Kilby made this for our supper last night here in her little English village. A wonderful supper on a chill night. Ingredients are listed in order of quantity (most of the first ones, least of the last ones); when she can, or I figure it out, I'll come back here and add quantities. If you're a cooking genius like Rebekah, you can figure it out yourself. Enjoy!
Ingredients:
fennel seeds
coriander seeds
mustard seeds
fenugreek seeds
cumin seeds
cardamom pods
peppercorns
cloves
tumeric
garam masala
curry leaves
bay leaf
cinnamon
butter
ginger
garlic
onion
red dal lentils
lamb
water
salt
potatoes
sour cream
Directions:
Heat wok or pot on medium low. Add all spices. Toast about 10 minutes, stirring occasionally.
Remove whole spices, leaves, and cinnamom and set asie. Grind others to fine powder.
Toast one more minute with whole spices over medium high.
Add butter, stir to melt. Add aromatics, stir fry 5-10 minutes til soft and starting to brown. Raise heat to high.
Add lamb & brown thoroughly.
Barely cover with boiling water and add salt. Simmer covered for 2-3 hours over medium low.
1 hour before serving, bake washed and pierced potatoes at 400 degrees.
Remove lid from curry, raise heat to medium, simmer open til reduced & thickened. Adjust flavor with salt & garam masala. Remove whole spices & leaves.
Serve over open baked potates with sour cream and chutney. We had these with delicious mango-chili chutney and an Indian IPA ale.
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Twice-baked Kale and Cheddar Potatoes
Today's hit lunch.
Took two formerly baked potatoes.
Halved them and scooped out the insides.
Set the skins upside down in a baking dish, covered them with a dab of butter and broiled until brown and crispy.
Roughly chopped one scallion and one large washed Kale leaf in the food processor.
Added the potato insides, salt, black pepper, red pepper flakes, handful of shredded cheddar and chopped a little more.
Mixed about 2 oz. soft cream cheese and about 1/3 c. sour cream, then gently blended with the potato mixture.
Turned the skin inside up and loaded the potato mixture in each skin, sprinkling a little more cheddar on each potato.
Returned to oven and baked at 350 for another fifteen-twenty minutes.
Served with wine soaked granny smith apple slices and seedless red grapes.
Took two formerly baked potatoes.
Halved them and scooped out the insides.
Set the skins upside down in a baking dish, covered them with a dab of butter and broiled until brown and crispy.
Roughly chopped one scallion and one large washed Kale leaf in the food processor.
Added the potato insides, salt, black pepper, red pepper flakes, handful of shredded cheddar and chopped a little more.
Mixed about 2 oz. soft cream cheese and about 1/3 c. sour cream, then gently blended with the potato mixture.
Turned the skin inside up and loaded the potato mixture in each skin, sprinkling a little more cheddar on each potato.
Returned to oven and baked at 350 for another fifteen-twenty minutes.
Served with wine soaked granny smith apple slices and seedless red grapes.
Jill's Salad
Not sure which church dinner I got this. And the child with me didn't think I ought to be raving about it. But I post the recipe here as I find it on the yellow ruled sheet that is waiting to exit my IN box.
Salad
1 head romaine or green leaf lettuce
1 bunch of green onions
sauteed potatoes, as many as you like
Dressing
2 T apple cider vinegar
2 T olive oil
2 T plain yogurt
Salad
1 head romaine or green leaf lettuce
1 bunch of green onions
sauteed potatoes, as many as you like
Dressing
2 T apple cider vinegar
2 T olive oil
2 T plain yogurt
Sweet Potato Casserole
So I was boiling sweet potatoes for use on the Super Food Salad which I was going to make for our lunch. But then I got doing Espanol con AJ y las olivde' and they boiled to mushy! Here's what I did. They're in a 350 degree oven for 45 minutes and we'll see if it is good:
Mashed two medium large skinned sweet potatoes (bet there was a cup and a half to two of potato) with two tablespoons butter, 3 egg yolks, several shakes of sea salt, large shake of cinnamon (1/2 tsp?), medium shake (1/4 tsp?) of ginger, and small shake (1/8 tsp) of cloves.
Beat till peaked the three egg whites and stirred into potato mixture about a half cup of them. Then folded in till smooth half of what remained, then folded in the rest. Piled it in a 1.5 or 2 qt buttered baking dish.
Maybe I'll reheat Sunday's pork loin roast to go with a late lunch...
