Ethiopian Sweet potato and Peanut Stew

Microwave the sweet potatos gets this dish done in a flash! serve with cilantro leaves and maybe some spicy siracha sauce!

Prep: 15 minutes
Cook: 15 minutes

What you'll need:
2 sweet potatos cut into 1-1 1/2 pieces
1 tbsn Olive oil
1 tspn of minced garlic
1 1/2 tspn cumin
1/2 tspn salt
1/4 tspn cinnamon
1/8 tspn of crushed red pepper or cayenne
1 can garbonzo beans, drained
1 can vegtable broth
1 can diced tomatoes
1/4 cup creamy peanut butter
1/2 cup of fresh chopped cilantro

1. Cut up sweet potatoes and put them in a microwave-safe dish. Cover dish and microwave on High until tender, about 8 minutes or so

2. Meanwhile in a skillet heat up oil to medium heat and throw in garlic, cumin, salt, cinnamon, and crushed redpepper/cayenne. Cook for 30 seconds. Stir in beans, broth, tomatos, and peanut butter. Heat to boiling and cook for 1 minute.

3. Reduce heat to medium/low; add sweet potatoes and simmer. Stir occasionaly and stir in cilantro!

Bow Ties with Butternut Squash and Peas

Great pasta dish! My only suggestion would to be to heat the butternut squash in the oven for 8 minutes and then peel and chop.

Prep Time: 20 minutes
Cook: 15 minutes

What You'll need:
1 package of bow tie pasta
1 medium butternut squash-peeled-seeded-and chopped
1 package of frozen peas
3/4 cup of half-and-half
2 teaspoons of chopped fresh basil
1/3 cup of Parmesan cheese
1 teaspoon of salt
1/4 teaspoon of pepper

1. In a large saucepan cook pasta in water for 10 minutes or until done

2. Meanwhile place squash in a microwave-safe baking dish; keep covered and cook on High for 12 minutes. Stir in peas, half-and-half, and basil and cook uncovered for three minutes

3. Toss pasta with squash mixture, Parmesan, salt and pepper.
mmm! supuuuh good.