Soup and...Peanut Butter?

I'm a firm believer that nut butter can solve almost any of life's problems--culinary or otherwise.

Remember the dad in the film "My Big Fat Greek Wedding?" He had a steadfast obsession with Windex, and a strong faith that it truly made the world go 'round.

I'm basically the nut butter version of the Big Fat Greek Dad.

Given my significant attachment to America's favorite pantry staple, it should come as no surprise that I would even love a tomato-based soup...with peanut butter. And not just a spoon-sized dollop--we're talking a full cup of the all-natural, freshly-ground stuff.

Enter the Moosewood Collective's West-African Peanut Soup. This thick stew boasts flavor from sweet potatoes, spicy tomato juice, and a big ol' scoop of peanut butter. It's definitely my favorite winter soup recipe, so I was thrilled when Adam wrote it into this week's menu (a full month before winter arrives!). It's even better the next day, so I'm already pumped for Wednesday's lunch-time leftovers.

Have a lovely Tuesday, and enjoy your soup. And remember: You don't need a bottle of Windex to solve your problems. A jar of peanut butter and a spoon will work just fine.

West-African Peanut Soup

(a recipe from the Sundays at Moosewood Restaurant cookbook)

This soup is hearty and filling--perfect for a main course. Serve with a green salad and garnish with chopped peanuts and a little chopped spinach. Looking to carry the peanut butter theme through the entire meal? Try some Peanut Butter Blondies with Milk Chocolate Frosting for dessert.

Ingredients:

• 2 cups chopped onion
• a little olive oil
• 1/2 tsp. cayenne pepper
• 4 cloves garlic, minced
• 1 tsp. grated fresh ginger
• 1 cup chopped carrots
• 2 cups chopped sweet potatoes
• 4 cups vegetable stock
• 2 cups canned tomato juice
• 1 cup chunky natural peanut butter
• Optional: crushed red pepper for topping

Directions:

1) Heat a little olive oil in a soup pot over medium heat. Add onion and saute until softened. Add cayenne, garlic, fresh ginger, and carrots, and saute for about 5 minutes. Stir in the vegetable stock and potatoes. Bring the soup to a boil, reduce heat and simmer for about 15 minutes, or until veggies are tender.

2) In a food processor, puree the soup (we left about 1 cup of veggies un-processed, just to add a little texture). Return the pureed soup to the soup pot, and stir in tomato juice and peanut butter until smooth. Season with salt and pepper. Gently reheat the soup until heated through. Serve with chopped peanuts and/or chopped spinach as a garnish.

African Pineapple Peanut Stew

What do you get when you combine crunchy natural peanut butter, crushed pineapple, and fresh kale?

You guessed it: more Moosewood genius.

I'll admit, I was skeptical at first. I like my pineapple in fruit salad. I like my kale cooked down with garlic, onions, and tomatoes. And nut butter? Okay, I do like nut butter in just about anything.

But combining these three diverse foods? I never would have guessed the result would be a mind-blowing stew that takes vegetarian yummy-ness to a new level. The sweetness of the pineapple complements the crunchy and slightly salty peanut butter beautifully, making a surprisingly splendid sauce for the kale. Serve this stew over your favorite grain--we used Basmati rice, but couscous (or even quinoa?) would work well, too.

This recipe hails from Moosewood Restaurant Cooks at Home--a cookbook which lends itself to simple and relatively quick healthy meals (Being known for moving at a tortoise's pace in the kitchen, "simple" is undoubtedly what I need.). Added bonus: This cookbook highlights a variety of cuisines from all around the world. From Asian to African, Caribbean to Spanish, it seems no region of the world is left unnoticed.

Did I forget to mention the best part of this dinner?

White Chocolate Lemon Cheesecake for dessert. But I'll save that recipe for this

weekend :)

What's the strangest, yet delicious, food combination you've eaten?

African Pineapple Peanut Stew

(from Moosewood Restaurant Cooks at Home)

This recipe is both inexpensive and super simple. And come on: who can resist natural peanut butter in their stew?

Ingredients:

• 1 cup chopped onions
• 4 garlic cloves, minced
• 1 TBSP olive oil
• One bunch of kale (4 cups chopped)
• 2 cups of undrained (and unsweetened) canned, crushed pineapple (one 20 oz. can)
• 1/2 cup natural peanut butter
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste
• Toppings: coarsely chopped peanuts and chopped scallions

Directions:

1) In a saucepan, saute the onions and garlic in the oil over medium heat for 10 minutes, stirring frequently until the onions are lightly browned.

2) While the onion cooks, wash the kale, remove the stems, and stack the leaves on a cutting board. Chop the kale well (ours came to about 1 inch slices)

3) Add the pineapple and its juices to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about 5 minutes, stirring occasionally until the kale is just tender. Mix in the peanut butter and cilantro and simmer for 5 more minutes. Add salt and pepper to taste.

4) Holy Moly, that's a tasty dinner :)

Bean-Lovin' Woman

Beans, beans

The magical fruit

The more you eat, the more you....

LOVE THEM!

It's true: I'm a bean-loving woman. No apologies.

Roasted chickpeas? You bet.

