Tag Archives: potato

Indian Moroccan Night

17 Mar

My sister and I decided to cook for dinner and decided on curry and lamb tagine. I’ve never had Moroccan food before but I really liked this dish a lot. Both are super flavorful!

chickpea curry

Butter Chickpea Curry

from allrecipes.com

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/2 cup cream or milk
  • 1 (12 ounce) can chickpeas, rinsed and drained

Directions

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

I don’t have garam masala so I just added a bit more of ginger, cumin and added allspice, cinnamon and ground coriander. I also added a tablespoon of tomato paste. Creamy, sweet with a nice spicy kick. Perfect with naan and rice.

lamb tagine

Lamb Tagine

from allrecipes.com

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

We used only 3 carrots though 5 would have been a good amount too. The carrots were yummy. We left out the saffron because it’s so expensive and we didn’t need cornstarch even though we didn’t marinate the meat and only cooked it for about an hour. We used lamb on the bone because it was what we had but it was waay too chewy. Still tasty, just needed more stewing time. We chopped up 4 big dried prunes and added that too.

naan

Finished off with store bought frozen naan brushed with melted butter. Mmmmmmm.
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Belated food post..

28 Sep

I haven’t posted in a while.. so sorry. But of course I’ve been eating a lot. So here are pictures of some foods I ate in the past week. I’m also sharing a recipe for chickpea bean mash that was learned from Rachel Ray’s 30-minute meals (made it for dinner right after watching the show too).

Cauliflower casserole – cauliflower, shrimp and bacon bits over bed of mashed potatoes and covered in mozzarella cheese as created by Mom.
cauliflower mash

Cindy came home, therefore we had lobster. That and the lobster was on sale. Boiled and eaten with melted butter. Ignore the intestines >.< they were removed before eating.. yeah I suck at food blogging.
lobster

Jalapeno corn bread with scallions and bacon. Not a success.. wished I had just made plain sweet corn bread. This had a bland pepper taste and wasn’t even spicy.
jalapeno corn bread

Madeleines again! Remember the horchata I made? All those leftover cinnamony almond grounds? Yeah, I put some in here. Used Eatyet’s recipe again and flavored with almond extract and a dash of orange extract. Came out crispy and great the first day, then put them in a bag and they went all soft and sticky. =( boo.
madeleines blanched almonds

Chickpea mash – very yummy. Like warm hummus but with more texture.
chickpea mash

Chickpea Mash
Recipe adapted from Rachel Ray’s 30-minute meals on Food Network.

Ingredients:
1 reg. size can of chickpeas, drained and rinsed
2 tsp tahini
2 tsp olive oil
1 large clove garlic, minced
1/4 cup chicken stock (or veg. stock if veg.)

Directions:
1. Roughly blend chickpeas in food processor or blender.
2. Heat oil in pot, add garlic, cook garlic for a bit but don’t let it burn.
3. Add chickpea mash to pot. Finish mashing with hand-held potato masher to desired consistency.
4. Add tahini and chicken stock and cook until some of the stock evaporates. Serve warm.

One last thing. Remember when I posted my mom’s recipe for char siu (Chinese bbq pork)? My cousin, Lisa, made it in her college dorm! Awesomeness. She said it came out good and her friends devoured it. Yay!! Here’s a picture of her results:
lisa's char siu

Potato Crust Pie

31 Aug

potato quiche

Crust made out of mashed potatoes and filled with chopped broccoli and green bell peppers along with an egg and evaporated milk mixture. Sprinkled with cheese and baked. Next time I will make it more like a quiche and use more eggs, less milk. Good pie for dinner though.

Recipe from Homegrown Wisconsin CSA newsletter (week 8 ) that was shared on Craftster.org.

Potato Crust Quiche – Crystal Lake Gardens

3-8 potatoes (1 1/2 cups mashed potatoes)
1/3 cup butter, softened
2 cups mixed, chopped, cooked veggies
1/2 cup shredded cheddar cheese
2 eggs
1 can (5.3 oz) evaporated milk
1/4 tsp salt
1/8 tsp pepper
1 cup bread cubes (optional)

Make the mashed potatoes with butter. Preheat oven to 375 degrees F. Line bottom and sides of 9 inch pie plate with the mashed potatoes. Spread vegetables over potatoes. Sprinkle cheese on top. Beat eggs, milk, salt, and pepper in a bowl. Pour over vegetables, top with bread cubes if desired. Bake 40-50 minutes. Cool for 10 minutes and serve. Makes 8 servings.

Potato Casserole

18 Aug

My mom made potato casserole the other day. It was a little dry but pretty good. Cheddar cheese and bacon sprinkled on top.

potatoe casserole