Tag: yellow potatoes
Moroccan Vegetable Tagine
Great healthy way to start off the new year!
Spice Mix
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 3 to 4 medium yellow potatoes, cut into 1 inch pieces
- 2 medium turnips, cut into 1 inch pieces
- 3 to 4 large carrots, peeled and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 4 cups chicken or vegetable broth
- Salt
- 1 cup green olives, sliced
- ½ cup dried apricots, sliced
- ½ cup slivered almonds
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 2 tablespoons dried mint, crushed
Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.
Hanger Steak with Caramelized Onions, Roasted Potatoes, Gorgonzola and Red Wine Demi
- 1-2 pounds hanger steak
- Salt
- Coarse black pepper
- 1 tablespoon extra light olive oil
Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.
Caramelized Onions
- 1 large yellow onion, sliced thin
- 1 tablespoon extra olive oil
- 1 teaspoon salt
- ½ teaspoon sugar
Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.
Roasted Potatoes
- 3 to 4 medium yellow potatoes, cut into a half inch dice
- 2 tablespoons extra light olive oil
- 1 teaspoon salt
- Pepper
Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.
- ½ cup gorgonzola cheese, crumbled
Red Wine Demi-Glace
- ½ cup red wine
- 2 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 shallot, minced
- Salt
- Pepper
Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.
Buttered Haricots Verts
- 1 pound trimmed French green beans
- 1 tablespoon butter
- Salt
- Pepper
Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.
To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.
Greek Chicken with Potatoes & Feta
- 1 to 1½ pounds chicken thighs and legs (bone in)
- 5 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh oregano (1 teaspoon dry)
- ½ cup kalamata olives (pitted)
- Juice of half a lemon
- 2 teaspoons salt
Transfer the garlic, oil, olive, oregano, lemon juice and salt into a mortar and pestle (or a processor). Take the paste out and add to a large zip lock bag with the chicken pieces. Marinate for 3 to 4 hours.
- 3 to 4 medium yellow potatoes, peeled and cut into 1 inch pieces
- 3 to 5 plum tomatoes, cut into 1-inch pieces and seeds squeezed out
- 1 tablespoon extra virgin olive oil
- Salt
- ½ cup crumbled feta cheese
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil. Add the chicken with the marinade. Add the potatoes, tomatoes, oil and salt. Mix well and bake in oven for 40 to 45 minutes till the chicken is tender and potatoes are crisp. Take out of oven and garnish with feta. Serve with roast vegetables and couscous.
Fish and Chips- My Way!
Who doesn’t like a delicious plate of fish and chips?? It was my first try making this delicious English classic. It was a great attempt.. and healthier too. I made a very flavorful batter and made my delicious oven fries. I paired it with a healthy tartare sauce and minted mushy peas… recipes to follow..
- 4 cod fish fillets
- ½ teaspoon smoked paprika
- Salt
- ¼ cup plain flour
Sprinkle the fish with paprika and salt. Dredge with flour and keep aside.
- ¾ cup plain flour
- 1 teaspoon baking soda
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup cilantro, chopped
- 2 green onions, chopped
- 1 small 8oz can club soda
Heat about 2 cups oil in a heavy saucepan.
Add the flour, baking soda, smoked paprika, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.
Oven Fries
- 5 to 6 medium yellow potatoes, peeled and cut into small wedges
Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.
- 3 tablespoon extra virgin olive oil
- 2 teaspoons salt
Preheat oven to 400 degrees F.
Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.
Cilantro Chicken Shepherds Pie with Brussels Sprouts
I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!
- 2 tablespoons butter
- 2 cups shredded Brussels sprouts
- 2 cups of leftover cilantro chicken, shredded with gravy
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- Salt
- 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
- ½ cup half and half
- 1 tablespoon butter
- 1 egg yolk
- Salt
- Pepper
Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.
In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.
Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.
Potato and Pepper Home Fries
I wanted to post this recipe for the longest time. I don’t end up making these home fries very often but they are so delicious… they deserve to be on this blog! Try this next time you are in the mood for eggs…
- 2 tablespoons extra light olive oil
- 6 to 7 green onions, whites and greens chopped and separated
- 3 garlic cloves, chopped
- 3 to 4 medium yellow potatoes, chopped into ½ inch cubes
- 1 yellow or any color pepper, chopped
- Salt
Add the chopped potatoes to a medium saucepan. Top with water and bring to a boil. Drain and let dry.
Heat a cast iron pan with the olive oil. Add the potatoes and sauté on medium heat for 5 minutes. Add the whites of the green onions, garlic and yellow pepper and sauté for another 5 to 10 minutes. Add salt and the greens of the green onion. Check for seasonings and serve with brunch or breakfast.
Oven Fries with Chives and Green Onions
- 5 to 6 medium yellow potatoes, peeled and cut into small wedges
Transfer the wedges and some water to a medium saucepan. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges to a lined cookie sheet. Pat dry with a paper towel.
- 3 tablespoon extra virgin olive oil
- 2 teaspoons salt
Preheat oven to 400 degrees F.
Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown.
Topping
- 3 to 4 green onions, chopped finely
- ¼ cup chives, chopped finely
- Zest of 2 limes
- 1 teaspoon kosher salt
Mix all the ingredients and add to the hot fries. Serve immediately.