I Heart Butter

I admit it.  I love butter--the Capital L.O.V.E. kind.  Cold butter on fresh Bread.  Brown Butter on vegetables.  Butter Shortbread.  You name it...if it has butter in it,  it just is better.  I suppose I come by it honestly, my Grandpa used to own a creamery, where the slogan for  Cutter's Butter was "It's better with Butter!".


Butter vs. Margarine.
Butter wins, I think, hands down--for lots of reasons.  It tastes better.  It offers cakes and cookies better texture.  It is closer to a natural state, not chemically extracted .  Butter contains some nutritional value--like fat soluble vitamins like A,D,E and K, margarine on the other hand is virtually nutritionally void.

Now, I am not suggesting that you should consume pounds of butter every week--because it is high in fat and calories...but I am suggesting that everything in moderation is okay in your diet...I am suggesting that you do a little bit of research and decide for yourself--there is much to debate these days!

Which side of the fence are you on?  You know which side I am on--the side that substitutes butter in every recipe that calls for shortening and margarine .
...I heart you butter...

Butter Squares
1 cup butter
1 cup brown sugar
1 tsp vanilla
2 cups flour
1 cup chocolate chips


Mix all ingredients and press into a square 9x9 pan.  Bake at 350 degrees for 25 minutes.  While they are still warm, cut into squares.

Scavenger Hunt

When I am looking for a new recipe I often feel like I am on a scavenger hunt.   I will first check my favourite cookbooks to see if what I am looking for (or something similar) is there.   If I don't find it, I will check online.  Google is my best friend for recipe searches!

Here's were things get a little bit off the beaten path...I will sometimes look up 10-20 different recipes for the same item...find what I like the best about each (or a few) and combine them into a new recipe. 
That's what happened this weekend while searching for a Lemon Cake recipe...Here is what we created--so yummy!

Lemon Pound Cake

1/2 cup butter
1 cup sugar
2 eggs
2 tbsp lemon juice
zest from 1 lemon
1/2 tsp salt
1 1/2 cups flour
1 tsp baking powder
1/2 cup milk

Glaze
1/3 cup lemon juice
3/4 cup (maybe more) icing sugar


Cream butter and sugar.  Add egg and cream some more.  Add 2tbsp lemon juice and continue to cream.   In a separate bowl combine flour, salt, zest, baking powder.  Add alternately to creamed mixture with milk.  Mix well.
Pour into well buttered and floured loaf pan and bake at 325 for 1 hour to 1 hour 15 min.  


While loaf is cooling, mix lemon juice and icing sugar (you may need to add more icing sugar to make it thick enough, you want it to "ribbon" off the spoon)

When loaf is almost cook pour glaze over.  (If you like, you can "re-spoon" the glaze over the loaf a few times allowing it to create a thicker crust of glaze--that way it doesn't pool all at the bottom of the plate...)
Enjoy!

Where o' where can you be?

 This is not the first time I have had this problem..I go to look for a recipe, I look here there and everywhere.  Where is it?  I know I have it written down somewhere!  I can often tell you exactly what kind of paper it is written on, whether it is printed or handwritten--my writing or someone elses? Photocopied? Printed?--I have a ridiculous memory for that--why can't I remember where I put it??!!

Question to self:  "Have I blogged this recipe yet?"...depending on the answer, I will need to check my office--these days, that is almost always the place where the missing recipe is!

I find myself more and more often referring to my own blog now, instead of trying to find the recipe in my jumbled binder of deliciousness--there must me a few hundred recipes stuffed in there now and more being  added in all the time!  For that, I am thankful that I decided to share these recipes--it has made it so much easier for me to find them!  Maybe, I should think about putting them in a cookbook?...

This recipe is going to sound CRAZY, but trust me when I tell you ...THESE ARE DIVINE!  Another "company dish" , my Mom only made these for guests until she figured out my niece Autumn LOVES them!  They make such a nice appetizer!

Baked Water Chestnuts
1 can whole water chestnuts, drained
enough bacon to wrap the water chestnuts (about 1/2 package)--cut slices into thirds, and secure with a toothpick.


Sauce
1/4 cup brown sugar
1/4 cup Miracle Whip (not mayonnaise...)
1/4 cup BBQ sauce.
Mix together well.


Place bacon wrapped chestnuts on a baking dish and cook at 350 degrees until nice and brown (and bacon is crispy, but not overcooked).  Pour off grease if necessary and turn the chestnuts about halfway through cooking.


