Curry-style Cauliflower & Potatoes

  
Adapted from this recipe: 

www.epicurious.com/recipes/food/views/indian-potatoes-peas-and-cauliflower-102405

My additions are in bold

  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon minced fresh ginger
  • 4 cups cauliflower florets, cut into bite-size pieces
  • Medium sweet onion, cut in eighths
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/2 cup water or broth
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons chopped cilantro

Heat oil in large skillet over medium heat. Add potatoes, onion, garlic and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in salt, turmeric, chili powder, cumin and paprika; sauté 30 seconds, add  cauliflower and sauté 5 minutes. Add 1/2 cup water or broth; cover and simmer until vegetables are tender, about 5 minutes. Add peas and cilantro and simmer 2 minutes. Season with salt and pepper.

Salsa Verde

 

2 28oz cans tomatillos (drained)

2 4oz cans diced green chiles

2 large cloves garlic, peeled and roughly chopped

1 cup cilantro (stems and leaves)

1 tsp kosher salt

1/2 tsp each ancho chile powder, ground cumin, dried oregano (can sub 1-2 tsp fresh oregano)

Blend with immersion blender or on a food processor. 

Use for Enchiladas Verdes or as a dipping salsa. 

Chowda!

Corn Chowder Loosely Based on a Mark Bittman Recipe

Ingredients

4 ears of corn

2 Carrots, cut to approximately 1/4″ dice

Large rib of celery,  cut to approximately 1/4″ dice

1 medium/large sweet onion, diced fine

4 small/medium Yukon Gold potatoes, peeled and  cut to approximately 1/2″ dice

1 large clove garlic, minced

3 slices low-fat turkey bacon, diced (I use Oscar Mayer Selects – the one without nitrates, etc.)

1 can cream style corn

2 bay leaves

Olive oil

Water

2 cups milk (I used whole milk)

2 T all purpose flour

Salt, pepper, marjoram

Tools

Sharp paring knife and/or corn stripper

Sharp chef’s or similar knife

Sturdy tongs OR silicone mitt

Cutting Board

4 quart pot

6 quart pot

Method

Using the paring knife or corn stripper, remove the kernels from the ears of corn and set aside. Place the cobs in the 4 quart pot, add the bay leaves and water to cover. Bring to a boil and simmer for 15 minutes. Remove from heat and discard bay leaves. Using tongs or mitt to hold each ear, take the paring knife and scrape the bits remaining on the cobs into the corn broth. Discard the cobs and set the broth aside.

Heat some olive oil in the 6 quart pot and add the turkey bacon. Sauté for a few minutes, then add the carrots, celery, onion, and garlic. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent. Add the potatoes, corn, cream style corn and corn broth. Bring to a boil then lower the heat and cover. Simmer for 10 minutes.

About 2 minutes before the timer ends, warm the milk in the microwave or on the stovetop. You want it warm, not hot.  Whisk in the flour and about 1/4 teaspoon of marjoram. You will need to whisk it again before adding it to the pot.

After the 10 minutes are up, slowly add the milk mixture to the pot, stirring constantly. Bring back up to a simmer and stir constantly until soup is thickened.  Lower the heat, taste for seasoning and add salt & pepper as desired. A shot or two of hot sauce probably would be good here, too.

Serve hot and enjoy!