¡Papas Guisadas!

Confession: I had no idea what these were called until I brought home a $1 grab bag of peeled potatoes and bell peppers from Limbo and decided I had to recreate the spicy potatoes Los Gorditos usually serves buffet style at their events.

Living on the same street as both freakin’ Gorditos, I think this shows a lot of reserve, and proper budgeting! After a few minutes that seemed like hours googling ‘stewed spicy potatoes’ on my stupid blackberry, I went to work. Many hours later, I returned home and did the following:

¡Papas Guisadas!

  • Ingredients:
    • 5 large, peeled potatoes, diced into large chunks (I used russets – use whatever kind you want, just watch for softness when boiling)
    • 1 bell pepper, preferably brightly colored , sliced into thin strips
    • 2 jalapeno or serrano peppers, roughly chopped
    • 2-3 cloves of garlic, minced
    • generous pinch of onion powder, or if you’re not me, 1/2 yellow onion
    • 1 pint cherry tomatoes, halved (note: I used fresh cherry tomatoes because I had them, most recipes online call for canned tomatoes, which will make it more stew-y)
    • 1/4 teaspoon salt
    • generous dash of freshly ground black pepper
    • water for boiling
  • Directions:
  1. Bring a large pot of water to a boil and add the potatoes.  Cook for 10-20 minutes, checking for semi-softness.
  2. While potatoes start to cook, warm the oil in a medium-sized pot on medium heat.
  3. Add the garlic, onion element, and hot pepper. Stir frequently and cook for 2 minutes, lower the heat if you need to. If you’re using a real onion, cook for an additional few minutes.
  4. Add the bell pepper strips and tomatoes and stir frequently for another minute.
  5. Once the potatoes are done, drain and to pan. Mix well and add salt and pepper to taste.
  6. Serve!
  7. Optional: As opposed to sauteeing with more oil, if you want this somewhat crispy (and I always do), bake in the oven on parchment paper or a ceramic baking dish at 425F for 15 minutes.

Serving Suggestions: Serve alongside some Mexican style soy curls and greens!  Last night, I assembled baked corn tortilla tacos with the Papas Guisadas, spinach, spiced up cheezy sauce and spicy pinto beans, and they ruled.

Anatomy of a Grocery Trip: Fubonn

Ginger Soba with Bok Choy

tester

I broke in my shiny new camera this past weekend on an epic adventure with Ms. Strawberryrock (more to come, obvs) and a dedication to Asian noodle dishes after a trip to Fubonn for groceries.  The dish above is a test recipe for Isa Chandra Moskowit’z current project, a low-fat cookbook.  I can’t say much, but there’s a lot of satisfying ginger and bok choy action going on.

Wandering Fubonn….

Fubonn trip.

I  picked up:

  • buckwheat soba
  • rice vermicelli – I’m obsessed with the idea of making Tofu Buns at home.
  • agar powder
  • frozen gluten – I think I’ve finally found the type that the late Nhut Quang used in their addictive BBQ Roasted Gluten I miss so.
  • fresh ginger – so inexpensive here!
  • fresh udon noodles – for a quick recipe in The Kind Diet I’ve been eyeing.
  • vegetarian fish sauce – to complete my collection of vegetarian mushroom oyster sauce and vegetarian hoisin sauce.
  • lychee drink – to have on hand for lychee martini desires, clearly.
  • gyoza wrappers – for Thanksgiving!
  • tapioca starch – restocked
  • frozen bean curd sheets – for excitement! for stir fries! for soup!

veggies. Having quick access to stellar local produce, I couldn’t bring myself to buy the veggies I wanted for a recipe yesterday, wrapped in plastic, unnecessarily on Styrofoam or just having seen better days, so I skipped.  I hit up New Seasons on my way home.

sweet! It’s been a couple months since I searched the frozen faux meat aisle of Fubonn, and I excitedly noticed a new addition: frozen lemongrass gluten sticks! on sugar canes! as seen at Asaase Ital (jerk seasoned), Van Hanh and numerous vegetarian restaurants in NYC, among other places.  I passed trying to be economically wise, but I will not resist on a future visit.

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