Remove from cookie sheet and place in a casserole or pie plate.  Cover with sauce and bake at 350 for about 15-20 minutes.  A little piece of heaven, right in your mouth!
Enjoy!

Water Chestnut

Company Chicken

Do you cook differently for company than you do for your family or for yourself?  I find often we pull out the "fancier" dishes, the ones that maybe take a little bit more time or effort...and sometimes we pull out the ones that have some kind of memory attached--sentimental or otherwise.  My mom used to only make this dish when we had company.  It isn't particularly fancy, it doesn't take a long time--but it sure is yummy.  Have a couple copies of the recipe handy, your company will ask you for it for sure!

Mrs. B's Chicken (...'cause the first time we had this dish, was a Mr. and Mrs. B's house.)

4-6 boneless skinless chicken breasts


Cook 1 medium onion (chopped) in 2 tbsp butter until tender, in a saucepan.
Stir in 1 can tomato soup
2/3 cup beer
1 tsp curry powder
1/2 tsp oregano
dash pepper


Simmer uncovered for 10 minutes.

Arrange chicken in a 9x13 and pour sauce over.  Bake uncovered at 350 degrees 50-55 minutes.  Top with 1/4 cup parmesan cheese.

Wellness Siesta

The greatest wealth is health.  ~Virgil

Did you miss me?  It was an unplanned leave for a few days and  it was much needed! Time to rejuvenate a little...part of my "wellness" plan this year!

Work/life was beginning to feel a little unbalanced, what better way to gain a little balance than a couple of days off-- feet up, a good book, a happy family and good food?

When you're ready for your Wellness Siesta, try this one--good for lunch, good for dinner, good as a side dish too!

Mediterranean Lentil Salad (adapted from Victorian Epicure)
1/3 cup Greek Style Salad dressing
1 can (19oz) lentils (drained and rinsed) or 2 cups cooked red or green lentil
1 large tomato chopped
1 red pepper chopped
1/2 green pepper chopped *
2-3 green onion chopped
1/2 cup feta cheese crumbled
s&p to taste


*this recipe originally called for roasted peppers--easy to do follow the directions here, but I often just add the fresh peppers--both ways are yummy.


Add all ingredients and toss.  Allow to sit for at 1/2 hour or so...the long the better!  Will last for a couple of days in the fridge, so make some extra for lunch!

Ahh Friday...

So, it's Friday--hurray!
Here is a good one for the weekend..easy, cheap, yummy, and it will make you some extras for lunch too!  All my favourite things rolled into one!

Baked Ravioli
2 pgks frozen ravioli (you can also use fresh, but frozen is so much cheaper!)
1 can diced tomatoes
1 can  tomato pasta sauce
1/2 cup beef stock or beef bouillon
2 tbsp balsamic vinaigrette or Italian style dressing
2 cups grated cheese 


In a 9x13 pan, mix tomatoes, tomato sauce, beef bouillon and vinaigrette.  Add ravioli and toss to coat.  Let sit covered at room temp for a couple of hours or in the fridge all day.  Toss before re-covering and bake at 350 for 45 minutes. Uncover, top with grated cheese and continue to cook for 1/2 hour.
Top with grated parm if you like. MMM!
Enjoy!

Spring is in the air...

Did you feel it today??  Spring is in the air...maybe wishful thinking for the middle of February!  It was lovely and mild though--even a bit sunny this morning--you can't ask for much more on a middle of winter day!

All this mild weather has got me hankering some lighter, more summery foods--do you find you get to that point in the middle of the season where you are already craving foods from the next season? Happens to me without fail every time!

Here is a great salad recipe--great for lunch or on the side of BBQ.

Lemony Chickpea Salad
1/4 cup Greek style salad dressing 
Juice and zest from 1 lemon
1 can chickpeas drained and rinsed
1 small red pepper diced
2 green onion dices
cracked pepper to taste


Whisk the salad dressing, lemon and zest together.  Add Chickpeas, pepper, gr. onion  and toss.  Add cracked pepper.  Serve at room temp.  This salad gets better the longer it has been sitting...so if you have time, make it a couple of hours in advance.

Oh, this is such a good one!

Surely you must know by now that CAKE is my favourite thing to eat!  But good cake, not store bought, not fluffy icing, not from a box.  A good solid homemade cake with butter cream icing is for me--for me, there are many "food rules" about cake (...so much for bending the rules, huh?).  I know that I am fussy about it. I can admit it, and I can be proud of it--it is one of the things that makes me such a good baker (See, you can always find a positive perspective if you change your outlook!

