I can’t believe today is already day 4 of TripleSBites – I’ve had so much fun thinking up recipes that fit the theme of “sexy, saucy, spicy” that I just want to keep going! The event ends on Monday and my last recipe is a BIG one involving special equipment in order to pull it off – go big or go home right? Today’s special ingredient also fits the description of “going big” as VooDoo Chef’s RED spice is out of this world! I first tested it out last week while making my loaded potato soup, adding a bit of smokiness to the dish, but today’s dish really allowed the spices to shine all on their own.
There’s no denying that I enjoy potatoes, a quick ctrl+f of my recipe page will quickly prove this point – and with that I’m always trying to find new ways of working with them. After making the soup, I wanted to try the spices with potatoes in a more intense pairing and with that debating doing a gratin of some form. Then I caught a glimpse of a very old commercial, and remember the awesomeness of Shake ‘N Bake. I might be a vegetarian now, but as a kid I loved helping my mom toss the chicken in a bake and shake it all up. While they did eventually release a potato version, I don’t remember ever trying it – but figured that if it worked for them it would work for me.
Doing the shaking in two parts really works the best – otherwise the spices and the oil tend to just clump at the bottom of the bag and not join the party. I served this with some awesome vegan mayo that I got from another TripleSBites sponsor! Being able to enjoy a saucy spicy mayo that was free of gelatin was fantastic, the consistency is a bit looser than a standard mayo but oh my goodness is it every tasty. Intensity Academy also offers a fantastic Chai Sweet Chili sauce that I also received as a gift, but so far I’ve only used it on a non-vegetarian dinner that I served the husband (it was a hit!).
Note: While I did receive the VooDoo Chef RED spices for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Another day, another delicious recipe! I was hoping to start prepping some delicious spring-themed treats but apparently mother nature is not quite ready for that. As I’m writing this the temperature is preparing to drop some 40 degrees, and with the forecasted wind chill we’ll be back in the single digits. So instead of thinking up ways to use the asparagus that will soon be arriving in the market, I’m back to my winter favorites: root vegetables (and mushrooms)! This dish doesn’t really have a name as it’s a bit of a hybrid between an au gratin and a vegetable lasagna. While lasagna noodles could be used I’m trying to think outside the pasta box – and so I decided to use pan fried potatoes as my “pasta” with various vegetables in between.
1 cup plain Greek Yogurt (coconut or dairy - can also use ricotta cheese)
1 1/2 cups kale (or chard or spinach), divided
Parmesan Cheese (optional), finely grated
Mozzarella Cheese (optional), shredded
Heat half of the olive oil in a deep saute dish over medium heat. Add the herbs and cook for 1 minute, then add the potatoes and cook until lightly brown. Remove from heat and set aside
Heat the remaining olive oil in the pan along with the garlic and onion. Cook for 5 minutes and then add the mushrooms along with the carrots and parsnip. Cook for another 7-10 minutes, or until carrots become slightly tender.
Meanwhile prepare the sauce by melting the butter in a small saucepan. Stir in the flour and allow to turn slightly golden before slowly whisking in the milk. Bring to a simmer, then cover and turn heat to low.
Preheat oven to 375.
Spoon 1/4 cup of the sauce into the bottom of a 2QT casserole dish, and use a spoon to spread the sauce around the bottom and sides of the dish. Begin layering starting with a single layer of the potatoes, then add 1/3 of the mushroom mixture, then 1/2 cup of the fresh kale, and 1/3 cup of the Greek Yogurt. Add 1/4 cup of sauce and then begin layering again - topping with a final layer of potatoes and sauce. (Optional - add shredded cheese on top of the sauce)
Bake for 35 minutes, or until sauce starts to brown on the edges. Remove from oven and allow to cool for at least 5 minutes before serving.
Earth Balance makes an awesome vegan "butter" while So Delicious (coconut) is my choice for Milk products, including Greek Yogurt. I used normal mozzarella in mine but have had Daiya before at various VegFests and rather certain it would be a great alternative! None of these companies know who I am as far as I'm aware - I just like what they sell!
Once plated this isn’t the prettiest of dishes, lots of white with a bit of green and orange for color – but it’s delicious! I served it with some crusty sourdough, but anything with a good crust will do well when it comes to getting every last bit of the sauce. I’m sending this on over to the amazing Ren who hosts Simple and in Season, and I’m crossing my fingers and hoping that winter will soon be over. As much as I enjoy root vegetables, I’m ready for some fresh greens and spring onions!
