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Recipes in Rotation: Gnocchi alla Ciociaria

February 12th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Gnocchi alla Ciociaria

We were invited over to cook in our friends newly remodeled kitchen last night, so I decided to make my favorite “pasta” dish, Gnocchi alla Ciociaria. I found this recipe year’s ago as part of Mario Batali’s Molto Mario show on Food Network. It is not something you would want to make every night, but I usually bring it out for friends as it is such a wonderful meal. Even better, the sauce is easy, too, as you basically just dump all the ingredients into a skillet and let it cook while you make the gnocchi.

Gnocchi is one of the easiest pastas to make, but provides lots of “hands-on” fun. Our friend’s kitchen has a near-commerical stove and a huge expanse of granite counter which was perfect for pasta making. I was quite in “hog heaven” to be able to cook there. Everything is so much easier when you have the proper equipment and plenty of space. We are already planning another evening to make traditional rolled pasta here. I am certainly looking forward too it.

Gnocchi alla Ciociaria

(See this recipe on Bakespace.com)

Gnocchi in the bowl

Chop into gnocchi piecesGnocchi in sauce after a quick (1 -2 min) boilGnocchi in sauce

View 29 photos from “Making Gnocchi with Friends” on Flickr

Ingredients

  • 1 pound russet potatoes
  • 2/3 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons extra virgin olive oil
  • 2 ounces pancetta, diced Finely chopped bacon works in a pinch
  • 1 clove garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 sweet Italian sausage links, removed from casing
  • 1 cup red wine
  • 1 (16-ounce) can San Marzano tomatoes
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
  • Freshly grated pecorino romano

Instructions

Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

The pasta sauce will take just about as long to cook as the gnocchi takes to make, so get the sauce started and bubbling away and then make the gnocchi.

For sauce…

In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned. Add the red wine, let it evaporate, then add the tomatoes and the pepper flakes. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.

For gnocchi…

Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.

Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. 

Once the sauce is thickened to the proper consistency, cook the gnocchi f in the boiling water until they float aggressively. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.

More gnocchi recipes:

   

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Recipes in Rotation: Italian Wedding Soup (Zuppa di Matrimonio)

February 5th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Italian Wedding Soup (Zuppa di Matrimonio)

Despite it’s name, Wedding Soup is not usually served at weddings, but rather, it is named this because it is a wonderful “wedding” of ingredients.

This soup started out with a very basic stock base, but over the years we have made it more and more like our typical chicken soups, with lots of vegetables included. You can also include a piece of parmesan rind to kick up the flavor. We often do this with most of our homemade soups.

We usually make this about once a month and there are always plenty of leftovers for lunches and dinners on night when we are too busy to consider cooking a complete meal.

Italian Wedding Soup (Zuppa di Matrimonio)

(See this recipe on Bakespace.com)

Recipes in Rotation: Italian Wedding Soup - 1

Recipes in Rotation: Italian Wedding Soup - 3 Recipes in Rotation: Italian Wedding Soup - 2

Ingredients

  • For the meatballs:
    • 1 lb ground turkey
    • 1 egg
    • 2 Tbls bread crumbs
    • 1 Tbls grated Parmesan Cheese
    • 1/2 tsp dried basil
    • 1/2 tsp onion powder
  • For the soup base:
    • 2 Tbls olive oil
    • 6 cup chicken stock
    • 1 medium onion
    • 1 carrot
    • 1 celery
    • 3 inch section of broccoli stalk (optional)
    • 2 cups chopped kale
    • 2 inch piece of real Parmesan rind (if available) *
    • 1 cup orzo pasta

Instructions

  • Chop onion, carrot, celery and broccoli stalk in food processor
  • Heat oil in large pot, add vegetables above and cook over high heat until soft
  • Add chicken stock and parmesan rind and heat to a low boil.
  • Lower heat
  • Mix all meatball ingredients and form into small, spoon-sized meatballs
  • Drop meatballs into boiling stock in small groups. Stir between each addition to prevent sticking
  • Once all meatballs are added, add orzo and simmer until orzo is cooked al dente
  • Add chopped kale, stir and cook until just wilted

* If you buy real Parmaggiano-Reggiano cheese, it will have a thick rind which is normally inedible. Adding this to a soup or stock, though, adds a tremendous amount of flavor to the soup. You can discard the rind once the soup has completed cooking.

