I. Love. Indian. Food. It’s so tasty and spicy and I cannot get enough. I started to try my hand at actually making it because buying it starts to add up. I started off with something fairly simple and it turned out well.
If you want to try an Indian dish, you’ll need:
- 2 tablespoons vegetable oil
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces, cooked
- 1 tablespoon minced fresh ginger
- 4 cups cauliflower florets, cut into bite-size pieces
- 1/2 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 cup water
- 1/2 cup frozen peas, thawed
Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
I bought basmati rice to serve with this dish and I am now a huge fan of basmati rice. So much better than the regular stuff we all eat. This dish made a TON so I had quite a bit left for a few days. I am also a huge fan of Sriracha sauce, which topped the dish off. Mmmmmm!
What happened to the fall like weather of cool and breezy 60’s with sun? Apparently that part of the weather passed us in five minutes. I find that the best way to cure the rainy blues is with some thick potato soup.
- about 3 pounds of your preferred potato, mine is red with the skin still on
- three slices turkey bacon
- 4 cups reduced sodium chicken broth
- black pepper
- sour cream
- cheddar cheese
- sliced scallions/green onions
Preheat oven to 400ºF. Wash and cube potatoes and bake for about 35 minutes or until fork tender. Meanwhile, cook the bacon until browned. Dry off the fat and chop into bite size pieces.
Once the potatoes are cooked and have cooled, toss into a pot with the chicken broth, salt and pepper. Cook until hot, about 5 to 10 minutes, and mash the potatoes. If you want an added touch of luxury, splash in some milk or heavy cream.
Spoon into a bowl and top with sour cream, cheese, bacon and scallions.
This is a pitiful picture (I skipped the bacon this time) but believe me it was still good.
This should cure any rainy blues one may have. Plus, this won’t do too much damage to the waste line (thanks, Weight Watchers for the recipe!) You can definitely catch me curling up on the couch with a bowl of this and a christmas movie – yeah, Home Alone 2 is fun to watch any time of year. 🙂 Enjoy!
So I don’t remember exactly where I found this recipe but I’m glad I stumbled upon it. The recipe itself says this dish “has all the taste of pizza without the guilt.” I don’t know where the pizza part came into play because it certainly doesn’t strike me as a pizza alternative. What I will say is that it is YUMMY.
You will need:
1 spray of non-stick spray
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
3 potatoes, peeled, and cut into 8 pieces
1 onion, chopped
2 green bell peppers, sliced lengthwise into 1/2″ pieces
2 teaspoons dried oregano
1/8 teaspoon red pepper flakes
1 can (14.5 oz) italian style diced tomatoes
3 tablespoons tomato paste
1 can (14.5 oz) chicken broth
Preheat the oven to 350. Heat a large ovenproof skillet over medium heat and spray with the nonstick spray. Season the chicken on both sides with the salt and pepper. Saute the chicken breasts until browned on both sides. Transfer the chicken to a large plate and cover.
Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat.
Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
I was pleasantly surprised at how well this dish came out. Serving it over rice, or even pasta, is the best way to enjoy this so you can get all of the juices as well. So simple and yummy!