Potatoes, aren’t these the best of the veggies? Who does not love these earthy starchy root vegetable. So here is a recipe that befits this very versatile veggie. And I am submitting this as an entry to “No Croutons Required” hosted by Holler
I found this recipe here but I have changed a few things. My dish is called Tater Frenzy
4 medium potatoes, scrubbed (not peeled); cut into 1″ chunks
1 cup baby carrots, chopped
3/4 medium white onion, chopped
2 cloves of garlic, minced
2 cups plain soymilk
1/2 tbsp sage
1 tbsp balsamic vinegar
salt and pepper, to taste
1/2 cup spring onions
1) In a large pot, boil the potatoes with 1 tsp of salt.
2) Add the chopped carrots after about 5 minutes.
3) In a small saucepan on the side, saute the
onions until they are soft and slightly browned. Remove
from heat, and set aside.
4) Add the garlic (I did not saute the garlic), sauteed onions, soy milk, butter, and sage. Using a hand-held whisk or potato masher, mash everything together until the mixture has thickened.
6) Simmer concoction over low heat for 15-20 minutes. Stir frequently to prevent scorching. Do not allow to boil.
7) Before serving, stir in balsamic vinegar. Add salt and pepper, if desired. I also garnished it with fresh chopped parsley and the chopped spring onions.
Judgement: It was tangy indeed, except I could taste much of the sage, may be dill seeds would have been better.
Today my parents left for Chennai. My dad and mom had just the opposite reactions, may be not entirely. But my dad was like a child, so happy indeed to get back home finally after two months, especially to all the sunshine and sweat! My mom was upset for almost a week now and today she caved, she cried. I was upset too and to just take my mind away from it- I decided I would use up the raspberries and blueberries I had bought. I had a muffin mood- so followed this recipe by Emeril,
- 1/4 cup all-purpose flour
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 2 tablespoons finely chopped walnuts
- 1 teaspoon finely grated lemon peel
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla essence
- 2 large eggs
- 1 stick unsalted butter, melted
- 1 cup buttermilk
- 1 tablespoon grated lemon zest
- 3/4 cup fresh blueberries
- 3/4 cup fresh raspberries
Preheat the oven to 400 degrees F.
Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a bowl, mix together the topping ingredients until crumbly. Set aside.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin.
Crumble the streusel topping over the muffins and bake until golden brown 20 minutes.
Judgement: The muffin was little less sweeter than I usually prefer but it was so moist. The topping made it really great.
I was extremely pleased to see this beautiful orchid in the wild in Florida. Cleared up a few things for me. One orchids do grow in wild (they are so beautiful that they almost seem unreal to me) and second two I love orchids, now matter how much they die on me (I had one for almost 4 years, gift for my birthday- all my efforts to try and keep it from dying only made the situation worse!).
But what was interesting was the fact that there was just this one orchid plant in out vicinity. It is possible that there were others and I just did not notice them because they did not have any flowers. Oh well, am not complaining!
This was taken by a bridge near Everglades (Gulf coast side close to Tampa) where we also saw gators Cool haan!!!