So Mike held true to his promise and polished off the minetrone soup, even taking it for lunch one day- hooray! So, last night I made a stew recipe that my friend Sarah created and we re-created while in Hawaii. This is a basic adaptation of the recipes out there for African Sweet Potato Stew. Here's her version:
-2 sweet potatoes, peeled and cubed
-15 oz. can fire roasted canned tomatoes, undrained
-1 red bell pepper, cubed
-1 onion, diced
-ample fresh ginger, minced
-1 small jalapeno, seeded and minced
-2 garlic cloves, minced
-1 Tbl. olive oil
-1 medium zucchini, sliced about 1/4 inch thick
-1/2 cup crunch natural peanut butter
-1 tsp. ground cumin
-hearty dash of cinnamon
-cilantro
Saute the onion, bell pepper, and garlic in oil. Add spices and stir. Add tomatoes, jalapeno, and sweet potato. Add ginger. When potatoes are mostly cooked, add zuchinni, and PB. Stir and cook until potatoes and zuch. are cooked. Garnish with chopped fresh cilantro and serve over brown rice.
This is delicious! Mike liked this one too. Score for a double vegetarian meal for him and another good one for me.
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