tag:blogger.com,1999:blog-36050441927203841062024-02-18T21:03:15.214-08:00KhavanuAll things food and drink (and travels too).Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-3605044192720384106.post-37335010431079654792015-05-20T13:00:00.000-07:002015-05-20T13:00:05.251-07:00Burritos with Avocado Crema<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorlOAVGdim-cOOFEaUPPggt1oqeqRUQWVN7ViIJqp8732Cd4kI9nFW9_f4yuwzOOuoVZ98nZ91t33VZCyoex2Jy1MwoMFdY87gWiAM5wpa4b1CNeLH1UaPmuYxU2_IlkaTOEUr4ZYlDQ/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorlOAVGdim-cOOFEaUPPggt1oqeqRUQWVN7ViIJqp8732Cd4kI9nFW9_f4yuwzOOuoVZ98nZ91t33VZCyoex2Jy1MwoMFdY87gWiAM5wpa4b1CNeLH1UaPmuYxU2_IlkaTOEUr4ZYlDQ/s640/IMG_1215.JPG" width="480" /></a></div>
<br />
Here is an awesome recipe you should customize and make. I like to pop up here every once in while and put a recipe up. We have made this about 3 times. It's really good. I got fancy last night and made an avocado cream sauce which was finger-licking and plate-licking good.<br />
<br />
I make a version of dry-baked burritos that use 10" tortillas that are stuffed with pinto beans, onions, garlic, potatoes, and 1 of the <a href="http://fieldroast.com/product/sausage-links/">Field Roast Mexican Chipotle sausages </a>(or you could use Morningstar sausages). I've made this a few times and I never measure anything so here is an approximation. You can customize to whatever you have on hand.<br /><br />
<b>Burritos with Avocado Crema</b><br />
<i>Yield: 4 servings</i><br />
<br />
<u>For burritos:</u><br />
3/4 cup dry pinto beans, soaked for at least 4 hours, or substitute 1, 14 oz can of cooked pinto beans.<br />
Olive oil<br />
1/2 small onion<br />
1 clove garlic<br />
1 small waxy yellow or red potato<br />
1 Mexican-Chipotle Field Roast sausage, crumbled<br />
1.5 cups shredded cheese, like cheddar<br />
8-10 10" tortillas<br />
<br />
<b>Avocado Crema</b><br />
<i>Yield 1 and 1/2 cups</i><br />
<i>Recipe adapted from the Hass Avocado Board <a href="http://www.avocadocentral.com/avocado-recipes/Chicken-Tacos-with-Hass-Avocado-Crema">here</a>.</i><br />
<br />
2 ripe avocados<br />
1 lime<br />
1/3 cup yogurt<br />
some cream<br />
water to thin<br />
salt<br />
Jalapeno, deveined and deseeded (optional)<br />
Recipe follows in main directions<br />
<br />
<u>For garnishing finished burritos:</u><br />
Thinly sliced lettuce, like Romaine<br />
Chopped cilantro and spring onions<br />
<br />
<u>Directions:</u><br />
1. Cook pinto beans and potato together in the pressure cooker. I use the smaller fry pan. Place soaked beans in cooker, and add enough water to the 1/2 indication level. Place whole, unpeeled potato on top of the beans. Cover, heat over high heat, and bring to high pressure. Cook 14 minutes on high pressure turning the heat down to maintain high pressure.<br />
<br />
Since a potato has been added to the pan, watch the pressure cooker to avoid pressure falling once it reaches pressure. Once time is up, use the natural release method to let cool. Once cooked and cooled, drain the pinto beans and peel the potato once cool enough to handle.<br />
<br />
Preheat oven to 350 º F; Lightly grease a large baking tray that is 9 x 12".<br />
<br />
2. In a wide and deep saute pan, heat up olive oil and saute the onion and garlic together. I usually wipe out the pressure cooker fry pan and use the same pan to avoid using too many pots. Add in the Field Roast sausage crumbles and then cube the potato and add it in. Taste for salt and add some if it needs it. Turn the heat off and stir everything together to combine it well.<br />
<br />
3. Set out the tortillas and cheese on a plate. Taking 1 tortilla at a time, add 1-2 tablespoons of cheese and spoon about 1/4 cup or more of the bean mixture in the center of the tortilla. Take up the sides, and center it by pushing up then down. Fold the sides in from the middle and roll the burrito up tucking the sides inside so no filling spills out. Put seam side down in pan. Repeat with all burritos. Once done, set burritos in oven and bake for 15-20 minutes watching that the tops don't get too brown.<br />
<br />
4. In a blender, add the flesh of the avocado, the juice of the lime, about 3 tablespoons of water, and the yogurt, and the jalapeno. Blend. If too thick, thin with water and then add the cream. Adjust for salt and lime juice. You want it creamy but not too thin. Once done set aside.<br />
<br />
5. Now to plate everything: Place 2 burritos on a plate and smother them with the avocado crema. Top with cilantro and spring onions and lettuce. Serve immediately.<br />
<br />
Now, if you'll excuse me, I have some leftover burritos to devour. Happy Spring - almost Summer!<br />
<br />
<div>
<br /></div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-86422479768292213692014-11-26T14:00:00.000-08:002014-11-26T14:00:03.079-08:00Olympics<div>
<a href="https://www.flickr.com/photos/slammgrass/15147793980" title="Hurricane Ridge by slammgrass, on Flickr"><img alt="Hurricane Ridge" height="640" src="https://farm4.staticflickr.com/3850/15147793980_bb4b4b395f_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15334510185" title="Third Beach by slammgrass, on Flickr"><img alt="Third Beach" height="246" src="https://farm3.staticflickr.com/2944/15334510185_9b689260ca_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15311472136" title="Camp by slammgrass, on Flickr"><img alt="Camp" height="640" src="https://farm4.staticflickr.com/3858/15311472136_3d7dfb274e_z.jpg" width="433" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15334205062" title="Tide pools by slammgrass, on Flickr"><img alt="Tide pools" height="640" src="https://farm3.staticflickr.com/2944/15334205062_49881556b9_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15147977537" title="Barnacles by slammgrass, on Flickr"><img alt="Barnacles" height="640" src="https://farm4.staticflickr.com/3902/15147977537_11cf4915a4_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15147979517" title="Seaweed by slammgrass, on Flickr"><img alt="Seaweed" height="640" src="https://farm4.staticflickr.com/3922/15147979517_82656192cb_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15334505565" title="Third Beach by slammgrass, on Flickr"><img alt="Third Beach" height="640" src="https://farm4.staticflickr.com/3918/15334505565_8926708bb1_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15331347701" title="Third beach by slammgrass, on Flickr"><img alt="Third beach" height="640" src="https://farm4.staticflickr.com/3920/15331347701_06bcf425d1_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15147928898" title="Untitled by slammgrass, on Flickr"><img alt="Untitled" height="640" src="https://farm4.staticflickr.com/3893/15147928898_da57b4d248_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/15147930488" title="Untitled by slammgrass, on Flickr"><img alt="Untitled" height="640" src="https://farm4.staticflickr.com/3865/15147930488_4d43eca469_z.jpg" width="504" /></a></div>
<div>
<br /></div>
One of my favorite views from Seattle is looking out towards the gorgeous Olympic mountains. It's fun to watch them strip themselves of snow all summer. On clear summer days the mountains look especially inviting. Now that fall has turned into a pleasantly rainy winter (how is it December next week?), it's nice to catch a glimpse of the snow covered peaks when the rain and fog lift. This part of the country is gorgeous rain or shine. <div>
<br /></div>
<div>
When my friend Sara (whom I collectively refer to as Sars or Sari) and her dad, Larry, came out in September, I tagged along with them when they visited the Olympics. From Seattle, we took the Bainbridge Island ferry, and drove up through Poulsbo to connect to Highway 101. In Port Angeles we drove into the <a href="http://www.nps.gov/olym/planyourvisit/directions.htm">Olympic National Park to Hurricane Ridge</a>. From the ridge, we drove to <a href="http://www.wta.org/go-hiking/hikes/obstruction-point-deer-park">Obstruction Peak</a>, and then hiked some before trekking west to the Pacific. After being in a car all morning, Sara and I were giddy and our hike involved carefully navigating scree and snapping selfies amid some stunning mountain backdrops. </div>
<div>
<br /></div>
<div>
That afternoon we made it to <a href="http://www.wta.org/go-hiking/hikes/third-beach">Third Beach</a>, set up camp, and explored the tidal pools. The weather was gorgeous, and I would highly recommend camping here for it's wild scenery and privacy. The next morning, we went to <a href="http://www.wta.org/go-hiking/hikes/rialto-beach-hole-in-the-wall">Rialto Beach</a> and hiked up to <a href="http://www.wta.org/go-hiking/hikes/rialto-beach-hole-in-the-wall">Hole in the Wall</a> during low tide. The campsites at Rialto are easier to access. For example, at Third Beach, the beach is a 1.5 mile walk (one-way) so you have to pack all your stuff in and out. Which also lends a remoteness to the location. </div>
<div>
<br /></div>
<div>
After Hole in the Wall we drove to the Hoh Rain Forest, and walked amid new and old-growth rain forest. Not wanting to abandon the beach for too long, we headed back and lounged. I was designated camp cook, which means everyone received a well balanced meal and plenty of beers. </div>
<div>
<br /></div>
<div>
Before heading home, we stopped at the <a href="http://www.nextdoorgastropub.com/">Next Door Gastropub</a> in Port Angeles. The food was delicious and, as expected out here, there was a diverse Pacific NW beer selection. Although our visit only lasted 3 days, it's easy to spend a week here. The Olympic peninsula has incredible ecological diversity. On our visit, we went from alpine, glacier-capped mountains to the wild and rocky Pacific coast to exploring an old-growth rain forest. Amazing. </div>
<div>
<br /></div>
<div>
<i>When we visited:</i> early September</div>
<div>
<i>Areas visited:</i> Olympic National Park and Forest, Hurricane Ridge, Third Beach, Rialto Beach, Hole in the Wall, Hoh River Rainforest.</div>
<div>
<i>Permits required:</i> Overnight backpacking/camping permits, bear canisters, park entry fees to the <a href="http://www.nps.gov/olym/planyourvisit/feesandreservations.htm">Olympic National Park</a> and <a href="http://www.nps.gov/olym/planyourvisit/visiting-the-hoh.htm">Hoh River Rainforest</a>, and ferry tickets. </div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com2tag:blogger.com,1999:blog-3605044192720384106.post-61458270567039002422014-11-22T09:00:00.000-08:002014-11-22T09:00:03.033-08:00CSA Noodle Bowls<a href="https://www.flickr.com/photos/slammgrass/15848738445" title="CSA noodle bowl by slammgrass, on Flickr"><img alt="CSA noodle bowl" height="640" src="https://farm9.staticflickr.com/8614/15848738445_952173513a_z.jpg" width="640" /></a><br />
<br />
I'm not sure how to correctly name this soup, so I've gone with: a steaming hot noodle bowl topped with lots of roasted fall vegetables. The inspiration came from ramen, but I wanted a way to vegetarianize the dish, and make it feel healthy and filling. One day, I had a lot of spare CSA veggies lying around and I really wanted ramen. I decided to roast all the veggies, put together a simple broth, and add noodles. Since I only had somen noodles, I used those, and can report happy delicious results. However, the next time I used ramen noodle packets, tossed the flavorings, and cooked the noodles directly in the broth. Delicious. If you crave ramen veggie noodle bowls this will not disappoint.<br />
<br />
This is a fun soup to assemble when you've got a bit of extra time. Since there a few steps to getting everything ready I've outlined as follows: first, I cut up a small pumpkin or other another type of squash, into wedges. The squash gets roasted in a half sheet jelly pan for 40-45 minutes. While the squash cooks, I prep two other soup ingredients that will get roasted in the oven while the squash cooks. The first is broccoli and mushrooms, and the second is marinaded tofu. Since both of these can cook in about 20-25 minutes, it makes oven multitasking easier. While everything bakes, the noodles and the broth can be prepped. Finally, I cut carrots into matchsticks for a garnish. If you've still got energy, roast the squash seeds.<br />
<br />
When I made this dish, we had leftovers, and ate the soup again two days later. All the ingredients can be assembled ahead of time and prepped just before serving. In particular, the roasted pumpkin, and the roasted broccoli and mushrooms can be prepared ahead of time. Store the prepped ingredients separately so they don't become soggy. I like to prepare the noodles just before serving, as I find they lose their texture.<br />
<br />
I'm calling these CSA noodle bowls in honor of my CSA veggies that always get thrown into soup. <br />
<br />
<b>CSA Noodle Bowls</b><br />
<i>Yield: 4 servings </i><br />
<i><br /></i>
<u>Ingredients: </u><br />
1 small pumpkin or other squash, cut into wedges<br />
1 head broccoli, cut into florets<br />
1 package mushrooms, quartered<br />
olive oil<br />
salt and pepper<br />
tofu, cut into 8 rectangular slabs<br />
1/4 cup peanut oil<br />
1/4 cup soy sauce<br />
2 T black strap molasses<br />
2 tsp sambal oelek<br />
1 carrot cut into thin matchsticks, or grated<br />
1 package noodles, somen or ramen. If using ramen, use 2 packages for 4 people, omit flavoring packets.<br />
<br />
<u>Soup broth ingredients:</u><br />
6 cups chicken or vegetarian broth, or water<br />
1/4 cup soy sauce<br />
6 strips fresh ginger<br />
<br />
Special tools: about 3 mixing bowls, 2 half-sheet jelly roll pans, an 8" by 8" square baking dish, 2 large pots for stock and cooking noodles, cutting board, knife.<br />
<br />
<u>Directions: </u><br />
Step 1: Preheat oven to 400 º F<br />
<br />
Step 2: Cut the pumpkin into wedges, remove the seeds, and toss the squash wedges with 2 tbsp of olive oil. Add salt and pepper to the squash, and place the wedges so the skin is touching the pan, on a lightly greased jelly roll pan. Cook 40-45 minutes, or until the pumpkin is cooked all the way through.<br />
<br />
Step 3: Combine the peanut oil, soy sauce, molasses and sambal in a small glass bowl, and set aside.<br />
<br />
Step 4: Slice the mushrooms into 1/4" slices and chop up the broccoli. Toss with 2 tsp of olive oil, and add salt and pepper. Lay out on a greased jelly roll pan. After the pumpkin has cooked 20 minutes, place the broccoli-mushroom pan into the oven and roast both the pumpkin wedges and the broccoli and mushrooms for the remaining 20 minutes. Note, the pumpkin will cook a total of 40-45 minutes<br />
<br />
Step 5: Cut the tofu up into 8-10 thick rectangular pieces, or cube into 1" chunks. Lay the tofu pieces into a deep baking dish and pour the remainder of the soy-molasses mixture on top. Make sure all the tofu pieces are immersed. Place in the oven and cook for the remaining 20 minutes that the vegetables are cooking.<br />
<br />
Step 6: In a large pot add the broth, ginger, and soy sauce and simmer over medium-low heat until ready to serve. Remove the ginger from the pot before serving.<br />
<br />
Step 7: In another large pot, boil water for the pasta, and cook the noodles according to package directions.<br />
<br />
Step 8: Once the vegetables and squash are done roasting, remove them from the oven, and set aside. Turn the broiler on high and broil the tofu until golden and bubbling, +/- 5 minutes, keeping a close watch on the tofu.<br />
<br />
Step 9: Now for the fun part. If possible line up all the ingredients in order so you can build the noodle bowls. In a bowl, add the noodles, and then top with roasted veggies, a wedge of pumpkin, a few blocks of tofu, and then ladle the broth on top. Garnish with the carrots and serve immediately.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-41244701717044831992014-11-11T10:00:00.000-08:002014-11-20T12:53:28.632-08:00Uttapam<a href="https://www.flickr.com/photos/slammgrass/15497874155" title="DSC_0432 by slammgrass, on Flickr"><img alt="DSC_0432" height="467" src="https://farm4.staticflickr.com/3951/15497874155_f2b212209e_z.jpg" width="640" /></a><br />
American uttapam (salt, pepper, cumin seeds, cilantro, diced onions and bell peppers, cheese)<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15497515582" title="DSC_0418 by slammgrass, on Flickr"><img alt="DSC_0418" height="640" src="https://farm3.staticflickr.com/2950/15497515582_4f051cb797_z.jpg" width="640" /></a><br />
Simple uttapam (salt, pepper, cumin seeds, cilantro, onion, paprika, sesame seeds)<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15497874765" title="DSC_0435 by slammgrass, on Flickr"><img alt="DSC_0435" height="640" src="https://farm4.staticflickr.com/3953/15497874765_f617234fb3_z.jpg" width="640" /></a><br />
More advanced uttapam (salt, pepper, cumin seeds, grated beets, chopped fennel)<br />
<br />
With this recipe I must offer a disclaimer. Firstly, I am not South Indian.<br />
<br />
Secondly, this recipe is not a hand me down from my mother, or her mother, or any long lost family relative from generations of genius cooks. This recipe is solely born out of my singular obsession with certain South Indian foods which happen to contain soaked rice and udad dhal.<br />
<br />
Thirdly, I am an ABCD* that speaks fluent, funny sounding Gujarati. If you put a vegetarian south Indian dish in front of me, it will be devoured. Murukku have no chance of surviving. Your extra rasam will find it's way into my stomach. Any dosa batter you had on hand, will be carried out of your home. Idlis? Gone. <span style="font-size: x-small;">*An ABCD is an American-born confused desi. Non-resident Indians (NRIs) that settled in the US, call first generation Indians ABCDs because of our broken sounding language skills and lack of proper desi identity. And the fact that I have lumped all the South Indian states into a single culinary tradition. </span><br />
<br />
My obsession has proven to be useful. For a few years, the only Indian dish I would prepare would be dosa and sambar. Sometimes I'd venture out and make idli's, or chole, but this dish was the only dish I'd prepare regularly. It's unfortunate, that I overlooked uttapam for so long because it contains the same traits that I love about dosa: the planning, the soaking, the grinding, the inevitable wait for the bubbly to occur. If dosa is a lean, crispy, fattening, thin rice crepe, then uttapam is the stocky, well-rounded, rice griddle pancake. But uttapam is so much better. You serve it like an upside down pancake, and while it cooks, you can add toppings to it, so it's kind of like a griddle-cake pizza.<br />
