Tag Archives: potato

Lunch with the Inlaws

Binks and I designate every other weekend as parents weekend and we usually go to the parents’ houses for lunch and dinner.  This past weekend, after finding out that we are having a baby boy, I thought we should do a gender reveal party just for the parents.  However, due to our severe excitement to blurt it out and scheduling issues, we just told everyone and had a lunch with Binks’ parents for his birthday.

‘Tis a rare occasion that I cook for my in-laws.  ‘Tis a rarer occasion that I cook Indian food for my in-laws.  I love my MIL, but cooking Indian food for her is a stress that I have imposed on myself.  The lady can cook.  And, I am a hot mess and I get nervous.  So, in order to pull off a seemingly-easy-full-course Indian meal was something I had to gear up for.

Menu

–  Appetizers:  Fresh cut veggies and lemon wedges. To me, this is the perfect beginning of a heavy Indian meal.  And it goes great as a salad on the side of the meal itself.

–  Main Course:  Naan, Fried Rice, Chicken Tikka, Palak Saag, Potato Sabji, and Raita.

I must apologize.  The only picture I got of the naan was this.

This is the dough at the initial stages.  I totally intend on making this again soon so recipe to follow I promise!

The chicken tikka recipe I used (my absolute favorite) can be found here.  This time, I doubled the sauce because you can’t have enough for soaking with your naan or pouring over the rice.

The saag again is another favorite of mine.  I have to say I love the preparation and ease of saag.  First, you start out with a sink full of greens.  Literally – a sink FULL.

And it all cooks down to this:

The potato sabji is favorite of mine.  It’s truly comfort food for me.  Recipe to come soon!

Finally, to me, no meal is complete without raita.

Dessert:  The best yellow cupcakes with chocolate buttercream frosting!

Meal Preparation

An Indian meal, in my opinion, takes a long time to prepare.  Unless, you’re my aunt who somehow does everything in an hour.  So, to prepare my meal (as a novice) and have time to clean up (so it looks somewhat effortless), this was a two-day process.

Day Before:
–  Grocery shopping
–  Marinade chicken
–  Make saag and refrigerate in the same pot you made it in.
–  Make raita
–  Clean up entire kitchen.
–  Set out the plates/serving ware you want to use.  This will give you a great head start for the next day.
–  Set out butter before bed to have it softened by the next morning.

Day Of:
–  Make dough for naan.
–  Make cupcakes.
–  While dough is rising, prepare chicken tikka.
–  While chicken tikka is simmering, boil potatoes for potato sabji.
–  After naan dough has its first rise, roll into balls and allow for second rise.
–  Heat saag on low in the same pot.
–  Make buttercream.
–  Frost cupcakes.
–  Plate and set out food, dishes, cups, drinks & utensils.
–  Clean like crazy.
–  Make fried rice
–  Once rice is cooking covered, plate your other dishes.
–  Make naan.

I make naan last so it’s most hot and fresh when people arrive and if people were to arrive when I’m making naan, it’s not as bad or as busy as if people were to arrive when I’m plating or cleaning.  You know?

The best thing to show you would have been my detailed calendar for the day, complete with time frames.  I’ll save that craziness strategy for another post.

How do you plan for guests?  Do you start days early?  What do you take into account when planning a menu?

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Filed under Favorites, Indian, Lunch, Uncategorized

Hot Potato

In the land of potatoes, I always thought the sweet potato was the cool girl at school.  The pretty sweet one that dates the athletic russet type.  All the scrawny fingerlings want to date her.  The red/yellow potato girls want to be her.

It makes sense in my head.

But, I also live in the land of potatoes obviously.

In the land of humans, I always considered sweet potatoes so sweet that it was pretty much dessert.  And yesterday, I was craving dessert.  A sweet potato bake, perhaps?  Stat!

First you roast, cool and peel:

Mash and add your favorite milk. 

Spice it up and pour into ramekins for the bake.

And then bring it on home with a sprinkle of the good stuff – turbinado!

Broil and enjoy!

Quick Vegan Sweet Potato Bake

Ingredients:

  • 2 medium sweet potatoes, roasted and peeled*
  • 1/2 cup non-dairy milk
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 4 tbsp turbinado sugar**
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Turbinado sugar to sprinkle on top.

Directions

  • Pre-heat oven to 350F
  • Mash the roasted and peeled sweet potato to until fairly smooth.
  • Add lemon juice and mash.
  • Add milk, vanilla extract, nutmeg, cinnamon, turbinado sugar.  Mix until all ingredients are well combined.
  • Separate between ramekins.  Place on a cookie sheet.
  • Bake for 30-35 minutes until the sweet potato mash seems set and does not jiggle too much.  🙂
  • Remove from oven.
  • Sprinkle turbinado sugar on top.
  • Broil on top rack of oven for approximately 5 minutes until the sugar has caramelized.
  • Enjoy carefully as everything will be SUPER hot!

Notes:

* Some may not like all the stringy parts of the sweet potato.  You can always use a sieve to remove the stringy parts.  As for me, I don’t mind it.  So, I left it all in.  After it was baked especially, it didn’t bother me in the least.

** I used turbinado sugar.  You can use white sugar.  Make sure you pay attention to the sweetness as turbinado is less sweet than the white granulated.  Also, my sweet potato bake wasn’t SUPER sweet.  In fact, I prefer it that way.  Adjust the sugar to your liking.  As the mix is vegan, taste along the way to see if it’s sweet enough for you.

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Filed under Desserts, Uncategorized, Vegan