Recipe originally found in Cooking Light magazine 11.17
Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned.
Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.
Adapted from recipe found on Making Thyme For Health
Instant Pot African Peanut Stew
This is a warm comfort food dish that is filling and perfect on a chilly day.
I used Instant pot and put in all ingredients from olive oil to collard greens in instant pot and programmed for soup.
Cook rice according to instruction on package.
Serve stew on top of cooked rice. Garnish with cilantro, peanuts, and lime wedge.
If you do not have a instant pot you can easily adapt this into a soup pan. I would cook onion in olive oil with garlic and ginger and then add spices, tomato paste, sweet potato, peanut butter, broth and water. Let boil and as sweet potato begins to soften add in the collard greens.