Hi friends! First of all, I’d like to announce that I’m cutting recipes down to once a month. From your clicks I can see what interests you most, and I feel like once a month is better suited to idealizing Bummed Out Bailey subject matter. I’d love to know your thoughts on post preferences in the comments or on the contact page.
Valentine’s Day is this week and this side dish is SPICAAAYYYY. Here’s another simple recipe. Cause ain’t no one got time for anything else while in the throes of SAD.
1 white onion, chopped 1/4 c olive oil 1 t sea salt 1/2 t cayenne pepper 1/2 t ground turmeric 1/4 t ground cumin ~4 russet potatoes, peeled and diced 2 tomatoes, chopped
In a medium size skillet, lightly brown onion.
Add sea salt, cayenne, turmeric, cumin, and potatoes and cook ten minutes, stirring occasionally.
Stir in tomatoes, cover skillet, and cook for another ten minutes.
Serves eight as side dish.
Bummed Out Bailey Rating: 9/10 Rick-the-Meat-Eater Rating: 10/10
Are those red peppers? Hmmm. No. *tastes potatoes* I like these a bunch.
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What’s up everybody it’s me, mister steal-yo-gurl-with-Indian-food.
2 potatoes 1 T sea salt, divided 1 T cornstarch 1 t ground ginger 1 t ground cumin 1 t cayenne 1 T chopped fresh cilantro 1/2 T ground black pepper 3 1/2 T olive oil, divided 1/2 t black peppercorns 2 whole cloves 2 small dried chili peppers, chopped 1 t cumin seeds 2 bay leaves 1 onion, chopped 1/2 T fresh ginger, grated 2 cloves garlic, minced 2 t curry powder 1 t ground turmeric 1 t tomato paste 1 T water 1 tomato, chopped 1 15 oz can garbanzo beans, drained
Place potatoes into a large pot, cover with water, and add 1/2 T sea salt. Bring to boil, then reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel potatoes. Peels should slide off pretty easily after boiling!
In a bowl, mash together cooked potatoes, cornstarch, ground ginger, cumin, cayenne, cilantro, remaining 1/2 T sea salt, and pepper. Mash together using a fork, masher, or your hands if you’re feeling wild. And particularly clean. Your hands. Your hands should be clean.
Oil (clean) hands and divide potato mixture into four portions. Pat each into a patty about 1/2″ thick.
Heat 1 T oil in a skillet over medium. Fry potato cakes about three minutes on each side. Then, remove them from skillet, set aside, and keep warm.
Grind peppercorns and cloves with a bullet-type blender or mortar and pestle if you got it like that.
Heat remaining 2 T oil in skillet over medium-high. Stir in chili peppers, cumin, and bay leaves. Then, add onion, fresh ginger, and garlic. Stir until onion is golden, about three minutes. Then, add pepper-clove mixture, curry, and turmeric.
Dilute tomato paste in the water and then stir it and the chopped tomato into the skillet. Cook over medium heat until the tomato has softened, about three minutes. Stir in chickpeas and let mixture flavors meld over low heat for ten minutes.
Take bay leaves out and spoon chickpea mixture over the potato cakes. Sprinkle with cilantro leaves and serve.
Bummed Out Bailey Rating: 6/10 Spicy, which I like, but a little too time-consuming to make IMHO. Rick-the-Meat-Eater Rating: N/A – Where was that guy?
Do you love Bummed Out Baker as much as I love creating it? Want to help keep it going? Supporthere.
To subscribe to Bummed Out Bakerby email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.
If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.