More soup recipes:

  

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Recipes in Rotation: Risotto Rosso with Sausage

January 29th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Risotto Rosso with Sausage

We originally ran across this dish as a microwave recipe in Sunset Magazine which then converted to a more traditional stove top version. Then I found a cookbook, Cucina Rustica by Viana La Place and Evan Kleiman. Over the years, I have tweaked the recipe to match our own preferences. Here is my adapted version. It is spicy and filling comfort food.

Risotto can seem intimidating, but as long as you go slow and steady with the addition of the stock, it basically makes itself. It is this slow process that allows the rice to release its starch and make the risotto creamy without any real creamy ingredients. Remember, slow and steady win the race with this recipe.

We also regularly make Risotto Milanese, a saffron-flavored risotto and I will highlight that recipe in an upcoming Recipes in Rotation post.

Risotto Rosso with Sausage - 4

Risotto Rosso with Sausage - 1Risotto Rosso with Sausage - 3Risotto Rosso with Sausage - 2

Risotto Rosso with Sausage

(See this recipe on Bakespace.com) 

Ingredients

2 Tbsp Butter + 1 Tbsp Butter for finishing
3 Tbps Olive Oil
1 onion
3 links (1/2 lb) mild Italian Sausage
4 cloves garlic
2 14oz cans tomato sauce or other canned tomatoes
1 handful (15 leaves) fresh basil or 1 Tbsp Dried Basil
2 cups Arborio Rice
1 cup Red Wine
2 quarts Chicken Stock
Salt and Pepper
Pinch Red Pepper Flakes
Tiny Pinch Cayenne Pepper
1 cup Grated Parmesan Cheese

Instructions

Put stock in small sauce pan and heat until steaming. Then place on low heat to keep warm
Heat 2 Tbps butter and olive soil in large, heavy sauce pan or Dutch Oven over medium heat
Chop onions and garlic and add to oil. Cook until translucent and soft
Remove sausages from casing (and in case you’re a fan of making homemade sausages, here are the DCW Casing prices) and crumble into pot. Brown meat until no pink remains
Add red wine to deglaze pan and cook until wine is reduced by half
Add tomato sauce or tomatoes and cook until a slightly thickened sauce is formed
Add Aroborio Rice and cook until all the sauce is absorbed
Add first ladleful of stock to rice and meat mixture. Cook and stir until completely absorbed.
Repeat, stirring frequently to prevent sticking. Let each ladle of stock be absorbed before adding next ladle.
After 5-6 ladles, add salt, pepper, red pepper flakes and cayenne.
Continue adding stock until rice is al dente — without crunch but not mushy
Once rice us cooked, remove from heat and stir in butter and parmesan cheese
Serve warm with additional parmesan

More risotto recipes:

  

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Recipes in Rotation: Turkey Burgers

January 22nd, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Turkey Burgers

When you look at most turkey burger recipes, they are full of additions. Add bread crumbs. Add eggs. Add other fillers to bind them together. After trying a number of these recipes, I decided to take a step back in simplicity and just try to make “burgers”, turkey or otherwise.

My turkey burgers are so basic, it is almost laughable to call them a recipe, but I think I have hit upon something that is tasty and also open to interpretation by you. I’ll put some of my variations below.

Turkey-Bacon Burger

Turkey Burgers

(See this recipe on Bakespace.com) 

Ingredients

1 lb ground turkey (NOT extra lean)

Zatarains Creole Seasoning (or whatever mix you prefer)

Non-stick skillet or griddle

  • Possible additions:
    • Bacon/Turkey Bacon
    • Cheese (American, Provolone, Cheddar, Swiss, whatever)
    • Tomato Sauce
    • BBQ Sauce

Instructions

Divide turkey into 4-6 portions. 6 yields “slider-sized” portions

Set heat to medium-high

Use no oil in non-stick skillet

Place burgers in skillet and season with Creole Seasoning

After 2-3 minutes, flip burgers and season opposite side

Do NOT flatten burgers with spatula or they will become dry.

Flip every minute or so to brown evenly until no pink exists in middle and juices run clear.

Once done, turn off heat, add cheese and cover with lid to melt.

You can then use these burgers in a number of ways. Top with bacon, cheese and BBQ sauce. Use spaghetti sauce and Provolone cheese for a pizza burger. Try other spice mixes — both purchased or homemade. Possible items include smoked paprika, curry powders, your favorite seasoned salt, and more.

