Indian Cauliflower and PotatoSorry to barrage you all with cauliflower recipes, but as you know, I have a limited time period during which I can make them. I actually made this recipe once before but never got around to posting it. I’m kinda mad about that because I know I added something else last time that made it even tastier, but oh well. This was still really delicious.

In addition to my love of cauliflower, I have a love for Indian spiced dishes. Add a little Garam Masala and Tumeric, and I’m a happy girl.

Indian Cauliflower and Potato

I had some leftover potatoes laying around and knew I wanted to make something with cauliflower, so this recipe came to mind. I had every intention of using a higher cauliflower to potato ratio, but alas the stupid NYC supermarket I went to only had the most tiny cauliflowers you have ever seen…and to make matters worse, they were $5.99 each! How absurd is that?! I would have just gotten two of them, but not at that price.

Indian Cauliflower and Potato

I also wanted to use up these potatoes I had laying around, so unfortunately there was more potato to cauliflower which, had I followed the original recipe, would have ended up being really dry. This was the main reason I edited the recipe. Also, I like things a little more moist and acidic, so I threw in some diced canned tomatoes and yogurt.

This dish was perfectly spicy and satisfying. Although i suppose you could eat it as a side dish, I put a hefty dallop of greek yogurt on top rounding out a great dinner for one.

Indian Cauliflower and Potato

Indian-Spiced Cauliflower and Potatoes

adapted from Spicie Foodie

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Serves 4-6

1 cauliflower head, cut into large florets
4 small potatoes, peeled and cut into large pieces
1 tbsp. vegetable oil
1 small onion, finely chopped
3 garlic cloves, minced
small piece of fresh ginger, ginger and finely chopped
1 tsp-1 Tbsp chile garlic sauce (depending on how spicy you like it)
11/2 tbsp. garam masala
1 tsp. ground turmeric
salt to taste
1- 14.5 oz can diced tomatoes
1/4 cup greek 2% yogurt, plus 1+ cup more for garnish
1/2 cup cilantro, chopped, plus more for garnish

Boil the cauliflower and potatoes until tender. Drain and set aside.

Heat the oil and cook the onion until soft and translucent. Add the ginger, garlic and chile sauce and saute for another 3 minutes.

Place the boiled cauliflower and potatoes into the pan. Add the spices to the pan. Use a potato masher and mash until the vegetables have broken up into a thick mash, leaving chunky. Stir well and cook for another 10 minutes.

Add tomatoes, 1/4 cup yogurt, 1/2 cup cilantro and salt to taste. Stir to combine all ingredients well, and cook another minute or two.

Serve with a large dallop of yogurt and a handful of chopped cilantro.

While going through my grandpa’s recipe collection, I came across a recipe for a sort of Mulligatawny. At least, that’s what the recipe called it although I’m fairly certain it’s not very authentic.

In case you don’t know, a Mulligatawny is a a curry-flavoured soup of Anglo-Indian origin (as per Wikipedia).

There are many variations on the recipe for mulligatawny. In the West, the soup typically has a yellow colour and contains chicken or other meat, and it is often thickened with rice.

This recipe said to add both chicken and rice, but since I knew it was something Nate wouldn’t want to eat anyway, due to the spices, I eliminated both and kept it light for me.

This is definitely a shortcut way to make this soup, but it was way tastier than I was expecting! The apple adds a nice sweetness and the hot sauce plus spices give it a real kick and make it full of flavor.

While this soup isn’t hearty enough to be a full meal, it would make a delicious first course. It’s always nice to change it up a bit in the kitchen, so if you’re in the mood for something different, give this a try! I garnished mine with a dallop of sour cream and it was perfect :)

Quick Mulligatawny Soup

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Serves 6-8

2 Tbsp unsalted butter
1 1/2 cups chopped onion
1 package (10 oz) frozen mixed veggies, thawed
2 Tbsp flour
2 tsp curry powder
1 tsp salt
1/2 tsp hot pepper sauce, or more to taste
1/4 tsp ground cloves
1 quart water
1 can (10.5 oz) condensed low fat cream of chicken soup (or chicken with rice soup, if you want rice)
1 cup chopped apple
optional- 1 cup diced cooked chicken

Melt butter over med-high heat in a large soup pot.

Add onion and mixed veggies, saute just until onion is tender.

Stir in flour, curry powder, salt, hot pepper sauce and cloves. Add water, soup, apple (and chicken if using).

Bring to a boil; reduce heat to low and simmer, covered, for 20 min or until slightly thickened. Serve with additional pepper sauce if desired.

Have you been feeling these cooler temperatures? I guess it depends where you live, huh. Well I gotta say that I much prefer the colder weather even with some rain drops than that awful heat and humidity. I was definitely ready for fall.

