African Chicken Peanut Stew

African Chicken Peanut Stew. A low-sodium, low sugar dinner recipe that is complex, flavorful and hearty. A delicious recipe the whole family will enjoy!


African Chicken Peanut Stew

A low-sodium, low sugar dinner recipe that is complex, flavorful and hearty. A delicious recipe the whole family will enjoy!



This is one of my favorite low-sodium, low sugar recipes that Hubby makes. Originally designed for his mother who is diabetic and is limited to 1000mg of sodium per day, Hubby took a basic recipe he found years ago, and adapted it so she could eat it.

The African Chicken Peanut Stew may be low in sodium and sugar, but it is high in taste! I truly love this dish, and I asked Hubby to make it again several weeks ago. This post is my subtle reminder. 😉

• 2-3 pounds total of white and dark chicken meat shredded
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks (or a firm squash)
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander (or curry)
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro
• 1 cup water

• Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

• Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

• Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

• Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

• Adjust the seasonings for salt and cayenne – add pepper to taste. Stir in the cilantro and serve by itself, or with white rice.

Note: When it comes time to store the stew, add water because it does thicken a lot.

African Chicken Peanut Stew



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Beef Brisket Recipe

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.

Beef Brisket Recipe



Beef Brisket Recipe Notes:

Over the past year I have been working at updating recipe photos (this recipe originally appeared on my old blog in 2011). When Hubby made this a few weeks ago, I decided to at least retake the final photos. I think next time he makes it, I will retake the in-process photos too. Man those are small!

This is one of his very best recipes!! I can’t begin to explain how delicious this is. It literally melts in your mouth. You can serve it hot or cold. It reheats beautifully, so if you want to marinade day 1, cook day 2, and then cut and reheat day 3, that is perfectly fine. Cutting cold meat is actually easier than cutting hot meat.

You can make an Au Jus, use BBQ sauce, plain… it is all good!!

This beef brisket also freezes very well for leftovers at a later date. What we do is trim the excess fat (not a lot, just the excess), make up the recipe and marinade overnight, cook the next day, eat, and then determine how much we would like to eat for leftovers, and then foodsaver slab(s) of cooked beef brisket for a later date. We usually eat that cold, but it can certainly be warmed up!

Beef Brisket Mise en Place:

• Aluminum Foil
Jelly Roll Pan
Measuring Spoons
Medium Mixing Bowl
Basting Brush
• Knife
• Cutting Board

Beef Brisket Directions

(Note: below is how I originally wrote the post in 2011.)

Hubby started with a 10# brisket, and a foil lined jelly roll pan:

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


He mixed together these ingredients in a bowl:

4 TBSP Liquid Smoke
4 TBSP Soy Sauce
2 tsp Garlic Powder
4 tsp Celery Seeds
2 tsp Ground Pepper
4 tsp Worcestershire Sauce
2 TBSP Lemon Juice
2 tsp Onion Powder
1 tsp Salt
10# Beef Brisket

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


Then he spread the mixture on one side of the brisket, flipped it, and swabbed the second side with the marinade.

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


After that he folded the ends:

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


Until the brisket was completely sealed:

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


He then placed the package in the refrigerator to marinate overnight.
The next day he cooked it for 6 hours at 275º (you could cook it a tad quicker at 300º for 5 hours)
It come out beautifully

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


And cuts like butter!

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


At this point you can choose to eat the brisket with, or without, BBQ Sauce.

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


Yield: 10 lbs

Beef Brisket Recipe

Beef Brisket Recipe

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.

Prep Time 15 minutes
Cook Time 6 hours
Additional Time 12 hours
Total Time 18 hours 15 minutes

Ingredients

  • 4 TBSP Soy Sauce
  • 2 tsp Garlic Powder
  • 4 tsp Celery Seeds
  • 2 tsp Ground Pepper
  • 4 tsp Worcestershire Sauce
  • 2 TBSP Lemon Juice
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 4 TBSP Liquid Smoke
  • 10lb Beef Brisket

Instructions

  1. Line a Jelly Roll pan (10″x15″) with aluminum foil with enough overlap to close in a pouch over the brisket. Set aside.
  2. In a medium sized bowl mix together soy sauce, garlic powder, celery seeds, ground pepper, Worcestershire sauce, lemon juice, onion powder, salt and liquid smoke.
  3. Spread the marinade on one side of the brisket, flip the brisket over and swab the second side with the marinade. Make certain to swab the ends of the beef brisket.
  4. Place beef brisket on aluminum foil in jelly roll pan. Fold the ends of the aluminum foil until the brisket is completely sealed. (Like a foil pouch.)
  5. Place the package in the refrigerator to marinate overnight (12+ hours).
  6. Remove from refrigerator and cook the beef brisket still enclosed in the foil pouch at 275º for 6 hours. (You could cook it a tad quicker at 300º for 5 hours)
  7. Remove from oven. You can slice hot, or allow to cool and place in refrigerator for next day slicing and serving. This is a great beef brisket to make the day before a function as it reheats wonderfully.
  8. At this point you can choose to eat the brisket with, or without, BBQ Sauce.
  9. Note: the beef brisket leftover freeze beautifully.

