Potatoes Vindaloo

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Tonight’s recipe is our second effort from Plenty, by Yotam Ottolenghi. Our first attempt was the super unique Eggplant & Mango Soba Noodles, which we loved! I love all things carbs, so a dish of not one, but two types of potatoes is right up my ally. We enjoyed cooking with curry leaves for the first time – so fresh and almost citrus-y! We got to explore a nearby Indian grocery a little more for some of these ingredients too, so that was fun! I expected this dish to be a little spicier (that’s what I think when I hear “vinadloo”), but it only has a mild spice to it. It is very spicED, but not spicY. So this lead me to research vindaloo a little bit. Turns out that ‘vindaloo’ comes from the Portuguese ‘carne de vinha d’alhos,’ which translates to ‘meat in garlic wine.’ This was a dish eaten by Portuguese sailors on the voyage to India because the meat was preserved. In India, the wine was replaced with vinegar, spices were added, and the name evolved to ‘vindaloo.’ So cool! I love the history of food!

We enjoyed this as a side dish (with scallops, so probably not a super common pairing 😂), but certainly it is meant to be a vegetarian main dish.

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Potatoes Vindaloo

(Adapted from Plenty by Ottolenghi)
Ingredients:
  • 2 tbsp neutral oil
  • 2 shallots, diced
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp fenugreek
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 1/2 tsp cardamom
  • 1/4 tsp ground cloves
  • 1 tsp paprika
  • 2 cinnamon sticks
  • 1 dried red chilli
  • 2 tbsp fresh ginger, grated or chopped
  • 25 fresh curry leaves
  • 3 medium tomatoes
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups vegetable stock
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 large red bell pepper
  • 1 large Russet potato, diced
  • 1 large sweet potato, diced
  • Fresh cilantro
Instructions:
  1. Heat the oil in a large heavy pan or a dutch oven. Cook the shallots, mustard seeds, and fenugreek over medium-high heat, for 4-5 minutes, until shallots are browned and seeds are popping.
  2. Add the next nine ingredients (spices through curry leaves) and cook for another 3 minutes.
  3. While those are cooking, blitz the tomatoes in a food processor. Next, add the tomatoes, along with the vinegar, stock, sugar, and salt to the dish. Bring to a boil.
  4. Lower heat and simmer, covered, for 20 minutes. Add the potatoes and peppers and continue cooking at a simmer, covered, for 45 minutes (or more, until potatoes are tender).
  5. Once the potatoes are tender, remove the lid and simmer for another 10 minutes so the sauce thickens.
  6. Remove the chili pepper and cinnamon sticks. Serve topped with fresh cilantro.
Serves 2 for dinner, 4 as a side

Eggplant & Mango Soba Noodles

For Cookbook Club this month, we’re cooking Plenty, by Yotam Ottolenghi. I love Ottolenghi… he’s one of my favorite chefs to follow on social media and I find his recipes universally delicious! I was introduced to him several years back when my sister gave me the cookbook Jerusalem that he co-authored with Sami Tamimi. It remains one of my favorite cookbooks. The pictures are gorgeous and the recipes are wonderful. While most of Ottolenghi recipes fall squarely into my comfort zone (mmmm… Middle Eastern food!), Plenty is a little bit outside it. The entire cookbook is vegetable-based! We love veggies here, but it’s rare that we eat truly vegetarian – especially our main dishes. I’m looking forward to embracing the challenge!

This first recipe caught my eye right off the bat, because the combination of ingredients seemed so unique to me. Who ever heard of combining mango and eggplant?? But as a thought about it, I figured it would probably be delicious. So here we are. And I was right – it IS a delicious combo. The dressing and the mango are sweet & sour, the eggplant is earthy, and the pepper and onions give it just a little bite! It’s also very easy to make – definitely doable on a weeknight or for a lunch.


Eggplant & Mango Soba Noodles

(Adapted from Plenty, by Yotam Ottolenghi)
Ingredients:
  • 1/4 cup rice wine vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp
  • 1/2 tsp Aleppo pepper
  • 2 cloves garlic
  • 1/2 tsp sesame oil
  • 1/4 cup onion, thinly sliced
  • 1 lime, zested & juiced
  • 1 cup oil (for frying)
  • 1/2 of a large eggplant, chopped into bite-sized chunks
  • 4 oz soba noodles
  • 1 mango, chopped into bite-sized chunks
  • 1/4 cup fresh basil, chopped
  • 1 cup fresh cilantro, chopped
Instructions:
  1. Warm the vinegar, sugar, and salt in a small pot, just for a minute or two, until the sugar is dissolved. Remove from heat and stir in the Aleppo pepper, garlic, and sesame oil.
  2. Once cool, add the onions, lime zest, and juice from about 1/2 the lime. Set aside.
  3. Heat the oil in a tall-sided pan. Shallow fry the eggplant pieces in batches, removing when golden-brown, about 3-4 minutes. Place in a colander, sprinkle with salt, and allow them to drain off excess oil and water.
  4. Meanwhile cook the soba noodles in a pot of salted water, for 6-8 minutes, until al dente. Once cooked, rinse under cold running water.
  5. Once all the ingredients are cooled and dried, combine everything (dressing, eggplant, noodles, mango, and herbs) in a large bowl. Toss well. Serve cool.
Serves 2

