I am a sucker for Aloo Gobi. Almost every time I go to an Indian restaurant I order it. I love how you can turn cauliflower and potatoes into something amazing with a few spices. It’s just darn good!
- 1/4 cup vegetable oil
- 1 large onions, peeled and cut into small pieces
- 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
- 1 small green chilies, chopped into small pieces ( or one teaspoon chili powder)
- 1 large cauliflower, leaves removed and cut evenly into eighths
- 3 large potatoes, peeled and cut into even pieces
- 2 cans diced tomatoes
- fresh ginger, peeled and grated
- fresh garlic, chopped
- 1 teaspoon cumin seeds
- 2 teaspoons turmeric
- 1 teaspoon salt
- 2 teaspoons garam masala
1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the
mixture doesn’t stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.
The best Chinese chicken salad
If you want a quick and easy salad for dinner during the week, then this is the salad! If you have leftover chicken, then this is the salad! My husband and I LOVE this salad! He kept asking for it every day. It’s that good! The salad dressing goes well with just about any salad in my opinion. I like to keep it on hand in a large mason jar in the fridge for just about any salad or steamed vege that I make. Enjoy!
Chinese Chicken Salad Dressing
- 3 tablespoons white sugar or Splenda (to make sugar free)
- 1/3 cup vegetable oil
- 1 tablespoon sesame oil
- 4 tablespoons rice vinegar
- ½ teaspoon salt
- Dash of fresh pepper
Combine all ingredients in a jar with lid or any tupperware with lid. Shake vigorously. Shake well before pouring over salad, toss, then serve.
Chinese Chicken Salad
- 2 heads romaine lettuce or 1 bag of romaine pieces
- 1-2 cups shredded rotisserie chicken (or 2 boiled & sliced chicken breasts)
- 2 stalks green onions cut on a bias
- 1-1 1/2 handfuls of fried wonton strips (find in the vegetable or salad aisle)
- 1 TBSP toasted sesame seeds
- 1 TBSP Chopped cilantro
- 2 TBSP Sliced toasted almonds
- 1 small personal pack of mandarin orange slices
If you don’t have any rotisserie chicken just boil a chicken breast for about 20 minutes.
In a large bowl, throw all the ingredients into a bowl. Don’t forget lots of sesame seeds. Pour some salad dressing to taste and toss. Put salad in serving bowls and garnish with more wonton strips and sesame seeds.
It’s that easy! And so good and addicting!
If you ever wanted to know what a casaba melon looks like inside, well here it is. I found out that casaba melons are in the muskmelon family of melons (honeydew is a cousin). I am not fond of melon especially honeydew because they usually taste like soap to me. But I love watermelon. Fortunately my husband is a huge fan of all things melon. However, he did not like this at all. He said it tasted like a cucumber. If you like cucumber melons or are up for something different try casaba sometime.