Potato Malai Kofta

Ingredients

1 russet potato

1 onion

2 garlic cloves

1 oz. fresh ginger

1 carrot

1/4 c. green peas

1 tsp. curry powder

5.5 oz. coconut milk

1 can diced tomatoes

1/4 c. chickpea flour

4 oz. baby spinach or other green

1/4 c. tomato chutney (pre-made)

Directions

Peel and chop the potato into bite-sized pieces. Add the chopped potato to a medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. (Do not drain the potatoes yet!) 

Peel and chop the onion. Peel and slice the garlic. Peel and mince just 2 tsp. ginger. Peel and grate the carrot on the largest side of a box grater. Once the potatoes are fork-tender, add the shredded carrot and green peas to the saucepan with the potatoes and cook for 1 minute. Drain potato carrot mixture and place in a large bowl. 

Return the empty saucepan to medium heat with 2 tsp. olive oil. Add the chopped onion, sliced garlic, and minced ginger. Cook until the vegetables soften, about 3 to 5 minutes. Add the curry powder, coconut milk, about a cup of tomatoes, and 1/2 tsp. salt, and bring to a simmer. Cook until malai sauce is slightly thickened, about 2 to 3 minutes.

Add the chickpea flour and 1/4 tsp. salt to the large bowl with the potato carrot mixture. Lightly mash the potatoes and vegetables until there are only a few lumps. Form the mixture into six 2-inch round patties. 

Place a large nonstick skillet over medium-high heat with 2 tbsp. olive oil. Once hot, add the potato kofka and cook until browned and crisp, about 1 to 2 minutes per side. Transfer the potato kofka to a plate. 

Return the skillet to medium heat with 1 tsp. olive oil. Once hot, add the baby spinach and sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Transfer the malai sauce to a blender and blend on low until smooth. Divide the malai sauce between shallow bowls or plates and top with sauteed spinach and potato kofka. Serve with tomato chutney for dipping. 

Serves 2.

Vegetarian Shepherds' Pie

Ingredients

1 spaghetti squash

1 head of garlic

1/4 c. olive oil 

2 c. bread crumbs

1 c. milk

2 eggs, beaten

1 tbsp. fresh basil, chopped

1 tsp. fresh thyme, chopped 

1 tbsp. flat parsley, chopped

6 Yukon Gold potatoes, boiled but not peeled

1/4 c. melted butter

1/2 c. smooth goat cheese 
1 c. half-and-half 

3 c. sliced mushrooms

6 c. zucchini

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic cloves, minced

1 c. lentils (cooked), kidney beans or chickpeas

Fried shallots to garnish

Salt and pepper

Directions

Preheat the oven to 300 °F. First, cut the spaghetti squash in half and remove the seeds. Place on a baking sheet and bake for 1 ½ hours. As an alternative, place on a plate and cook in the microwave on high for about 20 minutes.

Put the garlic head on a baking tray. Drizzle with 1 tsp. olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.

In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the eggs and herbs. Put aside.

Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season with salt and pepper.

Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.

Preheat the oven to 450 °F. Heat the remaining oil in a large pan and sauté the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic, mushrooms, and zucchini and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils or beans and the bread mixture. Stir and put aside.

In an 9 x 13 inches baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the potatoes and smooth them down. Cook in oven for 30 minutes or so until top is slightly browned. Garnish with fried shallots to taste.

Roasted Potatoes

A very easy, filling side dish when potatoes are in season. 

Ingredients

1 qt. small potatoes, sliced

dry onion soup mix or salt & pepper

olive oil or butter

Directions

Toss sliced potatoes in olive oil or melted butter, and soup mix. Roast in a 9x13-inch casserole dish for 30 minutes at 425 degrees. Turn once while cooking. Some of the potatoes should be crispy!