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Very Popular Peanut & Sweet Potato Stew

30 Jan

One day, I will write up a run down of how wonderful Cameroonian food is. Today, I will share a soup that is truly delicious and has proven VERY popular, but it is “West African” in the way that Chobani is “Greek” yogurt. Which is to say that I’m not bringing this home to MrKef’s mom as evidence of my mastery of Cameroonian Cuisine.

Anyway, I made this for a fun soup night during one of those Arctic Blasts a few weeks ago with my dearest friends. FlailKef and GingerKef suggested this recipe, and I doctored it up a little bit to suit my own preferences because, well, that’s what I do. It goes without saying that a soup is WAY above my paygrade, photography wise– so if you’d like a picture of the stew itself, you should head over to the original recipe. But, if you want pictures of the soup eaters and I on a night I was wearing a dashiki-print dress, then you’ve come to the right place!


The recipe below was PLENTY for 5 hungry people + leftovers– I had doubled the original, so I can say that this one scales up or down easily.

Peanut & Sweet Potato Stew


  • 10-12 c low sodium vegetable broth (less if you want thicker, more if you want thinner)
  • 1 TBS olive oil
  • 2 medium red onions, chopped
  • 5 TBS peeled and minced fresh ginger (I am currently really into frozen ginger and used ~5-6 frozen pods)
  •  5 cloves garlic, minced (I used frozen again and used about the same number as I did the ginger).
  • 2 tsp salt
  • 1 bunch collard greens or kale, ribs removed and leaves chopped into 1-inch strips (I used a 16 oz pre-shredded bag)
  • 1.5 c unsalted peanut butter (chunky or smooth, almond butter if you prefer to spend $8.99/jar vs $2.49)
  • 8 oz tomato paste
  • 1/4 c sriracha sauce (or youre preferred red hot sauce, and you could use wayyyy more if you feel so inclined)
  • 2-4 sweet potatoes, cubed (quantity dependent on how hearty you’d like the stew)


  1. In a medium  pot, warm the oil. Add the onions and cook until soft and fragrant, ~ 5 minutes. Add the ginger and garlic, cook for another 2-3 minutes. Add salt, then broth. Bring to a boil and then cook on medium-low heat for 20 minutes.
  2. In a medium heat-safe mixing bowl, combine the peanut butter and tomato paste. Transfer 1.5-2 cups of the hot stock to the bowl and whisk together until smooth. Pour the peanut mixture into the soup, mix well. Stir in the greens, sweet potatoes, and hot sauce sauce.
  3. Simmer for 15-25 more minutes on medium-low heat (or until sweet potatoes are at your preferred texture), stirring often. If you’re working with a West African crowd do not even THINK of serving it without rice (or better yet, fufu)– but I ate it happily on its own.

I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow


  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)


  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Who run the world? Girls.

9 Jun

Now that school is over, the question pretty much everyone is asking is, “What are you doing with all your free time?” I’d love to say that I’m taking up a new hobby or finally cleaning out my closet… but, mostly, I’ve been sitting around watching YouTube videos of girls who kick ass. I’ll distill my favorites here:

Kicking ass at kindness:

Kicking ass at taking down obstacles:

Kicking monster ass:

Actually, kicking pretty much all the asses:


Girl mother-effing power. And that’s really all I have to say about that.

Chocolate Chip Cookies That Come With Their Own Milk

31 Mar

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Isn’t that the loveliest picture you’ve ever seen on this blog? All credit goes to (who else?) MostFashionablePersonIKnowKef, who is always ready for an impromptu photoshoot. One day, we will convince her to live in DC full time and I will bribe her with sometimes-delicious treats to take all blog-related photos. Until then, you’re stuck with me.

On to the cookies– PILFKef, DO and #1KnicksFanKef are now 2for2 when it comes to creating insanely adorable children who teach MrKef’s cold American wife how to feel. PILFKef, DO and I were a little skeptical of reports that the right combination of strange ingredients in baked goods could increase milk supply for breastfeeding– so we did what any self-respecting healthcare professionals would do and decided to perform some real-life experimentation. This works in the interest of everyone, as I am only too happy to whip up things full of gluten and sugar as long as someone else is there to save me from myself and take them off my hands– so we can just go ahead and call PILFKef, DO the Margaret Mead of Mother’s Milk.

Listen– the limitations section of our analysis would read something like this: small sample size (n=1), no baseline data, no control group, and milk gains measured by texting pictures back and forth– but who the hell cares about level of evidence when the expert cookie monster over in Arlington said that the cookies were delicious and we have anecdotal evidence that they work? Sounds like a good reasons to eat some cookies right now, whether you’re feeding a small child or not.

For those who, like MrKef, are afraid these cookies might INDUCE lactation–rest assured, a whole party full of people ate them, and PILFKef, DO remains the only one of us producing enough milk to sustain human life. As far as I know, anyway….

I borrowed heavily from Epicurious’ recipe, but used less oatmeal, way more chocolate chips, and swapped vanilla paste for the extract–my recipe below. These cookies were AWESOME, and I highly recommend them even if breastfeeding ain’t your bag!

Amazing Chocolate Chip Cookies that Anecdotally Increase Milk Supply


  • 1 c butter, softened
  • 1 c sugar
  • 1 c brown sugar
  • 4 TBS water
  • 2 TBS flaxseed meal (no subs)
  • 2 eggs, room temp
  • 1 tsp vanilla paste (or vanilla extract)
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c rolled oats
  • 1 bag (12 oz) chocolate chips
  • 2 TBS brewers yeast (no substitutions)


  1. Preheat oven to 375F. Mix flaxseed meal and water in a small bowl, set aside 3-5 minutes.
  2. Cream together butter and sugar until light and fluffy, 5-7 minutes. Add eggs one at time until just combined. Stir flaxseed mix into butter mix, then add vanilla. Beat until well blended.
  3. Sift together dry ingredients, except oats and choc chips. Add wet ingredients to dry ingredients. Stir in the oats and then the choc chips. Arrange on a parchment- or silicon-lined baking sheet about 1.5 inches apart. Bake 8-12 minutes (I made mine huge and they needed 14-15 minutes), or until set and just golden.

