Chocolate Cherry Sorbet with Cherry Compote

African Peanut Soup

2/26/2014

A vegan soup loaded with nutritious healthy ingredients, digestive spices
and great taste

This soup has it all. The ingredients and spices are good for you, and it tastes great—even to carnivores. Children (and the young at heart) will love it because it is flavored with peanut butter. Each ingredient and spice is loaded with fiber, protein, and antioxidants. The different flavors—ginger, curry, and peanut butter—are pleasing to the palate. Whenever I make this soup, everyone loves it and wants the recipe.
When I was a vegan years ago, I cut this recipe out of the local paper. It originally comes from: Stop the Clock! Cooking: Defy Aging- Eat The Foods You Love by Cheryl Forberg.

This soup tastes great the next day. You can always substitute almond butter for peanut butter.

Print Recipe

Ingredients:

Makes about 8 servings

1TBS olive oil
1 medium red onion, finely chopped (about 1 cup)
1 cup finely chopped red or orange pepper
½ cup finely chopped carrots
½ cup finely chopped celery
4 garlic cloves, minced
2 TBS minced fresh ginger
1 TBS curry powder
1 (14 ½ - ounce) can of diced tomatoes
1 bay leaf
4 cups chicken broth or vegetable broth
1 large sweet potato
1 ½ cup shelled edamame beans
¼ cup creamy peanut butter
¼ cup chopped fresh cilantro
1-2 cups baby spinach (optional)
½ tsp. or more salt
Freshly ground pepper

Directions:

Heat olive oil in a heavy pot. Add onions, pepper, carrots, and celery; sauté until soft and translucent, about five minutes. Add garlic, ginger, and curry powder and sauté until fragrant, about a minute. Be careful not to brown the garlic. Add tomatoes and the bay leaf and cook, uncovered, until tomatoes are slightly reduced, about three minutes. Add the broth and bring to a boil. Reduce heat, cover, and simmer for about 10-15 minutes. Stir in the peanut butter until well combined, add the edamame beans, and cook until thoroughly heated. Stir in spinach and cilantro and serve.

Guten Appetit!

Recipe adapted from:
Defy Aging- Eat the Foods You Love
by Cheryl Forberg

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Blood Orange Marmalade

2/18/2014

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A marmalade that is great on toast, but will also enhance your cooking

I really love the taste of citrus. One of my favorite snacks is candied orange peel. So, it is no surprise that I also love orange marmalade. It is not just ordinary orange marmalade—it is blood orange marmalade, which has a more intense orange flavor. There are different kinds of blood oranges. This year, I have been buying organic Moro oranges at our local farmers market, which are the most colorful blood oranges of them all. The juice of a Moro orange is rich in anthocyanin, which may help prevent a fatty liver (according to Wikipedia). I make this marmalade not only for my buttered toast but to use in sauces, fruit compotes, cakes, and crepes. However you use it, it adds flavor and richness. I used this marmalade to make the ganache for my chocolate tart.
The recipe comes from a beautiful calendar that a friend sends me every year from Germany. He took over this tradition when my father passed away many years ago. He is so sweet, and I appreciate it so much. Thank you, Ekkerhard Lindner and family.

Soak the oranges for 24 hours

cooking the marmalade

sterilizing the lids and rings

testing for readiness

ladling jam into jars

my marmalade with my lemon bread

Print Recipe

This batch made 10 pint-sized jars with some marmalade left over.

Equipment:

10 pint-sized canning jars
lids and rings
a large pot

Ingredients:

4 lb. blood oranges
3 lemons
6-8 cups of sugar

Directions:
Wash the oranges and lemons thoroughly. Cut both ends of the oranges and lemons, and discard. Working on a large plate to catch the juice, cut the oranges and lemons in half lengthwise, then cut the halves into very thin slices crosswise. Discard most of the seeds, but leave some in for flavor. Put the fruit in a noncorrosive container, cover with four cups of water, and let it stand covered for 24 hours.
Put everything in a large pot and simmer, covered for one hour. Add the sugar, stirring, and bring to a boil. Boil for 40 to 50 minutes, stirring occasionally to prevent food from sticking to the bottom. The last 10 minutes need constant stirring. Test for readiness by putting a teaspoon of jam on a small plate that has been in the freezer. If it gels, the marmalade is done. The mixture should be a soft gel. If it runs, it is not ready.
Meanwhile, in a large pot, put the clean jars and bands in boiling water and boil for 10 minutes. Turn off the heat, add the lids, and leave everything in the water until the marmalade is ready. I often run my jars through a cycle in the dishwasher and keep them warm in the dishwasher so I don't have to put them in boiling water. However, it is important to be safe and follow the guidelines given by the US Department of Agriculture.
Ladle the jam into jars, leaving some space at the top. Wipe the top of the jar clean with a moist paper towel and add the lid. Screw the ring onto the jar. I turn the hot jars upside down for 20-30 minutes. After that, I check to make sure that they are sealed. If they are not, I put them in a water bath for 10-15 minutes and boil them until the tops pop. Place a jar rack or metal mush basket in the pot to prevent the jars from touching the bottom. I use an old pie tin turned upside down. Fill the pot with water (halfway up the jars ). You know your jars are sealed when the lid doesn't move or pop when you press on it. To be totally safe, follow the manufacturer's instructions that come with the jars.

Check out my other jam recipes for some helpful tips.

I made the marmalade in 2017 using 8 cups of sugar. This time, I got 8 pints of marmalade, which was less than I got last year.

Guten Appetit!
Adapted from a German recipe
by © Sunnycovechef

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African Peanut Soup

Blood Orange Marmalade

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African Peanut Soup

Blood Orange Marmalade

WELCOME TO SUNNY COVE CHEF

​STAY UPDATED!

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STAY UPDATED!