Nov
12

A few days ago, I got an e-mail explaining the final steps of my home purchase – that’s right, I’M BUYING A HOME. In Colorado. I thought I’d NEVER buy a home simply because up until this point I was never satisfied enough to plant roots. BUT, this is Colorado. Home. It’s good here. I think I was sent here to stay for a very long time. Shit is about to get real.

When I loved in Chicago, I was in a hurry to get things done, oh I rushed and rushed until life was no fun.
((“all I really wanna do is live and die, but I’m in a hurry and don’t know why”)) 
Yeah, it’s a song. you probably know it. Relatable to my life prior to my CO move. 
Colorado has taught me to slow down and enjoy life.

Everyone asks (jokingly) if I moved to Colorado because of legalized marijuana… which is weird because I’ve had never wanted anything to do with it my entire life. When people ask me that silly questions, I tell them “No, I moved to Colorado because it’s socially acceptable to drive a Subaru there.” They get all confused and shut up then. 

Rocky Mountains

My new home is further west of where I currently live, near the Highlands area which means easier (than ever) access to the MOUNTAINS !! Literally, a 20 minute drive puts me in the foothill. Yeeeeeeeeah babyyyyyy!!!

Deer Creek CanyonRed Rocks

On top of that, Red Rocks amphitheater is only 25 minutes away. Do you know about Red Rocks? It’s incredible – it’s a musicians DREAM to play there. And it’s my dream to see all of my favorite musicians there ((which is coming true)). During the day, the amphitheater is an outdoor gym – I can hardly keep up with the fitness fanatics in Colorado, but it sure is inspiring to watch them all. Walking up the steps to the amphitheater still takes my breath away (I’ll blame it on the altitude).

yoga-on-the-rocks

Oh, and – Yoga On The Rocks at Red Rocks – 

Beet Box Denver

Beet Box is the very first vegan restaurant cafe/restaurant and I wasn’t mad about it. Do you see that cinnamon roll? Served with a side of buttercream frosting, and I’m sitting on Cloud 9. I don’t go to Beet Box often enough, I need to get there again soon. Very soon.

steamboat springs, co

Luckily I met an awesome guy in Colorado (boyfriend!), he took me to Steamboat Springs to fall in l-o-v-e. We didn’t take many photos during that trip because we were busy relaxing, napping, and bathing in the hot springs. As a bonus, Jason Aldean & Luke Bryan own a restaurant in the Springs that we (OF COURSE) went to for some pre-dinner moonshine. Couldn’t eat dinner there, steakhouse (idk).

 

Glenwood Springs, Colorado 

That same awesome guy rode took a trip to Glenwood Springs with my dad & I. We didn’t do much, besides enjoy the mountains and hike Hanging Lake. You see, living in Colorado is cool because you can take a “vacation” in your own backyard – in 3 hours, I can be in a location where people spend their life savings to vacation at.

palisade-peaches

Near Glenwood Springs is a little town called Palisade. In Palisade, there are several wineries, vineyards, and fruit trees. Some of the best peaches I’ve ever had come from Palisade. I feel like no one knows about Palisade peaches besides Coloradans. All the more reason I feel lucky to be a Coloradan.

starter plants from Farmers Market

I got all of my starter plants for the garden at the Boulder Farmers Market this year. While the Boulder Farmers Market isn’t the most amazing farmers market I’ve ever been to, it may be the most adorable. Plus, it’s in Boulder, you couldn’t ask for a better location.

waterfalls, colorado

Oh, in between Red Rocks i Morrison and this cute little mountain town called Evergreen, there are waterfalls rolling down the mountain. It’s a pretty sweet little drive between the two towns. After hiking a trail at Red Rocks, my mom and I went up to Evergreen to visit a winery …(duh)…. When I talk about these waterfalls, I feel like I’m straight up bragging – I’ve never lived so close to a waterfall in my life.

North Table Mountain // Golden, CO

Those are real, legit cowboys. On top of North Table Mountain. Seriously, cowboys. On horses. and a cute little dog. Oh, and that view. My life is complete.

