Korean Style Cast Iron Potatoes

There’s one cuisine I wish I knew much more about and that is Korean. There are a couple of places in town but I have yet to visit. I’m familiar with some of the dishes, especially kimchi, as well as one of my favorite condiments lately, and that is gochujang. If you have never had gochujang, go out and by a small container of it, and I guarantee you will love it. It’s a funky fermented paste that is so addictive. Mixed in mayonnaise makes you wonder where it has been all of your life. I’m trying to get my wife and kids to enjoy it as much as I do, and this was another attempt. I know they all love crispy potatoes, so I decided to serve these Korean style cast iron potatoes with some grilled meat and see if I could persuade them to love it as much as I do.

Korean Style Cast Iron Potatoes
Korean Style Cast Iron Potatoes

These potatoes are way too easy to make and are packed with awesome flavor, plus they are great for leftovers if you are looking for some great crispy hash of sorts.

Let’s get started.

Ingredients:

  • 3 yukon gold potatoes, quartered, and chopped into large chunks
  • 2 tbsp gochujang paste
  • 2 tbsp water
  • salt to taste
  • 2 tbsp canola oil
  • cilantro to garnish, optional

Start by parboiling your potatoes, and boil them just until they become fork tender, but not mushy. Once tender, strain the potatoes.

During this time, take the gochujang paste and water, and stir to make a smooth mixture.

Heat a skillet on medium-high heat. Add in the oil, give it a good swirl in the pan. Next add in the potatoes, and cook until they get nice and crispy on the exterior, stirring along the way. Add in the gochujang mixture, and give a good toss. Cook for about 2-3 minutes or until the gochujang has been warmed through and coats all of the potatoes.

Shower the potatoes with cilantro, and taste. If you want some salt, which I think potatoes always needs, add it.

Serve immediately. The end result is a great smokey, funky, addictive taste that had me coming back for more. Did my wife and kids love them? That is debatable, but at least they tried. I’ll get them to love this stuff one day, I guarantee it! Hope you enjoy!

Indian Aloo Gobi

I have really been in love with Indian food as of lately. I’ve always loved the flavors as there is always something so comforting, not only in the smell, but also the taste. Even my boys, who are not particular fans of Indian food (yet), love the smell. This particular dish, aloo gobi, is an Indian dish made with cauliflower, potatoes, and those great Indian spice. It is hands down a great main course, or side dish to be eating with awesome Indian bread such as naan or parathas. I like to make mine with a little more wet, only to scoop up that delicious gravy with some naan.

Aloo Gobi Recipe
Aloo Gobi Recipe

Let’s get started.

Ingredients:

  • 3 tbsp canola oil
  • 1 tbsp cumin seeds
  • generous pinch of Hing powder (found at Indian grocery store)
  • 2 cups of fingerling potatoes, cut into 1 inch cubes
  • 1 small head of cauliflower, cleaned, cut into florets
  • 1 whole onion, diced
  • 2 Thai chilies, or 1 serrano, diced (adjust according to your heat preference)
  • 1 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried ground fenugreek seeds
  • 1/2 cup water
  • 1/4 cup of fresh cilantro, finely chopped
  • 1 lemon, juiced
  • salt, to taste

Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?

Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.

Aloo Gobi Ingredients
Aloo Gobi Ingredients

After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.

Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.

Indian Aloo Gobi Recipe
Indian Aloo Gobi Recipe

Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.

The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.

Indian Aloo Gobi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tbsp canola oil
  • 1 tbsp cumin seeds
  • generous pinch of Hing powder (found at Indian grocery store)
  • 2 cups of fingerling potatoes, cut into 1 inch cubes
  • 1 small head of cauliflower, cleaned, cut into florets
  • 1 whole onion, diced
  • 2 Thai chilies, or 1 serrano, diced (adjust according to your heat preference)
  • 1 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • ¼ tsp cayenne powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried ground fenugreek seeds
  • ½ cup water
  • ¼ cup of fresh cilantro, finely chopped
  • 1 lemon, juiced
  • salt, to taste
Instructions
  1. Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?
  2. Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.
  3. After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.
  4. Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.
  5. Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.
  6. The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.

 

Chicken and Potato Chowder

I recently decided to make a chowder for my wife. I know she loves most types of soup, in particular of the chowder styles. I did this not only because I love her dearly, but also because I had leftover rosemary fingerling smashed potatoes staring at me every time I opened the refrigerator and I was not going to have them go to waste. Sure, I thought of making a corned beef hash with them, but the thought of my wife took over and won that urge.

Chicken and Potato Chowder Recipe
Chicken and Potato Chowder Recipe

This recipe was not only a great use of leftover, but super simple to make and full of comfort to boot. We ate this chowder for a few days, it was that good.

Ingredients:

  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • 1/4 cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • 1/2 tbsp salt, to taste
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional

Start by having your mise-en-place in place as this is a bit of a quick process.

Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.

Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.

Chicken and Potato Chowder Ingredients
Chicken and Potato Chowder Ingredients

Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.

Now you are ready to serve.

Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

Dig in. This chowder scream comfort. Maybe it is the tenderness of the vegetables and potatoes, or maybe it is the subtle, but flavorful hint of thyme, but overall this chowder will have you wanting another bowl, and another one the following day. My wife was super happy with this recipe, and I was as well, plus I was able to use up those great potatoes. Hope you enjoy!

Chicken and Potato Chowder
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • ¼ cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • ½ tbsp salt, to taste
  • ½ tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional
Instructions
  1. Start by having your mise-en-place in place as this is a bit of a quick process.
  2. Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.
  3. Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.
  4. Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.
  5. Now you are ready to serve.
  6. Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

 

Kale and Broccoli Cheddar Soup

I know this is not the prettiest pictures of a soup, however all I can say was this creation was packed full of flavor, and great ingredients to boot. I often ask my wife what she had for lunch, and she will often come back with something along the lines of a broccoli and cheese soup. We have all had it before, and we’ve had good soups, and horrible soups. This one leans to the good soup for sure, regardless of the look. It’s hearty, and makes a great lunch or dinner and is just as good for a leftover.

Kale and Broccoli Cheddar Soup Recipe
Kale and Broccoli Cheddar Soup Recipe

Let’s get started.

Ingredients:

  • 1 head of curly kale, chopped, stems removed
  • 4 cups of broccoli, roughly chopped
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 cups of milk
  • 2 cups of chicken stock
  • 1 tbsp fresh thyme
  • 3 cups of cheddar cheese, shredded
  • Croutons, to your liking

Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.

Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.

Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.

Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.

This soup is super hearty and delicious and is perfect for a nice, cold day. Furthermore it’s a great way to get all of the wonderful nutrients of kale into the picture. Hope you enjoy!

Kale and Broccoli Cheddar Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 head of curly kale, chopped, stems removed
  • 4 cups of broccoli, roughly chopped
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 cups of milk
  • 2 cups of chicken stock
  • 1 tbsp fresh thyme
  • 3 cups of cheddar cheese, shredded
  • Croutons, to your liking
Instructions
  1. Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.
  2. Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.
  3. Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.
  4. Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.