<br />
Uttapam is made out of a base of white rice and udad dhal or split black gram. These two ingredients are added to a bowl, covered with water, and allowed to soak overnight. Once done soaking, they are blended together, allowed to rest in a warm spot overnight, and then given a few last minute additions before being the world's answer to the best damn savory pancakes.<br />
<br />
So how can you make it? You need four main ingredients: long-grain white rice and brown rice, yellow split peas, and udad dhal. I know - this list seems long, however these ingredients are shelf-stable and don't require much storage room. And once you start preparing the batter weekly, you'll have all the ingredients in your larder. Of these essential ingredients, udad is key. It's sold as urad, udad or black Bengal gram, and is often sold in one of three ways: 1) whole and peeled so it looks white, 2) it is sold split with the black skins on, or 3) it is sold split with no skins. Any variety of these will work. I have tried them all. While not common in grocery stores or co-ops, urad dhal can be purchased online, or a south Asian grocery store.<br />
<br />
Finally, I want to note here that I've experimented with different types of lentils so that you won't have to. I've experimented with different ratios of lentils to rice. Of the lentils, I've tried: yellow-split peas, red lentils, green split peas, regular grocery store lentils, and mung beans. I find that udad dhal works the best, and I like the body the yellow-split peas provides. Since I wanted to try healthier types of whole grain rice, I've also tried different ratios of: white and brown basmati rice and white jasmine rice, grocery store regular brown rice, grocery store regular long grain rice, parboiled long-grain rice, forbidden black rice, and red wehani rice. Of these rices, all of the long-grain varieties worked, but the forbidden black rice and the red rices were too starchy and caused the uttapam to stick when cooked. So far, I found half white rice and half brown rice to be a good cooked consistency.<br />
<br />
Ready to get started?<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15474735456" title="DSC_0010 by slammgrass, on Flickr"><img alt="DSC_0010" height="640" src="https://farm6.staticflickr.com/5609/15474735456_105b4e6a84_z.jpg" width="640" /></a><br />
For my uttapam, I add 1/2 cup (100 g) udad dhal to a large bowl.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15311219278" title="DSC_0043 by slammgrass, on Flickr"><img alt="DSC_0043" height="640" src="https://farm4.staticflickr.com/3935/15311219278_efe160ca68_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15311219818" title="DSC_0054 by slammgrass, on Flickr"><img alt="DSC_0054" height="640" src="https://farm6.staticflickr.com/5608/15311219818_e2dc2129f0_z.jpg" width="640" /></a><br />
Then I add 1/2 cup (105 g) of long-grain organic brown rice (these pictures were fun to take).<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15494731741" title="DSC_0066 by slammgrass, on Flickr"><img alt="DSC_0066" height="640" src="https://farm3.staticflickr.com/2946/15494731741_cf072da339_z.jpg" width="640" /></a><br />
Next, add 1/2 cup (120 g) of long-grain white rice.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15311300997" title="DSC_0085 by slammgrass, on Flickr"><img alt="DSC_0085" height="640" src="https://farm4.staticflickr.com/3938/15311300997_94bfa5ffba_z.jpg" width="640" /></a><br />
Next, add 2 tbsp (25 g) of yellow split peas (or channa dhal) to the bowl.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15494733461" title="DSC_0100 by slammgrass, on Flickr"><img alt="DSC_0100" height="640" src="https://farm6.staticflickr.com/5600/15494733461_0b65e7faf9_z.jpg" width="640" /></a><br />
Once these 4 ingredients have been added, stir the contents of the bowl. The next step is adding water and then letting the lentils and rice soak overnight.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15497881245" title="DSC_0122 by slammgrass, on Flickr"><img alt="DSC_0122" height="640" src="https://farm6.staticflickr.com/5606/15497881245_85feb4f532_z.jpg" width="640" /></a><br />
Pour in about 2 cups of cold water and let it soak overnight. I like to place a plate on top and then place the bowl in the oven.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15497882125" title="DSC_0136 by slammgrass, on Flickr"><img alt="DSC_0136" height="640" src="https://farm4.staticflickr.com/3929/15497882125_60be5e8a0b_z.jpg" width="640" /></a><br />
The soaked lentils and rice should like this after pouring water into the bowl.<br />
<br />
Then, the next day:<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15474743276" title="DSC_0234 by slammgrass, on Flickr"><img alt="DSC_0234" height="438" src="https://farm4.staticflickr.com/3954/15474743276_cdacdb195d_z.jpg" width="640" /></a><br />
Drain off the water from the soaked lentils and rice, and add them to the food processor. Make sure the mixing blades are in the food processor. The udad dhal may look green. That's ok.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15497526072" title="DSC_0246 by slammgrass, on Flickr"><img alt="DSC_0246" height="640" src="https://farm6.staticflickr.com/5597/15497526072_f27ebbd645_z.jpg" width="477" /></a><br />
Pour in about 1/2 cup to 1 cup of water. This is about how much water is needed. About 2 tablespoons of plain yogurt may be added at this step.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15311306057" title="DSC_0252 by slammgrass, on Flickr"><img alt="DSC_0252" height="640" src="https://farm3.staticflickr.com/2945/15311306057_620cfcd898_z.jpg" width="640" /></a><br />
Blend for 1 minute. Scraping down the sides with a rubber spatula. Process for 15 second to 30 second intervals until the texture is uniform.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15311163460" title="DSC_0302 by slammgrass, on Flickr"><img alt="DSC_0302" height="640" src="https://farm3.staticflickr.com/2946/15311163460_5ffb458ab6_z.jpg" width="640" /></a><br />
The uttapam batter is ready to rest. Now at this step, the uttapam batter should be covered with a plate or plastic wrap, and placed in a warm area to ripen. This can take a few hours to overnight, depending on how warm your kitchen remains. I like to place the bowl in the oven.<br />
<br />
The recipe follows below. While this might not be an authentic recipe, it's easily replicable in any kitchen with a blender or food processor.<br />
<br />
<b>Neeli's inauthentic tasty Uttapam</b><br />
<i>Yield: 4 servings, such as 2 to 3, 6" uttapam per person. This recipe is best thought of as prepared in multi-day steps. Day 1: soak ingredients. Day 2: blend ingredients and allow them to rest. Day 3: Eat! Repeat! I recommend serving for lunch or breakfast. </i><br />
<br />
Special tools: a large mixing bowl, a food processor, patience and curiosity.<br />
<br />
<b><u>Day 1: Foundation for batter (these ingredients will be soaked together)</u></b><br />
1/2 cup (100 g) udad dhal (please note that split black gram, whole black gram, peeled split black gram, or unpeeled split black gram will all work fine)<br />
1/2 (120 g) long grain white rice (basmati, jasmine, or regular grocery store long-grain rice, I prefer organic)<br />
1/2 cup (105 g) long grain brown rice (basmati, jasmine, or regular grocery store brown long-grain rice is fine, I prefer organic)<br />
2 tbsp (25 g) yellow split peas or channa dhal, mung beans can be OK too here, although sometimes they sprout if left to soak for too long.<br />
2-4 cups water<br />
<br />
<b><u>Day 2: Blending time</u></b><br />
the drained rice and lentils<br />
2 to 3 cups of water, may reserve the soaking water, or can use fresh water.<br />
2 T to 1/4 cup yogurt (can be omitted)<br />
<br />
<u>Directions for Day 1 and Day 2:</u><br />
<b>Step 1:</b> I rinse the rice and the lentils. Purists will not rinse, but these are organic products from the earth, and I have made three batches where a stone, yes a stone, has been ground into the batter. Trust me, NO ONE wants to bite down on a stone, and tiny stones are not good for your blender or food processor blades. Rinse the lentils and rice well. After rinsing, add them to a large mixing bowl and cover with water. Cover the bowl and let the lentils and rice soak for 1 day, or overnight. For example, you may soak the lentils and rice overnight. Then, the following day the rice and lentils can be blended in the morning. Alternatively, you may soak these together before going to work in the morning, and when you get home you can blend the batter.<br />
<br />
<b>Step 2: </b>Drain the water from the soaked lentils and rice. Inspect the rice and lentils carefully for any loose stones or rocks. Set aside about 2-3 cups of water. We will not use all the water.<br />
<br />
<b>Step 3:</b> Place the drained and soaked rice and lentils into the work bowl of a food processor, or blender. Pour in 1/2 cup to 1 cup of water into the work bowl. Process or blend together for about 1 minute. After 30 seconds, stop the blender or food processor and use a rubber spatula to scrape down the sides. Only add water if it's too dry. We want a batter with the consistency of pancake batter. Continue processing until all the lentils and rice are uniformly blended. We will not use all the soaked water.<br />
<br />
<b>Step 4:</b> Now, a controversial step. I add about 1-2 tbsp of plain yogurt to my batter to kickstart the fermentation, and add a bit of sourness to my batter. <i>Kataash </i>perhaps (a slight tang or pleasant sourness). I add it towards the end of the blending time. For example, once my batter has reached the proper consistency, I pulse in some yogurt until well blended.<br />
<br />
<b>Step 5:</b> Turn out the batter to a bowl and cover with plastic wrap or a towel. The batter can be allowed to rest on the counter or in the oven. After a day, place it in the fridge until ready to make. I find it helpful to place reminders on my cell phone to avoid forgetting about the batter.<br />
<br />
<u><b>Day 3: Cooking time</b></u><br />
<i>Yield: 4 servings, such as 2 to 3, 6" uttapam per person.</i><br />
1 recipe of uttapam batter<br />
1/4 cup semolina or <i>sooji</i> (common ingredient in couscous, and processed into Cream of Wheat)<br />
1/2 tsp salt to taste<br />
1/8 tsp baking soda<br />
Oil (peanut or olive is fine)<br />
<br />
<u>Toppings:</u><br />
flaked sea salt and fresh black pepper<br />
fresh cilantro, chopped<br />
sliced jalapeno rings, remove seeds<br />
cumin seeds, whole<br />
paprika, ground<br />
shredded carrots or beets<br />
diced onions and bell peppers<br />
cheese, cheddar or mont jack<br />
Other nice toppings: chopped fennel, diced tomatoes, diced avocado<br />
<br />
<u>Cooking Directions:</u><br />
<b>Step 1: </b>To the batter, add about 1/4 cup of semolina (<i>sooji)</i>, salt to taste, and a thick pinch of baking soda. Stir to combine. The semolina is a non-stick trick. If omitted, the first few uttapam will stick to the pan, but will eventually stop once enough oil is used. If omitting the semolina, be generous with the oil.<br />
<br />
<b>Step 2:</b> Meanwhile, heat up a non-stick griddle, or a cast-iron over medium heat. Add some oil and once hot, pour in about 1/4 or 1/3 cup batter. I like to use a measuring cup or ladle. The batter will spread out, and you can help it. Drizzle a little oil around the edges. Cook for 1-2 minutes over medium heat. Now, to the toppings.<br />
<br />
<b>Step 3:</b> The uttapam can be topped with anything. I like these variations:<br />
<br />
Simple: salt, pepper, cumin seeds, cilantro, onion, paprika.<br />
Advanced option 1: salt, pepper, cumin seeds, grated beets, chopped fennel.<br />
Advanced option 2: salt, pepper, cumin seeds, cilantro, paprika, diced fennel<br />
American: salt, pepper, cumin seeds, cilantro, diced onions and bell peppers, cheese<br />
<br />
4. Add the toppings of your choice, cook about 3-4 minutes longer, and if desired flip over to cook bottom. The flipping over step may be omitted. Serve immediately toppings side up, with some fresh tomatoes, cilantro chutney, and yogurt.<br />
<br />Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com2tag:blogger.com,1999:blog-3605044192720384106.post-64074476208564458172014-11-04T09:00:00.000-08:002014-12-01T10:01:37.733-08:00Backpacking NewbsIn September, I went on my first backpacking trip to the Alpine Lakes Wilderness to hike and enjoy the gorgeous mountain scenery of the <a href="http://www.wta.org/go-hiking/hikes/foss-lakes">West Fork Foss River and Lakes</a> in the Central Cascades. I have never been backpacking before, preferring day hikes and car camping.<br />
<br />
Always a little hesitant to try it out on our own, Karl and I tagged along with some of our friends. Our friends are avid backpackers and they were an excellent group to join. Two of them are medical doctors (both trained in public health, one in family medicine, and the other in disease pathology), the pathologist's dad is a retired mountaineering ex-pilot, and the doctor's wife is an environmentalist gourmet chef. We were in good hands. In terms of gear, they helped us figure out what we needed to take, and since other items like the cooking stove, pots and pans, water purifiers, and snacks and meals were shared among the group, we got to try it out and learn without having to be responsible for getting too much gear. The best way to learn how to do it right is to go with people that do it right. And don't mind answering a lot of newbie questions.<br />
<br />
Karl and I joined for 2 days while the group was doing 4 days. On our first day we started from the West Fork Foss trail to Trout, Copper and Little Heart Lake (about 5 miles one way). It is fairly easy to Trout lake, but the trail does climb steadily and switchback until Copper Lake. There are established campsites along each of the lakes; we camped at Little Heart Lake. The next day we trekked up to Big Heart Lake and jumped in the icy water and sunbathed before heading back down. Our friends continued on for some trail and route finding.<br />
<br />
All in all, backpacking is better than car camping. One enjoyable aspect of backpacking is that shorter distances are traveled, usually with plenty of time to rest and soak in views. Once the final destination is reached, you can chill out and unpack, and chill out more. Since there are usually only other backpackers on the trails that stay overnight, there is also ample privacy, and no annoying car engines or RVs making noise. While I enjoy an exhausting day hike, I liked breaking up the distance traveled.<br />
<br />
<i>Where we went and how to get there</i>: <a href="http://www.wta.org/go-hiking/hikes/foss-lakes">West Fork Foss River and Lakes</a> in Washington's Central Cascades<br />
<i>When we went</i>: First weekend of September<br />
<i>Special permits</i>: purchase and display a NW Forest Pass, fill out Alpine Lakes registration at trailhead.<br />
<i>Total miles hiked</i>: about 15 miles in 2 days.<br />
<i>Where most gear was purchased: </i>REI<br />
<br />
We survived. It was amazing, and we returned eager to try it out again on our own.<br />
To you: Sars, Larry, and J+J. Thank you so much for taking us!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDRof1WZj6hW9Ugi7FIfgDjjg6ae91mz2XtGj-JUDGzAdeafDRSeXI61bXb-4I9Zi8PNsWtq8UyYGS92WqxiqX5BB4qzV01mYzMAwDnoEcctsMTsBxi1LCF5hzDcwcUdSwl561KXqieI/s1600/IMG_20140906_151546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDRof1WZj6hW9Ugi7FIfgDjjg6ae91mz2XtGj-JUDGzAdeafDRSeXI61bXb-4I9Zi8PNsWtq8UyYGS92WqxiqX5BB4qzV01mYzMAwDnoEcctsMTsBxi1LCF5hzDcwcUdSwl561KXqieI/s1600/IMG_20140906_151546.jpg" height="300" width="400" /></a></div>
<div style="text-align: center;">
Copper Lake, lunch spot. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYfDYhF-FUQ4LMD-uBfWlgZN-Uy5btuFLiex9lsA6BzkiC78DKIuKG1Ay4msZrC0pq1d8v5TxsAioftyyXcDUk9JGGUaHHQxiG0qE4pAgiIXXdOcig9NHo4ajDNa5oAmgAqCJORKvJFw/s1600/IMAG2675.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYfDYhF-FUQ4LMD-uBfWlgZN-Uy5btuFLiex9lsA6BzkiC78DKIuKG1Ay4msZrC0pq1d8v5TxsAioftyyXcDUk9JGGUaHHQxiG0qE4pAgiIXXdOcig9NHo4ajDNa5oAmgAqCJORKvJFw/s1600/IMAG2675.jpg" height="400" width="238" /></a></div>
<div style="text-align: center;">
Copper Lake</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeClqLPuFRWzXqUuPiPDaeCqJU4PHJFZGJq5KqGxZlzoERUrpH-d6d65IlEoCxi3MvpMGyp9wcVoWB2QBWyh-Sy6I0Dh69b3s4XooxuH7PGAuC_kVWCw_GG-HqLEGk7RZpAOJMGBm2jig/s1600/IMAG2686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeClqLPuFRWzXqUuPiPDaeCqJU4PHJFZGJq5KqGxZlzoERUrpH-d6d65IlEoCxi3MvpMGyp9wcVoWB2QBWyh-Sy6I0Dh69b3s4XooxuH7PGAuC_kVWCw_GG-HqLEGk7RZpAOJMGBm2jig/s1600/IMAG2686.jpg" height="400" width="238" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
West Fork Foss Lakes Trailhead </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEAatZq6H38ywWSaNw9YYl8alpYKrNwOR4PCxTd5gykJQrNXGUJAicyRxtVnNa1_AJIdWCtR1KscFYOHdmTksNymaSdE6ohwMlq5gCJymp04jVGMc3h1jqfYy6ikySamue1opV9jZcic/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEAatZq6H38ywWSaNw9YYl8alpYKrNwOR4PCxTd5gykJQrNXGUJAicyRxtVnNa1_AJIdWCtR1KscFYOHdmTksNymaSdE6ohwMlq5gCJymp04jVGMc3h1jqfYy6ikySamue1opV9jZcic/s1600/IMG_0038.JPG" height="320" width="240" /></a></div>
<div style="text-align: center;">
J+J on our climb up to Copper Lake</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9KTZ8Avp5UaLJ6MFELP1nNCkPBDeECQh35qoDph5XWm_70i6b2RvSrSBDmA9k3t-kpk-rWhpw-eX0u816p7-f42COLLFonEQVTjkyZAfPm5ihkBL660XD8kgj0ox6PE4W7DiLfbaoi8/s1600/IMAG2674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9KTZ8Avp5UaLJ6MFELP1nNCkPBDeECQh35qoDph5XWm_70i6b2RvSrSBDmA9k3t-kpk-rWhpw-eX0u816p7-f42COLLFonEQVTjkyZAfPm5ihkBL660XD8kgj0ox6PE4W7DiLfbaoi8/s1600/IMAG2674.jpg" height="400" width="238" /></a></div>
<div style="text-align: center;">
J on the way to Little Heart Lake</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnns9-PiMVgrYdRtnxotCkLwQp-hV0jC6iW_w1qVg6z6oUWgme-yrDbUBiee25LORoWNEI-zLj_7QcQivX_BIMkRcDJhMXvZbbj8xL7q82EH1SIpSLJtQCU41M_HU0uLuaABz9G6NA0T0/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnns9-PiMVgrYdRtnxotCkLwQp-hV0jC6iW_w1qVg6z6oUWgme-yrDbUBiee25LORoWNEI-zLj_7QcQivX_BIMkRcDJhMXvZbbj8xL7q82EH1SIpSLJtQCU41M_HU0uLuaABz9G6NA0T0/s1600/IMG_0019.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
