For pointing out this stupid simple recipe for a West African Peanut Soup, though as always I have to hack it for Management and I’s tastes. Quick run down:
Green PepperCubanelle, New Mexico, and a Jalapeno veins removed but 1/2 seeds retainedRed Pepper Flakes(they are all heat and no taste :-()Vegetable BrothChicken Stock, more flavor and, well, we only play vegetarian on The Internets®Canned Chopped TomatoesFresh tomatoes that are teetering on the edge of over ripe
The beauty of this soup is from prep to serve it takes only about 45 minutes which is perfect when you are so damn busy you cannot even muster opening a package of crackers. I was able to bang it out in that time while feeding the pets, walking the dog, and fixing Management her “When’s dinner? I am starving here!” snack. Now that’s fast food.
Glad to see that the basic recipe worked for you. We’ve had to modify it a bit - fresh tomatoes instead of canned tomatoes, jalapeno pepper instead of red pepper flakes… we do have vegetarian chicken broth, so we’ll probably start using that once our plain old veggie broth is gone.
Sounds good…I still need to try that eggplant recipe though…
My favorite aspect of the recipe, beyond the simplicity, is that sans rice it is easy to freeze for storage and should reconstitute well. These days we are trying to think of meals in terms of the week so that when Gabriella hits the scene we are not scrambling to feed ourselves.
Mike, you totally have to try the eggplant stew. Wicked tasty and easy to prepare.
Just back from the farmer’s market with eggplant and peppers!