POTATO KALE CAKES

Ingredients:

 

1 russet potato, peeled and cut into 1 inch cubes
1 c skim ricotta cheese
2 oz cheddar (½ c)
½ t salt
¼ t pepper
2 T olive oil, divided
4 c kale, finely chopped
¾ c scallions, chopped
1 garlic clove, crushed
¼ t red pepper flakes
¼ t smoked paprika 

 

 

Method:

Simmer potato cubes in salted water until tender, drain.

Combine potato, cheeses, salt and pepper in a large bowl and gently toss.

Heat 2 t oil a large skillet over medium.  Add kale, scallions and garlic.  Cook until kale is tender, 5 minutes.  Stir in pepper flakes and paprika.  Add kale mixture to potato mixture, stirring gently to combine.

Divide potato mixture into 8 equal portions, shaping into one-inch-thick patties. 

Wipe out skillet, add 2 t oil and return to medium heat.  Cook patties until golden, 4 minutes each side.  

Repeat with remaining oil until all patties are cooked.  

ATAKILT WAT

From Spoons of Flavor

Ingredients:

5 T olive oil

3 medium yukon gold potatoes, peeled and cut (quartered, sixthed, twelfthed)

4 carrots, peeled and chopped into 1/2" sections

1 onion, peeled, quartered and sliced

1 green chili, halved, deseeded, and chopped

3 garlic cloves, pressed

2" ginger, grated

1 t turmeric powder

2 t cumin powder

1/2 t black pepper

2 t salt

1/2 head cabbage, chopped

Methodology:

Add the vegetables to a large dutch oven as they are chopped.  Add the oil and heat over medium flame, stirring, until the onion and potato take on golden color, 5-10 minutes.

Add the garlic, ginger, spices and salt and thoroughly combine, cook 2 minutes.

Add the cabbage and 1/2 c water.  Cover, cook until steam comes out, then reduce heat and cook, stirring occasionally, until the potatoes are cooked through, adding more water if necessary.  Cook any remaining water off, then taste for seasoning.

STUFFED SHELLS

Adapted from Love and Lemons

Ingredients:

25-30 jumbo shells

Olive oil, for drizzling

3 c marinara sauce

16 oz ricotta cheese

1/4 c grated pecorino cheese, grated

1/2 lb mozzarella cheese, grated and divided in half

1/4 c sun dried tomatoes, diced

3 garlic cloves, minced

10 oz frozen spinach, thawed, drained and chopped

Zest from 1 lemon

1 t pizza party seasoning

1 t oregano

1/4 t salt

1/4 t pepper

Chopped fresh parsley

Methodology:

Preheat the oven to 425°F.

Cook the shells to al dente according to their package.  Drain, drizzle lightly with olive oil, and set aside. 

Spread the sauce in the bottom of a 9"x13" baking pan, and set aside.

Mix all remaining filling ingredients but the reserved mozzarella and parsley in a large bowl.  Stuff each shell with approximately 2 T filling,  using a small cookie scoop, and arrange in 5 rows of 5 atop the spread marinara sauce (filling in any gaps with extra shells).

Top with reserved mozzarella, cover with foil, and bake 25 minutes, or until sauce and cheese are bubbling.  Serve sprinkled with parsley. 

RED LENTIL DAL

 From youtube

Ingredients:

1 c washed red lentils, soaked for 20 minutes and drained

bay leaves 

1/2 t ground turmeric

1/4 c cashews

1 T olive oil

1 onion, chopped (200 g)

1 carrot, grated (80 g)

1 garlic clove, minced

1 t ginger, minced

250 g diced fresh tomatoes

1 T tomato paste

1 t cumin

1 t coriander

1 t paprika

salt and pepper to taste

1 c water

1/4 c cilantro, chopped

tadka:

1 T olive oil

1 t chili flakes

1/2 t paprika

Methodology:

Add the lentils to a medium pot, cover with water, add the bay leaves and turmeric, and simmer for 20 minutes. 

Soak the cashews in boiling water for 20 minutes.  Blend the soaked cashews with 1/2 c water until smooth.

Heat the olive oil in a large pot and cook the onion over medium heat until it is translucent.  Add all remaining ingredients in that section, cover and simmer for 5 minutes.  Add the cashew cream, cover and cook for an additional 5 minutes. 

Once the lentils are cooked, add them to the sauce and cook for an additional 10 minutes.  Remove from heat, check for seasoning, adjust the consistency, and add the cilantro.

Make the tadka:

Heat the oil in a small saucepan.  Add the spices, heat through, and pour over the lentils.

Serve hot with steamed rice and naan.