Wednesday, May 21, 2014
I know it's not a very summery recipe, but it's been rainy and chilly today. I wanted something with spice! Happy Memorial Day everyone!
1 can coconut milk
1 tbsp Chipotle Olive Oil
1 onion, diced
1 cup peas
1/2 pint grape tomatoes, quartered
2 cups diced potato
1/4 cup thick coconut flake, chopped
1 tbsp curry powder
a pinch of allspice
1 tsp black pepper
Spicy Curry Sea Salt to taste
thin toasted coconut for garnish
Add the olive oil to a large shallow pan and heat to medium. Cook the diced onion until it starts to caramelize, 2-4 minutes, stirring occasionally. Add the potato and the coconut milk and stir. Be sure to scrape up anything that has stuck to the pan. Stir in the coconut flake and let simmer for 6-10 minutes. If your potato pieces are small, it shouldn't take very long.
Add the spices, the peas and the tomato, stirring until it is all mixed. Simmer until the peas are tender, 2-5 minutes.
Serve with a sprinkle of toasted coconut.
Saturday, May 3, 2014
Happy Mother's day to everyone!!
Here are some potatoes that I made to celebrate! Also, because I really love crispy roast potatoes. Don't tell my mom!
Mint and Lemon Roast Potatoes
1 lb small potatoes
3 tbsp Mint and Lemon Sea Salt
1/4 cup Meyer Lemon Olive Oil
a pinch of black pepper
juice of one lemon
Preheat the oven to 375°.
Halve or quarter your potatoes, if you have any really tiny ones, leave them whole. Toss in a large casserole pan with the olive oil, salt and the black pepper. Spread out in a single layer.
Roast for about 40 minutes, stirring and flipping every 10 minutes.
Serve with a squeeze of lemon juice.