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  • Sister Clare Josef-Maier

Hearth & Table - April 20, 2021

So... it may be the case that we're way behind on uploading recipes to the blog. That being said, this week you may have found yourself thinking, "Wow, I really wish had the recipe for this!"

You've just hit the jackpot. We're uploading it!

We are so excited about the prospect of reopening our operations in Fall 2021 - we miss you in the kitchen and around the dining tables! Please know that we will return to our usual operations just as soon as it is safe to do so. In the meantime, we hope that you are sustained by this nourishing and delicious food through the end of the year.

Spicy Malaysian potato casserole

Serves 6 as a side dish


1 1⁄2 lbs red potatoes, washed & peeled

1 small yellow onion, peeled & chopped

1 tomato, chopped

1 cup sambal oelok chili paste, or 6 fresh Fresno peppers

6 tablespoons peanut oil or coconut oil

1⁄2 cup coconut cream

1⁄4 cup water

1 tablespoon soy sauce (or fish sauce)

1⁄4 cup palm sugar (or brown sugar)


1. Cook potatoes in 8 cups of water in a pot over medium high heat until the potatoes are fork tender.

Drain and allow to cool enough to handle. Cut into quarters and set aside.

2. While the potatoes are cooking, prepare the spice paste by grinding the onion, tomato, and sambal oelek or red jalapeños in a food processor until very smooth, adding a little water if needed to keep the blades moving. Set aside.

3. Heat the peanut or coconut oil in a skillet over medium heat. Add the ground spice paste and allow it to cook, stirring frequently, for 10 minutes, until the oil separates and rises to the surface. Add the coconut cream, water, soy sauce, and palm sugar. Stir, and cook for another 10 minutes, until the oil separates and rises to the surface again; the separation indicates the spice mixture (sambal) is cooked. Taste and add more palm sugar for sweetness or fish sauce for saltiness as desired.

4. Add the potatoes to the skillet, and stir gently to coat with the sambal. Cook the potatoes in the sambal for 10 minutes, or until the sauce has thickened. Alternatively, preheat the oven to 350 degrees. Place the cooked potatoes in a casserole dish and top evenly with the cooked spice paste, then bake for approximately 25 minutes. Turn off the heat. Carefully remove the casserole from the

oven and serve warm.

Roasted Vegetable Guide – Oven usually at 400.

Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a

single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different dishes.

Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:

Potatoes: 30 min

Onions: 25 min

Zucchini: 10 min

Broccoli: 12 min

Cauliflower: 15 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min

Mushrooms: 35 min

Tomatoes: 15 min

Kale/collard greens: 7 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 10 min

Winter squash: 35 min

(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)

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