Chana Aloo, Floribbean Soda Bread, Stuffed Stuff, Savory

Chana Aloo 
Chana means Chickpea, and Aloo means Potato.  Simple, eh?  This curry comes to us from the Caribbean island of Trinidad, not directly from the Indian sub-continent.  There was, in the early days, a heavy British and Indian influence in the island of Trinidad which explains how they came to love curries and similar hot dishes there.  

The spice blend is strongly Indian, but with unique Caribbean influences, as you'll see.  A great dish to serve to a large group, this recipe easily serves 6 with a side of rice.

Flavor Base
1 large Sweet White Onion, diced
2-3 cloves Garlic, minced
2 Tbsp +/- Curry Powder, how hot do you like?  I used 1 tsp of a hot Jamaican curry powder
10-15 crushed Allspice Berries
6-8 crushed Clove seeds
1 tsp fresh grated Nutmeg
Salt & White Pepper to taste

Saute this together in a large pot or big skillet until the onion is translucent and softened. To the base add:

16 oz cooked Chickpeas
2+ cups 1/2" diced White or Red Potato (skin on for nutrients)
18-20 halved Cherry Tomatoes
2 cups Water or broth
A large handful of stemmed fresh spinach

Cover and simmer until the potatoes are tender (about 20 minutes) and the sauce is thickening.  Adjust the spices as needed.  If you want the sauce thicker, add a bit of Wondratm or Cornstarch.

  Serve over rice.


Floribbean Soda Bread
This is my take on Irish soda bread. If you not tried it, this is a fun, simple way to get started, almost guaranteed to be a success from the start.  Buttermilk is something we have to go out and buy special these days.  You can find it, but having to go shop for it cuts down on the spontaneity of making a loaf of fabulous bread.  On the other hand this is Florida, and we do have a lot of lemons around.  Lemon juice + milk = soured or buttermilk, which gives the bread a slight tanginess that is really nice.

4 cups AP Flour, or a mix of AP and Whole Wheat Flour if you choose
1-1/2 tsp Baking Soda -- otherwise it isn't soda bread!
3/4 tsp Salt
1-3/4 cup Milk or Half & Half (my preference)
Juice of 1 Lemon

Preheat the oven to 425F.

Mix the dry ingredients together in a bowl.  In a measuring cup, add the lemon juice to the dairy, and stir.

Gently combine the buttermilk into the flour mix using a fork.  Stir until all the flour gets damp. Then plop it out onto a floured counter.  Knead with oiled hands until it all just comes together and you get a nice domed ball about 2" high and 6" in diameter.  Don't over-knead  though.  Lightly dust a baking sheet with flour or cornmeal and transfer the ball to it.

Bake for 30-40 minutes until GB&D and the loaf thumps 'hollow' sounding on the bottom.  Cool a bit before slicing and slathering with butter!

Stuffed Stuff
In this case, stuffed smallish eggplants, and  Butternut Squash Bowls.  The eggplant is stuffed with a North African mixture of sautéed onion, tomato, and carrot and topped with chickpeas.  The butternut bowls were 'leftovers' -- I'd used the necks of the squash to get nice cubes for the Savory Squash Casserole below.  I filled the bowls with a combination of frozen mixed vegetables and a small handful of Boca Crumblestm,  from the Boca Burger folks, that was lurking in the freezer.

Stuffed Eggplant

Butternut Bowls

Savory Squash Casserole
We get kinda tired of the usual sweet winter squash recipes with brown sugar and butter, or marmalade.  This is my take on a savory butternut squash dish.

2 cups cubed Butternut Squash (I used just the necks)
1 chopped Red Beefsteak Tomato
1 chopped Yellow tomato
1 Sweet Onion, diced
Cavender'stm Spice Blend to taste
Italian Seasoning Blend to taste

Toss the squash cubes with a bit of EVOO and dust them with Cavender's.   Add the chopped tomatoes seasoned with an Italian blend. Mix in the onion and place in a 9x9 baking dish.  

Bake at 400F for 25-30 minutes until the squash is tender.