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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!

Saturday, February 28, 2015

Test kitchen

Saturday morning test kitchen - baked oatmeal cups.

Inspired by a book and Pinterest, it's still a work in progress but I think I just figured out Christmas morning breakfast.


Wednesday, February 25, 2015

Spicy & sweet smoothie

I accidentally purchased the wrong beets, I don't know how one does this but if it's possible I'll do it.  The whole truth is I didn't even notice I brought the wrong thing until I got home, but as the saying goes the cook eats her mistakes.

My mistake yielded 2 spicy, but yummy smoothies.  Raspberry-beet, which reminded me of a Bloody Mary and the one pictured below beet, mango & banana.

If you're looking for a change in your daily green smoothie I highly recommend beets.
 

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