Okra and Potato Hash
original recipe here
- 1 tablespoon whole brown mustard seeds
- 1/3 cup vegetable oil
- 1 small sweet onion, minced
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1/2 pound small russet potatoes, diced
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon kosher salt
- 1 1/2 pounds fresh okra, cut into 1/8-inch-thick slices
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 1/2 tablespoons sesame seeds, toasted
Cook mustard seeds in hot oil in a wok or large heavy skillet over medium-high heat 10 seconds or just until seeds begin to pop. Add onion and next 2 ingredients; sauté 2 minutes or until fragrant. Stir in potatoes, red pepper, and salt; cover, reduce heat to low, and cook, stirring occasionally, 5 minutes. Uncover; stir in okra, next 3 ingredients, and salt to taste. Cook, uncovered, over low heat, stirring occasionally, 8 to 10 minutes or until potatoes and okra are tender. Sprinkle with sesame seeds just before serving.
1 large eggplant
2-3 cups arugula
½ cup raisins
2 tbs olive oil + 3 tbs olive oil
2 garlic cloves, crushed
3 tbs balsamic vinegar
Salt & pepper
Optional – grated parmesan
- Pre-heat oven to 400 F
- Peel the eggplant and chop it in bite sized square pieces
- Toss the eggplant squares with olive oil and salt; put eggplant pieces in an ovenproof pan
- Bake for about 15-20 minutes
- Meanwhile prepare a salad dressing with the balsamic vinegar, olive oil, crushed garlic, salt and pepper
- Toss the arugula with half of the dressing
- Toss eggplants pieces and raisins with the other half of the dressing
- Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with grated parmesan if desired
- Serve warm or cold
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Thanks to Ree at The Pioneer Woman for this awesome recipe!
- 2 cups diced peeled beets ( ½-inch; about 2 medium)
- ⅔ cup buttermilk
- 1½ cups white whole-wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup canola oil or grapeseed oil
- 1¾ cups packed confectioners’ sugar, divided
- 2 teaspoons vanilla extract
- 5 ounces reduced-fat cream cheese, at room temperature
- Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
- Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
- To prepare frosting: Combine the remaining ¾ cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.
Thanks to our friends at Eating Well for this tasty recipe!
- 5 tbsp olive oil
- 400g onions, sliced
- 500g okra, trimmed, washed, dried and sliced into 2cm pieces
- 2 tomatoes, diced
- 1 red chilli, finely chopped (or ½ tsp powdered)
- 2 tsp ground coriander
- handful fresh coriander, roughly chopped, to serve
- Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about 10 mins.
- Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.
Thanks to our friends at Good Food for this awesome recipe!
- 1 cup raisins
- 2 cups warm water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup brown sugar
- 3 cups shredded carrots
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Recipe sourced from here!