Ypsilon Lake //Rocky Mountain National Park

I have a friend whose family visits Estes Park a few times a year, and they spend a pretty penny doing it. I get to drive to Estes Park whenever I feel like it. I can hike all day, have a few beers at a local brewery, and still be home in time for dinner. Oh, and I don’t have to spend much money doing it. 

Mt. Evans, Colorado

One of the coolest things I’ve ever done in my life is hike to 14,000 feet. It was not an easy task, however a satisfying one. On the way up, I told myself that I’d never volunteer to do such a thing again. After a few days of recovery, and reflection, I was anxious to do it again. There are 54 fourteeners in Colorado, and I’d love to climb them all (we’ll see how that goes….) and if all goes well, I’d love to climb Mount Kilimanjaro some day….

I could give you a million more reasons why I love Colorado, I’ve even blogged about some of them but I’ll stop here. I feel like I’m bragging. I can’t help it, I’m smitten with my new life.

Love

Crista


Nov
05

pumpkins 

Doods. So I went to Trader Joe’s two weeks ago and they were on pumpkin-overload. I swear to you that every single item in the store was pumpkinized. I wasn’t mad about it however I did end up spending a lot more money that day than I normally do. (I mean, hellloooooo pumpkin cinnamon rolls that aren’t even vegan but I’ll buy anyway because: pumpkin)

I walked in to the store yesterday to find that the shelf that was once pumpkinized had been reverted back to the same ole “new items in stock” that… I’m still not mad about. BUT, what the hell happened to all the pumpkin stuff?? Halloween is over but Thanksgiving is not. I have very high standards on how long you need to keep pumpkin goodies in stock and I’m pissed when you reduce inventory after Halloween.  Can ya dig?

To make up for the lack of pumpkin goodies on shelves of TJ’s across the country, I bring you this post that is chock-full of vegan pumpkin recipes. You may want to bookmark it and refer back to it every year between Halloween & Thanksgiving when grocery stores assume it time to remove the pumpkin and introduce the Christmas candy. No one is ready for Christmas candy, anyway. We’re still trying to eat up that Halloween candy… 

pumpkin pie yogurt parfait

The Pumpkin Spice Cake from Vegan Yumminess looks super moist and full of fragrant spices. Put this cake in the oven, and I bet you’d have the entire house smelling like heaven. Pumpkin heaven, that is.

This Pumpkin Chai Shake from real kids eat spinach recommends you freeze pumpkin in ice cube trays and blend it with awesome ingredients like chai tea and fragrant spices. (who would have thought to blend pumpkin into a shake, let alone freeze it in ice cube trays?? – GENIUS)

Larabars. We’ve all had them. Every time I empty my purse, I find a beat up Larabar at the bottom. I always keep (at least) one on hand to ensure I never starve. Although I’ve got a lot of experience eating these vegan, raw, healthful bars, I’ve never made them. Not until I found this genius Pumpkin Pie Larabars recipe by eat, live, burp.

I thought myself to be a genius when I made a Pumpkin Pie Yogurt Parfait inspired by something Martha Stewart did. It’s goooooood.

Pumpkin Pie without the crust? I’m down. Check out this Pumpkin Pie Pudding from meadows cooks.

Isa Did It, just like she promised she would with this Chimichurri Pumpkin Bowl recipe in her book. I could hardly stand to photograph that meal – get.in.my.belly.

My favorite vegan grocery store, NOOCH is selling vegan pumpkin ice cream made by Sweet Action (a local Denver thing) but if they weren’t I’d make an attempt at the Pumpkin Ice Cream recipe from Minimalist Baker. Every recipe I have ever made from Minimalist Baker (SEVERAL!) has been flawless, and I’m sure this one would be no exception – they topped that ice cream with roasted pecans and coconut whipped cream (I mean, does it get any better than that??)

We’re not done yet.

