chunky potato curry with garlic and peanuts

Guest Blogger: Molly Warner!

This does not make sense to cook unless one makes a stop first at an Indian Market. Then all will be clear. Like, who knew where to buy curry leaves!

CHUNKY POTATO CURRY WITH GARLIC AND PEANUTS

From 660 Curries: The Gateway to the World of Indian Food by Raghavan Iyer

Once in a great while a curry comes along that blows everyone's palate, including my own. This Maharashtrian-influenced potato dish will appeal to all, and I have no qualms betting my first-born on it. Even though it is a great side dish, I often stuff it into slices of pita bread for a substantial lunch, along with a bowl of creamy kidney beans.

Serves 8

2 tablespoons white sesame seeds
2 tablespoons raw peanuts (without the skin)
4 medium-size cloves garlic
3 dried red Thai or cayenne chiles, stems removed
2 tablespoons peanut or canola oil
1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
1/2 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 teaspoons coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems
12 medium-size to large fresh curry leaves

1. Combine the sesame seeds, peanut, garlic, and chiles in a food processor, and pulse to form a gritty, sticky, mellow-smelling blend.
2. Heat the oil in a medium-size saucepan over medium-low heat. Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release its own oils and loosen, turning crumbly and nutty brown, 5 to 8 minutes.
3. Meanwhile, drain the potatoes.
4. Stir the turmeric into the sesame-peanut blend and cook for 5 seconds. Then add the potatoes, tomatoes (with their juices), 1 cup water, and the salt. Stir once or twice, raise the heat to medium-high, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, 25 to 30 minutes.
5. Stir in the cilantro and curry leaves, and serve.

chocolate guiness cake

Guest Blogger: Molly Warner!

This one is random...but delicious. Do not be intimidated by the length of the recipe. If I can make it, anyone can. And I have to credit the illustrious Nigella Lawson for it...

CHOCOLATE GUINESS CAKE

Cake
1 cup Guinness stout
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups granulated sugar (superfine, if possible)
3/4 cup sour cream (or plain yogurt)
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Icing
8 oz cream cheese
1 cup confectioners' sugar
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment paper. Pour Guinness into a large saucepan, add butter and heat until melted, then remove from heat. Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla, then pour into brown, buttery, beery mixture, and finally whisk in flour and baking soda. Make sure flour is integrated.Pour cake batter into greased and lined pan, and bake for 45 mins to an hour (check at 45 mins for doneness). Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand. Place cream cheese and confectioners' sugar into a mixing bowl and beat until smooth. Add cream and beat again until you have a spreadable consistency. Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint. Yields about 12 slices.

sunday eye of round

This is a great recipe for Sunday lunch because it cooks in a turned-off oven for several hours while you're off at church.

SUNDAY EYE OF ROUND

1 eye of round, 2-4 lbs
lemon pepper seasoning

Rub seasoning all over the outside of the meat. Bake in a preheated oven at 500 degrees: 6 minutes for every 1 lb of meat. Do not open the oven door, but turn off the oven and leave the meat inside for 2 hours.

Slice with an electric knife and serve.

turkey sloppy joes with corn

The corn sweetens up this tangy classic. Pile on the chili powder for a little kick.

TURKEY SLOPPY JOES WITH CORN

1 tsp olive oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1 tbsp chopped jalapeno
2 garlic cloves, minced
1.5 lbs ground turkey
1 6 oz can no salt-added tomato paste
2 tsp chili powder
1 tsp ground cumin
½ tsp salt
1 14 oz can fat free, less-sodium broth
1 15 oz can no salt-added corn, rinsed
6 whole wheat hamburger buns, toasted

Heat oil in skillet over med-hi heat, add onion, pepper, garlic, Sauté 3 minutes. Add turkey to pan, cook until crumbly. Stir in tomato paste, cook 2 min. add chili powder, cumin, salt, broth. Reduce heat and simmer 12 min. stir in corn and cook for 2 more min. spoon 1 cup mixture between top & bottom of buns.

(Delicious with a side of sliced tomatoes topped w/ crumbled blue cheese.)

greek chicken & tzatziki sauce

Oniony, garlicky joy. With a big dollop of tzatziki.

GREEK CHICKEN

2 tbsp olive oil
¼ cup minced garlic
3 tsp dried oregano
1 tsp salt
½ tsp pepper
2 large onions, quartered
3 lbs chicken, in strips

Combine all ingredients in slow cooker and cook on low for 7-8 hours. You should be able to tear it apart with a fork when it’s ready. Serve on whole wheat pita bread with tzatziki sauce and a big greek salad.


TZATZIKI SAUCE

16 oz fat free plain yogurt
2 large cucumbers, peeled & diced
2 tbsp olive oil
½ lemon (juice)
Salt & pepper to taste
1 Tbsp dill
3 cloves minced garlic

Mix all ingredients well in a food processor.

artichoke & goat cheese stuffed chicken

A little labor intensive...but well worth the work.

ARTICHOKE & GOAT CHEESE STUFFED CHICKEN

½ cup Italian seasoned breadcrumbs
½ cup (2 oz) goat cheese
¼ cup chopped fresh basil (at least)
6 canned artichoke hearts, rinsed, drained & chopped
1 red bell pepper, bottled, roasted, rinsed, drained, chopped
4 (6 oz) chicken breasts
¼ tsp salt
¼ tsp freshly ground pepper
3 quarts water

Combine first 5 ingredients in a bowl, stirring until well blended. Slice each breast lengthwise, cutting to, but not through, the other side (butterfly). Open the two sides, laying the breast flat. Place between 2 sheets of plastic wrap, pound to ¼ inch thickness using a mallet. Sprinkle the chicken w/ salt and pepper. Divide artichoke mixture into 4 equal portions, spoon each portion down center of each breast, leaving an inch border at each end. Fold the sides over the filling (like a hot dog bun around a hot dog, except the 2 sides will touch). Place a 2 ft long sheet of plastic wrap on the counter w/ the long side hanging over the edge of the counter. Place the breast on the far end of the plastic, seam side down, and tightly roll the chicken toward you (like a jelly roll). Twist the ends in opposite directions to form a cylinder and tie knots on each end. Repeat the process with a 2nd piece of plastic wrap to ensure the chicken is tight and waterproof. Bring 3 quarts water to a boil in a large pot, add chicken. Reduce heat and simmer chicken for 15 min (don’t boil). Turn occasionally. Remove from water and let stand 10 minutes. Cut into rounds and serve! We like to arrange the rounds over a bed of mixed baby greens drizzled with fresh lemon juice, olive oil & pepper.

orange chicken

The orange flavor in this is great and not too overwhelming.

I put mandarin oranges on EVERYTHING, so this one is right up my alley.

ORANGE CHICKEN

6 oz frozen orange juice
½ tsp dried marjoram
6 chicken breasts
¼ cup cold water
2 tbsp cornstarch
1 can mandarin oranges (garnish)

Place orange juice, marjoram and chicken in a slow cooker for 7-9 hours on low. Take chicken out, add water and corn starch (1st together) then to the sauce. Let simmer for 15-20 minutes, stir occasionally. Serve chicken over brown rice. Top with orange sauce and mandarin oranges.