Ethiopian Green Beans and Potato

Ethiopian Green Beans and Potatoes

Adapted from The Global Vegetarian

2 large white potatoes, diced (and peeled if desired)
1/2 lb. green beans, cut into 1-inch sections
1 small yellow onion, chopped fine
2 cloves garlic, minced
1 small jalapeño or serrano pepper, seeded and minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15-oz. can stewed tomatoes
1/2 teaspoon fresh lime juice

Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.

Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

Fingerling Potatoes and Fennel

Fingerling Potatoes and Fennel

1 lb fingerling potatoes, scrubbed (I bought a bag with 3 different types of fingerlings; any type will do)
2 medium fennel bulbs (sometimes called anise) with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
generous grating of fresh black pepper
1/2 teaspoon salt
1 cup vegetable broth

In a medium-sized pot, cover the fingerlings with water and bring to a boil. Cook, covered, until the potatoes are just tender--a fork can pierce the potato with gentle effort--about 15 minutes.

While the potatoes are cooking, chop enough of the fennel fronds (leaves) to measure 2 tablespoons; set aside. Then cut the stalks off the bulbs, take a thin slice off the bottom, and quarter them. Remove the hard core from the quarters and then cut the quarters lengthwise into 1/4 slices.

Lightly brush or spray a large, non-stick skillet with olive oil. Cook the fennel and onion over medium-high heat until the onion is softened, about 5 minutes (add a tablespoon of water if necessary to prevent the onions from drying out). Drain the potatoes and add them to the skillet along with the pepper, salt, and vegetable broth. Cover and cook for 10 minutes. Uncover and cook for 5 more minutes. Stir in reserved fennel fronds before serving.

Lentil Curry with Squash and Spinach

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) each curry powder and grated gingerroot
1 tsp (5 mL) each ground cumin and fennel seeds
2-1/2 cups (625 mL) vegetable or chicken stock
1-1/2 cups (375 mL) water
1 cup (250 mL) green lentils
Half butternut squash (1 lb/500 g)
1 large potato
6 cups (1.5 L) fresh spinach

Preparation:

In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.

Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.

Thin and coarsely chop spinach; stir into pot until wilted.

Pesto Potato Salad with Green Beans

Pesto Potato Salad with Green Beans
Adapted so wildly from this recipe that they’re no longer on speaking terms

Now, I’m going to have to insist that you make your own pesto. Okay, I can’t insist, but I do highly recommend it. Even the best store-bought stuff lacks the flavor wallop of making your own — they may look green, but turn out to be mostly oil — and with basil inching its way towards Greenmarkets, it’s more delicious than ever to make your own. Brightening the flavor with vinegar and a good helping of salt and pepper keep this from bland-dom (a critique of many pesto potato salads), and the green beans provide the perfect antidote to those carb-phobic types.

Serves 10

4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled

2 bunches of basil (about one ounce each)
1/4 to 1/2 cup olive oil
6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/4 cup chopped green onions (scallions)
1/2 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Indian Spiced Cauliflower and Potatoes

Indian Spiced Cauliflower and Potatoes
Gourmet, February 2004

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Potato Curry

Alu Bhaaji (Potato Curry)

Ingredients:
3-4 mid-size potatoes, boiled and broken into bite-size pieces (Don’t cut the potatoes, instead break them by hand to get a more rustic look)
1 onion, thinly sliced
2 tomatoes, roughly chopped
2-3 green chillies, chopped
1 tsp mustard seeds
1 tsp tomato paste
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt, to taste
2 tbsp cooking oil
water as needed
fresh coriander leaves, chopped for garnish

Add mustard seeds to hot oil in a deep pan. Once it begins to sizzle, add in sliced onions and green chillies.

Let onions tenderize and brown slightly, and then add tomatoes. Cook till tomatoes pulp and form a saucy texture.

Add salt, turmeric, chili powder, coriander powder, and tomato paste, and cook for a minute to blend in spices. Add about a cup of water and allow it to come to a boil. Throw in potato chunks, check curry consistency, adding more water if desired; and cover cook for 5-6 minutes.

Garnish with fresh coriander leaves and serve warm with hot, fluffy puris and a side of mango pickle!