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Potato Masala and Egg Skillet
Odds and ends in a kitchen are hard to deal with - sometimes there's not enough to feed everyone, sometimes there's just too much to use up. Tossing together some ingredients in a skillet is an easy way to deal with the bits and pieces that don't have a designated use already. This potato skillet is a delicious breakfast for one or two, and a little spice will warm up these chilly mornings.
Ingredients
1 tablespoon olive oil
1 clove garlic
1-2 handfuls of red potatoes (or any color of potato)
1/4 cup Masala Paste*
1/2 cup vegetable broth or coconut milk
2 eggs
Directions
1. In a cast iron skillet, heat olive oil over medium heat. Mince garlic and add to olive oil, cook for one minute. Quarter red potatoes and toss into skillet. Potatoes should form a single layer in the skillet. Cook for 2-3 minutes.
2. Stir together paste and vegetable broth. Pour into skillet and toss with potatoes to coat. Cover and let cook until potatoes are tender, test with a fork occasionally.
3. Push potatoes to the sides and crack two eggs in the center. Cover and cook until egg whites are set and the yolks are the desired consistency.
*Masala paste can be found in the Specialty/Ethnic Foods section in most grocery stores, or there is a fairly straightforward recipe here.
Curried Pumpkin and Coconut Soup
Don't be fearful of your pie pumpkins! A little smaller than carving pumpkins, these are full of flavor and an incredible replacement for canned pumpkin. Cook these like you would any of the squashes you've received in your share. If you need a refresher on how to handle those, take a look at our newsletter from September 5th.
Ingredients
1 medium pie pumpkin
1 tablespoon olive oil
1 bunch scallions, diced (or 1 onion, diced)
2 tablespoons curry powder
2-3 cups vegetable broth
1/4-1/2 cup coconut milk
salt, to taste
Pumpkin seeds:
1/2 tablespoon olive oil
1/4 teaspoon salt
Directions
1. Preheat oven to 400 degrees F. Remove top of pumpkin. Quarter pumpkin and scrape out the seeds. Clean the seeds and set them aside. Place each quarter face down in a baking dish and roast for 30-40 minutes until tender.
2. Toss the cleaned seeds with olive oil and salt. Spread out on a baking sheet and roast until crispy, 10-15 minutes.
3. In a sauce pan, heat 1 tablespoon olive oil. Add scallions (or onion) and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
4. Remove pumpkin from shell and add to sauce pan along with 2 cups of vegetable broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
5. Remove from heat and puree with an immersion blender (or pour the mixture into a blender), adding more vegetable broth to reach desired consistency. Return to heat, add coconut milk, and let simmer until ready to serve.
6. Serve with an extra swirl of coconut milk and roasted seeds on top.
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