Tag Archives: potatoes

London Broil is Falling Down!

In my pantry toady:

  • 1 lb london broil
  • 1 14 oz can pinto beans
  • 2 medium Russet potatoes, quartered
  • 1 14 oz  can cream of mushroom soup
  • 1/2 large sweet yellow onion
  • 1 tbsp garlic paste
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1 pinch asafoetida
  • 1 tbsp sour cream

beefbbeansMaking pot roast without actual gravy (or bullion, etc) was a challenge… until it proved to be easy enough for even a dim child. Throw it all in the pot, set it and return in that amount of time (ish). We let the slow cooker run a little longer than anticipated… which meant our worst case scenario here was whipping the fallen apart potatoes in the food processor with a little sour cream. Best worst case scenario ever! The meat-n-beans get 5 spoons, and the potatoes end up only getting 4. I might’ve liked them more about two hours before we got there. Regardless, this is a major win for naked meat!

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Roasted Roots (ft. Cauliflower)

  • 1 small sweet potato
  • 3 medium red potatoes
  • carrots
  • cauliflower
  • onions
  • garlic
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 tsp black pepper
  • 1 /2 tsp turmeric
  • 3/4 tsp sea salt
  • 1/8 tsp asafoetida

It’s cold and I felt like neither going to a grocery store nor like overcomplicating the already brisk atmosphere. What was already in the kitchen that I could toss in the oven? This one’s almost in no need of directions — just cut everything up, toss it with olive oil then with the blend of above seasonings (adjust anything to taste, of course). Roast in a 350 oven° for 40m (or so). 4 spoons!

7 Meals in 36 Hours (Or, “Driving Through Driving Through”)

In my pantry today:

  • 5 freezer and 2 “tonight’s” dinners

See I wasn’t really writing about what I was doing while I was doing it and the photographs are shameful afterthoughts to two days’ work and to several new recipes. I’ve been meaning without much forward momentum to make more meals to freeze and have on hand — while we could eat prepackaged dinners from the Indian grocery as if they’re going out of style (assuming they’ve ever been in it), there’s got to be a cheaper and more nutritious business to be had. It will all start painlessly enough:

  • 2 large yellow onions
  • 1 medium bulb garlic
  • 1/3 c olive oil

Slice and mince the respective bulbs and put everything in the crock pot on H. Let cook until the onions begin to beckon translucence. Erstwhile, work on two meals worth of

Aloo Matar

  • 1 10 0z can whole white potatoes
  • 1 c peas
  • 2 medium yellow onions
  • 4 large cloves garlic
  • 4 small-medium jalapeno peppers
  • 1 32 oz can crushed tomatoes
  • 3 tbsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp ginger-garlic paste
  • 1 c vegetable broth
  • 2-3 tbsp coriander
  • 3-4 tbsp cumin
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

Chunky slice the onion, garlic and chiles. I left the seeds in the peppers this time because the four I picked were pitiful in stature. Melt ghee and sprinkle in the mustard seeds. Cook on ML until the onions begin their wilt then crank the heat to M. The mustard seeds should be popping by the time you mix the turmeric, ginger-garlic paste and 2 tbsp each: coriander, cumin into a buttery paste. Transfer everything to a food processor, pour in a dollop of broth and pulse until as smooth as possible. Return to the pan, add tomatoes and broth. Stir and bring to a low boil on M. Reduce heat to L and let cook down for a few hours before adding additional seasonings, sliced potatoes and peas. It’s not exactly like the store-bought version I so love, but it is an adequate substitute full of good things. 4 spoons.

Now go back to the crock pot. Everything should be sizzling at a light boil. Strain out all the onion and garlic chunks and throw them in the food processor. Pulse until as smooth as possible, then divide 2/3 of the goop back into the crock pot and 1/3 to a new pot on the stove. In this pot, there will be some kind of completely inauthentic version of

Red Bean Makhani

  • 1/3 pulsed crock pot doins
  • 1 11 oz can red beans
  • 1 6 oz can tomato sauce
  • 1/3 c half and half
  • 1/3 c vegetable broth
  • 2 tbsp hot curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida

Mix seasonings into the pot, making it even funkier a gunk. On heat rising to M, add in the tomato sauce, vegetable broth and cream. Throw in the beans and everything cook at a light boil on L for an hour or two. Then, return to the crock pot for marinarings. 5 spoons.

Crock Pot Marinara

  • 2/3 pulsed crock pot doins
  • 3 36oz cans crushed tomatoes
  • 2 6oz cans tomato sauce
  • 1 14oz can petite diced tomatoes
  • 1 4 oz can tomato paste
  • 1 tbsp basil
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper

Put all of that in the crock pot and cook on L overnight. 4 spoons.

