I try and make one new thing a month just to try new things. There are a lot of foods I have rediscovered and a lot of things I like made different ways, so it's fun to try something new. Every once in a while it's no good, but usually, like this month, it reveals a new meal to put into rotation.
I am personally obsessed with sweet potatoes right now. J not so much. He did humour me tho when I made a batch of this chili/stew -turns out, he likes it. I love it. We had it with some quinoa for supper and it was a warm slightly spicy meal on a cold rainy day. It makes enough for 6 so there's plenty leftover for lunches :)
1 med. onion, chopped up
4 cloves minced garlic
~ 1/4c. creamy peanut butter ( I added a T more)
1 T. chili powder
~1 t ground dried ginger (not sure what that would be fresh...)
1/2 t cumin
1/2 t. salt
1/4-1/2 t. cayenne pepper (or more to taste)
splash lime juice (~1 T??)
A large sweet potato, peeled and cut into 1/2 inch cubes (4 c worth)
1 large and 1 small cans of diced tomatoes undrained
1 can black beans, drained and rinsed
1 cup frozen corn
1. Cook onion and garlic in oil until onions are clear. Add sweet potatoes and spices and saute another 5 minutes.
2. Stir in remaining ingredients. Heat to boiling; reduce heat to med-low, stirring occasionally so it doesn't burn. Cover and cook about 25min, until potatoes are tender. Serve over couscous or rice.