Black bean quesadillas? Perfection.

Garlicky White Bean Dip? Oh, yes.

Tonight's dinner? A classic, perfectly-seasoned Vegetarian Black Bean Chili, recipe courtesy of (you guessed it!) the Moosewood Collective.

When it comes to chili, I rarely follow a recipe. Instead, you'll find me dumping every chopped vegetable and available bean in a pot, sprinkling in spices in unknown amounts, and "seasoning to taste" until I'm ready to eat.

Adam, however, prefers a little more guidance in his chili-creating, and since he was the head chef tonight (score!), he went with a by-the-book Moosewood recipe. No complaints here.

I found myself in bean n' veggie heaven after the first spoonful.

I have to admit, this is the perfect recipe to get you in the mood for fall (Sweaters, anyone? Did I hear pumpkin-carving?). Added bonus: the awesome healthiness factor! After you make a full pot, you've got a week's worth of healthy lunches.

We enjoyed our chili with leftover Herb n' Cheese Moosewood muffins. If you're feeling a little crazy, go ahead and top your bowl of bean-lovin' goodness with some shredded cheddar cheese and chopped avocado.

What recipe gets you in the mood for fall?

Festive Black Bean Chili

(A recipe from Moosewood Restaurant's Low-Fat Favorites cookbook)

This recipe truly needs no tweaking--I think they've definitely got it right! However, there's always room for adaptation, so make any changes needed to fit what's in your fridge (or your most current craving). Avocado makes the perfect topping :)

Ingredients:

• 2 cups chopped onion
• 4 garlic cloves, minced
• 1/2 cup water (or veggie broth)
• 1 TBSP ground cumin
• 1 TBSP ground coriander
• 1 cup salsa
• 2 green and/or red bell peppers, chopped
• 3 cups cooked black beans (two 15 oz. cans, drained and rinsed)
• One 28 oz. can of whole or diced tomatoes, with the juice
• 2 cups fresh or frozen corn kernels
• salt and pepper to taste
• Tabasco or hot sauce to taste (not for me!)
• Optional assorted toppings: fresh cilantro, chopped avocado, shredded cheese, etc.

Directions:

1) In a soup pot, cook onions, garlic, and water or broth on high heat, stirring constantly, for about 5 minutes. Add the cumin and coriander, and stir on high heat for one minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the beans and tomatoes, simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Season with salt and pepper. Top individual servings with toppings, if desired. (we just stuck with the cilantro tonight)

2) Enjoy your bean-tastic dinner!

The Moose is Always Right

Well, the Moosewood is always right.

I do believe the Moosewood Collective compiles some of the most creative, classic, and fantastic vegetarian recipes out there. Unfortunately, their cookbooks have been collecting a little dust on my shelf for the past few months, and they've been feeling a bit neglected. As such, I decided to salute the Moosewood Collective this week with a week's worth of dinners from their cookbooks. Neglected no more!

Tonight's recipe, "Quinoa Pine Nut Pilaf," comes from my favorite of their cookbooks: "Moosewood Restaurant Low-Fat Favorites." This was my first purchase amongst their cookbooks (a solid 3 years ago), and it boasts over 300 recipes for unique and healthy breads, soups, sandwiches, pastas, entrees, desserts, and much more. Needless to say, the pages are covered with smudges, stains, and other evidence of my somewhat messy cooking skills. If you're looking for a starter Moosewood with especially healthy options, try this baby first :)

As for tonight's recipe, who doesn't love quinoa? With pine nuts? And veggies? Holy yum. We served ours with Herb and Cheese Muffins (recipe, of course, also hailing from the Moosewood).

Geez. I'm starting to sound like a sales-woman.

Rock on, Moosewood. I promise to keep you at the front of the cookbook stack from now on.

What's your favorite cookbook right now?

Quinoa Pine Nut Pilaf

(adapted from a recipe found in the Moosewood Restaurant's Low-Fat Favorites)

This recipe is just fine and dandy on its own, but if you require some sort of vinaigrette on your grain salads, try a simple mix of red wine vinegar, olive oil, honey, and a pinch of salt, pepper, and garlic powder.

Ingredients:

• 1 large onion
• 4 cloves garlic, minced
• 1 TBSP olive oil
• 1 yellow or red bell pepper, diced
• 1 green bell pepper, diced
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 cup quinoa (we used red quinoa tonight)
• 1 - 2/3 cup broth (veggie or chicken)
• 1/2 cup chopped fresh basil
• 1 - 1/2 cups fresh or frozen corn kernels
• 1 cup frozen edamame
• salt and pepper to taste
• 1/4 cup toasted pine nuts

Directions:

1) In a heavy saucepan, saute the onions and garlic in the oil over medium heat until softened (about 4 -5 minutes). Add the bell peppers, cumin, and coriander, and saute for an additional 5 minutes until softened. Add the quinoa and broth to the saucepan, cover tightly, reduce heat, and simmer gently for about 15 minutes. Stir in basil, corn, and edamame, and cook 5 to 10 minutes longer, or until quinoa is tender and liquid is mostly absorbed.

2) Add salt and pepper to taste. Stir in pine nuts.