When I first started appearing on the Culinary Stage at the Chicago Flower and Garden Show, I met Chef Ina Pinkney, known as The Breakfast Queen. She is the owner and head chef of Ina’s near downtown Chicago. She opened this restaurant in 1991 after spending almost 10 years supplying desserts to restaurants and caterers.
It has been a pleasure sharing the stage with Ina. She is loaded with energy, culinary knowledge and a next-door-neighbor personality. I have three or four favorite recipes that have come from Ina. When my store was open, her Pasta Frittata was a regular addition to my shelf.
Ina has appeared on local TV many times in the past few years. She has served on the board of directors of many food-related organizations and donates time, energy and intelligence to causes all across the Chicago area. In 2008, she was named SBA Woman In Business Champion.
With the weather outside growing colder, we seek more warm and hearty recipes. What made me think of Ina today was her recipe for sweet potato stew. This has a wonderfully wide variety of ingredients and flavors and can satisfy the taste buds of each member of your family.
Moroccan Sweet Potato Stew with Raisins
(From Ina Pinkney)
3 cups chopped onion, small dice
4 cloves garlic, minced
2 tsp turmeric
1½ tsp cinnamon
1 tsp curry powder
1 tsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper
½ tsp ground nutmeg
½ tsp red pepper flakes
6 med sweet potatoes, peeled, cut into 2 inch pieces
2 med red bell peppers, seeded and coarsely chopped
2 small eggplants, cut into 1 inch cubes
1 cup vegetable broth
2 15 oz cans of garbanzo beans, drained
2 15 oz cans of chopped tomatoes, undrained
1 cup raisins
Fresh cilantro for garnish
Combine onions and garlic in a large saucepan with a little oil and cook, covered, over low heat until tender, or onion is soft and translucent, about 10 minutes. Add a little water if necessary. Stir in spices, turmeric, cinnamon, curry, cumin, salt, pepper, nutmeg and red pepper flakes. Cook for 3 to 5 minutes.
Stir in sweet potatoes, red bell pepper, eggplant and broth, bring to a simmer. Cover and cook for about five minutes. Add garbanzo beans, tomatoes and raisins. Simmer, covered, until potatoes are tender, about 35 minutes. When done transfer to serving platter or bowl and garnish with chopped cilantro.
Next time you’re in Chicago be sure to have breakfast or lunch at Ina’s, 1235 W. Randolph St., you won’t be disappointed. She pays particular attention to her customers who have gluten-free dietary needs.