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Vacation Rental: Modern Zen Studio Cottage in Temescal, Oakland, California
Sleeps: Up to 2 guests
Price: From $95 per night
Why We Wanna Cook Here: Cozy morning vibes.

Okay, so you can’t really cook much in this tiny kitchen, but it has a mini fridge and a microwave, which means you can make bacon and eggs. And it’s a five-minute walk from shops, cafes, and restaurants in the Temescal neighborhood, making takeout a totally feasible option.

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West African Peanut Stew has many variations (different spices, different vegetables) but one thing is always the same, the broth is thickened with peanut butter (well, almost always….this delicious version is made with almond butter). Peanut butter adds a rich, creamy texture and a nutty flavor that makes this stew different from all others. West African Peanut Stew is so uniquely delicious that it’s definitely worth trying, peanuts and all.

Don’t fret. Unless you’re allergic to peanuts, a small amount of natural peanut butter every now and then won’t hurt you. And this peanut stew has a lot to offer. Besides tasting great, each bowl is filled with vitamin E from red palm oil, from spices, and vitamin K and folate from the collards.

Chicken, tomatoes, and red bell pepper are also in the pot, and you can add even more veggies if you like. Chunks of sweet potato or yam or common, as are okra and eggplant.

Servings: 4 to 6

Time in the Kitchen: 1 hour

Instructions

• ¼ cup sustainably sourced red palm oil (60 ml)
• 1/2 pound boneless, skinless chicken thighs, cut into 1-inch chunks, lightly seasoned with salt and pepper (230 g)
• 1 onion, finely chopped
• 2-inches/5cm ginger root, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon ground coriander (5 ml)
• ½ teaspoon turmeric (2.5 ml)
• 1 red bell pepper, finely chopped
• ?1 28-ounce jar whole tomatoes (broken apart with your hands) or diced tomatoes (794 g)
• 4 cups chicken broth (950 ml)
• ½ cup natural, unsweetened, creamy peanut butter (120 g)
• 1 bunch collard greens, cut into thin ribbons*
• 1 or 2 jalapenos or other hot chilies, seeded and minced
• Cilantro, for garnish

Instructions

*Recipe Note: How to Cut the Collards Into Ribbons
First, fold each leaf in half and slice the stem off the entire length of the leaves. Stack several leaves on top of each other, then roll the leaves up into a cigar shape. Slice into thin ribbons no more than ½-inch wide.

In a wide pot with a lid or Dutch oven, heat the red palm oil over medium-high heat. When the oil is hot, add the chicken, Cook until the chicken is lightly browned. Use a slotted spoon to remove the chicken from the pot. Set aside.

Turn heat down to medium. Add onion to the pot. Cook until onion is soft, 5 to 7 minutes. Add ginger, garlic, coriander and turmeric. Cook 1 minute more.

Add red bell pepper, tomatoes and chicken stock. Add chicken back to the pot. Cover partially and simmer gently with a lid for 20 minutes (for a thicker stew, keep the lid off).

Ladle a cup or so of the hot stew into a bowl with the peanut butter. Whisk to combine. Pour the warmed peanut butter into the stew pot, stirring to blend. Add the collards, a handful at a time.

Simmer 10 minutes more. Stir in hot chilies and cilantro before serving.

The post West African Peanut Stew appeared first on Mark’s Daily Apple.

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Our Ultimate Guide to Making the Best Homemade Pizza Ever

(Image credit: Faith Durand)

Ever notice how some arguments have had the same opposing sides for what seems like all of time? We’re exploring the discourse around common kitchen arguments in our series on ancient debates and food rivalries. There are always two sides to a story, and sometimes everyone’s right.

Have you ever gotten into a good-natured screaming match with someone you’ve only known for two-and-a-half days? We did. It was about pizza.

It won’t be surprising that we met at a program dedicated to food writing. Predictably conversations centered on food, and on the 4th of July, the topic wandered into pizza. We were off.

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At the heart of a cheese ball is, of course, the cheese, so it’s important that the cheese used is a great one if you want stellar results. Almost any cheese can be transformed into a party-friendly ball, but we have a few favorites that we always turn to when building our creation. Here are our top five picks.

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I’ve been going to the same Super Bowl party for more than 10 years now, and every year I watch two of my friends throw down tons of cash on (what I’ve since learned are called) prop bets. Turns out, prop bets — short for proposition bets — are done on the side and circle around an occurrence (or lack of occurrence) of some random thing that goes beyond who wins or loses the game. (A pretty good explanation from someone who’s not a sports fan, right?)

For example, they’ll bet on which team will win the coin toss, which team will be the first to score, or what will be the longest touchdown of the game. I love the idea of getting in on the action, but I don’t want to risk my hard-earned money — I also don’t want to have to learn the rules of football!

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Many moons ago I was a vegetarian, and recently with all the buzz around plant-powered diets I’ve been reminiscing about how I felt when I ate mostly plants. For starters, I don’t ever remember feeling hungry, nor do I remember ever feeling stuffed. It seems a pleasant fullness was usually how I finished meals, and I believe a lot of that had to do with the shape of my plate — vegetables and legumes led the way, filling me up with fiber and complex carbs.

Even though meat is a part of my diet today, making plants a big part of the plate is the number-one step I take when I want to reset my eating habits. That practice is a reminder that these deeply nutritious foods can leave you just as satisfied as any animal protein-packed meal.

So this week we looked at what a crop of vegan cookbooks had to offer by way of hearty plant-based food and asked our food photographer pal, Maria Siriano, a vegan herself, to share her thoughts on the recipes. Finally, we asked Maria to share one of her own hearty vegan dishes. It’s a spicy peanut butter tempeh number that can’t be missed.

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(Image credit: Marie-Lyne Quirion)

From Apartment Therapy → A Realistic Kitchen Refresh: The Inside/Out Cleaning Plan

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