Peanut Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 492.6
- Total Fat: 21.4 g
- Cholesterol: 29.2 mg
- Sodium: 1,041.3 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 5.3 g
- Protein: 26.1 g
View full nutritional breakdown of Peanut Stew calories by ingredient
Introduction
This is a modified version of a Boston Globe Recipe. The instructions are the same, the ingredients have been altered slightly and serving sized reduced to moderate portions. This is a modified version of a Boston Globe Recipe. The instructions are the same, the ingredients have been altered slightly and serving sized reduced to moderate portions.Number of Servings: 6
Ingredients
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Olive Oil, 1 tbsp (remove)
Turkey breast meat, 12 ounce(s) (remove)
Water, tap, 0.25 cup (8 fl oz) (remove)
Okra, 12 pods (3" long) (remove)
Onions, raw, 1 cup, chopped (remove)
Chicken stock, home-prepared, 4 cup (remove)
Garlic, 2 cloves (remove)
Pepper, red or cayenne, 1 tsp (remove)
Red Ripe Tomatoes, 1 cup, chopped or sliced (remove)
Peanut Butter, smooth style, 0.5 cup (remove)
Swiss Chard, 1 cup, chopped (remove)
White Rice, long grain, 4 cup (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Peanuts, all types, dry-roasted (with salt), 2 oz (remove)
Scallions, raw, 6 small (3" long) (remove)
Directions
1. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the vegetable oil. Add the turkey and cook, stirring often, for 5 minutes or until lightly browned. Transfer the turkey and the juices in the pan to a bowl.
2. Add the water to the pan and cook, scraping the bottom for 1 minute. Tip the juices into the bowl.
3. Lower the heat to medium. Add the remaining 1 tablespoon vegetable oil. Add the okra and cook, stirring often, for 5 minutes or until it turns shiny and sticky. Add the onion and cook, stirring often, for 5 minutes more. Stir in 1/2 cup of the stock.
4. Add the garlic and cook for 30 seconds. Stir in the cayenne, garam masala, tomatoes, and peanut butter until smooth. Add the turkey and cooking juices, remaining 3 1/2 cups stock, and chard. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes.
5. Serve the stew over hot rice, sprinkled with bell pepper, peanuts, and scallions. Adapted from "Almost Meatless"
© Copyright 2009 Globe Newspaper Company.
Number of Servings: 6
Recipe submitted by SparkPeople user JDDAVIS_1973.
2. Add the water to the pan and cook, scraping the bottom for 1 minute. Tip the juices into the bowl.
3. Lower the heat to medium. Add the remaining 1 tablespoon vegetable oil. Add the okra and cook, stirring often, for 5 minutes or until it turns shiny and sticky. Add the onion and cook, stirring often, for 5 minutes more. Stir in 1/2 cup of the stock.
4. Add the garlic and cook for 30 seconds. Stir in the cayenne, garam masala, tomatoes, and peanut butter until smooth. Add the turkey and cooking juices, remaining 3 1/2 cups stock, and chard. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes.
5. Serve the stew over hot rice, sprinkled with bell pepper, peanuts, and scallions. Adapted from "Almost Meatless"
© Copyright 2009 Globe Newspaper Company.
Number of Servings: 6
Recipe submitted by SparkPeople user JDDAVIS_1973.