West African Vegetable Stew
1 tablespoon vegetable oil
2 large onions, sliced (about 2 cups)
2 cloves garlic, minced
1 pound sweet potatoes, peeled, cut in half lengthwise and cut into 1/4-inch slices
1 large tomato, coarsely chopped (about 2 cups)
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/2 cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinach leaves
Hot cooked rice or couscous
1) Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender
2) Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
3) Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.
~Vampire Blood Tomato Soup~
3 tablespoons olive oil
1/2 fennel bulb, chopped, about 2 1/2 cups
1/2 large onion, chopped, about 1 cup
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
1 (28-ounce) can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to taste
- Heat olive oil in a medium sauce pot over medium-high heat.
- Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
- Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
- Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
- Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
Creative suggestion! -Fox
Lady Bugs from Cherry Tomatoes and Black Olives…served on a bed of parsley, salmon, cream cheese and a sliced baguette.
Lunchtime: Omelette with mushrooms, filled with tomato, feta cheese, olives and parsley; Salad with spinach, bell pepper, cucumber, beans, parsley and spring onion; sooo good!