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Posts Tagged ‘Coconut Milk’

Roasted Potatoes with a Curry Dipping Sauce | Relishing It

Sometimes you make mistakes.  Sometimes, you have to admit when you’ve simply been wrong.  Now don’t get too excited– this isn’t some juicy confession.  I’m talking about my misguided idea that potatoes should be avoided.  That they aren’t “good for you.”  I ate them sparingly for years, but then it occured to me, they’re a whole food.  Nature makes them all on it’s own.  Come on!  They’re potatoes.  Why did I think this was a bad thing?  Yes, they’re a carbohydrate, but I’m cool with that.  I need carbs in this body.  They give me energy.  I know I shouldn’t go crazy and pile starches onto my plate every meal, but, the same can be said about almost every food.  Well, maybe not broccoli…or kale…but you get the point.

Roasted Potatoes with a Curry Dipping Sauce | Relishing It

I’m glad I’ve rediscovered my love of potatoes.  I’ve probably mentioned here in the past that my Mom has always had an amazing garden.  When I was a little girl, we lived on a farm where there was plenty of space for her to grow almost anything.  Even so, rather than restrict them to the garden, the potatoes had a special HUGE section in a field near the house.  My grandparents would come over and we’d have potato-planting parties out in that field.  True story.  My favorite part was when, after a few months, we’d all head back out to the field and dig ’em up.  I can still see my Dad, with the salt shaker that he’d bring out into the field (seriously), shining up a few potatoes to crunch-away on while we dug.

Crispy roasted potatoes are amazing.  Here I’ve paired them with a delicious coconut curry dipping sauce.  The most important thing to keep in mind when making roasted potatoes is that you simply can’t cut them up and put them in the oven.  You need to cook them a fair amount beforehand.  Some people choose to boil them slightly, I always steam my potatoes.  I find that they don’t get saturated and fall apart this way.  It also keeps them from losing some of their nutrients.  For convenience, you can steam up a big batch of potatoes in the beginning of the week and leave them sit in your fridge– that way they’re ready to use whenever you need them.  You’d be surprised how many ways you can find to use them.

Roasted Potatoes with a Curry Dipping Sauce | Relishing It

The curry sauce here is delicious.  It’s simple and not overly fancy.  You should have most of these ingredients on hand already.  With the crispy potatoes, it makes a brilliant combination.  I hope you give these a try!

The Recipe:  Roasted Potatoes with a Coconut Curry Dipping Sauce

(serves 4)

1 pound small, yellow potatoes

1/3 cup finely chopped white onion

3 garlic cloves, finely minced

1 teaspoon finely minced fresh ginger

1 1/2 tablespoons sweet curry powder (I love Penzys’ version)

1/4 teaspoon ground turmeric

1/4 teaspoon garam masala

pinch of sugar, to taste

1 1/2 cups chicken broth, (1 tablespoon reserved)

1 teaspoon tomato paste

1/2 cup coconut milk

1 tablespoon cornstarch

salt and pepper

fresh cilantro for serving

In a large sauce pan, place a steamer basket (or you can choose to simply boil them) and fill with the potatoes and a bit of water.  Cover with a tight fitting lid and steam until the potatoes are tender when tested.  I steam my small potatoes whole, but if you only have large ones– just cut them up before steaming.  Make sure to not over-steam them, as they will fall apart.  I’m not going to give an exact time, as it will depend upon the size of your potato.  It’s best to just test them.  When they feel as if they’re nearly done.  Remove from heat and let them sit covered for a few minutes to finish cooking and then let cool.  At this point you can either put them in the refrigerator to use at a later time, or continue with the recipe.

Preheat the oven to 450°F.  Quarter the potatoes and place on a large baking sheet that has been coated with a thin layer of olive oil.  Drizzle a bit more olive oil on top of them and toss.  Sprinkle with salt and pepper.  Keep in mind that potatoes tend to need a lot of salt.  Don’t be too shy.  Roast for about 15 minutes, then carefully flip the potatoes.  Yes, I do this individually, because I really enjoy crispy potatoes and I want all the sides to be properly golden browned.   It doesn’t take that long.  Roast for another 15 minutes.  Give another toss and test them.  Roast longer if necessary (again, much will depend upon how big your potatoes were cut).  Mine are usually done after 30 minutes.  Taste.  re-season, if necessary.

