A Calculated Whisk

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You are here: Home / Archives for chiles

Smashed Potatoes with Hatch Chile Tomatillo Crema

September 11, 2015 By Becky 25 Comments

This post contains affiliate links. As Amazon Associate I earn from qualifying purchases. 
Smashed Potatoes with Hatch Chile Tomatillo Crema | acalculatedwhisk.com

These crispy smashed potatoes served with an addictive hatch chile tomatillo crema are perfect for game time or anytime. The recipe is grain free and there’s a paleo vegan version, too!

Have you ever smashed a potato? If not, you’re missing out. It’s an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn’t actually try it until last week. That’s one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!

Smashed Potatoes with Hatch Chile Tomatillo Crema | acalculatedwhisk.com
 
These smashed potatoes are going into the regular rotation, though. I’m going to offer a brief explanation of why they’re better than plain old roasted potatoes (which are pretty delicious to begin with). When you roast whole small potatoes, only a very small portion of their surface area comes into contact with the hot pan below, and they don’t have any jagged edges elsewhere to crisp up. Thus, it’s really only a tiny spot on the bottom that becomes sufficiently crunchy.
 

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Filed Under: appetizer, gluten free, paleo, recipe, sides, uncategorized, vegan, vegetarian Tagged With: chiles, grain free, green chiles, Mexican, potatoes, sauce, Southwestern, tomatillos

Blistered Okra with Garlic and Cumin

August 31, 2015 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 
blistered okra with cumin and garlic 1 v3
This blistered okra with garlic and cumin is much healthier than fried okra
 but just as addictive! It’s also paleo, gluten-free, and vegan.
 
How do you feel about okra? I always hated it in gumbo and other gummy preparations as a kid, but quickly fell in love with fried okra. Last year I even made a paleo version of fried okra that’s really good, but it’s not super quick to make.
 
My love for okra eventually expanded to include bhindi masala, an Indian curry where the okra is cooked with plenty of ginger, garlic, onion, and tomato, and there’s a recipe for that in my cookbook. While delicious, bhindi masala also takes a little time to make.
 
Blistered Okra with Garlic and Cumin #30MinuteMondays | acalculatedwhisk.com
 
When I scored some really beautiful okra at the farmers’ market, I wanted to cook it quickly in a way that would highlight its intrinsic flavor while minimizing its intrinsic gumminess. A little research indicated that cooking okra briefly over relatively high heat would be most likely to achieve those results.
 
I was so happy with how this recipe turned out! Slicing the okra lengthwise provides a nice surface for browning while preserving the attractive silhouette of the pods. (Did you know okra is also known as lady fingers? Move on over, cookies whose sole purpose is to make tiramisu!) The recipe starts with getting a cast iron skillet nice and hot, then adding butter or oil. Whole cumin seeds, garlic cloves, and dried chiles are added next, infusing the cooking fat with savory and subtly spiced flavor and a gentle, warming heat. The okra are added next and cooked for about ten minutes, turning a few times, until nice and browned. Add a hefty sprinkle of flaky sea salt and that’s it! Non-fried okra that you won’t be able to stop eating.
 
 

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Filed Under: #30MinuteMondays, gluten free, paleo, recipe, sides, vegan, vegetarian, whole30 Tagged With: chiles, cumin, five ingredients or less, garlic, grain free, Indian, okra, primal, vegetables

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