Indian-ish Chicken Breasts

Our first month of participating in the Kitchn’s Cookbook Club was a resounding success! We impressed ourselves by making several things out of September’s selection – Salt Fat Acid Heat. [See: Pasta with Clams & Sausage, Chocolate Cupcakes with Rosewater Cream, and Sausages & Roasted Veggies in Agrodolce] For October, the book selected is Indian (-ish): Recipes and Antics from a Modern American Family, by Priya Krishna. I’m super excited about this selection because this is exactly why we joined the cookbook club… this is not a book I probably would’ve picked up on my own. It’s apparently pretty popular though (or tons of people in this city are doing the cookbook club too), because all of the copies are checked out at my local libraries. Henrico County Public Library has NINETEEN holds ahead of me! Luckily, I’m in decent position on the e-book wait list. But until I get a hold of the actual book, we’re going to give some of the recipes from the book that are published on the internet a whirl.

This first choice turned out to be a good one. The marinade is easy to make, though with a one new-to-me ingredient (amchur powder). We loved the flavor and the method of cooking the chicken kept it moist. We made a few adjustments, but didn’t want to experiment too much since we’re not Indian cooking experts by any means!

Indian-ish Chicken Breasts

(Adapted from Indian-ish, via Today)
Ingredients:
  • 8 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • Fresh mint
  • Fresh cilantro
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 tsp amchur
  • 3/4 tsp salt
  • 2 large boneless chicken breasts
  • 1 tbsp coconut oil
Instructions:
  1. Combine all ingredients (including 1 tbsp of chopped mint and 1 tbsp of chopped cilantro) except the chicken and coconut oil to form marinade.
  2. Add the chicken to the marinade in a large plastic bag or in a glass dish. Refrigerate for a minimum of 2 hours. (We did ours overnight.)
  3. Heat the coconut oil in a large skillet over medium heat. Once the pan is hot and oil is liquified, cook the chicken for 2 minutes on each side.
  4. Then turn the heat to low, cover, and cook for another 10 minutes. Then turn the heat off, (remove from burner if electric stove), and keep the lid on for another 10-15 minutes.
  5. Ensure doneness (165 internal degrees) and then slice. Serve topped with more torn cilantro and mint if desired.
Serves 2

Spring Pasta with Brie, Ham, and Peas

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Photo credit for this and those below to Matt Riley – UVa Sports photographer, via Facebook

Who doesn’t love spring? Flowers blooming, weather warming up, and March Madness! Ally loves March Madness every year, but this year was extra special. She, along with all the rest of the Cavalier faithful, had incredibly high hopes for redemption for this year’s team. And they DID IT! Monday night, way past our bedtime, the Virginia Cavaliers won the NCAA men’s basketball title game!

Since Ally made/ate this pasta on game night, we definitely have to document it, so she can superstitiously eat it for years to come. I’ve had the idea of making a light sauce with melted Brie floating around in my head for awhile now and am pleased how this turned out. It’s simple enough for a weeknight (or while nervously pacing, waiting for a championship game to start…) and light enough to welcome spring, despite what you might assume from the ingredients. It’s also a great use for leftover ham! By thinning out the Brie, you end up just lightly coating the pasta, so it doesn’t eat like a heavy Mac n cheese or something similar.

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Spring Pasta with Brie, Ham, & Peas

Ingredients: 
  • 1 tsp neutral oil
  • 8oz ham, chopped (leftover or otherwise already cooked)
  • 2 cloves garlic, minced
  • 2 cups (dry) bowtie pasta
  • 1/2 cup chicken stock
  • 4oz Brie cheese, rind removed
  • 1/2 cup green peas
  • 2 large basil leaves, chopped
  • Salt & pepper
Instructions: 
  1. Heat oil in a large pan over low-medium heat. (If you have some fatty pieces of ham, you may be able to skip this step.) Toss the ham and minced garlic into the pan and cook until ham is warmed and garlic is fragrant.
  2. Meanwhile, bring a large stockpot of water to a boil and cook pasta per instructions. Drain and set aside.
  3. Remove ham to the side for the moment. Whisk the Brie and chicken stock together; lower heat if needed. Allow these two ingredients to come together over the low heat for the next approximately 5 minutes. Stir in the peas at this time as well.
  4. Return the ham to the pan, along with the pasta. Toss together to coat the pasta with the Brie sauce. Top with pepper and salt as needed.
  5. Serve, topped with fresh chopped basil.
Dinner for two!

