Aloo Gobi

My absolute favorite Indian dish is Aloo Gobi. There is something about the combination of potato and cauliflower in those wonderful Indian spices that is just comforting tome. The trouble is, like many comfort foods, the dish lacks protein. So, I set forth to attempt to make an Aloo Gobi with garbanzo beans to add a protein punch. While the following recipe was okay, I really need to explore the idea of making my own curry mix. The store bought curries are never quite right. The original recipe also did not have enough tomato, so I adjusted that in my finished dish.

Slow Cooker Aloo Gobi with Chickpeas
 Adapted from: http://www.domesticdivasblog.com/2010/02/meatless-monday-slow-cooked-cauliflower.html

• 1/2 head of golden cauliflower*, chopped
• 1/2 head Romanesco cauliflower*, chopped
• 1 cup frozen peas with carrots
• 2 cups red potatoes*, chopped
• 1 14 ounce can chickpeas, drained and rinsed
• 2 tablespoons curry powder
• 1 can tomato paste
• 1 can Rotel diced tomatoes with chiles
• 2 tsp ground ginger
• 1 onion*, chopped
• 2 garlic cloves*, chopped
• 2 cups homemade chicken stock*
• salt and pepper

Place all of the ingredients except the salt, pepper and rice into the slower cooker.  Stir to combine.  Cook on high for 4-6 hours, or on low for 6-8 hours, or until the vegetables are tender.  Season to taste with salt and pepper.

*CSA ingredients

More Potatoes & Sausage

I am finally using up all those potatoes that I have been complaining about for weeks.  I want to thank Lia Hotchkiss for giving me an idea of how to use them, along with some of the packs of sausage that have been lurking in my freezer.  While this isn't exactly the idea she gave me, she gave me a good basis.  I can smell it simmering on the stove and it smells wonderful. Oh, and Lia, thanks for the idea for the ale.  It pulls all of the flavors together nicely!

Rustic Sausage & Potato Soup

• 6 Tbsp olive oil, split
• Water
• 2 lbs red-skin potatoes split*
• 1 large onion*
• 1 medium green pepper*
• 8 oz fresh mushrooms, sliced
• ½ lb pork sausage*
• ½ lb Italian sausage*
• 4 cups chicken stock
• “Dollop” of Bell’s Best Brown Ale (by dollop, I mean 1 cup)
• Seasonings to taste (salt, fresh ground pepper, garlic & herbs)

1) Wash potatoes, green pepper and mushrooms.  Peel 1 lb of the potatoes and cover with water to 1 inch above.  Place these on the stove, cover and boil until potatoes are cooked (knife pierces potatoes easily).  Allow to cool and then blend until smooth with an immersion blender.

2) Preheat oven to 450F.  Dice remaining potatoes to 1/2" cubes.  Peel and dice onion to same size cubes.  Place all in a ziploc bag.  Pour in 3 Tbsp olive oil and garlic & herbs to taste.  Seal bag and shake until all vegetables are coated.  Pour vegetables onto a prepared cookie sheet and spread to a single layer.  Cook at 450F for 25 minutes, stirring once.

3) Dice green peppers and slice mushrooms.  Heat olive oil in a large Dutch oven over medium-high heat.  Add peppers and mushrooms.  Saute until peppers are starting to become soft.  Add sausages and cook, breaking up as you stir, until the sausages are no longer pink.

4) Combine pureed potatoes and roasted vegetables with sausage and peppers in the Dutch oven.  Add chicken stock, ale and salt & pepper to taste.  Bring to a boil, then reduce heat and cook until flavors blend.  makes 12 1-cup servings.

*CSA ingredients

Potatoes & Sausage

My husband brought a yam with him when he came to visit this weekend.  I had cooked them for him last weekend and he thought they would make good carbs for his 5K race this morning.  Because the yam was so big, I decided to take some of that, along with potato and sausage and make a quick hash.

Two Potato Sausage Hash

• 1/3 cup cooked yam, diced*
• 1 small redskin potato, finely diced*
• 2 oz pork sausage*
• 1 large egg*
• salt & pepper to taste

 Spray a medium skillet with cooking spray and heat over med-high heat.  Add potato, yam and sausage.  Cook until sausage is no longer pink.  Break egg over top of mixture; cover and cook, about 5 minutes, until egg is cooked but yolk is still runny. Makes 1 serving.

  *CSA ingredients

Potato Salad

For those readers who were in the winter CSA, do you remember that wonderful Brussels Sprout Relish we got to try? Here's a recipe using it and it is so refreshing!

Red-Skin Potato Salad

•  6 medium red-skin potatoes, washed
• 1 cup olive oil mayonnaise
• 1 Tbsp mustard
• 1 Tbsp rice wine vinegar
• 1/3 cup brussels sprout relish*
• Salt and pepper to taste
• 3 hard-boiled eggs*, peeled and diced

Wash potatoes, dice to bite-sized pieces. Place in large Dutch oven andcover with water. Heat to boiling; cook 8-10 minutes to taste.

In a large bowl, combine mayonnaise, mustard, vinegar, relish, salt and pepper. Add cooked potatoes and hard-boiled eggs; mix well. Place in refrigerator for at least 2 hours before serving.

*CSA ingredients

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