I was the big winner in the KSRO recipe contest which was all about peanuts. There were 4 of us who were finalists. 2 of us were named Jill. I guess that the Jills had a better chance of winning.
I entered my recipe for Spicy West African Sweet Potato, Tomato and Ground Nut Stew. I am shortening the name to West African Sweet Potato Ground Nut Stew which is still a mouthful but a bit shorter. Most of the ingredients were locally grown except the peanut butter, and the sweet potatoes came from a couple of hundred miles away.
I wasn't at all nervous about winning the contest because I have been in the running twice before for my Brown Rice Sushi Salad and Salad with Spiced Almonds and Strawberry Dressing. But I'd not been the big winner. As the big winner, I got more prizes -- the best one possibly being the most practical, a $50 gift certificate for G & G market which is where the live broadcast was held. The other prizes were pretty cool, too -- tickets to a wine and food event, cooking class tickets to Relish Culinary with John Ash, who was one of the judges, and an overnight at Konocti Harbor Resort and Spa. I am so thrilled that my cooking and recipe development is paying off, in a most delicious way.
I want everyone (except those who are allergic to peanuts or peanut butter) to be able to make this recipe -- it is quite delicous and different. And did I also say that it looks great on a plate. But still no photos from me.
If you'd like to get the recipe you can email me at jill@theveggiequeen.com or go to my website http://www.theveggiequeen.com and sign up for my email newsletter.
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4 comments:
Congradulations! I can't wait to try it. I assume the recipe will be coming out in your next newsletter? If it was in a past one, please send me the recipe.
Thanks!
Coming out this week (November 11th or beyond) if all goes well. I am hoping it will. It may be a very short newsletter if I run out of time. Teaching 3 classes this week but it will be so much fun.
Jill,
Did you use a PC for the contest?
I did use it and I am sure that's why it was so good. I will be sending out that recipe today in my newsletter with the regular and pressure cooker versions. They vary from each other, ever so slightly, except for the time, of course.
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