Potato Curry

This recipe is a big hit in our family! It’s easy to make and full of flavor. We serve it with yellow rice and naan on the side.  I wasn’t able to find garam masala, so I used 1 teaspoons ground coriander, 2 teaspoons ground cardamon and 2 teaspoons ground cinnamon. I bought naan already baked from the grocery store. To soften it up some I wrap it in a moist paper towel and microwave it for 30 seconds. There are many flavors of naan available to buy. We like the garlic and whole grain.

 

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 2 large carrots, sliced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper (optional)
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 2 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

 

Directions:

1. Place potatoes and carrots  into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, potatoes and carrots. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

 

Tamale Cakes

This is a recipe very similar to The Cheesecake Factory’s Sweet Corn Tamale Cakes.

 

Ingredients:

SALSA VERDE

2 tomatillos, chopped (remove papery skin)
4 ounces mild green chilies
1 green onion, chopped
2 tablespoons cilantro, fresh
1 1/4 teaspoons ground cumin
salt & fresh ground pepper

TOMATO SALSA

1 medium tomato, diced
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
salt
fresh ground pepper

SOUTHWESTERN SAUCE

1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
salt
garlic powder

TAMALE CAKES

1 1/2 cups corn, sweet frozen
1/2 cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 tablespoons all-purpose flour

GARNISH

1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons cilantro, fresh chopped

Directions:

1. Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.

2. Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.

3. Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.

4. Preheat oven to 400°F.

5. For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.

6. Combine pureed corn with softened butter, sugar and salt.

7. Blend well with electric mixer until smooth.

8. Add masa and flour and blend well.

9. Mix in the remaining 1/2 cup of frozen corn by hand.

10. Measure 1/2 cup portions and form into 3-inch patties.

11. Arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.

12. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

13. While the cakes are baking, spoon some Salsa Verde onto a platter.

14. Coat the entire plate with about 1/4 in of the salsa.

15. Arrange the Tamale Cakes on the Salsa Verde.

16. Add a spoonful of Tomato Salsa on top of each Tamale Cake, then a dollop of sour cream, Southwestern Sauce, avocado and cilantro.

 

Coleslaw with pineapple

This twist on traditional cabbage slaw gets a touch of sweetness from pineapple and a little zip from horseradish dressing.

Ingredients:

• 1 can (20 ounces) unsweetened pineapple tidbits
• 4 cups shredded cabbage
• 1/2 cup shredded carrot
• 3 tablespoons  mayonnaise
• 2 tablespoon lemon juice
• 1 1/2 tablespoons prepared horseradish
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt

Directions:

1. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use).
2. In a large bowl, combine the pineapple, cabbage, carrot and raisins.
3. In a small bowl, combine the mayonnaise, lemon juice, horseradish, celery seed, salt and reserved pineapple juice; whisk well.
4. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 2 hours.

Hot Chile Grilled Cheese

This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well.

Ingredients:

• 4 poblano peppers
• 1 14-ounce can pinto beans
• 3 tablespoons prepared salsa
• 1/8 teaspoon salt
• 1/2 cup shredded Monterey Jack or Cheddar cheese
• 2 tablespoons low-fat plain yogurt
• 3 scallions, sliced
• 2 tablespoons chopped fresh cilantro
• 8 slices sourdough bread

Directions:

1. Place peppers on a broiler pan. Raise the shelf in your oven to its maximum height. Turn the broiler on high. Allow peppers to broil for five minutes or until char covers more than fifty percent of the pepper. Turn the peppers and repeat until all sides are sufficiently charred.
2. Remove the peppers and place them into a large plastic food storage bag or a bowl covered with plastic wrap.  The heat from the peppers will create steam, further softening the skin and separating it from the pepper’s flesh.
3. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
4. When the peppers are cool enough to handle, peel the loosened skin from each pepper. Slice each one in half lengthwise and remove the stem and seeds.
5. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
6. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
7. Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

Stovetop Variation:  Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.

Quinoa Salad

Ingredients

• 2 tablespoons olive oil, divided
• 1/2 cup chopped yellow onion, from one small onion
• 1 cup quinoa
• 1-2/3 cups low sodium vegetable broth
• 1 teaspoon salt, divided
• 1 cup chopped tomatoes
• 1 can black beans, drained and rinsed well
• 1-1/4 cups fresh cut or frozen corn that has been cooked
• 2 scallions, white and green parts, finely sliced
• 1 small jalapeno pepper, seeded and finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1/2 tsp ground cumin
• 1 large avocado, cut into bite-sized chunks

Directions:

1. Put the cumin in a pan and toast over medium heat for about a minute and set aside.
2. Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
3. Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl.
4. Put  black beans, tomatoes, corn, scallions, jalapeno, cilantro, in mixing bowl with cooked quinoa. Add remaining tablespoon olive oil, lime juice and cumin in a small bowl and whisk together. Then pour over quinoa mixture and toss to coat. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.

Quinoa Stuffed Baked Eggplant

Ingredients:

1  cups quinoa
1 1/2 pounds eggplant
2 cups water
1/2 teaspoon salt
3 tablespoons olive oil
1 cup chopped red onion
Salt and freshly ground pepper
1 1/2 cups corn kernels (about 2 ears of corn)
1 generous cup chopped tomato
3 cloves garlic, minced
1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried)
1 tablespoon fresh Italian oregano leaves, chopped (or 2 teaspoons dried)
3 ounces feta, crumbled

Directions:

1. Rinse and drain quinoa three times. Boil water in a pan with a tight lid. Add salt and quinoa, stir well and reduce heat to barely simmer for 15 minutes. When you see that  liquid has been absorbed and little spirals are visible on each grain, remove from heat, cover and let stand for 5 minutes. Add 1 tablespoon olive oil, taste, and season with salt and pepper. Stir, cover, and let stand.

