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Sunday, July 17, 2016

Hotter than a hot dog...

I get that we are right smack in the middle of summer, but i swear it is too hot to do anything.

I'm in no mood to cook.  To go grocery shopping.  And, somedays, to eat.
Although last week i did actually have hot soup for lunch, but that was mostly because i didn't have to cook it and truthfully I could eat hot soup at any time.  But I digress.

I'm taking advantage of the modern convenience of online grocery shopping, because it feels like too much effort to get in a hot car, drive for groceries, shop in a crowed store only to have to schlep bags back to the (which is again hot), drive home, and finally schlep stuff into the house.  Yeah, I'm not here for that right now.  And online shopping keeps me from 
doing this:



(Image source: http://data.whicdn.com/images/10789527/large.jpg)


So that's what's up with me.  That and I had a delicious trio of salads made by my boss last week - wheat berry, quinoa, and orzo each a different salad but so, so good.  I've pinned some ideas so check out my Pinterest page.


Stay cool.   

Sunday, June 26, 2016

Starting from scratch

 It's been a very long time since I've posted, let alone think about this blog; life happens.  And if I'm completely honest, although no one reads this blog, I felt overwhelmed for sometime - I don't want to overshare and I don't want to come off like I think I'm some type of cooking expert,  I'm just a little librarian that likes to cook.

Exempt, not.

Not only have I not been blogging, I haven't been cooking either.  I dabble.  But I have not taken the time to cook anything; nothing new, inspired by what I'm reading, or old favorites.  I lost the thing that made cooking fun.  Over my life time in the kitchen I've made more than my share of mistakes, cooking disasters that I've had to eat.  I've also had many happy surprises. 

I currently find myself with much on my plate and concerns aplenty, and that seems to have brought me back to the kitchen.  That's the universe at work.  I'm fairly certain there's a quote about seeking shelter in a storm, but I can't think of it at the moment.

I'm in the kitchen making risotto with asparagus at the moment and grateful to be back in comfort and safety of my kitchen.

Also just got incase someone is reading this and worrying over me - don't I'm happy and good.  I just have a lot of life stuff right now.

Sunday, October 4, 2015

Time for stew

I’m going to be honest here, I didn’t even really realize that I hadn’t posted anything, I’ve been so busy.  Summer always does that to me.  And I’m not promising that I’m going to go back to blogging regularly, but I’ll try.   I post here for me more than anyone else, so…

Anyway, the weather has turned cold quiet suddenly; and I suspect it’s going to be a very, very cold winter.  The only thing that saves winter for me is the fact that I like soup & stew.  This past week I made the equivalent of a vegetable curry stew, I’m sure that is not the correct cultural name, but I don’t really think what I made qualifies as a Dhal, but it was close and completely influenced by A Bollywood Affair by Sonali Dev.  It’s funny how reading can influence what I want to eat, but it’s something as natural to me as breathing.   After looking at a few recipes, I decided to just go with my gut and put together a meal based on what I wanted rather than a specific recipe.  I think it turned out fairly well and I’d make it again.

Vegetable Curry Stew

2 small eggplants
½ bag frozen cauliflower florets, thawed and diced
½ bag frozen sweet potatoes, thawed and diced
½ large white onion, diced
1 cup  Channa Dal
2 tbsp. minced garlic
3 tbsp. cilantro
Tumeric
Garam Masla
Ground Cumin
Ground Coriander Seed
Salt & Pepper
Olive Oil
Vegetable broth

Clear dal of any stones and soak in hot water until most water has been absorbed.

In a large pot, add about 2 to 3 tablespoons of olive oil.  Add garlic and onion.
Peel and dice eggplant, to pull water & bitterness out of eggplant salt and place on paper towels for 10 to 15 minutes. 
Once water is drawn out of eggplant add them to the onions.
Add cauliflower and sweet potatoes.
Season generously with spices.
Add cilantro.
Add dal.
Cover with vegetable broth, about 3 cups.


Cook  covered over medium low to very low until vegetables and beans are soft, about 45 minutes.  To get to a thicker stew-like consistently cook uncovered for an additional 15 minutes.

Thursday, June 11, 2015

Winter in Summer



I was in the mood for Swiss Chard, but hadn't a clue what to do with the bunch I purchased, mostly because I usually add my chard to risotto.  I came across a recipe on Chow.com for lentils and chard with Feta cheese.

After skimming the recipe I made my own version, pictured above, it's delicious - but definitely a meal for Winter or Fall not 91 degrees in Summer.

Recipe & links to follow on Saturday.

Friday, May 29, 2015

Saturday, April 25, 2015

Avocado Hummus

PI have been craving a vegetable based sandwich for a few weeks;I know it sounds odd, but it's what I wanted.  A restaurant near my job had something that was interesting, if I'm being kind, but bad on delivery.  Too many flavors and ingredients that didn't match up well.  Anyway I finally got to make something closer to what I wanted today. The highlight though was the avocado hummus.
Addition:

A colleague read this post the other day and asked for the recipe, so I'm posting.

Avocado Hummus
1 15.5 oz can garbanzo beans, drained and rinsed
2 small avocados
1 clove of garlic minced
Juice of ½ lemon
1/3 cup Olive Oil
Salt & Pepper to taste.
Directions:
Put all ingredients in in a food processor and process until smooth.
If needed add more Olive oil and/or lemon juice for taste and smoothness.
If you don’t have fresh garlic you can substitute garlic powder.
*Most hummus recipes call for tahini, you can use a small amount of sesame seeds or peanut butter if you want a nutty taste, I don’t find that I need it.
Use as dip or spread
Veggie sandwich:
You favorite bread, veggies of choice. 
I used cucumbers, tomatoes, and baby romaine.

Sunday, April 19, 2015

Just add bacon!

Cheddar biscuits with bacon? Yes, please!

 

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