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Ralph Waldo Emerson

Saturday, April 10, 2010

East Indian Skillet Potatoes and Butternut Squash Casserole Recipes

I made these dishes the other night and they were a big hit! Both recipes were found on Recipezaar.com. Let me know if you try them and how you liked them. It was my first time making an all vegetarian meal and Hubby and I didn't even miss the meat.We're making vegetarian night a weekly tradition. Not only is it better for us, but it also keeps the grocery bill down not having meat every single dinner. Happy Weekend, People!

East Indian Skillet Potatoes



Directions

  1. Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
  2. 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.
  3. Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
  4. Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
  5. Add a small amount of water at a time if all liquid evaporates.
  6. 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!

    Butternut Squash Casserole





    Directions

    1. Cut in half lengthwise butternut squash; clean out bowl.
    2. Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
    3. Combine all ingredients, mixing well.
    4. 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. 

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