Masala Potato Cakes with Cilantro Pesto

I got some amazing Indian seasonings from my friends for my birthday last March.  I've been experimenting with new flavors ever since.  Some recipes haven't turned out that great, but this one did so I'm sharing it! Its adapted from one of my new favorite websites, US Masala.

Masala Potato Cakes

1lb boiled potatoes, peeled and mashed
1/4 cup flour
1 cup fine semolina (I subbed panko crumbs)
2-4 jalapenos
1 small onion, finely chopped
1 tsp ground cumin
1 tsp cayenne pepper
1/2 cup fresh cilantro, chopped
1/4 tsp turmeric
1 tsp chaat masala
1 tsp salt
oil for frying

 1. In a mixing bowl take the mashed potatoes, flour, semolina, jalapenos, onions, masala, turmeric and salt.   Knead until well mixed.

2. Divide the mixture into 10-12 equal pieces, roll them into balls and then flatten them with your hand.

3. Heat oil in your pan.  Drop the cakes and cook them on each side until golden brown.
4. Serve hot topped with pesto.

Cilantro Pesto
2 cups tightly packed cilantro
1/2 cup toasted and cooled walnuts
1 inch peeled and chopped fresh ginger
2 cloves garlic, chopped
1 tsp lemon juice
salt and pepper to taste
1/3 cup olive oil

 

1.In a food processor combine cilantro, walnuts, ginger, garlic, salt and pepper until finely chopped.  Slowly add in lemon juice and oil while pulsing or running the processor. Blend until smooth.

Butternut Squash Mac n Cheese

Hello friends!  Bear has been on vacation the last 2 months, but he is back with LOTS of recipes so keep checking back!

This recipe adapts my Mac n Cheese recipe to make it a bit healthier.  The addition of butternut squash means you have to add less cheese while getting more vitamins and fiber without sacrificing flavor. 

Butternut Squash Mac n Cheese

1/2 a butternut squash peeled and cubed (about 1lb)
3 cups vegetable broth (or even to cover the squash)
8 oz noodles (elbow or shells)
2 tablespoons butter
2 garlic cloves minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz. Pepper or jalapeño jack
4 oz. Cheddar or cheddar blend
1/2 cup bread crumbs

*Makes one 8x8 pan

1. Cook pasta, drain and set aside.
2. Heat oven to 350.

3. Peel and chop about 1/2 of a butternut squash which is usually about 1lb.  Place vegetable broth and squash in a pot and bring to a boil.  Turn down to a simmer and let cook about 20 minutes or until squash is soft.

4. Drain about 1 cup of liquid and then use a blender or immersion blender to puree squash to a thick consistency.   Set aside.

5. In medium pan melt butter and add garlic.  Gradually stir in flour whisking constantly. 
6. Stir in milk and continue to cook while stirring over medium heat until thickened.  Add squash mixture, salt and pepper.

7. Slowly add cheese and stir until melted.  It should have a thick, but liquid consistency. 

8. Pour cheese over noodles and mix.  Sprinkle bread crumbs on top.
9. Bake for 30 minutes or until the top is golden brown and the sauce has thickened and is bubbling.
10. Enjoy!

Lemon Meringue Jello Shots

These were inspired from another recipe I found on taste spotting.  Instead of using flavored jello with dyes, I just bought gelatin and flavored it myself.  They turned out great and would be really fun for your fourth of July plans!  You could also easily make them with limes or oranges too!

Lemon Meringue Jello Shots

6 Lemons
3 tablespoons sugar
1/2 cup water
1/2 cup lemon juice (from lemons)
1 cup whipped cream vodka*
2 gelatin packets

*I used 2/3 cup whip cream vodka and 1/3 regular vodka, but if you have enough use all whip cream or other flavored vodka

1. Place 1 cup vodka in a bowl or large measuring cup in the fridge with a few ice cubes.

2. Slice lemons in half the long way.  Juice the lemons and then remove the fruit from the shell with a paring knife or your hands.Place the lemon halves on a muffin tin.
3. Heat water, the lemon juice and sugar until the sugar dissolves.
4. Remove the vodka from the fridge and sprinkle the gelatin over the vodka and let it sit for one minute.

5. Pour in the hot liquid and stir until the gelatin dissolves about 2-3 minutes.

6. Pour the liquid into the lemon halves.
7. Refrigerate until firm, about 3 hours.  

8. Slice lemon halves into 3 sections and serve immediately.  

Ranger Cookies

I first had one of these cookies at Yum Kitchen and Bakery and decided I needed to find the recipe. I found this one online and modified it slightly.  The cookies are really chewy and delicious (duh)!

Ranger Cookies

1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
1 cup white flour
1 cup wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup coconut
1.5 cups chocolate and toffee chips/candy pieces

1. Preheat oven to 375°F.
2. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract and beat until creamy.
4. Add eggs one at a time until incorporated.

5. Gradually add flour mixture and mix well.

6. Stir in oatmeal, coconut and chocolate/toffee pieces and stir just until blended in.

7. Roll into small balls and flatten with your hand.
8. Bake on ungreased cookie sheets for 10-12 minutes or till light brown on the edges.

Jalapeno Walnut Pesto

This recipe is super versatile for using in many different dishes.  I like to use it as a pasta sauce, a pizza sauce or spread it lightly on french bread and top it with tomatoes. 

Jalapeno Walnut Pesto

Serves 4-6 people

2 cups packed basil leaves
1/2 cup olive oil
1/2 cup walnuts
1 roasted jalapeno
1/4 cup sun-dried tomatoes
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground pepper

1. Heat skillet and roast a jalapeno until brown/black on all sides and softened.
2. Place walnuts, garlic, sun dried tomatoes and jalapeno in blender or food processors and process until finely minced.  You could remove jalapeno seeds first if you want it to be less spicy.

3. Add basil pulse.  Add olive oil between pulses.  Once basil is blended in then add cheese, salt and pepper and process one more time.

4. Enjoy on bread, pizza, pasta or whatever you choose!

 A pizza and a pasta dish both made with the pesto.  Stay tuned for those recipes!

Note: When using as a pasta sauce reserve 1/4 cup pasta water and add to thin mixture before coating pasta.