I’m kind of obsessed with baking ingredients IN a pumpkin, then eating the entire thing. I’ve never done it but I will. Check out these Holiday Stuffed Pumpkins from Deliciously Ella. (and, actually – I’m putting the Green Kitchen Stories book on my wishlist)

Pumpkin juice? Yes, it’s a thing: a Glowing Pumpkin Juice recipe from Fettle Vegan.

“The BEST Pancakes I’ve ever had” says my boyfriend about the Pumpkin Spice Pancakes I made him. Recipe by Minimalist Baker (duh, flawless) Don’t top these with fake syrup – you better use pure maple syrup, it’s the only way to go. And anyway, GO, go make these now!

I could go on and on and on. But you must stop reading now and go make one of these recipes. 

For the record, I made a triple batch of those Pumpkin Spice Pancakes and I put them in the freezer for “later” …which means I’ll have eaten three batches of Pumpkin Spice Pancakes in a 2-3 day time frame. Psh, my life doesn’t suck.

Do you have any vegan pumpkin recipes to share? Please do.

Love

Crista


Oct
28

Chimichurri Pumpkin Bowl

Tis the season for pumpkin EVERYTHING. Have you been to Trader Joe’s lately? They seriously have EVERYTHING pumpkin. I have to stay away from the place this time of year. Pumpkin cornbread mix, pumpkin cinnamon rolls, pumpkin pop tarts, pumpkin scones, pumpkin ravioli, pumping this, pumpkin that. Almost non of it vegan. Sigh.

For the first time last year, I learned to bake my pumpkins and gather my own puree versus purchasing pumpkin puree in a can. I’m stepping up my game in the kitchen. Watch out November, I’m hot.

I recently purchased a new cookbook, Isa Does It
It’s a book I’ve wanted for quite some time and I finally broke down and got it! I was stoked when I found a pumpkin recipe in the cookbook, it’s the first thing I made. I’m going to give you this Chimichurri Pumpkin Bowl/Plate recipe in this post but then you HAVE to buy this book for the other recipes. The Mushroom Hot Pot, the Baked Garlic Curry Fries, and the Jerk Sloppy Joes are among some of my favorite recipes. 

Isa does not know me (yet) but I’m hoping to introduce myself to her next month when I visit her brand new vegan restaurant in Omaha, called Modern Love. Uhm, she’s serving a dish of chili & cinnamon rolls at Modern Love (genius!). I guess that’s an “Omaha” thing (cinnamon rolls paired with chili, that is). I’m down. Sounds like it could be a “Crista” thing. Don’t be surprised when I dedicate an entire blog to chili and cinnamon rolls – pumpkin cinnamon rolls, duh.

Isa Does It

So anyway, about this pumpkin bowl (that I plated). I love that it has several different elements and flavors, all reminiscent of autumn. Instead of turning the pumpkin into some fancy baked good, it is baked and eaten as is (seriously, who does that?? it’s GOOD). Along with herbs (that I got out of the garden), the pumpkin seeds are used to make the chimichurri sauce and spread atop the entire dish. Soba noodles are recommended as the starch in this dish, but QUINOA could be used as well. Look, I love noodles AND I love quinoa – it’s a hard choice to make. (good luck to you)

Chimichurri Pumpkin Bowl
Author: 
 
Ingredients
For the pumpkin and noodles:
  • 1 (3 pound) sugar pumpkin, sliced in half and seeded
  • 8 ounces soba noodles
For the chimichurri:
  • 2 cloves garlic, peeled
  • ½ cup pepitas
  • 2 cups chopped fresh flat leaf parsley
  • 1 cup chopped fresh cilantro
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes
For serving:
  • 2 (15 ounce) cans black beans, rinsed and drained
  • ¼ cup pepitas
Instructions
Prepare the pumpkin & noodles:
  1. Preheat the oven to 425 degrees.Line a rimmed baking sheet with parchment paper and lightly grease. Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 45 minutes or until tender.
  2. In the meantime, bring a pot of salted water to a boil. Cook the noodles according to the package directions. Drain, place back in the pot, and set aside.
Prepare the chimichurri:
  1. Place the garlic in a blender or food processor and pulse to get it chopped up. Add the pepitas and pulse into fine crumbs.
  2. Add the rest of the chimichurri ingredients and puree.
To assemble:
  1. Toss the noodles with about ¼ of the chimichurri sauce and divide among bowls.
  2. Scoop cooked pumpkin into each bowl, and add some black beans.
  3. Top with the additional chimichurri and pepitas.

