Squash and Peanut Stew For A Chilly Night

I don't know about you, but I love to find new recipes that I can almost taste just reading them. That happened when I saw this one for a lovely began stew that's based on winter squash, onions, bell peppers, tomatoes and peanut butter. Although I'm not a big fan of cumin (so I used far less than the recipe calls for) I knew that it was a necessary component of the big flavors that this dish brings to the bowl.

This Washington Post recipe by food writer Joy Manning as given to us by Washington Post writer G Daniela Galarza is a tribute to President Jimmy Carter, the peanut farmer who was our President when times were a bit simpler. Daniela calls it "a squash and peanut stew: packed with vegetables, seasoned with warm spices and easy to adapt." I know the adapt part is correct because I swapped out the kabocha squash for butternut squash and I changed the spices a bit, too.  I love the ginger especially...it adds a lot of oomph. Sweetie loved this (which is huge for a guy who wants meat in every meal) and said it was surprisingly filling...and to keep the recipe on rotation!

Kabocha Squash and Peanut Stew

Storage: Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat and do not let the stew come to a boil, as it may separate.

Servings: 6 to 8
Total time: 50 mins

Ingredients

·        1 tablespoon neutral oil, such as canola or grapeseed

·        1 large yellow onion (12 ounces), chopped

·        1 medium red bell pepper, cored, seeded and cut into small dice (1 cup)

·        1 medium green bell pepper (I used orange bell pepper), cored, seeded and cut into small dice (1 cup)

·        1 tablespoon tomato paste

·        One (2-inch) piece fresh ginger, peeled and chopped

·        3 garlic cloves, minced or finely grated

·        1 teaspoon cumin seeds

·        1 teaspoon ground coriander

·        1/4 teaspoon fine salt, plus more as needed

·        2 cups (10 ounces) peeled, cubed kabocha squash (from one 14- to 16-ounce squash)(I used butternut squash)

·        4 cups chicken or vegetable broth, preferably no-salt-added

·        One (14.5-ounce) can crushed tomatoes, with their juices

·        1/2 cup creamy peanut butter

·        1/2 cup fresh cilantro leaves, coarsely chopped, plus more for serving

·        2 jalapeños (seeded or not), ground to a paste with the flat side of a knife or mortar and pestle, for serving

·        1/4 cup roasted salted peanuts, chopped, for serving

Steps

1. In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion and bell peppers, and cook, stirring occasionally, until softened, 5 to 8 minutes.

2. Add the tomato paste, ginger, garlic, cumin, coriander and salt, and cook until the mixture is aromatic and the tomato paste darkens slightly, about 1 minute. Add the squash and stir to coat.

3. Add the broth and crushed tomatoes, increase the heat to high and bring to a boil. Reduce the heat to medium or medium-low — enough heat to maintain a simmer — and cook, uncovered, until the squash is so tender it breaks apart easily, about 20 minutes,

4. In a medium bowl, thin the peanut butter with a ladleful of the stew, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves.

5. Use a potato masher to break up the squash, leaving some pieces intact for a chunky texture.

6. Serve with the jalapeño paste, chopped peanuts and more cilantro leaves.

Spanish Style Chicken and Rice

This was one of my favorite meals when I was growing up. This is another braised dish, this time with chicken, onions and garlic, tomatoes, peppers, rice, sherry, saffron, cloves and peas. It is very aromatic and quite delicious. The rice soaks up the flavors of the veggies, sherry, saffron and cloves and the topping of hot peas and some pimento or roasted red peppers is colorful and finishes off this one pot meal. It's perfect for a chilly spring evening. It didn't take long to clean the plate.

My mother used to make this with a whole chicken, usually at least 2 and a half pounds of chicken. Since Sweetie and I are not a large family with eight children, I cut the recipe in half. I also used boneless, skinless chicken thighs, which worked well. The thighs take well to braising and by being boned and skinless, the flavors penetrated the chicken really well. They may cook a little faster, too.

Arroz con Pollo (Spanish Chicken and Rice)

1 frying chicken (about 2½ lbs. ) cut up
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 medium green pepper, chopped (I used yellow bell pepper)
1 can peeled tomatoes (19 oz.)
¼ teaspoon black pepper
½ teaspoon paprika
1 cup water
1-2 bay leaves
1/3 cup dry sherry
1 pinch Spanish saffron
2 whole cloves
1 cup long grain white rice, uncooked
1 cup peas, cooked and hot
1 pimento, cut up

Dry chicken pieces. If desired, season chicken with salt. Brown in hot oil. Add onion, garlic, and green pepper; brown 5 minutes longer. Add remaining ingredients, except for rice, peas, and pimento.

Cover and simmer 15 minutes. 

Add rice. Bring to a boil, stir; cover and simmer for 30 minutes. Garnish with peas and pimento. 

Serves 6 - 8.