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Indian Chicken with Tomatoes and Potatoes

Indian Chicken with Tomatoes and Potatoes

1/4 Cup Olive Oil ( or butter)
2 teaspoon whole cumin seeds
1-2 chopped globes garlic
1 chopped onion
1 teaspoon cut fresh ginger
1 teaspoon hot pepper
1 tablespoon garam masala ( or curry powder)
Cut up chicken pieces (legs, thighs, breast)
2-3 tomatoes or can of diced tomatoes
1 teaspoon paprika
1/2 cup water
8 red potatoes
5 sliced carrots
1 cup peas

In a large pot heat 1/4 cup olive oil or butter, add 2 teaspoons of whole cuman seeds. When the seeds begin to pop add 1-2 chopped gloves of garlic, 1 chopped onion, 1 teaspoon cut up fresh ginger, hot pepper and 1 tablespoon garam masala (or curry powder). Add cut up chicken (save the rest for boil for chicken broth) and sauté. Next add 2-3 tomatoes, 1 teaspoon paprika and 1/2 cup water. Cook about one hour covered. Add 8 new red potatoes cubed, 5 carrots sliced and 1 cup of peas. Cook for 30 minutes more or until potatoes and carrots are done. Add salt and pepper and cut cilantro. Enjoy with rice and pita!

Oven Roasted Garlic Potatoes

Oven Roasted Garlic Potatoes
Preheat oven to 450
4-6 Medium Potatoes (cut in wedges)
1 tablespoon olive oil
6 garlic cloves
1/4 teaspoon dried rosemary crumbled (or any other herbs you’d like)

Combine potatoes, garlic, oil and rosemary in 8 inch baking dish. Season with salt and pepper. Roast until potatoes are tender and crusty, cover in oven, stirring occasionally, about 45 minutes.

Re-stuffed Baked Potatoes

Re-Stuffed Baked Potatoes

Bake 4-6 Potatoes
1/2 cup onions (diced)
1 glove chopped garlic
1/4 cup chopped green pepper in butter

Fry onions, garlic and green pepper in butter until soft. Add any herbs you like and lightly saute.
When potatoes are done, slice in half and empty contents into frying pan with onions etc. Mix and mash together. Add salt and pepper to taste. Add a bit of milk if you like creamier potatoes. Add cheddar, parm or other cheeses if you like. Put contents back into the potato skin  (again, optional add cheese if you like). Bake for a few minutes until cheese is melted and enjoy!

Greens and Black Pepper Lasagna

Greens and Black Pepper Lasagna
Preheat oven to 350

About a half pound of spinach, kale, beet greens, swiss chard or combination.
3/4 lb. lasagna noodles
16 oz. canned tomatoes or jar of spaghetti sauce or combination
8 oz. cottage, ricotta or homemade cheese
Fresh or diced basil
Fresh garlic scapes or garlic (finely chopped)
Fresh ground black pepper
Fresh mozzarella and/or Parmesan for the top.

Cook lasagna noodles al dente. Put some sauce or tomatoes in bottom of 9 x 13” casserole dish.

Place layer of noodles, some tomatoes, ricotta cheese, basil, black pepper, garlic and fresh spinach (not cooked). Repeat layering. For the final later, add noodles, sauce, basil, pepper and Parmesan and/or mozzarella. Bake at 350 for 30 minutes. Cool 15 minutes before serving.

Best, Easiest Cook Green Recipe

Best, Easiest Cooked Greens Recipe
Garlic
Greens

Sauté a couple gloves of garlic in olive oil in a big pan.
Place about a colander of double washed greens into the pan of sautéed garlic, stir around until the greens are wilted and soft. Add salt and pepper, or a splash of vinegar. Eat while hot!
Experiment with sesame oil and soy sauce, Parmesan, hot peppers or other ideas.

Potato Leek/ Onion Soup

Potato-Leek (or Onion) Soup
About 1 pound potatoes
2-4 leeks (depending on size) or 1 medium sized onion
1/2 teaspoon salt
1 cup milk or cream
Salt and Pepper to Taste
Optional: dill or parsley.

Chop up potatoes into small cubes, with fresh potatoes no need to peel if in a hurry, otherwise peel potatoes.
Cut up onion and leeks into small pieces (you can use the green part, too!)

Put potatoes and leeks into a large pot with about a quart of water. Add 1/2 teaspoon salt. Cook until potatoes are tender. Using a potato masher (or food processor for a creamier soup) smoosh potatoes down a bit. Add 1 cup of cream or milk and any other additions you like, such as dill or parsley, also sweet corn, carrots, or chopped celery!