While your potatoes are roasting, begin the curry.  In a medium-sized skillet, heat 2 tablespoons of olive oil.  Add the onion, garlic, and ginger and sauté for a couple of minutes until somewhat tender.  Add the curry powder, turmeric, and garam masala and toast for abut 30 seconds.  Add the chicken broth (sans 1 tablespoon), tomato paste and coconut milk and a pinch of sugar.  Whisk together until smooth.  Cook over medium heat for about 10-15 minutes,  stirring frequently.  Taste as you go, add more salt or sugar, if necessary.  In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon chicken broth until it’s smooth.  Whisk mixture into the skillet and cook for about another 10 minutes until the mixture is somewhat thickened.  Reseason, if necessary.

Immediately sprinkle chopped cilantro on the hot, crispy potatoes when removed from the oven and serve along side the curry sauce.  The potatoes are best eaten immediately.  Enjoy!

photo

Last week was a busy one.  Along with the excitement of Halloween and indulging in far too much candy, our precious girl turned five!  You add so much happiness and joy to our lives, Aria.  We love you so much– Happy birthday!

Thanks for stopping by!

Laurie

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Curried Egg Salad via Relishing It

Last week, my little blog turned two.  It’s been a wonderful and busy couple of years.  I’ve made some incredible friends, both in real life and social media, that I would never have met had I decided not to try my hand at this blogging thing.  My children have grown– and no longer need quite as much minute-to-minute attention– which makes it a bit easier to do this sort of thing.  I guess I’ve also learned to better balance blogging along with taking care of my family.

That first year it felt like preparing, photographing, and writing consumed so much of my time.  I’m more efficient now, less focused on getting that perfect photo.  And while I still have a lot to learn, I realize that I’m not going to be  Cannelle et Vanille or What Katie Ate.  I adore those blogs, but that’s not why I’m here.  I’m comfortable being Laurie from Relishing It.  I’m here to show you some (hopefully) pretty photos of some (hopefully) healthy, tasty food, along with a few sweet indulgences.  I’m here to share ideas and thoughts about balanced eating and sustainable food production that can turn into conversations.  For me, food is more than sustenance.  It’s at the center of every gathering, it’s sharing and comparing cultural upbringings.  Most importantly, food is about taking care of my family.  I want to feed them well and keep them healthy, and I honestly believe that being aware of whether your food contains harmful chemicals, how it’s produced, and where it comes from can do that.  So, to you readers and friends that keep coming back to my little corner of the internet every week, I thank you.

Curried Egg Salad via Relishing It

Sweet Curry Powder via Relishing It

Now onto one of my favorite little dishes– egg salad!  I could eat egg salad every day of the year.  I’m serious.  This avocado egg salad is still the most popular post on Relishing It– by a long shot.  So today I figure it’s time to share an egg salad recipe that I actually like even a little bit more than that one.  This one relies on sweet curry powder and coconut milk for it’s primary flavors (it’s mayonnaise-free).  Those two ingredients combine to give this egg salad a wonderful, though not overpowering flavor.  And the cilantro, red onion, and garlic add a little freshness and complexity.  It’s simple and divine.

Curried Egg Salad via Relishing It

You may have noticed that the bread in these photos is…different.  Interested?  It’s actually a wonderful, hearty, gluten-free loaf that is full of healthy, delicious ingredients.  You can find the recipe at the My New Roots blog for Life Changing Loaf of Bread.  I love it with this– or any– egg salad.  I like to make a loaf and wrap the sliced leftovers in the freezer.  They are perfect when toasted.  Even if you’re not gluten-intolerant it’s worth giving it a try.  Enjoy!

