Ringing the Changes
For any recipe (Curried, Greek, French) you can add boneless skinless chicken breast -- cut into chunks -- just before you add the potatoes. It's easier to cut if it's not completely thawed and it will also add to the water content if still slightly frozen. Make sure they've begun to color on all sides before adding the potatoes.
If you're used to using tofu, extra firm tofu cut into chunks will work in place of the chicken.
If you have left over -- already cooked -- meat from something else, cut it into chunks and add it about five minutes before the end of cooking time. An excellent example of that would be with the French potatoes cooked in goose or duck fat, adding some of the leftover roast goose or duck adds dimension.
For vegetarians/vegans:
I'll start with the Curried Potatoes.
If you think they're a little bland -- commercial curry powder and yogurt/coconut milk being pretty damn mild -- then you can add a dried hot pepper to your onions and oil. I will go over hot peppers and how to (try to) control them in a later post. If you want to turn it into a nice vegetarian meal, think about all the things with aloo in them at your local indian restaurant. Aloo gobi: add fresh cauliflower cut into chunks before the potatoes go in. You'll probably need a little extra liquid. Aloo mutter: use fresh peas just after you've put the potatoes in and before you cover the pot. Saag aloo: rinse your spinach and dry it leaving just a little water clinging to the leaves. Add it about ten minutes after you've put in the potatoes.
The French potatoes, cooked in butter, can also have spinach or string beans added to them to make a nice vegetarian meal. The string beans would need to go in before the potatoes; the spinach about ten minutes before the end. Allow me to recommend adding some fresh grated nutmeg to the recipe with the spinach. It makes it more Belgian than French, but it tastes wonderful.
For the Greek potatoes, I suggest adding runner beans (string beans would work too) cut into one or two inch lengths just before you add the potatoes. If you like okra, it can be added (just topped and tailed if the pods are small) at the same point. Yes, it will be slick, but the acidity of the tomatoes should keep it from overwhelming the dish. If you follow the same directions for spinach as in the Curried potatoes, that will work, too. Maybe a quarter teaspoon of cinnamon added would be nice as well.
To make any of these with frozen vegetables, thaw the package (or, if you use bagged frozen vegetables, the amount you intend to use) and add them about five to ten minutes (depending on package directions) before the end of cooking. Stir well, put the lid back on. Your meal is ready when the timer goes off.
Tomorrow: Waterzooie
Monday: How to use raw meat in the potato recipes.
If you're used to using tofu, extra firm tofu cut into chunks will work in place of the chicken.
If you have left over -- already cooked -- meat from something else, cut it into chunks and add it about five minutes before the end of cooking time. An excellent example of that would be with the French potatoes cooked in goose or duck fat, adding some of the leftover roast goose or duck adds dimension.
For vegetarians/vegans:
I'll start with the Curried Potatoes.
If you think they're a little bland -- commercial curry powder and yogurt/coconut milk being pretty damn mild -- then you can add a dried hot pepper to your onions and oil. I will go over hot peppers and how to (try to) control them in a later post. If you want to turn it into a nice vegetarian meal, think about all the things with aloo in them at your local indian restaurant. Aloo gobi: add fresh cauliflower cut into chunks before the potatoes go in. You'll probably need a little extra liquid. Aloo mutter: use fresh peas just after you've put the potatoes in and before you cover the pot. Saag aloo: rinse your spinach and dry it leaving just a little water clinging to the leaves. Add it about ten minutes after you've put in the potatoes.
The French potatoes, cooked in butter, can also have spinach or string beans added to them to make a nice vegetarian meal. The string beans would need to go in before the potatoes; the spinach about ten minutes before the end. Allow me to recommend adding some fresh grated nutmeg to the recipe with the spinach. It makes it more Belgian than French, but it tastes wonderful.
For the Greek potatoes, I suggest adding runner beans (string beans would work too) cut into one or two inch lengths just before you add the potatoes. If you like okra, it can be added (just topped and tailed if the pods are small) at the same point. Yes, it will be slick, but the acidity of the tomatoes should keep it from overwhelming the dish. If you follow the same directions for spinach as in the Curried potatoes, that will work, too. Maybe a quarter teaspoon of cinnamon added would be nice as well.
To make any of these with frozen vegetables, thaw the package (or, if you use bagged frozen vegetables, the amount you intend to use) and add them about five to ten minutes (depending on package directions) before the end of cooking. Stir well, put the lid back on. Your meal is ready when the timer goes off.
Tomorrow: Waterzooie
Monday: How to use raw meat in the potato recipes.