Senegalese (african) Peanut Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 large sweet potatoes (about 2 pounds)
• 4 tablespoons peanut oil
• 12 roma tomatoes, halved and seeded
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons curry powder
• 2 cups thinly sliced yellow onions
• 1 tablespoon garlic, minced
• 2 teaspoons cayenne pepper
• 2 cups smooth peanut butter
• 2 quarts chicken broth
• 10 ounces unsweetened coconut milk

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly coat sweet potatoes with one tablespoon of the oil.
• 3 place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
• 4 toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. lightly season with salt and pepper and bake until shriveled, about 20 minutes.
• 5 peel the potatoes when they are cool enough to handle.
• 6 heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
• 7 add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
• 8 add the onions and cook until soft.
• 9 add the garlic and cook, stirring for 30 seconds.
• 10 season with cayenne, then add the peanut butter and stir well.
• 11 add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
• 12 reduce heat and simmer for 15 minutes.
• 13 remove from heat and puree in batches in a blender.

Semolina Cake With Orange Confites

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 4 1/4 cups milk
• 5 1/4 ounces sugar
• 1 vanilla bean
• 1/2 teaspoon salt
• 1 orange, zest of, grated
• 3 1/2 ounces butter, unsalted
• 1/2 lb farina (cream of wheat or semolina)
• 3 large eggs
• butter (to grease the mold)
• 2 oranges
• 2 cups sugar
• water

Recipe

• 1 for the cake:.
• 2 generously butter a mold or bundt pan (i use a 9" non-stick bundt pan).
• 3 pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest.
• 4 add the butter and stirring occasionally bring just to the boil.
• 5 remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken.
• 6 when thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs.
• 7 continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers.
• 8 pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge.
• 9 chill for at least four hours (or overnight).
• 10 unmold serving plate and garnish with candied orange segments and candy orange rind.
• 11 note: if cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water.
• 12 for the candied orange:.
• 13 first, the rind:.
• 14 using a vegetable peeler, remove rind (try to get no white pith) in long strips.
• 15 place rind on cutting board and slice into the thinnest julienne you can.
• 16 place in a small heavy saucepan, cover with water, bring to a boil and drain off the water.
• 17 now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes).
• 18 leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use).
• 19 spread the rind out on parchment paper, toss with sugar, and allow to dry.
• 20 store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days.
• 21 now the orange sections:.
• 22 while the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith.
• 23 stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith.
• 24 now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange.
• 25 place these in a small saucepan.
• 26 add any juice you can squeeze form the membrane or that has accumulated on your board.
• 27 add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid.
• 28 now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's.
• 29 allow to cool, drain the segments, spread them on paper and toss with sugar.
• 30 store as for rind.

Semolina Halva

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 6 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1 cup semolina
• 1/3 cup semolina
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped pistachios
• 1 (400 g) can sweetened condensed milk
• 1 cup boiling water
• 1/4 cup boiling water

Recipe

• 1 1. place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
• 2 2. add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20 minutes.
• 3 3. meanwhile, combine sweetened condensed milk and boiling water in a small saucepan and keep hot over medium low heat.
• 4 4. when the semolina develops its golden color, immediately add the hot milk (be careful, it may splatter) mixture through a sieve, mix, cover and let it cook on medium heat for about 15 minutes, stirring the halva every 5 minutes with a spatula.
• 5 5. take the skillet off the heat, place a couple of paper towels over the skillet and secure by placing the lid. let steep for 15-20 minutes until extra moisture is absorbed.
• 6 6. stir pine nuts and pistachios into the halva. put about 1/2 cup warm halva into each of four to six bowls.
• 7 7. you can top it with some ice cream.

Semolina Vegetable Cutlets

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 cup semolina
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons shredded cabbage
• 2 tablespoons shredded beetroots
• 2 tablespoons shredded bell peppers
• 2 tablespoons finely cut green beans
• 2 tablespoons boiled green peas
• 1 green chili, chopped
• 2 tablespoons fresh coriander leaves, chopped
• salt
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder

Recipe

• 1 boil water and salt in a pot.
• 2 add semolina and stir well.
• 3 cook until the water is absorbed.
• 4 allow the mixture to cool.
• 5 fold in all the other ingredients.
• 6 knead well and shape into cutlets(the shape you give is your choice).
• 7 shallow fry the cutlets in oil.
• 8 drain on clean kitchen paper towels.
• 9 serve hot with green chutney or tomato ketchup.
• 10 enjoy!

Seva's Spaghetti Verona

Total Time: 52 mins Preparation Time: 12 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces tempeh
• 3 tablespoons olive oil
• 3 -4 garlic cloves, peeled and minced
• 1 cup red onion, diced
• 1/2 lb mushroom, sliced
• 4 cups canned tomato puree
• 1 cup diced tomato
• 2 teaspoons basil
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• spaghetti, cooked per package instructions (1/2-1 lb)

Recipe

• 1 thaw tempeh overnight in the refrigerator.
• 2 when ready to prepare, cut tempeh into 1/2 inch cubes and steam in a double boiler for 20 minutes.
• 3 while the tempeh is steaming, saute olive oil, garlic, red onion, and mushrooms in a saucepan until the onions and mushrooms are tender.
• 4 then, add canned tomato puree (not tomato sauce), diced tomatoes, tempeh, basil, oregano, salt and pepper. simmer for 30 minutes on medium-low heat while preparing spaghetti noodles.
• 5 serve over spaghetti.

Semi-homemade Marinara Sauce

Total Time: 46 mins Preparation Time: 45 mins Cook Time: 1 min

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons sugar
• 1 large spanish onion, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 6 garlic cloves, chopped
• 2 teaspoons of mrs. dash italian herb seasoning
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cups chicken broth
• 2 tablespoons balsamic vinegar
• 2 dried bay leaves
• 1/3 cup parmesan cheese
• 37 ounces fresh tomatoes
• 28 ounces of centos tomato puree
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped

Recipe

• 1 for the fresh tomato: boil water in a large stock pot. while the water is boiling, cut an x in the bottom of each tomato. prepare a large bowl with ice water and set aside. place the tomatoes in the boiling water for 1 to 2 minutes. remove with a slotted spoon and place in the ice water to stop the cooking process. remove the skin from the tomatoes and cut each in half. over bowl topped with a mesh bowl, squeeze the juice and seed from the tomatoes. dice the tomaotes and place the tomatoes along with the juice in a bowl and set aside.
• 2 for the sauce: heat oil in a large stock pot over medium heat. add the onions and peppers, saute for 8-10 minutes, until softened. stir often. add sugar, garlic, mrs. dash, dried basil, oregano and red pepper flakes and balsalmic vinegar. stir and cook for 1 minute. add the bay leaves, broth, parm. cheese, fresh and canned tomato. stir, reduce heat to low and simmer, covered for 50 minutes, stirring often. add the fresh herbs, stir and continue to simmer for and addtional 40 minutes, stirring often. remove from heat. if the sauce is too chunky for you, puree to desired consistency.

Senator Barry Goldwater's Expert Chili Con Carne With Beans

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 lb beef, coarsely ground
• 1 lb dried pinto bean
• 1 (6 ounce) can tomato paste
• 2 cups onions, chopped
• 3 tablespoons chili powder
• 1 tablespoon cumin, ground
• salt

Recipe

• 1 soak beans in water overnight.
• 2 in a large dutch oven, cook beef until browned, stirring to keep crumbly.
• 3 drain off drippings, if needed.
• 4 add tomato paste, onions and drained beans.
• 5 mix chili powder, cumin and season to taste with salt.
• 6 stir into mixture.
• 7 bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.