Check In: Thanksgiving Break Sneak Peak

Hi everyone!

Just wanted to check in and say that I am still around! I just chose not to post last week because I’ve been spending time with family and friends for a mini Thanksgiving break. I will start posting again next week and update you with what I cooked for Thanksgiving (as well as for a few other dinners for my family!

Meanwhile, here are some picture previews.

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See you Monday!

A take on Aloo Gobi with Kale

When I go out for Indian food, I frequently order Aloo Gobi, a traditional Indian dish made with cauliflower, potatoes, and lots of spices (such as turmeric, garlic, ginger, coriander, and cumin). There are many variations of this dish, evidenced by the fact that it tastes slightly different at each restaurant I order it at!

I love trying to recreate my favorite restaurant dishes at home because it usually means it will not only be healthier but much cheaper as well. Having said that, this version of Aloo Gobi is not exactly authentic. In fact, it really didn’t taste much like the Aloo Gobi you would get in an Indian restaurant. On the other hand, I thought it was absolutely delicious and it still tasted Indian-inspired. Plus the addition of kale was genius.

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Just go make it. I promise you won’t regret it.

First, chop up some veggies: 1 medium onion, 3 cups of new potatoes, and 4 cups of cauliflower.

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Place a large pot over medium heat and add the olive oil. Add the onions and cook for 5-10 minutes, until translucent.

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Turn up the heat to medium-high. Add curry powder and cumin and stir, cooking for another 2 minutes.

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Add 2 cans of diced tomatoes, 1/2 a can of coconut milk, and potatoes. Bring to a boil, turn down heat, and simmer for 20 minutes.

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While the curry is simmering, destem and roughly chop your kale. I used about 4 1/2 cups, which I thought was a lot, but you could probably up the amount to 6 cups. The more kale the better, right? It cooks down a lot, so it won’t be overwhelming once you add it to the pot.

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Add the cauliflower to the pot, stir, and simmer for 10 more minutes.

(Sorry, must have deleted that picture :( )

Rinse and drain a can of chickpeas. Add to the pot and stir everything together.

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Add your kale and stir. Simmer until kale is completely wilted and potatoes are soft (5-10 minutes).

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Serve garnished with cilantro if you want.

Here’s the recipe, slightly modified from Healthy Girl’s Kitchen:

Aloo Gobi with Kale

INGREDIENTS

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1 Tbsp curry powder
  • 1 Tbsp cumin
  • 2 cans diced tomatoes (28 oz)
  • 3 cups diced new potatoes
  • 1/2 can light coconut milk
  • 4 cups cauliflower
  • 15 oz. can chickpeas, drained and rinsed
  • 4-6 cups kale, destemmed and roughly chopped
  • Cilantro, chopped for garnish

INSTRUCTIONS
1. Chop up the onion and potatoes.
2. Heat the olive oil in a large pot over medium heat. Cook onions for 5-10 minutes, until translucent.
3. Turn up heat to medium-high and add curry powder and cumin. Stir and continue cooking for 2 minutes.
4. Add diced tomatoes, coconut milk, and potatoes. Stir and bring to a boil. Turn down heat and simmer for 20 minutes.
5. Add cauliflower and stir. Simmer for 10 more minutes.
6. Add chickpeas and stir to combine.
7. Add kale and stir. Simmer until kale is completely wilted and potatoes are soft, 5-10 minutes more.
8. Serve garnished with cilantro if desired.

Thai Sweet Potato Veggie Burgers

In honor of Thanksgiving week, I’ve got a sweet potato recipe to share with you all! This is not at all a traditional Thanksgiving sweet potato recipe, but hey, who says you can’t have a Thai inspired Thanksgiving?

This recipe for Thai Sweet Potato Veggie Burgers was fantastic. The flavor combination of sweet potatoes, fresh herbs, and roasted peanuts (among other ingredients) gave these a unique, truly Thai-inspired taste. While I didn’t make the spicy peanut sauce that goes with it, I’m 100% confident it would taste fantastic with the burgers.

While this recipe is easy, it does take some time so be warned now!

First, preheat the oven to 350. Peel your sweet potato and grate it with a box grater.

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Next, chop up your cilantro, basil, and garlic and grate your ginger.

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Place your roasted peanuts in a food processor and process until finely chopped.

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Combine sweet potatoes, cilantro, basil, garlic, ginger, and peanuts in a bowl.

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Add oats to the food processor and process until you form a flour.

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Add oats to veggie mixture and stir to combine.

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Drain and rinse a can of chickpeas and add to the food processor. Process until finely chopped but not blended.

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Mix into veggie mixture.

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Scramble an egg (or make a flax egg if you want these to be vegan) and add to the mixture.

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Stir in the sesame oil, soy sauce, lime juice, coriander, sea salt, and pepper.

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Mix until well combined.

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Form into 6-8 patties and place on a baking sheet.

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Bake for 20 minutes. Then flip over and bake for an additional 15 minutes.

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Enjoy by themselves, on a bun, or topped with peanut sauce!

Here’s the recipe, slightly modified from Oh She Glows:

INGREDIENTS

  • 1 medium sweet potato
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons finely grated ginger
  • 1/2 cup roasted and salted peanuts
  • 3/4 cup  rolled oats, 
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 egg (or flax egg)
  • 1/2 tablespoon sesame seed oil
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon ground coriander
  • 1 teaspoon fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 350.

2. Peel the sweet potato and grate 1 1/2-2 cups with a box grater. Place in a large bowl.

3. Grate the ginger and chop up the cilantro, basil, and garlic. Add to the sweet potatoes and stir to combine.

4. Place the peanuts in a food processor and process until finely chopped. Add to the vegetable mixture.

5. Add the oats to the food processor and process on high until a fine flour forms. Stir oat flour into the mixture.

6. Rinse and drain a can of chickpeas and add to the food processor. Process until finely chopped but not blended. Stir the chickpeas into the vegetable mixture.

7. Scramble an egg or make a flax egg. Add to the mixture and stir to combine.

8. Stir in the sesame oil, soy sauce, lime juice, coriander, sea salt, and pepper.

9. Form 6-8 patties and place on a baking sheet.

10. Bake for 20 minutes, flip, and bake for an additional 15 minutes.

11. Serve with spicy peanut sauce if desired!

 

Happy Thai Thanksgiving!

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