52Weeks · Appetizer · Gluten Free · Side Dish · Vegan

Wasted Time

Twice Baked Potatoes – Samosa Style

This recipe is probably one of the first ones I ever wrote down as a MUST DO and I’m finally getting to it – four years later! The original recipe that I saw oh so long ago featured a standard russet potato, but I knew from the beginning that I wanted to try a sweet potato.  While regular potatoes are rather awesome, sweet potatoes are the definition of perfection in my opinion.  Previous curry experience gave me the confidence needed to start experimenting which is why this recipe went from a standard baked potato to a glorious twice-baked potato.  Twice baking gave all the ingredients time to get acquainted with each other, something I was worried wouldn’t happen in just making a topping and pouring it on top.


The real trick with this dish is cutting up the cauliflower as close to the same size as the peas as possible.   Not only does it insure everything fits inside the potato skin, it helps keep an even cooking time.  I’m also sending this potato-tastic dish over to /52weeksofcooking for their potato challenge – for while it’s a bit late it’s the perfect dish as it’s all about the potato!

Gluten Free · Soup · Vegan

Bring it all Back

Curry Cauliflower Soup


Finally reaching the end of hot soup season – time to put away the stock pot and the dutch oven and get ready for fresh vegetables and cool dishes.  However Mother Nature seems to be wishy-washy right now, and a few of these rainy days have been downright cold!  So brought out my reliable pot and got to work creating a dish that would warm us up, while taking advantage of the early spring produce.  Early spring is the only time I ever get cauliflower, as much as I enjoy the stuff the price is more than a bit insane the rest of the year.  So for these few weeks I will enjoy this pale beauty and figure out how many different ways I can prepare it.


For those of you that do “normal” dairy I still recommend using the coconut yogurt as it really adds something to the soup.  While the coconut yogurt isn’t as strong as standard coconut milk (or creme) it still adds enough of a hint to really make the curry POP.  I enjoyed this along with some crusty bread so as to insure that no soup was left behind.

Home Cooking · Soup

Fits Just Right

Cheesy Brassica Soup

My kitchen now has LIGHT!  Since buying my house many moons ago I had been dealing with a rather dark interior galley style kitchen that was lit by one 4×4 recessed light.  This recessed light was not one of those nice “let there be light” versions, but rather the kind frequently found over the shower in middle school locker rooms across the nation.  So not only did I suffer from no light, I also had to deal with everything being tinged a sickly yellow shade.  Not anymore!!!  Now my kitchen has three (3!!) gorgeous modern normal recessed lights and I can finally see what I’m doing in the kitchen at all  hours of the day.  There are a few more things left on the kitchen to-do list, but having these new lights is enough to satisfy me for now.  For some reason it seems that doing one project seems to push me towards other projects, many of which are on the don’t really need but man would it be nice list.

This soup was one of the first things I made in my “new” kitchen, and with that I was finally able to appreciate how white cauliflower really is.    I also wanted to cook something a little different than normal, using some new-to-me herbs and another attempt at a cauliflower soup.  I number of years ago I tried recreating a delicious Curried Cauliflower soup and failed dramatically, killing my old blender and a nice white sweater in the process.  Since soupgate, I had avoided using cauliflower in anything but basic stir frys for fear of recreating the crime scene that featured cauliflower soup on the walls…ceiling…and dogs.  My new kitchen gave me the strength to get over my issues, knowing that with my new lights I would be able to see if the blender lid wasn’t fully sealed.   This time, I would be eating the soup instead of wearing it!


Perfection!  I served this with some left over English Muffin bread to make sure none of the soup escaped by hanging on to the side of the bowl.   In the end I did decide to use my immersion blender instead of my pretty pink blender, just didn’t feel like tempting fate.  If you decide to add salt or pepper, make sure to wait until after adding the cheddar cheese to avoid a salty mess.

Secret Recipe Club · Vegan

Heart Lead

Daniel’s Tribute: Cauliflower, Potato, and Pea Curry

I am a creature of habit.  Every morning I wake up, feed the puppies, check email, shower/dress, and then check out my blogs while waiting for my hubby to finish up before carpooling out to the office.  A few Mondays ago I saw a blog post that caused me to double take, a post of remembrance for Daniel of Haggis and Herring.  I read the eulogy his loving wife wrote for him almost a dozen times before it finally sunk in.  I didn’t know Daniel in real-life, but had “met” him via the Secret Recipe Club.  Daniel was the person who always posted comments once everything went live, who was on the SRC Facebook page giving out advice and tips.   His blog posts were always some of the first ones I read, and I was always hoping that eventually I would be partnered with him for Secret Recipe Club.  For some reason whenever the linksy would post, I always wound up on H&H within the first three clicks.



In honor and remembrance of Daniel, the Secret Recipe Club has joined together across the four groups to pay tribute to such an active member of our family.  Each person was asked to pick one of the MANY recipes from Haggis and Herring.  When it came time to make a decision regarding the recipe I knew I wanted to do something that wouldn’t did any type of altering.  Luckily, there are many amazing vegetarian recipes on his blog to pick from.  In the end I went with an Indian recipe, after reading on his brother’s blog about Daniel’s passion for food coming out during his time working at an Indian restaurant.   Daniel’s recipe for Potato, Cauliflower, and Pea curry is better than any take-out I have ever had.  Maybe it’s the Amchur powder.  Or maybe it’s that passion his brother referenced.  My guess, it’s the passion he had for food.

Daniel, you will be greatly missed by everyone that had the privilege to know you.
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Went to the Chapel

BBQ Pineapple Tofu Pizza (w/Cauliflower Crust!)

