Bazaar Jaisey Aloo (Potatoes in Ginger Tomatoes)
- At February 24, 2010
- By megan
- In ginger, Potato, Savory Spice Shop, taste and create, tomatoes
1
For this month’s Taste and Create, I was paired with Padmajha from Seduce Your Tastebuds. She is a fantastic cook with recipes that go way beyond my perceived comfort zone in the kitchen. Luckily, living here in Boulder, CO, I was able to rely on my friends at Savory Spice Shop to buy some fresh, high quality Fenugreek Seeds, Fennel Seeds, Curry Leaves, and Asafetida. With excellent ingredients, this dish turned out to be quite easy and incredibly delicious.
Here is the link to Padmajha’s recipe.
Here is what I did-
Ingredients:
- 5 Yukon Gold Potatoes (I found some local organic potatoes at Whole Foods)
- 1 28 oz. can of whole tomatoes, separated from their juices (It is not the season for fresh tomatoes, so I will repeat this dish once Colorado’s growing season is in full bloom)
- 1 TB olive oil
- a pinch of asafetida
- 1 TB cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 4 dried thai chilies
- 1 TB grated ginger
- 6-8 curry leaves
- 1 cup water
- sea salt
First, I brought some water to a boil to cook the potatoes that I had washed and quartered with the skin on. When they were done, I let them cool so I could touch them.
The actual dish is quite easy. I brought the oil to medium high and then added the asafetida and cumin. I tossed them in the oil and then immediately added the fennel, fenugreek, and chilies. I mixed them and then right away added the tomatoes, ginger, and curry leaves, stirred it all together, and let it cook a few minutes, turning down the heat to medium. Next, I added the juice from the canned tomatoes plus 1 cup water and stirred to combine.
After a few minutes, I crumbled in the potatoes by hand, breaking them into bite sized chunks. I mixed this well and let it cook for 15 minutes. When it was almost done, I added some sea salt and mixed it again. I served this with a quick version of Padmajha’s Chapathi, which I will try to recreate another day in an attempt to perfect it.
Pizza with Peppers, Mushrooms, Tomatoes, and Cheese
- At December 19, 2009
- By megan
- In mozzarella cheese, Peppers, pizza, tomatoes
- 0
I love making pizza on Friday nights. I had some of my Whole Wheat Pizza Dough in the freezer, so I thawed it for a couple hours and made a quick pizza with some ingredients we had on hand. This is not one of my fancier pies, but it was really good.
After rolling out the dough, I brushed the pie with olive oil and added chopped garlic and shallot, sliced onions, sliced mushrooms, and green peppers. I baked this at 425 for 10 minutes.
After 10 minutes, I removed the pie and added sliced tomato, fresh basil, and fresh mozzarella cheese. I baked it another 5-7 minutes and it was a delicious thin-crust dinner.
Tempeh and Spinach Enchiladas
Saute 1/2 red onion, finely chopped, and 4 cloves chopped garlic in a pan with a little peanut oil until it is nice and fragrant and the onions are soft. Next, add 1/4 cup chile mix for enchilada sauce and 3 TB chile powder. Mix this all really well before adding 1.5 cups water.
Into this sauce base, add a 14.5 oz can of diced tomatoes. I added a can of tomatoes with green chiles for extra flavor. Bring this to a boil and lower heat to simmer while prepping the rest of the meal. Stir occasionally.
For the tempeh filling- 1 package of tempeh sliced into finger-length pieces. Mix up 2 TB peanut oil, juice from 1/2 lemon, some onion and garlic powder, and fresh ground black pepper. Toss the tempeh strips in this and then grill for 5-7 minutes. When cool enough to touch, slice them into fine strips as seen in the photo above.
Next, peel and slice 4 carrots, grill, and then further slice into fine pieces. Mix these in a bowl with the tempeh and 1.5 cups chopped frozen spinach.
Cover the bottom of a large Pyrex baking dish with the sauce. Next, place one layer of whole wheat tortillas (tear them apart if they’re too big). Pour in the tempeh mix, a little more sauce, cheese, another layer of tortillas, and the rest of the sauce. Cover with foil and bake at 375 for 20 minutes or so. Remove from oven to check and see if it is done. If so, add another layer of cheese and bake just until it is all melted. I served this with homemade Sweet Potato Chips and guacamole. Enjoy.
Farm Fresh Corn Salad
- At October 1, 2009
- By megan
- In Corn, Ollin Farms, Peppers, salad, tomatoes
- 0
This is literally a farm-to-table corn salsa. Every ingredient (except for olive oil, vinegar, salt, pepper) came fresh from the Boulder Farmers Market.
Ingredients:
- 4 ears of corn, husked
- 2 peppers
- 1 small walla-walla onion (use a vidalia onion or even a yellow onion if there is no sweet onion at your local market)
- 1 pint grape tomatoes (I love buying mine from Ollin Farms)
- 2 TB olive oil
- 1 TB cider vinegar
- pinch of sea salt
- freshly ground black pepper
Bring a large pot of water to a boil, add a pinch of salt, and boil the corn for 2 minutes. Remove from the water and let them cool so you can touch them.
Meanwhile, slice the pepper and onion, toss in a little olive oil, and grill for 5 minutes or so until fragrant and the onion is browned. Remove from heat and allow to cool.
Slice the grape tomatoes in half.
With a sharp knife, pointing away from you, slice the corn off of the cob and into a large bowl. Add the tomatoes. Next, coarsely chop the grilled peppers and onion, and add to the corn tomato mixture. Drizzle with olive oil and vinegar, and salt and pepper to taste. Simple and delicious.
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