Lamb and Potato Curry
Somewhere along the line, I lost my conviction that every meal must include a green vegetable. Tonight, as I thought about what to make for dinner, I realized the only food in my house was meat, potatoes, salad vegetables, and one butternut squash. No greens. But that's all right! I could bake the butternut squash and then fill the halves with some delicious concoction including the ground lamb I had leftover from the other night's stuffed peppers. Visions of curried lamb with chunks of potato soaking up the spices filled my hungry brain and I set to work.
What I used:
- 1/2 c ground lamb
- 2 irish potatoes
- 12 ounce can of diced tomatoes (which had added salt, so again, I didn't use any extra salt)
- 1 large onion
- 5 cloves of garlic
- 1 T fresh ginger
- 1 chili pepper, halved
- 1 bay leaf
- 1 t cumin seeds
- 1 t dried mint
- 1/2 t ground cinnamon
- 1/2 t ground cardamom
- 1/2 t ground fenugreek
- 1 T fresh cilantro
What I did:
Peel and cube the potatoes, cover them with water, and bring them to a boil. Immediately turn off the heat and set aside.
Dice and mince the onion, garlic, and whatever else needs chopping. (Leave the bay leaf whole and the chili pepper halved.) I got all my spices and herbs (except the cilantro) together on a cutting board, ready to go all together into the hot butter.
Heat a skillet on high and add a good 2-4 tablespoons of butter, ghee, or vegetable oil. Ground spices absorb lots of moisture. When the grease is sizzling hot, but before it browns, add all the herbs and spices except cilantro, turn the heat to medium or medium-high, and toss for about 5 minutes, until everything is tender and slightly browned.
At this point add the can of tomatoes + a can full of water. (If you'd rather use fresh tomatoes, fine; you'll probably want to peel and dice about 5 large tomatoes and add about a cup of water. That was too much work for me tonight and I'm saving my tomatoes for salads and sandwiches.) Stir to combine, then cover and simmer for another 5 minutes.
Add the ground lamb in spoonfuls and break apart the chunks. (You can also use pan-seared lamb cubes, which would be a nice pairing with the potato chunks, and probably more flavorful. I only had ground lamb.) Bring the heat back up to high and simmer uncovered until the meat is fully cooked.
Drain the potatoes and add them and the cilantro. Taste the curry at this point to determine what extra spices you may need. Mine was perfect as it was. Cover again and turn the heat to low for another 5 minutes, giving the potatoes time to finish cooking and the cilantro time to infuse everything with awesomeness.
Serve hot over basmati rice or on its own with naan. Or do something weird like I did and go for a low-carb meal with winter squash.
Makes about 4 servings...if people aren't pigs.
Lubowa treats
Spent a lovely time with Kilby in Uganda last week, cooking in her kitchen, shopping in her second-story supermarket. I asked her to send me the recipe for the grilled salt and vinegar potatoes we made one evening. Here's her emailed reply:
101cookbooks.com –– where we got the grilled salt and vinegar potatoes. Vegetarian/vegan whole food recipes, unbelievably creative.
smittenkitchen.com –– New Yorker with rich tastes and a great sense of humor, latest recipe is the fried egg/bacon salad sandwich.
oneperfectbite.blogspot.com –– I no longer follow this one because a lot of her recipes seem either samey or too complicated (stuff I can't make here, using processed food ingredients) but she does have some great ideas and lots of good dessert recipes.
annies-eats.com –– mom of two with tons of "DIY" (do it yourself) recipes. I've made pumpkin spice syrup and flour tortillas from her recipes.
Potato-Carrot Casserole
My late friend, Ruth Lagasse, brought this recipe along with some delicious barbequed pork country style pork ribs 26 years ago when I was put to bed with my first pregnancy. I'm making it tonight again. A little labor-intensive, but well worth it.
4 large potatoes, peeled
4-6 large carrots, peeled
Cook until very soft.
Mash or sieve into a large bowl.
Beat until light and fluffy:
1 egg
1 c. sour cream
salt, pepper, dry mustard to taste
Combine potato-carrot mixture with egg mixture
Pile into buttered casserole dish. Top with Parmesan cheese and butter
Bake at 325 for 30 minutes.
4 large potatoes, peeled
4-6 large carrots, peeled
Cook until very soft.
Mash or sieve into a large bowl.
Beat until light and fluffy:
1 egg
1 c. sour cream
salt, pepper, dry mustard to taste
Combine potato-carrot mixture with egg mixture
Pile into buttered casserole dish. Top with Parmesan cheese and butter
Bake at 325 for 30 minutes.
Twice-baked potatoes
Leigh, you asked how I made the double-baked potatoes we had for Kilby's wedding. I don't have an exact recipe but here is what I did.
Bake potatoes at high temp until soft inside, and crunchy outside.
