Golden Potatoes

There was a story I intended to tell you today, about a girl who seems to never be able to find the right bowl of porridge. No, this isn't about Goldy Locks, but it may as well be, for if I were her it would be all: "Too hot!" "Too cold!" "Not soft enough." 

As a creative soul, perfection isn't worth chasing... or rather, there is no room for it. I've never been a perfectionist. What is perfection, anyways? But in the kitchen lately I've been seeing flaw after flaw. Not because mistakes are more prevalent than usual, but because I've honed in on details that no one else would otherwise notice, leaving "great" in the dust and searching for "best ever," when in reality there is no "best ever" or "perfect" to be found (think of cookies: some like them chewy, some crispy, some nutty, some chocolatey, etc etc etc). This I know, yet it is hard not to push yourself to find "best ever." 

When I realized that this was happening, I knew I must write. Putting pen to paper--or in this case, finger to key- has always been therapeutic for me. Nonsense becomes understandable when it is written. Trapped feelings become weightless, released into paper form. And this perfection-seeking thing? I knew it had to go. But first, I had to understand it, or at the very least come to terms with it. 

Anyways, what is "best ever" when you are inventing something new? You get to decide. Right now, today, in this hour, best ever for me is this potatoes. Golden Potatoes, AKA Curry & Turmeric Roasted Potatoes.  

If you love breakfast potatoes or home fries or spice blends or exotic twists, this one is for you. I hope you are nodding along. I think Goldy Locks might even like them (we haven't met, I'm just guessing. But it seems she'd be into anything Golden, given the name). 

Golden Potatoes

Published June 1, 2017 by Caitlin Sherwood

Potatoes are tossed with turmeric, ginger, and curry powder given them a golden glow and spicy bite.

Serves: 2-3   |    Total Time: 60 minutes

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Ingredients:

• 2 medium yukon gold potatoes (sweet potatoes will also work if you prefer) 
• 2 cups cold water
• 1 tablespoon oil (olive or avocado)
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon turmeric
• 1/8 teaspoon garlic powder
• 1/16 teaspoon cayenne (or more to taste)

Directions:

1. Preheat oven to 425°F, and line a baking sheet with parchment paper (or a Silicone Baking Mat).
2. Wash potatoes, and dice them into 1/2-inch or 1-centimeter cubes. Place in a mixing bowl, and cover with cold water. Allow to sit for 5 minuntes. This step hepls the potatoes become crispy in the oven! After five minutes, drain the water from the potatoes and toss in oil.
3. In a small bowl, combine spices and mix until well combined. Pour spice blend in with the potatoes, and toss until the potatoes are all coated.
4. Spread potatoes out on prepared baking sheet in an even layer. Place in oven and bake for 40-50 minutes, until potatoes are tender through and crisping on the edges. Allow to cool 5 minutes and serve.

Moroccan Beef Kabobs with Mint Yogurt Sauce

Head down, I coach myself up and over the next hill. This is the first time my road bike has made it out of the garage this season, so I go easy on myself (I have to). 

Where the hill crests, I lift my head up. Across the road is an expanse of green, and behind that a big brown barn, and then a row of tall trees--maybe birch- and even beyond that the Rocky Mountains, towering over it all. From here, the mountains are a royal blue color. 

I ride 30 more feet and find a small herd of cattle sleeping in the grass, and a rancher in the fields behind them. Oh what a view they all have! For a moment I envy the rancher: he is shoveling hay into a pickup. It's a job that could use 2 of 3 people, though he seems to have it covered on his own. I imagine him there at 6 in the morning, when the sun is just starting to crack the horizon. In my mind he stops to watch, the crickets chirping and maybe the murmur of a cow in the distance.

Later I think back on that moment: me, looking at the view, and extrapolating an entire story around it. I wonder if that farmer does ever stop to look our across the Rockies... if he thinks he has the time. The cows likely don't notice the view, but they sure did look comfy there in the grass. 