Chimichurri Pumpkin Plate

Love

Crista


Oct
16

Pink Pesto

I know, I know, I know, I know. I talk about the tomatoes in my garden ALL THE TIME. I can’t help it – THERE ARE SO MANY! I’m not bragging. Or maybe I am bragging, gah – I don’t know! Today, here I am, talking about all of those tomatoes AGAIN. 

I’ve been obsessing over a Pink Pesto sauce that I found at Whole Foods for quite some time. I didn’t buy it because it’s full of dairy but I check it out every time I’m at the store. No one talks about Pink Pesto, I’ve never even heard of such a thing, intrigue! I searched for a non-dairy version and quickly realized that Scarpetta is the ONLY company that makes a pink pesto. I like pink, and I like pesto, I also like being able to use ingredients fresh from my garden (brag), and I ALSO like non-dairy goods. SO I made my own version of the Pink Pesto. I don’t know how it compares to the Pink Pesto at the grocery store and quite frankly, I don’t care because my Pink Pesto is DELISH! 

I made a bunch of this pesto and I froze some of it for future use. LOVE that I can do that – it’ll get me through the winter months when I’m desperate for some home-cookin but not willing to do that cooking (if you know what I’m saying!)

You too can make this pink pesto, check out the recipe:

Pink Pesto
Author: 
 
Ingredients
  • 1 cup pine nuts
  • 2½ cups cherry tomatoes
  • 2 garlic cloves
  • ½ cup basil leaves
  • ⅛ cup red wine
  • 2 tsp nutritional yeast
  • 1 tsp. agave nectar
  • ⅛ cup soy creamer
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
Instructions
  1. Put all ingredients into a food processor and puree.
  2. Serve atop a room temp or warm dish.

This pesto can be served at room temperature, atop a warm or chilled pasta dish, however I would not recommend that you heat the pesto up. It’s just not necessary.  Because this pesto has so much flavor, you will enjoy it atop some good ole spaghetti/linguine noodles without the addition of anything else. It really doesn’t need anything else, although you can get creative. 

Oh, and side note here: I was reading some reviews for Scarpetta’s pink pesto – it got some rave reviews but it also got some negative feedback.. People have an idea of what pesto should be like, and apparently a pink version of their beloved “pesto” goes against everything they believe a pesto should be. It’s OK. You may or may not like the idea of a PINK pesto, either way, it’s cool. Just check it out… you might actually like it.

 Pink Pesto

Love

Crista


Oct
15

swan lake road / dillon reservoir

As the sun began it’s journey to the west side of the mountains, I couldn’t help but drive up to Swan Lake Road and perch myself on the side of the mountain to catch those last rays of sunshine for the day.

Beautiful, how the clouds meld into the snow-capped mountains, and allow the persistent rays of light to rigidly shine through.

dillon reservior / breckenridge

swan lake road / breckenridge

breckenridge / lake dillon

swan lake road / lake dillon

swan lake road / lake dillon

breckenridge / snowy mountains

I’m in the mountains for a few days this week, a work-related trip. I went to Aspen for the first time yesterday. The fall colors are GORGEOUS up there – the most vibrant yellows, oranges, and reds I have ever seen., I didn’t get any photos unfortunately, but I wish I had.

