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It’s summertime so what better way to celebrate these dog days than by making a dish that some would clearly associate with the winter solstice!

Here, in the New England part of the United States, we’ve experienced an erratic start to the summer. Last week high temperatures ranged from 80° one day to 50° the next.  It went from sunny, hot and humid to rainy, raw and frigid.

You don’t have to experience our bipolar atmospheric conditions to enjoy this dish. It’s fabulous year round regardless of the weather.

My thought process behind this dish was to create something that was full of nutrition, easily digestible, quick and effortless to assemble (does it get any better than a crock-pot for simplicity?) and pleasing to all.
It worked!

This recipe is similar to the Sweet Potato Peanut Butter stew posted in October, 2012.
With a tweak of a few spices and an increase or decrease with a few other ingredients, this dish came together with ease.

Serves 6-8

Ingredients:
6 cups vegetable broth
1 28 oz can fire roasted diced tomatoes
1 sweet potato, medium-sized, diced
2 cloves garlic, minced
2 carrots, julienned
2 stalks celery, julienned
1 tbsp peanut butter, homemade if possible!! 🙂
1/4 tsp turmeric
1/2 tsp smoked paprika
2 bay leaves
sea salt and cracked pepper
spinach

optional:
cilantro
lime

Directions:
Throw all ingredients, but the spinach, into the crock-pot.
Set the crock-pot on high for about 8 hours.
It will take the lentils the longest to cook, check after about 6 hours.
Add spinach about 15 minutes before serving.
Optional: Top each serving bowl with cilantro and a bit of lime juice.

Do you have a favorite crock-pot recipe? Please leave a comment or a recipe…

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