Hello-o-o Aloo!

It's Saturday night and I have to admit, I'm really pleased with myself. I just made a great meal for dinner. If you like Indian food, you're fond of spinach and potatoes, you're insecure about cooking, or heck, you're just hungry.... this is your lucky day. I got this recipe from my new issue of Vegetarian Times... thanks again to Steph and Claire for the birthday gift that keeps on giving!

P.S. I think this recipe would be the perfect "I'm-tired-from-work-and-don't-know-what-to-make-and-don't-want-to-have-fast-food-or-breakfast-for-dinner-AGAIN" sort of meal. And the leftovers would be delicious.

Aloo Palak (Spinach & Potatoes)
serve 4 | vegan | gluten-free

Two 10-oz pkg of frozen spinach (or 1 16 oz. bag of frozen Trader Joe's spinach), thawed, drained, liquid reserved

2-3 medium potatoes (I used Yukon gold), cubed

2 tb garlic powder

2 tb curry powder

1 tsp ground cumin

1 tsp salt

cayenne pepper if you want

3/4 c light coconut milk (again, at Trader Joe's)

Preheat oven to 425 F. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic & curry powders, cumin, and salt right in the 9 x 9 baking dish.

Cover with foil, bake 45 minutes.

Start pot of brown rice then as well.

When done, remove from oven. Stir in coconut milk and transfer to serving bowl.

I topped mine with some apple/cranberry chutney and roasted cashews. Na'an bread would have been terrific as well. I bet you could easily make this with several additions or variations:

• cauliflower
• tofu
• squash
• fried egg
• slices of garlic
• onion, roughly cut

Tell me how it goes.

If it's Thursday, it must be Fairview...

Every Thursday I pick up our share of produce from Fairview Gardens (www.fairviewgardens.org), the local CSA (um, Community Supported Agriculture for you rookies!) farm in Goleta the Good Land... this week was yet another great haul o' goods, and I opted to make the recommended recipe for the week tonight for dinner - quite tasty I might add:

CAULIFLOWER, POTATO & GREEN PEA CURRY
1 sm head cauliflower, cut into florets
1 tb vegetable oil
1 onion, peeled & thinly sliced
1 clove garlic, peeled & minced (I put in 3 - I lo-o-o-ve garlic)
1 potato, peeled & diced (the recipe didn't say this, but I would microwave the potato for 2 mins before putting it in the skillet)
1 c fresh or frozen peas
2 ripe tomatoes, diced (I used a can of diced tomatoes)
1/2 tsp cayenne pepper
1/2 tsp ground cumin - use 1 tsp
1/2 tsp ground coriander - same
1/2 tsp brown sugar - yep, add more!
1/2 tsp salt
1 c water
1/4 c plain yogurt
2 tb chopped fresh cilantro

In a saucepan place a steamer basket over 3/4" of water. Arrange cauliflower in basket. Bring water to full boil, cover & steam for 5-7 minutes until tender. Set aside.

In large non-stick skillet or wok, heat oil. Add onion and garlic, saute for 3 minutes. Add potatoes & peas, cook for 5 minutes over medium-low heat until potatoes are tender. Add tomatoes, cayenne pepper, cumin, coriander, brown sugar, salt, steamed cauliflower, and water. Simmer over low heat for 5 minutes.

Just before serving, remove skillet from heat & add yogurt and cilantro.

I served it over brown rice. DEEE-lightful!