All of us at Big Heart Lake</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQ-Epe3uPnQvFqoKfcDiid1nerLZsn3LNgTpkzHVnWhZslaT_kTes1BMPceKUZriD8dfFprvKWYMtu5z6yPOA1qyxqsox3kAerJr8M4QmigROTdN1iqAmWCzcoIIlNuuX2o_EKlXEmgs/s1600/IMG_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQ-Epe3uPnQvFqoKfcDiid1nerLZsn3LNgTpkzHVnWhZslaT_kTes1BMPceKUZriD8dfFprvKWYMtu5z6yPOA1qyxqsox3kAerJr8M4QmigROTdN1iqAmWCzcoIIlNuuX2o_EKlXEmgs/s1600/IMG_0040.JPG" height="320" width="240" /></a></div>
<div style="text-align: center;">
The lovely Sars</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7Tsq4QTu4nz0lGmt2GP8ind8zm0mz-55yx51-GQJEv1pUUmTane5tfJvYKAGHQzRifqejWQziVlss1jNW-5KZG2qnVo9JXtsOgME5bjnd2Vl8gpie3tHDpHPGUecxB44jtwHUrXAq9o/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7Tsq4QTu4nz0lGmt2GP8ind8zm0mz-55yx51-GQJEv1pUUmTane5tfJvYKAGHQzRifqejWQziVlss1jNW-5KZG2qnVo9JXtsOgME5bjnd2Vl8gpie3tHDpHPGUecxB44jtwHUrXAq9o/s1600/IMG_0027.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
The group trailfinding with Big Heart Lake in the distance</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54X-WIWf3t1BI9GQH86GCNzSQ9LK3juCNGVsuUYYGqSpRO3dKt7T0yYhbUHGEjQr3laIYUggvHcQW-JQwNGTBVO5CLmPrwUdhNmT5ACxir6GUaIrHVTxWVjhaYAMM1VBWSjsw511C3D0/s1600/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54X-WIWf3t1BI9GQH86GCNzSQ9LK3juCNGVsuUYYGqSpRO3dKt7T0yYhbUHGEjQr3laIYUggvHcQW-JQwNGTBVO5CLmPrwUdhNmT5ACxir6GUaIrHVTxWVjhaYAMM1VBWSjsw511C3D0/s1600/IMG_0031.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Bouldering and more trailfinding</div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com2tag:blogger.com,1999:blog-3605044192720384106.post-62967806197892385772014-10-21T15:59:00.000-07:002014-10-21T15:59:00.465-07:00Green chutney<a href="https://www.flickr.com/photos/slammgrass/15311078689" title="Cilantro cucumber chutney by slammgrass, on Flickr"><img alt="Cilantro cucumber chutney" height="640" src="https://farm3.staticflickr.com/2948/15311078689_d38f9a0ab9_z.jpg" width="640" /></a><br />
<br />
This is a different take on the ubiquitous green chutney that shows up as a sad accompaniment to those boring papad crackers at like every Indian restaurant. I know you've seen them. Crispy round things served with red and green sauce? They are the chips and salsa of the Indian restaurant world.<br />
<br />
My green chutney includes cilantro, cucumbers, peanut flour and sesame oil, so I call it cilantro cucumber chutney. It can be stored up to 1 week in the fridge in an airtight container. I think it's great with roasted potatoes. I used peanut flour because I found dehydrated peanut butter at the grocery store, and wanted to try the peanut flour in smoothies. It tastes like peanut butter, and it makes cleaning the blender easier. However, peanut flour can be easily replaced with about 2 tbsp of whole peanuts, or plain, unsweetened, peanut butter can be used. Have you seen peanut flour, or used it? Thoughts?<br />
<br />
<b>Cilantro cucumber chutney</b><br />
<i>Yield: 3/4 cup, can be stored in fridge for up to 1 week. </i><br />
<br />
<u>Ingredients:</u><br />
1 bunch cilantro, as fresh as possible<br />
4" piece cucumber, peeled and seeds removed<br />
1 whole jalapeno, cut into segments, remove seeds if you want a mild chutney<br />
1/2" piece of fresh ginger, peeled<br />
juice of 1/2 of a large lemon<br />
2 tbsp peanut flour (dehydrated peanut butter?)<br />
1 tbsp peanut oil<br />
1-2 tsp sesame oil<br />
1/2 - 1 tsp salt<br />
<br />
Special tools: cutting board, vegetable peeler, colander, and blender.<br />
<br />
<u>Directions:</u><br />
<b>Step 1: </b>Wash and drain the cilantro. Trim off any dead looking parts. If you use the freshest cilantro you can find (use same day you buy) it should be fine. Add the cilantro to the blender. Trim the cucumber, peel it, and remove the seeds. Place it in the blender. <br />
<br />
<b>Step 2: </b>Trim the jalapeño and peel the ginger. Cut both into large segments, and add them to the blender. For a spicier chutney, leave the jalapeño seeds intact.<br />
<br />
<b>Step 3:</b> To the blender, add the lemon juice, peanut flour, peanut and sesame oils, and salt. Add in a few tbsp of water if needed. Blend until well combined (about 2 minutes).<br />
<br />Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-86063890904357298772014-10-15T16:55:00.000-07:002014-10-15T16:55:00.114-07:00FietsThis is a rambly bicycle post. You have been warned.<br />
<br />
Over the summer, I tested out and learned about a dozen road bikes. Unable to narrow down my choice, and pull the proverbial "trigger," I am still the proud owner of my heavy hybrid comfort bike (a 2008, Trek 7200!). Seattle has an intensely dedicated group of highly opinionated salespersons. Most helpful, many annoying, all properly opinionated.<br />
<br />
For my bike research, I read a bit about components, speed, weight, durability, but really I wanted to ride the bikes, and understand how the bike would fit me, and my perceived wants and needs.<br />
<br />
This perceived list of wants and needs includes:<br />
<ol>
<li>I want a road bike for riding long distances, but not for racing or triathlons. I want to ride to cool places and go as fast as Karl. He has a road bike, I have a hybrid. Inevitably, I trail behind him. It would be nice if I could go over 40 miles on a ride for a day. It's funny to me that I bought a hybrid "comfort" bike. There is nothing comfortable about riding slowly up and down Seattle's hills. My bike was solid for my less than 5 mile commute to and from work in AL. I had a meltdown on a trail after a grueling 40 miler this summer (where wine was or was not consumed in copious amounts). </li>
<li>I want a relatively light bike that goes up hills more easily than my current heavy bike. I don't think putting 30 miles per week is a lot anymore. </li>
<li>I would like to mount a rack and fender if possible, weight be damned.</li>
<li>Lastly, I would like the bike to "grow" with my needs. Buying a bike a few years ago, was the best decision I made. It got me on a bike, I used for commuting, and now I want an upgraded version. I think I know what I want more now that I've spent the past few years on a bike.</li>
</ol>
With my list, I looked at road bikes. I looked at new and used bikes. I looked at cyclocross bikes. I looked at new hybrid bikes. I tried to not ride more than 4 bikes per visit, and learned that riding 2 bikes per visit was really ideal. After many visits, I would drag Karl to the nearest bar for a de-stressing beer.<br />
<br />
I liked every single bike I rode. Which is great! Each bike was light, zippy, fast, and such a huge upgrade from my hybrid clunker, it was hard to decide - but I did narrow down my choices and I tried to only include three:<br />
<br />
1. The Jamis Quest Elite. A bike above my budget, but that is outfitted in all the correct ways, and solid specs. Once on it, I raced back and forth along the Burke Gilman, and then rode it up hill over and over again. I'd get up, scramble through the gears, fly down, and then do it over again. After riding this, I tested out a Lynsky viale. Holy fiets y'all. Steel is where it's at!<br />
<br />
2. The Cannondale Synapse (alloy not carbon) Disc 5: I loved the overall fit of this bike, and it's two cassettes, and all the same drivetrain components. It is more racey than commuter-ey, This bike felt like it was working together and all the components were harmoniously talking to each other. I test rode this a few times. I rode it up a huge hill and even the hubs was impressed that I went up <i>that </i>hill. I test rode this bike twice, and each time it impressed. It was heavier than the steel Jamis. How? Discs?<br />
<br />
3. The Raleigh Capri 3.0 and the Ravenio. I liked both bikes. It was the first or second bike I tried, and even then I liked the fit and speed. The hubs snapped a few "action" shots.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircNESsF-Z0WCOODj1N9Qlu7r44VHkhEbP9-KSYJEqmCeOCRB5AsJKERZRW9QbUC8sr3NPfQ1ci31FovqNsJ2NZQrUkHzR6E722wHx42FuSQcUvGxHDf_IJ2BFAUuJwDZQxmXDElK6weE/s1600/IMG_20140720_150958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircNESsF-Z0WCOODj1N9Qlu7r44VHkhEbP9-KSYJEqmCeOCRB5AsJKERZRW9QbUC8sr3NPfQ1ci31FovqNsJ2NZQrUkHzR6E722wHx42FuSQcUvGxHDf_IJ2BFAUuJwDZQxmXDElK6weE/s1600/IMG_20140720_150958.jpg" height="186" width="400" /></a></div>
<br />
Now, I just need someone to rent these bikes to me for a long ride so I can decide. Any bike enthusiasts out there feel like weighing in?Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com2tag:blogger.com,1999:blog-3605044192720384106.post-15326213098682751122014-10-08T12:40:00.001-07:002014-10-08T12:40:34.164-07:00Corn saladI work from home. During the week, I got hungry for lunch, opened the fridge, assessed its nearly empty contents, and decided to walk to a nearby restaurant. Arriving after the lunch rush, I waited to be seated. I watched patiently as the two servers on staff walked back and forth across the restaurant with no hostess in sight. The restaurant operates like restaurant + market. One can dine in, shop for specialty ingredients, or order take out from the deli counter. As I stood waiting for a table, I looked towards the deli counter where three staff members were behind the counter, performing different tasks. One was helping their only customer in line. The other two were putting food away.<br />
<br />
A few minutes passed. I looked again to the open dining area, the "please wait to be seated" sign, and the staff members. I waited. Was I waiting in the right area? Yes. I didn't disturb anyone, but as I waited and attempted eye contact, I grew annoyed. Even as I was standing there, I was the waitstaff's responsibility, a separate customer. I waited a bit longer, then turned around and left. I can ignore myself at home. I won't be going back there anytime soon.<br />
<br />
On the walk home, I picked up a baguette, and pulled out the remaining fridge contents. I had a crusty container of goat cheese, and a ziplock of corn and cucumber salad leftovers. On the counter, a sole ripe tomato waited, along with some <a href="http://www.101cookbooks.com/archives/zaatar-recipe.html">freshly made za'atar</a>. Most of my lunches are scrambles like this, but the amazing part is that they end up always tasting good and filling me up. <a href="http://www.101cookbooks.com/archives/zaatar-recipe.html">This za'atar recipe</a> is really excellent. The za'atar has been topped on pizza, roasted pumpkin squash, yogurt, and has been added to cream cheese on toast. It is an addiction. This was the start:<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15294116410" title="DSC_0036 by slammgrass, on Flickr"><img alt="DSC_0036" height="640" src="https://farm6.staticflickr.com/5605/15294116410_f9224fbc1d_z.jpg" width="640" /></a><br />
A nice lunch:<br />
<br />
I've made this corn salad several times over the summer. The sweet creamy corn kernels taste excellent paired with freshly grated parmesan cheese and flaky sea salt. Another time, lemon juice, basil, olive oil, and cucumbers were added. I cook the cobs in the pressure cooker. They cook in 4 minutes, and the pressure release time is only 1-2 additional minutes. The cobs come out of the cooker looking golden and steamy. Cooked to perfection. The best part of the cooker, is that multiple cobs can be cooked at once. Trim them in half if they don't fit.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15457719916" title="DSC_0068 by slammgrass, on Flickr"><img alt="DSC_0068" height="640" src="https://farm6.staticflickr.com/5614/15457719916_e4dfd20b35_z.jpg" width="640" /></a><br />
Option 1: Corn and parmesan salad<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15457723096" title="DSC_0045 by slammgrass, on Flickr"><img alt="DSC_0045" height="640" src="https://farm4.staticflickr.com/3928/15457723096_eda18796c1_z.jpg" width="640" /></a><br />
Option 2: Corn and cucumber salad with basil<br />
<br />
<b>Summer corn salad, two ways</b><br />
<i>Yield: enough to feed 4 people as a side, or 2 main large portions</i><br />
<br />
<b>Option 1: Corn and parmesan salad </b><br />
<u>Ingredients:</u><br />
2 corn on the cobs, cooked and shucked<br />
olive oil, your finest and generous pour<br />
freshly grated parmesan<br />
Flaked sea salt + freshly ground pepper<br />
<br />
<b>Option 2: Corn and cucumber salad with basil</b><br />
<u>Ingredients:</u><br />
2 corn on the cobs, cooked and shucked<br />
olive oil, your finest and generous pour<br />
2 tbsp of fresh basil cut in chiffonade or finely sliced<br />
Fresh lemon juice from 1/2 a small lemon<br />
1/2 cup sliced cucumbers, cut in quarters; peel if waxy.<br />
Flaked sea salt + freshly ground pepper<br />
<br />
Special tools: large chef's knife, cutting board, pressure cooker (small pan or large pan fine), mixing bowl.<br />
<br />
Directions:<br />
<b>Step 1:</b> Peel the husks off the corn and trim the ends if they extend over the cooker diameter. Place the trivet on the bottom of the pressure cooker and add 1/2 cup of water to the bottom of the cooker. Place the naked cobs on top and close the lid. Bring the pressure cooker to high pressure and cook 4 minutes. When time is up, use the natural release method to bring the pressure down.<br />
<br />
<b>Step 2: </b>Once done cooking, remove the cooked corn to a plate or cutting board to cool off to handle. Shuck the corn and place the corn in a medium mixing bowl. Add the rest of the ingredients and serve immediately.<br />
<br />Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-73879381105384625252014-09-15T22:08:00.000-07:002014-09-15T22:08:08.710-07:00Lentil Veggie Burgers<a href="https://www.flickr.com/photos/slammgrass/15068048038" title="Veggie burgers by slammgrass, on Flickr"><img alt="Veggie burgers" height="640" src="https://farm4.staticflickr.com/3890/15068048038_1dc242b3e8_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/15067836149" title="Spicy lentil veggie burgers by slammgrass, on Flickr"><img alt="Spicy lentil veggie burgers" height="640" src="https://farm4.staticflickr.com/3899/15067836149_5b3d374ae1_z.jpg" width="640" /></a><br />
<br />
For these veggie burgers, any spice mix can be added to suit your own tastes. Although I include chopped pickled jalapeños in mine (this is my secret delicious ingredient), they can be easily omitted. This is a great base for adding your own spices to your own signature veggie burger. Because everyone should have a signature veggie burger. I happen to have like 10. No seriously, <a href="http://khavanu.blogspot.com/2011/04/bean-and-beet-way-better-than-meat.html">this one</a>, <a href="http://khavanu.blogspot.com/2013/07/black-bean-burgers.html">this one</a>, <a href="http://khavanu.blogspot.com/2009/09/pav-bhaji.html">this one</a>, <a href="http://khavanu.blogspot.com/2012/02/spinach-leek-feta-burgers-with-zaatar.html">this one</a> and then another version of <a href="http://khavanu.blogspot.com/2010/11/spinach-veggie-burgers.html">that one</a>. See <a href="http://khavanu.blogspot.com/2014/04/pinto-beans-with-green-chilies.html">the one in this picture</a>? <a href="http://khavanu.blogspot.com/2010/02/quinoa-croquettes-and-beet-and-green.html">This one</a>. Ok, I promise, <a href="http://khavanu.blogspot.com/2012/03/tex-mex-veggie-burgers.html">last one</a>.<br />
<br />
These can be grilled, pan-fried, or baked. I've provided all of the directions below.<br />
<br />
<b>Spicy Lentil Veggie Burgers</b><br />
<i>Yield: 10 patties, roughly 1/3-1/2 cup patties</i><br />
<br />
<u>Ingredients:</u><br />
1 cup dried lentils, rinsed and drained (prepare from scratch, or sub in 2, 14 oz cans lentils, rinsed and drained)<br />
3 cups water (omit if using canned lentils)<br />
1 small shredded beet, or carrot<br />
1/3 cup diced white onion<br />
1/2 cup shredded cheese, such as smoked cheddar (optional, can be omitted)<br />
1-2 tbsp chili powder (commercial or prepare your own, recipe below)<br />
5 pickled jalapeño slices, finely minced<br />
1/2 cup cooked rice, more or less is fine<br />
1/2 cup oats, more as needed (either instant or 1-minute oats are fine)<br />
1/4 cup corn meal, for dredging lightly<br />
<br />
<u>Spicy mix</u><br />
1 tbsp chili powder (e.g. red chili, ancho chili, or chipotle chili)<br />
2 tsp cumin<br />
2 tsp oregano<br />
1 tsp salt<br />
1/2 tsp smoked paprika<br />
1/4 tsp garlic powder<br />
<br />
Special tools: a large mixing bowl, colander, pots and pans, a box grater, and a spice grinder if grinding your own dried chili peppers. I used a pressure cooker to prepare the lentils while I prepped the rest of the ingredients.<br />
<br />
1. Rinse the lentils. If preparing the lentils from scratch, add 1 cup lentils and 3 cups water to the pressure cooker. The smaller fry pan is fine. Close the lid and bring the cooker to the first red ring (low pressure). Cook 14 minutes over low pressure, and use the natural release method once the time is up. Once cool, drain the lentils in a colander for several minutes. If preparing on the stove, add the lentils and water to a pot and cook over medium heat for 30-45 minutes until soft. Once cool, drain the lentils in a colander for several minutes. No need to rinse them if cooked from scratch. If using canned lentils, rinse and drain them in a colander.<br />
<br />
2. Shred a small beet over a box grater and add it to a large mixing bowl. Add the onions, cheese, chopped jalapeños, and rice. Stir to combine.<br />
<br />
3. Add the lentils and spices. Stir, then add the oats and combine until the mixture is fairly dry. We don't want it to be too wet where everything falls apart, and we don't want it too dry where it gets crumbly <i>(see note below).</i> Use your hands and shape a few patties. If it's too wet, add some extra oats, and try again. You can also add an egg at this point, because that will act as a binder. I usually don't add eggs, I think the oats work just fine.<br />
<i>Note: I do not recommend using a food processor because the consistency between too dry and too wet happens quickly, and the resulting product could be a mushy mess. All you really need to do is stir together the ingredients.</i><br />
<br />
4. Smooth down the lentil mixture with the back of a spoon so it is uniformly level, and cover the bowl with a plate. Let the lentil mixture rest for 30 minutes in the fridge. This helps the oats soften up and set. This means the veggie burgers are more likely to retain their shape when cooking.<br />
<br />
