Tag Archives: peanut

The Fab Five

My Comments: This week I’ve been down and out with yet another virus, one of the hazards of working in an elementary school. So what do we do when no one is in the mood — or otherwise able — to cook? We eat leftovers that we’ve frozen from past meals. At Adrien’s suggestion then, are the “Fab Five” – with apologies to the Beatles (you know, Paul McCartney BEFORE Wings and BEFORE that hideous Superbowl performance).  These are our favorites from January:

Senegalese Peanut Sweet Potato & Spinach Stew

Copyright © 2011. Adrien Bisson.



Senegalese Peanut Stew with Spinach and Sweet Potatoes

I had a lot of feedback on this recipe. It’s just as good as a leftover as it was on the first night.

No creamy peanut butter – use crunchy. Don’t use or like ginger, try something else.

Vadouvan spiced Red Lentil Soup

Copyright © 2011. Adrien Bisson.






Vadouvan Spiced Red Lentil Soup

When I originally found this recipe, I had no idea how hip it was to cook something with Vadouvan spicing.  In fact, I used Garam Masala curry in place of the Vadouvan – which I was unable to find pre-made. Duh.  Here’s a link to a couple of recipes for making the mixture yourself.

Copyright © 2011. Adrien Bisson.



Quinoa with Balsamic Roasted Mushrooms

When is a grain a protein? When it’s Quinoa — and it’s a complete protein. How cool is that?

The dressing, made with pear and balsamic vinegar provides a nice contrast to the nuttiness of the quinoa.


Kale Lasagna Diavolo
Copyright © 2011. Adrien Bisson.



Kale Lasagna Diavolo

I love kale for two reasons – number one it’s inexpensive (currently $1.56 for a very large bunch) and number two it’s tasty… in all of the varieties I’ve seen around here. Even quicker, it’s available frozen, which makes this a quick fix meal on a weeknight.

While I favor Muir Glen tomato products, my mother also mentioned that Pomi makes a good diced tomato – available in a cardboard carton. Whatever your preference, this is an excellent twist on lasagna.


Hot from the oven

Copyright © 2011 by Adrien Bisson.



Home baked pizza

Sometimes you just need to have pizza – and this is definitely worth the wait. There’s not much effort to it, especially when mixing the dough in a stand mixer with a dough hook.

Are there fancier dough recipes? Sure. But this one can be on the table in 90 minutes to 2 hours…. mostly spent waiting for the dough. A glass of your favorite beverage makes the time fly.

25 Jan 2011 Senegalese Peanut Stew with Spinach & Sweet Potatoes

Adapted from Weight Watchers. “Senegalese Peanut Stew with Spinach and Sweet Potatoes“.  Downloaded from the web on March 5, 2010.

My Comments: Because of the interesting combination of flavors, I am fascinated by African cooking. The blending of peanut butter with garlic, cloves, and ginger make this a delicious stew.  Because I didn’t have cayenne on hand, I substituted red pepper flakes.  According to the Weight Watcher site (available by subscription), a serving size is 1 2/3 cups and is just 4 points.

Senegalese Peanut Sweet Potato & Spinach Stew

Copyright © 2011. Adrien Bisson.


1 spray of cooking spray
2 medium onions roughly chopped
1 medium green pepper, cored and chopped into 1/2 inch cubes
1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
2 medium carrots, peeled and thinly sliced
2 medium cloves of garlic, minced
2 TBSP ginger root, fresh and minced
1/2 tsp ground cloves
1/2 tsp salt
1/4 tsp cayenne pepper (I used about 1/2 tsp red pepper flakes)
4 cups reduced sodium vegetable broth
6 TBSP creamy peanut butter
8 cups spinach leaves (stemmed and chopped)


1. Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper, cook, stirring often until softened (about 3 minutes).

2. Stir in the sweet potato, carrot and garlic; cook for 1 minute stirring often. Add the ginger, cloves, salt and cayenne Cook for 30 seconds.

3. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

4. Cover, reduce the heat to low and simmer slowly; stirring once in a while until the sweet potatoes are tender – about 30 minutes.

5. Add the spinach, cook, stirring occasionally for 10 minutes. Serves 6.

Weight Watcher also warns to keep the heat low as the soup simmers so the peanut butter doesn’t break (separate).

Weight Watchers Points 4.

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