2. Preheat oven to 350°F. Halve the eggplant lengthwise. Carefully cut around eggplant’s perimeter, leaving about a 3/8-inch shell without cutting through the bottom. Remove inner flesh by scoring it and cutting it into chunks (I use a grapefruit spoon to remove the flesh). Chop flesh into 1/2-inch pieces.

3. Rub olive oil inside the eggplant shells and season them with salt and pepper. Place in a lightly oiled baking dish and bake for 15 minutes while you prepare the filling. Smaller eggplants may need only 10 or 12 minutes. The eggplant shells should be partially but not completely cooked.

4. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Sauté onion for 1 to 2 minutes, add eggplant, stir, cover and cook for 2 to 3 minutes. Stir again so it doesn’t stick, season with salt and pepper, cover and cook for 3 minutes. Stir and repeat for 3 more minutes. Add corn, tomato, garlic, and dried herbs (add fresh herbs later). Stir and cook 3 to 4 minutes. Remove from heat.

5. Add 2 cups cooked quinoa to the pan along with the fresh herbs if you’re using them, and toss to mix. Add most of the feta, leaving just a little to garnish the top, and toss. Taste for salt and pepper. Heap shells with filling, then mound nicely and sprinkle with feta.

6. Bake for 25 to 30 minutes; smaller eggplants will probably take about 20 minutes. Let stand for 5 minutes and serve. This is also good served at room temperature.

Cooking Oil Chart with Smoke Points

Cooking Oils / Fats	Smoke Point °C	Smoke Point °F	Omega-6: Omega-3 Ratio (plus other relevant fat information)
Unrefined flaxseed oil	107°C	225°F	1:4
Unrefined safflower oil	107°C	225°F	133:1
Unrefined sunflower oil	107°C	225°F	40:1
Unrefined corn oil	160°C	320°F	83:1
Unrefined high-oleic sunflower oil	160°C	320°F	40:1, 84% monosaturated
Extra virgin olive oil	160°C	320°F	73% monounsaturated, high in Omega 9
Unrefined peanut oil	160°C	320°F	32:1
Semirefined safflower oil	160°C	320°F	133:1, (75% Omega 9)
Unrefined soy oil	160°C	320°F	8:1 (most are GMO)
Unrefined walnut oil	160°C	320°F	5:1
Hemp seed oil	165°C	330°F	3:1
Butter	177°C	350°F	9:1, Mostly saturated & monosaturated
Semirefined canola oil	177°C	350°F	2:1 [ (56% Omega 9), 80% Canola is GMO.]
Coconut oil	177°C	350°F	86% healthy saturated, lauric acid (has antibacterial, antioxidant, and antiviral properties).  Contains 66% medium chain triglycerides (MCTs).
Unrefined sesame oil	177°C	350°F	138:1
Semirefined soy oil	177°C	350°F	8:1
Vegetable shortening	182°C	360°F	mostly unhealthy saturated, Trans Fat
Lard	182°C	370°F	mostly unhealthy saturated
Macadamia nut oil	199°C	390°F	1:1, 80% monosaturated, (83% Omega-9)
Canola oil (Expeller Pressed)	200°C	400°F	2:1, 62% monounsaturated, 32% polyunsaturated
Refined canola oil	204°C	400°F	3:1, 80% of Canola in US in GMO.
Semirefined walnut oil	204°C	400°F	5:1
High quality (low acidity) extra virgin olive oil	207°C	405°F	13:1, 74% monosaturated (71.3% Omega 9)
Sesame oil	210°C	410°F	42:1
Cottonseed oil	216°C	420°F	54:1
Grapeseed oil	216°C	420°F	676:1, (12% saturated, 17% monounsaturated)
Virgin olive oil	216°C	420°F	13:1, 74% monosaturated (71.3% Omega 9)
Almond oil	216°C	420°F	Omega-6 only
Hazelnut oil	221°C	430°F	75% monosaturated (no Omega 3, 78% Omega 9)
Peanut oil	227°C	440°F	32:1
Sunflower oil	227°C	440°F	40:1
Refined corn oil	232°C	450°F	83:1
Palm oil	232°C	450°F	46:1, mostly saturated and monosaturated
Palm kernel oil	232°C	450°F	82% saturated (No Omega 3)
Refined high-oleic sunflower oil	232°C	450°F	39:1, 84% monosaturated
Refined peanut oil	232°C	450°F	2:1
Semirefined sesame oil	232°C	450°F	138:1
Refined soy oil	232°C	450°F	8:1 (most are GMO)
Semirefined sunflower oil	232°C	450°F	40:1
Olive pomace oil	238°C	460°F	74% monosaturated, high in Omega 9
Extra light olive oil	242°C	468°F	74% monosaturated, high in Omega 9
Rice Bran Oil	254°C	490°F	21:1, Good source of vitamin E & antioxidants
Soybean oil	257°C	495°F	8:1 (most are GMO)
Refined Safflower oil	266°C	510°F	133:1 (74% Omega 9)
Avocado oil	271°C	520°F	12:1, 70% monosaturated, (68% Omega-9 fatty acids) High in vitamin E.