Recipe: African Peanut Stew

Here is another gluten free and vegetarian meal from my friend Lori. I was surprised how much I liked this stew!

African Peanut Stew


1 Tablespoon olive oil
1 medium red onion, finely chopped (about 1 1/2 cups)
1 medium green bell pepper, finely chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, minced
1 Tablespoon finely minced, peeled fresh ginger root
1 Tablespoon curry powder
1 14 1/2 ounce can diced tomatoes, drained
4 cups vegetable broth
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 1/2 cups shelled edamame(soy beans, HEB has them in the frozen
vegetable section)
1/4 cup creamy or crunchy natural peanut butter
1/4 cup chopped fresh cilantro
1/2 teas salt

Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat.
Add onion, bell pepper, carrot, and celery; sauté until soft and
translucent, about 5 minutes.

Add garlic, ginger and curry powder and sauté until fragrant, about 1
minute; do not brown garlic. Add tomatoes and cook, uncovered, until
tomatoes are slightly reduced.

Add broth and sweet potatoes and bring to a boil. Reduce heat to low
and simmer 10 to 15 minutes. Stir in edamame and peanut butter until
combined. Cook until thoroughly heated, about 2 minutes. Stir in
cilantro. Season with salt and pepper. Fill serving bowls 1/4 full
with rice and then top with stew. I also like this served on Quinoa.

Recipe: Taco Soup

Here is another Super Soup Recipe! This one is a Taco Soup that I beleive is from Pampered Chef.


Taco Soup
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese

Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.

Recipe: Cheddar Soup

This is one of my Mom's favorites and a favorite at the tea room that she used to own. Its creamy and so good!

Ingredients to serve 8
1/4 cup of butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup flour
1 and 1/2 tablespoons cornstarch
1 quart chicken broth
1 quart half and half
1/8 teaspoon baking soda
2 and 1/2 cups grated cheddar cheese
salt and pepper to taste

Melt the butter in a heavy sauce pan over medium heat. Saute in the melted butter, the onion, carrots, and celery (I chop these in a food processor) Saute until soft.Gradually stir in the flour and cornstarch.Reduce heat to low and gradually stir in the chicken broth and half and half. Continue cooking and stirring until thickened and smooth.Stir in the baking soda and grated cheddar.Stir until cheese is melted.Add salt and pepper.Enjoy!Note: Be sure to use half and half, not milk.When you add the flour and cornstarch to make the roux, it will quickly thicken, so be sure to stir.