Peanut Chicken Stew

Have you jumped on the peanut train yet? Well, clearly I have because I am posting a second peanut recipe , and I still have another jar to use up. Peanut butter protein balls perhaps next?

My husband began calling this Peanut Chicken Stew “crack” stew because neither one of us could walk by the pot without hovering over it, swiping spoonfuls before and after dinner.

It is that good. I have been dreaming about this stew  since we finished it one week ago. This is really special. It makes you feel good, so good, that I made it again today to pair with homemade bread and friends!

peanut chicken stew

When you read the recipe, you are going to jump out of your  chair and proclaim I am crazy for putting together the strange mix of ingredients….I jumped out of my chair the first time I saw peanut butter, tomatoes, sweet potatoes, rotisserie chicken,coconut milk, turmeric, brown rice, fresh herbs and other healing spices mixed together.

The, I tried it because I was curious, and I am  now a peanut-stew-convert.

On another note, I’m sorry I haven’t posted in almost 2 weeks.Life over here has looked like this-

work. cook. eat. sand. repeat. paint. cook. eat .repeat.paint. repeat. clean.repeat. think about starting the garden. paint.

Our dining room is now painted, and we are working on the impossible task of the kitchen, which entails removing 50 year old wallpaper, sanding with my purple swimcap on to protect my  hair , balancing on a 15 foot tall ladder at a 60 degree angle, and finding dust bombs from the sanding on every surface. Today we painted trim. Ick.

I am looking forward to the part where I have a glass of wine and marvel at the newly painted  walls.

Until then, I’ll be eating this peanut stew while the weather is still cold, and  enjoying this cream sauce without the cream from Eating Well. I used it to make a killer healthy macaroni and cheese  last week and in homemade tomato soup.  Alas,  the healthy  mac n’ cheese was downed before I could photograph it. Food blogger photography problems….the subject disappears quickly.

 

To Your Health,

Lydia

Peanut Chicken Stew

Serves 8
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Allergy Peanuts
Meal type Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
This peanut chicken stew , filled flavorful ingredients and superfoods, is the perfect cold-weather healthy meal.

Ingredients

  • 1 tablespoon virgin coconut oil or olive oil
  • 1 cup onion, chopped
  • 1 roasted bell pepper (chopped finely)
  • 4 cloves garlic
  • 2 teaspoons grated ginger
  • 1.5 teaspoons grated coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon dark chili powder
  • 1 quart chicken broth
  • 1 cup grated carrots
  • 1 16 oz can plum tomatoes
  • 1 large sweet potato, cubed
  • 1 tablespoon brown sugar
  • 1 tablespoon sriracha
  • 1.5 teaspoons salt
  • 1 cup natural peanut butter
  • 1 can light coconut milk
  • 1 rib rotiserie chicken, meat removed and chopped
  • 2 cups brown rice
  • 1/2 cup chopped peanuts

Note

You can puree this stew before adding in the coconut milk , peanut butter, and chicken and rice for a smooth and creamy soup.  Then warm it up, stir in the rest of the ingredients, and serve. I prefer the chunky stew though.

Sriracha is a delicious hot sauce, but you can substitute tobasco is you have no sriracha on hand.

 

Directions

Step 1
Saute the onion in the oil on medium-high heat until it is translucent. The add in the spices, garlic,and ginger and saute 2 more minutes.
Step 2
Add the chicken broth, grated carrots, tomatoes, sweet potatoes, brown sugar, sriracha, and salt and pepper. Bring to a boil and then turn the heat down to medium and let it simmer with the top on for at least 45 minutes.
Step 3
Stir in the coconut milk and peanut butter and whisk until combined.
Step 4
Stir in the roasted chicken and cook another 2 -3 minutes on medium high until the chicken is hot. Garnish with fresh chives or cilantro.
Step 5
Serve atop the cooked brown rice in a bowl and sprinkle with chopped peanuts.

 

 

 

Snickers Fudge

MrSnowman2

Ah, where were we?

Oh yes. I was writing this blog post a few days before Christmas, before the chaos ensued.

Since that moment, I have scarcely had time to sit down at a computer, and when that has occurred, work has been on my mind.

No matter.If you had been spending Christmas with me you would already see  all the presents wrapped under the tree, and me frantically making a homemade caramel cake and red velvet trifle on Christmas Eve in a mere 2 hour span of time after work . In past years, I started planning the Christmas menu months ahead, but this year with the move and a trip to Louisiana planned the day after Christmas, we knew it would be a last minute and laid-back affair.

