Posts Tagged With: Potatoes

Persian Sweet Potato Stew

It feels so good to be cooking again. Making dinners and baking breads really does serve to center me. Especially when I get to use foods I grew. Even though I am planning and preparing my garden for this season, I still have lots of sweet potatoes that I harvested in the fall.

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This stew was fabulous. It was very reminiscent of Qormeh Sabzi, yet different. And it was and easy. And best of all, unusual for Persian dishes, it is ready an hour after you start chopping the onion.


It is a flexible dish; as we were eating it, we though of various other possible additions: green beans, kidney beans, other greens, etc. It is only limited by your creativity.IMG_5841

Persian Sweet Potato Stew

inspired by Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Lime

1 Tbsp grape seed oil
1 large onion, peeled and finely diced
½ tsp ground turmeric
1½ tsp cumin seeds
1 tbsp tomato paste
1 Tbsp dried fenugreek
1 Tbsp dried dill
1 1/2 lbs waxy potatoes, peeled and chopped into 1 1/2″ chunks
1 1/2 lbs sweet potato peeled and chopped into 1 1/2″ chunks (from the garden)
3 dried limes, pierced 2-3 times
1 whole anaheim chilli, slit on one side from stem to tip
5 medium tomatoes, quartered – or 6 canned tomatoes, crushed
5 oz spinach leaves


Heat the oven to 350F. Put a large dutch oven on medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes.

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Add the tomato paste and cook, stirring, for two minutes.

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To the pot, add the fenugreek, dill, potatoes, squash, limes, chili, tomatoes, a teaspoon and a half of salt and 4 cups of water.

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Bring to a boil, turn down the heat and boil gently for 15 minutes, until the potatoes are semi-cooked.

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Stir in the spinach, crushing the limes gently as you do so, to release some of the juices inside.

Transfer to a large roasting tray and bake, uncovered, for 20 minutes, until the sauce has thickened a little and the vegetables are soft.


Remove from the oven and let sit for five minutes, remove the limes, serve with rice and enjoy!


Serves 6 – 8

Categories: Kosher, Main Dish, Persian, Recipe, Spinach, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Minestrone for an Autumn Day

I went to one of our local farm stores and found this…

It’s a crookneck squash, and it is gigantic! It is about the size of 3 or 4 butternut squashes! So you will likely be seeing this, or parts of it, a few times over the next few weeks. This recipe used just 1/2 of the bulb section.

We also dove into out CSA box and pulled out some collard greens.

My daughter and I had been to one of my favorite Persian kabob restaurants in DC today, so I wanted a light dinner.  Time for some minestrone soup.

When you look at my pictures below, feel free to chuckle at the size pot I used. I don’t know what I was thinking.

Minestrone Soup

adapted from Cooking Classy

2 medium carrots, diced

1 medium onion, chopped

1 Tbsp olive oil

3 cloves garlic, minced

6 cups vegetable stock

2 1/2 cups 3/4-inch diced yukon gold potatoes

2 1/2 cups 3/4-inch diced crookneck or butternut squash (locally grown)

1 medium zucchini, sliced into half-moons or quarters

1 – 14.5 oz can diced tomatoes

1 tsp dried oregano (from the garden)

1 tsp dried thyme (from the garden)

2 bay leaves

Salt and freshly ground black pepper

2-inch parmesan rind

2/3 cup dry ditalini pasta

2 cups packed chopped collard greens (ribs removed)

1 – 14.5 oz can cannelini beans, drained and rinsed

Shaved parmesan cheese, for serving


Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves, pamesan rind and season with salt and pepper to taste.

Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer for 10 minutes, add the collard greens. Cover and cook another 5 minutes. Stir in the cannelini beans and cook until collard greens are tender, about 5 minutes longer. Remove bay leaves

If you want a thicker soup, use an immersion blender for about 10 seconds.

Serve warm topped with shaved parmesan cheese. Enjoy!

Serves 6 – 8.

