Month: February 2023

Saffron fish stew with potatoes and green beans

Posted on by Bruce Barone in Recipes

This is simply delicious! And simple to make. I made a few changes which are noted below.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 teaspoon ground fennel
  • ½ teaspoon ground coriander
  • 2 garlic cloves, crushed
  • 1 thyme sprig
  • ½ teaspoon grated fresh orange rind
  • ¼ teaspoon saffron threads, crushed
  • 1 ½ cups water
  • 1 ½ cups clam juice
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ⅛ teaspoon salt
  • 1 pound flounder fillet, cut into (2-inch) pieces (I used Cod.)
  • 1 (14-ounce) can great Northern beans, rinsed and drained (I used small and diced potatoes from The Little Potato Company and Chopped Green Beans; about 1 cup+.)

DIrections

  • Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, tomatoes, potatoes and green beans. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish; cook 5 minutes.

Found the recipe at Cooking Light and The Mediterranean Refresh.

Potato curry

Posted on by Bruce Barone in Inspiration, Recipes

For days Susan pleaded with me to make this recipe–Potato Curry, also called Aloo Masala. I made a few changes to the recipe from Nosheen Babar and they are noted below. It is delicious!

I also made curried turkey meatballs and sauté bok choy in olive oil with garlic and red pepper flakes.

At first I was thinking the meatballs would be a side dish to the curry.

But Susan said why not add the meatballs and bok choy to the potato curry? And I did.

Ingredients

  • 6 potatoes
  • 4 tomatoes (I used a can of diced tomatoes.)
  • ¼ cup cooking oil
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp carom seeds (I substituted thyme.)
  • 1 tsp ginger paste (I ginger powder.)
  • 1 tsp garlic paste (I used garlic powder.)
  • 2 whole red dried chilies (I Used red pepper flakes.)
  • 2 tsp amchur powder (I used lemon juice.)
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 cup water
  • 10 curry leaves (I used lemon zest.)
  • ¼ cup chopped cilantro

Instructions

  • Boil the potatoes till they are cooked through (Knife slides in easily).
  • Cool them enough to peel them and then loosely break them into clumps with your hands.
  • Quarter the tomatoes and cook them with a little water till they are soft, then mash them to get a thick puree and set them aside for later.
  • Heat the oil and add the ginger and garlic and saute for about 30 seconds.
  • Add the cumin and carom seeds and saute them for about 30 seconds.
  • Add the potatoes and saute them for 1 minute.
  • Add the tomato puree, the salt, red chili powder, turmeric powder and coriander powder along with 1 cup of water and mix well together. Cover and cook on medium heat for 15 minutes.
  • Uncover, mash the potatoes a bit (you want some whole pieces of potato and some mashed)
  • Add the curry leaves, the whole dried red chilies and the amchur powder, cover and simmer for another 5-10 minutes (depending on your stove and how much water you have left.
  • Garnish with cilantro and serve.

Note: I didn’t follow the instructions word for word as I substituted many ingredients. I simply added most of the ingredients to the diced tomatoes.

Here are the turkey meatballs cooking. I added the same spice to them that I added to the potato curry.