5. Once ready, shape the patties with your hand, or a 1/3 or 1/2 cup dry mixing up measure. Dredge the formed patty lightly in the cornmeal. Place them on a clean plate or cutting board.<br />
<br />
6. When you have six or eight patties, heat some olive oil in a wide skillet and heat up over medium heat. Once hot add in the patties, and cook 4-6 minutes per side (preferred method, but grilling is really super too!)<br />
<br />
If baking: lay out the patties on a lightly greased sheet, and spray or brush the top sides of the patties. Bake at 350 for 10 minutes. Flip them, once golden, spray or brush tops with a bit of oil and bake another 10 minutes. Serve when golden.<br />
<br />
If grilling: place all the formed patties on a plate and place in the fridge for an hour or overnight. They should be cold just up until they hit the hot grill. These can be cooked on medium heat on a gas grill, 5 minutes per side. Use a spatula and carefully lift them up before flipping to catch the whole burger. Use some tongs or another spatula to help them along. If overhandled they can fall apart. Make sure you lightly grease each side of the patty before putting it on the grill.<br />
<br />
Serve alongside some toasted brioche buns, fresh lettuce, and onions rings. I like to roast fingerling potatoes too and serve them on the side. These store well in the fridge for up to 4 days. Don't leave them any longer.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com1tag:blogger.com,1999:blog-3605044192720384106.post-68737401517962835782014-08-20T09:53:00.000-07:002017-06-15T21:50:33.330-07:00Channa dhal curry and grilled patty pan squash<a href="https://www.flickr.com/photos/slammgrass/14869201102" title="DSC_0011 by slammgrass, on Flickr"><img alt="DSC_0011" height="640" src="https://farm6.staticflickr.com/5586/14869201102_de62f4faac_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14866460951" title="DSC_0020 by slammgrass, on Flickr"><img alt="DSC_0020" height="640" src="https://farm4.staticflickr.com/3921/14866460951_97fb92763e_z.jpg" width="640" /></a><br />
<br />
No surprise here, another pressure cooker lentil recipe. This time, channa dhal is used (channa is yellow split pea). Channa dhal is highly nutritious. What is channa? Basically, a young version of a garbanzo or chickpea. It's packed with fiber, protein, and carbs; it has a healthy dose of iron and calcium, and it, like many other dried beans, is a great source of folate, biotin, and choline. <sup>1</sup> The tomatoes in the dish make the iron more bioavailable. Since tomatoes contain Vitamin C they enhance iron absorption. <sup>1</sup> This dish is just good. It can be used as a base for other beans or lentils, or you can sub in tofu, or chicken, or potatoes. Whatever floats your boat. I served mine with some grilled summer patty pan squash, basmati rice, yogurt, and some sambal olek.<br />
<br />
This summer, I've been playing ultimate almost three times a week. Holy smokes, Seattle has an amazeballs ultimate scene. To get to the fields, I started riding my bike. I've been putting over 30 miles on my commuter hybrid a week (I have a 2008 Trek). To get home, I ride up a fairly long incline, and have decided to upgrade to a road bike. So if there are any foodie readers that are also bike riders, what should I be looking for?<br />
<br />
I'm not into racing as a sport. I primarily ride on asphalt (did I really just type asphalt?), and I use my bike for most errands within a short distance. The things I like about my current bike set up: it's a workhorse, it has a rack with bike saddle bags that I use all the time. When I lived in AL, and commuted to work, I added fenders. I'd like to keep those elements. What I don't like: my bike is heavy, and slow, and I have a love/hate relationship when riding up hills. I view the uphill climb as a cardio workout, but I would like some efficiency.<br />
<br />
On the weekends, when the weather is good, I like going for long bike rides. I've ridden up to Kenmore and Woodinville on my hybrid. The hubs has a road bike so I slow us down a lot. So far, I've been doing some online research, visiting and riding bikes at bike shops, and keeping a spreadsheet of different models, price ranges, and specs. A few weekends ago, I tried out two bikes from the same make (Raleigh Ravenio/Capri 2.0 and 3.0). The difference between my bike and the road bike was astounding. The road bikes were zippy and responsive. I would not use those two terms on my current hybrid. My hybrid is a great bike for occasional rides, that will occur on largely flat surfaces. I love that it got me used to the idea of using a bike for getting around town. Sadly, I think I have outgrown it.<br />
<br />
<b>Channa dhal curry with grilled patty pan squash</b><br />
<i>Yield: 4 generous servings, 1 squash per person</i><br />
<br />
<u><b>Ingredients</b></u><br />
1 cup <a href="http://www.bobsredmill.com/chana-dal-beans.html">channa dhal</a><br />
2 cups water<br />
1 cup rice, such as Basmati or Jasmine rice<br />
2 and 1/4 cups water for the rice<br />
1-2 tbsp oil<br />
1/2 cup onions, chopped<br />
2 cloves garlic<br />
1 tbsp finely minced or grated ginger<br />
1 jalapeño, diced (optional)<br />
3 Roma tomatoes, diced<br />
1/4 to 1 cup water, keep on the side.<br />
<br />
<b><u>Dry Spices*</u></b><br />
1 tbsp ground cumin<br />
1 tsp paprika or red chili powder (use paprika if you want it less spicy)<br />
1/2 tsp turmeric<br />
1/2 tsp cinnamon<br />
pinch nutmeg<br />
lots of cracks of fresh black pepper<br />
*if you don't have all these spices, a commercial curry mix can be subbed in easily instead. Just use 1-2 tbsp, and remember the more you use, the spicier it will be.<br />
<br />
<b><u>Garnishing spices/seasoning*</u></b><br />
1 tsp salt (if using a commercially prepared mix, check to see if it has salt)<br />
1 tbsp ground, coriander<br />
1 tsp garam masala<br />
1/4 cup chopped fresh cilantro<br />
*if you don't have all of these, I would solely recommend salt and the cilantro.<br />
<br />
<b>Directions for the Channa dhal curry </b><br />
Step 1. Soak the channa dhal in the 2 cups of water, and set aside while prepping the rest of the ingredients.<br />
<br />
Step 2. Prepare the rice. I use a rice cooker with the following amounts: 1 cup long grain white rice to 2 and 1/4 cups water. Turn the rice cooker on and forget it. Come back later, voilá: rice!<br />
<br />
Step 3. Measure out the dry spices in a small bowl and set aside. <br />
<br />
Step 4. In the small pressure fry pan pressure cooker (PC), heat up 1 tbsp of olive oil over medium heat. Once hot, add in onions and stir. Cook 2 minutes.<br />
<br />
Step 5. Add in garlic, ginger, and jalapeños. Stir and let cook 1 minute. Add the dry spices and cook until the mixture becomes very dry. Then, add the tomatoes, and stir it together. The tomatoes will release water and everything will come together as the tomatoes cook. Let cook 4 minutes.<br />
<br />
Step 6. Rinse the channa dhal, and add it to the PC. Stir in 1 to 1/2 cups of water and close the cooker. The liquid amount should not exceed the 1/2 mark on the PC.<br />
<br />
Step 7. Turn the heat to high and bring the PC to low pressure (first red ring), and cook 14 minutes at low pressure. Once pressure is reached, turn the heat to the lowest setting to maintain low pressure (usually low heat). If using a glass range, move the PC off the heat for a minute or so. At the same time, turn the heat to the lowest setting, and then add the PC back on. When the time is up, turn the heat off and move the PC off the burner. Use the natural release method. This just means moving the PC off the burner and letting the pressure release naturally. It should take ~10 minutes. Use this time to prepare the garnishing.<br />
<br />
Step 8. Once the PC is ready, remove the lid, and add the garnishing spices and seasoning. Taste for salt, and add a little more if needed. Serve over rice, and pass yogurt at the table. Top with the grilled patty pan squash (recipe follows below).<br />
<br />
<b>Grilled patty pan squash</b><br />
<i>Yield: 4 servings, 1 squash each</i><br />
<br />
<u>Ingredients:</u><br />
4 patty pan squash, cut in half (you could also use compact summer or zucchini squash cut in halves)<br />
1 tbsp olive oil<br />
salt to taste (I am loving this <a href="http://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_13?ie=UTF8&qid=1406142404&sr=8-13&keywords=sea+salt">flaked sea salt</a> at the moment)<br />
fresh black pepper<br />
1/2 tsp paprika<br />
<b><br /></b>
<b>Directions for patty pan squash</b><br />
Step 1. Heat the grill to medium high heat if using a gas grill.<br />
<br />
Step 2. In a large bowl, add halved patty pan squash and drizzle with olive oil. Sprinkle salt and pepper on top and toss the patty pan squash until the sides are evenly coated. Add the paprika and repeat.<br />
<br />
Step 3. When the grill is hot, place the squash, cut side down on the grill and cook about 5-7 minutes per side. Use tongs to flip them over. Thicker (bigger) squash will require more heat. I like them slightly undercooked because they stay crunchier.<br />
<br />
1. Brown J. <i>Nutrition Through the Life Cycle. </i>Stamford, CT: Cengage Learning; 2014.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-38935627546253380242014-08-09T13:33:00.000-07:002014-08-09T13:33:03.282-07:00Coconut Yogurt Rice <a href="https://www.flickr.com/photos/slammgrass/14682909888" title="coconut yogurt rice by slammgrass, on Flickr"><img alt="coconut yogurt rice" height="640" src="https://farm6.staticflickr.com/5575/14682909888_9d6177c1dc_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14846544646" title="coconut yogurt rice by slammgrass, on Flickr"><img alt="coconut yogurt rice" height="640" src="https://farm6.staticflickr.com/5593/14846544646_374ed48f1a_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14682907788" title="coconut yogurt rice by slammgrass, on Flickr"><img alt="coconut yogurt rice" height="640" src="https://farm6.staticflickr.com/5561/14682907788_b960c14009_z.jpg" width="640" /></a><br />
<br />
I keep showing up with this dish everywhere I go. Hey let's go on a picnic. What did you bring? Oh nothing, just this rice. Come over for lunch. What did you make? Oh just this rice dish and some salad. Hey it's lunch time, what do I have that I can eat quickly? Oh just this rice.<br />
<br />
Years ago when I lived in Houston, my family and I would head out to the Sri Meenakshi Hindu temple in Pearland, TX, and then stay for lunch - eating just prepared homemade tamarind and yogurt rice. The kitchen staff would prepare fresh batches, and it was fun to watch them mix up the rice in these enormous stainless steel bowls. Half the family was split on yogurt/curd or dhai rice, and the other half were tamarind rice, so we'd get both, and sit on the temple grounds enjoying a sunny Sunday or Saturday. Then we'd get ladoos.<br />
<br />
I've made this three times in the past two weeks. My mom has been sending me home with lots of delicious home cooked leftovers, and one day I had so much rice I made this. Making yogurt or dhai rice is really easy. Take leftover long grain rice, and then add plain yogurt, and some seasoned oil, and mix together, and then serve. Comes together in minutes if you have enough leftover rice. My yogurt rice is completely inauthentic, but it tastes good, and everyone that has tried it so far has asked for the recipe.<br />
<br />
<b>Coconut Yogurt Rice</b><br />
<i>Yield: 4 servings, split however you like</i><br />
<br />
<u>Ingredients:</u><br />
4-5 cups cooked white rice, preferably Basmati rice<br />
<div>
1/2 cup yogurt</div>
<div>
1/3 cup unsweetened coconut, ground to a fine powder</div>
<div>
salt and pepper</div>
<div>
<br /></div>
<div>
<u>Ingredients for Vaghar:</u></div>
<div>
1 tsp mustard seeds</div>
<div>
pinch hing (asafoetida) can be omitted (ask for it at a South Asian grocery store)</div>
<div>
4-6 <a href="http://en.wikipedia.org/wiki/Curry_tree">mitto limbdo/curry</a> leaves</div>
<div>
2 tbsp peanut oil</div>
<div>
<br /></div>
<div>
<u>Directions:</u><br />
1. If using leftover rice that has been chilled in the fridge, heat it back up with a bit of water. It will make mixing everything easier. Add the rice to a large mixing bowl, such as large pyrex or other large stainless steel mixing bowl. Add the yogurt, coconut, and salt and pepper. Stir to combine.<br />
Note: you can also use just cooked rice. It will be good too, but chilling the rice first keeps it more toothsome and less mushy. </div>
<div>
<br />
Next we are going to make a <i>vaghar</i>. Use an oil with a high smoke point like peanut oil. Add the oil to a small pot, like a small saucepan, and when hot add in spices and fresh herb leaves to infuse the oil with the aromatics. Usually the vaghar can be poured over something as a finish, or things can be added to it to such as done when cooking. Let's do the vaghar:<br />
<br /></div>
<div>
2. In a small saucepan with a lid, heat up the peanut oil. When hot add in mustard seeds and hing and cook until the mustard seeds pop. Add in the mitto limbdo leaves, and close the lid, turn the heat off and let cook for 1-2 minutes. Pour the vaghar over the rice. Stir everything together. Adjust salt if needed. Serve immediately. </div>
<div>
<br /></div>
<div>
Yum. </div>
<div>
<br /></div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-78869701660920456222014-07-25T08:30:00.000-07:002014-07-25T08:30:01.041-07:00Green Pea Hummus<a href="https://www.flickr.com/photos/slammgrass/14281780540" title="DSC_0444 by slammgrass, on Flickr"><img alt="DSC_0444" height="640" src="https://farm6.staticflickr.com/5154/14281780540_f8822b4710_z.jpg" width="640" /></a><br />
<br />
Look at this pretty pea hummus! It tastes like peas smashed together with mint and thyme.<br />
<br />
Last year, I bought <a href="http://www.amazon.com/Southern-Vegetarian-Cookbook-Down-Home-Recipes-ebook/dp/B00B7QRANG/ref=sr_1_1?ie=UTF8&qid=1406143327&sr=8-1&keywords=southern+vegetarian+cookbook"><i>The Southern Vegetarian</i> cookbook</a> after being smitten with the <a href="http://chubbyvegetarian.blogspot.com/">Chubby Vegetarian</a> blog. Both the cookbook and the blog are written and maintained by Justin Fox Burks and Amy Lawrence. Their cooking stuck with me because 1) they have upgraded and vegefied southern foods, and 2) they build foods around plant-based, un-processed foods. Some of my favorites from their book: andouille eggplant, mushroom meat, okra fritters, unchicken pot pie, and green pea hummus.<br />
<br />
This green pea hummus is a slight adaptation from the recipe in their cookbook. I added ajwain seeds and fresh mint. The thyme-like flavor of the ajwain seeds pairs nicely with the cumin and coriander. The mint brightens up the peas - and I like it better than parsley. The pea hummus will last up to a week in the fridge. I served this hummus along with cucumber and radish slices. It's also very good on crunchy pita bread, or papaddums.<br />
<br />
<b>Green Pea Hummus</b><br />
<i>Recipe adapted from The Southern Vegetarian's Green Pea Hummus</i><br />
Yield: About 1 and 1/2 cups hummus<br />
<br />
<u>Ingredients:</u><br />
1/2 tsp ajwain seeds (optional)<br />
1 tsp cumin seeds<br />
1 tsp coriander seeds<br />
4 tbsp olive oil<br />
3 garlic cloves, smashed<br />
1 16 oz package or 2 cups frozen green peas<br />
zest of 1 lemon<br />
1/4 cup flat-leaf parsley, fresh<br />
1/4 cup mint, fresh<br />
1/2 tsp salt<br />
<br />
<u>Directions:</u><br />
<b>Step 1:</b> Dump the frozen peas into a colander and rinse with water. This should bring them up to room temperature. No need to cook the peas. Set them aside until ready to use.<br />
<br />
<b>Step 2:</b> In a skillet, add the whole seeds and toast until fragrant about 5-6 minutes. Once toasted remove the seeds to a mortar and pestle or spice grinder, and grind to a fluffy finish. To the skillet warm the olive oil and then add the garlic. Cook the garlic just until it gets golden and smells lovely. If it burns, it will give off bitterness in the finished dish. Turn the heat off and remove the pan from the heat.<br />
<br />
<b>Step 3: </b>Get out the food processor and prepare the processor with the large mixing blade. Add the peas to the work bowl of the food processor, and then add the olive oil and garlic, ground spices, 1/2 tsp salt, lemon zest, parsley and mint. Blend together until light and fluffy. Taste and adjust for salt.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com4tag:blogger.com,1999:blog-3605044192720384106.post-46356008956152715632014-07-11T09:00:00.000-07:002014-07-11T09:32:13.916-07:00Spaghetti with beluga lentils<a href="https://www.flickr.com/photos/slammgrass/14200289608" title="those are lentils by slammgrass, on Flickr"><img alt="those are lentils" height="640" src="https://farm6.staticflickr.com/5276/14200289608_c697fc717d_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14385501262" title="DSC_0914 by slammgrass, on Flickr"><img alt="DSC_0914" height="480" src="https://farm4.staticflickr.com/3894/14385501262_b3ea84c6b4_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14385499802" title="pretty Beluga lentils by slammgrass, on Flickr"><img alt="pretty Beluga lentils" height="640" src="https://farm3.staticflickr.com/2932/14385499802_86c78cfa52_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14363808286" title="spaghetti with beluga marinara sauce by slammgrass, on Flickr"><img alt="spaghetti with beluga marinara sauce" height="640" src="https://farm4.staticflickr.com/3858/14363808286_538c433c1d_z.jpg" width="640" /></a><br />
<br />
This is my version of a healthy marinara sauce with lentils. Lentils cook in no time in the pressure cooker. Surely by now, I've at least convinced you how awesome a pressure cooker is? I won't give up on you!<br />
<br />
This recipe comes together quickly if you can think of it in 3 steps. Step 1, prepare the lentils in the pressure cooker. Step 2, prepare the marinara sauce, and Step 3, cook the spaghetti noodles. Most of the time, I start the pasta boiling water first, and then get to my tomato sauce, but you know your own ability to multitask.<br />
<br />
This recipe is dedicated to my hubs. See hubs, now you know how I make it!<br />
<br />
<div>
<b>Spicy tomato sauce or marinara with beluga lentils</b></div>
<div>
<i>Yield: 4 servings, about 1 and 1/4 cup sauce per serving</i></div>
<div>
<br /></div>
<div>
<u>Ingredients:</u></div>
<div>
1/2 cup dried beluga lentils or regular green lentils</div>
<div>
