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Full Online Book HomeLearning KitchenAfrican - Soup - African Chicken-peanut Soup
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African - Soup -  African Chicken-peanut Soup Post by :jen0147 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1175

Click below to download : African - Soup - African Chicken-peanut Soup (Format : PDF)

African - Soup - African Chicken-peanut Soup

Vegetable cooking spray
3/4 cup sweet potato -- peeled and cubed
1/4 cup onion -- chopped
1/4 cup red bell pepper -- chopped
1 medium garlic clove -- minced
1/2 medium jalapeno chili pepper -- seeded and minced
1 cup cooked chicken breast halves -- chopped
1/2 cup bottled salsa
1/4 teaspoon ground cumin
1 (16 ounce) can chicken broth
1 (15 ounce can Healthy Choice chicken with Rice soup -- undiluted
1/2 (15 ounce) black beans, canned -- drained
3 tablespoons creamy peanut butter

Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeno; saute 5 minutes.

Stir in chicken and next 5 ingredients (chicken through beans); bring
to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring
with a whisk; cook 2 minutes.

Notes: Best if made a day (or a few hours) ahead of serving time.

Yield: 6 servings of 1 cup each

Per serving: 215 Calories (kcal); 8g Total Fat; (34% calories from fat); 17g Protein; 16g Carbohydrate; 28mg Cholesterol; 681mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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African - Soup -  Vegetarian West African Soup African - Soup - Vegetarian West African Soup

African - Soup -  Vegetarian West African Soup
2/3 cup roasted peanuts 2 teaspoons vegetable oil 2 cups chopped onion 6 cups (1 inch) cubed peeled sweet potato 1 tablespoon ground cumin 1/2 teaspoon black pepper 1/4 teaspoon salt 2 (15 1/2 ounce) cans chickpeas (garbanzo beans), drained 2 (14 1/2 ounce) cans vegetable broth 1 (28 ounce) can diced tomatoes, undrained flat-leaf parsley sprigs (optional) Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Heat the oil in a Dutch oven over medium-high heat. Add onion; saute 7 minutes or until lightly browned. Add peanut butter, potato and next 6

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1 tbsp cumin seed -- toasted and ground 2 cloves garlic -- crushed & chopped 2 tbsp olive oil hot red pepper flakes or chile paste -- optional 2 lb fish fillets (such as snapper or cod) salt freshly ground black pepper -- if not using red pep pure olive oil -- to saute 1 cup flour 1 large lime or 1 medium lemon lime or lemon slices -- as garnish Mix the toasted and ground cumin and the garlic with 2 tbsp olive oil to make a paste (easier done in a small food processor), and stir in optional chile