We often serve these with homemade, baked, french fries dusted with the same creole seasoning mix.

More burger recipes:

  

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Recipes in Rotation: Douglas’ Italian Red Sauce

January 15th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Douglas’ Italian Red Sauce

This is the homemade sauce I developed soon after I was married. My wife had lived with her grandparents for most of her life, and as the got older, their sauces got less and less spicy. I wanted something that would have a kick, please her tastes and also work well for pizza sauce and other dishes.

I have never been one for “sweet” spaghetti sauces, many which call for the inclusion of white sugar in the recipe. I prefer something spicy, with quite a bit of oregano. You can see in the recipe where I add some vinegar, either white or balsamic to add a bit more bite to the sauce. If your tomatoes are already acidic then you can probably leave this out, but most canned tomato sauces, like those I use as the base, tend towards the sweeter side.

We make this sauce probably every 3 weeks or so. We usually have it over pasta the first night, reserve a small amount for pizza or chicken parmagiana during the week and freeze the rest to be used as quick meals on those evenings when we are too busy or tired to cook an entire meal.

Douglas' Red Sauce - 6

Douglas' Red Sauce - 1Douglas' Red Sauce - 2Douglas' Red Sauce - 3Douglas' Red Sauce - 4Douglas' Red Sauce - 5

Douglas’ Italian Red Sauce

(See this recipe on Bakespace.com) 

Ingredients

1 medium onion
4 cloves garlic
1 medium carrot
1 stalk celery

* I prefer smooth sauce, so I chop these quite fine

1/4 cup white wine
2-4, 14oz cans of tomato sauce (or fresh tomatoes, diced)
1 cup water (used to rinse cans and added to sauce)
2 tsps chili powder
2 Tbsp Olive Oil
1 Tbsp Dried Oregano
1 Tbsp Dried Basil 
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp red pepper flakes
pinch cayene pepper

1/2 tsp vinegar, if desired

Instructions

Chop and sauté onions, garlic, carrot and celery in olive oil until onions are slightly browned

Add white wine and reduce by half

Add tomato sauce, water, and all spices and mix well. Test for taste and adjust as necessary.

Bring sauce up to boil and then reduce to low simmer

Cook for 30-60 minutes. The longer you cook the richer the taste and thicker the sauce. 

If you have meatballs available, brown them nicely and then finish cooking them in the sauce itself.

This sauce freezes well and is great as pasta sauce, pizza sauce, meatball sandwiches or as tomato sauce included in other recipes.

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Recipes in Rotation: Buttermilk Cornmeal Waffles

January 8th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Buttermilk Cornmeal Waffles

I have a couple of favorite waffle recipes, but since I really like crispy waffles, this is the one I usually turn to first. The addition of cornmeal lends a lot of flavor, but also a lot of crunch to the waffles. Since they are so crispy, they also re-heat really well in the toaster even after being frozen. The recipe makes a fairly good-sized batch of waffles, so I usually end up with 4-6 to freeze even after we enjoy our breakfast.

Crispy Cornmeal Waffles

Buttermilk Cornmeal Waffles

(See this recipe on Bakespace.com)

Ingredients

1 cup sifted all-purpose flour (sift before measuring)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
2 cups well-shaken buttermilk
6 tablespoons vegetable oil plus additional oil for brushing waffle iron

Accompaniment: pure maple syrup

Instructions

Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.

In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.

Preheat a waffle iron and preheat oven to 200 °F.

Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.

Serve waffles with syrup.

* First discovered via Gourmet Magazine

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Recipes in Rotation: Douglas’ Secret Christmas Chili

January 1st, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Douglas’ Secret Christmas Chili

I have written about my Christmas Chili in the past, but no collection of my “Recipes in Rotation” would be complete without it. Not only do I make a huge batch of this at Christmas, but I also make it regularly during the year. There is almost alway a pint or two in the freezer for those occasions when you just NEED a little chili in your life. In fact, I decided to feature my chili today because I was sitting around last night thinking “Dang, I would really like some chili about now!” (LAUGH)

Chili pot

You can get the whole story about how I came to make this for Christmas every year in the recipe listing on Bakespace.com. The picture shows a Christmas-sized batch, but this recipe makes a more typical 4-5 quart batch.