There’s enough going on in the Aloo Matar pot before the potatoes and peas went in that 1c was taken out as a base for a

Creamy Corn Curry

  • 1 c that stuff in pan #1
  • 1 c corn
  • 1 c diced frozen spinach
  • 1 16 oz container 1% milk
  • 1 5 oz can evaporated milk
  • 1/3 c unsweetened almond milk
  • 2 tsp corn starch
  • 1/4 tsp asafoetida

That little cardboard box of milk in the back of the cupboard? Empty it into a saucepan and bring it to a low boil, then keep it there for a couple hours. When it has thickened, skim off the skin and add the reserved stuff from pan #2. Stir cornstarch into the evaporated milk then thusly stir that into the milkpot. Add a little more almond milk to thin out any overthick attitude. Stir in corn and spinach, remove from heat. 4 spoons.

Five meals went into the freezer, and still there was enough marinara to make a

Cheesy Penne Bake

  • 3-4 c penne pasta, cooked
  • 2-3 c marinara
  • 1/3 c Parmesan cheese
  • 1/2 c mozzerella cheese
  • dusting of cayenne

Mix the pasta and sauce in a baking dish and sprinkle cheese atop. Bake in a 350 oven for 20m or until cheese is beginning to brown at the edges of the dish. This 5 spoon dish concludes a deeply satisfying almost-two-day-long act against the desire to hit a drive through at the end of a long day. I am so grateful to have had the ingredients and time to start taking care of this before the most hectic parts of the holiday season begin. Happy and safe Thanksgiving!

Aloo(ve Affair) Gobi

In my pantry today:

  • 3 c cauliflower florets
  • 3 c cubed potatoes
  • 2 Roma tomatoes
  • 1 small yellow onion
  • 2 large cloves garlic
  • 1 medium green chile
  • 1 tbsp virgin coconut oil
  • 1 tsp safflower oil
  • 1 tbsp ginger-garlic paste
  • 2 tbsp minced cilantro
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 3/4 tsp turmeric
  • 1/4 tsp salt
  • 1/8 tsp asafoetida

I forgot to get a prettier picture before this was all there was left in the pan. My bad.

After recently falling in love with this dish from my favorite local spot, I have had the usual seemingly-never ending infatuation with all of the reasons beyond its deliciousness why I am in love with it:

meatless! dairy-less!
cauliflower! potatoes!

Because though I am not a staunch vegetarian, I have been cutting back on meat enough to know what a difference it makes in my health to do so. To naysayers who decry vegetarians for that lack of essential dietary elements (protein! calcium!) I posit that you either click the links above, or research on your own what’s actually available as nutrients in all the stuff that grows outta the ground.

That being said, let me continue into this current love affair.

Ok, so prep is gonna take a bit over the skinny minute. Finely mince your onion, garlic, cilantro, chile (I just used a jalapeno) and tomato. Put oil in a pan on ML with chile, garlic and onions. Let cook until the onions are translucent; stir in turmeric so that everything begins to glow like the sun. Add mustard seeds, tomato and cilantro and dial it up to M until you hear the seeds crackling. Turn the heat back down to ML and stir in the ginger-garlic paste, cumin and coriander. Add tsp by tsp of water to this process if at any point you begin sticking to the pan (well, not YOU. You know what I mean.).

This is what my dish wants to resemble when it looks in the mirror.

So in the 15-20 minutes or so it takes for those onions to get translucent, get the stars of your show ready. Disarticulate a medium head of cauliflower, set aside. Peel potatoes and cut into bite-size pieces (I tried to strive for cubes, but I am also realistic about my fine motor skills).  Stir them into the (assumed ready) almost paste-like mixture in the pan. Once coated, it’s the florets’ turn. Stir in about 1/3c water to make their union more pleasurable. Add another 1/3c water and let the pan come to a gentle boil on M, then stir and reduce heat to ML until everything is fork-tender. Even were you to make some of the grievous missteps which I did not mention here (I am still learning you, potato.), this dish will garner silent smiles and 4 spoons!

 

Relatively Well-Adjusted Salad

In my pantry today:

  • 2 small heads “artisan lettuce”
  • 1 large slicing tomato
  • 1/2 small onion
  • 2/3 c feta cheese
  • 6 small red potatoes
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 clove garlic
  • 1/4 c olive oil
  • 1/4 c red wine vinegar
  • 1/4 tsp sesame oil
  • 1.5 tsp blackberry preserves
  • 1/2 tsp garlic paste
  • 1/2 tsp Greek seasoning

This will be the kind of pretty damn shame that comes with the camera disconnect — how aesthetically pleasing I could make a photo of a salad! The cacophony of colors and textures! And a salad with potatoes, now! I mean, that is both delicious and visually appealing… just take my word. Or click here for another happy salad with potatoes I done diddly made.

