Ginger Peanut Soup with Rice and Scallions

I often say that we can accurately guess where people come from and where they've been by checking out the contents of their pantry. In this vein, let me share with you that I lived in Morocco for some time when I was a child (about 6 years old)--although I was quite young, I still recall that period vividly. The vast windy beaches with whipping sands, the colorful bazaars, the narrow cobbled streets; the intricate tilework and architecture...but perhaps the most indelible memory is of a dinner I attended with my parents and other relatives at a friend's home--being part of about a dozen people sitting on colorful floor cushions in a candle-lit room, forming a circle around a huge copper tray, laden with a variety of typical local foods, such as couscous, lamb stew, olives and dried dates. The guests helped themselves by rotating the huge tray as though it were an oversized Lazy Susan to get to their delicacy of choice. This was the first time I ever tasted couscous and I remained fascinated by Moroccan culture and cuisine ever since.

While not Moroccan in origin, this soup recipe is most certainly inspired by North African flavors. You will find that this is an excellent choice for fall cooking, when the weather outside calls for aromatic, hearty, comforting foods--and as a bonus it can be made 100% vegetarian by subbing the chicken stock with vegetable stock.

I guarantee that with just one sip of this unique soup you'll be instantly transported to a foreign land, veiled in sheer embroidered colors, swept by desert winds, and rich with the fragrance of exotic oils and spice. Bon voyage!

Gather and Prep your Ingredients

For batch big enough to serve about 8-10 you will need:

2 sweet potatoes, peeled and cubed
2 bell peppers, cut into 1/2 inch squares
2 yellow onions, chopped
1 (20 oz.) can crushed tomatoes
5-6 cups chicken broth (sub with vegetable stock if you want to make it 100% vegetarian)
1 cup peanut butter
1 container of silken tofu
4-5 cloves of garlic, minced
Fresh ginger root, finely minced (about 2 teaspoons)
Peanut oil (although any vegetable oil will do)
1/4 teaspoon cayenne pepper (or to taste), salt and pepper
1/2 cup chopped green onion/scallions
1 cup long grain rice, cooked
1-2 limes

You will also need a big wide-brimmed cooking pot (one that has a lid) and a blender.

Get Cooking

Start by chopping and mincing your veggies as described above, and heating 3-4 tablespoons of the peanut oil in the cooking pot.


Sauté the sweet potato, bell peppers, onion and minced ginger together in the peanut oil , using high heat and stirring frequently.


Incorporate the minced garlic to this mix about 5 minutes into the cooking process, and continue to sauté for an additional 10-12 minutes, or until the onions are translucent and have a slight golden hue.

Next, add the cayenne pepper, salt and black pepper to taste and stir again. 

Now you're ready to add the crushed tomatoes, juice and all. Stir and cook briefly for another minute or so, using a wooden spoon to scrape any caramelized bits that may have stuck to the bottom of the pot. Then add the chicken stock. Once it all comes to a rolling boil, lower the heat, stir, and simmer covered for about 25 minutes.

While the soup simmers, cook some basic, plain white rice following container instructions. I like to use jasmine rice for this particular recipe, but any long grain white rice will work.

Also in the meantime, chop up a few green onion stalks, and a handful of dry roasted peanuts--they will be your garnish.

Once the 25 minutes of simmering have elapsed, drop the peanut butter into the soup and stir until completely dissolved. 

Next, place the tofu in a blender, and add two cups of the soup. Blend until creamy smooth.

Incorporate the blended tofu and soup back into the pot, and stir.

At this point you can choose to keep the rest of the veggies whole, or blend for a smoother, creamier texture. I personally like to keep a little bit of the chunky sweet potato and bell peppers texture to bite into, so I use an arm blender to dip directly into the soup and blend until I get the desired balance of creamy versus chunky. If you don't have an arm blender, that's ok-- you can use the regular blender (you'll just have to do it in batches).

Now you're ready to serve this delicious, velvety soup atop a small mound of cooked rice.

For the final touch, sprinkle the juice from 2 wedges of lime, as well as chopped green onions and peanuts. Don't skimp on the green onions, they are a key textural and flavor-balancing component in this soup.

American Shepherd's Pie Recipe

This recipe is the adaptation of a meal my mom used to make for me as a kid, with a distinct American twist I added along the way. What makes this Shepherd's pie "American" is the combination of ground turkey and beef used as base--whereas a traditional Shepherd's pie is made with ground lamb or mutton meat, or more commonly these days, with just beef. With turkey being the centerpiece of the most iconic American meal (a.k.a., Thanksgiving dinner), and ground beef being an ubiquitous ingredient popular at most American diners (think hamburgers and meatloaf), I decided to experiment by mixing the two as base for a Shepherd's pie. I dare you to try this recipe out and be surprised by how wonderfully these two seemingly polar opposite proteins complement each other.

Gather and Prep Your Ingredients
For an approximately 12- to 14-inch round, 3-inch thick pie (serves about 6 people), you will need:

1 lb. lean ground beef
1 lb. lean ground turkey (if you don't want to use turkey, substitute with an additional 1 lb. of beef)
1 large carrot, sliced
1 medium onion, chopped
1 small (8 oz.) can of peas, drained
1 medium (14 oz.) can of diced tomatoes, drained
1 cup (8 oz.) of tomato sauce
1 cup chicken stock
4 beef bouillon cubes
6 (medium-large) potatoes, cubed
Butter, black pepper and olive oil


Get Cooking

Start by browning the ground beef and turkey in batches in a large skillet. Set aside in a big mixing bowl.  No need to drain--because the meats are already lean (choose 90% lean or higher) you want to retain some of the fat for flavor and consistency. Next, sautee the chopped onion and sliced carrot in olive oil for about 5 min. (or until tender), then set aside in the same large mixing bowl with the browned ground meats.  Mix thoroughly and then return the entire contents of the bowl to the skillet, adding the peas, tomatoes, tomato sauce, chicken stock, and two cubes of beef bouillon. Turn the stove heat to high and bring to a boil, then simmer uncovered at medium heat for about 15 to 20 minutes, or until the stock thickens.

Meanwhile, place the peeled and cubed potatoes into a cooking pot and add enough water to submerge the potatoes entirely, then turn the heat to the highest setting. Add the other two beef bouillon cubes, and bring to a rolling boil. Lower heat to medium-high, and cook for about 20 minutes or until the potatoes are tender.

Drain the water from the potatoes once they're fully cooked, then add about 4 tablespoons of butter, a handful of finely shredded cheese, and a generous glug of milk. Mash and whip the potatoes with a fork until mostly smooth in consistency.

Keep an eye on the meat and veggie mix simmering on the skillet. Once the desired sauce thickness is achieved, transfer  it all to an oven-safe dish--or if the skillet you're using is already oven-safe, then you can skip this step.

Using a large spoon, gently deposit the mashed potatoes on top of the meat and veggie mixture, making sure you distribute evenly.

Next, use a fork to spread out the potato--you can even get creative and make a pretty pattern, being careful not to dilute the potatoes into the sauce. Lastly, liberally sprinkle cracked black pepper on top and place in the oven.

Chill out and watch some football or your favorite cooking show for the next 20-25 minutes--or however long it takes for the potato layer to acquire a golden-brown glow, then remove from oven and let cool for about 5-10 minutes.

Now you're ready to serve--and enjoy! I promise you will love it.