Nevermind that it is already January 9. I am not sure where the last week anyway. Wasn't it just New Year's Eve? Yesterday, the first person asked me if I made any resolutions. No one has asked me that hackneyed question this New Year yet. I responded with the shaking of my head, no. Truth is, I am always resolving. To be more organized. To keep in touch with old and far away friends. To be a better mom. To organize my closet. Lose weight. Eat out less. Exercise more. Take better care of my teeth/hair/skin. To stop judging/criticizing. Make a budget and stick to it. Wash my car often. Spend more quality time with *Bunsen. Stop buying shoes. Sounds exhausting, doesn't it?
One of the things I can do - and enjoy doing - is cooking healthy yet tasty dinners. This is not a resoltuion - it is a lifestyle. I started off the new year by making one of my favorite dishes that comes from
Weight Watchers. Yes, Weight Watchers! And lest you think this is some bland grilled chicken thingy, think again. It is a taste explosion. Feel free to tinker with the ingredients. I always do. Here is my version below.
Here is the original
recipe with calories and all that jazz.
My version:
Senegalese Peanut Stew with Spinach and Sweet Potatoes
| Cooking spray (any kind)
1 medium-large raw onion, diced (I use white but any will work) Shortcut: Pre-diced onions
1/2 pound(s) uncooked sweet potato(es), peeled and chopped into cubes (I use actual sweet potatoes -- not orange yams as I find them too sweet)
2 medium-large uncooked carrot(s), peeled and thinly sliced
| 2 clove(s) (medium) garlic clove(s), minced Shortcut: Jarred, minced garlic
| 2 Tbsp ginger root, fresh, minced or grated
1/4 tsp ground cloves (These are strong so use sparingly)
1/2tsp salt
1/2 tsp cayenne pepper. I like a little kick so adjust accordingly
4 cup(s) vegetable broth or chicken broth, reduced sodium
6 Tbsp peanut butter,creamy, not the lowfat kind. It is too sugary.
6-8 cup(s) fresh spinach, leaves, stemmed
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Instructions
- Coat a large saucepan with cooking spray and set over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes.
- Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
- Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
- Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
- Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Notes
- Keep the heat low as the soup simmers so the peanut butter doesn't break or separate)
