Curried Sweet Potato

This dish probably won't win any beauty contests, but I'm here to tell you, it is completely unmissable. The curry itself is a thick mash of deliciousness. Also, it's really easy to make. Also, it's a super healthy dinner. Is there anything better? (sidenote: I swear, none of this enthusiasm is sarcastic or exaggerated) This recipe comes from the lovely folks over at Epicurious. I've never heard of Harley Pasternack, but if this recipe is any indication, he's a darn fine cook.

The curry itself is a really nice balance of sweet and spicy, and marries really well with some cilantro chutney. Unfortunately, I didn't make either the chutney or the paratha myself. However, if you follow either of those links, they will take you to the blog of my Indian cooking guru. Watching her videos is not only good for your cooking, it is good for your soul. Honestly, she is the gold standard of vegetarian Indian cooking.

Recipe (serves 2-3):

- 1/2 onion, diced

- 2 tsp. Thai red curry paste
- 1 tsp. ground cumin

- 1/2 tsp. ground cinnamon

- 1 large sweet potato, mostly peeled and diced up small

- 3/4 c. skim milk (though you night need more)

- 1/2 c. nonfat yogurt

- 2 1/2 tsp. lime juice

- Salt and black pepper

- 2 tsp. vegetable oil

Directions:

1) Heat the oil in a frying pan. Add the onions and fry until golden brown.

2) Add curry paste, cumin and cinnamon and stir to combine. If the curry paste is on the dry side, add a bit of water. Saute for 30 seconds.

3) Add sweet potato and cook for 2 minutes. If the potato starts to stick, add a bit of water to the pan. Add salt and pepper

4) Add milk. Simmer for 12 minutes. Feel free to splash some more milk into the pan if it looks like it is getting dried out. Stir it fairly often. By the end of the 12 minutes, the milk will have thickened considerably and the potatoes will be tender. If neither or those things have happened, let it sit a bit longer.

5) Transfer the mixture to a food processor or blender. Add yogurt and lime juice. Puree it until most of the lumps are gone.

6) Serve with cilantro chutney and warm bread.

Seriously, it is ridiculously good.

Until our next dinner,

ceh.

A Tale of Two Granolas

I was considering calling this post "GRANOLA DEATH MATCH (Duh duh DUH duh)" Good thing I decided against that...

I have been experimenting with making granola at home. These two recipes use a lot of the same basic ingredients, like cashews, dried sour cherries, honey and rolled oats. But, as is true in all cooking, the little tweaks made on each side make a world of difference. So, there will be two recipes, but only one set of directions because granola making is really in the ingredient list. The pictures are virtually indistinguishable...but I wanted to lend drama to the post.

Recipe #1 is a rich and delicious combination of honey and peanut butter. It is super tasty and has some real weight to it in the flavor profile. It burns a bit more easily, so make sure to keep an eye on that.

Recipe #2 is more of a salty-sweet vibe and is a good deal crunchier, which is definitely a plus for me. It is more of what I think traditional granola really tastes like. The flavor is lighter and it is really great. Also, it is inspired by Alton Brown, who is lovely and wonderful.

Recipe #1:

- 1/2 c. honey

- 1/2 c. peanut butter

- 1 tsp. vanilla extract

- 3 c. rolled oats

- 3/4 c. cashews

- 1 c. sunflower seeds

- 1/4 tsp. salt

- 1 c. dried sour cherries

Recipe #2

- 1/4 c. plus 2 tbsp. dark brown sugar

- 1/4 c. plus 2 tbsp. honey

- 1/4 c. vegetable oil

- 3 c. rolled oats

- 1 c. cashews

- 1 c. raw pumpkin seeds

- 3/4 tsp. salt

- 1 c. dried sour cherries

Directions:

1) Preheat oven to 275 degrees

2) Combine all dry ingredients (except dried fruit) in one bowl, and all wet ingredients in another. Make sure that both mixtures are well integrated. With both wet mixtures, I used a fork to incorporate ingredients.

3) Mix dry and wet ingredients. Stir until well combined.

4) Pour out mixture on a greased or lined baking pan (I used 9x13).

5) Bake for approximately 1 hour 15 minutes, stirring every 15 minutes.

6) Add dried fruit while mixture is still warm. Allow it to cool to room temperature before storing.

7) Store in fridge.

Let me know what you think if you make either one of these recipes. I can't decide which one I like better. I guess I'll just keep tinkering with them until I figure it out!

Until our next breakfast,

ceh.

Grown Up Strawberry Rhubarb Pie

First off, I'm sorry that I have been missing in action for the past few weeks. I have been driving around the midwest like crazy, and that means I've been cooking, but not having too much time for writing.

And now, on with the show!

Confession: I have a lot of love for rhubarb. I love the super tart flavor, the hidden vegetable-ness of it, the whole thing. It makes an awesome sauce for ice cream and a great raw snack (when very fresh). It is most commonly invoked in the form of strawberry rhubarb pie, and that's just fine with me. I'm not a huge fan of pie generally, but the combination of strawberries and rhubarb is heaven, as long as you don't mess with it too much.

This crumble top rhubarb pie has a nice black pepper kick to it which nicely compliments the sweet-tart filling. This particular recipe comes from Heidi Swanson and her wonderful blog, 101 Cookbooks. She made this as a crumble, but I chose to make it as a pie.

Recipe:

3/4 c. whole wheat flour

1/2 c. rolled oats

1/3 c. pecan pieces

1/3 c. walnut pieces

1 c. sugar

1/2 tsp. salt

1/8 tsp. black pepper

1/3 c. melted butter

1/2 lb. strawberries, cut into quarters

12 oz. rhubarb, cut into 1/2 inch pieces

1 frozen pie crust

Directions:

1) Remove pie crust from freezer and let it thaw out a bit. Also, preheat oven to 375 degrees.

2) Combine flour, nuts, 1/2 c. sugar, salt and pepper in a bowl. Stir in melted butter. Once well mixed, put the mixture in the freezer.

3) Whisk together cornstarch and remaining 1/2 c. sugar in a bowl. Add strawberries and rhubarb and mix until all the pieces have been covered by the mixture.

4) Pour strawberry/rhubarb/sugar/cornstarch mixture into the pie shell. Retrieve other mixture from the freezer and crumble it across the top. Try and compact the mixture a bit so that it forms a cohesive pie.

5) Bake for about 40-45 minutes. You will want to put a cookie sheet under the pan as it is baking, unless you love to clean your oven.

5b) If the edges start to brown too quickly, put a halo of tinfoil around the edge of the pan. You will know the pie is done because it will be golden brown across the crumble topping and the filling will be bubbling away like mad.

My whole family really enjoyed this pie, and I have a feeling that you will too.

Until our next dessert,

ceh.