced
2/3 cup onion, diced
1 1/2 teaspoons garlic, minced
1 tablespoon toasted sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
3 cups reduced sodium, fat free chicken broth
1 6-ounce can tomato paste
1 (14 1/2-ounce) can stewed tomatoes
1/2 cup reduced-fat peanut butter
Directions:
1. In a large pot, sauté onion in sesame oil until translucent; add garlic
and chicken and stir to heat through.
2. Add seasonings and sauté 1 minute longer.
3. Add broth, paste, tomatoes, and peanut butter. Stir until well
combined.
4. Heat over medium heat until hot but not boiling.
5. Serve immediately.
6. Refrigerate leftovers within 2-3 hours.