(See this recipe on Bakespace.com)

Recipes in Rotation: Douglas’ Secret Christmas Chili

Recipe Type: Soup-Chili
Cuisine: American
Author: Douglas E. Welch
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 2 Tbls Olive Oil
  • 1 Large onion
  • 4-5 cloves garlic
  • 1 lb ground turkey
  • 1 – 12oz package Jimmy Dean Pork Sausage
  • 1/2 cup red/white wine
  • 5-6 14oz cans of your favorite plain tomato sauce or homemade, of course
  • 4-5 cans of black beans
  • Splash of vinegar
  • 5-6 Tbls Chili powder (not mexican chili powder, but the traditional one with cumin, etc included)
  • 2 Tbls Dried Basil
  • 3 Tbls Oregano
  • PInch Red pepper flakes
  • Small pinch cayenne pepper
  • 1 tsp Black pepper
Instructions
  1. Finely chop onions and garlic (I use a food processor) then saute until lightly browned in the olive oil
  2. Add turkey and sausage and brown until no sign of pink
  3. Add red/white wine
  4. Cook until wine is absorbed
  5. (Here is where it goes a bit by look and feel. Add more sauce and beans if you want to make more chili and then adjust the spices accordingly)
  6. Add tomato sauce
  7. Add black beans
  8. Spoon up the meat, sauce and beans mixture and look at the ratio between the 3.
  9. You want to get a good mixture of all three in each spoonful.
  10. If needed, add more black beans
  11. Add splash of vinegar (under a tsp, probably. I have used everything from apple cider to balsamic, It just adds a little “tang” to the final taste.
  12. Add Spices
  13. Bring pot up to boil and then turn down to low simmer
  14. Typically, it will cook down by about 1/3. The longer you simmer it, the better it tastes. It also tastes better the second day when you reheat it. (SMILE)

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Recipes in Rotation: No Fuss Focaccia Bread

December 25th, 2012 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a No Fuss Focaccia Bread 

No Fuss Focaccia

No Fuss Focaccia

Let me tell you, it lives up to its “No Fuss” name and also makes a great piece of bread. Look at the cross section here. Crunchy on the outside and wonderfully fluffy on the inside. We started tearing pieces off this load to try and had to stop ourselves before we had no room left for our actual dinner.

On great use would be to cut off a good-sized square, then slice it in half cross ways and make a rockin’ sandwich. I have just such plans for some of the leftovers.

To make, you combine all the ingredients in a mixer (I have one of the smaller KitchenAid models) and beat it for about 1 minute. This is a basically a “no knead” bread, so the dough is really shaggy and sticky. Don’t worry, though, just tip the whole thing into greased 13×9 pan and do your best spread it around to cover most of the pan. Leave it set for an hour and it will puff up and fill the pan.

I followed the original recipe and topped it with a mixture of basil, oregano, onion and garlic powder. Bake for around 30-25 minutes or until golden brown.

I know I will be making this Focaccia again, probably whenever we have friends over for one of our regular pasta dinners. You could dress it up in any number of ways, topping with whatever ingredients strike your fancy. I’m thinking you could even make a nice rustic pizza by letting it rise on a larger pan, maybe a half sheet pan and then lightly topping it with sauce and more.

Can’t see the video above? Watch “How to make No-Fuss Focaccia Bread” on YouTube

You can also see the recipe and steps in this SnapGuide.

 Check out How to Make No Fuss Focaccia by Douglas Welch on Snapguide.

No Fuss Focaccia Bread

(See this recipe on Bakespace.com)

 Ingredients

1 1/2 cups warm water
3 Tbsp extra virgin olive oil (plus extra for drizzling)
1 1/4 tsp salt
3 1/2 cups (14 3/4 oz) all-purpose flour
1 Tbsp instant yeast
2 tsp onion powder
4 tsp Italian seasoning

Directions

Spray a 13 x 9 pan with cooking spray then drizzle 1-2 tablespoons of extra virgin olive oil over the bottom of the pan.

Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.

Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.

While the dough rises, preheat oven to 375°F.

Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.

Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature.

Originally from King Arthur Flour via Delish

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Recipes in Rotation: Turkey Curry with potatoes and sweet potatoes

December 18th, 2012 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Turkey curry with potatoes and sweet potatoes

I have to admit right up front that this is probably about as far away from a true Indian curry as you might get, but it is a tasty variation that my fussy eating habit will allow. I am not the most adventurous eater, but when I saw the recipe that gave me the basis for this dish, I realized that I could eat — and like — curry.