These kabobs (kebab, kabob, however you want to say it) are roasted in a Moroccan inspired spice blend, and dipped in a cool mint yogurt sauce. At one point, I had given up dairy in favor of nut-milks and coconut creams. If you're a long-time reader of this blog, you might remember a time when most of my recipes used dairy substitutes rather than milk, but that is certainly not the case anymore! Flavor-wise and texture wise, I much prefer regular milk. So when I can find high quality, grass-fed dairy products they go straight into my shopping cart with out a second thought. 

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Moroccan Beef Kabobs with Mint Yogurt Sauce

Published May 4, 2017 by Caitlin Sherwood

Beef kabobs with ras el hanout, a Moroccan spice blend. Served with minted yogurt sauce.

Serves: 4   |    Total Time: 30 active minutes

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Ingredients:

• 1 pound beef chuck, cubed
• 1 tablespoon ras el hanout (I used this recipe, feel free to use store bought too!)
• 1 tablespoon olive oil
• 2 bell peppers
• 1 red onion
• 2 lemons
• 1/2 cup plain greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh mint leaves, minced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon fresh parsley

Directions:

1. Preheat oven to 450°F.
2. Place beef in a bowl and toss with spice blend and 1/4 teaspoon salt (optional: do this in the morning and marinate for 6-8 hours to infuse the flavors).
3. Dice the onion, pepper, and one lemon into 1-inch pieces. String beef, peppers, onion, and lemon onto kabob skewers in alternating pattern. Place kabobs on a baking sheet. Brush olive oil over kabobs, and place in oven. Bake for 10-15 minutes, depending on how you like your meat (10 minutes for more rare, 15 for well-done). Remove from oven.
4. Make the yogurt sauce while the kabobs cook: combine yogurt, remaining salt, juice of remaining lemon, minced mint, garlic powder, onion powder, parsley, and ground black pepper and stir until well mixed. Serve kabobs hot with a small bowl of yogurt sauce on the side for dipping.

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Middle Eastern Spiced Shakshuka

For the third time this month, I pushed the tomato sauce in our skillet from one side to the other, swirling in a dollop of Harissa paste. Once the Harissa paste was completely mixed in, it was time for the eggs. They found their place snuggled in the spicy sauce, and cooked there. 

Just as I started mincing parsley for a garnish, it hit me. Why isn't this recipe on the blog? I keep coming back to it, undoubtably because the ingredients are easy to keep on hand. 

When I make shakshuka I eat it with a spoon or a fork--honestly whatever I find first. Lately I've been toasting a piece of sour dough for Oliver, so that he can pile the eggs and spicy tomato sauce on top and eat it like an open face sandwich. You can pretty much each it however you want though, and for whatever meal you want, too! 

Lately, the finishing touch on our spicy shakshuka is a sprinkling of feta cheese, which balances out the bold Harissa paste that is swirled into the sauce. I didn't grow up eating shakshuka, but it's made its way into my standard day. 

Middle Eastern Spiced Shakshuka

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

A swirl of spicy harissa and a sprinkle of feta.

Serves: 2   |    Total Time: 20 minutes

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Ingredients:

• 4 eggs
• 1 16-ounce can crushed tomatoes
• 2 tablespoons Harissa paste (1 if you prefer less spicy)
• 1/8 teaspoon salt
• 1/4 cup feta cheese, crumbled
• 1/2 small white onion
• 1 red bell pepper
• 2 tablespoons parsley leaves, minced
• 1 teaspoon coconut oil

Directions:

1. Heat coconut oil in a skillet over medium heat. While it melted, dice the onion and bell pepper. When the oil glistens, add the onion and pepper to the pan. Sauté until the onion is transparent.
2. Pour the canned tomatoes into the pan, and add the harissa paste. Stir and bring to a simmer.
3. Using a wooden spoon or spatula, make 4 indents in the tomato where the eggs will sit. Crack one egg into each indent, and place lid on pan. Reduce heat to low. Keep covered until egg whites are fully cooked (I leave my yolks runny, but you can cook the eggs for a bit longer if you prefer your yolks hard).
4. Sprinkle with feta and minced parsley. Serve hot.