Category Archives: Potatoes

Curry in a Hurry

I was driving home to Connecticut after a long workday in Manhattan, and I got a craving for curry.  Don’t ask me why, it has been a long time since I’ve had it.  Anyway, I had taken a few chicken breasts out of the freezer to defrost for dinner, so I knew I had that to start with when I got home.  I really didn’t want to stop at the store on the way home, because as it is, I feel like I live in the supermarket for work!!  So when I got home, I searched my cabinets and refrigerator to see what I could make that would satisfy my curry craving.  I had red peppers, potatoes, and coconut milk (the real stuff, not the pina colada kind!) and all the spices I needed.  I also found duck sauce which I knew would add a little bit of sweetness and a little bit of tartness.  I am all about quick meals during the week, so here goes—Cathy’s Curry in a Hurry!  Serve it over brown or white rice.

Curry in a Hurry

Makes 2 servings (recipe can be doubled)

3 tablespoons olive or vegetable oil
4 baby Yukon gold potatoes, cut into 3/4-inch pieces
1 small red pepper, thinly sliced
1 small onion, chopped
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 pound boneless, skinless, chicken tenders, cut into 1/2-inch pieces
1 teaspoon duck sauce
1/2 cup coconut milk

– In large skillet, heat 2 tablespoons of the oil over medium heat.  Add potatoes, red pepper and onion; cook, stirring, until vegetables are tender, about 10 minutes.  Add garlic; cook 1 minute.

– To vegetables in skillet, add curry powder, coriander, cumin and salt; cook, stirring, for 1 minute.  Remove mixture from skillet.

– Add remaining 1 tablespoon oil to skillet; heat until hot.  Add chicken; cook, stirring, until chicken is cooked through, about 8 minutes.  Stir in duck sauce.

– Return vegetable mixture to skillet.  Stir in coconut milk; cook and stir until heated through.

Tips

– The next time you get a craving for something,  rustle through your kitchen and see what you can find. It’s creative and fun to put ingredients together—and even more fun to know you came up with your own creation!

– Real coconut milk can be found in Asian section of your supermarket.

– If you have frozen peas, throw a handful into the skillet with the coconut milk.

Cathy

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Filed under Chicken, Main Dishes, Potatoes, Skillet Dinner

On a Roll with the Crock-Pot

I tell you, without a kitchen, my new found friend is the Crock-Pot. I made Pork Chops with Sauerkraut, a blast from the past from my childhood! My Mom used to make this in the oven. When I was a kid, I wouldn’t touch it, but today — I love it. And in the Crock-Pot, the pork is so tender, it slips right off the bone. Caraway seeds and bacon– my secret ingredients!!!  OK, I know that bacon is not the best thing for you, but boy, does it add great flavor. You’ve got to live sometimes!!!

Tips:

– I added some baby potatoes, halved to the sauerkraut mixture.  You can also add sliced carrots.
– If you are not a caraway seed fan, just eliminate them.
– Use turkey bacon if you don’t want the extra fat and cholesterol.
– Recipe can be doubled to make 4 servings.

Here’s the recipe:

Makes 2 servings

3 slices bacon
1 bag (16 ounces) sauerkraut
1 small onion, sliced
2 tablespoons brown sugar (light or dark)
1/2 teaspoon caraway seeds
1/4 teaspoon ground black pepper
2 center cut loin bone in pork chops (about 3/4 inch thick)

    – Cook bacon in skillet until crisp, reserve bacon drippings.

    – In 5 to 6 quart Crock-Pot, place sauerkraut, onion, brown sugar, caraway seeds and black pepper.  Crumble bacon over sauerkraut mixture and add reserved bacon drippings; stir well.

    – Place pork chops over mixture.  Cover and cook on LOW 7 to 8 hours.

    C

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    Filed under Crock-Pot, Main Dishes, Pork, Potatoes

    You Say Potato, I Say Po-tah-to

    So many varieties of potatoes to choose from.  Do they all taste the same?  Can they be used interchangeably? Does the color dictate the flavor?  I am going to talk about the three little “spuds” in our photo below…  Red, Yellow, Purple.  All three are popular, red and yellow variety leading the pack.  The red, also known as a “new potato”, because it is harvested before it reaches maturity – white flesh, available all year-round.  The yellow, commonly known as “Yukon Gold.”  – yellow flesh, also available all year-round.  The purple, also known as blue – purply blue flesh, mostly available in the fall.  All three varieties produce a moist, creamy texture.  All are pretty versatile and can be used for boiling, steaming, roasting, baking, mashing.

    I am going to share a fantastic potato recipe that I styled for a wonderful magazine, that unfortunately has folded…  Kitchen Garden Magazine, published by Taunton Press.  I remember distinctly shooting the story in an antique farmhouse in Washington, CT. The house was beautiful.  The kitchen full of “old-time” charm.  The recipe: Roasted Potatoes with Fresh Sage. The sage leaves are placed on the bottom of a heavy skillet (cast iron is best). The halved  potatoes go on top of the sage leaves, then roasted in the oven.  The sage gets so crispy, and the flavor — incredible!  You can certainly try it with any of the potato varieties discussed above.  Whatever color suits your fancy for the day!!!

    Here’s the recipe —

    Makes 4 servings

    2 tablespoons extra virgin olive oil
    30-40 fresh sage leaves
    1 teaspoon coarse sea salt
    2 pounds small potatoes, halved

    – Preheat oven to 425F. Pour oil into heavy oven-proof skillet (preferably cast iron), tipping skillet so oil covers bottom of pan. Lay sage leaves flat over oil, completely covering bottom of pan.

    -Sprinkle salt over sage. Arrange potatoes, cut side down on sage.  Bake, uncovered until potatoes are tender and the cut sides are crusty brown, about 35 minutes.

    C

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    Filed under Potatoes