German Potato Soup

Source: More-with-Less Cookbook
Date tried:October 3, 2017
Yield: 6 servings
Time needed:20 minutes

Potato soup is always high on my list of favourites and this is good version.

German Potato Soup

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Eggplant Chèvre Sandwiches

Source: The Parkdale Potluck Cookbook
Made: December 22, 2013
Yield: 4-6 servings
Time to make: 35 minutes.

A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant.  I really, really like this.

Eggplant Chèvre Sandwiches

Eggplant Chèvre Sandwich

Eggplant Chèvre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Goat (Chèvre) cheese

Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.

Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.

Slice enough cheese to cover ½ of the slices of eggplant.

Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet  and place it back on grill where it can keep warm.

Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.

 

Tagine of Moroccan Vegetables with Couscous

Source: May All Be Fed: Diet for a New World
Date tried: July 25, 2017
Yield: 4-6 servings
Time needed:1 hour

This is a delicious and quite an impressive dinner fit for company.
In spite of the long ingredient list, it is fairly simple to make.

Tagine of Moroccan Vegetables with Couscous

Tagine of Moroccan Vegetables with Couscous
2 Tbsp olive oil
2 medium onions, sliced
1 red bell pepper, seeded and sliced into 3/4” strips
2 garlic cloves, peeled
1 tsp. turmuric
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
14 tsp cayenne pepper
1/4 tsp crushed saffron threads (optional)
4 medium carrots cut into 1” lengths
1 butternut squash, pared, seeded and cut into 2” pieces
1 15-oz can unsweetened tomatoes
1 cup vegetable stock, vegetable bouillon or water
2 medium zucchini, cut into 1” chunks
1 cup cooked garbanzo beans
1/2 cup raisins

3 cups water or 2 cups vegetable stock or vegetable bullion with 1 cup water
2 Tbsp olive oil
1/2 tsp fine sea salt
1 1/2 cup whole wheat couscous
1/2 cup coarsely chopped almonds, toasted

In a large saucepan, heat 2 Tbsp oil over medium heat.
Add onions and cook, stirring often, until lightly browned (6-8 minutes)
Add bell pepper, garlic, turnuric, ginger, cinnamon, salt, cayenne and saffron.
Stir for one minute.

Stir in the carrots and butternut squash, tomatoes with their juice and vegetable stock.
Bring to a simmer over high heat, then lower heat and cover.
Simmer 20-30 minutes until vegetables are just tender.

Stir in zucchini, garbanzo beans and raisins.
Cover and continue to simmer another 5-10 minutes.

In a separate saucepan, combine oil, salt and water and bring to a boil over high heat.
Stir in the couscous and remove immediately from heat.
Cover and let stand until couscous has absorbed all the liquid. (about 5 minutes)

To serve, place couscous in a warmed serving platter.
Make a well in the centre of the couscous.
Using a slotted spoon lift vegetables from liquid and set in the well.
Pour tagine cooking liquid over vegetables and couscous.
Garnish with toasted almonds and serve.

Golden Potato Soup

Source: More-with-Less Cookbook
Made: December 7, 2013
Yield: 4 servings
Time to make: 15 -20 minutes.

Prior preparation needed
Cook and mash potatoes (may use leftovers)

I expect if I had used a strongly orange-coloured cheese this soup would have lived up more to its name. But I used a fine old white cheddar for the taste.  This is basically a thin white sauce to which mashed potato and shredded cheese have been added.  It is quite bland as is and I am glad I have leftovers to try some additional seasoning.  Rosemary would be a very good addition; cayenne or chili if you want some heat. And if you don’t object to meat, some crispy, crumbled bacon or some chunks of ham. So consider this more of a soup base to be altered as your mood and pantry supplies dictate.

Golden Potato Soup

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Tandoori Aloo

Source: Indian Recipes Under 30 Minutes
Made: November 16, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

I am still discovering my own neighbourhood.  A few weeks ago I found a lovely Indian grocery store within walking distance.  And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.

On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do.  Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds.  And practice, no doubt, will make it seem easier.

Tandoori Aloo (stuffed potatoes)

Tandoori Aloo (stuffed potatoes).
8 large baking style potatoes
vegetable oil as needed for frying
salt to taste
1 tsp/2gm red chili powder
Pinch of garam masala
1 tsp./5 ml lemon juice
5-10 cashew nuts, broken
1 Tbsp./10 gm raisins
2 tsp/10gm ghee
20 gm grated cheese
1Tbsp./4gm green coriander, chopped
½ tsp./1gm chaat masala

Peel the potatoes.
Scoop out the centres,leaving thin walls at the sides
Fry the potato shells and the scooped out centres separately.  Do not let them change colour but let the sides become crisp.
Cool the scooped out portion and mash.
To the mashed potato, add salt, red chili powder, garam masala, lemon juice, nuts, raisins and ghee.
Stuff this mixture into the potato cases.
Arrange four pieces on one skewer and sprinkle grated cheese on top.
Grill till golden brown in colour.
Sprinkle with green coriander and chaat masala.
Serve hot.