Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
I’m back! Maybe (sometimes I can be a bit moody :-)). I took a little break from cooking there for a while, so let’s start with something simple: mashed potatoes!

Simple, garlicky, delicious.

1 bulb garlic
Olive oil
1 pound potatoes
1 tablespoon butter
1/2 to 3/4 cup milk
White pepper

  1. Slice the very top off the garlic bulb so that the tops of each cloves are showing. Drizzle with olive oil, wrap in foil and bake in a 400 degree oven for about 30 minutes.
  2. Peel and cut potatoes into little chunks and boil with a good amount of salt until tender. Drain and add back to pan.
  3. Squeeze out the garlic into the warm potatoes and add the butter. Let the butter melt, then add the milk and using a hand mixer blend until creamy. Add a few pinches white pepper and salt if needed and mix well. Voila!

Tomatoey Egg Curry

tomato egg curry

Love this simple tomatoey egg curry. I was actually thinking about making a Burmese egg curry from Naomi Duguid’s Burma: Rivers of Flavor but there are so few ingredients, a main one being fish sauce, so I made an Indian version with cumin powder instead. There are also more onions in this (rather than a few shallots). The simplicity and tomatoey-ness is similar :-)

I used both fresh tomatoes for texture and freshness and canned crushed for tomatoey richness. If your tomatoes are out of control red and juicy just add another tomato instead of the canned crushed tomatoes. Using just canned tomatoes would probably work, but the taste would be quite different than this recipe. Canned tomatoes don’t break down the same way.

3 eggs
1 1/2 tablespoons olive oil
1 onion chopped
3 garlic cloves chopped
2 green chilis sliced lengthwise
3 tomatoes chopped
1/4 cup canned crushed tomatoes
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon cumin powder

  1. Boil eggs, let cool, peel, and slice into halves (I usually bring to a boil with the lid on then turn off for 10 minutes, then run under cold water before peeling).
  2. Meanwhile heat oil in a saute pan and saute onions until translucent adding the garlic and green chilis part way through cooking.
  3. Add the tomatoes, crushed tomatoes, turmeric, chili powder, cumin and salt, and cook until the tomatoes soften. If your tomatoes aren’t very wet, add a little water for more curry.
  4. Add the eggs and coat with the sauce.

Black Bean, Corn & Feta Dip

Black Bean Corn Feta Dip

This dip of black beans, corn and feta is such a quick and amazing picnic dish! My friend Lily brought it to a potluck we had a while back and I just got the recipe. It does make quite a … Continue reading 

Brown Sugar Basil Lemon Soda

Basil Brown Sugar Lemon Soda

This brown sugar basil lemon soda is so refreshing! I drained a few glasses in one sitting on a hot afternoon! 1/2 lemon 1 tablespoon brown sugar Handful basil leaves sliced Ice Soda Squeeze the lemon in a glass and … Continue reading 

Flourless Chocolate Cakes (Just for Two)

Flourless Chocolate Cake 2

I just can’t quite figure out how flourless chocolate cake works, especially when using chocolate chips. With cocoa powder I kind of get it, the cocoa powder seems to replace the flour, but with chocolate chips and all wet ingredients? … Continue reading 

Big Fresh Salad w/ Cumin Infused Vinaigrette & Toasty Onions

salad with cumin vinaigrette

We were having paneer tikka and I wanted something light and fresh to go with it, so I created this light and crisp salad with a toasted cumin and mango chutney vinaigrette. The ice berg lettuce, fresh vegetables and fried … Continue reading 

Crispy Spicy Tomatoey Chickpea Tacos w/ Pickled Onions

Chickpea Tacos

These Crispy Spicy Tomatoey Chickpea Tacos w/ Pickled Onions are not really Mexican, not really Indian, but definitely have elements from both cuisines. The chickpeas are cooked in a rich spicy tomatoey gravy with cumin and cinnamon and topped with … Continue reading