Trashy food for me tonight! I took a hotdog and made a lengthwise slit in it, stuffed some shredded cheese in the slit and broiled it in the toaster oven.
Yummy!

Another new kitchen experiment that had decent results:

I didn't have fresh Ginger on hand and I used Frensh English Peas instead of frozen, but it was good.

Aloo Gobi Mattar: Potato, Cauliflower and Pea Curry



ALOO GOBI MATTAR (POTATO, CAULIFLOWER & PEA CURRY)

1 large cauliflower, cut into small florets
2 large onions, chopped into 1/2-inch chunks
3 medium baking potatoes, peeled and chopped into 1/2 "- 3/4-inch chunks
1 cup frozen green peas
1 cup vegetable stock or chicken stock
4 tablespoons olive oil or ghee
2 tablespoons fresh ginger, grated (including juice)
2 tablespoons fresh ginger, peeled and finely minced
5 garlic cloves, minced
2 medium hot green chili peppers, minced (seeds included)
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper (optional)
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seeds
1/2 lemon, juice of
1/3 cup fresh cilantro, chopped

Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sautee for 2 minutes, stirring frequently.

Add all remaining spices, including salt. Stir well.

Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sautee potato for 3-5 minutes, stirring frequently.

Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.

Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.

Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.

Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro. Makes about 6 generous servings.

Yum, NA. I love me some Aloo Gobi (and muttar panner, too) and Aloo Gobi makes for a yummy breakfast treat the day after

Is this recipe from the Madhur Jaffrey cookbook I sent you?

How did I miss this one before - hilarious!

No, I did a reverse recipe search with the ingredients I happened to have and this is one that came up.

Tonight, the Stoat and I made "Clean out the veggie crisper and root cellar soup" - It contains Swedes, parsnip, sweet potato, corn & Lite Sour Cream.

Matterhorn Fan would be proud - it's all vegetarian except for the bacon stock-cubes, but we ARE LoTters, so therefore a certain amount of bacony goodness needs to occur, however I think the cubes are vegetarian ones anyway, but they might not be.

We're serving it up with Crispy Oven-bread and dessert is "strawberry mousse with whole strawberries poked into it at random"

...I wonder what the Poor Folk are eating ?? :D

Here's a pic of said Dinner. Plating by Stoat.

Where's the dessert pics?!


I made about 150 shish kabobs yesterday for a friends luau yesterday, so that's what we had for dinner!

Ok Lash, I'm a little frightened about the vegitarian bacon cubes. ;)

Bacon isn't vegetarian. Don't be frightened, RStar--unless you're a vegetarian and you'll be eating that soup.