As SOON as they are cool enough to hold, cut them in half and scoop out the insides, begin careful not to get too close to the skin. If you let them cool too long the steam of the potato will soften your skin so it is hard to scoop. Arrange potato shells on cookie sheet or baking pan.
To the scooped potato stuff I added a stick of butter, about a cup or two of sour cream (remember I made about 12--that is 24 halves--potatoes! What you want to effect is some nice mashed potatoes...), maybe a cup of mayo, and a cup or two of shredded cheddar cheese, fresh ground pepper and salt to taste. You COULD add onion or parsley or bacon bits if you like. Mash this all together, adding milk if you need it to be a little creamier. Don't overmash or it gets starchy-sticky.
Spoon your potato mix into a large ziplock bag and cut the tip off one corner. Squeeze the mix into each potato shell. Top with a little more cheese and/or paprika. Bake about a half hour at 350 or until hot through.
Good luck. They're never the same way twice!
Bake potatoes at high temp until soft inside, and crunchy outside.
As SOON as they are cool enough to hold, cut them in half and scoop out the insides, begin careful not to get too close to the skin. If you let them cool too long the steam of the potato will soften your skin so it is hard to scoop. Arrange potato shells on cookie sheet or baking pan.
To the scooped potato stuff I added a stick of butter, about a cup or two of sour cream (remember I made about 12--that is 24 halves--potatoes! What you want to effect is some nice mashed potatoes...), maybe a cup of mayo, and a cup or two of shredded cheddar cheese, fresh ground pepper and salt to taste. You COULD add onion or parsley or bacon bits if you like. Mash this all together, adding milk if you need it to be a little creamier. Don't overmash or it gets starchy-sticky.
Spoon your potato mix into a large ziplock bag and cut the tip off one corner. Squeeze the mix into each potato shell. Top with a little more cheese and/or paprika. Bake about a half hour at 350 or until hot through.
Good luck. They're never the same way twice!
Roasted Rosemary Potatoes
One of my sisters made this for my dad's birthday party years ago and they were worth remembering! Crisp and savory and fairly quick to do.
Cut large baking potatoes lengthwise into half-inch or one-inch wedges.
Toss in olive oil, sprinkle with fresh rosemary leaves and salt and pepper.
Bake 25 minutes in a 500 degree oven, turning a time or two so they don't stick to the pan and so they roast evenly.
Serve immediately.
Cut large baking potatoes lengthwise into half-inch or one-inch wedges.
Toss in olive oil, sprinkle with fresh rosemary leaves and salt and pepper.
Bake 25 minutes in a 500 degree oven, turning a time or two so they don't stick to the pan and so they roast evenly.
Serve immediately.
Esther Hamm's Parmesan Potatoes
Cut 6 large potatoes into wedges.
Toss in a bag with:
1/4 c flour
1/4 c parm cheese
3/4 t salt
1/8 t pepper
Place in large, shallow roasting pan with 1/2 c melted butter.
Bake at 350 degrees 1 hour, turning once.
Toss in a bag with:
1/4 c flour
1/4 c parm cheese
3/4 t salt
1/8 t pepper
Place in large, shallow roasting pan with 1/2 c melted butter.
Bake at 350 degrees 1 hour, turning once.
Pat Dennison's Mashed Cheese Potatoes
Thought you girls would be happy to have this if you remember how delicious and smooth they were. Happy Sabbath feasts!
8 medium to large potatoes, cooked and mashed
Add 5 oz. cream cheese, 3/4 c sour cream, 1/2 to 3/4 c velveeta, 1/4 c butter
Cook 1/2 hour at 350 degrees
This can be mixed ahead and frozen, and then baked for one whole hour instead.
Double the recipe for a large casserole dish.
8 medium to large potatoes, cooked and mashed
Add 5 oz. cream cheese, 3/4 c sour cream, 1/2 to 3/4 c velveeta, 1/4 c butter
Cook 1/2 hour at 350 degrees
This can be mixed ahead and frozen, and then baked for one whole hour instead.
Double the recipe for a large casserole dish.
Heart Attack Potato Salad
We renamed this after a few years of enjoying it as a family since it seems that there is almost more mayo than potato. Cal and I first experienced this at Marion Sluhan's home in Perrysburg, Ohio before we were married. Her daughter, Sally Sluhan Wright had brought it to lunch.
Boil unpeeled baking potatoes sliced one-inch thick (can use red, too) until fork-tender, drain.
Mix with LOTS of mayonnaise (we joke that we use more mayo than potato, but it isn't really true. For 5# potatoes, I might use 1.5 cups mayo?) and chopped green onions. Salt to taste and lots of freshly ground black pepper. Serve warm!
Enjoy!
Enjoy!
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