Fatty Bear’s Delights

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Savory Sunday! February 14, 2010

Filed under: Main Course — fattybear @ 9:15 pm
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So since DC has been buried in snow I have not have the means to go grocery shopping meaning no new exciting recipes to post about soooo I took a vacation, but I am back!

I know that I typically reserve Sunday for something sweet, but this since I haven’t been to the grocery store I had no items to make this week’s sweet until this afternoon and it’s a breakfast treat again this week.  So check back later this week for the sweet 🙂

Now if I had to pick a favorite ethnic cuisine I would have to say Indian food, especially the vegetarian recipes, especially anything with potatoes. Indian food has the best spices and it just fills the air with a nice warm aroma. It’s 31 degrees F outside it felt like a balmy 80 in my apartment, which is perfect to keep me warm since my Valentine is not around to keep me warm tonight.

So I’ll stop blabbing now and give the recipe. It’s a modification of Emeril Lagasse’s recipe, I didn’t really like how he make it all mush so I kept my potatoes in chunks and crisped them up. I’ll give you another variation I’ve done on this as well in case you don’t like the thick texture of the spinach portion.

SAAG ALOO or ALOO PALAK ( I just call it Yummy)

Escape to India

1 large potato

1 medium onion, chopped

2 tsp garlic, minced

1 tsp ginger, grated

1 jalapeno, stem and seeds removed, chopped

1/2 lb spinach, chopped

1/2 tsp salt

1/4 turmeric

1/2 tsp garam masala

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1/4 cup heavy cream

vegetable oil


1) Parboil potatoes for 10 minutes in water with salt and turmeric added. Drain potatoes and dice into 1/2 inch cubes

2) In 1 1/2 tablespoons oil cook onion, garlic, ginger and jalapeno pepper; cook until onions are soft. Add spinach in batches and wilt down. Once all spinach is wilted. Put in a food processor and puree* OR add potato chunks to spinach now. Add garam masala, cumin, and cayenne pepper. Cook until crisp. Stir in heavy cream and serve.

*3) Saute potatoes in skillet where spinach mixture was cooked. Add all the seasonings (garam masala, cumin, and cayenne pepper) now. Add a bit of oil to help the potatoes crisp up. When potatoes are crisp add puree spinach mixture and heavy cream. Give it a good stir.

If you go to the link to the Emeril recipe there is a tasty spicy chickpea recipe. I didn’t make any changes to it so just eat it as is! Also, get some naan to get with this. It tastes great wrapped up in a warm piece of garlic naan. You can find pre-made naan at the grocery store I always get mine from Whole Foods.


Italian Meets Indian, ahh perfect! December 1, 2008

Filed under: Main Course,Pasta — fattybear @ 8:14 pm
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Today’s recipe comes from one of my favorite cookbooks in my kitchen, Betty Crocker’s Easy Everyday Vegetarian. There are many reasons for my love of this cookbook, good pictures, easy to find ingredients, in fact you may have most them in your kitchen already, the meals are fairly quick to make, and for you non-vegetarians out there it gives suggestions of how it can be converted to non-veg options.

After consulting a friend about this recipe he provided some excellent tweeks using just my discription and well I’m happy I took his suggestions because it just pumped up the flavor. I hope you enjoy it as much as I did…

Spinach Curried Ravioli

Curried Spinach Ravioli


1 package (9oz) pre-made ravioli

1 box (9oz) frozen spinach

2 oz. cream cheese, softened

2/3 cup canned coconut milk

1/3 cup vegetable broth

3/4 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon whole coriander

1 stick cinnamon, broken

2 teaspoons fresh ginger, grated

1/2 cup green onion, chopped

1/4 cup peanuts

  1. Prepare ravioli as instructed on package. Pepare spinach as instructed on package.
  2. Use cheese cloth to tie up cinnamon stick and coriander in a mini bag.
  3. In a sauce pan mix cream cheese, vegetable broth, coconut milk, curry powder, salt, ginger and cinnamon coriander bag. Cook over medium heat until cheese is melted and let it simmer, stirring occasionally.
  4. Place spinach on bottom of serving dish, next layer ravioli, pour sauce over it all. Garnish with peanuts and onion.