So comforting. Heat some oil, toss in some onion. Add red taters (they’ll take the longest), then sweet potatoes. Salt & pepper. When the taters start to soften throw in the kale and sausage. Serve with Tabasco and a little queso fresco.
Posts Tagged ‘dinner’
Yesterday I was looking for a recipe that would use up some ingredients I had kicking around the fridge and the pantry. And I found it with this recipe on Jamie Oliver’s website. I made same changes (of course) and converted some of the measurements to more of an Americanized standard, so keep reading for the yummy recipe. Because this was delicious:
Such a great way to take some basic ingredients and make something super-delicious and healthy out of them. And relatively cheap too!
An aside before I get into the recipe – I just discovered Jamie Oliver’s website and I am loving how some of the recipes are organized by country. Very cool. I’ll be visiting his site again soon. Now on to the recipe:
Chickpea and Potato Curry
adapted from one found at jamieoliver.com
1 cup dried chickpeas. soaked (overnight or all day)
4 red potatoes, peeled and roughly cubed
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can fire-roasted tomatoes
1 tsp(ish) garam masala
1 tsp(ish) turmeric
1 tsp(ish) curry powder
1 tsp(ish) ground ginger
1 cinnamon stick
red pepper flakes
1 tbsp. honey (or sugar)
vegetable or chicken broth
Big Handful of spinach
1. Soak chickpeas, then cook for an hour in boiling water or broth. Drain and set aside.
2. In pot, lightly toast garam masala. Add the chickpeas, potatoes, onion, garlic, turmeric, ginger, curry powder and enough oil to lightly coat. Fry very gently for a couple of minutes until potatoes have taken on the color of the spices.
3. Add the tomatoes and a little bit of stock (100 mL). Season with salt, pepper and red pepper flakes (to taste). Throw in cinnamon stick and stir in honey.
4. Cover and let simmer for about an hour. Add spinach about 5 minutes before serving, stirring in to wilt.
Serve over jasmine or basmati rice. Don’t forget to fish out the cinnamon stick before dinner!
Sometimes necessity is the mother of invention. I had little available in my fridge or pantry for lunch the other day. But I did have a leftover pork chop. Noting that I also had some rice vermicelli that needed to be taken down, I came up with this:
If I had some veggies at the time (the fridge was approaching bare) I would have loved to have thrown them in. I’m thinking grated carrot, spinach – the possibilities are endless.
So here’s what you need to throw together to make the sauce. You can add/decrease amounts based on what you have as well as your preferences.
1 tbsp. basil, chopped fine
1 tbsp. cilantro, chopped fine
1 tbsp. natural peanut butter
1 tsp. fish sauce
1 tbsp. soy sauce
1 tbsp. sesame oil
juice of one lime (come to think of it, the zest might be nice too…)
1 tsp. dried ginger (you could also mince actual ginger)
1 tbsp. rice wine vinegar
pinch sugar (keeping it honest – I used a squirt of agave nectar)
black pepper, to taste
red pepper flakes, to taste
FYI: I cooked the noodles per package directions – in HOT water for 15 minutes (rice vermicelli cooks a little differently than pasta). I then heated the pork just a bit in a skillet/wok to warm it up, then added the noodles. I then tossed them in the sauce in the skillet. Obviously, if you’re not using leftover pork, you’ll want to stir-fry your veggies and meat before tossing in the noodles and sauce.
Let me know if you try it!
I made my own pizza crust – following this recipe for whole wheat crust – and was so thrilled with myself! Since we like thin crust, I was able to freeze after after the first rising (before the second rise) so we will have pizza crust available next time I want to make it (probably this weekend).
Had to make half cheese (for my boys) and half veggie (for BHE and me)! The Bear ate his up so it definitely met his approval (Monkey was really tired that night and skipped dinner). I will likely add some seasonings – dried oregano and basil, perhaps – to the crust next time I make this up. It could have used a little more “oomph” but otherwise it was very good.
If you’re not a very experienced baker (I’m not) – a trick I’ve discovered to get your crust to rise is to place your dough in a cold oven with a pan or mug of boiled water below it. The water will provide enough heat to allow your dough to rise.
Thought I’d share with you some recipe finds around the ‘net that I will be cooking up this week:
Spiced Cauliflower & Chickpeas – because I can’t make it to our favorite Indian restaurant as much as I’d like.
Lemony Lentil Soup – I love lentils, and I love my greens.
Pollo con Nopales – I haven’t had nopales since I lived in Mexico a decade ago, and have been looking for a way to use them.
Hot and Sour Soup with Shrimp – my husband loves hot and sour soup, and this looks delicious!
This recipe is another result of my raid through Mom’s copies of Family Circle:
You can find the recipe online here. It’s a solid recipe, but I wasn’t WOWed by it. I will make it again, but with some changes. First – I needed more kick, and therefore more red pepper flakes are in order. Red pepper flakes always improve things! I also might add some halved grape tomatoes or a can of diced tomatoes next time – I saw another recipe on their site for linguine with red clam sauce, and a meshing of these two recipes might be more to my liking.
Do you have a favorite recipe using clams?
I made it last night, and it was pretty delicious. The cauliflower was roasted with onion and garlic, and picked up a lot of those flavors. I served it with buttered Italian bread; it’s a thin soup, so think it needed something else with it – salad would also be nice, or a sandwich. I went back for a second bowl – and it’s so low cal, that was OK. Or at least I tell myself that, ahem.
I added grated cheese to the servings for my boys, in order to get them to at least taste it, but it did not pass their standards (to be fair, the Bear wouldn’t try it; Monkey just didn’t like it). More leftovers for me! I’m eating it for lunch today.