4-6 medium potatoes, cut into chunks
1 head cauliflower, cut into florets
1 onion, coarsely chopped
4 cloves garlic, minced
1 red pepper, coarsely chopped
1 large can tomatoes
1 T coriander seeds
1 t cumin seeds
1 1/2 T curry powder
Salt and Pepper
Cayenne Powder
1 bunch cilantro, chopped
In a heavy skillet over high heat, toast the coriander and cumin seeds until fragrant. Remove from the heat and grind. Set aside.
In a large pan or wok, heat some oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to sweat. Add the peppers and toasted spices and cook until the peppers are just beginning to soften. Add the can of tomatoes, curry powder and potatoes. Bring to a boil then reduce the heat to maintain a lively simmer. Cook until the potatoes are just tender. Add the cauliflower, season with salt and pepper to taste, and simmer for another 10-15 minutes. Add cayenne powder to your desired spice level. Stir in the cilantro and serve over rice.
Potato Gratin
From Saveur.com
1 cup heavy cream
1 cup Chicken Stock
4 tbsp. butter
1 garlic clove, crushed
1 bay leaf
Pinch of red pepper flakes
Freshly grated nutmeg
Salt and freshly ground black pepper
4 large russet potatoes, peeled, and thinly sliced
1 cup grated gruyère cheese
INSTRUCTIONS
1. Preheat oven to 375°. Heat cream, stock, butter, garlic, bay leaf, red pepper flakes, some nutmeg, and salt and pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
2. Meanwhile, layer an 8" × 12" baking dish alternately with potatoes and ¾ cup of the cheese to form about 6 layers, finishing with potatoes.
3. Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with remaining ¼ cup of cheese. Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.
Greens aux Gratin
This is a great way to use up any greens – kale, spinach, radish or turnip greens, whatever. It’s also a way to get rid of excess cheese you may have lying around.
Preheat oven to 350 degrees F.
Sautee the greens (destemmed if using kale) in oil or butter over high heat with a little chopped onion or garlic. Cook until just wilted – 2 or 3 minutes. Set aside.
Make a roux over medium heat, using 3 T butter and 3 T flour. Wisk in 1 cup of milk and stir until thickened.
In a shallow baking pan, layer greens, roux and any cheese – we like a mixture of Monterrey Jack and a hard, salty Italian cheese. A little blue cheese is also great in there. Some thin slices of buttered wheat bread on top will add a nice crunch.
Bake for approximately 30 minutes or until browned and bubbly.
Cilantro Lime Dressing
2/3 cup lime juice
3 T minced garlic
1/4 cup apple cider vinegar (or rice vinegar)
bunch of cilantro (or however much you like)
1/4 cup olive oil (or vegetable oil)
You can either put all ingredients in a blender or just add them together in a jar and shake up! If you'd like something spicier, add a few dashes of hot sauce.
Kohlrabi Green Bean Salad
Kohlrabi
Green beans
Onion
Sesame seed dressing
Kombu strips
Blanch the green beans. Slice onion into thin strips. You can throw it in cold water to get some of the sting out. Slice kohlrabi into thin strips. Toss together with a spicy sesame seed dressing - we used chili flakes, chili paste, soy sauce, some pickle vinegar toss everything together with salted kombu strips