2 posts tagged “recipe”
i spotted this recipe on Gluten-Free By The Bay's recipe round-up a few weeks back, and it instantly got a do this! from me for the crock-pot alone. i adore my crock-pot for weekend cooking since it gives me just a bit more time to do other stuff, and makes the house smell great in the process. of course the ingredient list was a mile long, but it ended up being worth it. this was the yummiest lunch, and quite filling.
Je Mange la Ville made quite a few modifications to the recipe, and i went back to the "original", but decided on some modifications of my own. I noticed well into cooking that this really wasn't so much as a stew, but a soup, and i really wanted something thicker and heartier. i quickly pulled out a couple yukon gold potatoes, nuked them half way and gave them a chop and tossed them in to catch the last two hours of cooking. this was a huge improvement. it gave just the right amount of starch, and the potatoes really soaked up the spices. i really recommend tossing them in.
as for the finishing touches, i used a mix of raisins and chopped dried apricots for the fruit. they plumped up obscenely as expected. i also finished off with garlic stuffed green olives, and some toasted pine nuts. the nuts added a nice contract to the sweet and spicy flavor of the stew.
this was such a delight last week, i was tempted to make it again for this coming week. but i was good, and am trying out a different moroccan spiced lentil and chick pea soup, but will probably repeat this stew next weekend
and making dough and deep frying is where all the mess comes in. but i was craving craving craving samosa this week! i will admit an unnatural addition to WF samosa and red onion chutney (which they need to bottle), but alas, i can no longer partake.
or can i. . . .
i decided to do some serious mucking about in the kitchen, and after checking our various recipes for samosa, decided the filling alone would do me. but we'd give it *my* twist.
so here are my wrap-less samosas (or, "samosa guts", if your are feeling cheeky)
5 medium sized yukon gold potatoes, boiled whole until soft
1 bag frozen green peas
1 small yellow onion chopped
1 jar Taj Ethnic Gourmet Dehli Korma Simmer Sauce*
drain the cooked potatoes and let cool enough to give a rough chop to about 1 inch cubes. and yes, i left the skins on, that'swhy i went withteh yukon gold. i don't beleive in peeling potatoes, and the yukon gold skin is nice enough to leave on for any mash you are making.
toss potatoes back into cooking pot, and pour over Simmer Sauce and put on low flame while chopping the onion to add, and stir in the frozen peas (i used about 3/4 a bag, but could have used a full bag -- go on your own preference). some of the potato chucks will hold together nicely, and the rest will cream in with the sauce. check seasoning and adjust as needed.
this was the perfect comfort-food lunch all week -- seven serving easily! a little peice of chicken and some steamed broccoli on the side made a very full meal. i'm keeping this one in mind or quick, easy and cheap!
*note that this is gluten-free but does contain light cream.
