ast Indian Skillet Potatoes
- 1 teaspoon cumin seed
- 1 teaspoon brown mustard seeds
- 1 large onion, finely chopped
- 3 serrano chilies, split lengthwise
- 4 medium potatoes, peeled and cut into 1/2-inch pieces
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- salt, to taste
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chopped fresh cilantro
- Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
- Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
- Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
- Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
- Add a small amount of water at a time if all liquid evaporates.
- Fold in cilantro just before serving.
NOTE: I used spices I already had on hand. Instead of serrano chiles and cayenne pepper, I added chili powder and red pepper flakes. Other than that, everything else was the same and these potatoes turned out delicious!
utternut Squash Casserole
- 2 cups butternut squash, cooked
- 3 eggs, well beaten
- 1/4 cup sugar
- 1/2 cup milk
- 1/3 cup butter or margarine, melted
- 1/2 teaspoon ginger, ground
- Cut in half lengthwise butternut squash; clean out bowl.
- Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
- Combine all ingredients, mixing well.
- Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.
NOTE: The original recipe called for 1 cup of sugar. I used 1/4 cup and the sweet squash went perfectly with the slightly spicy potatoes.