Modified from a recipe from Manjulas Kitchen
- 1-1½ lbs potatoes, diced
- ¼ c. oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 finely chopped green chili (adjust to taste)
- salt to taste
- 1 Tbsp lemon juice
- ½ bunch chopped cilantro
- Boil the potatoes until they are soft and let cool a little.
- Heat the oil in a frying pan on medium.
- Add the cumin seeds and mustard seeds. Seeds will pop all over the kitchen if the oil is too hot, but they do need heat to release the right flavors.
- Add turmeric, potatoes, green chili, and salt.
- Stir-fry briefly.
- Add lemon juice and cilantro.
- The potatoes should be slightly moist and not very dry.
- Serve hot.
Binita suggested using this to stuff poblanos and we liked it when we tried it. Chuck prefers the pepper halved and filled like a twice baked potato rather then tamping it in from the top.
This came from my friend, Dot. Cactus appears to be good for lowering bad cholesterol and decreasing inflammation.
1 jar canned Nopalitos (found in the Ethnic food section of the grocery, even Wal-Mart)
1 sm. red onion, chopped
½ bunch cilantro, chopped
4-5 Roma tomatoes, diced
S+ P to taste
Juice of 2-3 limes
1 jalapeño (fresh) seeded and chopped (optional)
Drain and rinse the nopalitos in cold water until they aren’t slimy. Mix ingredients together. Serve chilled.
I love this on a black bean burger.
Our romas are coming in and I have never put up tomatoes, nor have I ever made sauce from fresh, only from canned. So, tonight was a wild experiment that worked.
Chuck brought a food processor to this kitchen when he moved in here, not a tool I have ever been comfortable with. But, he suggested getting the tomatoes started with it and I did, in spite of my reservations.
I chopped somewhere between 3-4 cups of tomatoes. Dumped them in my favorite sauce pot at medium and a half. When they started to bubble, I turned the heat down to a hair above medium.
I gave a little stir, periodically, to keep it from sticking. It didn’t seem to want to stick, but I didn’t trust it.
When I had lost about an inch and a quarter of water, I added I added a heaping cream soup spoon (probably 2 Tbsp) of chopped garlic. (Yes, I am so lazy that I buy it in a jar.)
I cooked down another half inch and started the pasta.
When the pasta was 2 minutes from done, I added @ ¼ c. of olive oil. I lost another ¼” or so of water as the pasta cooked. It was the consistency I expect from canned/stewed tomatoes when the pasta was ready.
I poured the water off the pasta and tossed a BIG handful of slivered basil (also from our garden) into the tomatoes. I didn’t bother with any of the dried herbs I had available because I figured the basil with overpower them. Tossed it all together and served it with grated Parmesan.
This took about 45 minutes.