Today, I’m going to do a quick hike in Glenwood Springs before heading back home…. My eyes crave more candy…

Love

Crista


Oct
12

homemade apple butter

 This time last year, we were picking apples off the apple tree that grew right in the front yard. It was a luxury to have an apple tree, stemming, and producing fruit although the apples weren’t “perfect” like most of most of the apples available for purchase in the store. Our apples were disfigured and some of them were wormy – they required some “cleaning up” before being able to use them. But look, I’m not complaining.

Every year, I forget to get out to an apple orchard in late August or early September for apple picking – I always show up right at the end of apple picking season (mid-October) just in time for picking pumpkins. I love, love picking pumpkins, I’m going to go out next weekend to pick up a few, but I want the apples too! Do I need to set a reminder for myself next year??

Random: Someone once told me that if you plant the seeds from an apple, chances are it will grow in to a crab apple tree, even if the seeds came from a different variety. I guess most varieties are “clones” – it sounds like a complicated/unpredictable process to create those clones, I don’t even want to think about it or talk about it – I’ll leave it to the experts.

Back to last year: After picking the apples, coring, and cleaning them, we made several batches of apple butter. I wish I still had some – all of a sudden, I’m craving it again. I may make a 2014 batch, however it will be a small batch because I don’t have the space to can the excess AND it would have to be made with store-bought apples… which just wouldn’t be the same…. especially here in Colorado. I still haven’t figured out the best apples to buy in Colorado…. I miss Honeycrisp, we have them available here but they aren’t as great as they are in the Midwest…..

I don’t recall the Apple Butter recipe that we used last year but I found several recipes via Pinterest that caught my attention for this year:

Slow Cooker Apple Butter

Slow cooker Vanilla Rum Apple Butter

Apple Butter (no sugar added)

Cranberry-Apple Butter

Slow Cooker Ginger Spiced Apple Butter (no sugar added)

I love all the different variations of “apple butter.”  I’m especially liking the idea of the Cranberry-Apple Butter, maybe I’ll make a batch for Thanksgiving and serve it with warm biscuits! (Yes, I AM ready to start thinking about Thanksgiving.)
Which version catches YOUR attention? 

apple tree

Love

Crista


Oct
09

Today, it rained, and rained, and then rained some more. While I was chilly and felt “wet” all day long, I was thankful that the garden got some good ole’ rain water – it seems to have a different effect on the garden than hose water does – in a good way.

My garden is still producing a variety of peppers, tomatoes, and herbs but I’m not sure how much longer it’s going to last. My tomato plants are looking pathetic, some have died off due to whiteflies. The pepper plants are still holding on strong, and the herbs are doing the same. My broccoli, kale, and cabbage are all infested with aphids. I never did figure out how to get rid of them. I will definitely have to fight harder against them next year now that I know they’ll be a problem. Sigh. 

Because of the approaching end-of-season, I made sure to take some photos of the garden – they very well could be the last photos taken of the garden this year.

garden tomato

garden cherry tomato

garden amana orange tomato

garden cherry tomato

garden tomato

As you can see, I’ve still got a variety of tomatoes growing. I picked a bunch earlier in the week to make a Pink Pesto (recipe coming soon!) and another batch of Cherry Tomato Vinaigrette. I probably won’t use either one of them right away, I’m freezing them for a later date.

garden eggplant

FINALLY, eggplants! It took this long…..

garden chili peppers

garden pinot noir bell pepper

A pinot noir bell pepper and an orange jalapeño – I have no idea how I got a hold of these things – but they’re stinkin cool.

garden orange jalapeño pepper

garden pablano pepper

I’m hoping this rain will stimulate some growth for the weekend, I’m not quite ready for the season to end yet…. 

In other news, I’m looking to buy a house right now and I am adamant about finding a place with a big huge garden space – will you cross your fingers for me and wish me luck? The search has been tough, competitive, and stressful….

Love

Crista


Oct
03

vibrant veggies

Prior to moving to Colorado, I used jalapeño & serrano peppers regularly but I never paid much to attention to Green Chile Peppers. Here in Colorado, they seem to be EVERYWHERE. Every Mexican restaurant is serving up their own special Green Chile Sauce and several restaurants serve Green Chile Chili. The first few times I was exposed to Green Chiles, they were combined with animal fat which really turned me off – it isn’t until I realized that several restaurants are making their chile sauce vegetarian that I really got in to it! 