My favourite cake is Banana with Almond Butter cream Icing, Madeleine's is Chocolate with Chocolate Icing, and Bil's is Pumpkin Cake with Cream Cheese Icing...here it is.

Pumpkin Cake with Cream Cheese Icing
2 cups flour
2tsp baking powder
1 tsp cinnamon
1/2 tsp each nutmeg, baking soda and salt
1/4 tsp ground cloves
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1/2 cup milk
1 cup canned pumpkin


Cream butter and brown sugar until light and fluffy.  Add eggs and continue to cream.  In another bowl mix flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves.  Combine alternately into creamed  mixture with milk and pumpkin.  Mix until thoroughly combined.
Pour into 2 well greased round cake pans and bake for 25 minutes at 350 degrees.


Cream Cheese Icing
1 block of regular cream cheese softened (do not use light or any variation thereof)
2 tbsp butter
2-3 cups icing sugar
1/2 tsp vanilla extract.

With a hand mixer, cream the cream cheese and butter.  Add the extract and slowly add the icing sugar until it is fluffy and fairly stiff. Whip the mixture to get a little volume and then spread it evenly on your cooled cake.


TIP:  I usually make my cakes in a 9x13 pan, but this one is really a lot better as a layer cake--don't know why, it just is.  Trust me :)

Food Rules

Over the holidays we had a good laugh with my Dad about his T&T rule...apparently there is an unwritten rule that Turkey and Turnip must always go together.  Who knew?  Not me...I was going to serve squash and roasted carrots, silly me!

It occurred to me how often we place rules around how we eat, what we eat, what should go together, and what should not.  I reflected a little on all the places I have changed or expanded my "food rules" these last few years.  I know there are some more rules to be bent, but I can't tell you how liberating it has been to cook a little bit more outside the box.

I cooked a turkey last weekend--had my parents over to share (...because seriously, 3 people 15lb turkey?).  I cooked my Dad a tiny little turnip, and the rest of us had Cauliflower--I am such a rebel!

Browned Butter and Lemon Cauliflower
 just like it sounds--so delicious!

 1 head cauliflower, cut into bit size pieces
1/3-1/2 pound butter (depending on how big your cauliflower is)
juice of 1 lemon
s&p


Slowly cook the butter in a saucepan over medium heat until it starts to brown--watch it and keep stirring it, you don't want it to burn.  Remove from heat and add lemon juice -combine well and pour over hot, cooked cauliflower. 
Enjoy!

Parlez-Vous Francais?

Muffins, I think are one of life's little wonders.  So simple, so easy, so many different flavours and varieties to try.  Everyone has their favourite-what's yours?

I found this recipe on the Internet a couple of years ago ( Note to self:  I am better know at bookmarking and noting where a recipe has come from, but I cannot say the same of my pre-blogging life.  So, to whoever you are who posted this recipe, I acknowledge you...and thank you for sharing this recipe--it is so yummy!)

French Muffins
1/3 cup melted butter (you can use oil in a pinch)
1/2 cup sugar
1egg
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt 
1/4 tsp nutmeg (...I know, it sounds crazy--but just you wait...)
1/2 cup milk


Topping
1/4 cup sugar
1/4 cup melted butter (don't substitute oil here, you'll be sorry!)
1/2 tsp cinnamon


Mix sugar, flour, baking powder, salt,  and nutmeg together.  Mix melted butter, beaten egg and milk together and add to the flour mixture--mix until it just comes together (like any other good muffin recipe you have...)  The batter will be lumpy.


Bake at 350 degrees for 20-25 minutes.
While warm, mix sugar and cinnamon.  Brush muffins with melted butter and dip into sugar mixture.  I dare you to eat only one while they are still  warm...Enjoy!

Happy Friday!

I don't know about you , but sometimes by Friday I am a little worn out and not always inspired to cook a fabulous meal.  I keep in my back pocket a few easy recipes for just such a day.  They have to be fast, easy, tasty and of course have some nutritional value to them!  You may think that is a lot to ask of such a meal--I disagree.  All it takes is a little foresight to have in the fridge the "staples" you use the most of and some tortillas, pitas, or naan bread in the freezer.

Here is what Madeleine and I had for dinner tonight--I made a little extra so someone can have a treat for lunch tomorrow too!

