Aloo Gobi

11 04 2017

This is a classic Indian cauliflower and potato dish. I served it with some dal and steamed basmati rice. It was delicious on the day and reheated two days later. That is the best part about Indian food. It is so good for leftovers. Also the ginger/garlic paste that is part of  the recipe is a great staple to have in the refrigerator.

Ingredients

  • 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
  • 1 tablespoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 cup water, divided
  • 2 tablespoons peanut oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 teaspoon cumin seeds
  • 1 small head cauliflower, cut into small florets
  • 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
  • Kosher salt
  • 2 tablespoons freshly minced cilantro leaves, to garnish

Ginger-Garlic Paste:

  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 1/4 cup canola oil

 

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Categories : Indian, Uncategorized, Vegetable side dish

German Style Potato Pancakes

6 04 2017

I received this recipe from a chef I worked with at a local restaurant. His grandfather was a chef in Germany and this has been passed down from him. These are lovely and crispy. We used to serve them topped with gravlax or smoked salmon and crème fraiche.

Ingredients:

6 Yukon Gold potatoes, peeled and shredded

1/2 onion grated

2 eggs

1 tbsp. potato starch

Oil for frying

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Categories : Uncategorized, Vegetable side dish

Indian Sauteed Fennel and Cabbage

5 04 2017

I was looking for a good side dish to go with my Kitchari last night. This turned out to be very flavorful and a little spicy. It is always a good sign when my husband piles on seconds.

Ingredients

1 large fennel bulb, thinly sliced
1/2 head of cabbage, shredded
1 large Spanish onion, thinly sliced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 green/red chili, chopped
1 teaspoon garam masala
Salt and pepper
Canola oil

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Categories : Indian, Uncategorized, Vegetable side dish

Cauliflower Buffalo Wings

25 02 2017

I was looking for a way to make those great spicy cauliflower bites you get at restaurants without having to deep fry them. These turned out great. I found the garbanzo flour and a gourmet store, like Whole Foods. It is nice because it is gluten free and does not give any flour taste. Buffalo sauce is literally hot sauce, I used Frank’s, combined with melted butter. I added a few more fun ingredients, but it is very  easy.

Ingredients:

1 head cauliflower, chopped into small flowerettes

1 cup garbanzo bean flour

1 cup water

1 tsp. garlic powder

1 tsp salt

Sauce:

1/2 cup melted butter

1/2 cup hot sauce

1 tbsp. lemon juice

1tsp Worcestershire sauce

pinch granulated garlic

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Categories : Appetizer, snacks, Uncategorized, Vegetable side dish

Indian Roasted Cauliflower and Potato Salad

29 08 2011
I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out http://www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.

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Categories : Indian, Potatoes, salad, Vegetable side dish

Quinoa and Fennel Pilaf

3 08 2011
Quinoa is still my new favorite grain. This is a very flavorful side dish particularly if you like the sublte licorice flavor of fennel. If you want a stronger fennel flavor add a little fennel powder or fennel pollen into the broth. I served this as a side to the Ratatouille Stuffed Portobello Mushrooms.

1 cup quinoa

1/2 small white onion, finely chopped

1 celery rib, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 small fennel bulb, trimmed, cored, and cut into 1/4-inch dice

1 tablespoon unsalted butter

1 1/2 cups vegetable stock

1 tsp salt or more to taste

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Categories : grains, Vegetable side dish

Ratatouille Stuffed Portobello Mushrooms with Goat Cheese

3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday.  It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.

1 onion, chopped

5 garlic, minced

2 tablespoons olive oil (preferably extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces

2 small zucchini, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 tablespoons tomato paste

1 tbsp red wine vinegar

2 teaspoon chopped fresh thyme

Pinch of cayenne pepper

four 4-to-5 inch-diameter portobello mushrooms, stems removed

1/4 cup chopped Italian parsley

1 10-ounce package ready-to-use spinach leaves

1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »


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Categories : Main Dish, Vegetable side dish

Potato, Artichoke, Mushroom and Goat Cheese Gratin

28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.

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Categories : Main Dish, Potatoes, Vegetable side dish

Quinoa and Roasted Vegetable Salad

27 01 2011
I used this dish as the grain and vegetable for an amazing meal I made for my friend’s birthday. Inspired by the chef I work with at Lola’s On Harrison in Hollywood, Florida, I topped this grain salad with Mahi Mahi. I rubbed the fish with a mixture of curry powder, cumin powder, smoked paprika, garlic powder and onion powder, and sea salt. Then I pan seared it and finished it off in the oven. I put the fish atop the quinoa and then put some roasted butternut squash and asparagus around the fish and drizzled some of the extra vinaigrette from the quinoa over the top. It was delicious. Thank you Michael for the inspiration.

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Categories : Vegetable side dish

Roasted Beets and Sweet Potatoes

13 10 2010
I love all root vegetables roasted. I think it brings out their earthy flavors and caramelizes them to a perfect sweetness. This was a beautiful autumn side dish. This is very simple to make and you can keep the leftovers for up to a week.

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Categories : Vegetable side dish

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