Hi everyone! Sorry for the hiatus but it has been a busy time in the TBK world! The start of school has limited a lot of my time but menu planning has been a BIG help.
Having a lot of prepared foods in the fridge has kept me sane and healthy. I just completed a two month stint doing the Whole Life Challenge which meant no gluten, added sugar or dairy besides plain yogurt and butter. I feel GREAT and having healthy delicious food in the fridge was a must.
The recipe below was prepared with our Halloween pumpkin that really had no purpose and was just begging me to incorporate it into a nutty, earthy stew. I hope you like it ;-).
Peanut Vegetable Stew:
1 tbsp olive oil, divided
1 medium sized yellow onion, chopped
6 cups cubed pumpkin and sweet potatoes, roasted (any combo is fine)
1 lb ground turkey
1 28 oz. can diced tomatoes
2 cups water mixed with 1/2 cup peanut butter
3 tbs marinated jalapenos or fresh, chopped
2 teaspoon sea salt
1/2 teaspoon black pepper
In a medium sized saute pan, heat up 2 tsp of the olive oil.
When heated , add in the ground turkey and brown completely. Set aside.
In a big pot, heat up the remaining olive oil and saute onions until wilted, about 10 minutes.
Add in the cooked pumpkin and other root vegetables or squash to the onions and stir.
Add in the turkey, peanut-y water, jalapenos, tomatoes, salt and pepper.
Let simmer for 25 minutes or until desired thickness and serve hot.