Rajasthani Butternut Squash and Potato Curry

 This was a good recipe for using my extra potatoes and butternut squash. I did a bunch of substitutions for spices, and I used butter instead of ghee (just cause ghee was spensive!). I probably needed more substitutions (I just left out a bunch of things) since it was a little underspiced, but it was good with soy sauce.

Rajasthani Butternut Squash and Potato Curry

★★★★★ 4.9 from 19 reviews

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4
• Category: main, vegetarain, curry
• Method: stove-top
• Cuisine: Indian, Rajasthani, Hindu, North Indian

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Description

A soothing and comforting North Indian Butternut Squash and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and ghee, served over fluffy basmati rice. 

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Ingredients

• 1 pound butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces)
• 1 pound Yukon gold potatoes – cubed into 1-inch pieces – please see notes.
• 3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish)
• 3 bay leaves
• 1 cinnamon stick
• 2 whole cloves
• 2 whole cardamon pods, broken open ( green if possible)
• 1 teaspoon nigella seeds (optional)
• ½ teaspoon mustard seeds ( black mustard seeds if possible)
• ½ teaspoon fenugreek seeds (or sub 1 teaspoon dried fenugreek leaves-add with tomatoes)
• 3 tablespoons plain yogurt
• 1 teaspoon chili powder
• 1 teaspoon ground  cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon asafoetida powder (optional)
• 1 medium tomato, diced with juices
• 1 teaspoon lemon juice (or anchor powder-mango powder)
• 3/4 cup water
• 1 teaspoon kosher salt

( You want a total of 2 pounds squash and potatoes combined.)

Serve with Fluffy Basmati Rice 

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Instructions

• Prep your winter squash and potatoes- making sure potatoes are cut a little smaller than squash-see notes.
• Gather all your spices together, the cooking part will go fast.
• In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.
• Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.
• Add the yogurt, chili powder, cumin, coriander, ground turmeric, optional asafoetida powder, and fry 3 minutes.
• Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.
• Add the potatoes and the winter squash, give a stir, cover tightly and simmer gently 15-20 minutes until tender. Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut… so continue simmering covered, until potatoes are fork-tender, adding a splash more water to loosen up the flavorful sauce.
• Give a final stir, turn over onto a serving dish, scraping out all the goodies out of the bottom of the pan, piling it over the squash and potatoes. Remove the bay leaves if you like, or use them as a garnish.
• Serve with Fluffy Basmati Rice.

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Notes

You want a total of 2 pounds squash and potatoes combined. 

Cut potatoes smaller than squash, because they take a little longer to cook. Use peeled russets, or a non-waxy potato-like yukon ( a “drier” potato) for the best texture. With thin-skinned potatoes, you won’t need to peel. Waxy potatoes like red, or small whites, don’t allow the flavor to soak in quite as much and take a bit longer to cook.

Latin Pork with Potatoes and Peppers

 I had to find a substitute for sazon seasoning online, but after that this was a delicious recipe. I made it in the Instant Pot instead by adding a cup of chicken broth (probably only needed 1/2) and then pressure cooking it for 30 minutes (25 probably would've been fine) and quick releasing. The sauce for the veggies was really yummy. The pork chops were pretty dry and tough, but it's hard to get pork chops to be otherwise... 

Latin Pork with Potatoes and Peppers

Recipe courtesy of Food Network Kitchen From: Food Network Magazine

Level: Easy
Total: 4 hr 30 min Prep: 30 min Cook: 4 hr
Yield: 4 servings

Ingredients:

2 tablespoons all-purpose flour 1 tablespoon ground cumin  

2 packets sazon seasoning (about 2 teaspoons)

Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (about 2 1/2 pounds)

1 14.5-ounce can petite diced tomatoes 1 pound potatoes, peeled and sliced into 1-inch rounds
1 onion, thinly sliced

1 red bell pepper, thinly sliced
1/4 cup plus 2 tablespoons chopped fresh cilantro
4 cloves garlic, thinly sliced
2 bay leaves
1 tablespoon red or white wine vinegar

Directions:

1 Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker.

2 Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours.

3 Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.

 

I made this dish because I had a ton of bell peppers and heirloom tomatoes and a couple of acorn squash from my weekly farm share. I loved the cinnamon! It was super delicious. I made a giant double batch and froze some for later. I didn't have any walnuts, so I used pecans, and they were delicious. I also added a pound of chopped, cooked bacon, which was also super yummy.

Farfalle With Squash and Red Peppers

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Oct 16, 2013

The warmth of cinnamon -- plus, of course, the presence of acorn squash -- makes this dish feel particularly autumnal.

Make Ahead: The vegetables can be cooked and refrigerated for up to 1 week or frozen for up to 6 months. Reheat them in a saucepan (defrosting first if frozen) before tossing with the pasta.