 Quick Quesadilla's

The quantities will vary depending on how many you make, and what you want to add in to these guys--this is an approximate value to make 4.


8 fresh or frozen flour tortillas (I made an extra batch last week, and tossed them in the freezer)
2 cups grated cheese (any kind--you know I use marble-Surprise!)
1/2 cup chopped red pepper
3 chopped green onion
2 tbsp chopped cilantro
2 tbsp salsa
...anything else you want to add--leftover chicken or turkey, tomato?


On a cookie sheet lay 4 of the tortillas.  Top each with some of the salsa.  Top that with some of the cheese, the toppings of your choice and a little more cheese.  Lay the final 4 tortillas over and bake at 400 degrees for about 12-15 minutes.  Let cool for  5 min before cutting into quarters and serving with salsa, sour cream and/or Guacamole (quite possibly  my favourite thing to eat...next to cake that is!)
Enjoy!

Easy Peasy

Sometimes things just need to be easy, well maybe easy and delicious!
Here is a good one--everyone loves it, winter or summer.  Cheap, easy, and so good!

Crock Pot Pulled Pork Sandwiches
4-5 pound pork shoulder roast, bone in (I like to buy them when they are 99cents a pound-score!)
mustard powder, S&P, 2 cloves garlic, any other of your favourite seasoning you might want to add
1 large onion chopped fine
1 bottle BBQ Sauce, my favourite for this recipe is Diana Sauce Original.


Cut off skin and as much fat as possible from the pork roast.  Season the meat with the mustard powder and S&P.  Place it in the crock pot with the 2 cloves of crushed garlic. Cook on high 3-5 hours or until easily pulled apart with a fork. (you will end up with  some liquid-read: meat juice- in the crockpot)


Using 2 forks shred pork (discarding the bone and any fat that may still be on the meat). **
Add the onion, the shredded meat and 1/2 the bottle of  BBQ sauce to the liquid in the crockpot.  Mix well, add more BBQ sauce if it isn't saucy enough. Cook on high for another 2-3 hours or more. (you can't over cook this baby...)  Serve on crusty buns with some Coleslaw on the side.


** if you want to cook until this point and put in the fridge to finish cooking the next day--it is an easy way to save some time on a busy day.
..also, this recipe freezes well--so make some extra and put it away for another day!
Enjoy!

"Seasoned"

I'm not sure if you may already be aware of this, but I wouldn't be surprised if you are not.  Not many are--and the food industry and meat producers are trying to keep it this way...google it--see how much information you can find on this topic...not much I bet.

If you are trying to watch your sodium intake--especially for health reasons such as heart disease, make sure you take a good look at the packaging when you are buying meat--especially boneless chicken breasts and pork.  You will want to be on the lookout for anything labelled  "seasoned".

Seasoned meat has been brined and/or injected with a brining solution that contains high levels (like 440 mg per serving!) of salt and sodium phosphate.  They can be injected with up to 15% of their weight in brine, and that costs you extra money at the checkout too...

It was almost a year ago when the grocery store that I shop at started labelling the "in store" meat with a new label that included an ingredient listing and a nutritional listing--I asked the butcher if they were no longer carrying regular chicken breasts, but only seasoned.  She informed me that they were the same chicken breast that they always carried, but that some "rules" had changed and they now had to label them.

I was furious!  How could it be that the product I had purchased every week--thinking it was a healthy choice for my family was so far from it--containing a substance I was taking great lengths to cut down in our diet.  How is it that we (collectively speaking)  allow the food industry and meat producers to continue messing with our food in this way?

They effectively are taking away our right to choose healthy food.  I mean, if I purchase sausage, I know that it is going to have sodium and nitrites--I MAKE THE CHOICE.  If I purchase chicken breasts--I expect it to be 100% chicken, not chicken and brine--that is NOT MY CHOICE, that is a choice the meat producers have made for me, without my consent and until recently without my knowledge.

This is a great opportunity to spend your money where it counts...buying local meat, from local suppliers--talking to the farmers and producers.  It's time to walk the walk...

So when you do find some "unseasoned" chicken breasts, here is a great and easy recipe to use them in:

Dijon Chicken Breasts

4 chicken breasts
1/4 cup mayonnaise
1tbsp dijon mustard (grainy or not--you decide)
Pepper
1/2 cup bread crumbs (dried or fresh--either work great)
2 tbsp Parmesan cheese
2tbsp butter melted.


