Samstag, 10. November 2012

Carrot, Potato and Polenta Stew

What do you eat on a gloomy autumn afternoon?

...Stew.


Good Stew.

I stumbled over a recipe called "Carrot Potato Stew" and decided to try something similar. I didn't expect it to be so good!

Yummy Carrot, Potato and Polenta Stew

(serves 3-4, or one big pot)

Ingredients:


  • 1 onion, cut into small dices
  • 400g carrots, sliced
  • 400g potatoes, diced
  • 250g polenta (firm, not creamy), diced
  • 100ml coconut milk (I used light)
  • 40g tomato paste
  • 1,5l vegetable stock (probably more or less, i didn't measure this)
  • 2 tsp garlic salt (or less garlic flakes or fresh garlic)
  • 1 tsp olive oil
  • 1 twig fresh rosemary, parsley, sage
  • salt and pepper to taste, pinch chili, 1/4 tsp curry, 1/4 tsp dried marjoram, 1 tbs chives
Sauté the onion and fresh herbs in a large pot in the olive oil. Add carrots and potatoes, stir, wait a few minutes, then pour in the vegetable stock. Mix tomato paste and coconut milk, stir it in, then add the other spices. Close your pot and let it cook until the vegetables are soft. But the longer it cooks, the better it tastes!
Add the polenta cubes and remove the herbs. Turn off heat, wait five minutes, then take 1/3 to 1/2 of the stew and puree. Mix it back together, stir in the chives and serve.

In case you're curious, 1/4 of the recipe has 200 calories (with light coconut milk). 


Actually, the idea with the polenta was an experiment, but it went great with the carrots and potatoes!
Just because I like to experiment. I just picked a lot of peppermint, so what could I try with this... *mad grin*

Pizza Pockets

No school for 5 days, sooo...
BAKING TIME!


Homemade Pizza Pockets!

Crunchy Pizza Dough, stuffed with Tomato or Spinach filling. Delicious! I already ate three of them... sigh.






Homemade Pizza Pockets

(I got 16 pockets outta this)

Ingredients:

  Dough:
  • 700g Flour (I used a mixture of white and whole wheat)
  • 1 pkt yeast
  • Salt
  • Water and extra flour
  Tomato Filling:
  • 1 can tomatoes (400g)
  • 1/2 onion, diced
  • 1/2 eggplant (~150g), diced
  • 1 tsp olive oil (or more)
  • fresh thyme and rosemary
  • salt & garlic flakes
  • A few Olives (i totally forgot...)
  Spinach filling:
  • 500g spinach
  • 200g bear's garlic tofu, diced (may sub basil, olive or smoked tofu, if you can't find it)
  • 1/2 onion, diced
  • 1 tsp olive oil
  • salt & garlic flakes

Make the dough first. To do this, pre-heat the oven (very low heat). Mix the flour with yeast and salt, then slowly add in water, kneading, until it's a thick, soft dough, not sticky! I don't know how to describe best, it's best if you've made pizza before, or you can use your favourite Pizza dough mix.

Squish the dough into one ball, put it in a big bowl, cover with a kitchen towel and put it in the oven until it's doubled in size.
While in the oven, prepare your filling. Sauté the onion in oil until golden, then add spinach and tofu or tomatoes and eggplant. Add salt, and thyme and rosemary to the tomato sauce and let both fillings bubble on medium heat. The longer it cooks, the better it will taste!

Take your dough out of the oven, pre-heat and roll it out with some flour, about 3mm thick. Cut it into 15x15 cm squares.
Put them on a baking tray lined with parchment paper, place 1-2 tbs filling on each one and fold it into a triangle, then roll the edges in so the filling can't leak. Bake until lightly browned and crispy.

You can eat them right out of the oven, but they taste a LOT better if you give them the chance to cool down. 

Happy Halloween everyone!