On accident, I grew green chile peppers in my garden – I don’t think a garden in Colorado would be complete without them.

It’s no surprise that I chose a jar of Roasted Green Chile sauerkraut when given the option between it, a Vindaloo Curry, Morroccan Spice, and Lemon Ginger. Although the others sound tasty, I knew I was making the right choice simply based on this Colorado obsession.

This Roasted Green Chile is made by a new, CO local company called Vibrant Veggies. Prior to the company contacting me for the opportunity to blog about the Vibrant Veggies, I had spotted it at one of my favorite local vegan stores. I remember seeing it, but I didn’t pick any up because I didn’t know anything about it. I was thrilled when the company offered me a jar to try. 

There are several ways to use this sauerkraut, for instance you could use it atop a taco or quesadilla, use it to spice up a rice & bean-type dish, pair it with a quinoa dish, or even use it as a sandwich topping. I’m even thinking this would be good as a breakfast dish – atop a tofu scramble? I crave savory, salty foods in the AM… I’d be satisfied with a few spoonfuls of this alone for breakfast…. which is probably what I’ll have for breakfast tomorrow morning.

I hooked myself up with this awesome meal – a quinoa, refried bean, avocado, garden-fresh tomato, and Green Chile sauerkraut topped tostada. You don’t have to be jealous of me because you too can make these tostadas,I’m hooking you up with the recipe (below). If you live in Colorado, you’re lucky – you can easily pick up a jar of Vibrant Veggies… if not… you may have to wait patiently for this company to go big!

vibrant veggies

Roasted Green Chile + Quinoa Tostadas
Author: 
 
Ingredients
  • 2-3 tostada
  • 1 can black beans, drained & rinsed
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ jalapeño, minced
  • ½ cup quinoa, cooked according to instructions
  • 1 tomato, chopped
  • 1 avocado, sliced
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 3 cups lettuce, chopped
  • 1 cup Vibrant Veggies Roasted Green Chile sauerkraut
Instructions
  1. In a large skillet, start warming the black beans in oil.

Roasted Green Chile + Quinoa Tostada

Although Vibrant Veggies hooked me up in exchange for a blog post, all of the stories, opinions, and information offered in this blog post come from me. I would not have agreed to share Vibrant Veggies on PLQ if I didn’t love it. 

If you are interested in connecting with Vibrant Veggies, check them out on Facebook and Twitter. For fun, tell them PLQ sent you! 

Love

Crista


Sep
30

delicata squash

My birthday has come and gone which means that fall is officially here. This time of year is bittersweet for me – I love the fall and all of the beautiful colors that come along with it but I’m never quite ready to let go of summer. Last week, we had 85 degree weather here in Colorado but today I’m snuggled under a blanket because I can’t quite seem to warm up. The weaner has definitely changed over the last 24 hours or so. 

Here in Colorado, everyone talks about getting up to the mountains in September and early October to see the leaves change. I’ve gotten up there twice – it was right as the leaves were changing, and everyone is right – it’s beautiful… quite the sight to see.

Everyone is talking about pumpkin too, so I went to Trader Joe’s and bought almost every single limited-edition pumpkin item they had in the store. I’ve jumped on the bandwagon! During that trip, I picked up some Delicata Squash because I’d never had it before. I think…… it’s in the running to become my new favorite squash. I’m liking it even better than I like butternut squash! Cut in half length-wise, I roasted it in the oven for 15ish minutes and it was perfectly tender and sweet – it ALMOST doesn’t even need any seasonings (I did add one secret ingredient – find it in the recipe below)

Because I just recently started eating squash on a regular basis, I looked to Amanda Paa’s book, Smitten With Squash for recipe inspiration and here is what I found: a Warm Delicata and Kale Jewel Salad recipe, a recipe for Brown Butter Delicata Donuts, and a Sweet Delicata Pie with Pecan Praline recipe. Uhm, YUM. I can hardly wait to try these recipes! 