Combine mayo, pepper and mustard, spread over chicken in a low baking dish.  Combine melted butter, bread crumbs and Parmesan--add more butter if necessary, you want the bread crumb mixture to just barely hold together when squeezed between your fingers.
Top chicken with bread crumb mixture.
Bake at 350 degrees for about 40 minutes.
Enjoy!

Can you be still?

Did you ever stop to taste a carrot?  Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie.  ~Astrid Alauda

Can you be still while you eat?  Still enough to really taste what you are eating?  Still enough to taste the beauty and the energy?  Still enough to be thankful for your meal?  Stillness comes from within, and can lead to such a dramatic change in how you eat and enjoy your food.  Be still...

Grilled Portobello Mushrooms with Tomato and Avocado Salad

6 portobello mushrooms with the stem removed

1 avocado

1 tomato

1/2 cup crumbled feta

1-2 tbsp lemon juice

2 tbsp olive oil

1 tbsp fresh basil torn or snipped

salt and pepper

Whisk together lemon juice, olive oil, basil and S&P.  Add chopped tomato, chopped avocado and crumbled feta.  Let sit for at least 20 minutes, stirring occasionally.  

Brush mushrooms with olive oil and sprinkle with cracked pepper, grill over high heat until it has nice grill marks and is just starting to brown.

Top mushrooms with salad mix and serve.

Tip: these make a great vegetarian meal with a little bread on the side, and/or are just as nice on the side of a perfectly grilled steak!  You decide!

Winter Wonderland

Did you see the snow coming down here on Saturday afternoon?  Winter wonderland for sure!  The kid and the dog had so much fun--and came in ready for something warm and delicious...

This is one of Madeleine's favourites...she now can make it herself, and is o-so-proud to make it for her friends!

Hot Cocoa
1 cup milk
1tbsp good quality cocoa (I always use "ruddy red", you can get it at the bulk store--so much richer in flavour!)
1tbsp white sugar
Marshmallows

Place cocoa and sugar in a mug.  Heat milk in the microwave on high for about 2 minutes--or until hot/  Add a little milk to the mug and stir to combine and melt the cocoa and sugar.  Add rest of milk and continue stirring until mixed.  Top with marshmallows--or whatever you like!
Enjoy!

In the olden days...

Madeleine is studying "Pioneers" at school right now.  She is loving it, just as I did--I remember my grade 5 project was to learn to bake bread and bring in a loaf to share with the class.  I made it with my Grandma, and I still use the same recipe today...Grandma's Bread Recipe

They made corn bread in grade 3 this week, and Madeleine brought the recipe home, raving about how good it is, and how easy it was to make (...bless Mlle for making it with a whole grade 3 class, brave woman!).
It's amazing how many things have stuck around since "the olden days".  Not only because they are delicious, but because the ingredients are easy to come by, are cost effective and usually pretty easy to make.

Hmm...sounds like a lot of things I make in my kitchen :)

Corn Bread a la Mlle and the Grade 3 Class


1 cup sugar
1 cup butter
2 eggs 
1 cup sour milk or buttermilk
1 cup corn meal
1 cup flour
1 tsp baking soda
1/2 tsp salt


Cream butter and sugar.  Add eggs, mix.  Then add milk, mix.  In another bowl mix cornmeal, flour, soda and salt.  Add to creamed mixture and mix until well combined.  Pour into a greased 9x9 pan and bake at 350 for 40-45 minutes.
Enjoy!

Yummy Deliciousness...

I've been working a lot this week...I'm getting tired, and perhaps a little bit cranky--can you relate??!! :)
I think I will make this for dessert tomorrow..sometimes you just need a little bit of old fashioned yummy deliciousness in your belly to make you feel better!

Creamy Rice Pudding ( straight from Food that Really Schmeks)
1/2 cup rice
2 cups milk
2 eggs separated
1/2 cup sugar
1/4 tsp salt
1/2 cup raisins
cinnamon


Put the rice, salt and milk in a double boiler and cook until the rice is tender,about 3/4 hour. (you can also use a heavy bottom saucepan if you don't have a double boiler--but watch it carefully, you don't want to burn the milk, or have it stick to the bottom....) At half time, add the raisins.
Beat the egg yolks, and add the sugar, stir some of the hot rice into the mixture, then add to the rice int the double boiler and cook for 2-3 minutes, stirring all the time.  Remove from the hear and stir in the cinnamon.  Add more milk (or cream), if its dry.