Categories: Butternut Squash, Carrot, Kosher, Recipe, Soup, Vegetarian, Zucchini | Tags: | Leave a comment

Lemon-roasted Jerusalem Artichokes and Potatoes

Although I did a lot of cooking and baking for our Passover Seder, only one ingredient came from my garden (other than my dried herbs) –  my good ole Jerusalem artichokes.

Roasted with some baby yukon potatoes and lemon, it made a really tasty side dish.

I decided to go with roasted vegetables since I already was making a zucchini carrot kugel, so I did not need a second kugel.

This is a large recipe, makes enough for 12, but you can scale it down easily.

Lemon-roasted Jerusalem Artichokes and Potatoes

Adapted from Nigel Slater

3 lbs Jerusalem artichokes, cut into chunks (from the garden)

2.5 lbs baby yukon potatoes, halved or quartered, depending on their size

2 lemons

4 Tbsp olive oil

Kosher salt and freshly ground black pepper


Steam the Jerusalem artichokes and potatoes for about 10 minutes until tender.

While the roots are steaming heat the oven to 400F. Pour about 2 Tbsp of olive oil into each of 2 roasting pans and heat them in the oven.

Drain the vegetables and divide between the two roasting pans. Cut the lemons in half and squeeze the juice  over the veg then toss the vegetables to coat them the oil and lemon juice. Season with salt and pepper.

Roast for about 40 minutes til golden and slightly crunchy (I like to cook them longer to get them really crisp).

Serve and enjoy!

 Serves 10-12

Categories: Jerusalem Artichokes, Jewish Holiday, Kosher, Passover, Recipe, Vegetarian | Tags: | 1 Comment

Patatas Bravas

Emily was home today, so we had a “Remember Barcelona” day. We had Barcelona Hot Chocolate with the Spanish chocolate I brought home.  It is made with milk and coffee and flavored with orange peel.  Not too sweet and oh so delicious! Here’s Arielle enjoying some back in Barcelona.


For dinner we made some Patatas Bravas, or our version of it.  I wanted to make it a bit healthier, so I decided to cook the potatoes in the oven instead of frying them.  I used 2 Tbsp of oil in the pan, which still seemed like a lot, so next time I will use 1 Tbsp.



We ate the finished dish alongside eggs for our dinner.  It was as much of a treat in Dover, Delaware as it was in Barcelona!


Patatas Bravas

Adapted from Barcelona Cooking

Yukon gold potatoes, sliced. (I used 2 potatoes for 3 people)

1 Tbsp Olive oil (not extra virgin)

For the Tomato Sauce

2 lbs tomatoes

1 Tbsp olive oil

1 onion

15 grams paprika

1/8 tsp cayenne pepper (or to taste)

Kosher salt to taste

For the Aioli

1 egg (from Farmer Kim)

1 clove garlic, grushed

1 cup olive oil

Kosher salt to taste


Heat the oven to 400F.

Cut the tomatoes in half and grate them into a bowl.  Discard the skins.

Heat 1 Tbsp olive oil in a large pan over medium heat.  Cook the onions until soft and tender. Add the paprika and cayenne pepper and cook for 2 minutes.


Add the tomatoes and simmer for 20 minutes.


Transfer to a bowl and use a hand blender to puree the sauce.  taste and adjust the seasoning. Set aside.


While the sauce is cooking, coat a rimmed baking sheet with 1 Tbsp olive oil.  Coat the potato slices with oil and lay in a single layer. Bake for 15 minutes.


Flip the slices and cook another 10 – 15 minutes, until tender and starting to crisp.

Transfer to a paper towel-lined plate.

Make the aioli – in a tall, narrow container break the egg, add the garlic, and some of the oil.  Blend with a hand blender until it starts to emulsify.  Add the remaining oil and salt to taste while blending.


To serve – Transfer the potatoes to a serving plate. Drizzle on the tomato sauce and dab with aioli.  Enjoy!


There will be plenty of sauce and aioli left over.



Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

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