Peanut Stew

2T oil
1 medium onion - chopped
1 large leek (I just use green or regular onions)- sliced thin
2 garlic cloves – minced
1t. ginger – grated

Sauté for 5 minutes, add

2t. ground cumin
2t. ground coriander

Sauté for 1 minute, add

2 medium sweet potatoes - diced
1 carrot – diced
2 green chilies – deseeded & minced

Cook for 5 minutes, add

1 1/2t. salt
2 c. vegetable broth (I use water)
1 can pineapple chunks – in juice, not syrup – drained
1 green pepper, diced

Boil for 8-10 minutes – until veggies are soft.

½ c. smooth peanut butter

Take some of the hot broth and mix it into the peanut butter, then
stir the slurry into the stew.  Simmer for 5 minutes.

Garnish with:
Peanuts
Cilantro

I add the peanuts and the cilantro to the stew –AND- pass some around.

ALSO- I just crush peanuts in the food processor for the peanut butter as I do not like all the stuff that is in store-bought. I get the peanuts at Trader Joe’s.

Fresh Cheese w/ Spinach

Serve over rice

Cheese
3 quarts whole milk
2 ¼ teaspoons salt
5 tablespoons distilled white vinegar

Spinach
2 tablespoons vegetable oil
1 teaspoon garam masala
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Pinch cayenne pepper
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 ½ teaspoons minced or grated fresh ginger
2 (10-ounce) packages frozen spinach, thawed and squeezed dry
1 large tomato, cored, seeded, and chopped fine
3 cups water
2 tablespoons unsalted butter
Ground black pepper

1. Bring the milk and salt to a boil. Stir in the vinegar, reduce the heat to low, and cook until the milk curdles, about 30 seconds. Pour the milk mixture through
cheesecloth, twist to squeeze out liquid. Place the taut, twisted cheese pouch between 2 large plates and weigh down the top plate. Set aside at room temperature until the cheese is firm and set, about 30 minutes. When the cheese is a firm block, cut it into 1-inch cubes.

\For the spinach: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the garam masala, cumin, cinnamon, and cayenne; toast until fragrant, about 10 seconds. Stir in the onion and 1/2 teaspoon salt cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the spinach, tomato, and 2 cups of the water. Cover and cook 5 to 7 minutes.

4. Transfer 1/3 of the spinach mixture, the butter, and remaining 1 cup water to a blender and puree until smooth, 10 to 15 seconds. Return the pureed spinach to the pan and continue to simmer until the mixture is no longer watery, 5 to 7 minutes. Gently fold in the cheese cubes, season with salt and pepper to taste, and serve.