I didn't create this recipe for womp rat stew. Womp rats are small creates that Luke talks about bullseyeing growing up on Tatooine. According to the Star Wars Wiki, the dish is sometimes called mystery stew and was served at Jun Seros' diner in Mos Eisley, Tatooine. But I got it … [Read more...] about Misnamed “Womp Rat Stew” (Slow-cooker Spiced Lamb and Spinach) for the 8th Annual Volk/Watson Christmas Extravaganza
Indian
Chana Masala from “My Indian Kitchen”
There are three tricks to making delicious Indian food: Don't use canned beans or lentils thinking they will taste as good as fresh Don't use pre-ground spices they will taste as good as freshly toasted and ground whole spices Follow the freaking recipe! At least the first … [Read more...] about Chana Masala from “My Indian Kitchen”
At (My New) Home Without Madhur Jaffrey: Spicy Sambhar and South Asian Cuisine from Mangoes and Curry Leaves
I’ve moved a lot. 10 places in 9 years, last I counted. More than 30 roommates. With the good comes the bad. In one I only had a mini fridge and a shoebox of a room, but in another I had enough room for yoga, and a gas stove…which was great until I got asked to leave because the … [Read more...] about At (My New) Home Without Madhur Jaffrey: Spicy Sambhar and South Asian Cuisine from Mangoes and Curry Leaves
Indian-Spiced Sauerkraut
Cabbage. Salt. Mix. Done. I love sauerkraut. And in winter it's even simpler because I just put the jars outside and let them ferment slowly. They don't get rushed through the process like they do in summer while sitting on my counter. And the whole house doesn't smell like … [Read more...] about Indian-Spiced Sauerkraut
Spiced Red Lentils
Spiced Red Lentils This is an everyday meal. It's simple and quick and delicious. It's for anyone who wants to eat more vegetarian without missing meat. And it's for anyone who wants a satisfying, healthy meal in general. 2 cups red lentils 6 cups water 3 sprigs epazote, … [Read more...] about Spiced Red Lentils
What to do with Dosa: Stuff it
Boil potatoes, mash gently with spices in oil, brown smashed potatoes, serve with coconut, coriander and tamarind chutney. Easy. Not easy enough? You can skip the chutneys, which would be sad, but fine. Or buy them. I won't tell. Spiced Potato Filling for Masala Dosa If you … [Read more...] about What to do with Dosa: Stuff it
Fermenting Away: South Indian Dosa and Making Indian Sourdough
There's something really satisfying about having a bowl of something slowly changing on your counter-top. You don't actually have to do anything. But all by itself it moves from one state to another. Flavours and smells develop, digestibility varies, and most importantly for me, … [Read more...] about Fermenting Away: South Indian Dosa and Making Indian Sourdough
The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Think of supper as problem solving. The garden/farmers/supermarket (preferably in that order of importance, but we can't all be snobs about it) has provided me these ingredients, and now I'm going to cook something delicious. True, I normally just separate the leaves from the … [Read more...] about The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Indian Chili Bison Tacos with Homemade Taco Cups
Basically I made this because I was having a dinner party and wanted to make raw vegan tacos with sprouted mung beans and then happened to stumble upon this recipe in Hari Nayak's "Easy Indian Cooking" for beef chili. Despite the elevated temperatures my body wanted something hot … [Read more...] about Indian Chili Bison Tacos with Homemade Taco Cups
Indian Lamb Curry from Hari Nayak’s Easy Indian Cooking
Nayak has a new Indian cookbook out. I'm slowly working through the recipes. It's not as big or beautiful as his last one, but if the recipes work I'm all for it. So far it seems the recipes are easier (blend things up all together rather than multi-step processes). This recipe … [Read more...] about Indian Lamb Curry from Hari Nayak’s Easy Indian Cooking