1 and 1/2 to 2 cups water</div>
<div>
2 cloves garlic</div>
<div>
a generous pour of olive oil</div>
<div>
1 onion, finely diced</div>
<div>
1 large carrot, or 2 medium carrots, peeled and quarter diced</div>
<div>
1/4 to 1/3 cup of white wine, enough to barely cover bottom of pan (I think red would be fine too; honestly, I've used whatever is in the fridge or pantry) - use vegetable broth or water if avoiding wine.</div>
<div>
2 T dried oregano</div>
<div>
1 tsp dried thyme</div>
<div>
2 T dried parsley </div>
<div>
1 tsp dried red chili flakes</div>
<div>
1 and 1/4 tsp salt</div>
<div>
1, 28 oz can San Marzano style tomatoes either whole or in chunks * see my note below</div>
<div>
1/2 cup water</div>
<div>
freshly grated parmesan</div>
<div>
basil or parsley to garnish</div>
<div>
<br /></div>
<div>
<u>To boil spaghetti</u></div>
<div>
4 quarts water plus salt to boil</div>
<div>
1/2 package or 1/2 lb whole wheat thin spaghetti</div>
<div>
<br />
Special tools: None besides a good knife, and cutting board. Use the small pressure cooker fry pan for the lentils. For the marinara sauce and the spaghetti, have 2 pots ready. The first should be a large pot to cook pasta, the second should be a wide stir fry pan with a sturdy lid. If you don't have a pressure cooker, cook the lentils in a large pot.<br />
<br /></div>
<div>
*My cooking note: If using whole peeled canned tomatoes, blend half or 3/4 of the tomatoes in a blender and leave the rest sort of roughly chopped. It is OK with me if you want no chunks, just blend all of it. Do this before you get started. </div>
<div>
<br /></div>
<div>
<u>Directions:</u><br />
<u><br /></u>
See my note above indicated with * above.<br />
<u><br /></u></div>
<div>
<b>Step 1:</b> Add the lentils to the small pressure fry pan pressure cooker. Add the water, stir, and set the cooker over high heat on the stove (these are the first two ingredients on the ingredients list). Close the lid to the pressure cooker. Bring to the first red ring (low pressure) and cook 10 minutes on low pressure. Once time is up, remove the cooker from the heat, and set aside to cool down using the natural release method. </div>
<div>
<br /></div>
<div>
<b>Step 2: </b>Prepare the pasta cooking water. Add the water and salt to a large pot. Depending on your stove, you can begin heating up the water for the pasta. </div>
<div>
<br /></div>
<div>
<b>Step 3: </b>In a separate wide enough skillet with a lid, heat up a few generous glugs of olive oil over medium heat. Once hot add in the onions and stir, and then add in the garlic and carrots. Cook until the onions begin to just brown slightly. Pour in the wine, and cook until half of the wine is evaporated. </div>
<div>
<br /></div>
<div>
<b>Step 4: </b>Add in the herbs and spices and stir together. Next, add in the tomato sauce, water, and salt. Turn the heat down to medium low heat, and cover with a lid so that the sauce doesn't splatter on the cooking range. The water for the pasta should be close to boiling. If not, wait. The sauce will just continue to cook and thicken up a bit. </div>
<div>
<br /></div>
<div>
<b>Step 5:</b> When the pasta water is ready and boiling, add the spaghetti, or other desired pasta, and cook until ready. Next, drain the lentils from the pressure cooker, and then add them to the tomato sauce. Stir and taste the tomato sauce for herbs and salt. </div>
<div>
<br /></div>
<div>
<b>Step 6:</b> When the pasta is done cooking, reserve 1 cup of the hot pasta cooking water and then drain off the pasta in a colander. Toss a little olive oil and a few splashes of the hot remaining pasta cooking water to keep the noodles separate. This is my favorite trick to serving pasta hot. <br />
<br />
When ready to serve, add about 1 cup of cooked noodles to a plate and top with 1 and 1/4 cups of sauce. Pass fresh parmesan and chopped parsley at the table. </div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com2tag:blogger.com,1999:blog-3605044192720384106.post-31983605111136367782014-06-23T08:30:00.000-07:002014-06-23T08:30:00.256-07:00Tofu Lettuce Wraps<a href="https://www.flickr.com/photos/slammgrass/14383395021" title="Tofu lettuce wraps by slammgrass, on Flickr"><img alt="Tofu lettuce wraps" height="640" src="https://farm3.staticflickr.com/2939/14383395021_b6b87a32e7_z.jpg" width="486" /></a><br />
<br />
Bibb lettuce leaves create a crunchy and fresh "wrapper" for tofu lettuce wraps. Lettuce leaves are filled with a caramelized crunchy ginger-tofu, and filled with mung bean noodles, grated carrots, and strips of crunchy cucumber and spring onions. Serve these with peanut sauce, or your favorite dipping sauce.<br />
<br />
This is a lot of work for dinner, or an appetizer, but the beauty of this dish is in each and every single component. They are fun to put together, and you'll feel healthier for doing so. I promise. If you have leftovers, you can assemble vermicelli noodle bowls. Win-Win!<br />
<br />
From my New Roots box, I used the bibb lettuce, carrots (earlier batch), cucumbers, and spring onions. I am loving the box, and I use it all the time. This week, I began measuring out the servings to compare cost per serving. The bibb lettuce head would easily serve 8. According to MyPlate serving sizes, 1 cup of raw veggies = 1 serving; and 1/2 cup cooked = 1 serving. I prepped the lettuce ahead of time, and it stored for longer than a week in the fridge.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14200102919" title="'fu by slammgrass, on Flickr"><img alt="'fu" height="640" src="https://farm3.staticflickr.com/2927/14200102919_f1d98e53fe_z.jpg" width="640" /></a><br />
extra-firm tofu cut into strips.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14385739594" title="Untitled by slammgrass, on Flickr"><img alt="Untitled" height="640" src="https://farm3.staticflickr.com/2940/14385739594_269a1a8d27_z.jpg" width="640" /></a><br />
Crunchy ginger tofu<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14200180420" title="Lettuce by slammgrass, on Flickr"><img alt="Lettuce" height="640" src="https://farm4.staticflickr.com/3886/14200180420_09e4690905_z.jpg" width="640" /></a><br />
Lettuce wrap fixins<br />
<br />
<b>The Most Awesome Tofu Lettuce Wraps</b><br />
<i>Yield: 4 servings, 2-3 wraps per person</i><br />
<br />
<u>For the tofu</u><br />
1 lb extra-firm tofu (1 lb is enough for 2-3 people; use 2 lb for 3-4 hungry people)<br />
salt for tofu<br />
1-2 tbsp peanut oil or enough to leave a slick shimmer in a wide skillet<br />
<br />
<u>For the wrappers</u><br />
1 head Bibb lettuce, washed and the leaves spun dry count 2-3 per person<br />
2-3 spring onions, cut into segments 3-4" in length; cut onions in half or quarter them lengthwise<br />
2 medium carrots, peeled and grated<br />
1/2 cucumber cut lengthwise in half, and then cut into small crunchy strips, peel skin if waxy.<br />
2 oz dried mung bean noodles, optional. Hydrate the dried mung bean threads by briefly boiling in hot water and then draining and tossing with just a tad of sesame oil (optional).<br />
1/2 cup chopped fresh cilantro<br />
<br />
<u>For the tofu glaze</u><br />
3 tbsp soy sauce<br />
1 and 1/2 tbsp rice vinegar<br />
1 tsp toasted sesame oil<br />
1 tsp grated ginger<br />
1-2 tsp sambal oelek<br />
1 tsp black or white sesame seeds<br />
1 tbsp molasses<br />
<br />
Serve with peanut sauce, store-bought is fine.<br />
<br />
Special tools: not really anything too fancy: a salad spinner, a box grater, regular pots and pans, jelly roll pan, paper towels, knives, cutting boards. Attractive serving dishes would really showcase the gorgeous ingredients. We do eat with our eyes after all.<br />
<br class="Apple-interchange-newline" />
Prep ahead: prepare Bibb lettuce, and prepare peanut sauce; can also prepare mung bean noodles. I prep the Bibb lettuce by carefully removing each leaf and washing it thoroughly. Once washed, I spin them in a salad spinner to expel all of the water, and then place them in a zip lock gallon size bag. They will stay fresh for up to a week.<br />
<br />
<u>Directions:</u><br />
<b>Step 1:</b> Drain the tofu and expel the water out of it. The lazy way is to wrap the tofu in a paper towel just drying it very lightly. Get out a jelly roll pan and line it with paper towels. Cut up the tofu so it is in 3/4" thick strips. Lay out the tofu strips on the paper towels and salt them. Let them rest 7-10 minutes. The salting draws the water up to the surface. Use a paper towel to "wick" away the water. Then rotate the strips a quarter turn, and salt and repeat. This really does result in a chewy texture and makes pan-frying very easy, and with less oil. If you are letting the tofu rest, you can prep other parts of this recipe including the veggies used in the wrap, or prepping the Bibb lettuce, which I have made Step 2.<br />
<br />
<b>Step 2: </b>Wash the Bibb lettuce and set aside in the fridge. Make sure that the leaves are dry. This can be done up to 4 days ahead of time. Wash each leaf carefully and then spin them dry in a salad spinner. Once dry, store the leaves in a ziplock bag in the fridge. They will last this way up to 1 week in the fridge.<br />
<br />
<b>Step 3: </b>Arrange the prepared vegetables in an attractive dish or plate, and place in the fridge covered with a plate or plastic wrap to keep cold. I recommend prepping the veggies right before serving, they just look so much better. Trust me.<br />
<br />
<b>Step 4:</b> Prepare the mung bean threads or noodles if using. To rehydrate them, cook them like you would pasta, but turn the water off when it reaches a boil AND THEN add the mung bean threads. Let them hydrate for a few minutes. They will have that consistency of jellyfish tentacles or that weird jelly goop that comes out of kids toy vending machines. I know, I know. They can be rinsed under cold water and then tossed with a bit of cold water and oil to make them loose. You can also substitute vermicelli noodles.<br />
<br />
<b>Step 5:</b> Add 1 tbsp of peanut oil to a non-stick or cast iron pan, and heat up over medium heat. Once hot, pan fry the tofu until golden on each side (about 6 minutes for the first side) then few minutes each side because the pan will be hot! If preparing more than 1 lb of tofu (more than 1 package) cook the tofu in batches using about 1 tbsp of oil for each batch of tofu, and not overcrowding the pan. Remove the cooked tofu to a plate.<br />
<br />
<b>Step 6:</b> Meanwhile prepare the tofu glaze. In a medium bowl stir all the ingredients for the tofu glaze together.<br />
<br />
<b>Step 7: </b>Once the tofu has cooked, add it back to the pan, and ladle the glaze over the tofu, eventually pouring the remainder into the pan. It will heat up and caramelize quickly. Move it off the heat and remove the strips to a serving dish.<br />
<br />
<b>Step 8: </b>Set out everything so it can be assembled at the table. I place the grated carrots, cuke strips, and scallions, and lettuce on a large plate. I set the cilantro, mung bean noodles, and peanut sauce in their own bowls. I give everyone chopsticks and spoons.<br />
<br />
<div>
How to assemble:<br />
<a href="https://www.flickr.com/photos/slammgrass/14363647866" title="Lettuce by slammgrass, on Flickr"><img alt="Lettuce" height="640" src="https://farm4.staticflickr.com/3891/14363647866_1ef27804c4_z.jpg" width="640" /></a><br />
1. Lay out the lettuce wrapper<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14386731155" title="Mung bean noodles by slammgrass, on Flickr"><img alt="Mung bean noodles" height="640" src="https://farm4.staticflickr.com/3899/14386731155_82e9ac5637_z.jpg" width="640" /></a><br />
2. Add in mung bean noodles<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14385742144" title="Assembly by slammgrass, on Flickr"><img alt="Assembly" height="640" src="https://farm4.staticflickr.com/3844/14385742144_4ea265a02b_z.jpg" width="640" /></a><br />
3. Add some tofu and then add some...<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14200184810" title="Tofu lettuce wraps by slammgrass, on Flickr"><img alt="Tofu lettuce wraps" height="640" src="https://farm3.staticflickr.com/2912/14200184810_a1ef80e1b3_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14363650146" title="Adding secret ingredient by slammgrass, on Flickr"><img alt="Adding secret ingredient" height="640" src="https://farm4.staticflickr.com/3884/14363650146_3d91260d69_z.jpg" width="640" /></a><br />
4. Veggies and peanut sauce<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14200301047" title="Tofu lettuce wraps by slammgrass, on Flickr"><img alt="Tofu lettuce wraps" height="640" src="https://farm6.staticflickr.com/5596/14200301047_a9f6acc88b_z.jpg" width="640" /></a><br />
5. Eat, repeat!<br />
<br /></div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com4tag:blogger.com,1999:blog-3605044192720384106.post-6462540463511242302014-06-18T07:30:00.000-07:002014-06-18T07:30:02.062-07:00Mailbox PeakI feel a little bit bad about my Seattle <a href="http://khavanu.blogspot.com/2014/06/freeze.html">Freeze post</a>, but when I met up with a friend that has lived here for 5 years, our conversation turned to the so called infamous freeze in about 5 minutes. Then, we started talking about hiking.<br />
<br />
Geographically, I like the Puget Sound region because it has water views from nearly every elevated point, and to the west and east of us are magnificent - and accessible - mountain ranges: the Cascades and the Olympics. It's really gorgeous. I love that the outdoors is a short distance away. On a recent hike to the North Bend area, the hubs and I used the <a href="http://www.wta.org/go-hiking/hikes">Washington Trails Association hiking database</a> and found a hike for <a href="http://www.wta.org/go-hiking/hikes/mailbox-peak">Mailbox Peak</a>.<br />
<br />
The Mailbox Peak trailhead is located in the Snoqualmie/North Bend area about 45 minutes on I-90 E from Seattle. Since we did the hike in late April we enjoyed a rare sunny and pristine day. The hike was grueling.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14285627572" title="A warning by slammgrass, on Flickr"><img alt="A warning" height="640" src="https://farm6.staticflickr.com/5548/14285627572_af1fba82c7_z.jpg" width="640" /></a><br />
Evidence of grueling hike. This is a formal warning at the trailhead.<br />
<br />
It's about 2.5 miles up, with about a 1500 ft elevation gain in a mile. So you literally climb 4000 ft on a trail that only goes up and up and up. At the first summit, the hike begins to over look the Puget Sound area, and the higher elevation gives a pristine view of the top of Mt. Rainier. Looking towards Puget Sound, you can just barely see Bellevue and Seattle, and the entire valley.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14284302921" title="overlook by slammgrass, on Flickr"><img alt="overlook" height="640" src="https://farm3.staticflickr.com/2928/14284302921_473bc181ec_z.jpg" width="640" /></a><br />
Cool emo hipster shot of the valley.<br />
<br />
I thought I was in decent shape until that hike. There was too much melting snow once we reached the rocky crown, so we ate lunch, enjoyed the views, read a bit, sunbathed, and then hiked down, missing the opportunity to add our names to the ledger at the top of the mountain. At the top is an old mailbox, and when you reach it, you put your names in the notebook which sits in the mailbox.<br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14100957559" title="overlook by slammgrass, on Flickr"><img alt="overlook" height="640" src="https://farm4.staticflickr.com/3789/14100957559_c6d12fd5bf_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14307821613" title="a couple rocks by slammgrass, on Flickr"><img alt="a couple rocks" height="640" src="https://farm4.staticflickr.com/3748/14307821613_3d6599353c_z.jpg" width="367" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14100955989" title="overlook by slammgrass, on Flickr"><img alt="overlook" height="640" src="https://farm4.staticflickr.com/3676/14100955989_15fde85a6b_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14100955109" title="toward the top by slammgrass, on Flickr"><img alt="toward the top" height="640" src="https://farm4.staticflickr.com/3797/14100955109_45162c365d_z.jpg" width="640" /></a><br />
<br />
<br />Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com3tag:blogger.com,1999:blog-3605044192720384106.post-44985060997187048972014-06-10T06:30:00.000-07:002014-06-10T09:06:30.222-07:00Freeze<a href="https://www.flickr.com/photos/slammgrass/14318416091" title="Seattle Skyline by slammgrass, on Flickr"><img alt="Seattle Skyline" height="425" src="https://farm6.staticflickr.com/5112/14318416091_eafbed5cf2_z.jpg" width="640" /></a><br />
<br />
Earlier this year, I moved to Seattle, WA. This is the fifth city I've moved to, in five years, in over three countries. I'm not good with these kinds of life announcements. I prefer sticking to food, but I wanted to give a quick update now that I've moved and settled a bit.<br />
<br />
I moved to Seattle from a recent, and brief <a href="http://khavanu.blogspot.com/2012/09/summah-time.html">one and a half year move</a> to <a href="http://khavanu.blogspot.com/2012/10/tex-mex-chili-gravy-cheese-enchiladas.html">Tuscaloosa, Alabama</a>. Before AL, I lived in: Chapel Hill, NC, <a href="http://khavanu.blogspot.com/2010/01/living-in-leuven.html">Leuven, Belgium</a>, and <a href="http://khavanu.blogspot.com/2012/04/expats-in-barcelona.html">Barcelona, Spain</a>. Coming from these places, I appreciate the culture here: it is laid back, techie, fit and sporty, outdoorsy, health and green-conscious, and foodie. I try to avoid obvious comparisons: weather and politics. Instead, I like observing people. How do they describe where they live? How do they view where I moved from without knowing anything about me? It's interesting. For example, in the south there is an ease in which a person starts a conversation, and there is no end to random conversation. In Tuscaloosa, I felt that anyone that was friendly felt like a friend. You could have nothing in common, but there is a sort of acceptance that I never really appreciated. This is a true observation: in the part of the south that I lived in, people still smile at you when they pass you on the street, or let's say campus. You start thinking that your clothes must be on backwards, but instead eye contact is usually followed up with a friendly smile. This was a unique adjustment coming from northern Europe, where you are generally left alone. If you are not used to it, it takes some adjusting. When I moved here, I discovered that the general behavior of people is very chilled and reserved. No one is rude, but there is disinterest: <i>ok you're here. We get that Seattle is cool. Can you please go over there? </i><br />