Mint & Feta Topped Eggplant

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After making Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint.  By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) 🙂

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Mint & Feta Topped Eggplant

(Adapted from Live Eat Learn blog)
Ingredients:
  • 1 large eggplant
  • 3 tbsp olive oil, divided
  • Fresh ground black pepper
  • 3 heaping tbsp fresh mint, chopped
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup feta cheese, chopped
  • 1/2 tsp Aleppo pepper
Instructions:
  1. Preheat oven to 400 degrees.
  2. Slice eggplant in half. Slice through the flesh on the diagonal, creating a cross-hatch pattern. Don’t slice all the way through; stop before reaching the skin.
  3. Brush the eggplant with 1 tbsp of olive oil and top with a few turns of fresh ground black pepper. Roast for 35 minutes in the oven.
  4. Meanwhile, whisk together the remaining olive oil, mint, garlic, and lemon juice.
  5. After the 35 minutes, slide out the eggplant and brush the mint mixture on top. Return to the oven for just another minute or two to warm.
  6. Serve topped with the chopped feta and sprinkled with Aleppo pepper.
Serves 2

Zoodles in Mediterranean Tomato Sauce

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Gosh, it’s been awhile since we’ve made zoodles. For awhile there we were making, eating, and sharing zoodle recipes every week it seems like. We took a little bit of a hiatus it seems, but don’t worry – the zoodles are back! This time, they’re topped with a deliciously spicy sauce that makes you think you’re on the Mediterranean coast.

Even better news? This meal is simple to make – it only takes a few minutes of active preparation. Even more better news? This vegetarian dish is healthy and pretty darn low calorie. A great meal to sneak in to your weekly meal rotation.

Zoodles in Mediterranean Tomato Sauce

Ingredients: 
  • 2 large zucchini
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 tsp red wine vinegar
  • 1 tsp brine from kalamata olives
  • 1/2 tsp crushed red pepper flakes
  • Fresh ground black pepper
  • ~10 kalamata olives, sliced
  • 2 oz feta cheese
Instructions: 
  1. Prepare the zoodles – see our instructions if needed!
  2. Heat olive oil in a small pan over medium heat.
  3. Once heated, add the garlic and cook for just a ~2 minutes until beginning to be fragrant.
  4. Now lower heat to low-medium and stir in the tomato paste, vinegar, olive brine, red pepper flakes, and several turns of fresh ground black pepper. Stir to combine into a thick, saucy paste.
  5. After a couple minutes of letting the sauce ingredient meld, toss in the zoodles and olives. Stir to coat the zoodle in the sauce, then cover for 5 minutes.
  6. Once the zoodles are heated through, you’re ready to serve, topped with the feta cheese!
Light meal for 2

 

Charred Corn Flatbread

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If you’ve been watching the news recently, you know all about Hurricane Irma. I swear, that’s all we’ve been talking about for the past week or so. We live in South Carolina, which flipped in and out of the hurricane strike zone, through a week of changing predictions. Luckily for us, the worst of missed us here. Sadly, the pictures from the Caribbean, Florida, and the southeastern coast of Georgia and the Carolinas show that those areas weren’t so lucky. Hopefully, the worst was mitigated by the week plus of warning and preparation.

In our house, we were mostly worried about losing power and/or water. I filled water bottles and sinks with water, set out candles and flashlights, and most relevantly to this post – begin working on eating perishable things out of our fridge. Glancing around the kitchen while waiting for Irma’s arrival, I saw 2 aging ears of corn, a drawer full of cheese, and 2 pieces of naan. And voila, the charred corn flatbread was born. It’s a great dish, probably even more suited for a sunny summer evening than the clouds and wind of a hurricane! 🌪️ It’s very corn-centric, but think of it as a new alternative to your average side of corn.

Charred Corn Flatbread

Ingredients: 
  • 2 ears of corn
  • 3 tbsp smoked olive oil, divided (or regular olive oil if you don’t have smoked)
  • Salt & pepper
  • 2 pieces of pre-made naan or other flatbread (we prefer Trader Joe’s naan)
  • 2 clove garlic, minced
  • 4 oz brie
  • Several leaves fresh basil
  • Pinch of crushed red pepper
Instructions:
  1. Peel the ears of corn and rub with 1 tbsp the smoked olive oil. Sprinkle with salt and pepper on all sides.
  2. Set oven to broil. Place ears of corn under the broiler, rotating every 2-3 minutes, until all sides are charred. [Alternatively, grill in a grill pan or on an actual grill.]
  3. Once charred, set corn aside until cool enough to handle and lower oven heat to 350 degrees.
  4. Stir the minced garlic into the remaining 2 tbsp smoked olive oil. Brush over the two pieces of naan.
  5. Top, evenly divided between two flatbreads, with chunks of brie, followed by corn, sliced off the ears. Sprinkle a pinch of crushed red pepper over each flatbread.
  6. Place in the oven for 15 minutes.
  7. After removing from the oven, top with torn fresh basil.
Makes 2 flatbreads