African Peanut Stew

  Greetings from the land of the dead!  I’m alive! I’m alive!  But barely.  Still coughing, still having issues with breathing at night -  but I think I’ll live.  Sadly, in the last half hour, Avery has started running a fever.  She’s currently asleep on top of Eric who is soaking up the snuggles.  NO FAIR!  I was busy making food!  This isn’t right!  I took care of her while I was sick and I should get to be the one to care for her now!  Though, it is probably my fault she’s sick, but oh well.  But really, someone else got me sick.  So we’ll blame them.  Whoever they are.

So while I was busy being a semi present parent, Dylan was busy playing with one of his new birthday presents.  It’s a Fischer Price iXL.   Kind of like an iPod for kids.  Plays games, music, reads to him, etc.Sadly, there may need to be an intervention with him.  He did this pretty much ALL DAY today and is playing with it right now while I’m typing this.  Eric just asked him if he wanted to go on a bike ride with me and he said, “NO!  I’m playing with this!”   Well, before she got sick, I was finally able to get her hair styled!  Piggies!!!!

For once, she didn’t pull them out!!  Progress! Dinner tonight needed to be comfort food of the soup variety.  Enter in the African Peanut Stew from Grandma Toni’s Kitchen.   
African Peanut Stew by Grandma Toni (see Ma, I gave you credit)

1 TB Extra Virgin Olive Oil

1 medium sized onion (chopped)

1 medium sized red pepper (chopped)
1/2 cup carrots (chopped)

1/2 cup celery (chopped)

3 cloves garlic (minced)
2 TB fresh grated ginger root

1 TB curry powder
1 14 oz can diced tomatoes
1 bay leaf
4 cups chicken broth
1 cooked sweet potato cut into chunks
1 1/2 cups shelled edamame
1/4 cup creamy peanut butter
1/4 cup cilantro, chopped – optional
5 oz bag of fresh spinach
salt and pepper

1. Saute the first 5 ingredients.
Add the ginger root, curry, and garlic.  (Don’t knock the glasses – I need them for protection. ) Next, add the tomatoes and bay leaf and cook for about 3 minutes. Add the chicken stock and sweet potato and bring to a boil.  Reduce heat and simmer for 8 minutes. Ne

xt, stir in the edamame and peanut butter. And finally, add in the cilantro, spinach and salt and pepper to taste.  You are supposed to serve this over rice, so you could do that if you wanted.  I ended up pureeing all this so that my people would eat without complaining.  Though, it turns out that was a waste of time because Dylan wouldn’t eat, Avery was too sick to eat, and Eric was busy holding Avery while she was sick.  Oh well! I enjoyed it!   Have a good night!