This is easy to make and results in a tasty dish that can serves well on the first night or as leftovers later in the week. I usually serve it over a bed of rice. One change in the recipe is that I don’t make it so spicy hot as you might expect a curry to be. I enjoy the curry spices, not sweating over my food. That said, there is a little heat in the dis to add to the flavor, but you don’t have to worry about burning out your taste buds. Of course, you can decide to make it as hot or mild as you wish based on your own tastes.

Turkey curry with potatoes and sweet potatoes

(See this recipe on Bakespace.com)

Turkey Curry with potatoes and sweet potatoes - 7

Ingredients

3-4 Tbsp vegetable oil
1 pound ground turkey
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional) – I substitute a dash of red pepper flakes and cayenne pepper
1 Tbsp peeled ginger, grated fine
1 cup water
Salt and black pepper to taste
1 Tbsp garam masala
1Tbsp Curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 large sweet potato, peeled and cubed
2-4 Roma or other plum tomatoes, diced or 1 cup tomato sauce
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley

Directions

Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan.

Cook the meat without stirring, until it begins to brown.

Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt and pepper over everything.

Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

Mix in the spices and cook them with the meat and vegetable mixture. Watch closely to insure they do not burn.

Add water, tomatoes (or tomato sauce) and the potatoes.

Stir to combine and cover.

Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

When the potatoes are tender add the peas. Mix well and cover the pot. Cook 2-3 minutes.

Add salt and pepper, if needed, to taste.

Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

Turkey Curry with potatoes and sweet potatoes - 7 Turkey Curry with potatoes and sweet potatoes - 4 Turkey Curry with potatoes and sweet potatoes - 1

Adapted from recipe Curried Ground Turley with Potatoes from Simply Recipes.com

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Recipes in Rotation: Potato Soup with Add-ins

December 11th, 2012 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Potato Soup with Add-ins

Potato Soup - 22

We love soup at our house and there will be several more highlighted as part of this series. Even on the hottest Southern California days we will sometimes have soup for dinner, as odd as it might sound.

This potato soup started with a recipe from our close friends of Irish descent, but I have fiddled with it for years, creating this somewhat “final” recipe. My family likes potato soup a bit chunky, so I have to be careful to not overcook the potatoes, so there are still bite-sized pieces of potato in the completed dish.

This soup is great for using up leftovers, too. The ham can come from an Easter or Christmas ham, and the potatoes are often leftovers from other big meals. If you want to add a special kick, toss in the leftover mashed potatoes from last night’s dinner. While I like meaty add-ins, there is nothing to say you can’t use your favorite veggies and greens to kick it up a notch.

Potato Soup with Add-ins

(See this recipe on Bakespace.com)

Ingredients

1 large onion
2-3 carrots
Bacon or bacon bits or oil
4 large potatoes
2 quarts chicken stock
1/2 tsp dried thyme leaves
1 tsp dried parsley
2-3 grinds of black pepper
Salt to taste

Add-ins

1/8lb pre-cooked ham or 3 slices crisp bacon, crumbled
1/2 cup shredded sharp cheddar cheese

Directions

Finely chop onion and carrot (I use food processor for this as I like the pieces very small)
If using bacon strips, dice the bacon and then fry in soup pot until crisp

If using bacon bits, simply heat them through (you may need to add some oil, as bacon bits will have less fat)

Add carrots and onions and sauté them until just starting to brown

Chop potatoes into 1/2″ dice

Add potatoes to pot and cool for 4-5 mins with onions and carrots

Add chicken stock and bring pot to  boil. Then lower to simmer.

Add thyme, parsley pepper and salt to taste

Cool until potatoes are just soft

Use spoon of potato masher to break up potatoes but not entirely. Make as smooth or chunky as you like.

Once finished, Take off heat and add in your favorite Add-ins

Add ham, crisp bacon, smoked sausage, kale, vegetables, whatever you like.
Add cheddar cheese
Add splash of milk or cream

Potato Soup - 2 Potato Soup - 3 Potato Soup - 8 Potato Soup - 12 Potato Soup - 13 Potato Soup - 17 Potato Soup - 19 Potato Soup - 25 Potato Soup - 22

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