Meanwhile, my super simple Roasted Delicata Squash recipe with a secret ingredient allows for a tasty main dish and/or side that’s quick to prepare.

Roasted Delicata Squash
Author: 
 
Ingredients
  • 2 - 3 Delicata Squash *see recipe note
  • 1 teaspoon of olive oil per squash
  • a few pinches of sea salt
  • a few pinches of black pepper
  • a few pinches of nutmeg (secret ingredient!)
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Cut each squash in half, length-wish. (this may require a big knife and a strong arm - BE CAREFUL!)
  3. De-seed the squash. **see recipe note
  4. Add a half-teaspoon of olive oil to each squash half, use a spoon to spread the olive oil and coat the inside of the squash.
  5. Sprinkle a pinch of black pepper, sea salt, and nutmeg to each squash halve.
  6. Roast for 15-20 minutes, use a fork to check tenderness.
  7. Allow the squash to cool for a few minutes before serving.
Notes
*1 squash will serve 2 people as a side dish and will serve 1 person as a main dish)
**You can save the seeds for roasting or pitch them.

 I may get off the couch for a few minutes tonight to roast up some squash…. but I’ll probably take my blankie with me. (brrrrr it’s chilly here!!)

Love

Crista


Sep
22

indian spiced smashed potatoes

i LOVE me some indian food. Especially GOOD indian food, which happens to be hard to find. Some of the best indian food I’ve ever had came from a small, unassuming little restaurant in suburban Chicago… I blogged about it HERE. Since I’ve been in CO, I’ve only made one attempt at eating indian food, it was a fast-food type restaurant and it was just OK. I’m still unsure of where to find good indian food around here – BUT where there is a will, there is a way.

I’ve recently been craving curry and indian spices, which prompted me to make these indian-spiced smashed potatoes. I found a few different recipes that I used as guidelines, but the recipe is different from all the others – I used what I had on-hand (yes, I keep all of these ingredients on hand!) The green chile pepper I used was picked out of the garden on Friday – I’m glad I got to use it before it shriveled up! (I didn’t think I’d get to!)

One of the reasons I keep all these spices on-hand, and one of my favorite things about making indian food at home, is due to the aroma that lingers. As I was making these potatoes, one of my neighbors stopped by to tell me how good my food smells. I rewarded him with a taste of the potatoes. (he loved!) I think I even read one time that making an indian meal with your partner is a great “date” idea – it stimulates the senses! hubba hubba TRUTH.

The idea of spiced, smashed potatoes is not a new one, but it is one that makes me excited. I hope ou can enjoy them as much as I do. 

indian spiced smashed potatoes

Indian-Spiced Smashed Potatoes
Author: 
 
Ingredients
  • 1 small bag baby potatoes, skin on
  • 1 medium-sized onion, diced
  • 1 jalapeño or green chili pepper, minced
  • 3 tbsp. vegetable or canola oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • ½ tsp. ground coriander
  • ½ tsp. curry powder
  • ½ tsp. tumeric
  • ¼ cup water
  • sea salt, to taste
Instructions
  1. In a medium-sized pot, cover the potatoes with with water. Bring to a boil then reduce to medium heat. Cook for about 20 minutes, until the potatoes are fork-tender. Drain.
  2. While the potatoes are cooking, sautee the pepper and onion in vegetable oil for a few minutes, until the onion is soft, but not caramelized.
  3. Push the onion & pepper mixture to the side of the pan. Add the mustard and cumin seeds to the middle of the pan and allow them to sizzle for a few moments. Stir the onion mixture in with the seeds.
  4. Add the potatoes to the pan, a few at a time and smash with a potato masher.
  5. Add the remainder seasoning and the water, cook, stirring occasionally, until the water evaporates.
  6. Serve warm or hot.

indian spiced smashed potatoes

Love

Crista