And nothing quite screams fall like squash: pumpkin, acorn, butternut. There are so many things you can make with this versatile ingredient, from sweet treats to savory suppers.

So when my blogger friend Junia at Mis Pensamientos organized a #squashlove bloghop for the month of November, you better believe I was in!

As I mentioned in my other post, I made a delightful stew to go along with that awesome cilantro flatbread last month. When I was deciding what I should make, I knew it would have to be something with some Indian spices to complement the flatbread.

I had made a great cauliflower/potato mixture with Garam Masala a few nights before for myself. Nate would’t dare touch cauliflower. All the more for me.

Anyway, that dish turned out so well that I wanted to make something with the same flavors that he could enjoy as well.

I settled on using chicken but thought that some butternut squash, diced tomatoes and yogurt would be amazing together. So that’s what I did. This whole dish really didn’t take too long to make.

I call for chicken thighs because I personally believe they stay extremely moist to the point that you can’t really overcook them. If you like dry meat, then go for the breast, but that’s not my thing. And for those calorie-counters out there, there are 110 calories in boneless skinless chicken breast vs 130 calores for boneless skinless thighs,  for the same 4 ounces. I really don’t think 20 calories are worth sacrificing moisture and flavor. But that’s just me 😉

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Click here to enter your link and view this the recipes that are part of #squashlove!

I am co-hosting this #squashlove! bloghop with the following fine chefs:

Baker Street | Anuradha : @bakerstreet29
Bloc De Recetas | Salomé : @blocderecetas
Bon à croquer | Valerie : @valouth
Cake Duchess | Lora: @cakeduchess
Cafe Terra Blog | Terra : @cafeterrablog
Food Wanderings | Shulie : @foodwanderings
Hobby and More | Richa : @betit19
Mike’s Baking | Mike : @mikesbaking
Mis Pensamientos | Junia : @juniakk
My Twisted Recipes | Dudut : @mytwistedrecipe
No One Like Crumbley Cookies | T.R : @TRCrumbley
Queens Notebook | Elizabeth : @mango_queen
Simply Reem | Reem : @simplyreem
Skip To Malou | Malou : @malou_nievera
Teaspoon Of Spice | Serena : @tspcurry
The Daily Palette | Annapet : @thedailypalette
The Professional Palette | Regan : @profpalate
The Spicy RD | EA : @thespicyrd
Vegan Miam | Rika : @veganmiam

Indian-Spiced Chicken and Butternut Squash Stew

Recipe by me!

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Serves 4-6

1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
1.5 Tbsp Garam Masala
1 tsp tumeric
1 cup lowfat plain yogurt (not greek style)
1 lb butternut squash, peeled and chopped into 3/4″ cubes (weight after chopping)
2 cups onions, thinly sliced
1 Tsbp vegetable oil
1/4 cup fresh ginger, minced
1 Tbsp minced garlic
1-14.5 oz can diced tomatoes with green chiles
1 tsp cornstarch
1/2 cup chopped cilantro

 Combine first 4 ingredients in bowl and let marinate 30 min.

Heat the oil over med-hi heat. Add onions and saute 5 min or until soft. Add ginger and garlic and saute 1-2 minutes.

Add butternut squash to pan and saute 1-2 min. Add chopped tomatoes with juice. Cover and cook 10 minutes, stirring occassionally.

Add chicken. Reduce heat to simmer and cook 10 min, covered. Uncover and cook an additional 5 min.

Take 2 Tbsp or so of cooking liquid and put in a cup. Mix with the cornstarch and whisk to dissolve. Add cornstarch mixture back into chicken mixture and stir. Cook another few minutes until thickened. Salt and pepper to taste.

Stir cilantro in and serve.

The weather in nyc has been so nice lately (aside from all the rain). It finally feels like spring is here to stay :)

On nice weekends, Nate and I like to get out and walk as much as possible. Most people in nyc take the subway if their destination is more than 20 blocks away, but we look at that as a great opportunity to sneak in some extra exercise while getting to where we want to go (and saving $ to boot!).

We’re always looking for fun stuff to do on the weekends and this week I came across an ad for the James Beard Foundation’s Bi-Annual Cookbook Sale. Nate and I laced up our sneakers and headed downtown.

The sale said it was supposed to start at 10am. By the time we got there at 10 on the dot, there was a line of about 5 people. Apparently, the sale takes place in James Beard’s one-time residence- a historic townhouse in the west village. The books are scattered on tables in one little room and it can only hold so many people, so they limit how many people can be in there at once.

Check out that line!

While waiting in line, Nate and I had a discussion to determine whether bi-annual means twice a year, or every two years. I finally pulled out my phone and looked it up, and apparently it means both definitions…how stupid is that?! The two guys in line in front of us must have heard our somewhat ridiculous conversation and informed us that this sale only occurs every 2 years…good thing we didn’t miss it!