Vegan Carrot Cake Everyone Will Love

28 Mar


You may recall my love affair with Superhero Muffins, the healthy and insanely delicious muffins chock full of vegetables. If the insanely delicious part of that description appeals to you but you could do without the healthy, this Carrot Cake is for you.

I followed this recipe from The Greek Vegan’s brilliant mind exactly, and it was gobbled down by a whole bunch of kiddos who are not inclined to eat carrots, even if they are hidden in cake. If you think this is a stranger-than-usual photo, you are right: I took the picture on my desk at work and was terrified I would accidentally publish patient information, so I covered my desk in random sheets of paper to avoid that. So, uh, yeah… here’s the least weird one of the bunch:FullSizeRender (21)

Anyway, I am told this cake is awesome. The secret is pre-flavoring the carrots by boiling them in orange juice and spices and then later using that same liquid in the cake batter.  Greeks think of everything. This Greek-American will try to make another version that is a bit healthier… but you just feel free to ignore that and keep making this one.

Vegan Carrot Cake


  • 3 c chopped carrots
  • 1 c orange juice
  • 1 c water
  • 1 small cinnamon stick
  • 8 whole cloves (I used 2ish tsp ground cloves)
  • 3.5 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/3 c molasses
  • 1/2 c cooking liquid from carrots
  • 1 tsp cinnamon
  • 1.5 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • 1 tsp lemon zest (I used zest of about half a lemon)
  • 1/2 c vegetable oil
  • 1 c raisins (or walnuts if you don’t hate them as much as I do)


  1. Preheat oven to 350F.  Lightly grease a bundt pan. Bring chopped carrots, orange juice, water, cinnamon sticks and cloves to boil in a small pot. Reduce to a simmer and cook for 20 minutes, or until carrots are tender but not mushy. Set aside to cool. Do not even THINK of dumping out that cooking liquid–we are coming back to it!
  2. Once cool, drain the liquids from the carrots AND KEEP THE LIQUID IN A BOWL SOMEWHREE. Throw carrots in your food processor and pulse 2 or 3 times, then scrape down sides,  then add 1/3 cup cooking liquid and pulse 2 more times. Scrape down side and set aside. At this point, carrots will be a variety of sizes, with a little mashing but not a full on puree.
  3. In medium mixng bowl, combine flour, baking powder, baking soda and salt. Set aside.
  4. In large bowl, whisk together 1/2 cup cooking liquid, sugar and molasses until combined. Add spices, whisk. Add oil, whisk. Add carrots and stir to combine completely.
  5. Add dry ingredients to wet and mix completely. Stir in golden raisins and/or nuts if they’re your jam. The batter will be dense and a teeny bit dryer than you might have expected. This is okay..
  6. Pour batter into lightly greased bundt pan and use a spatula to even out the top. Bake at 350F for 45-50 minutes. Allow to cool in pan. Once completely cooled, turn the cake out and serve–if you’re fancy you can dust with powdered sugar before serving.

Rosemary Cauliflower Mash- A New Favorite

12 Jan


At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.

Rosemary Cauliflower Mash


  • 6.5 TBS olive oil
  • 2 heads of cauliflower, chopped
  • 1 onion, chopped
  • salt, to taste
  • pepper, to taste
  • 3 sprigs rosemary
  • 1 head garlic
  • about 1/4 c whole milk or half and half
  • half stick of butter
  • ancho chili powder (optional)


  1. Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
  2. Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.

Peanut Butter Blossoms

13 Dec

The Christmas cookie baking bender continues– there is enough dough in my freezer to feed every mall Santa in America with a few dozen left over for the elves. ‘Tis the season for a diabetic coma.

Somehow, MamaKef’s famous peanut butter blossom cookies have never made it to this hallowed collection of HTML code–major oversight on my part. They’re everything a cookie should be: quick, easy, and insanely scrumptious. And if you’re really lucky, your mom will hunt down a special tray so you can cook the whole 4-dozen-cookie batch in one go, too.


My brain is still fried from studying, so I’m not going to even try for anything witty–just make the damn cookies.

Paulatimi’s Peanut Butter Blossoms


  • 1/2 c butter, softened
  • 1/2 c sugar
  • 1/2 c packed brown sugar
  • 1 egg
  • 1/2 c creamy peanut butter
  • 1/2 tsp vanilla
  • 1.25 c all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 48 mini Reese’s UNWRAPPED, and preferably chilled in fridge
  • a mini muffin tray


  1. Using a standing or electric mixer, combine butter, sugars, egg, peanut butter, and vanilla until smooth.
  2. In a separate bowl, combine flour, baking soda, and salt. Add flour mixture to the peanut butter mixture and beat until just combined. Cover and chill for 20-30 minutes, or until dough is easily rolled into balls.
  3. Preheat oven to 375F. While the dough is chilling, unwrap Reese’s and return to fridge. Lightly grease your mini muffin tray.
  4. Roll dough into small balls– our recipe says “about the size of a walnut,” but that means nothing to me… I’d say you want about 3/4 TBS, just under what you’d use for a drop cookie. Place one ball in each muffin tray. Bake for 8 minutes.
  5. Immediately upon removing cookies from oven, gently press one Reese’s into the center of each cookie. Cool in pan for 15-20 minutes, then use a fork to gently remove from tray and cool on a cooling rack until chocolate is dry.
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