I winged it with caramel cake, taking an old recipe for pound cake and turning it into a layer cake topped with a caramel frosting . I measured almost nothing for the frosting, so I can’t give you the exact recipe, but perhaps I will sit down and try to remember exactly what went into it. It was phenomenal, moist, and rich.

The red velvet trifle is an oldie, one that I made last year for our engagement party at Christmas time. Think thick squares of homemade moist red velvet cake, layered with a decadent mascarpone, whipped cream layer, mint, crumbled Andes and dark chocolate, and it is easily one of the most beautiful desserts you have seen at Christmas with all the beautiful colors.

 

Except the trifle dish was deep in the bowels of a box. So I had to sacrifice the 4 or 5 beautiful layers for two fat layers. Here is the result:

(sorry, phone photo!)

(sorry, phone photo!)

 

But the whole reason I write this post is not to rub in all the delicious food we ate on Christmas Eve (weiswurst, kraut, knackwurst, pretzels, grainy mustard, and Lebkuchen) or Christmas(minted lamb, cranberry salad, squash casserole, fig and blue cheese salad), or even to tell you about all of the wonderful presents and family time I was so blessed by this Christmas,  but to share the recipe for which so many people have been asking: Snickers Fudge.

Snickers Fudge

Before you turn up your nose, let me tell you there is no Snickers to be found in this. It just tastes like the most delicious, thick, nutty, creamy, frozen snickers bar you ever tasted.

So for all of my friends begging for the recipe, here it is a week late.

It requires zero baking, only a pan and a freezer.

These are rather sweet, so I advise you cut them into tiny squares and enjoy in small portions.

Though I  am sad I have had little time for baking this year, I have been stuffing my face in New Orleans for a few days , before driving to Lafayette to eat po’ boys, boudin, cracklins, and other Cajun goodies.

I only packed stretchy pants. No worries. I am prepared.

I promise a foodie recap when I return, and then perhaps I will tell you about 2 Blue Egg’s New Year’s changes and resolutions.

See you in the New Year!

Snickers Fudge

Serves 48
Prep time 2 hours
Allergy Peanuts
Meal type Dessert
Misc Freezable, Pre-preparable, Serve Cold
A fudgy, nutty homemade candy bar fudge that bring you back to the freezer again and again to sneak a bite.

Ingredients

chocolate layer 1

  • 2 cups chocolate chips
  • 1/2 dash creamy peanut butter (JIF or Skippy)

marshmallow filling

  • 1 stick unsalted butter
  • 2 cups sugar
  • 1/2 dash evaporated milk
  • 3 cups marshmallow cream
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 2 cups salted peanuts
  • 1 teaspoon vanilla

caramel layer

  • 1 bag caramels (14-22 oz bag, unwrapped)
  • 1/2 cup evaporated milk

chocolate layer 2

  • 2 cups chocolate chips
  • 1/2 cup creamy peanut butter (JIF or Skippy)

Directions

Step 1
Coat a 9 X 13 pan with cooking spray.Prepare a space in your freeze where you can easily set the pan later.
chocolate layer 1
Step 2
In a double boiler, melt together the chocolate and peanut butter until creamy. Spread onto the bottom of the pan. Place in the freezer.
marshmallow filling
Step 3
In a large saucepan on medium heat, melt the butter, then add the sugar and evaporated milk. Stir on medium-high heat until boiling. Boil for 3 minutes and remove from heat quickly.
marshamallow filling
Step 4
Quickly stir in the marshmallow cream, peanut butter, and vanilla until incorporated. Toss in the peanuts and stir.
marshmallow filling
Step 5
Spread onto the set chocolate layer in the pan in the freezer and leave in the freezer.
caramel layer
Step 6
In another small saucepan melt together the evaporated milk and caramels. Once melted, spread onto the fudge layer, only after the fudge layer has hardened slightly.
Step 7
Let the pan sit in the freezer around 20 minutes until caramel has set.
chocolate layer 2
Step 8
Melt together the chocolate and peanut butter in a double boiler for the last layer. Spread onto the top evenly and top with a few extra peanuts if you prefer. Let sit in freezer at least an hour or two.
Step 9
Cut the frozen fudge into 48 tiny squares with a sharp knife and serve. Can be left in the refirgerator or freezer for a week.