I’m not sure if there’s a rule against re-posting old recipes. But I decided that in service of sharing delicious things to eat with you, I should repost my recipe for Skillet Potatoes in Mojo De Ajo (Garlic Oil) from 2009.

Mojo De Ajo means Garlic Oil but it also translates into Garlicky Tangy Oil That You Will Want to Lick From Your Fingers.

In case it’s still unclear, the magic of this recipe is in the Mojo De Ajo. Essentially, you cook a few cloves of minced garlic just until soft – not browned – in a 1/4 cup of olive oil. Then stir in lime juice and salt.

Then, you drizzle it on everything. Potatoes are a great start but broccoli works just as well. I could see putting it on tofu or even serving up some extra (This is crazy. There’s not going to be any extra. That is the whole point.) with a loaf of crusty bread to dip into it.

Find a vehicle for it. I have faith in you.

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Skillet Potatoes with Mojo De Ajo


  • For the Potatoes:
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 4-5 Idaho potatoes, peeled and cubed
  • For the Mojo De Ajo:
  • 1/4 cup extra virgin olive oil
  • 4 to 6 cloves garlic, minced
  • 2 limes, juiced
  • 1 and 1/2 teaspoons red chili pepper flakes
  • 1 teaspoon coarse salt


  1. Make the mojo de ajo: In a small saucepan, heat the oil and the garlic for about 8-10 minutes on low heat until the garlic is soft. It should not get browned. Remove from the heat and allow to cool for a few minutes. Stir in the lime juice, red chili pepper flakes and salt.
  2. In a deep skillet, heat oil on medium heat. Add the onions and bell peppers and cook until the onions and bell peppers soften, stirring frequently to keep from browning.
  3. Add the potatoes and mix in with the onions and bell peppers. Cook covered on medium heat for about 15 minutes until the potatoes are softened. Test with a fork.
  4. Drizzle the mojo de ajo over the potatoes and stir well to coat all of the vegetables. Taste for salt and adjust as needed. Add more mojo de ajo as needed. Serve hot.


Harissa Corn Chowder

February 5, 2019

A light corn chowder is just what the unseasonably warm weather that we had this week called for making. Although, it’s the kind of soup that’s really perfect for any weather.

Juicy plump bites of corn amongst creamy soft potato bites with sweet carrots chunks surrounded by a rich, naturally creamy and sweet soup backed up by just a light hint of heat from harissa.

It kind of doesn’t matter what happens with the weather this week in Hoboken. We’re all set with this soup.

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This recipe is adapted just slightly from 101CookBook’s Corn Soup Recipe. I liked Heidi’s recipe because it was one of the relatively easier corn chowder soup recipes out there and because she called for an extra kick with harissa, which I fully believe should be put on everything.

I took the flavor up a few more notches by adding cumin powder, coriander powder and red chili powder and rounded it out by adding a diced sweet very orange carrot. After cooking the diced onions, potatoes, carrots and garlic until the potatoes and carrots were tender, the potato mixture and corn are added to the broth and simmered.

Because we all deserve to have our cake and eat it too, you reserve almost half of the corn mixture and puree the rest before combining again.

Top the whole thing off with a healthy portion of harissa and chopped scallions. Stir the entire glorious pot together and enjoy. If you prefer to add the harissa in to individual soup portions you can choose to do that instead. 

Harissa Corn Chowder


  • 1 pound potatoes, cut into 1/4-inch dice
  • 2 small yellow onions, chopped
  • 3 medium cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 3 cups vegetable broth
  • 3 cups water
  • 4 cups frozen corn
  • Freshly ground pepper
  • 1/2 cup harissa
  • 2 scallions, diced (optional)


  1. Heat cooking oil in a wide flat skillet. Add the potatoes and carrots and cook for 5-7 minutes until potatoes are almost cooked.
  2. Add the onions and garlic and cook for another 4-5 minutes.
  3. Mix in salt, cumin powder, red chili powder and coriander powder.
  4. Heat 3 cups vegetable broth and 3 cups water until boiling.
  5. Add the frozen corn and simmer for 4-5 minutes.
  6. Stir in the potato mixture.
  7. Remove half of the vegetables and puree the rest. Mix the pureed and reserved portions.
  8. Stir in 1/2 cup harissa.
  9. Adjust for salt and pepper to taste..