Let it cool a bit--but not too much, serve it warm.
If you feel fancy, serve it with a meringue made from the egg whites beaten stiff, with 3 tsp of sugar and a couple drops of almond extract. 
Enjoy!

That's Billion, with a "B"

As a continuation of yesterday's post, there is one thing that influenced our decision to be Vegetarian-ish that I haven't blogged about before.  Partly because I wasn't sure how to incorporate some of this information in a "non-ranting", "non-bossing", "non-Peta" kind of way.  So take it or leave it, here it is.

Plain and simple--this info comes courtesy of Michael Pollen--one of my food heroes--check out any of his books, he will inspire you to think differently about our food system, what you eat, and all that.

In North America, we kill 10 BILLION (...yes, that is Billion with a "B") land animals per year for food!  PER YEAR!  That is cows, chickens, turkeys, pigs--seriously 10 Billion!!??!!

I have 2 reactions to this:
1.  Are you serious?  I can't even fathom how many animals that is...why is that remotely necessary to feed 530 million people??
2.  How much waste does this create (on so many levels...)?  How much of this excess in food is not being eaten?--because seriously, how can 530 million people possible eat 10 BILLION animals in 1 year?

Any thoughts?

I thought is was time to post a recipe for "typical" vegetarian food--this is what I used to think of as the "only thing they eat"...Boy has that changed!
I do love this salad though...

My Favourite Salad, with Maple Balsamic Dressing
(you can make as much or as little of this as you like..)


Mixed Greens or spinach or a combo (you can even use romaine if you are in a pinch)
1/2 red and yellow pepper chopped coarsely
handful grape tomatoes, halved
1 carrot, "shredded" with your vegetable peeler
1/2 cup or so of raspberries, strawberries, mandarin oranges or blackberries--any or all of them will work!
1/3 cup roasted Pecans*
1/3 cup fresh grated Parmesan or crumbled Feta
Homemade Croutons if you like...


Maple Balsamic Vinaigrette
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tsp grainy mustard
salt and pepper to taste.
Whisk all ingredients together and pour over salad and toss.  Keeps well for a few weeks in the fridge.

*Tip: Roasting Nuts is easy in the microwave...in an open dish cook on high for about 30 sec.  toss and continue to cook at 30 sec intervals until nuts are fragrant...


Enjoy!

Vegetarian-ish

So, as most of you know we choose to not eat meat any where from 2-4 days per week.  That means, vegetarian meals for us 3-5 days per week.

There are many things that I love about eating this way.
I feel better (physically and consciously) , as do the other members of my family.
I enjoy the challenge of learning new recipes and new styles of cooking
It is cheaper.*

*now here is the deal, it is cheaper if you don't "buy in" to needing  all the specialty "vegan/vegetarian" substitutes and meat alternatives.  There are a lot of processed vegan, organic, alternative foods out there-as far as I am concerned PROCESSED IS PROCESSED--it doesn't matter if it is vegan or organic or not.  I just don't buy it.  And as far as the Meat Alternatives go (like Tofurky, meatless sausage, Facon...)  I'm just not sure I get it--just saying...

So all in all, we have decided to be Vegetarian-ish.  How about you?  Are you willing to try it?  Are you willing to "Lean in to it" as Kathy Freston would say?  You might be surprised at how much you love it too!

Here is one of the first vegetarian meals I tried, once we passed the veggie pizza and pasta stage...so good--you can alternate which vegetables you like more or less--but don't forget the cucumber sauce--it makes the meal!

Spicy Peanut African Stew (adapted from Vegetarian Times)

• 2 Tbs. olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery stalk, chopped (about 1/2 cup)
• 1 Tbs. grated fresh ginger
• 2 cloves garlic, minced (about 2 tsp.)
• 1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
• 1 14.5-oz. can diced tomatoes with chiles
• 1 lb. butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
• 1/2 lb. cauliflower florets (about 4 cups)
• 1/4 cup creamy peanut butter
• 6 cups cooked brown rice

1. Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with cool Cucumber sauce.

Cool Cucumber Sauce

• 1/2 cup roasted peanuts, chopped
• 1/2 cucumber, peeled, seeded and diced (about 1/2 cup)
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, stemmed, seeded and minced (optional)
• 2 tablespoons lime juice
• 1 tablespoon fresh ginger, rated
• 1/2 teaspoon salt

Toss ingredients together and let sit for a few minutes before topping off the African Stew.