Senegalese peanut stew with spinach and sweet potatoes

Serving size: 1 2/3 cup
Servings: 6
Points + per serving: 5


1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped


Instructions

Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.

Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

Notes

Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

Week 2 Reviews - Hungry Girl's Squash Fries

The reviews on these are definitely mixed so far.

SarahBethBR-I made them and they were GROSS! But I think I totally screwed them up. It said to cut them however you like your fries, and I like mine really skinny like fast food fries. So I adjusted the cooking time, but still, half of them were black and half of them were mushy and not cooked enough. The taste of the squash was okay, but I'd much rather have it a different way. Also, after all of the talk about peeling the squash, I thought it was really easy with a straight vegetable peeler.

Groomz-I've made them at least 4 times now. Last night we made Chili Cheese squash fries which were amazing and I do not have photographic evidence, so I will call those fries Abygh#eyiuhl. We've made Crab Fries using the squash and Old Bay seasoning, and we've covered them in Seasoned Salt as well. SB is right about them not cooking evenly, but what we do is split the recipe into 2 baking dishes and put one on the top rack and one on the bottom. We cook for 20 minutes, and then when we take them out to flip the fries, we switch racks. It helps them cook more evenly.

Doitwithmusic - I made them this weekend, and mine turned out much like SB's. As H said, "they would be better if the consistency was consistent." I didn't think they were gross, but I had some mush, and some burnt-to-a-crisp pieces. Peeling mine was fukking hard, not to mention that I kept cracking up because my squash looked like a dong.

Cant_wait - I love squash, but these broke my heart. mine were similar to Sarabeths, either black or squishy. They were nasty, squishy, and tasted like dehydrated apricots. I was very disappointed. I think I should've maybe cut them in wedges instead of thin fry shapes, and then maybe they would've been better. And I used a potato peeler to peel my squash, and it was super easy.

Exp - Mine were amazing. If I could figure out an easier, less time-consuming way to peel and cut them, it'd be great.

Mashedpotato -
I made them, but also cut them too thin. Unfortunately only the dog and I liked them. I'll make them again but I'll cut them thicker.










Vicki - I love them. I also had the problem of them not cooking all consistent-like, so I would use groomz' trick next time.








Tasty - I think I'm going to make a brown sugar/butter dip to dip mine in instead of ketchup. Wait. Does that negate the fatassery behind the recipe? Oh well. it will be delicious.

Week 2 - Hungry Girl Sqaush Fries

Recipe
This week we're tackling the Hungry Girl Squash Fries.

Wise Fries
	Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever! Ingredients: 1/2 butternut squash kosher salt Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!
	Nutritional Info: Serving Size: 5 oz., uncooked Calories: 65 Fat: 0g Sodium: 486mg (includes salt) Carbs: 16.5g Fiber: 3g Sugar: 3g Protein: 1g * 1 Point