When I saw the challenge for /52weeksofcooking was North African cuisine, I was a bit nervous. Most of my recipes draw on meals I’ve had or meals I’ve seen prepared on one of the many cooking reality shows on TV. While I’ve prepared a fewtagines, that’s really the limit of my N. African exposure so I set out on an internet search. First I decided to focus on nations in Central North Africa, in order to avoid the temptation to do another tagine or something that might be considered more Middle Eastern. Which is what led me to finding the Algerian Brik (or Borek), which seems to come in many varieties across N. Africa thru the Middle East and up in to South Eastern Europe/South Western Asia. After reading a few articles on the history and origin of this easy to transport dish I realized I had a different version of it while in NYC last winter. So with my new found knowledge, and a halfdozenrecipes, I set out to figure out the best way to conquer this dish while living in temporary housing. I decided to use pre-made phyllo dough and got a variety of ingredients for the fillings. Previous experiences with phyllo dough led me to go for the flat “panini” style we had in NYC but I’m hoping one day to have the skills to make these cigar or “eggroll” style.
Traditional filling includes eggs, which I used in two of the boreks. All of them were filled with onion, spinach, mashed potato, and a garlic clove.
4 tbsp extra virgin olive oil, divided
12 sheets of phyllo dough (10x20)
2 cups mashed potatoes , divided in to 4 portions
1/2 lb fresh spinach (or kale) well washed and torn
1 cup onion, diced and divided in to 4 portions
4 garlic cloves, minced
2 eggs, cooked scrambled style (optional)
1 cup feta cheese (optional)
Take three sheets of phyllo, make sure to cover any not being used with a moist papertowel, and fold in half so that the sheet becomes 10x10. Place desired fillings in the middle third on the phyllo dough, and then fold over the edges as if wrapping a present - ends first and then sides.
Preheat oven to lowest setting possible, along with a lightly greased cookie sheet.
Heat the oil in a large skillet or other flat-bottomed pan. Place borek folded side down in the pan and cook for 7 minutes, or until starts to turn golden. Gently flip the borek and repeat on other side.
Place the finished borek on the cookie sheet in the oven in order to keep warm while preparing the final boreks.
I love dishes like this, quick and simple with a million different preparations. Once I’m fully moved in to our new place I’m hoping to give the fried version a try, though I think I’ll stick to pre-cooking the eggs if I use them. I served this with a bit of Greek Yogurt, though sour cream would also work – or nothing at all!
Time for October’s installment of Secret Recipe Club!! This month I was assigned the amazing Camilla who blogs over at Culinary Adventures with Cam. I was immediately blown away by how many amazing international dishes she has her blog, including recipe from Malaysia, Kiribati, and Estonia. I came oh so close to trying the rhubarb cake but the farmer’s markets were working against me so I went for my back-up recipe: Aloo Tiki from Pakistan. I loved that the recipe was vegetarian to begin with, and by leaving out the egg wash I was able to make these appetizers vegan friendly as well.
about 2 lbs of small potatoes, red or white - well scrubbed and halved
1 tbsp cumin seeds
1/2 tbsp dried parsley
1/2 tsp ground coriander
2 cloves garlic, minced
Boil the potatoes in salt water until tender, around 30 minutes. Then drain, mash, and set aside to cool.
Meanwhile toast the cumin seeds in a small skillet over medium heat until dark, around 3 minutes. Removed from heat and then mash in to the potatoes, along with the remaining spices. Form potatoes in to patties, about 4 inches round.
Heat the vegetable oil in a large skillet, oil should be around 1/2 inch deep. Once hot add the potato patties and pan-fry until brown, 5 minutes on each side. Remove to plate covered in a paper towel and allow to cool.
Serve and enjoy!
I added some chopped red onion to the last few - which of course wound up in the pictures!
These were amazing, both with our dinner curry and as breakfast the next morning. For breakfast I paired them with applesauce, my mom went for the sour cream, while my sister enjoyed them naked. Any way you dress them up (or not!) they were AMAZING!
Welcome to the official end of summer – when bbqs and picnics have one last blaze of glory before grills are covered and picnic baskets are put away. This past weekend we went to two different bbqs, and I decided to bring along one of my favorite potato salad recipes. While my family normally goes for the yellow potato salad, on occasion things get switched up and we go for the classic white potato salad. This recipe is slightly tweaked from the original version in an attempt to lighten up this traditionally mayo heavy dish. I decided to use one of my standard “tricks” and switch out the mayonnaise for yogurt. While in most cases I go for Greek yogurt, I decided to use standard yogurt in order to keep the dish moist. The main key is making sure it’s low-fat and plain flavored – and while I tend towards coconut milk, standard dairy or almond based would work just as well.
The real key with this dish is layering everything, giving all the ingredients a chance to meet each other if you will. Which is probably why this dish is best done the night before a gathering, or early morning. I’m sending this over as a late submission to /52weeksofcooking classic family recipes week – in my attempt to get back on schedule with everything. My mind set isn’t back to 100% yet (see last post for explanation) but it feels good to be back in the kitchen, and hopefully my mojo is just chilling behind the flour raiding the last of the chocolate chips.