Nutrition Information:

Yield:

40

Serving Size:

1/4 lb

Amount Per Serving: Calories: 331 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 120mg Sodium: 209mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 33g

If you would like more beef recipes, try one of these:

Italian Beef Recipe – This is the best Italian Beef recipe you will ever make. Succulent, juicy beef cooked to perfection with just a hint of seasoning. This is the beef recipe you have been looking for. Try this easy to make Italian Beef Recipe for dinner tonight!

Marinated Roast Beef Recipe – Bursting with flavor, this marinade makes an economical beef cut taste expensive making it moist and juicy. Absolutely delicious.


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Nectarine Tart Recipe

Nectarine Tart Recipe. I originally posted this Nectarine Tart recipe several years ago.  To me, this is the most beautiful dessert I have ever created - and I have baked a lot of desserts in my days!  This dough is fabulous and I have used it to make pies.  It is wonderfully sweet and very easy to work with.


I originally posted this Nectarine Tart recipe several years ago. To me, this is the most beautiful dessert I have ever created – and I have baked a lot of desserts in my days! This dough is fabulous and I have used it to make pies. It is wonderfully sweet and very easy to work with.

While all these pictures make it seem difficult, nothing could be further from the truth – this is a long process, but quite easy! Hubby and I have worked together on this, and not only survived, but had a good time making it! I hope you give this Nectarine Tart a try – you will be delighted with the result!

Nectarine Tart Recipe. I originally posted this Nectarine Tart recipe several years ago.  To me, this is the most beautiful dessert I have ever created - and I have baked a lot of desserts in my days!  This dough is fabulous and I have used it to make pies.  It is wonderfully sweet and very easy to work with.


Nectarine Tart Recipe

There are several stages to this tart. I advise making the crust first due to refrigeration times. I would bake/roast the nectarines next as they will need to cool. While the custard does to cool, it does so rapidly. As long as you have the crust and nectarines ready, you will be golden doing the custard last.

You can use a flan tin or a quiche pan for the crust. I used a quiche pan.

Crust

1 2/3 c Flour
2/3 c Confectionery Sugar
1 Stick Cold Butter, sliced into cubes
1 Egg Yolk
1 1/2 – 2 Tbsp Cold Water

Heat oven to 325º

Nectarine Tart Recipe


Cut butter into flour and confectionery sugar mixture.
Add egg yolk.
Add water to make the dough come together.

Nectarine Tart Recipe


Nectarine Tart Recipe


When the dough is formed into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

Nectarine Tart Recipe


After chilling dough for 30 minutes, bring it out and roll it in between sparsely floured parchment paper. You want just enough flour to allow for rolling. This dough will warm rapidly, and become soft.

Nectarine Tart Recipe


Press dough into your tin, and trim away any excess.
Return to refrigerator for 30 minutes.

Nectarine Tart Recipe


Place parchment paper on top of uncooked crust, and place beans on to to weight the paper down and not allow for much rising. (No, there is no parchment paper in this pic, I forgot and had to go back and dump the beans and start again and neglected to snap another picture.)

Nectarine Tart Recipe


Bake uncovered for 10 minutes on 325º.
Remove paper and beans, return to oven and bake another 10 minutes or until the pastry is slightly browned.

Nectarine Tart Recipe


Roast/ Bake Nectarines

8 Nectarines cut in half with the stones removed
1/4 c Orange Juice
1/2 C Firmly Packed Brown Sugar

If you have a convection oven setting, use the roast setting instead of bake.
Preheat oven to to 400º
Place nectarines in a single layer in large, shallow baking dish.
Sprinkle with OJ and brown sugar

Nectarine Tart Recipe


Roast/Bake for 20 minutes until nectarines are soft.
Cool to touch.

Nectarine Tart Recipe


Remove skins from nectarines.
Slice into thin slices.

Nectarine Tart Recipe


Custard

1 1/4 c Whipping Cream
1 c Milk
1/2 C Caster Sugar (forget paying for this at a gourmet shop! Just put 1/2 c of regular sugar in a small food processor and whirl until fine)
1/4 tsp Vanilla
3 Egg Yolks
2 Tbsp Corn Starch
6 Tbsp Butter

Combine cream, milk and sugar in medium saucepan.
Add vanilla.
Bring to a low boil.

Nectarine Tart Recipe


Beat egg yolks in a small mixing bowl.
Add corn starch.
Gradually beat in hot cream mixture.
Return entire combined mixture to medium saucepan.

Nectarine Tart Recipe


Allow to come to a boil.
Heat until thickened.
Remove from heat and add butter.

Nectarine Tart Recipe


Cover with plastic wrap and allow to cool to room temperature.

Nectarine Tart Recipe


Assembly

Pour custard into cooled pastry shell.
Place nectarines on top of custard. You do not have to push down, they will settle into the custard. Hubby refers to the custard as the glue.

Nectarine Tart Recipe


Chill for 3 hours (or overnight) until set.

Nectarine Tart Recipe


This is the final product, and wow is it tasty!


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