What I Ate Wednesday: Jenn's Recipe

This week I made one of Jenn's recipes that I have had bookmarked for some time.  She wrote about it on Monday as A post that didn't get the attention it deserves  so obviously I had to make it that night and give it a little attention.

Let me tell you, Jenn was right.  These samosa stuffed potatoes are delicious!

Of course, as with every single recipe I make I had to tweak it a bit and put my own spin on it.

I baked the potatoes in the microwave, because well, it was 95 degrees out and I didn't want the oven on any longer than absolutely necessary.  Instead of sauteing the veggies I did a braised celery, onion & carrot dish

Yummy veggies

and when they were just barely steamed (still very crunchy) I pulled some out and chopped them up to add to my potato innards.  I also used the braising liquid instead of making a veggie broth.

I hid a little bit of havarti love in the bottoms of the skins.  Creamy, yummy, havarti with dill to add a bit of cooling to the curry spiced deliciousness of the potatoes.

Won't that be a lovely surprise?

I ran out of cumin so I used turmeric instead.  Don't you just love that gorgeous yellowy orange color?

Yum!

 Such delicious veggies.

Mmmmmm

To calm the spiciness a bit I made a yogurt sauce to top the potatoes with.  Greek yogurt, salt, pepper, onion & garlic powder, fresh parsley from the garden and a dash of Bragg's liquid aminos.  Both of the kids were thankful for it as the spiciness of the curry and cayenne were a bit much for them.

Now for the rest of the days meals.  Breakfast that morning was some oatmeal with maple syrup & brown sugar.  Nothing special & not pretty enough to take a picture.

Snacks: Frozen cherries in the morning and carrots dipped in the yogurt dip at night.

Lunch:  Some of my yummy Messican soup.  (Beans & rice in soupy form)  This is a staple here in the Ramon home.  I love it!