Indian chicken and potatoe stew

This recipe is adapted from here.

2 chicken breasts, cut in cubes
2 potatoes, cut in cubes
4 tomatoes, cut in cubes
4 teaspoons oil
1 teaspoon cumin seeds
¼ teaspoon asafoetida
¾ teaspoons turmeric
1 teaspoon ground coriander
¼ teaspoon chili powder
¾ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garam masala
¾ cup chicken broth
Salt to taste

  1. Heat 2 teaspoons of oil in a pan. Sauté the garlic and chicken until the chicken is cooked on the outside, then set the chicken aside.
  2. In the same pot, heat 2 additional teaspoons of oil, then sizzle cumin seeds and asafoetida for about 30 seconds.
  3. Add the tomatoes, turmeric, coriander, chili powder, paprika, cayenne pepper and salt. Stir well and cook for about 1 minute.
  4. Add the potatoes. Stir well and cook for about 3 minutes.
  5. Add the chicken and garam masala, stir well.
  6. Add the broth, bring to a boil, then lower the heat and cook until the potatoes are tender, about 20 minutes.
  7. Serve with rice.

Aloo broccoli sabzi (potato broccoli stir fry)

This recipe is adapted from the Simple Indian Recipes blog.

1 crown of broccoli, cut in small florets, stem peeled and cut in small cubes
3 potatoes, peeled and cut in small cubes
1 tablespoon oil
¼ teaspoon mustard seeds
½ teaspoon cumin or fennel seeds
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
¼ teaspoon cumin powder
1 pinch asafoetida
Salt to taste

  1. Heat oil in a pan and add mustard seeds. When mustard seeds start popping, add cumin or fennel seeds.
  2. Add potatoes, salt and turmeric. Stir fry in medium heat until potatoes are half cooked.
  3. Add the broccoli. Stir fry in medium heat until the broccoli turns dark green.
  4. Add red chili powder, cumin powder and asafoetida. Finish cooking in low-medium heat for 3 more minutes or until potatoes are soft.

Berry and feta cheese salad in a jar

Here is another recipe for a refreshing salad in a mason jar, found on the same page as the previous one.

Balsamic vinaigrette (2 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper)
Strawberries, cut into halves or quarters
Carrots, cut into matchsticks
Almonds, slivered
Feta cheese, cut in small cubes
Flax seeds
Mixed greens

  1. Add ingredients to the jar in the same order as in the ingredient list.
  2. Toss by inverting the jar before eating.

Carrot greens and quinoa soup

Another tasty way to use carrot greens, found here.

1 onion, sliced
1 carrot, sliced
1½ cups carrot greens, finely chopped
½ cup quinoa, rinsed
2 tablespoons olive oil
2 teaspoons beef bouillon
5 cups water

  1. Sauté the onion in olive oil.
  2. Add the other ingredients, bring to a boil and simmer for about 20 minutes, until quinoa and carrots are cooked.

Vermouth and curry dressing

This is a neat dressing, which goes well on a carrot and carrot greens salad. I found it on the WhiteOnRiceCouple blog.

2 tablespoons white wine vinegar
2 tablespoons dry vermouth
2 teaspoons Dijon mustard
2 teaspoons soy sauce
½ teaspoon curry powder
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons olive oil

Simply mix ingredients to an emulsion and voila!

Mediterranean salad in a jar

Making a salad in a jar has some advantages: jars are easy to carry, salads look pretty, and only ingredients at the bottom of the jar are in contact with the dressing, until you mix. So, everything remains fresh and crunchy if put in the correct order in the jar. There are plenty of recipes around and I have tested some from this page, including the one below.

Balsamic vinaigrette (2 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper)
Artichokes (can or antipasto)
Black olives
Tomato, cut in bite size pieces
Cannellini beans (can or antipasto)
Cucumber slices
Parmesan shavings
Pine nuts
Mixed greens

  1. Add ingredients to the jar in the same order as in the ingredient list.
  2. Invert the jar to mix before eating in the jar.

Coconut-breaded Swiss chard stems

This unexpected and delicious recipe is from Poor and Gluten Free blog. It is a good way to use the chard stems left after making chard chips.

1 bunch of Swiss chard stems, leaves removed and cut in bite-size chunks (about 1 inch)
⅓ cup starch (e.g. corn starch, potato starch, tapioca)
½ teaspoon salt
⅔ teaspoon cinnamon
2 eggs
2 tablespoons honey
1½ cup coconut flakes

  1. Preheat oven to 400°F.
  2. Mix the starch with salt and cinnamon in one bowl, the egg and honey in a second bowl, and set the coconut flakes in a third bowl.
  3. Coat the chard stems with the seasoned starch, followed by the eggs and honey, and the coconut flakes.
  4. Arrange on an oiled baking sheet and bake for about 10 minutes. Stop when the coconut is browned and slightly crispy on both sides.
  5. Optional: Make patties with left-over ingredients and bake for about 4 minutes on each side, until browned and crispy.

Chard chips

I found this recipe on The Vegan Crew blog. It is an easy and tasty way to prepare chard leaves. The seasoning here is minimal, but any combination of spices can be used.

1 bunch rainbow chard, washed, dried and destemmed, cut into chip-sized pieces
2 tablespoons oil
1 tablespoon apple cider vinegar
Salt and pepper, to taste

  1. Pre-heat oven to 350ºF.
  2. Toss the chard with the oil, apple cider, salt and pepper.
  3. Spread chard pieces on a baking sheet with no or little overlap.
  4. Bake for 10-15 minutes, or until crispy. Use a thin spatula to collect the chips.

Knitting tables with kable

The kable function from the knitr package allows to display nicely formatted tables using R Markdown, as explained here. I recently encountered unexpected behaviour of kable when calling it from lapply or a function, which led to this post on StackOverflow. The answers were very detailed and enlightening, and I invite you to read them. They could be summarized in two points: be aware of side-effects, and prefer cat (with new lines) to print.