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Our lives are lived in the kitchen, measured in cups of flour and sticks of butter and shared with friends, family, and furry creatures. But this week, we delved into a different kind of life in the kitchen — plant life. And we asked Abbye Churchill, herbalist and co-author of A Wilder Life: A Season-by-Season Guide to Getting in Touch with Nature, to be our green guide.
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West African nut stew is usually West African peanut stew. Peanut butter is whisked into the broth to give the stew a rich texture and slightly sweet, nutty flavor. Although a little peanut butter isn’t something that most people, even those following a Primal diet, need to avoid at all costs, it’s good to have options.
You could leave the nut butter out entirely, and the stew is still good, but the nut butter is what makes this stew unique and gives it a really satisfying flavor and texture. In place of peanut butter, almond butter can be whisked into West African stew with little noticeable difference in flavor. Cashew butter or sunflower butter can also be used.
“Stew” often means thick chunks of meat, but West African stew is all about vegetables. Sweet potato, bell pepper and dark greens of some sort (spinach, kale, collards) fill the bowl with different flavors and textures. In this version, chicken thighs add protein and heft, but are optional. Without meat, West African stew is still flavorsome, nutrient-dense comfort food.
Servings: 6
Time in the Kitchen: 1 hour
Ingredients:
Optional: Cayenne, red pepper flakes, chiles de arbol, or your favorite hot sauce, to taste. Cilantro, for garnish.
Instructions:
Heat coconut oil in a wide soup pot over medium heat. Add onion and cook until soft, 8 minutes.
Add chicken and cook until browned on the outside. Season with salt, and the coriander.
Add garlic and ginger, cook 1 minute more.
Add the bell pepper, sweet potato, and tomatoes.
Heat the chicken broth. Whisk in the almond butter. Pour into the soup pot. Add cayenne pepper, red pepper flakes, or chiles de arbol to taste if using.
Cover and simmer 25 – 35 minutes, until sweet potato is soft. Spinach can be added during the last few minutes of cooking. Heavier greens, like kale or collards, should be added in the last 10 to 15 minutes.
Serve with chopped cilantro and hot sauce.
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At its core, butter is a pretty simple ingredient — a creamy spread that can single-handedly make toast magical, and work wonders in both cooking and baking alike. Here are a few things to remember about using each stick, stubby, and block of butter to the best of its delicious ability.
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I’m a chef who has worked in professional kitchens for about a decade now, including some that are considered among the best in the world. One of my favorite things to do as a chef is make staff meal, the meal that restaurant workers make and eat themselves.
Most restaurants have very thin profit margins, so staff meal ingredients have to be cost-effective. Enter: ground meat. Ground meat tends to be economical and lends itself to varied preparations. The recipes that follow are five ways I would turn ground meat into a staff meal in a professional kitchen. Some of these recipes I have served my fellow chefs, and some I might have to make for staff meal in the future. Regardless, they’re still recipes that work in our home kitchens, and bring a sense of discovery to a routine ingredient we almost always have stored in the freezer.
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Let me tell you a story that will surprise you. It’s about a performance athlete, whose rehab after a calf injury was targeted in a bizarre way and demonstrated extraordinary results. I say this rehab was “bizarre”, because it wasn’t mainstream. The athlete in question was a footballer who had injured his calf and came to me for treatment and rehab. He had a tremendous capacity to run, jump and play in one of the toughest games on the planet – Australian football.
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Traditionally, bolognese uses a mixture of ground beef and veal to create a rich, meaty sauce that’s perfect for spooning over thick noodles like pappardelle. Using ground lamb adds a complexity and distinctness to the classic sauce. This recipe also differs in that it incorporates some slightly nontraditional flavor elements that pair well with lamb, like cinnamon and coriander.
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If you’ve ever wondered why your homemade burgers or bolognese sauce aren’t nearly as good as the recipe your friend makes or that you’ve enjoyed at your favorite restaurant, you might think it’s the seasoning that’s off or the cooking method. But in fact, it could simply be a matter of the lean-to-fat ratio in the ground meat.
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