RECIPE: African-Style Vegetable Stew

Since I had so many positive responses to my Spicy Black Bean Bake, I thought I'd share another recipe for a quick and easy vegetarian entree. This simple stew is more filling than you might suspect. It's perfect served with fresh homemade bread, biscuits, or cornbread on the side. More vegetables can easily be added based on what you've got hanging around in the fridge and freezer.

Ingredients:

1 tbsp canola or vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups shredded cabbage
1 small or 1/2 large sweet potato, peeled and cut into 1/2" chunks
1 cup crushed tomatoes
2 cups water
1/2 cup peanut butter
1 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Instructions:

In a large saucepan, saute the onion and garlic in oil until onion begins to soften. Add the cabbage and sweet potatoes and cook over medium heat for a few minutes until cabbage softens. Add tomatoes, water, peanut butter, cumin, cayenne, salt and pepper. Simmer over medium heat, stirring occasionally, for about 20 minutes or until sweet potatoes are tender. Serves 4.

Love the peanut-and-tomato combination? Try these other recipes:
West African Style Baked Beans
Spicy Peanut and Tomato Soup

Need to use up the rest of that cabbage?
Colourful Cabbage Salad

I shared this recipe at Just Another Meatless Monday, My Meatless Mondays, Midnight Maniac Meatless Mondays, Mouthwatering Monday, Tasty Tuesday, Full Plate Thursday,  Frugal Food Thursday, Recipe Swap Thursday, the GCC Recipe Swap, Friday Favorites, Fat Camp Friday and Seasonal Sunday.

RECIPE: Pork & Apple Stew

I've been working my way through my stockpile of 99-cents-a-pound pork roast. I wanted something new and came up with this stew, which is officially a new family favourite! The bacon fat definitely adds a deliciously distinctive flavour if you have some on hand; if not olive oil will work just fine, too.

Ingredients:

1 lb pork roast, cut into 1" chunks
1-2 tbsp bacon fat or olive oil
3 small onions, cut into large chunks
3 medium carrots, cut into 1" chunks
6 smallish potatoes, cut into large chunks
2 medium apples, chopped

2 tbsp butter
2 tbsp flour
1 to 1 1/2 cups chicken stock
1/4 tsp dry mustard powder
1/2 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper

Instructions:

In a large, heavy bottomed saucepan, cook pork chunks in fat for a couple of minutes until they are browned on all sides (they won't be cooked all the way through). Add the onions, carrots, potatoes and apples, stirring to make sure they get well coated with fat. Add a bit more fat at this point if needed to keep things from sticking to the bottom of the pot! Cook over medium-low heat, stirring frequently, until vegetables begin to soften (about 5-10 minutes). Add the butter and stir until it's completely melted. Sprinkle the flour over the meat and vegetable mixture, stirring until all the flour is well coated with fat (this prevents lumps from forming in the sauce!) Slowly add 1 cup of chicken stock while stirring constantly. Stir in the dry mustard, poultry seasoning, salt and pepper. Bring to a simmer and cook,stirring occasionally, for about 45-60 minutes, or until the carrots and potatoes are very tender. You may need to add more stock during cooking to prevent the stew from getting too dry (if you run out of stock, just add some water). Ladle into bowls and serve. Makes 4 servings.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.