Tiga Dege Na (West African Peanut Butter Stew)

One of my favorite things about You Time at Elizabeth's House is what my friend Toni calls the "flow."  You just never know who or what will show up so you need to come prepared to "flow."  Last Thursday EH member Amy-Marie showed up and announced she would be testing a soup recipe in the "kitchen."  In no time at all the house filled with amazing aromas and we were treated to a delicious meal.  As requested, here is the recipe.

First, notes from Amy-Marie:
I substituted crunchy for creamy PB, chunky spaghetti sauce for  tomatoes and paste (out of necessity), chicken broth for vegetable, and an eggplant for the acorn squash.  Other than that, I followed the recipe exactly :)  I served it over long grain brown rice with raisins, and Red Hot Blues tortilla chips.And my E-House sisters gave it a thumbs up.

Tiga Dege Na (West African Peanut Butter Stew)

Ingredients
    1 tablespoon oil
    3 small onions, chopped
    6 cloves garlic, minced
    1 large (28-ounce) can diced tomatoes
    1 (6-ounce) can tomato paste
    1-1/2 cups vegetable broth
    1/3 cup smooth peanut butter (sometimes I add extra peanut butter)
    1/4 teaspoon cayenne pepper (or more to taste)
    1 teaspoon salt (may reduce if broth is very salty)
    1 teaspoon black pepper
    2 bay leaves
    1 acorn squash, peeled and cubed
    1/2 medium cabbage, cut into thin strips (or a 10-14 oz. bag of cole
slaw)

Directions:
1. In a large pot, heat oil.  Add and saute onions and garlic until translucent.
2. Add diced tomatoes, tomato paste, vegetable broth, peanut butter, cayenne pepper, salt, pepper, bay leaves, and squash.
3. Bring to a boil. Add the cabbage.
4. Cook until the squash is tender, about 30 minutes. Stir frequently to prevent peanut butter from sticking to the bottom of the pot. Serve over rice.
You can add meat, eggplant or other veggies to your liking for a variation.
Makes: 5-6 servings, Preparation time: 45 min., Cooking time: 45 min.

The Women of Elizabeth's House Cater a Wedding

Beth Collins
October 5, 2011
Why would we do that you ask?  Because we love each other is the answer.  And because one of our members needed to believe she could have what she wanted, even though there were a hundred realistic reasons why she couldn’t.  Because at the end of the day we want to be among people who will do something or help someone because it’s a good idea, period.  And you know what?  When women decide to do that, their men, their children, their friends, and total strangers will help them, just because it’s a good idea.  God that’s beautiful.  But back to the wedding:

When Amy-Marie received a quote of $16,000 to have her wedding reception of 150 people catered, we all agreed it was obscene.  We’re good cooks I thought, why don’t we do it?  And in true Elizabeth’s House fashion, as soon as the idea was shared, a team of eager women began plotting and planning a most delightful event.  We listened politely while the bride-to-be shared all her ideas for a dream wedding and then, we went into action.  The following is the result of approximately six weeks of creative thinking:

Food stations were planned that would represent the passion of the cooks.  A southern soul station featuring fried chicken, salmon cakes, deviled eggs, dilly beans, jalapeno cornbread, and tater tot casserole was washed down with Lynchburg lemonade.  A Toledo S.O.U.L. station (sustainable, organic, unrefined and local) gathered the very best offerings from local farms.  In the end that turned out to be ham and egg frittatas (eggs from Schlatter’s Farm and ham from Liz of Sage Organics) that was topped with homemade tomato jam, and served with grilled peaches (Witt Orchards) and zucchini.  video of making tomato jam for the weddingAn Italian station came together beautifully with the best Italian foods purchased from Sofo’s.  Meatballs and pasta salad were lovingly prepared and served with a variety of cheeses, breads and crackers, with chianti as the beverage of choice.  A middle-eastern station featured meat and veggie grape leaves, pita and hummus, and spinach feta pies.  And finally, a dessert station whose centerpiece was a beautiful carrot cake with maple/cream cheese filling and butter cream frosting (also made from 100% organic and farm-fresh ingredients) was surrounded by a variety of homemade pies (made by the groom’s mother) and the best homemade ice cream (or was it gelato?) ever! 

Sounds fabulous right?  It was.  And upon reflection I have to say as good as the food tasted, gathering with a group of women to plan it, prepare it, and present it was even better.  Shopping the farmer’s markets together, canning beans, preserving jam, teaching what we know, and learning what we don’t.  And on the big day I was blessed to be among women who, when the plans change, do what needs to be done.  The women of Elizabeth’s House (and some spouses and children J are nothing short of amazing.  It is an honor to be among you.