Spicy Roast Potatoes

1lb potato


salt to taste

spices 1:

2 teaspoon cumin seed

spices 2:

1 teaspoon ground coriander

1 taespoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon garam masala


boil potatoes until half cooked, drain.

roughen edge of potatoes by shaking around in the pan or use fork(very slow) or a big sieve to shake the potatoes up.

fry spice 1 gently in ghee, until fragrant

take off heat and mix in spices 2, then add potatoes to the pan

stir until potaoes all covered in the spice mix. Transfer to roasting pan

roast in normal way approx 30 min to forty mins



Ingredients for Vegetable Filling

1 small sugar pumpkin, roasted

3 large carrots

2 celery stalks

2 cups vegetable stock

1 small white onion (or half of a large one)

1 bunch of kale (about 8 cups chopped, stems removed)

1 can of white kidney beans

4 garlic cloves, crushed

generous salt and pepper

pinch of pepper flakes

olive oil for sautéing

Ingredients for the Roux

1 generous pat of butter

2 tablespoons flour

vegetable stock, about 2 ladles full (taken from above)

salt, pepper

Ingredients for Crust

1 3/4 cup flour

1 stick of butter

2 egg yolks

1/2 cup of parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon white pepper

1 egg for egg wash (optional)


Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine ingredients for the crust with your hands or stand mixer. Roll out dough on a well floured surface in the shape of your oven-proof bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls and pinch edges around the rim. For a shiny looking crust, brush an egg wash over the pie before baking. Bake for 35 minutes on 375 F.

PumkinPotPie01 1 


  • 10 lb smoked ham with rind, preferably shank end
  • 1 cup unsweetened apple juice or apple cider
  • 1⁄2 cup Dijon mustard
  • 2/3 cup brown sugar
  • 1⁄4 cup honey


  1. Preheat oven 325F.
  2. Place ham in large roasting pan. Pour apple juice over. Cover ham completely with parchment paper, then cover ham and pan completely with heavy duty foil, sealing edges tightly.
  3. Bake about 3 hrs and 45 min, until thermometer reads 145. Remove ham from oven. Increase oven temp to 375F.
  4. Remove foil and parchment from the ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1⁄4 inch thick layer of fat from ham and discard. Using long sharp knife, score fat in 1”wide, 1⁄4” deep diamond pattern. Spread mustard evenly over fat layer. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 min.
  5. Transfer ham to cooling platter, let cool at least 45 min. Slice and serve warm.


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 (19 ounce) cans kidney beans, drained and rinsed
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can green beans 1 cup macaroni
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can green beans 1 cup macaroni


  1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat.
  2. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon, season with parsley, oregano and basil. Simmer for 20 minutes.
  3. Stir in cabbage, corn, green beans and pasta. Bring to a boil and then reduce heat. Simmer until vegetables are tender and pasta is al dente.
  4. Add more water if needed.

Reference: allrecipes.com



Lemon Chicken and Potato Bake with Meyer Lemons

recipe by "Cravings of a Lunatic"

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour


4 split chicken breasts
2 pounds of baby potatoes, cut in half
2 cups of Italian Salad Dressing (We suggest LITEHOUSE ORGANIC BALSAMIC VINEGRETTE)
2 meyer lemons, sliced thinly
Rosemary, optional
Coarse salt, to taste
Water, add if needed (I added about 1/2 cup around the thirty minute mark)


  • Preheat oven to 425 degrees F.
  • Spray a 9 x 13 casserole dish with non-stick cooking spray.
  • Lay the chicken breast down in the dish, I put them towards the corners.
  • Add the potatoes and spread evenly in the dish.
  • Pour the dressing over top of the chicken and potatoes.
  • Lay lemon slices over the chicken and potatoes randomly.
  • If you want rosemary you can add it now, or just use it for garnish later. Some folks like rosemary, some don't. So it's a completely optional ingredient.
  • Place the casserole dish in the preheated oven. Cook for 55 minutes total. (Check the chicken at 30 minutes to make sure there's enough liquid, and stir the potatoes around. If you need more liquid you can add some water at this point. I baste everything at this point to keep the chicken moist. Slide the casserole dish back in the oven and cook for another 15 minutes. Check again by pulling the dish out of the oven and baste again, and move the potatoes around a bit. If you need some water add some. Slide back in and cook for another 10 minutes.) The basting will really help. Don't be shy to add a little water if the dressing cooks off too quickly.
  • Remove from the oven. Discard rosemary.
  • Transfer everything to a big platter and serve family style, or just place the casserole dish on a heat resistant trivet on the table.
  • Serve with a big old lemon chicken loving smile!


You can add water as it cooks to keep it moist and prevent it from sticking to the pan. I added about 1/2 cup at the thirty minute mark. Just keep an eye on it and add as needed.


  • 2 tablespoons Butter
  • 1 large Onion, diced
  • 2 tablespoons Hungarian Paprika
  • 1 pound Beef - cut into 1/2-inch cubes
  • 6 - 8 cups Water
  • 2 - 3 cloves Garlic - finely chopped
  • 2 tablespoons Vinegar
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Caraway Seeds
  • 1 teaspoon Dried Marjoram
  • Salt and Fresh Ground Pepper to taste
  • 2 - 3 medium Potatoes, peeled and diced


  1. Heat the butter in a large, heavy pot and saute the onion until tender but not brown, about 5 minutes. Stir in the paprika and cook for 1 minute.
  2. Add the beef and stir until the meat is lightly browned.
  3. Add the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour.
  4. Add the potatoes and simmer 15 to 20 minutes, until the potatoes are tender.