<i><br /></i>
I've had a lot of experiences feeling like an expat, and to a greater extent an outsider, but what I find interesting after a few months of trying to re-establish life is that I feel like an expat in this city. Sure, there are no language barriers, getting a driver's license is straightforward, there is no registering at city hall - but things still feel...distant. I've moved enough times to understand that the re-establishment of your life (routine, friends, hobbies, job) takes time. I don't hold it against anyone, or anything.<br />
<br />
At the hubs' office, he has felt what I've felt. Since he transitioned from being home-based to office-based, he extended invitations to his coworkers for lunch, happy hours, coffees, all the while the invitees being agreeable and then never showing up. The gesture is nice, and that does sound like a good idea, but not today and not tomorrow either.<br />
<br />
We moved into a new apartment building. Since the building was new, most of the residents are to. I noticed myself responding in the exact same way as my neighbors: avoiding eye contact, shuffling quickly past each other in the hall, exiting the building, or floor, or elevator without holding the door. Now, I lived long enough in the south - I <i>never </i>forget to do that. I've noticed that if two people are going towards the elevator, such as often occurs when residents enter the building, the person getting on will hit their floor and then hit the "door close" button. Say two residents are coming towards the elevator, and the second is just a few seconds behind because they stopped to pick up mail in the mail room. The person waiting on the elevator will get on, do this same routine, and not pause a second to ask if they should hold the door. It is so comically infuriating to me.<br />
<br />
The other day, I was at the grocery store and in line checking out with my things. The woman ahead of me had some wooden plank that I thought was a cedar plank. You know, those wooden planks used for grilling that infuse foods with smokiness. I asked my question, and the woman completely ignored me. I thought, she didn't hear, I'll ask again. The second time, the woman looked very surprised (which satisfied my first impression that she did not hear me), I repeated my question. She looked a little surprised, but politely said, "no." Then she turned around. Clearly my question was not an invitation to start a conversation. This gesture reaffirms why I think people are <i>always </i>on their phones. Why start conversation when you can just look it up this second? Silly me.<br />
<br />
Shortly after moving, I attended a Meetup group. It was really fun - and everyone (self-selecting) was outgoing, kind, and fun. Eventually the conversation turned to the number of RSVPs - a large majority of the yes RSVPs had yet to show up. The organizer briefly apologized for this, but quickly explained that it was unfortunately a common experience, so the organizer always felt fine inviting friends along. The organizer explained that many Meetup groups keep a policy on no shows. A no-show is a person that updates their RSVP as yes, but fails to show up. A majority of Meetup groups have hundreds of members, so outings can be capped to accommodate larger groups. In addition to the no-show policy, many Meetups employ a three-strikes-and-you're-out policy: too many no-shows and you might get kicked out of a group. During that evening our conversation turned to the observances and the social norms of the area. I had explained that people felt very reserved, maybe even a little bit shy, but I'm sure with a big city that is a common experience.<br />
<br />
The Meetup attendees were quick to explain that what I was observing - this sort of cool, reserved, disinterested disposition had a well known name: the Seattle Freeze. In general, most people are nice and polite when asked direct questions, but they don't go out of there way to be helpful or overly friendly. Most people that are from here have an established friend and family group, and you (the new person in town) are just another outsider that has changed the city in different ways. And no, they don't want to have another conversation with you, newbie, about the weather.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com3tag:blogger.com,1999:blog-3605044192720384106.post-37115039699793673922014-05-28T08:00:00.000-07:002014-06-05T15:07:08.461-07:00Yellow split pea ginger scallion dumplings<a href="https://www.flickr.com/photos/slammgrass/14100337230" title="DSC_0669 by slammgrass, on Flickr"><img src="https://farm4.staticflickr.com/3667/14100337230_04e2c0781c_z.jpg" width="640" height="640" alt="DSC_0669"></a>
<a href="https://www.flickr.com/photos/slammgrass/14100340020" title="DSC_0880 by slammgrass, on Flickr"><img src="https://farm6.staticflickr.com/5191/14100340020_6fd5093c47_z.jpg" width="640" height="640" alt="DSC_0880"></a>
<a href="https://www.flickr.com/photos/slammgrass/14307147683" title="DSC_0862 by slammgrass, on Flickr"><img src="https://farm3.staticflickr.com/2932/14307147683_fdb948e061_z.jpg" width="640" height="640" alt="DSC_0862"></a>
<a href="https://www.flickr.com/photos/slammgrass/14100409827" title="DSC_0843 by slammgrass, on Flickr"><img src="https://farm6.staticflickr.com/5275/14100409827_50f2dd0398_z.jpg" width="640" height="574" alt="DSC_0843"></a>
<a href="https://www.flickr.com/photos/slammgrass/14100323478" title="DSC_0677 by slammgrass, on Flickr"><img src="https://farm4.staticflickr.com/3728/14100323478_147fce1f7b_z.jpg" width="640" height="640" alt="DSC_0677"></a>
<a href="https://www.flickr.com/photos/slammgrass/14307146013" title="DSC_0675 by slammgrass, on Flickr"><img src="https://farm4.staticflickr.com/3804/14307146013_41335cc40b_z.jpg" width="640" height="640" alt="DSC_0675"></a>
<a href="https://www.flickr.com/photos/slammgrass/14283638731" title="DSC_0875 by slammgrass, on Flickr"><img src="https://farm4.staticflickr.com/3810/14283638731_acfd3c84db_z.jpg" width="640" height="640" alt="DSC_0875"></a>
These dumplings are pretty amazing. They are filled with a creamy gingery <i>channa dhal</i>, or yellow split pea, filling. They make a lot of work for a weeknight meal, but they are really fun to assemble and cook. The dumpling wrappers hold up really well, so if you are scared of tearing them or overhandling them, fear not. Since we are using lentils, we are definitely breaking out the pressure cooker (PC)! Now get excited and break out the PC!<br />
<br />
<b>Yellow split pea ginger scallion dumplings</b><br />
<i>The inspiration for these came from <a href="http://www.101cookbooks.com/archives/golden-potstickers-recipe.html">Heidi Swanson's 101Cookbooks' Golden Potstickers recipe</a></i><br />
<i>Yield: Approx. 50 dumplings, 1 and 1/2 tsp filling per dumpling; 5 servings, 10 dumplings each</i><br />
<br />
<u>Ingredients: </u><br />
1 cup dried yellow split peas or channa dhal<br />
enough water to cook them in a PC<br />
1 tsp ground cumin<br />
1 tsp salt<br />
1/4 tsp ground ginger<br />
2" piece of fresh ginger, minced fine<br />
1/2 cup chopped fresh cilantro<br />
4 medium scallions or green onions<br />
1 package gyoza or potsticker wrappers<br />
water<br />
<br />
Special tools: pressure cooker or large pot to cook lentils, a potato masher, cutting boards, a wide skillet with a lid, 2 jelly roll pans lightly dusted with flour.<br />
<br />
<b>Step 1</b>. In the pressure cooker fry pan, combine the yellow split peas and enough water to cover the yellow split peas by about 3/4" of water. Stir to combine. Close the cooker and bring to low-pressure (first red ring). Once low pressure is reached, cook 11-13 minutes. Use the natural release method to release pressure.<br />
<br />
If you don't have a pressure cooker, just cook the yellow split peas according to package directions, and let cool off enough before handling. This step can be done 1-2 days before prepping the dumplings to make the preparation faster.<br />
<br />
<b>Step 2.</b> Open the PC fry pan and inspect the peas. They should be cooked but still retain most of their shape, and there should only be a small amount of water in the bottom of the pan after you lift away the first few layers of peas. If there is water up and over the peas, the water should be drained off. Return the peas to the PC fry pan, and mash the yellow split peas with a potato masher. This step can also be done in a food processor, but it is easy enough to do in the fry pan.<br />
<br />
<b>Step 3</b>. Add the cumin, salt, and ground ginger to the pan and stir to combine.<br />
<br />
<b>Step 4.</b> Add the cilantro, green onions, and minced fresh ginger to the pan and stir to combine. Once well combined, taste the mixture for salt. Since these will be served with a salty dipping sauce, don't worry if they taste undersalted.<br />
<br />
<b>Step 5.</b> Clear some space on the counter and wipe away any crumbs. Once the counter is dry, dust lightly with flour and lay out 6 gyoza wrappers on the floured surface. Place a small work bowl filled with water nearby.<br />
<br />
<b>Step 6. </b>Spoon 1 and 1/2 teaspoons of filling just slightly off the center of the middle of the gyoza wrapper. You can do this step to all of the wrappers at once.<br />
<br />
<b>Step 7</b>. Now, working one a time, moisten half the circle and fold it over to make a half moon. The gyoza will want to stick. Once it comes together form small pleats where the ends meet, and push the dumpling down just slightly to give it a thick base for which it will be pan fried. Once the dumpling is assembled, place it on the floured pan until ready to cook.<br />
<br />
<b>Step 8. </b>In a wide and deep skillet (if you can use one with a lid), heat up some neutral oil like peanut or canola over medium-low heat. Once the pan is hot, add the dumplings in a single layer letting their chunky bottoms line the pan. Don't overcrowd the pan. Let them sit for a about 5-6 minutes inspecting the sides right where they meet the base. The dumplings should not stick. With a small spatula or chopstick, lightly lift them up. The base should be golden and enticing. If they are not let them cook 1 minute or longer.<br />
<br />
<b>Step 9.</b> Once they are golden, add 1/4 to 1/3 cup of water to the pan, and immediately close the pan letting them steam for 3-4 minutes. Serve them with some dipping sauce (see below). I guarantee they will be devoured.<br />
<br />
These may be frozen and reheated. If freezing, place the prepped, but uncooked, dumplings in a single layer in the freezer. For example, place the dumplings in a single layer on a jelly roll pan and freeze until frozen through. Remove the frozen dumplings from the pan into a zip top ziplock bag. Date and label them.<br />
<br />
If preparing frozen dumplings, these may be cooked just like in Step 8 and 9.<br />
<br />
<b>Soy-sesame dipping sauce</b><br />
<i>Yield: enough for 4 persons</i><br />
<br />
This can be assembled minutes before serving. The sambal oelek is optional, and is not very spicy.<br />
<i><br /></i>
<u>Ingredients:</u><br />
3 tbsp soy sauce<br />
1 tbsp rice wine vinegar<br />
splash toasted sesame oil<br />
scallions and sesame seeds<br />
1/2 tsp sambal oelek (optional)<br />
<br />
<u>Directions:</u><br />
Combine all of the ingredients together. Serve along with the dumplings or potstickers. Yum! Yum!Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com1tag:blogger.com,1999:blog-3605044192720384106.post-84059864307599965532014-05-17T08:00:00.000-07:002014-05-22T13:47:13.378-07:00Broccoli cheddar soup<a href="https://www.flickr.com/photos/slammgrass/13960988498" title="DSC_0736 by slammgrass, on Flickr"><img alt="DSC_0736" height="640" src="https://farm6.staticflickr.com/5323/13960988498_92a05395e4_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14167684243" title="DSC_0684 by slammgrass, on Flickr"><img alt="DSC_0684" height="640" src="https://farm8.staticflickr.com/7409/14167684243_1ce5f9419c_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/14147624555" title="DSC_0679 by slammgrass, on Flickr"><img alt="DSC_0679" height="640" src="https://farm3.staticflickr.com/2911/14147624555_7e74e42427_z.jpg" width="640" /></a><br />
<br />
For this creamy version of <i>Souper </i>Saturday (I know it's cheese-y, omg! I can't help myself!) I bring you a lighter, less processed, version of broccoli cheddar soup. I resisted looking up versions of this recipe online. I wanted to think through the steps, and I'm glad I did. This soup is really an altered base for a white cheese sauce. I use sharp cheddar, 2% reduced-fat milk, broccoli, and spices. I don't use cornstarch, processed cheese, or half and half. The addition of fresh scallions is really good. This soup is so much better the next day.<br />
<br />
<b>Broccoli Cheddar Soup</b><br />
<i>Yield: 4 servings, 1 and 1/2 cups each</i><br />
<u><br /></u>
<u>Ingredients</u><br />
4 cups water for boiling<br />
1 large stalk or 2 crowns broccoli, chopped fine (totals about 2 cups) *see note<br />
3 tbsp flour<br />
3 cups reduced fat 2% milk<br />
1 tbsp olive oil<br />
1 onion, diced<br />
1/8 tsp nutmeg<br />
1/2 tsp salt<br />
generous cracked black pepper<br />
1 cup vegetable broth or no-chicken broth<br />
2 cups sharp cheddar, grated<br />
2 medium scallions chopped, reserve a few tbsp for the garnish<br />
<br />
Special tools: a large and medium soup stockpot, a colander, a cutting board, box grater, knives, a whisk, and a 4-cup Pyrex glass measuring cup<br />
<u><br /></u>
<u>Directions</u><br />
<b>Step 1: </b>In a large soup stockpot, heat up the water until boiling.<br />
<br />
<b>Step 2: </b>Add 3 tbsp of flour to the 4-cup Pyrex measuring cup. Pour in 1/3 cup of milk and whisk until combined thoroughly. Once the flour is dissolved, pour in the remainder of milk until you have 3 cups. Set aside.<br />
<br />
<b>Step 3:</b> When the water begins to boil, add in the prepped broccoli, and cook until the broccoli turns bright green, about 5 minutes. Immediately, drain the broccoli in a colander and rinse under cold water to stop the broccoli from cooking further. An alternative method would be to blanch the broccoli by draining the broccoli and then adding it to a large bowl with ice water. Set aside the broccoli.<br />
<br />
<b>Step 4: </b>Wipe out the soup stockpot (or use another large soup stockpot) and heat it over medium heat. Add in the olive oil, and the onions, and saute until translucent about 4 minutes. Add the nutmeg, black pepper, and salt. Stir to combine. Pour in the milk and stir to combine. Be careful to not boil the milk. It should be heating up gradually. Turn down the heat to medium low if the flame is too hot. Once the milk is hot and steamy, stir in the cheese and broth. Continue to stir until the cheese begins to melt. Keep stirring, so the cheese does not settle at the bottom and cook.<br />
<br />
<b>Step 5:</b> Continue to heat the soup over medium-low heat until the soup thickens, about 20 minutes. Give the soup a stir every 4-5 minutes or so. Once the soup is thickened, add the cooked broccoli and the scallions, and heat up until hot. Serve the soup by passing chives and slices of sourdough at the table.<br />
<br />
<i>*Note:</i> What to do with the broccoli stalk? To use the stalk, cut off the crown, and then trim off the bottom woody end of the stalk. You want to cut off the stem until it gives easily and does not feel tough. Trim the stem by cutting lengthwise revealing a green interior. Dice the stalk and cook it along with the crowns.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-49307283228195074622014-05-14T08:00:00.000-07:002014-05-14T08:00:09.669-07:00New Roots OrganicsFor the past month, I subscribed to a home-delivery veggie box, or a seasonal bin, by <a href="http://newrootsorganics.com//index.php">New Roots Organics</a> (NRO). <a href="http://newrootsorganics.com//index.php">New Roots</a> delivers organic fruits and vegetables in the Puget Sound region. I signed up for <a href="http://newrootsorganics.com/seasonal_bins">bimonthly deliveries of their Standard Bin</a>. They have small and standards sizes of fruit bins, vegetable bins, or a mix of the two in a Standard Bin. <br />
<br />
This is how the Standard seasonal bin is delivered:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvs6ldfynWV3XvyZkbzF4_SxUbfgjcLryMmdTxXQc0cQ9ap1c-JC4Oz0jF5oup3bAiKj3FYRVxMQQTmoWJPW2olusYat6-67mOOj7cCrhcXVQhDr1hw3L6CT30VuOaLyeu1R7hLOK9vA/s1600/IMAG2170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvs6ldfynWV3XvyZkbzF4_SxUbfgjcLryMmdTxXQc0cQ9ap1c-JC4Oz0jF5oup3bAiKj3FYRVxMQQTmoWJPW2olusYat6-67mOOj7cCrhcXVQhDr1hw3L6CT30VuOaLyeu1R7hLOK9vA/s1600/IMAG2170.jpg" height="382" width="640" /></a></div>
<br />
This is what is in the Standard seasonal bin:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUDul90ion7S8joQUlf9qs4aegPqKSP1C74bTZPO234gzoBh4u_3D3Ie_TVEdtUmNpd2wmsmHD8Rn9HqFl37H5ndFaD0WGnMA5Y1ywdvt_PWlUNQcSlSGBhfZyNg7zQgWtTC2RtJ3Olw/s1600/IMAG2172-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUDul90ion7S8joQUlf9qs4aegPqKSP1C74bTZPO234gzoBh4u_3D3Ie_TVEdtUmNpd2wmsmHD8Rn9HqFl37H5ndFaD0WGnMA5Y1ywdvt_PWlUNQcSlSGBhfZyNg7zQgWtTC2RtJ3Olw/s1600/IMAG2172-1.jpg" height="640" width="380" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13Djqcm8lHTdyMMgg_-q4AP8aJp0OooaFvUkcmM0bx_dOLzZ-ikql8wNr8OLoWXcCvK3dYAgUf0_6kInPyOgvTU4nETLbgdDy_ucEyAa4vBM1-ESHN5becnN-xOCY2iOqEPRGHU4BMsI/s1600/IMAG2171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13Djqcm8lHTdyMMgg_-q4AP8aJp0OooaFvUkcmM0bx_dOLzZ-ikql8wNr8OLoWXcCvK3dYAgUf0_6kInPyOgvTU4nETLbgdDy_ucEyAa4vBM1-ESHN5becnN-xOCY2iOqEPRGHU4BMsI/s1600/IMAG2171.jpg" height="382" width="640" /></a></div>
<br />
New Roots is similar to a community-supported agriculture (CSA) share, but instead of procuring all of the produce from a single farm, they deliver and distribute organically grown produce from <a href="http://newrootsorganics.com/help/#4">Washington, Oregon, California, and sometimes Mexico</a>. They are basically a wholesaler of organic produce; they work with both small and large farms, and organic distributors to move organic produce to customers. For the most part, I've been pretty happy with the amount of produce in the Standard Bin. I signed up at the end of March, and have had three deliveries so far.<br />
