Channa & Aloo Roti (Trini Style)

Ingredients:

  • 2 tablespoons. olive oil
  • 4 cloves garlic, minced
  • 1/2 large red or white onion (or 4 shallots, or a combination of onion & shallots), diced
  • 6 potatoes, scrubbed but not peeled, and diced into bite-sized cubes (about 2cm or 3/4″)
  • 3 (540 mL/ 19 oz) cans chickpeas
  • 2 heaping tablespoons curry powder
  • 1 big pinch dried red chili flakes (or a few shakes of hot sauce, Tabasco is great here)
  • 2 cups water
  • Salt, to taste

METHOD:

  1. In a large thick-bottomed pot over medium-low heat, sweat olive oil, garlic and onions until translucent (about 5 minutes).  Add potatoes, cover the pot with a lid, and cook until potatoes are fork-tender (about 15-20 minutes).
  2. In a glass or mug, combine curry powder & chili flakes with 1 c. water and mix well.
  3. Add the chickpeas, curry powder mixture, and extra water to the potatoes.  Stir well to evenly cover the potatoes and chickpeas with the curry mixture.
  4. Cook over medium heat until there is no extra liquid in the curry.  You will need to stir frequently (every 5 minutes or so) to avoid burning curry on the bottom of the pot.  Season with a sprinkle of salt.

SOURCE:

Channa & Aloo Roti (Trini Style)

LESSONS LEARNED:

This takes a long time. Allow at least an hour.

Easy Beef Stroganoff

INGREDIENTS
  • 1 pkg (340 g) CATELLI® BROAD EGG NOODLES, COOKED
  • 1 lb (500 g) thinly sliced, fast-fry beef
  • 3 tbsp (45 mL) all-purpose flour, divided
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) each sliced onions and mushrooms
  • 2 cups (500 mL) sodium-reduced beef broth
  • 2/3 cup (150 mL) crushed or puréed tomatoes
  • 1 tsp (5 mL) paprika
  • 1/3 cup (75 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh parsley
INSTRUCTIONS
  1. Cook noodles according to package directions. Meanwhile, toss beef with 1 tbsp (15 mL) of the flour. Heat half the oil in a large skillet set over medium-high heat. Brown beef evenly. Remove to a plate. Reduce heat to medium. Add remaining oil, onions and mushrooms. Sauté for 5 minutes or until tender.
  2. Whisk broth with remaining flour, tomatoes and paprika until smooth. Add to the skillet; cook, stirring, for 10 minutes or until thickened. Stir in sour cream, beef and parsley. Season with salt and pepper to taste. Serve over hot noodles.

From Catelli: https://www.catelli.ca/en/recipes/easy-beef-stroganoff/

Southern Macaroni and Cheese

  • YIELD8 to 10 servings
  • TIME35 minutes, plus cooling
Southern Macaroni and Cheese