Tag: potatoes
Lemon Pesto Roast Chicken
Even in summer I crave a delicious roast chicken. A lot of people are intimidated and purchase them already roasted from the stores.. while that is okay in a pinch- it is really easy and satisfying to make your own… and once one tastes the difference, one can never go back.. Try this one next time you are in the mood for a yummy roast chicken..
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Green Beans with Potatoes and Coconut
Delicious Indian dish number three- this one is even better than yesterdays… the coconut comes through loud and clear..
- 2 tablespoons coconut oil
- 2 teaspoons mustard seeds
- 6 to 7 curry leaves, chopped
- 1 medium yellow onion, chopped
- 1/3 cup grated coconut (frozen)
- Salt
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- ½ cup cilantro, chopped
- 2 cups long green beans, cleaned and chopped into ½ inch pieces
- 4 to 5 medium potatoes, peeled and chopped into ½ inch squares
Heat a large saucepan with coconut oil. Add the mustard seeds and curry leaves and sauté on medium heat for a minute. Add the onion and coconut and sauté on medium heat for 2 to 3 minutes. Add the salt, turmeric, coriander and cilantro. Saute for another 2 to 3 minutes. Add the beans and potatoes. Mix well and lower heat to simmer and cover with lid. Cook for about 10 to 15 minutes. Take lid off and check if the potatoes are tender. Check for seasonings and serve warm.
Scrambled Eggs with Potatoes and Tomatoes
I love making eggs for breakfast on the weekend. I usually do scrambled- either plain or with some cheese. Some crunchy toast and a steaming cup of coffee- what else do you need?? Well, in my case, nothing else- okay some fruit as well.
My husband was watching food television- yes, most of us watch that channel at our house- and some food contest was going on where they made a huge amount of scrambled eggs with potatoes and peppers. When I asked him what he wanted for breakfast, he of course wanted scrambled eggs with potatoes.
I had purchased potatoes and garlic from the farmer’s market the day before and was excited to use the super fresh vegetables. I also had a big bowl full of cherry tomatoes from my backyard.
The dish was simple to make. I shredded a potato and cooked it on a non-stick frying pan with some oil. Once it started to develop a golden brown color, I added garlic and tomatoes with the green onions. A Serrano chili was added as well- it was super hot but so worth the flavor. Eggs with cilantro and cheese were added to the vegetable mix and stirred on a low heat until the eggs are the right consistency.
I served them with some toasted whole-wheat bread and coffee… a perfect breakfast…
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Cauliflower and Potatoes
Here we go again- this is yet another version of cauliflower. I should go back and look on this blog and count how many different cauliflower recipes I have. It is my husbands favorite thing to eat so I try to make it as much as I can- the problem is, coming up with different versions of the same vegetable- yes you are right- I am patting myself on the back for coming up with a new recipe.
Well, it is really not new. I remember eating this kind of a dish at wedding parties in India. It was not the most healthy way of cooking it.. they would fry the cauliflower florets and potatoes first and then cook it with lots of onions, ginger, garlic and tomatoes. It tasted really good but I certainly didn’t want to make it the same way. So- I decided to roast the vegetables in a large cookie sheet to attain similar results. I roasted them till they were soft and golden brown. I then started a saucepan with oil, cumin seeds, onion, ginger and garlic. I later added the crushed tomatoes and other spices.
Overall, it is a fairly simple dish with a few extra steps- but it is worth the work. The dish is delicious…
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Fish Stew with Zucchini Bruschetta
Since I am always looking for ways to incorporate more fish into our diets, my brain is usually working overtime to come up with different recipes that are delicious and healthy at the same time.
I wanted to do a simple fish stew that is a bit French and Italian at the same time. I sauteed the fish lightly and added the onions and garlic. For extra flavor, I used parsley and my favorite herb that goes so well with fish- dill. Tomato paste makes this fast stew taste like it has been on the stove for hours.
The most important ingredient in this dish (besides the fish) is the fish stock. I was able to find it at Whole Foods and I believe it is available in most grocery store. If you can’t find it, don’t worry- use chicken stock instead but I have to say, the fish stock provides a great flavor to this simple dish. I added potatoes to make this stew a bit more substantial. I was initially thinking of serving a salad with the dish but then decided to come up with a zucchini pesto and served it on top of some toasted bread- that is the Italian part of the meal.
My daughter loved the stew including the zucchini pesto bruschetta. My husband and I opened a Pinto Noir and enjoyed a lovely dinner.
Try this quick, delicious fish stew for dinner next time you feel like eating fish…
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Cauliflower with Potatoes cooked with Mustard Seeds
Here we go- I have yet another recipe for cauliflower. I am afraid very soon I will run out of ideas to make this vegetable. As I have mentioned many times before, my husband can eat this veggie 24/7. He never gets enough of it. So, I am always looking for new ways to make cauliflower.
I made this particular one with mustard seeds and curry leaves- they are the dominating flavors in the dish. It is one of my favorite combinations to cook with. I love the nuttiness of the mustard seeds and the curry leaves. I usually pair them with ginger and lots of coriander powder. It always results in a delicious dish no matter what it is.
I served it with freshly made rotis and we had a delicious meal. Please help me out with other cauliflower recipes- do you have a favorite?
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Aloo Mattar Gajjar- Potatos Peas and Carrots- A Delicious Indian Vegetable Dish
I consider this my quick, easy, go to meal when I have no idea what to make. It is also a pantry dish since I always have potatoes outside in my basket, peas in the freezer and carrots in the fridge. It is an instant side vegetable or even a whole meal.
I decided to make this vegetable with some lentils and fresh rotis. As I was making this vegetarian dish, my daughter’s friend who was visiting asked if she could stay for dinner. I told her it was fine with me but would she be okay with Indian food?? She nodded and said ‘no problem’. Just to make sure I showed her what I had- and her answer was still the same.
I was a bit skeptical if the friend is going to like what she eats only because it would be new to her. I decided to make the fresh rotis and stuff them with the vegetable and roll them up. I asked the girls if they wanted a vegetable roll and they got very excited. I was still quite skeptical about the whole thing and wasn’t sure what I would feed her if she decided not to have what I had cooked.
As I served them the meal, they picked up the rolled rotis and began eating them promptly. It wasn’t a problem at all and I am extremely happy that I was able to introduce a new cuisine to my daughter’s friend. Most of all it is very sweet to see how much they love spending time with each other- especially eating together…
Try this quick dish next time you run out of ideas….
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