<br />
When I started this post, I wanted to write about meal planning using my new veggie box, but it somehow morphed into an unofficial review. Below, I've reviewed for diversity, quality, price or cost, and convenience.<br />
<br />
<b>Diversity.</b> The Standard Bin is made up of about one-fourth fruit, and three-quarters vegetables. On average, my deliveries have contained 3 types of fruits, and about 9-10 types of vegetables. So far this spring, I've gotten cara cara oranges, navel oranges, cameo apples, cantaloupe, and lots of delicious strawberries. Of the ten types of veggies, there are usually 1-2 types of edible raw greens like lettuce or arugula, 1-2 types of cooking greens like kale, spinach, and collards, and a garden variety mix of about 5 other types of veggies which include: radishes, cucumbers, bell peppers, potatoes, leeks, red cabbage, spring onions, beets, carrots, broccoli, spinach, and asparagus. 5 out of 5 stars.<br />
<br />
<b>Quality.</b> When compared to a farm share CSA the produce in the bins does not last as long, and does not appear to be as fresh as what one can purchase by supporting a CSA. Each delivery something has gone bad. The first delivery the yukon potatoes starting molding on day 3 and each of the oranges were dry and mealy inside. The second week, the arugula was yellow and wilted after day 5. In comparison, my previous CSA bagged fresh, young arugula, and it lasted at minimum 1 week in the fridge, and up to 2 weeks before it really started turning yellow and wilting. The third delivery, the cantaloupe began molding after a week. When I compare this to produce bought at the grocery store, the shelf life of both are about the same. A major selling point for me with the CSA is the freshness. While only a few items have gone bad, I am aware that the items were not all harvested that day or even close to the same schedule. I am keeping an open mind. I have not complained about these items, but I do feel that if there was a problem they would work to resolve it. 3 out of 5 stars.<br />
<br />
<b>Price.</b> At $40.00 for a Standard Bin, the bins are priced competitively. For a household with two hungry adults, that cook most meals from scratch at home about 4-5 days per week, I find the cost both justifiable and reasonable. The Standard Bin lasts me two weeks. I have not calculated portion size per cost (new challenge with next delivery?), but if comparing purchasing the same amount of organic produce at a grocery store, I think New Roots beats the price. The first week I got my Standard Bin, I visited two nearby grocery store chains to price compare. I compared the costs of items delivered in the bin, to organic produce at the grocery store. In my very unscientific findings, I estimated that I think the cost of purchasing through NRO is much cheaper than purchasing the same through a grocery store. However, my Standard Bin does not include all the produce that I purchase. I still shop at both farmers' markets and grocery stores to purchase additional goods. If you cook a lot, are not afraid of vegetables, and believe in the costs and benefits of organic produce then New Roots is probably good for you. If you don't eat a lot of vegetables, don't have time to cook or prepare items, and buy the cheapest goods at the store, then NRO is probably not the best thing to invest in. Although, I would still think that it could be one of those life-changing moments for a lot of people. It feels like Christmas morning every time I get my bin. 5 out of 5 stars.<br />
<br />
<b>Convenience.</b> NRO delivers the bins to your doorstep on a weekly or bimonthly rotation. Signing up is easy, and is done through their website or through calling them. Once signed up, you can change your orders, or add to it through their website. Any changes, delays, or cancellations should be made 1 day before the scheduled delivery day (the changes have to be received before 7 am on the delivery day). I recently had to put a delivery on hold, and I called, got through to a friendly customer service rep, and they put my delivery on hold. For me, the other part of convenience is having lots of veggies around. This makes meal planning a lot easier, and it also makes throwing meals together a lot of easier. 5 out of 5 stars.<br />
<br />
<b>Overall: New Roots Organics gets 4.5 out of 5 stars. </b>I'm going to stick with them for a few more months.<br />
<b><br /></b>
My star rating is 1 star (hated it) to 5 stars (loved it).Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com4tag:blogger.com,1999:blog-3605044192720384106.post-56516202895103756392014-05-09T14:45:00.000-07:002014-05-22T13:47:46.185-07:00Za'atar in spice jars<div>
<a href="https://www.flickr.com/photos/slammgrass/13960788507" title="DSC_0814 by slammgrass, on Flickr"><img alt="DSC_0814" height="640" src="https://farm3.staticflickr.com/2920/13960788507_3dede4bb39_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/14147477175" title="DSC_0782 by slammgrass, on Flickr"><img alt="DSC_0782" height="640" src="https://farm3.staticflickr.com/2911/14147477175_e3102b76ee_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/13960837588" title="DSC_0804 by slammgrass, on Flickr"><img alt="DSC_0804" height="540" src="https://farm3.staticflickr.com/2911/13960837588_28734008af_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/14124288266" title="DSC_0770 by slammgrass, on Flickr"><img alt="DSC_0770" height="640" src="https://farm6.staticflickr.com/5074/14124288266_b6b946931d_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/13960806519" title="DSC_0764 by slammgrass, on Flickr"><img alt="DSC_0764" height="599" src="https://farm3.staticflickr.com/2940/13960806519_d4772386cc_z.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<a href="https://www.flickr.com/photos/slammgrass/14147470755" title="DSC_0820 by slammgrass, on Flickr"><img alt="DSC_0820" height="640" src="https://farm8.staticflickr.com/7327/14147470755_6d88cf9779_z.jpg" width="640" /></a></div>
<div>
<br /></div>
I hoard spices. I do. Every so often, I set out to make spice mixes. Recently, I picked up <a href="http://www.amazon.com/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern/dp/1607745313">Bryant Terry's new cookbook: <i>Afro-Vegan</i></a>. The cookbook is awesome. I've already bookmarked many recipes. This is an example of one of six dry spice blends featured in the book. Earlier this week, I took out my big box of spices and set out to make za'atar and blackened seasoning. Za'atar is a Middle Eastern spice blend of thyme, oregano, and sumac. The sumac gives it tang. Terry's book is loaded with many song recommendations; they accompany the title on each page. After reading through <i>Afro-Vegan</i>, I went and <a href="http://open.spotify.com/user/anyalove/playlist/5XIaAZKaQC6cPuEpGm8Hgd">found the playlist on Spotify</a>. Then, I hit play, and got to work. <div>
<div>
<br /></div>
<div>
With Mother's Day coming up, I thought this would make a nice gift for mom (or a great Father's Day gift, or really - any occasion). I repurposed some old spice jars, and used a stamp and paper to make labels. The labels are just strips of nicer paper cut to about 1.75" (4.5 cm) wide by 5.5" (14 cm) long. I hoard stamps too, and liked this "Destination" stamp as a label for the contents and the date. I wrote the ingredients on the side. Once the labels are ready, I affixed the labels to the jar with clear packaging tape. </div>
<div>
<br /></div>
<div>
I like to use za'atar on pita bread. Coat the pita bread with a bit of olive oil and salt. Sprinkle on the za'atar and toast until just barely crispy. In high school, I used to baby sit and tutor for a Lebanese family. They always served me this in the mornings. I can still remember getting a steamy thick small coffee and pita bread with za'atar. In the past, I've used za'atar in spinach veggie burgers, on roasted potatoes, over a sunny-side up egg, and for tofu kebab skewers. </div>
<div>
<br /></div>
<div>
<b>Za'atar</b></div>
<div>
<i>Recipe from Bryant Terry's Afro-Vegan cookbook.</i></div>
<div>
Yield: about 4.5 oz, or enough to fill up 2 spice jars</div>
<div>
<br /></div>
<div>
<u>Ingredients:</u></div>
<div>
3 tbsp dried thyme</div>
<div>
2 tbsp dried oregano</div>
<div>
1 tbsp sumac</div>
<div>
1 tsp cumin seeds, ground</div>
<div>
1 tbsp sesame seeds (I used a mixture of black and white seeds)</div>
<div>
ground black pepper</div>
<div>
<br /></div>
<div>
<u>Directions:</u></div>
<div>
Toast the cumin and sesame seeds. Once hot add them to a bowl and let them cool off slightly. To the same bowl add all of the herbs and black pepper. Grind them in a spice grinder or a mortar and pestle. Store in an airtight container, away from direct sunlight, or refrigerate. </div>
</div>Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com1tag:blogger.com,1999:blog-3605044192720384106.post-4279329314766095652014-05-03T08:00:00.000-07:002014-05-22T13:48:09.515-07:00The creamy soup series: carrot ginger soup<a href="https://www.flickr.com/photos/slammgrass/13906169259" title="Carrot ginger soup by slammgrass, on Flickr"><img alt="Carrot ginger soup" height="640" src="https://farm3.staticflickr.com/2912/13906169259_eb16dcc2d5_z.jpg" width="640" /></a><br />
<br />
<a href="https://www.flickr.com/photos/slammgrass/13906213180" title="Carrot ginger soup by slammgrass, on Flickr"><img alt="Carrot ginger soup" height="425" src="https://farm3.staticflickr.com/2939/13906213180_4e6435fb90_z.jpg" width="640" /></a><br />
<br />
I've been making creamy soups about once a week. The idea is that they store really well, and make excellent light lunches with bread or some salad. Creamy is really a misnomer - I've hardly used any cream in the soups, but the end result after blending is always silky smooth. I don't promise that these will be fast to prepare, but the end result is really worth the effort.<br />
<br />
Do you need any special tools? Making pureed, smooth, soups does require the use of some special tools, but if you are reading this, you are in luck because I am a lazy cook. For the creamy consistency of this soup, a blender or immersion blender is recommended. Since carrots don't have any fibrous materials, blending is super easy. I sometimes employ a pressure cooker, and would highly advocate purchasing one because of its use in speeding up everything else in your repertoire.<br />
<br />
Soup is soup.<br />
<br />
For this <i>souper </i>Saturday, you see, I could simply not help myself - I adapted Jack Bishop's Gingered Carrot Soup from his wonderful cooking through the seasons cookbook: <i>A Year in a Vegetarian Kitchen</i>. I adapted it by modifying it for preparation in a pressure cooker (PC). If you don't have a PC, stovetop directions follow the "Directions" below.<br />
<br />
<b>Creamy carrot ginger soup</b><br />
<i>Adapted from Jack Bishop's A Year in a Vegetarian Kitchen (circa 2004)</i><br />
Yield: 4 generous 1 and 1/2 cup servings, maybe slightly more<br />
<br />
<u>Ingredients</u>:<br />
1 tbsp olive oil<br />
1 leek, thinly sliced. Cut up only the white and very light green parts<br />
1 tablespoon ginger, grated over a microplane, or very finely minced<br />
1/2 tsp ground ginger<br />
1/4 cup or more dry white wine or vegetable broth<br />
1 and 1/4 pounds carrots, washed, peeled and cut into large chunks<br />
2 cups vegetable broth<br />
1-2 cups milk (can sub soy or almond)<br />
<br />
<u>Directions</u>:<br />
<b>Step 1</b>: Heat up 1 tbsp of olive oil in the pressure cooker fry pan over medium heat. Once hot, add in the leek and saute for a few minutes. Add in the fresh ginger and ground ginger, stir, and then add in the white wine until it reduces slightly. Let it bubble up nicely, and once most of the wine is cooked off, scrape any stuck on brown bits from the bottom of the pan.<br />
<br />
<b>Step 2:</b> Add in the carrots to the pan. Pour 1 cup of vegetable broth in and note the liquid capacity. If under, go ahead and add the remaining broth ensuring that you don't go over the max liquid capacity line. You will add the remainder of the broth after cooking while blending the soup. Close the PC and bring to high pressure (second red ring) and cook 4 minutes. Use the natural release method. This method is simply moving the PC off the heat and letting the pressure escape naturally.<br />
<br />
<b>Step 3</b>: Once the PC is ready (no more pressure is indicated), carefully scoop the cooked carrots and leeks, batch by batch, into the blender. You may want to have a large mixing bowl handy to store the "blended" from the "needs to be blended." Add broth and the liquid from the PC into the blender. Do not fill the blender more than half way full. This is also where I learned an important tip from Chef Bishop. Don't fill the blender along with its contents (liquids) more than half way full. Put the blender lid on, and slightly vent the removal cap (the removal cap is usually in the center of the blender lid). Put a dish towel over the blender lid, including the vented lid, protecting your hand and any surfaces from any accidental splatters. Blend until silky smooth, about 3-4 minutes on high blend setting.<br />
<br />
<b>Step 4</b>: Once everything is blended, gradually add milk until you get the creamy consistency you desire. Taste for salt, and heat up and serve immediately. This soup will get slightly spicier with rest. It is so good!<br />
<br />
<u>Regular/Stovetop:</u><br />
If you don't have a PC, you may follow Step 1 by omitting the PC, but using a large pot. During Step 2, add the carrots to the pot, along with all of the (2 cups worth) vegetable broth. Simmer everything for about 20-25 minutes until everything is soft. Allow the liquid to cool off before blending (let it sit there for about 20 minutes) and then proceed with the recipe from Step 3.<br />
<div>
<br /></div>Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-9368794701162469342014-04-08T11:32:00.001-07:002014-04-08T11:32:35.019-07:00Pinto beans with green chilies<div style="background-color: white;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwUXSlOB9kjgSOQOFNGeUylViRX8vCr6FSMsArIw6cCrmBX8cr7E4_uUI4Xn6L56tap6q68xvNap3lw8H6lH-Oi6O8KFj24SwmuvNygSosoWD6cTQgIqh4X_dMPkPIITRtsU8XoEXkHc/s1600/IMAG2113-1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwUXSlOB9kjgSOQOFNGeUylViRX8vCr6FSMsArIw6cCrmBX8cr7E4_uUI4Xn6L56tap6q68xvNap3lw8H6lH-Oi6O8KFj24SwmuvNygSosoWD6cTQgIqh4X_dMPkPIITRtsU8XoEXkHc/s1600/IMAG2113-1-1.jpg" height="387" width="400" /></a></div>
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Last year <a href="http://khavanu.blogspot.com/2013/09/massaman-curry.html">I bought myself a pressure cooker</a>. I use it all the time. I tell everyone about the glamorous lifestyle of cooks that own pressure cookers. I talk as if I'm an expert. Here's a list of why I love them:</span><br />
<br />
<ul>
<li><span style="color: #222222;">Pressure cookers (PCs) are fast. The cooking time for just about everything is reduced, sometimes by a third, and sometimes by half. </span></li>
<li><span style="color: #222222;">Beans cooked in a pressure cooker almost always taste better than any other method.</span></li>
<li><span style="color: #222222;">I don't have to soak beans before cooking.</span></li>
<li><span style="color: #222222;">Pressure cookers allow cooks to multitask seamlessly. </span></li>
<li>The new, or second generation, cookers don't have the loud hiss or the jiggle top pressure release. They are quiet.</li>
</ul>
Used daily they really do change the way you start to see ingredients and the time it takes to make things. The PC hasn't replaced everything in my kitchen, but it surely gets used at least 4-5 times per week.<br />
<br />
Pinto beans cooked in a pressure cooker come out very creamy. This element of creaminess is great when paired with a little heat from the green chilies, and some acidity from fresh lime and cilantro. This is an excellent side dish, when paired with <a href="http://khavanu.blogspot.com/2013/07/black-bean-burgers.html">black bean veggie patties</a>, or it can be served as a soup with some tortilla chips on the side. I won't judge.<br />
<br />
<b>Pinto beans with green chilies in 10 steps</b><br />
<i>Yield: serves 4 generous servings</i><br />
<br />
<span style="color: #222222; font-family: inherit;"><u>Ingredients</u>:</span><br />
<span style="color: #222222; font-family: inherit;">1 cup dry pinto beans, (see Step 1 of Directions below) </span><br /><span style="color: #222222; font-family: inherit;">1 teaspoon whole coriander seeds (see Step 3 of Directions below)</span><br /><span style="color: #222222; font-family: inherit;">1 teaspoon cumin, ground</span><br /><span style="color: #222222; font-family: inherit;">1 tablespoon olive oil</span><br /><span style="color: #222222; font-family: inherit;">1/2 of a large or medium onion, diced</span><br /><span style="color: #222222; font-family: inherit;">2 bay leaves</span><br /><span style="color: #222222; font-family: inherit;">2 and 1/2 cups no-chicken or vegetable broth, or water</span><br /><span style="color: #222222; font-family: inherit;">1, 4 oz can diced green chilies (such as La Victoria fire roasted diced green chilies)</span><br />
<span style="color: #222222;">1 tsp salt</span><span style="color: #222222; font-family: inherit;"><br /></span><br />
<span style="color: #222222; font-family: inherit;"><u>For garnish</u>:</span><br /><span style="color: #222222; font-family: inherit;">1/2 cup fresh cilantro, chopped</span><br /><span style="color: #222222; font-family: inherit;">the juice of 1/2 of lime</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;"><u>Directions</u>:</span><br />
<span style="color: #222222; font-family: inherit;">Step 1: We are going to check out the awesomeness of the pressure cooker by preparing dried pinto beans but using the quick soak method of the cooker. Place 1 cup of dried pinto beans, 4 cups of water, and 1 tsp salt in the pressure cooker (OK to use the smaller fry pan with a 2.5 quart capacity). Close the lid and bring the contents to high pressure which is indicated by the second red ring. Cook for 2 minutes at high pressure, and then use the water release method to remove pressure. This means as soon as the time is over, place the cooker in the sink and run water down it's side to remove pressure and stop cooking. </span><span style="color: #222222;">Remove the beans from the pressure cooker in a drainer, allow the water to drain away, and wipe out the cooker bottom.</span><span style="color: #222222;"> </span><span style="color: #222222; font-family: inherit;">Proceed with the recipe. This is called quick soak. This can be done to any beans and then used in the recipe (This step replaces the usual soak and rest time for beans). *see my note below. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 2: </span><span style="color: #222222; font-family: inherit;">Heat the pressure cooker over medium heat (</span><span style="color: #222222;">OK to use the smaller fry pan with a 2.5 quart capacity). </span><br />
