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!