Spicy African Peanut Stew {Peas and Thank You}

This was SO gooooood! I cooked it in the crockpot. Everyone loved. Except Ava. She would have given her first born to NOT eat it. Sigh.

1 can (14 ounces) chickpeas, drained and rinsed

1  sweet potato, cubed (approximately 1 cup)

1 1/2 teaspoons curry powder

1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)

1 teaspoon cumin

1 tablespoon minced ginger

2 teaspoons minced garlic

sweetener to taste (organic sugar or stevia)

dash cinnamon

1 can (14 ounces) organic fire-roasted tomatoes, in juice

1 can (14 ounces) light coconut milk

2 cups vegetable broth powder

2 tablespoons natural peanut butter

1/2 cup red lentils, drained and rinsed

Directions

Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

Chef Suggestions

Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.

Butternut Squash Soup

Looking for a good crockpot recipe that I can put together before church, I found this one from my friend Brooke's food blog... which she got from Better Homes and Gardens magazine. It was perfect for after church and took no time getting it all together. I love butternut squash, and this creamy soup was sweet and different.

Belly Biters
[me: yum] [nolan:yummy] [shayne: alright] [coco: eh.] [ava: yuck]

with half and half, I'll for sure be making it again.

2 lbs. butternut squash, peeled, seeded, and cut into 1-inch pieces
2 cups vegetable broth
1 14-oz. can unsweetened coconut milk
1/4 cup onion, finely chopped
1 tablespoon shy maple syrup (brooke used brown sugar)
1 tablespoon fish sauce, soy sauce, liguid amino's1/2 to 1 teaspoon Asian chili sauce (Sriracha sauce) or crushed red pepper
2 tablespoons lime juice
1 recipe Thai Gremolata, [recipe below]

In a 3 1/2 or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, soy sauce, and Asian chili sauce. Cover; cook on low for 4 to 5 hours or high for 2 to 2 1/2 hours.

At this point, the the crockpot, it looks pretty nasty. But keep it together and use an immersion blender to carefully blend soup until completely smooth. Stir in lime juice. Ladle into bowls and top with Thai Gremolata (below). If desired, serve with lime wedges.

Thai Gremolata
1/2 cup chopped fresh basil or cilantro
1/2 cup chopped peanuts
1 tablespoon lime peel, finely shredded


In a bowl stir together.