Curried Egg Salad via Relishing It

The Recipe:  Curried Egg Salad 

(Serves 1)

2 hard-boiled eggs, peeled and chopped

1 tablespoon minced red onion

1 garlic clove, minced

1 tablespoon minced cilantro

1 teaspoon sweet curry powder

3 tablespoons coconut milk, (canned version)

1/4 teaspoon kosher salt

In a bowl, add the chopped eggs.  Using a fork, mash about 1/3 of them.  Add the rest of ingredients and gently mix together.  Cover and let sit in the refrigerator for about 20 minutes so the flavors can meld, or eat right away if you’re impatient like myself.  Enjoy!

Note:  Store your leftover coconut milk in a canning jar in the refrigerator– you will be amazed at how many wonderful things you can find to use it in!

Thanks for stopping by– have a great weekend!

xo

Laurie

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I finally went on a full-scale cleaning and organizing mission.  I love my kitchen, but I could always use more space– just one more cupboard.  The focal point of my organizing was the food pantry.  There was a time, not long ago, when I got excited everytime I looked in the pantry– so many possibilities!  So many dishes to create!  Lately, opening that door just led to me being annoyed.  Plastic bags with twist ties, hiding all of those beautiful grains/legumes/dried fruit/and nuts that I buy in bulk.  Random boxes half-full of dried pasta.  I needed a better system, and mason jars were the answer.  They stack beautifully and best of all, I can see all of those beautiful dried goods– including these amazing lentils.

I love lentils: red, french, green, brown– they all have fantastic flavors.  Lentils are high protein and fiber and low fat.  They’re also convenient, since they don’t take long to prepare, so they’re perfect for when you need to get a quick weeknight dinner on the table.  Even better, they’re inexpensive.  I like to prepare them with an egg on top (because eggs make everything better), or made into simple, flavorful soups like this one.  They’re brilliant!

The flavors in this lentil soup mingle perfectly.  The ginger, curry, cardamom, and cumin are stand-outs.  They give the soup an identity.  And the lemongrass adds that little zing that really brightens things up.  Depending on where you are, lemongrass may be difficult to find.  If so, just add a bit of lemon zest and a healthy squirt of lemon juice before serving.  The coconut milk is the backbone here,  it ties all of the other wonderful flavors together.  It is rich and creamy, and envelopes those warm spices.  I use a whole can in this recipe, but if you want to reduce the calorie count, add just a half can.  If you do so, make sure to compensate for the loss of liquid by adding a bit more broth or water.  And don’t buy the ‘lite’ versions of coconut milk– they’re not particularly good.  Pair this soup with a nice piece of crusty bread drizzled in olive oil, and enjoy!

The Recipe:  Lentil Soup with Lemongrass and Ginger

(Serves 4 comfortably)

5-6 small/medium carrots, chopped (1 1/4 cup)

1 medium red onion, chopped  (about 1 cup)

1 stalk lemongrass, outer leaves removed and discarded, finely minced

1-inch knob of ginger, peeled and minced

2 tablespoons olive oil

1 cup crushed tomatoes

1 1/2 cup dried brown or green lentils, rinsed

1 can (13.5 ounces) organic coconut milk

1 tablespoon curry powder

1 teaspoon cardamom

1 quart organic chicken broth

pinch of salt

lemon, cilantro, and sour cream for garnish, optional

In a large Dutch oven placed over medium heat add the olive oil.  When hot add the carrots, red onion, lemon grass, ginger, a sprinkle of salt and sauté  for about 7- 10 minutes until the vegetables start to soften.  Then add the curry powder and cardamom and  toast for just 30 seconds, or so.  Immediately add the tomatoes, chicken stock, coconut milk, and lentils.  Raise heat and bring to a small boil.  Immediately lower heat to low/medium and cook the soup covered for about 20-30 minutes, or until the lentils are your desired consistency.  The amount of time will vary depending upon how high your flame is.  Taste the soup and adjust salt accordingly.  Take note that this is a soup that will thicken as it sits, so leftovers may need a splash of broth or water to loosen it up.  Serve with sour cream, cilantro, and lemon, if desired, and a drizzle of olive oil.  Enjoy!

Have a wonderful weekend!

Laurie

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