African Peanut Stew

4 c. chicken or vegetable stock

1 14-oz. can no-salt-added diced tomatoes

1/2 c. chunky peanut butter

1 T. ground cumin

1 t. ground coriander

1/4 t. salt

3 T. minced fresh ginger

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

1 large sweet potato, peeled and cubed

2 medium zucchini, cubed

1 14-oz. can chickpeas, drained and rinsed

1/2 c. chopped roasted unsalted peanuts

1/4 c. chopped cilantro

In a blender or food processor, add the stock, tomatoes, peanut butter, cumin, coriander, and salt; blend until thick and pasty.

In a 6-qt. slow cooker, combine the ginger, chicken pieces, sweet potato, zucchini, and chickpeas. Pour the sauce over the chicken and vegetables. Cover and cook on low for 7-8 hours. 

Garnish with chopped peanuts and cilantro when serving.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 65. 

No-Cook Peanut Chicken Noodles

7-8 oz. thin rice noodles
1/3 c. peanut butter
1/3 c. rice vinegar
1/4 c. low-sodium soy sauce
2 T. water
1 T. sriracha
1/4 t. salt
2 c. shredded cooked chicken breast or soy "chickun" (prepared per package directions)
1 c. frozen shelled edamame, thawed
2 large carrots, coarsely grated
1/4 c. fresh cilantro, chopped
Roasted peanuts, for garnish
Additional cilantro, for extra flavor

Place rice noodles in a large bowl and cover with boiling water. Let soak until tender, 7-9 minutes; drain.

Meanwhile, in another large bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sriracha, and salt. Add noodles and toss to coat, adding more water 1 T. at a time if noodles seem too dry.

Fold in chicken, edamame, carrots, and cilantro; toss to combine. Top with roasted peanuts and more cilantro.

Serves 4.

Adapted from Good Housekeeping magazine, March 2020, p. 111.   

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Crunchy Chicken-Peanut Chopped Salad

6 large deli-fried chicken tenders (about 1 lb.), chopped
3 c. shredded coleslaw mix (from 1 10-oz. package)
2 c. shredded red cabbage (from 1 head cabbage)
4 scallions, thinly sliced
1/2 c. coarsely chopped fresh cilantro
3/4 c. dry-roasted peanuts, coarsely chopped (divided)
Juice of 3 limes (about 5 T.)
3 T. creamy peanut butter
3 T. toasted sesame oil
2 T. soy sauce
2 T. seasoned rice vinegar
2 T. light brown sugar
Crushed red pepper, to taste

Toss together chopped chicken, coleslaw mix, cabbage, scallions, cilantro, and 1/2 c. of the chopped peanuts in a large bowl.

Whisk together lime juice and peanut butter in a small bowl until smooth. Slowly whisk in oil, soy sauce, vinegar, light brown sugar, and crushed red pepper, whisking until creamy.

To serve, pour dressing over salad mixture; toss to coat evenly. Sprinkle with remaining 1/4 c. peanuts.

Serves 4.

Adapted from Southern Living magazine, Aug. 2018, p. 116. 

Rice Noodles with Spicy Peanut Sauce

8 oz. flat rice noodles
1/2 c. peanut butter
3 T. tamari or other soy sauce
2 T. fresh lime juice
1 t. brown sugar
1/2 t. red pepper flakes
1 c. water, divided
1 15-oz. can stir-fry vegetables (water chestnuts, bamboo shoots, bean sprouts, and baby corn), drained (or use a can or two of these ingredients separately)
2 T. chopped roasted peanuts

Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce.

In a bowl, whisk together the peanut butter, tamari, lime juice, sugar, red pepper flakes, and 1/2 c. of the water. Blend until smooth.

Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desireable consistency. Heat the sauce over low heat, stirring occasionally. Add the vegetables and heat through until hot. Keep warm.

Drain the noodles, when softened, and add them to the pot. Toss gently to combine with the warmed peanut sauce. Serve sprinkled with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 135.  

African Peanut Stew

1 T. olive oil
1 c. finely diced onion
3 cloves garlic, minced
2 T. minced fresh ginger
1 habanero chile pepper, seeded and minced
4 c. vegetable broth or water
1 15-oz. can crushed tomatoes
1 large carrot, diced
1 medium sweet potato, peeled and diced
Chicken legs or thighs (optional)
1/4 c. creamy peanut butter
1/2 t. ground coriander
1/4 t. cayenne pepper
2 c. packed chopped spinach or packed de-stemmed, chopped kale
1/4 c. packed chopped cilantro
Salt and pepper
Cooked rice or quinoa for serving
1/4 c. chopped unsalted peanuts

In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent, about 3 minutes. Add the garlic, ginger, and habanero chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. If using chicken, season chicken with salt and pepper and add to pot.

