Many thanks to Sue for both a delicious dinner after Ivy was born, and this recipe, which is infinitely variable and a great way to make ground meat taste really special. Lamb or goat would be awesome, but ground beef is good, too. It's delicious served with basmati rice, peas, and raita (yogurt with grated cucumber, dill, coriender, and salt).
I was surprisingly unsatisfied with the latke recipes I turned up by google-searching this year...so I adapted this one from the Food Network. They turned out deliciously, tiny and lacy and crisp and just-right salted. Perfect with apple sauce...
This makes a large number of latkes, almost enough for two hungry adults and three hungry children.
(2016 Latke Party Notes: 21 lbs. of potatoes (7x recipe) generously fed 17 eaters; we also ate a 2/3 full 8-quart pot of applesauce (about 7 jars worth), and had a pot of chicken soup on the side.)
Cooks Illustrated has more and more recipes that can be adapted to fit "special diets." This one, for simplified Massaman Curry, was absolutely superb. The curry paste was a huge pain in the rear, but I made 4x the recipe and froze leftovers for later. That turned subsequent dinners into (nearly) Fast Food.
I love love love saag paneer. And when our friend brought over two pounds of fresh paneer, I just had to find a good recipe. Here it is:
2 T. butter or ghee
1 T. minced fresh ginger
1 T. minced fresh garlic
3 small dried chiles
2 T. curry powder
Salt, to taste
1.5 lbs. spinach, washed well, cut into 1-inch pieces, water still clinging to the leaves
3/4 lb. fresh paneer cheese cubes
1/2 c. yogurt
1.5 c. light or heavy cream, preferably cultured (yogurt cream)
squeeze of lemon
I love what cauliflower does to a soup - it's much more than you might think, if you imagine cauliflower as a Limp Steamed Vegetable! And turmeric supposedly does all sorts of good things for conditions like Dementia, etc...except I can't remember what it does, exactly...
At least this is delicious. :)
This is a tasty way to mix meat and veggies in a form that isn't soup. :) I like to bake these, to make it super easy to prepare a lot (4 lbs of beef makes enough for two large sheet pans' worth). They're also very yummy with tomato sauce.
1 lb. ground beef
1 cup lightly sauteed/steamed cooked veggies (onion, celery, carrots, cauliflower, and/or broccoli, etc.)
1 clove of garlic, minced
1/2 tsp. dry thyme or 1 tsp. fresh
1/2 tsp. dry oregano or 1 tsp. fresh
1 tsp. salt
1/4 tsp. pepper
1 egg
Preheat oven to 425f.
This recipe is based on Starlene's: http://gapsdietjourney.com/2012/04/recipe-review-cauliflower-pizza-crus… . It's amazingly tasty! It's a bit of work, but every so often, for a treat, we have pizza for dinner (one of these pizzas serve two generously, so I double the recipe and rotate the pans in the oven during baking.
This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.
For the dressing (makes a little extra):
2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil
For the chicken:
3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste
For the rest of the salad:
I made this yesterday, slightly adapted from Elana's Pantry (oh what a beautiful blog that she maintains!) I want to make it every week now--it's easy to make ahead, feeds five or six people, and has fantastic taste.
Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin