Hash Browned Golden Beets and Yams

Hash browns are a favourite weekend breakfast staple for many people across North America, but there's no reason just to use potatoes — beets, sweet potatoes, yams and squash are delicious hashed and browned as well. Because of the high sugar content of sweet potatoes, yams or squash, they must be stirred constantly to avoid burning and and they don't crisp up as well as potatoes. But used side by side with potatoes or beets in a hash, they provide a wonderful contrast in not only flavour but texture as well.

My favourite variation is hash browned golden beets and yams — the beets, cooked lightly ahead of time, are firm, crisp and browned while appearing to nestle in a bed of mashed and browned yams. Red beets work just as well as golden beets, of course, but their colour tends to bleed through all the other ingredients. Because of the comparatively strong flavours of beets and yams, I don't like to mix them with too many spices or other flavourings like you might with potatoes — a little onion, garlic, salt and pepper are all I find that should be added.

Hash browned golden beets and yams

3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 large golden beet, cooked only just through, peeled and diced
1 yam, cooked, peeled and diced
1/2 teaspoon sea salt
fresh ground black pepper

Heat a large frying pan or wok over high heat. When hot, pour in the olive oil, wait a few seconds, then swirl around the pan. Toss in the onions right away and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute.

Add the diced beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the diced yam and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the yam start browning.

Just before serving, stir in the salt and grind black pepper to taste over the hash. Serves 2.

Crispy goat’s cheese, tomato and basil salad

Another recipe by Donna Hay – from her magazine, issue #35, to be more specific.

I’m a huge fan of hers and those of you who have been around my blog for a while already know that – Joey and I go hand in hand in our love for Donna’s recipes! :)

I tried goat’s cheese for the first time while on vacation last September and can’t imagine how I had lived without it till then. I tried it on salads

Butter Paneer Masala

Fans of paneer cheese are sure to love this North Indian recipe for Butter Paneer Masala that I found at Sailu's Kitchen. As Sailu notes, this is a very popular dish to serve in Indian restaurants and if I don't order matar paneer - my absolute favorite - my next choice is a paneer masala. I've made a few minor modifications on the recipe, but essentially followed Sailu's instructions. Prior to starting up this blog, I rarely took the time to browse through food blogs and now I know what I was missing. I look forward to many tasty meals in future inspired by food bloggers.

Butter Paneer Masala

250 - 300 grams of paneer, cubed and sauted in ghee or oil until browned (If you are pressed for time, you may use pre-fried paneer cubes.)

2 tablespoons of butter
2 large onions, blanched for 10 minutes and then pureed
2 cloves of garlic, crushed
1 inch piece of ginger, shredded
2 teaspoons of chili powder
3 large tomatoes, blanched, de-skinned and pureed
3 tablespoons of cashew nut paste
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of cayenne
1/4 teaspoon of cumin powder
1 teaspoon of kasuri methi (dry fenugreek leaves)
1 teaspoon of garam masala powder
1/2 - 1 teaspoon of sea salt
2 - 3 tablespoons of butter
2 tablespoons of heavy cream
parsley or coriander for garnishing

To make cashew paste, soak the cashews in water for 30 minutes. Drain and process with a few tablespoons of water to get a paste-like consistency.

Heat 2 tablespoons of butter in a large pan or wok or medium-high heat. When hot, add the onion paste and saute until brown. While the onions are cooking, make a paste of the ginger and garlic. Add to the pan once the onions are browned to your liking. Saute for another 3 minutes. Next add the chili powder, stir and then add the cashew paste and stir to combine.

Now add the tomato puree, kasuri methi, coriander, cumin, cayenne, turmeric, garam masala and salt. Stir well and let simmer for 5 minutes.

Add the paneer and simmer for another 5 minutes. Depending on your desired consistency, a small quantity of water can be added at this point. Simmer for another 10 minutes or longer to thicken. Remove from the heat, stir in the remaining butter and cream.

Let the curry sit for 10 - 15 minutes before serving. Garnish with coriander leaves and serve with rice or any Indian flat bread.

Serves 4-6.

Jalapeno Cornbread Wedges

In the interest of variety and spiciness, I prepared a different cornbread recipe than the one I usually make. I certainly wasn't disappointed with the result and it was very easy to prepare besides. I used a large jalapeno for the extra kick, but if you can't take the heat, use a small one instead. This cornbread makes for a nice light lunch or snack but could also be served with dinner. Makes one 9-inch pie, or 8 wedges.

Jalapeno Cornbread

6 tablespoons of butter, melted and slightly cooled
1 cup of cornmeal
1 cup of unbleached white flour
1/3 cup of sugar
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1 large egg
1 jalapeno pepper, seeded and finely minced

Preheat the oven to 375 degrees. Lightly grease a 9-inch glass pie plate.

Melt the butter in a small saucepan and set aside to cook for a few minutes. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine the buttermilk and egg with a fork until just blended. Pour the buttermilk mixture and butter over the dry ingredients and add the jalapeno. Stir with a rubber spatula until just blended.

Transfer the batter to the pie plate and spread evenly. Bake for about 25 minutes or until a toothpick or cake tester comes out clean. Let cool on a wire rack for at least 15 minutes before serving. Can be served warm or at room temperature.

Chocolate pots de crème

Peabody has recently moved to a beautiful new house and to celebrate that she’s throwing a Housewarming Party, pot luck style.
She’s such a lovely person, so talented and generous, and one of my all-time favorite cooks/bakers - I had to take part in her event!

I thought of many dishes to “bring” to her party and decided that dessert would be a good choice - we rarely have dessert at home. Also

Azuki Beans Cooked with Garlic and Ginger

I was delighted to find a few Indian recipes calling for azuki beans in my newly acquired copy of Madhur Jaffrey's World-of-the-East Vegetarian Cooking, including this one. Azuki beans were cultivated in Asia where they continue to be very popular, usually served sweetened. Though I own a few shelves of cookbooks, I don't have many azuki bean recipes that are more suitable to serve as a dinner dish. I sometimes use them in recipes calling for mung beans, so if you don't have azuki beans on hand, whole mung beans would be a very good alternative.

On the menu with:
Beet and Tomato Soup
Rice with Paneer and Peas

Azuki Beans Cooked with Garlic and Ginger

Recipe by Lisa Turner From Madhur Jaffrey's World-of-the-East Vegetarian Cooking Cuisine: Indian Published on November 26, 2007 A simple but robust and savory azuki bean dal curry flavored with ginger and garlic Print this recipe Ingredients: 1 cup dried azuki beans 2 cloves garlic, peeled 1-inch piece fresh ginger, chopped 2 whole dried red chilies juice from 1 lime or 1/2 lemon 1 teaspoon sea salt 1/3 teaspoon garam masala 1/2 cup cream or yogurt Tempering: 3 tablespoons ghee or a mixture of butter and oil 1 clove garlic, minced 1-inch piece fresh ginger, minced 1/2 teaspoon cayenne Instructions: Rinse the beans and soak for 6 hours or overnight in several inches of water. Drain and rinse. Transfer to a large saucepan and cover with 4 1/2 cups of fresh water. Add the garlic, ginger and dried chilies, and bring to a boil. Reduce the heat to low, cover, and simmer for simmer for 40 to 60 minutes or until the beans are tender. Transfer the garlic, ginger, and some of the beans (about 1/2 cup) along with some of the cooking liquid to a blender. Purée until smooth and return to the pan. Stir in the lime or lemon juice, salt, garam masala and cream or yogurt, and discard the dried red chilies if desired. Leave the pan uncovered with the heat set to low. Heat the ghee or butter and oil in a small saucepan or frying pan. When hot, add the minced garlic and ginger. Stir for a minute or so or until the garlic is slightly browned. Add the cayenne, quickly stir, and then pour the contents into the beans. Cover immediately, turn the heat off, and let sit for about 5 minutes before serving. Makes 4 - 6 servings

Butternut squash compote – doce de abóbora

One more recipe I cooked especially for Joao - one of his crazy out of the blue requests. :)I had never made butternut squash compote before – we call it doce de abóbora and it’s such a traditional dessert here (not to mention easy to find) I guess I just took it for granted.Luckily Google was there for me. I found many, many different recipes online but the minute I saw one of my dear friend