Curried Collard Greens and Potatoes

Adapted from Perennial, serves 4
Date made: 3/5/2012

2 tsp turmeric
4 green onions, chopped*
3 large garlic cloves, chopped
2 tsp ground ginger
1/4 tsp ground cayenne pepper
5 Tbsp canola oil
2 tsp salt
2 tsp sugar
4 c. vegetable broth
1 bunch collard greens, destemmed and chopped*
5 medium red potatoes, chopped*
1/2 tsp. chili powder
Cooked jasmine rice*

Add green onions, ginger, cayenne pepper, turmeric, chili powder and 1 Tbsp each of canola oil and water into a small food processor bowl, and process until the ingredients turn into an orange paste.
Heat the remaining 4 Tbsp canola oil in a large, deep pan over medium-low heat. Add the curry paste and saute until fragrant, about 10 min.
Add the sugar, salt, and the vegetable stock, mix well, and bring to a simmer. While maintaining a simmer over low heat, add the chopped collard greens, and simmer for 25 min.
Add the potatoes and cook for 10-15 min more, tasting as you go to make sure the collard greens are done.
Serve over jasmine rice.



Obviously, the dish that I made has a completely different flavor profile than the original recipe since I replaced the shallots with green onions and neglected to include the lemongrass and coconut milk.  This a was a classic case of "use what's in your fridge/pantry".  However, the dish turned out fine, though the flavors were rather muted.  I think it may have needed a little more cayenne pepper, ginger, and/or turmeric.  I definitely want to be better prepared with some lemongrass and coconut milk for next time, since the original recipe sounds amazing (the photography probably helps, too!).

Potato, Onion, and Mushroom Saute

Adapted from Coconut and Lime, serves 2
Date made: 4/30/2011

2 small red potatoes, diced*

1 c onion, diced*

1/2 lb shiitake mushrooms*

1 clove garlic, minced

2 Tbsp oil

1/2 tsp salt

1/2 tsp dried sage leaves

1/2 tsp black pepper

Heat oil in medium skillet over medium heat. Add potatoes, garlic and onions. Saute, stirring occasionally for about 5 minutes.Add salt, pepper and sage.

Continue to saute, stirring occasionally, for about 15-20 minutes or until potatoes are softened. Add mushrooms and saute an additional 5-10 minutes or until they have cooked down. Serve immediately.

Buttered Beans and Potatoes

Adapted from Hollygrove Market and Farm, serves 4
Date made: 4/19/2011

3-4 red skinned potatoes, diced*

1 lb fresh fava beans, shelled*

1/4 c butter

1 c vegetable stock

1/4 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

Bring diced potatoes to a boil.  Cook until fork-tender.

In a small saucepan melt butter. Add fresh beans/peas and cook for 5 mins.

Add chicke stock, thyme, salt and pepper. Bring beans to a simmer.

Cook till beans/peas are done 10-15 minutes. Add potatoes.

Another vegetable I've never heard of! (Fava beans)  I definitely would cut back on the butter next time -- a 1/4 cup (1/2 stick) is plenty!

Easy Potato Bake

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

3 lbs small red potatoes, peeled and thinly sliced*
1/4 c onion, chopped
2 Tbsp butter
1 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
1 c chedder cheese, shredded

Place potatoes in a greased 13x9 baking dish.  In sauce pan heat butter, onion, salt, thyme, and pepper until melted.
Drizzle mixture over potatoes.  Cover and bake at 425°F until tender, about 45 minutes.
Sprinkle cheese on top and bake for an additional 15 minutes.

These are easy and really tasty!  Yum!

Crockpot Vegetable Lentil Soup

From me!, serves 6-8

Date made: 1/11/2011

3 medium Idaho potatoes, cut 1/2-in pieces

4 carrots, cut in 1/2-in pieces

4 small-medium beets with stems, cut in 1/2-in pieces*

1 green onion, chopped*

1/2 medium onion, chopped

1 1/2 c lentils

3 c chicken broth

water

2 bay leaves

cumin, celery salt, salt, and pepper to taste

Combine ingredients in crock pot. Fill to min fill line with water, and cook on low for 8-10 hours or high for 4-6 hours.

I've been sick over the last few days and a nice hot soup sounded really good after having that borscht last week. I threw together a bunch of vegetables I had left over, and I found some lentils in the pantry to go with it. Again, there were just enough beets that my non-beet palate wasn't overpowered, but it was hearty and tasty. I also ate it with some cornbread on the side.

Wild Rice Vegetable Bake

Adapted from "Simply in Season", serves 6-8

Date made: 1/4/2011

1 c Cajun brown rice*

1 medium yellow onion, chopped

1 c quick pearl barley

4 medium Idaho potatoes, peeled and cut in 1-in pieces

1 acorn squash, peeled, seeded, and cut in 1-in pieces*

3 carrots, peeled and cut in 1-in pieces

1 c apple juice

3 c chicken broth

4 c water

salt and pepper to taste

Boil rice in water for about 10 minutes.

Saute onion until tender. Mix with rice and pearl barley in 9x13 casserole dish.

Spread potatoes, squash, and carrots on top of grains and sprinkle with salt and pepper.

Pour apple juice and chicken broth on top, and bake at 375°F for 1 hour.

This dish is pretty hearty, and the apple juice brings a fruity flavor without it being too sweet. The recipe in the cookbook calls for you to cover the casserole dish, which I forgot to do, so the veggies got a little dry. Other than that it was pretty good!

Winter Borscht

Adapted from "Simply in Season", serves 6-8

Date made: 1/4/2011

1 lb stewing beef

1/2 medium yellow onion

8 c water

4-5 medium Idaho potatoes

1/2 head cabbage, shredded

3-4 small/medium beets, including stems and greens, chopped*

2 carrots, diced

1/2 c quick pearl barley

2 bay leaves

2 T dried dill

1 green onion*

salt and pepper to taste

Brown onion and beef in oil in large soup pot over medium heat.

Add remaining ingredients, except for beet greens and and bring to boil, cover and simmer for 30 minutes.

Add beet greens and pearl barley and simmer until barley is cooked and meat is tender, about 10 minutes.

I'm honestly not a huge beet person, but my Russian-obsessed boyfriend is and thought the stew could use more beets. I thought it was just enough... to each their own. Nevertheless, it's nice and hearty and is a wonderful complement to a cold, wintry day!