What's for Dinner, Thurs., Oct. 17, 2019

[NJCher]

Burritos with a couple different kinds of fillings. Some will have pork, others chicken. He made some original sauces to go in them, too.

As far as accompaniments go, he raided the salad bar at Whole Foods. There are three or four different types of salads but the one that caught my eye was a salad made up of carrots and other vegetables, but cut in tiny cubes. It had squiggly beet spirals to decorate it. I asked how they did that and he said there's some kind of machine that does the cubes. There is another salad made up of greens with pecans. Can't remember the others.

Hot cider to drink. It's chilly here.

The RG makes his own sauces up, but I found this interesting sauce page the other day, referred to me by a friend:

https://www.thekitchn.com/basic-sauces-22949418?utm_source=k_daily&utm_medium=email&utm_campaign=10142019&recip_id=88365

Classic sauces, tomato sauces, peanut sauces--all kinds--50 of them. Never be sauceless again!

I kind of like the idea because it would be easy to make a vegetable dish in the evening and then just put a sauce over it. Uncomplicated vegetarian dinner.

[stonecutter357]

1. Red beans and rice .

https://www.allrecipes.com/recipe/58211/authentic-louisiana-red-beans-and-rice/

[iamateacher]

2. Thank you for the link

Those sauces look fantastic!

[FoxNewsSucks]

3. Mexican rice,

Topprd with 2 eggs over easy, some cilantro, chopped scallion and avocado slices

Thanks for the link, that will really be useful

[irisblue]

4. Vegan West African Peanut Stew from Budget Bytes

https://www.budgetbytes.com/african-peanut-stew-vegan/



INGREDIENTS
1 Tbsp olive oil ($0.16)
4 cloves garlic ($0.32)
1 Tbsp grated fresh ginger ($0.30)
1 sweet potato (about 1 lb.) ($1.47)
1 medium onion ($0.21)
1 tsp cumin ($0.10)
1/4 tsp crushed red pepper ($0.02)
1 6oz. can tomato paste ($0.45)
1/2 cup natural style peanut butter ($0.55)
6 cups vegetable broth ($0.78)
1/2 bunch collard greens (4-6 cups chopped) ($0.99)
OPTIONAL GARNISHES
1/4 bunch cilantro ($0.25)
4.5 cups cooked brown rice ($0.53)
1/3 cup chopped peanuts ($0.16)


INSTRUCTIONS
Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.
Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well
Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
Finally, taste the stew and add salt or red pepper, if desired. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, if desired.