Tuesday, January 10, 2017

Khatta Aloo

We love Indian food and wanted potatoes with our Karahi tonight.

2 pounds diced potatoes

1/4 cup vegetable broth
3 cloves garlic, minced
1 onion, diced
1 TBS ginger, minced
1 tsp cumin
1 tsp turmeric
2 TBS lime juice
1/2 tsp salt

Add the potatoes to water covering the potatoes
Boil the water for the potatoes and then reduce heat to med for 7-10 minutes
drain the potatoes

While the potatoes are cooking, broth saute the onions, garlic, and ginger for 5 minutes. Stir in the spices and lime juice.
Combine the drained cooked potatoes with the spices and sauteed vegetables. Place all on a baking sheet.
Bake at 350 for 30 minutes.

Monday, January 9, 2017

Roasted Garlic Potato Soup

After several days of below freezing, we wanted a warm hearty soup. We found this link from Healthy Blender for a Vegan Roasted Garlic Potato Soup. We reduced the oil to fit our needs. Served it with grilled Daiya Cheddar Cheese Sandwiches.


  • 2 large heads garlic
  • 6 large red-skinned potatoes, scrubbed and sliced
  • 2 large red onions, roughly chopped
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 bunch flat-leaf parsley, leaves finely chopped

  • 1 teaspoon fresh lemon juice, plus more to taste

  1. Preheat the oven to 350°F (180°C).
  2. Brush off the papery outer layers around each of the heads of garlic, leaving them whole with all of their cloves connected. Trim 1/4 inch (6mm) off the top off each head of garlic to expose the tops of the garlic cloves. Drizzle each head with 1 teaspoon of the olive oil and a pinch of salt. Wrap each head separately in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast them in the oven for 40 to 60 minutes, until tender. Allow to cool, then squeeze out the garlic pulp from the cloves, and set aside.
  3. Fill a large pot with cold filtered water. Add the sliced potatoes with 1 tablespoon of the salt, and bring to a boil. Simmer, uncovered for 5 to 7 minutes until just tender. Drain, and set aside. Wash the pot, and place back on the stovetop.
  4. Over medium heat, warm the vegetable broth,  and sauté the onions with 1/2 teaspoon of the salt for about 30 minutes, until caramelized.
  5. Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, add the cooked potatoes, roasted garlic, remaining teaspoon salt, and pepper, and simmer gently for about 10 minutes to allow the flavors to mesh. Remove the pot from the heat, and allow to cool slightly. Stir in 1/2 cup of the parsley and add the lemon juice. Season with salt and pepper to taste.
  6. Pulse very briefly with an immersion blender just to break up some of the potato, but keeping the soup rustic and chunky.
  7. To serve, ladle the soup into bowls and garnish with remaining parsley.