Samosa-Inspired Baked Stuffed Potatoes

I NEVER do anything interesting with my baked potatoes and was fascinated by this recipe…cilantro, peas, yogurt… I cannot wait to try it! (that is AFTER our beach vacation!!) via fromaway.com. (bookmarking this blog!!)

Ingredients:

2 large potatoes
1/2 onion, diced
1 1/2 teaspoons curry powder
1 1/2 teaspoons minced ginger
1/2 teaspoon mustard seeds
Splash of olive oil
1/8 – 1/4 cup fresh cilantro, chopped
3/4 cup peas, cooked
3 tablespoons butter
Salt and pepper (to taste)
Plain yogurt (for topping)
Method:

Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.
While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions soften, about 5 minutes.
Carefully remove potatoes from oven (potatoes are hot!) and split lengthwise, scooping insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher until most lumps are gone. Season to taste with salt and pepper.
Fill potato skin halves with mixture, top with yogurt, and serve.

Spiced Coconut Lentil Soup

My sister just sent me this link to 8 Great Soup Recipes to Keep You Warm! What is your favorite winter soup?

The first one on my list to try is the Spiced Coconut Lentil Soup:

Ingredients:

1/2 large red onion (I used a quarter of a colossal one)
1/2 red chili
thumbsize piece of peeled ginger
1 clove garlic
1 cup red lentils
1 400g can coconut milk
3 cups filtered water
1 scant tsp vegan vegetable bouillon
1 tsp ground coriander
1 tsp paprika
1 tsp cumin
pink Himalayan salt
black pepper
juice of 1 lime
1 heaped tsp coconut oil

Method:

Finely chop the red onion – I actually like to mince mine with a knife.
Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes.
Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse – your kitchen should be full of wonderful aromas by now.
Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper.
Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.
Juice the lime and set aside.
When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.

via marcussamuelsson.com

Pumpkin-Meringue Pie

Martha has taken this recipe to a whole ‘nother level! DELICIOUS!!

mmmmm…

I have no idea what this is, but I’d love to dig into it! See the yummy inside here

Halloween Straws

These just make me want to have a Halloween party! Can you imagine your guests sipping on a ghoulish cocktail with these cute straws? via Go Against the Grain.

Recipe Cards

I don’t use recipe cards now that I have a collection of my favorite recipes online, but if I did I would add these to my collection. I’m trying to think of a good reason to buy them!