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Servings: 6

Ingredients

• Sea salt
• 1 pound dried farfalle pasta (may use whole-wheat farfalle)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground cinnamon
• 2 large red bell peppers, stemmed, seeded and thinly sliced
• 1 pound acorn squash, peeled, seeded and cut into 1/2-inch cubes
• 15 ounces canned, no-salt-added fire-roasted diced tomatoes, such as Muir Glen brand, plus their juices
• 1 cup toasted walnut pieces, for garnish (see NOTE)

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Directions

Bring a large pot of salted water to boil over medium-high heat. Add the pasta and cook according to the package directions, leaving the farfalle slightly undercooked. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, pour the oil into a large saucepan over medium-low heat. Add the onion, garlic, crushed pepper flakes and cinnamon, stirring to coat. Cover and cook until the vegetables have softened, 5 minutes. Increase the heat to medium; add the bell peppers, squash, tomatoes and their juices. Cover and cook until the peppers and squash are very tender, 10 to 15 minutes. Season with salt to taste. Turn off the heat; cover the saucepan to keep the vegetables warm.

Toss the pasta into the vegetables, along with as much of the reserved pasta cooking water as needed to create a sauce. Stir to coat.

Divide among individual wide, shallow bowls. Top each portion with the walnuts.

NOTE: Toast the walnuts in a small, dry skillet over medium-low heat until they are fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool before using.

 

Crock Pot Pork Green Chili

Crock Pot Pork Green Chili is a soul-satisfying bowl of delicious chunks of tender pork in a slightly thickened sauce loaded with lots of green chilies, tomatillos, and spices.  A Colorado-inspired favorite that is just as good eaten out of a bowl like a stew as it is poured over burritos.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 3-4 pounds boneless pork shoulder, cut into 1-inch cubes
• 4 tablespoons flour
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound tomatillos, husks removed, chopped
• 4 (7 ounce) cans whole fire roasted green chilies, drained, chopped or diced
• 1/2 bunch cilantro, chopped
• 4 cups chicken broth
• 1 jalapeno, de-seeded, and chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Garnish with

• lime wedges
• cilantro leaves
• chopped green onions
• sour cream
• sharp cheddar cheese, grated
• tortilla chips or flour tortillas

Instructions

1. Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper.  Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker.  You may need to work in batches and add a bit more oil until all of the pork is browned.  
2. In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.
3. In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.
4. Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
5. At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas. 

From: https://houseofnasheats.com/crock-pot-pork-green-chili/

Cherry Tomato Salad

 I made this recently and just used smaller amounts of dried spices instead of the fresh herbs, but it was still super yummy! 

From: https://www.tasteofhome.com/recipes/cherry-tomato-salad/

• Total Time

  Prep: 15 min. + marinating

• Makes
  6 servings

Ingredients

• 1 quart cherry tomatoes, halved
• 1/4 cup canola oil
• 3 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup minced fresh parsley
• 1 to 2 teaspoons minced fresh basil
• 1 to 2 teaspoons minced fresh oregano

Directions

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

 

Kale #1: Grilled Steak Salad with Beets and Scallions

We made this one week when we'd gotten salad greens, sunflower microgreens, and beets in our CSA share, and we re-made it the next week with the addition of peppers, peas, and kale (blanched). The steak was super yummy!


Grilled Steak Salad with Beets and Scallions
BON APPÉTIT MAY 2015
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

YIELD: 4 Servings  

INGREDIENTS
Aioli:
1/2 cup beef or chicken stock or low-sodium chicken broth 1 large egg yolk
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 small garlic clove, finely grated Kosher salt, freshly ground pepper 1 freshly ground pepper
Salad:
1 pound tri-tip, New York strip, or skirt steak 1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 bunch scallions or ramps
1 bunch spicy greens (such as arugula or mizuna) 1 tablespoon fresh lemon juice
3 beets, peeled, thinly sliced
1 tablespoon balsamic vinegar

PREPARATION
Aioli:
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.
Salad:
Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium- high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.
Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

Kale #2: Black-Eyed Peas with Ham Hock and Collards

I did this recipe with Anasazi beans, pork jowl (like bacon), and kale, because that's what I had from the couple CSAs we did over the summer. 

Black-Eyed Peas With Ham Hock and
Collards
By David Tanis (From NYT cooking)
YIELD About 12 cups cooked beans, 10 to 12 servings
2 hours
For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig’s feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin’ John.

TIME

INGREDIENTS
2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1⁄2 teaspoon black pepper
1⁄2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1⁄2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

PREPARATION
Step 1
Drain peas and put them in a large Dutch oven or heavy- bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
Step 2
Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
Step 3
Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat.

Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning. Step 4
To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.