Creamy Pepper Tomato Spinach With Peanut Butter Food

QUICK CREAMY SPINACH AND TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 3 to 4 minutes, until tender. Drain.
• While you wait for the pasta, combine the tomatoes and spinach in a saucepan over medium heat. When the spinach begins to wilt, stir in the sour cream and pesto. Toss sauce with drained pasta and serve immediately.

CREAMY ITALIAN SAUSAGE AND TOMATO PASTA

Steps:

• Boil pasta in salted water until al dente. Drain and toss with butter.
• Sauté chopped onion and red pepper in olive oil for about a minute.
• Add sausage and cook until brown.
• Add minced garlic and chopped sundried tomato and sauté for about a minute.
• Add can of chopped tomatoes, bouillon cube, 1/2 cup water, and cook until bubbly.
• Add cream and let simmer for about 2 minutes.
• Stir in parmesan cheese until melted and turn off heat.
• Stir in baby spinach, let rest a minute or two. Stir in chopped basil. Salt and pepper to taste.
• Toss with hot buttered pasta.

TOMATO, SPINACH AND SAUSAGE RISOTTO

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH

Steps:

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

CREAMY SPINACH (MALAI PALAK)

Steps:

• Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry until they darken.
• Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
• Add the chopped spinach, sugar, salt and mix well on high heat.
• Cook uncovered on medium-high heat stirring frequently for about 20 minutes or until the spinach is cooked and dry.
• Mix in the cream.
• Garnish with chopped fresh coriander and serve with jasmine rice, roti or chapati bread.

CREAMY SPINACH AND TORTELLINI

Steps:

• Cook tortellini to desired doneness as directed on the package.
• Drain and keep warm.
• Meanwhile, heat oil in large skillet over medium heat until hot.
• Add onion and garlic.
• Cook until tender and lightly browned, about 4 minutes.
• Add spinach, salt, and pepper; cook for 5 minutes, stirring occasionally.
• Stir in the whipping cream and cheese; cook until the mixture just comes to a boil.
• Reduce heat to low stir in cooked tortellini.
• Cook an additional 4 to 5 minutes or until heated through.
• Serve with additional parmesan cheese.

CREAMY PEPPER, TOMATO & SPINACH WITH PEANUT BUTTER

Steps:

• Cook and stir onion and pepper in oil till onion is tender. Add garlic and cook 1 minute.
• Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in pepper flakes, pepper and peanut butter. Heat just until hot.
• Season with salt and pepper.
• Garnish with nuts.