I guess I wasn't settled in yet because I had to make another dal. That, and/or I didn't want to spend any money and this is a ridiculously inexpensive dish. Or maybe I just wanted to review yet another cookbook, and that only happens one recipe at a time. "My Indian Kitchen" by … [Read more...] about The Other Dal: Yellow Mung Beans with Spinach from “My Indian Kitchen”
Vegetarian
At (My New) Home Without Madhur Jaffrey: Sambhar Without Drumsticks
I've moved a lot. 9 places in 7 years, last I counted. Over 30 roommates. With the good comes the bad. In one I only had a mini fridge but in another I had a gas stove...until I got asked to leave because the landlord wanted to move back in with his psychologically troubled … [Read more...] about At (My New) Home Without Madhur Jaffrey: Sambhar Without Drumsticks
Barley Jambalaya or Middle Eastern Kisir
These are two very different dishes - jambalaya and kisir. One is a Cajun specialty that usually involves chorizo sausage, shrimp, chicken, green peppers, spices, and rice while the other involves bulgur, no meat, pomegranate molasses, pomegranate seeds, and mint. Skip the meat … [Read more...] about Barley Jambalaya or Middle Eastern Kisir
Two-Potato Vindaloo from “Plenty”
Normally I wouldn't turn to a general vegetable cookbook for an Indian potato recipe, but this one, "Plenty", from UK chef and newspaper columnist Yotam Ottolenghi has it all. More important, however, is what it doesn't have: No bought pre-ground spice blends or pastes! The … [Read more...] about Two-Potato Vindaloo from “Plenty”
How to Roast a Squash
1. Wash it. 2. Slice it in half lengthwise. 3. Scoop out the seeds and the slimey bits 4. Place it cut-side-down on a baking sheet or casserole. 5. Place in preheated 350 degree oven for about 30 minutes. The bigger the squash, the more time it requires. Up to 45 max. You can … [Read more...] about How to Roast a Squash
Barley-Pomegranate Salad
Its pomegranate season! No, not here, unfortunately. But in pomegranate-growing regions of the world it's pomegranate season. Which means that you can find both ridiculously over-sized spheres and almost sanely-sized organic versions of the explosive fruit all over Montreal. … [Read more...] about Barley-Pomegranate Salad
Beet, Carrot, and Apple Slaw
Generally, when I have a whole bunch of vegetables in my fridge and I don't feel like turning on the oven or getting out the cutting board, I ask myself, "How much of this can go in the food processor?" If the answer is "lots," I say, "Great!" and start shredding. No need to … [Read more...] about Beet, Carrot, and Apple Slaw
How Not to Roast a Turnip, and Other Stories…
So those gorgeous black beets that came in the Lufa Farms Fresh Basket this week...are not beets. To my dismay, they're turnips, which I only discovered after an hour and 20 minutes of roasting... I don't think I should feel incredibly stupid because most people with a vegetable … [Read more...] about How Not to Roast a Turnip, and Other Stories…
Cardamom-Spiced Pumpkin Wedges with Lime
Ever want to be a gourmet cook only to realize the only thing you've got in your kitchen is a squash? Yeah, that happens to me all the time too. As it did the day I made this recipe. Actually, to be fair, I also had a lime and a jalapeno, and a cupboard full of spices, and one … [Read more...] about Cardamom-Spiced Pumpkin Wedges with Lime
Shaved Beet, Carrot & Apple Slaw with Cider Vinegar Dressing
This was an accidental miracle. I needed to make a dish for two friends with the following restrictions: No wheat, dairy, gluten, refined sugar, MSG, corn, or mushrooms. And no raw vegetables. I also had limited resources in my fridge. What I did have were carrots, beets, and … [Read more...] about Shaved Beet, Carrot & Apple Slaw with Cider Vinegar Dressing