So it’s official: Joe and I are married!  While it might have rained on our wedding day, it was still amazingly wonderful and perfect and I’m still giddy thinking about our special day.

I was hoping to have posts up and running while I was out but that didn’t happen and for that I’m sorry.  Hopefully I’ll be more on top of things for the honeymoon, because I have some great late spring recipes to share.  While I’m still on my quest to use more local and seasonal produce, I’m also trying to reduce waste by reusing leftovers in new and (hopefully) creative ways.  This recipe might not be Le Cordon Bleu quality, however it is amazing and delicious and a great way to use up leftover tofu (or chicken).   I decided to clean out the cauliflower in my drawer as well after seeing more than a few recipes featuring a cauliflower pizza crust.  In the end I used a modified version from Eat.Drink.Smile since I don’t have a ricer and also have a need for large amounts of garlic in my pizza.


This took care of a fair amount of the veggies in my fridge, and I have a feeling that some swiss chard (or kale) also would have gone well on this pizza.  The cauliflower crust also goes great with pesto sauce, just add some feta, red onion and eggplants and enjoy a modified take on a Greek Pizza.

Home Cooking · Slow Cooker

Say it Loud

Shepherd’s Pie
So has everyone recovered from the Thanksgiving overload?  I wish I could say I was good this year but…I think the amount of Pecan Pie I consumed goes against that statement on all levels!  There is just something about Pecan Pie that makes me forget how many calories are in each deliciously amazing slice, yummy!  The end of Thanksgiving also mean leftovers and this year I was left with a VERY large amount of mashed potatoes so time to figure out the perfect ways to utilize those spuds.  Enter: the slowcooker!  I have talked before about how amazing I find slow cooker and how much I try to utilize it this time of year. There is just something wonderful about coming home to an amazing smell and a ready to go dinner that makes winter traffic melt away.   This recipe also involves very little prep in the morning, and when you get home all you have to do is mash some potatoes which is another great way to get rid of any lingering traffic issues.

– 2 cans white beans
– 2 cups frozen edamame
– 1lb baby carrots, broken in half if desired
– 1 onion, cut into wedges
– 2 cups frozen cauliflower florets
– 1 cup frozen peas
– 1 cup frozen corn
– 1 can low sodium cream of mushroom soup
– 1 1/2 cups water
– 2 1/2 cups mashed potatoes
– 1 cup shredded cheddar cheese
– salt and pepper to taste

1. Stir together all of the ingredients minus the potatoes and cheese in a large slow cooker.  Cook on low for 8-9hrs
2. Meanwhile prep the mashed potatoes using your favorite recipe.  I use one from the Joy of Cooking for Garlic Mashed Potatoes but anything goes!  If you want to make this super easy some grocery stories sell mashed potatoes in the prepared food section.
3.  Season the vegetables to taste with salt and pepper.  Spoon the mashed potatoes on top and turn slow cooker to high.  Cook for 30minutes, top with the shredded cheese then cook for a final 30minutes. Serve!

Nice and simple and delicious! Feel free to switch up the vegetables going inside the pie based on what you have available and what your family prefers.  You could also substitute out the 1/2 cup of water for 1/2 cup of a dry white wine for an extra taste.  This can also be prepared using the high setting for three hours in place of step one, and then following the rest of the directions as given.  This recipe is a great base for other simple slow cooker dinners, such as pot pie, vegetables w/dumplings, and tamale pie.

Joe’s Corner: Garlic tofu and veggies

Hello again. I’m a little late on this post so you’ll have to bear with me as I try to think back to the dish. I do remember it needing a fair amount of soy sauce afterwards for some flavor, but that’s just me. Old Bay would also be amazing, but then again what can’t you put Old Bay on? It is one of the easier dishes I’ve made, it simply requires a lot of cutting beforehand. A perfect excuse to bring out the laptop and put on some netflix.

1 tablespoon olive oil
1 (14 ounce) package firm tofu, drained and cubed
1 cup broccoli, cut into small florets
1 cup cauliflower, cut into small florets
1 cup carrots, julienne style
1/3 cup vegetable broth
8 cloves garlic, crushed
soy sauce to taste
1. Heat olive oil in a large skillet over medium heat. Add tofu, garlic and vegetable broth. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.

2. Add the vegetables to the same skillet and cook vegetables. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

So first of all, if you read my last post, you know I don’t pay much attention to amounts. The same went for this dish. Considering it’s simplicity I didn’t see a point to using so few veggies, so I ended up with about 5 cups instead of 3. I grabbed two heads of broccoli, one of cauliflower and 4 full size carrots. And by the way, I have no idea what a floret is, so you don’t have to either. I took the broccoli and left it large, just cutting off the majority of the stems and pulling them apart with my hands. The cauliflower I also cut the stems from, but I also used my hands to crumble it fairly small. It looked like crumbled feta when I had finished. Now julienne style carrots, I think that means like thin fries… I just cut them into thin slices. It’s all gravy.
I used 2/3 cups of vegetable broth instead of 1/3. Amanda likes to use less of the salty stuff but I figure since I’m cooking, it’s up to me. I like salt, don’t hold it against me (an everything bagel isn’t an everything bagel if it doesn’t have salt). This dish is really all about the garlic so use as much as you want. I figure you already love garlic if you’re making this dish. If not… well everyone should love garlic.
All in all this dish was very easy, and I spent my time watching netflix, cutting and stirring. Soy sauce could be any sauce you think will mix well with garlic. And this could certainly be spiced up anyway you’d want. Enjoy this light garlic dish and definitely serve with rice if you have a healthy appetite.