Crashed Potatoes

From Asema!!

take red potatos- boil

then once done, put on bakin sheet that has olive oil on it

take a potato smasher and smash each potato ( 3/4 way)

add salt, pepper, fresh herbs, garlic powder

back for 20-30 mins on 400 - so its crispy

then add some cheese ( I did mozzarella ) but you can do parm - and little bit of butter

 

From Food Network

In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.

Preheat the oven to 475F.

Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Variations:

Place 1/4 pat of butter on top of each smashed potato before baking.

Top each smashed potato with grated Cheddar before baking.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/crash-hot-potatoes-recipe/index.html?oc=linkback

Cold Weather Chili

Source: http://www.thekitchn.com/how-to-make-chili-home-hacks-109352

 

1 - 1 1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1-2 other vegetables (like celery, carrots or zucchini), diced (optional)
2-3 cloves garlic, minced
Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
2 teaspoons salt, plus more to taste
1 cup amber or brown ale or red wine
3 cups chicken, vegetable, or beef broth
1 28-ounce can diced tomatoes
3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
1 cup fresh or frozen corn kernels (optional)
To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment:
Sharp knife
Cutting board
Large Dutch oven or soup pot

Instructions

1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
2. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
3. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
4. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
5. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
6. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
7. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

Roasted Eggplant / Aubergine Dip

Source:  http://www.thespicespoon.com/blog/baingan-bharta-eggplant-aubergine-dip-in-the-pakistani-manner/

Serves 4
Ingredients:
*800g / 1.8lb aubergines
*3 + 2 tbsp neutral oil (I use sunflower)
*2 garlic cloves, minced
*1 tsp roasted cumin powder (zeera)
*salt to taste
*½ tsp + pinch turmeric
 powder
*1-2 small green chilies chopped (optional)
*300g yoghurt
*½ tsp red chili pepper
*handful crushed walnuts, for garnish
*fresh herb of your choice


Preparation:
Step 1: Prepare the bharta; aubergine base
*Pre-heat your oven to 200C / 400F;
*Pierce aubergines with a fork and lay them on a tray lined with aluminum foil on the bottom rack of the oven turning every twenty minutes, for one hour and fifteen minutes;
*When they are ready, they will appear to be wilted and soft;
*Remove from oven and allow to cool;
*Scoop out the flesh from the aubergines, discarding the skin. 
Set aside;
*Place large frying pan on medium-high heat 
and add 3 tbsp oil.
*Add minced garlic and sauté for 30 seconds, (make sure the garlic does not turn brown). Add roasted cumin powder and stir for another 30 seconds, till fragrant.
*Add aubergine flesh, salt, ½ tsp turmeric and green chilies and turn heat to high.
*Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
*Turn heat off and set aside. Allow to cool.
*Transfer aubergine to a mixing bowl and stir in yoghurt till fully incorporated. Taste for salt.
*Transfer to a serving dish and refrigerate for at least one hour.
Step 2: Prepare tempered oil; tarka
*Place a small frying pan on high heat and add 2 tbsp of oil. When hot, add a pinch of turmeric and red chilli powder and immediately remove from heat.
*Before serving, gently pour oil in a circular design over the yoghurt and aubergine mixture in the serving dish.
*You can serve it cold or at room temperature.
*Adorn with crushed walnuts and your favourite fresh herbs.

Shahi Zafran ka Sharbat – Honey and Saffron Sherbet

Source:
http://www.thespicespoon.com/blog/shahi-zafran-ka-sharbat-honey-and-saffron-sherbet-in-the-pakistani-manner/

Serves 4
Ingredients:
*1 tsp saffron strands, crushed in a pestle and mortar
*1 litre +3 tbsp whole milk
*300ml heavy whipping cream
*6 green cardamom pods, shells removed, seeds extracted
*2-3 tbsp honey (I like acacia or manuka)
*1 tsp cardamom powder
*crushed unsalted pistachios for garnish
Preparation:
*Crush saffron threads in a pestle and mortar and transfer to a bowl. Add 3 tbsp milk.
*Beat the cream in a chilled bowl with a whisk or an electric mixer just until it holds a loose peak. Store in refrigerator till you are ready to serve the sharbat.
*Place milk in a medium-sized sauce pan on medium-low heat. Add cardamom seeds and bring to a simmer.
*Pass milk through sieve into a glass vessel and discard cardamom seeds.
*While milk is still warm (it should not be hot), add saffron water, honey and cardamom powder. Stir well to incorporate.
*Transfer to serving glasses and add dollop of cream and sprinkle with crushed pistachios before serving.

Pumpkin Chili

Pumpkin Chili

Serves 8 to 10

3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard

2 medium turnips, about 3/4 pound

1/2 cup unsalted butter

1/2 cup olive oil

1/2 cup finely ground cornmeal

2 red bell peppers, chopped

1 large onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

4 cups vegetarian broth

2 10-ounce cans diced tomatoes with green chilies, such as Rotel

2 16-ounce cans chili beans, drained

2 cups frozen corn

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

Several dashes vegetarian Worcestershire sauce

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Chicken Tikka Masala

Chicken Tikka Masala

Serves 4 to 6
For the chicken:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1/2 cup whole-milk yogurt
Juice from 1/2 lemon
1 teaspoon cumin
1 teaspoon coriander
For the sauce:
1/2 tablespoon ghee, butter, or olive oil
1 large onion, thinly sliced
3 cloves garlic, diced
1-inch ginger, peeled and minced
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
1 teaspoon paprika
Pinch cayenne, optional
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream
1/2 cup roughly chopped cilantro, plus extra for garnish
To serve:
3 cups cooked basmati rice
Trim the chicken thighs of any large piece of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2 minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.

→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.

Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne and cook until fragrant, about 30 seconds.
Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is bubbling. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week.

Steak with Chimichurri, Grilled Corn

Grilled Skirt Steak with Chimichurri Marinade

  1 1/5 lb skirt steak
  1/2 cup red wine vinegar
  1 teaspoon kosher salt plus more
  3–4 garlic cloves, minced
  1 small onion, minced
  3 jalapenos finely chopped
  1 cup minced fresh flat-leaf parsley
  1/3 cup finely chopped fresh oregano
  3/4 cup extra-virgin olive oil

Combine all ingredients in food processor and let stand for at least 10 minutes. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.




Grilled Corn with Herbed Butter

  1/2 cup (1 stick) unsalted butter, room temperature
  2 tablespoons finely chopped fresh tender herbs (such as basil, chives, and/or flat-leaf parsley)
  1 1/2 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  cayenne pepper
  8 ears corn, shucked
  1 tablespoon vegetable oil

Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill over medium-high heat, turning often, until it is tender and charred in spots (about 5-8 minutes).

Transfer corn to a large plate and spread with reserved herb butter, dividing evenly.

Spoon reserved chimichurri sauce over the grilled meat and thinly-sliced avocado and tomato. Enjoy!