I’m not sure where the cookbooks come from, but it’s a sale of used cookbooks that range between $1 and $20. Because I like to think I’m rather frugal, I jumped at the opportunity. I always have the urge to buy cookbooks but never want to spend the money when I know I’ll probably forget I even have them. This was the perfect solution.

After about a 20 min wait, we finally got in. There were hundreds of cookbooks! It was kind of hard to really take your time and look through them since there were so many people and the books were scattered on tables in no particular order. I made my way to the back where the $1 books were. We browsed for about 15 min and finally selected 5 cookbooks. I had no idea if they’d be any good, but at that price I couldn’t resist. I got all 5 books for $14!

When we left the building, the line was all the way down the block. I couldn’t believe so many people knew about this thing and came to it. We walked all the way home (6 miles roundtrip) with a stop off at this awesome spice shop, Kalustyan’s, to pick up some Indian spices for what I was going to make for dinner.  When I finally got home and assessed my goods I was quite pleased with my thrifty purchases :)

When I arrived home I got to work on dinner: Curried Chickpea Stew with Spiced Rice. I had been wanting to make Indian food for so long (although this recipe was adapted from Cooking Light so I’m not sure how authentic it is) but kept putting off going to the spice store since it’s not exactly around the corner. I didn’t want to get the spices at the regular supermarket, thought, because if they even had the ones i wanted, they were sure to be ridiculously priced.

At the spice store I had picked up a big bag of cardamom pods, and some tumeric, neither of which I’ve ever used before. As soon as I opened the cardamom pods, the fragrant, almost floral aroma wafted out. They smelled SO good. I’m definitely going to put the rest to use in some dessert since this recipe only used 3 of them.

*Please do not be turned off by the extensive ingredient list for the chickpeas. They turned out so delicious and now I have all the spices on hand for next time.

I’m also throwing a bonus recipe into this post since the few dark, crappy pics don’t warrant a post of their own. I made a simple and delicious Israeli Couscous with Peas and Mint the other day…just in time for the wonderful spring weather. Nate later informed me that he doesn’t actually like peas (oops!) but he ate it anyway, indicating how delicious this dish really is.

Ugly picture. Yummy food.

Curried Chickpea Stew with Spiced Brown Rice

Adapted from Cooking Light

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serves 4

1 cup uncooked brown rice
1/2 tsp ground tumeric
3 cardamom pods, crushed
1 cinnamon stick
1 2/3 cups water
1 bay leaf

1 Tbsp vegetable oil
2 cups chopped onion
1 Tbsp grated peeled fresh ginger
2 tsp garam masala (or 1 tsp cumin, 1 tsp coriander, 1 cinnamon stick)
3/4 tsp ground tumeric
1/4 tsp ground red pepper
4 garlic cloves, minced
3 cardamom pods, crushed
2.5 cups water
1 cup diced carrot
1/4 tsp salt
1- 15 oz can chickpeas, rinsed and drained
1- 14.5 oz can fire-roasted crushed/diced tomatoes, undrained
1 Tbsp cornstarch, if needed
1/2 cup Fage 2% Greek yogurt
1/2 cup chopped fresh cilantro

Put all ingredients in Rice cooker and stir. Cook til done. Or you could could it in the normal rice way in a pot.

Heat a large dutch oven over medium-high heat. Add 1 Tbsp oil and swirl to coat. Add 2 cups onion; saute for 6 min or until golden. Add ginger through the cardamom; cook for 1 minute, stirring constantly.

Add 2.5 cups water, carrot, 1/4 tsp salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 min or until carrots are tender and sauce is slightly thick. If stew still isn’t thick, take out some broth, whisk the cornstarch into broth until dissolves, then mix back into pot. Continue cooking and stirring for 1-2 min or until thicker.

Discard cardamom.

Place rice mixture into each of 4 bwols; spoon chickpeas over rice. Top with yogurt and cilantro.

*To cut carbs, I served my portion over spaghetti squash. I baked it for an hour at 375. After letting it cool, i cut it in half and scraped the strands out with a fork. Then I mixed in some salt, pepper and garlic powder.

Israeli Couscous with Mint and Peas

Adapted from Martha Stewart

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serves 4

1 cup Israeli couscous (or orzo)
2 Tbsp unsalted butter
1 shallot, minced (about 2 Tbsp)
Zest and juice of 1 lemon
1 lb fresh peas, shelled, or 2 cups frozen peas
salt and pepper
2 Tbsp chopped mint

Cook couscous according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas and lemon juice, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.

Add cooked couscous, season with salt and pepper, and toss to combine. Remove from heat and stir in mint.