Extra Schmaltz!

I was looking at all of the beautiful winter squash at the farmer's market but at the same time I had a craving for Indian food. Looking around online, this recipe was the most appealing, since it has both a lot of veggies and some protein sources. I personally like it a bit spicy to clear out the sinuses in winter. I have altered the recipe for this from the one here a little bit. That website calls this a North Indian recipe -I honestly have no idea. If you're feeling ambitious, you could make breads to go along with it, but I personally liked it quite a bit served on basmati rice cooked with a single star anise pod. Ingredients: 1 Tbsp oil, 1 Tbsp butter 1 large onion, in thin slices 1/2 large butternut squash, skinned 3/4 c. red lentils 3-4 c. water or broth 1 can chickpeas, drained and rinsed 3/4 c. greens (spinach/arugala/etc.) Juice of 1 lemon 2 Tbsp. chopped cilantro 2 Tsbp. chopped mint Spice mixture (best if you use whole and grind them) 1/...

I snuck this hearty stew in on a cool and cloudy September day before predicted 100 degree highs--must be Indian summer. Lots of wonderful fresh fall veggies from the local farmer's market (everything one dollar!) and herb garden. I made the beef broth from scratch (to celebrate my new chest freezer), but the strong, earthy flavors would shine through just fine with bouillon.The textures will be best if you make the stew in this order, but this could be adapted for crock pot. 2.5-3 lbs. stew beef, 1" cubes 3 small onions, in chunks 4-5 Roma tomatoes (or 2 Tbsp. tomato paste) 2 c. carrots, cut bite-sized 1.5 c. pearled barley 2-3 quarts beef broth 1 bundle turnip greens 1 sprig fresh rosemary 2 cloves garlic, minced 2 Tbsp. dry sherry 2 Tbsp. butter + 1 Tbsp. oil 2 Tbsp. flour 1 tsp. black pepper 2-3 Tbsp. salt 1 tsp. paprika Sprinkle the beef cubes with some of the salt and pepper and toss with the flour and paprika. Heat the butter and oil in a dutch oven...

Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it's got tons of flavor! 3-4 pork chops, whatever cut you enjoy 2 stalks lemongrass 5 cloves garlic 3 shallots 2-3 red chili peppers 3 Tbsp. fish sauce 3 Tbps. brown sugar 2 Tbsp. black soy sauce 1 Tbsp. oil 2-3 tsp. salt 1 tsp. black pepper Pat the pork chops dry, set them on a plate, and salt lightly. I find it's easiest to control the salt in the marinade if you salt the meat directly. Pound the base of the lemongrass stalks with something heavy to break them up a bit. Slice into 1/2" pieces and then chop in the food processor. Add the garlic, shallots, and chili peppers and chop until fine textured (will be a little fibrous from the lemongrass). Add in the remaining ingredients and process until well combined. Test the flavor and adjust if needed. The marinade should be the texture of ...

So this isn't really a recipe of our own so much as a link, since Melanie and I don't change the recipe at all, let alone enough to justify reposting it. We did use some herbs de provence last time, which was nice too. This is one of those really simple one-dish meals that turns out amazingly every time, it's got a nice mix of veggies, starch and protein, and it's gluten free. Obviously, you don't need to use the brand name sausage from the recipe, especially if you live down the street from Kramarczuk's, but it is pretty tasty. Here's the Sausage Potato Bake from Recipe Girl.

Let's face it: samosas are delicious but a P.I.T.A. to make. Why bother with the pastry crust? Just eat the filling! These are a great side dish, perfect for potlucks, and if you're really ambitious you can use it as a savory pastry filling. 3 lbs potatoes (can be any kind, peels can stay on small reds or Yukon gold) 2 stalks celery 1/2 small onion 1/2 c. frozen peas 1 jalapeno pepper 3 green onions 1 stick butter 1 Tbsp. black mustard seeds 1 Tbsp. whole cumin seeds 2 tsp. fresh ginger 1 tsp. turmeric 1 tsp. black pepper 1 pinch hing powder OR 1 clove garlic, minced loads of salt Boil the potatoes in well-salted water until tender, then drain. Smash them up a bit with a spoon. Dice celery, onion, and jalapeno very small. Slice green onions into little rings. Heat the butter in a large pan until it is bubbling. Add the pinch of hing--it should sizzle. (If you are using garlic instead, add it later with the ginger instead) the mustard and cumin seeds and s...

Japanese curry is its own food category, different than Thai or Indian curries. It is a revelation in easy home cooking--just don't fight the packaged-food-ness! The "secret" is to follow the directions on the package. Serve with good white rice and Japanese pickles (all these things can be found at United Noodle). The curry comes as solid blocks (like a chocolate bar) that you break into your curry pot. There are many brands, such as "Java", "Vermont", and "Golden Curry"...all seem to be good, and "hot" is not hot at all, so get that one if you want a slight heat. I made the batch in the photo with tonkatsu , but it can be accompanied with any protein or just eaten plain. As you can see, pickles are a large part of the appeal for me, but don't worry if you can't find them. 1/2 package of Japanese curry blocks 3 large potatoes 2 large carrots 1 medium onion 1/2 c. water Something like that...just free-form i...

This is a wonderful salad made with cooked vegetables and a zingy dressing. It's great as a side dish and keeps well for several days. It's also colorful and well-suited to Minnesota vegetables! Try to cut everything into 1 cm cubes (except for the peas of course). I probably could have diced these better--but taste was outstanding! Vegetables 1 can beets (or 1-2 beets cooked and peeled) 2-3 red potatoes, skinned boiled just until cooked 2 carrots, boiled until tender 1/2 red onion 1/3 cup dill pickle or cornichons 1/3 cup frozen peas 3 green onions 1/4 cup finely chopped fresh dill Salt and pepper to tate Dressing 3 Tbsp. red wine vinegar (or pickle juice) 1 tsp. sugar 1 Tbsp. whole grain mustard 1/4 cup safflower oil or light olive oil Soak the diced red onions in cold water for 30 seconds and drain (to lessen the bite). Combine cooked, cubed vegetables with, peas and dill. Add dressing and salt and pepper, and toss gently. Let marinate for at least ...