1 1/2 cups unsalted roasted peanuts (1/2 lb) or 1 cup \"all natural\" creamy peanut butter
3 cups water
4 1/2 to 5 1/2 lb chicken pieces such as drumsticks, thighs, and breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, finely chopped
1 (14- to 16-oz) can diced tomatoes including juice
1 to 1 1/2 teaspoons cayenne
2 teaspoons salt
1 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces
4 medium turnips (1 lb), peeled if desired, halved horizontally, and cut into 3/4-inch wedges
1 lb spinach, coarse stems discarded

Accompaniment: white rice
chicken, vegetables, in

2/3 cup purchased pesto
2 tablespoons fresh lemon juice
1/4 teaspoon hot pepper sauce
4 5- to 6-ounce red snapper or orange roughy fillets
16 asparagus spears, each trimmed to 4-inch length
10 ounces plum tomatoes, coarsely chopped
2 yellow crookneck squash, thinly sliced on diagonal
fish, vegetables, pesto

100g de raisins blonds
3 carottes
1 citron
75g de beurre demi-sel ramolli
180g de sucre en poudre
3 oeufs
8 cuillère à soupe de lait
190g de farine
1 cuillère à café de levure chimique
egg, butter, sugar, vegetables

2 belles aubergines
1 grosse tomate grappe
1 échalote
3 gousses d'ail
2 csoupe crème liquide
6 csoupe huile olive
1 petite csoupe vinaigre de Xeres
quelques gouttes de vinaigre balsamique
fleur de sel, sel fin, poivre
1 ccafé menthe hachée
1 csoupe persil plat concassé

EPICES:
2 ccafé de poivre mélangé
2 capsules de cardamome
2 étoiles de badiane
2 bâtons de cannelle
1 csoupe cerfeuil concacassé
garlic, onion, tomato, vegetables