I’ve been making a soups on Monday in preparation for the week. What are some of your favorite soup recipes? Healthy soup recipes is a bonus but not a requirement!


When you combine stir fry and noodles, it’s really hard to disappoint anyone. Like really everyone in the house will want to be your friend. Try it. Let me know how it goes.

Plus this stir fried veggie loaded noodles is quick and easy to make, packed with tons of veggies and proteins and belly warming.

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You can easily use other proteins and veggies based on what you have in your fridge. Here are some substitutes to try:

  • Tofu, paneer, tempeh or 2 scrambled eggs in lieu of the seitan
  • Peanuts for the cashews
  • Zucchini, squash, red or green bellpeppers, snow peas, red onions, asparagus and mushrooms. The possibilities are for real endless here.

For the noodles, I used whole wheat linguine but you can also opt for more authentic Chinese noodles, Hakka noodles or soba noodles.

Serve hot and be sure to scrape up the crispy bits from the bottom of the pan.

Stir Fried Veggie Loaded Noodles


  • For the Sauce:
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • For the Noodles:
  • 16 ounces whole wheat linguine
  • Sesame oil for cooking
  • 2 cups seitan
  • 1 small yellow onion, thinly sliced
  • 2-3 packed cups of shredded cabbage
  • 1 cup shredded carrots
  • 1 clove garlic, minced
  • 1/2 cup cashews
  • 2-3 scallions, thinly sliced
  • Cilantro (optional)


  1. Make the noodles according the package and drain when finished cooking.
  2. Heat oil in a large skillet. Saute the seitan until golden. Set aside in a bowl.
  3. Heat oil in same skillet. Saute the onion, carrots, cabbage and garlic until the onions are softened.
  4. Add the broccoli and continue cooking 5 minutes longer.
  5. Stir in cashews.
  6. Mix the seitan into the veggie mixture.
  7. Mix all of the sauce ingredients together and whisk until the corn starch is dissolved. Stir into the veggie mixture and mix well to coat all of the veggies and seitan.
  8. Toss in the noodles and use tongs or a fork/spoon to mix the noodles into the veggie mixture.
  9. Heat on medium for 5-6 minutes until hot.
  10. Garnish with cilantro, chili garlic hot sauce and a few cashews as desired.

Adapted moderately from The Kitchn’s Easiest Chicken Chow Mein.


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I can’t say it is Roald Dahl’s fault, but I think we could agree that he played a hand in it. Cabbage soup for lunch. Cabbage soup for supper. Watery cabbage soup that left you with a horrible empty feeling in your stomach. Remember that from Charlie and the Chocolate Factory? I adore Roald Dahl […]

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Paneer in Creamy Cashew Tomato Sauce

Indian restaurant paneer makhani is next level comfort food…creamy tomato sauce, mild spice in the background and pillowy cubes of chewy paneer. It’s not surprising that paneer makhani has become Surya’s go to Indian food. Of course, this means that any paneer makhani that I make at home has very strong competition to measure up […]

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Vegetarian Red Curry with Wheat Gluten

Thai food is a food I hate to love. Mostly because vegetarian Thai curries are incredibly challenging to find. Stop reading here if you are vegetarian and a lover of Thai food. I’ve ruined Thai curries for plenty of vegetarians and am not looking to add more people to the list. But if you are like […]

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10 Vegetarian Thanksgiving Recipes

It’s not Thanksgiving until I have been asked “What do you eat for Thanksgiving?” Translation: what do vegetarians eat for Thanksgiving? With no turkey as the centerpiece, Thanksgiving is a wide open canvas for vegetarians. The menu generally centers around a decadent eggplant parmesan or Indian main dishes prepared more richly than normal (read: cream in […]

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Cheesy Crispy Quinoa with Broccoli with Mushrooms

Discovering that your child loves quinoa is like coming home to find the dishes done and laundry folded (side note: thank you progressive education school with a cafeteria that provides healthy, nutritious meals). This combined with discovering the texture of roasted, cooked quinoa (spoiler alert: crunchy bits, soft fluffy bits, same nutty flavor) borders parent […]

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