Scrub and poke the taters and rub each with olive oil and salt. Before individually wrapping each in foil, throw in a sliver or three of fresh garlic. Bake at 300° for too long until they’re soft to the fork. Split each open and arrange on lettuce, tomatoes and onion. Top with the above sweet sesame vinaigrette and feta cheese, then prepare yourself for a salad without a tutu on. 5 spoons!

 

 

Happy Salad (or, “Salad But With Bacon, Potatoes, a Jalapeno and Homemade Dressing.”)

In my pantry today:

  • 6 slices bacon
  • 3 small yellow potatoes
  • 1 c kale, chopped and stems removed
  • 2 c baby red lettuce, chopped
  • 1 tbsp leek, sliced
  • 6-8 cherry tomatoes
  • 1 small jalapeno
  • 3 cloves garlic
  • 4 tsp olive oil
  • 1/2 c red wine vinegar
  • 1.5 tsp Greek seasoning
  • 1/2 tsp hot red chili powder

Wow, was my mind all over a delicious map tonight. Start out by massaging 1/2 tsp olive oil into your kale and setting it back in the fridge. Wash, stab a little, wrap in paper towels and microwave potatoes for three minutes (ignore the beep of the microwave for a while). Halve that jalapeno you picked from the generous container plant outside, remove the seeds and inner fuzz. Set halve the seeds aside, then flatten and delicately julienne the remaining pepper flesh.

Take a breath, start a new paragraph. Keep truckin.

Smash and mince your garlic. Put it and the reserved jalapeno seeds in 1/4 c olive oil in a mini saucepan on the stove. Let that cook slowly on ML until the garlic juuuuuust begins showing golden edges. Set aside for a few minutes.

Pan fry your bacon to your preferred consistency (I like mine dead as dead can be). Slice potatoes into large pieces and place in a baking dish with 1 tbsp bacon drippings spread in its bottom. Drizzle a little more on top, then sprinkle some Greek seasoning and red hot chili powder on. Place in 350° oven for 10-20 m, then:

[innnnnnnnnnnnhaaaaaaaaaaaaale]

Mix lettuce and kale and place in the bottom of a salad bowl. Rim the greens with spicy bacon-roasted potatoes. Top with leeks, tomatoes and julienned jalapeno… oh, and big-ass chunks of bacon. Serve with the garlapeno vinaigrette you just created with the sauteed garlic/seeds, 1/3 c red wine vinegar and 1/2 tsp Greek seasoning. Be happy — very happy — tonight with a salad for dinner. 5 spoons!

 

 

Roasted Potatoes and Asparagus with Dallandaise Sauce

In my pantry today:

  • 1 large baking potato
  • 1 lb asparagus
  • 1/2 c moong dal
  • 1/2 medium onion
  • 2 tsp safflower oil
  • 1 tbsp butter
  • 1/2 c half and half
  • 2.25 tsp Greek seasoning
  • 2.5 tsp garlic powder
  • 1 tsp hot red chili powder
  • 1/2 tsp salt
  • 1/8 tsp pepper

The fridge determined that today was asparagus’ day; you don’t commit to the purchase of asparagus without committing to preparing it within a day or so — she is too fine a lady to be kept waiting with the other rabble.

Peel and dice that bigass potato; cut into 1/4″ fan-shaped wedges and toss with 1.5 tsp safflower oil, that onion you cubed, 1.5 tsp Greek seasoning, 1/2 tsp garlic and 3/4 tsp hot red chili powder. Arrange in a gently overlapping, covered layer in a baking dish and put in a 400° oven for 45 minutes. At that point, uncover the pan and add asparagus tossed with 1/2 tsp each safflower oil and Greek seasoning. Fan it out along the top of the taters and put back in the oven for 10-14m, depending on how green you like yours.

In the time between potatoes going in and asparagus going on top of it, make your delicious dallandaise! Boil dal for 20-30m, drain and add back to the pot with butter and 1 tsp garlic. Mush it all together, adding half and half as you go. Dash 1/4 tsp each: Greek seasoning and hot red chili powder (which is being used instead of paprika, as that is a spice without much harumph). If you’d like it a little thinner, add more half and half or unsweetened almond milk.

Serve the potatoes and asparagus hot from the oven smothered in the dallandaise. It was conceived as an idea to add protein to the roasted items so as to make a more complete meal… and it delivered unanticipated WIN. I will be making variations of this again. 5 damn spoons!