Cover, reduce heat to medium-low, and simmer for 10 minutes or until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts.

Can be cooled, covered, and stored in the refrigerator for up to 5 days.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 29.

Spicy Peanut Dip

1 c. crunchy natural-style peanut butter
3/4 c. water
2 T. fresh lemon juice
1 t. soy sauce
3 garlic cloves, minced
2 t. minced fresh ginger
Dash of cayenne pepper
Fresh parsley or cilantro, for garnish

Combine all ingredients except garnishing herbs in a large bowl and stir with a fork until blended. If mixture is too thick, add 1/4 c. water, or enough to make a good dipping consistency.

Scrape the dip into a serving bowl, cover, and let sit at room temperature at least 30 minutes before serving. If you must chill it, bring it back to room temperature before serving. Thin with a little water as needed. Garnish with fresh parsley or cilantro before serving.

Will keep in refrigerator for up to 3 days.

Delicious with raw vegetables, or as a sauce for steamed or sauteed mixed vegetables. Can also stuff vegetables into a pita bread half and pour sauce over them.

Makes 2 c.

Adapted from Quick Vegetarian Pleasures, p. 26. 

Indonesian Layer Bake

6 oz. medium bulghar wheat
1 pt. water
Juice and zest of 1 lemon
1 t. fine sea salt
2 T. peanut or sesame oil
1 large onion, finely sliced
1 large carrot, finely diced
3 cloves garlic, crushed or chopped
1 T. finely chopped fresh ginger
2 zucchini, cut on a slant into bite-sized pieces
1 large red pepper, cut into strips
2 sticks celery, cut into matchsticks
4 oz. mushrooms, sliced
6 baby sweetcorn, whole or halved lengthwise
2 oz. fine beans, top and tailed, and halved if too long
2 oz. mung bean sprouts
1 T. soy sauce

Sauce:
Peanut oil, sesame oil, or butter
1 medium onion, chopped
1/2 t. chili powder (use more or less, to taste)
2 cloves garlic, crushed or chopped
8 oz. peanut butter (use an unadulterated chunky variety)
1 T. tomato puree
1 T. honey or sugar
1 T. soy sauce

Topping:
1 oz. whole roasted peanuts
1 oz. whole roasted sunflower seeds
Lemon slices for garnish

Put the wheat in a large, heat-resistant dish and cover it with boiling water. Add the lemon juice and stir well. Season. Allow it to stand for at least 15 minutes, then drain.

To prepare the vegetables, heat the oil in a large, deep pan. Add the onion and carrot. When the onion starts to soften, stir in the garlic and ginger.

Add the succhini, pepper, celery, mushrooms, corn, and beans, and stir-fry. Add the bean sprouts last and only just heat them through before the soy sauce is added. Remove from heat. All the vegetables should be cooked but crunchy. Adjust the seasoning.

Oil a large baking dish with a little peanut or sesame oil. Spoon in the cooked wheat and top with the vegetables.

To make the sauce, heat a little oil in a saucepan. Add the onion and cook until translucent. Stir in the chili powder and garlic. Continue to cook for 1 minute.

Spoon in the peanut butter, the tomato puree, and the honey or sugar. The mix will now be incredibly dry.

Add water, stirring in a little at first, rather like making a bechamel sauce. Gradually add more and more, until you have achieved a thick but fluid consistency. Remove from heat. Season with soy sauce.  

To finish, pour the sauce over the vegetables in the baking dish, making sure they are well covered. Scatter peanuts and sunflower seeds over the top and then bake in a preheated oven at 425 degrees for 30-40 minutes or until bubbling. Serve garnished with lemon slices.

Serves 4-6.

Adapted from Entertaining with Friends, p. 26.

Classic Peanut Butter Cookies

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 t. vanilla
3/4 c. smooth peanut butter
1-1/2 c. unbleached all-purpose flour
1 t. baking soda
1/2 t. salt

Preheat oven to 350 degrees. Slightly grease cookie sheets or use parchment. Beat together butter, sugars, egg, vanilla, and peanut butter until smooth. Add flour, soda, and salt, beating gently until combined. Dough will be dry and stiff. If needed, drizzle in a bit of water to make dough cohesive.

Drop by tablespoonfuls onto cookie sheet, leaving 2" between cookies. Flatten with a fork to make a crosshatch design. Bake 12-16 minutes until just barely brown on edges.

Makes 2 dozen.

Source unknown.