Recipe: Peanut Stew

Adapted from Wholehearted Cooking: Simply Delicious Low-Fat Recipes (affiliate link)

Serves: 6

Ingredients:

1½ teaspoons peanut oil
1 cup medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
½ teaspoon ground coriander
1 28-ounce can crushed tomatoes
½ teaspoon salt
⅛ tsp crushed red pepper flakes
⅛ tsp Tabasco or other hot pepper sauce
2 tablespoons peanut butter
¼ cup unsalted roasted peanuts, coarsely chopped
salt

Instructions:

1. Sauté Aromatics Heat peanut oil in a heavy-bottomed pot over medium heat. Add the onions and sauté until translucent, about 8–10 minutes. Add the minced garlic and cook for an additional minute.
   
   
2. Toast Spices Stir in the curry powder and ground coriander, cooking for about 1 minute to release their aroma.
   
   
3. Simmer the Base Add the crushed tomatoes, salt, red pepper flakes, and Tabasco sauce. Stir well, cover, and simmer over low heat for 15 minutes.
   
   
4. Add the Peanut Flavor Stir in the peanut butter and chopped roasted peanuts. Let the stew cook for an additional 5 minutes, stirring occasionally.
   
   
5. Serve Serve hot over chicken, pasta, polenta, or rice. Pair it with a fresh salad for a complete meal.

Variations:

• Toast the Peanuts: Toasting peanuts before adding them enhances their flavor and adds a smoky depth to the stew.
  
  
• Add Protein: Keep it vegetarian or incorporate cooked chicken, chickpeas, or tofu for extra protein.
  
  
• Alternative Nuts: Swap peanuts for cashews or almonds for a different nutty flavor.
  
  
• Spice It Up: Adjust the level of heat by increasing the red pepper flakes or Tabasco sauce to your preference.

Brunch is one of my favorite meals—a time to slow down, enjoy good food, and maybe even indulge in a sweet treat like pancakes. This Mother's Day, we plan to head out to the sugar bush for some maple syrup goodness, even though we’re missing the prime maple syrup season. Wheeler's Pancake House, located just outside of Perth, Ontario, is my go-to place for a delicious breakfast. While I love their pancakes, it's their maple sausages that keep me coming back for more. I only wish I had the recipe for their signature sausages!

But if you can't make it to Wheeler’s, these Spicy Pumpkin Pancakes will do the trick. They bring warmth, flavour, and the rich taste of pumpkin to your brunch table. They pair perfectly with a drizzle of maple syrup—my personal favorite.

A cool new magazine has just hit the market! Taste & Travel International is hot-off-the-press and available at Chapters bookstores across Canada.

Credit for launching this new magazine goes to the publisher, Janet Boileau, who identifies culinary tourism as one of the fastest-growing sectors in the travel industry. Assembling a stellar, international line-up of writers, photographers, cooks, and recipe developers, she has put together a classy, glossy, informative, and inspiring launch issue with close to 100 pages of solid content to inspire those who love to cook, those who have a palate for delectable food, and those who have a passion for travel.

This first issue introduces a feature article on Canada’s Epicurean Inns, written by Anita Stewart who tours Canada’s foremost culinary lodges and interviews the chefs who are creating world-class menus using seasonal local ingredients. From the Rossmount Country Inn in New Brunswick on the east coast of Canada to the Wickanninish Inn in Tofino, B.C. on the west coast of Canada, Stewart has managed to wrestle signature recipes from each one of the chefs which she shares with Taste & Travel readers. This inaugural issue also features the first in a four-part series on seasonal Japanese cooking by Elizabeth Andoh. Throughout the magazine, interwoven with stories of travel, are intriguing, clip-out recipes.


Kudos to Janet Boileau for having the vision to transform the dream of this magazine into a reality. Janet has a Master of Arts in Gastronomy from Le Cordon Bleu, a PhD in culinary history from the University of Adelaide in South Australia, and has a solid background in magazine publishing. She's written articles for and traveled with David Leite from Leite's Culinaria and has befriended many well-known celebrities in the food world.

I am pleased to be part of this inspiring new endeavor as the Food Editor. It was exciting to tackle new recipes and photograph exotic dishes I’d never experimented with before. {I highly recommend buying the issue just for the Enchiladas Suizas on page 80.}


Taste & Travel International sells for $6.95CAD at Chapters stores across Canada and will soon be available internationally. It will be published quarterly. Subscriptions are $25.00 for four issues and can be ordered from: distribution@TasteAndTravelMagazine.com or here. Soon, this magazine will be available internationally through Zinio, a service that transforms print magazines into digital format.

More to Explore:

• Index of Recipes
• Visual Recipe Index