<span style="color: #222222;"><br /></span>
<span style="color: #222222;">Step 3: </span><span style="color: #222222; font-family: inherit;">Add the whole coriander seeds and toast until fragrant about 5 minutes. Do not walk away because they go from toasted to burned very quickly. Remove the toasted coriander seeds to a mortar and pestle or a spice grinder. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 4: </span><span style="color: #222222;">Turn the heat on the burner to medium low. Add olive oil or butter to the PC. </span><span style="color: #222222; font-family: inherit;">It will melt quickly since the pan will be hot. Add the onions right away and stir. Cook the onions until they are just translucent, about 5 minutes. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 5: Add the bay leaves to the PC. Stir.</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 6: Add the drained pinto beans to the PC. Stir. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 7: Add the broth or water along with the diced chilies. </span><span style="color: #222222; font-family: inherit;">Use water to get any residual chilies. Trust me, the flavor for this really is pulled together with the chilies. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">I did not forget the salt or spices - you add it at the end after the PC is done cooking! </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 8: </span><span style="color: #222222; font-family: inherit;">Stir everything together, close the pressure cooker with it's lid, and bring to high pressure (the second red bar). Once the cooker reaches high pressure, cook 12 minutes. Once the timer goes off, turn off the heat, and move the PC to another burner. Use the natural release method; this is the method where the cooker sits and rests to come down to pressure naturally without doing anything to it. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 9: </span><span style="color: #222222; font-family: inherit;">Grind the coriander seeds and add the ground coriander to the cumin, set aside.</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Step 10: When the cooker is ready, </span><span style="color: #222222; font-family: inherit;">open up the lid, and taste for salt. Add 1 teaspoon salt, the spices, and squeeze in the lime juice and cilantro. </span><span style="color: #222222; font-family: inherit;">Give a quick stir and taste for salt. </span><span style="color: #222222;">Remove the bay leaves. </span><span style="color: #222222; font-family: inherit;">Serve with extra lime slices and cilantro to be passed at the table. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">*Note: You may omit Step 1 by using beans that have already been soaked and drained. </span><br />
<br /></div>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com4tag:blogger.com,1999:blog-3605044192720384106.post-19507322884644667732014-03-24T16:03:00.000-07:002014-03-24T16:03:34.329-07:00Quiche with asparagus<iframe allowfullscreen="" frameborder="0" height="640" mozallowfullscreen="" msallowfullscreen="" nbsp="" oallowfullscreen="" src="https://www.flickr.com/photos/slammgrass/13390883303/player/dda374cd4c" webkitallowfullscreen="" width="640"></iframe><br />
<b><br /></b>
<iframe allowfullscreen="" frameborder="0" height="640" mozallowfullscreen="" msallowfullscreen="" nbsp="" oallowfullscreen="" src="https://www.flickr.com/photos/slammgrass/13390759195/player/2aac4edcc2" webkitallowfullscreen="" width="640"></iframe><br />
<b><br /></b>
<iframe allowfullscreen="" frameborder="0" height="640" mozallowfullscreen="" msallowfullscreen="" nbsp="" oallowfullscreen="" src="https://www.flickr.com/photos/slammgrass/13390865623/player/617a349cbb" webkitallowfullscreen="" width="640"></iframe><br />
<b><br /></b>
<b>Quiche with asparagus</b><br />
<i>Yield: 8 servings, 1 slice each</i><br />
<br />
<u>Ingredients:</u><br />
1 recipe <a href="http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/">French Tart Dough</a> (see note below)<br />
1/2 lb or 8 oz asparagus, which is about 10-12 whole spears<br />
6-8 large eggs<br />
1/4 cup milk<br />
1/2 cup Emmentaler or Swiss shredded<br />
1/2 cup Gruyere cheese, shredded<br />
salt and pepper to taste<br />
1/8 tsp nutmeg<br />
<br />
<u>Directions:</u><br />
1. Prepare the <a href="http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/">tart dough</a> for a 9" round pie plate or pan. See note below. This can be done 1 day ahead of time.<br />
2. Preheat the oven to 350º F or 180º C.<br />
3. Bring a large pot of water to boil. Once boiling, add the asparagus whole and cook for 2 minutes.<br />
4. Remove the asparagus from the boiling water and place under cold water or plunge the spears into ice water to blanch them and stop them from cooking any further. When cool enough to handle cut them in half in the middle, and then split them down the center so that the halves can lie on top of the quiche.<br />
5. Put all the eggs in a large mixing bowl, add the milk, and beat together until well incorporated.<br />
6. Add the shredded cheese to the eggs, and season with salt and pepper, and nutmeg.<br />
7. Pour the quiche batter on top of the prepped tart dough.<br />
8. Carefully arrange the asparagus halves on top. Bake the quiche for 40 minutes until lightly golden on top and cooked through. Allow to cool and set about 30 minutes before serving. This quiche pairs nicely with a small side salad.<br />
<br />
Note:<br />
This French tart dough recipe is one of my favorites. The instructions, comments, and pictures are superbly presented so I have opted out of recreating it here. The recipe from the link is good for an 8" or 9" pan, but anything larger than that and you will find that the dough doesn't quite make it up the sides. To me this method of tart dough is much easier to prepare than pie dough, and much more forgiving if learning for the first time. The method is to place all of the tart dough ingredients (except the flour) into the oven until the mixture becomes piping hot. Then flour is stirred into the hot mixture and the entire thing transforms itself into a dough ball that can easily be placed into a pie plate or fluted pan.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-54838514900839430532013-12-02T20:14:00.000-08:002013-12-02T20:14:14.038-08:00Mushroom and summer squash gratin<a href="http://www.flickr.com/photos/slammgrass/11183484134/" title="mushroom and squash gratin by slammgrass, on Flickr"><img alt="mushroom and squash gratin" height="640" src="http://farm4.staticflickr.com/3811/11183484134_cc67d9ff51_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/11183456346/" title="mushrooms by slammgrass, on Flickr"><img alt="mushrooms" height="640" src="http://farm8.staticflickr.com/7296/11183456346_baae6b3e69_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/11183480934/" title="blue cheese by slammgrass, on Flickr"><img alt="blue cheese" height="640" src="http://farm4.staticflickr.com/3788/11183480934_8dc63baf06_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/11183475604/" title="summer squash by slammgrass, on Flickr"><img alt="summer squash" height="640" src="http://farm6.staticflickr.com/5530/11183475604_08a741423f_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/11183458936/" title="ramekins by slammgrass, on Flickr"><img alt="ramekins" height="640" src="http://farm4.staticflickr.com/3691/11183458936_75a9aa8f20_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/11183464606/" title="DSC_0580 by slammgrass, on Flickr"><img alt="DSC_0580" height="640" src="http://farm8.staticflickr.com/7427/11183464606_263fdef922_z.jpg" width="640" /></a><br />
<br />
Do you ever wake up in the middle of the night and go blue cheese and mushrooms - genius! You wouldn't judge me if I did, correct? What if I told you that I dreamt this up in August? I did. That's where the summer squash comes from. Sautéed mushrooms are tossed with fresh raw garlic, layered between summer squash and filled with a blue cheese white sauce. The joy in serving these is in the red, heart shaped personal ramekins.<br />
<br />
This recipe is best prepped in two steps. The first step is to prep the vegetables. The second step is to prep the white sauce. Any great baking vegetables can be subbed in instead of squash. Serve these piping hot as a main course. Perfect for cooler weather.<br />
<br />
<b>Mini mushroom and summer squash gratins</b><br />
<i>Yield: 4-6</i><br />
<br />
<u>Ingredients for ramekins:</u><br />
butter, enough to butter 4 individual ramekins<br />
olive oil<br />
16 oz (or about 500 g) of brown cremini, shiitake, and oyster mushrooms<br />
2 to 3 medium summer squash, cut into coins (can sub eggplant, tomato slices, or zucchini)<br />
3 cloves garlic, chopped<br />
<br />
<u>Ingredients for the blue cheese cream sauce:</u><br />
3 tbsp butter<br />
2 tbsp flour<br />
2 cups milk<br />
1 tbsp oregano, dried<br />
salt and pepper to taste<br />
2 oz blue cheese<br />
<br />
<ol>
<li>Lightly grease individual ramekin dishes. If you don't have mini casserole dishes than grease an 8" by 8" pan. Preheat the oven to 400 º F (200 º C).</li>
<li>Meanwhile, brush any loose dirt off of the mushrooms, remove the stems, and slice the mushrooms into thin slices. Slice the summer squash into thin rounds or coins (1/8"), and chop up the garlic.</li>
<li>Heat up the olive oil in a large skillet over medium heat. Once hot, sauté the mushrooms. They should be done in about 12 minutes. Stir the garlic into the mushrooms, allow to heat up briefly, and remove from the pan once aromatic.</li>
<li>Add the summer squash to the pan. There should be enough oil. Lightly sauté for 5 minutes and then remove. Allow both the summer squash and mushrooms to cool off by allowing them to sit on a plate. You can prepare the blue cheese sauce.</li>
<li>Take a medium sauce saucepan and heat up 3 tablespoons of butter over medium-low heat. Once hot sprinkle in 1 tablespoon of flour and take a whisk and start stirring the flour into the butter. Sprinkle in a bit more, such as the remaining 1 tablespoon of flour, and stir together until the mixture turns golden. Turn the heat down to low and stir in 2 cups of milk while stirring together with the whisk. The sauce will need to be stirred constantly. If you leave it unattended the flour may start to cook and stick to the bottom of the pan, and you will have a lot of lumps in your sauce. The sauce will gradually begin to thicken, but should take no longer than 15-20 minutes.</li>
<li>Once the sauce begins to thicken (about 10 minutes), you can add in oregano, and black pepper. Then add crumbled blue cheese and keep stirring to make sure the cheese melts into the sauce. Taste and adjust with salt if needed. About 1/4 of a teaspoon is all you need to give the dish it's added edge. Turn the heat off the sauce.</li>
<li>Prep the ramekins: add about a tbsp or two to the bottom of the mini casserole dishes. Layer the mushrooms and summer squash together, and then top each layer with a bit of sauce. Once filled, top the ramekin with sauce and place in a baking sheet or tray to catch any bubble overs. If you are using a casserole dish you can assemble similarly and top with the sauce.</li>
<li>Place them in the oven for 30 minutes or until bubbling and golden on top.</li>
</ol>
Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com0tag:blogger.com,1999:blog-3605044192720384106.post-81277790767668199742013-09-16T18:40:00.001-07:002013-09-16T18:40:43.765-07:00Massaman Curry<a href="http://www.flickr.com/photos/slammgrass/9779851436/" title="DSC_0468 by slammgrass, on Flickr"><img alt="DSC_0468" height="640" src="http://farm8.staticflickr.com/7389/9779851436_69cde2a709_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/9779838304/" title="DSC_0458 by slammgrass, on Flickr"><img alt="DSC_0458" height="640" src="http://farm4.staticflickr.com/3683/9779838304_7d64d0bf30_z.jpg" width="425" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/9779915103/" title="DSC_0454 by slammgrass, on Flickr"><img alt="DSC_0454" height="640" src="http://farm4.staticflickr.com/3734/9779915103_c6522886d3_z.jpg" width="480" /></a><br />
<br />
<a href="http://www.flickr.com/photos/slammgrass/9779640421/" title="DSC_0461 by slammgrass, on Flickr"><img alt="DSC_0461" height="640" src="http://farm8.staticflickr.com/7436/9779640421_352c0752e3_z.jpg" width="640" /></a><br />
<br />
I bought a pressure cooker. It's a second generation six-piece <a href="http://www.amazon.com/Kuhn-Rikon-6-Piece-Duromatic-Pressure/dp/B00004R8ZH">Kuhn Rikon Duromatic</a>. It came in two different sizes, with a lid that can be shared between the two, another glass lid for cooking, and a trivet for steaming. Simply put, pressure cookers save time. Second generation pressure cookers are designed to be safer because they are supposed to be constructed with at least two or three safety releases, and they are designed to indicate clearly when the cooker has come to low or high pressure. There is no loud hissing. In older, or first generation, pressure cookers they usually have a jiggle top which releases pressure in loud hisses after reaching pressure.<br />
<br />
<a href="http://www.hippressurecooking.com/about/">Laura, of the Hip Pressure Cooking blog</a>, has <a href="http://www.hippressurecooking.com/pressure-cooker-reviews/">written extensive reviews</a> on different types of pressure cookers, and I found her detailed, and highly knowledgeable reviews, are what sold me on the Kuhn Rikon. Her recipes are modern, adaptable, and reproducible. She has <a href="http://www.hippressurecooking.com/learn-to-pressure-cook/">basic pressure cooking tutorials</a> that are easy to follow, and her site has created a community of modern day pressure cooker enthusiasts.<br />
<br />
Over the past few weeks, a personal barrier I had to using my new pressure cooker was relearning how to adapt recipes. I found that after a few weeks of trial and error, the learning curve for seasoned cooks is fast. The learning curve for beginner and novice cooks (the hubs is categorized in this category) is also fast. Our pressure cooker came with a cookbook which is a great reference guide. The hubs started out with potatoes, moved to cooking beans a few times, and made a rice pilaf, and a Mediterranean couscous. To vegetarians, the cooking time for beans and lentils will be slashed in half. This, and this reason alone, is one of the very essential reasons to own one, and it explains why pressure cookers are a sustaining life force in Indian households.<br />
<br />
<b>Channa Dhal Mushroom Massaman Curry</b><br />
<i>Adapted from <a href="http://www.foodandwine.com/recipes/massaman-curry">Food and Wine</a></i><br />
<i>Yield: 4 servings</i><br />
<i><br /></i>
This curry is delicious. I think the ingredients list is a bit daunting, but the outcome is marvelous. With a pressure cooker you really save time because you can utilize the 12 minutes that the cooker is cooking to prepare other things and clean up. The sweet potatoes melt into the dish, the channa dhal bulks up the curry, and replaces chicken in the original recipe. I have added mushrooms, channa dhal, and coriander, and replaced water for the broth.<br />
<br />
<u>Ingredients for curry paste:</u><br />
1" of ginger<br />
2 cloves garlic<br />
1/8 tsp salt<br />
1 tsp Chinese five-spice powder<br />
1 tsp cumin, ground<br />
1 tsp coriander, ground<br />
1/2 tsp turmeric<br />
1/2 tsp red chili flakes<br />
1 can coconut milk<br />
<br />
<u>Ingredients for curry:</u><br />
2 tbsp peanut oil, divided<br />
1/4 cup channa dhal or split yellow lentils, soaked in 1 cup of water*<br />
1 onion<br />
1 sweet potato, peeled and cubed into 1" chunks<br />
3/4 cup water<br />
1 package of mushrooms, stems removed and quartered<br />
1-2 tsp rice wine vinegar, optional<br />
1 medium tomato<br />
1/4 cup cilantro, chopped<br />
1/4 cup peanuts, chopped<br />
4 cups cooked white long-grain rice<br />
<br />
<u>Directions:</u><br />
<br />
<ol>
<li>Soak the channa dhal in 1 cup of water. Set aside. </li>
<li>The next step will be making a curry paste. You have three options 1) use a mortar and pestle, 2) use a food processor, 3) finely chop with a knife. I used the mortar and pestle because you end up with about 2-3 tbsp of curry paste a small amount for the food processor. In a mortar and pestle, pound together the garlic with the salt until it is a coarse paste. Remove this to a small mixing bowl that can hold 2 cups worth. Add the ginger and pound together. Scrape this into the bowl. Add the remaining spices and the coconut milk to the bowl and stir to combine. Set aside. </li>
<li>In a 4 quart pressure cooker (my small pressure fry pan is < 3 quarts) heat up 1 tbsp oil over medium high heat. Once hot, sauté the onions for 3 minutes. </li>
<li>Add the sweet potatoes, stir together, and then add in the channa dhal along with the water. Add 3/4 cup of water. Do not add salt. Bring the mixture to a simmer and then close the lid. Bring the pressure cooker to the <b>first red ring </b>and then cook over low pressure for 12 minutes. Use the natural release method. </li>
<li>Heat up the remaining 1 tbsp of peanut oil over medium-high heat in a cast iron or non-stick skillet. Once hot, add in the mushrooms and sauté about 7-10 minutes. Sprinkle the rice wine vinegar on top, cook 3 more minutes and cut the heat and remove the pan from the heat. </li>
<li>Open up the pressure cooker and put it back on the heat. Stir in the coconut milk curry mixture, add the tomatoes and bring to a simmer. This should only take a few minutes. </li>
<li>Garnish with peanuts and cilantro and serve immediately, preferably over cooked white rice. </li>
</ol>
<br />
*Note: soaking the channa dhal is not necessary, but I find that it cooks faster.Neelihttp://www.blogger.com/profile/09101041067369774035noreply@blogger.com1