May 23, 2020
May 22, 2020
May 21, 2020
May 20, 2020
Indian Spiced Burgers
Our little Monday night burger night needed a little kick in the pants. We’ve been doing whatever fake meats our local market has on hand (our favorites so far have been the Beyond Burgers and the Quorn Southern Fried “chicken” patties)j, and it’s been going really well. This week they happened to be out of good (non-lentil, non-bean) options, so I went for something a little different.
It was a big hit with me; with DH, not so much. He’s much more of a traditionalist when it comes to “staple” kid-friendly foods and has to be in the right mood for anything too far off the beaten path.
gluten-free, paleo
Indian Spiced Burgers
500g ground beef
1 Tbsp. ginger garlic paste (I used prepared)
3/4 small bunch cilantro
2 small green chilis
2 tsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. curry powder (your favorite mix)
Juice & zest of 1 lime
1 tsp. red chili powder (I used cayenne)
Mince your cilantro and chili. Add with the rest of the ingredients into a large bowl with a generous amount of salt and pepper. Mix until combined well, but not gluey.
Divvy into 4 burger patties and fry until your desired done ness has been reached.
I served mine with Kewpie mayonnaise and a generous dollop of Bombay Sandwich Chutney on a soft bun. DH added cheese to his.
Serves 4
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May 19, 2020
May 18, 2020
May 17, 2020
May 16, 2020
Dilled Curry Potatoes
This sounds like a weird combination, but it works really well. Bonus: this side dish makes a great little flavor punch for pretty much any main component. I served mine with next week’s Indian Spiced Burgers the first night and leftovers with plain chicken in the next day’s lunch and both were flavorful and delicious.
gluten-free, paleo, vegetarian, vegan
Dilled Curry Potatoes
500g baby potatoes
Neutral oil
1 Tbsp. curry powder (your favorite mix will do, and some fresh curry leaves would also be great here)
1 small green chili pepper
1 Tbsp. ground turmeric
1 tsp. red chili powder (I used cayenne)
4 – 5 cloves fresh garlic (3 Tbsp. when minced)
2 Tbsp. fresh dill (or more if you have more – I would have actually liked a little extra)
Salt & pepper
Fill your largest high-sided sauté pan with water to 3/4 of the way up the sides, nestle the potatoes in, add a bunch of salt and bring to a shallow boil for 10 minutes or until soft. Drain carefully and cut into halves.
While the potatoes are cooking: mince the garlic, chop the chili pepper, assemble the dried spices, and chop the dill. Set the dill aside.
Add enough oil to your pan to cover the bottom, and heat over high/medium-high until the oil starts to shimmer. Add the potatoes, liberally salt and pepper, and give a good stir for a couple minutes until they start to color.
Add the spices and garlic and stir-fry until the potatoes are as browned as you want them to be and the garlic goes nice and crispy.
Transfer to a large bowl and toss with the dill to complete.
Serves 3 – 4
Gastography 