I rarely measure, I often experiment, try new flavor combinations. To create this dish I sautéed several cloves garlic, coarsely chopped, in oil–I use olive for just about everything. I peeled and cubed 1/2 sweet potato and finely chopped approximately two tablespoons fresh ginger. I added these to the olive oil. When the garlic and sweet potatoes were tender, I added 1/2 coarsely chopped red bell pepper and several handfuls of baby bok choy which I had sliced into large pieces. When the bok choy was tender, I added peanuts and Thai sweet chili sauce. I served this over Jasmine rice.
Purple Cabbage with Poblano Peppers, and Garbanzo Beans
I had some left over cabbage and decided to create a new dish. Once again I coarsely chopped several cloves garlic and sautéed them in olive oil. When they were tender and slightly browned, I added coarsely chopped purple cabbage and poblano peppers, sautéing only until they were barely tender. To this mixture I added basil essential oil. Then I added the garbanzo beans. Do not add them too soon because it makes them mushy. I served this over conchiglie pasta from Italy.
Note: I use several essential oils in cooking–basil, fennel, lemon, cumin, thyme, rosemary, cardamon. However, they are intense so if using essential oils, use only a little, taste, then add more if necessary. It is easy to over do it.
For more recipes like this, see my most recent book, “You’re Gonna Eat That?!” It is filled with many simple pescatarian and vegetarian recipes.
One of my fellow elementary school students from decades ago posted a quote on Facebook, the topic of which is STUFF. The gist of this is that STUFF rarely makes your life better, usually costs money, fails to contribute to wonderful memories, and provides little in the way of happiness. The timeliness of this post really hit me. Where have I been lately? Certainly not doing much blogging. In addition to working full time, my recent endeavors focus on getting rid of STUFF as in took 35 pounds of paper documents to the shredder and there is more to come, hauled one load of clothes I no longer wear to the shop for Downtown Women’s Center and another load is stacked up on a desk, gave 20 books to the school library and some to the local bookstore, lined up glassware from flower bouquets sent to me to take to the florist on Tuesday on way home from work, and I just got started. More boxes remain to attack.
How did I acquire all this STUFF, and more importantly why did I keep some of it for decades? Perhaps easier to haul it around than to address the problem. Some of it was so old, it even shocked me why I still had it. Now that I am done for today getting rid of more STUFF, I am going to take a walk in the sunshine and admire the yellow wildflower carpet beautifying my land.
Although I did know what paneer is–a white cheese originally from India, I had no idea what to do with it. At the last trip to the grocery, I saw it there with all the other specialty cheeses and said to myself, “Why not try this?” I’ve made India dishes of various kinds off and on for decades but never used paneer.
My first experiment resulted in this:
Here is the recipe: sauté 5 to 6 coarsely chopped cloves of garlic in olive oil (I know you should use ghee but I did not have any). Finely chop fresh ginger to equal 2 – 3 Tablespoons. Add to the garlic. Stir in garam masala or curry powder–I used some of both which I had on hand. Add paneer which has been cut into cubes. After the above were adequately cooked, I added coarsely chopped arugula and when it was wilted, I added frozen peas and continued cooking only until they were warm. I served it over basmati rice which I cooked while making the paneer recipe.
I made this a couple of days ago. Today I am experimenting with another paneer recipe I created. This time I will mix what I have on hand, chopped onions, carrot coins, chopped beets, paneer, and chopped poblano peppers. I will use the same spices as before.
This evening I needed to make something quick, easy and healthy with ingredients I had in the house. I covered the bottom of a skillet with olive oil, added some chopped onions and sweet potato. When they were tender, I added chopped red bell peppers, poblano peppers, and arugula. When the arugula was wilted, I added walnuts and great northern beans and basil essential oil. I served this over farro.
I never cook farro like the directions on the package. I find the result boring. Here is my method. Cover the bottom of a saucepan with avocado oil. Saute one cup of farro in the oil for a couple of minutes at high heat. Add three cups of water and some roasted garlic bouillon. Turn down to a lower heat so that it is boiling slowly. Cook for about 1/2 hour. Add more water if needed. I always cook it down so I do not have to pour off any of the broth.
It has not reached a temperature above freezing for six days. One night it broke the low recored set in 1895. It dropped to minus 11. The old recored was minus 6. While a lot of the rest of Texas had no power, where I lived had only rotating short blackouts occasionally. At my house, there has been no outage. Not only has it been cold but also snowing. The last two says shout out winter beauty. The first few photos I took yesterday. Then it snowed another 3-4 inches and I took more photos this morning.
I live where weather extremes prevail. Yesterday it was nearly 70, today 60, and in a few days it will drop to 9, yes, 9, with a windchill way below zero. In the meantime, I dream of spring flowers, renewal, transformation. I scrolled through old flower photos and decided to share a few. Drink a glass of wine, dream spring dreams, dance.
Some years I do a lot of baking. Not so much this one because not going to see so many people because of Covid. Today I baked anyway, made pumpkin bread using Mom’s recipe. Many go out and buy new appliances. Not I. In this photo you will see the electric mixer my parents gave me decades ago. Yes, it looks a bit used and rough; it still works perfectly–metal, not plastic, but not heavy like the popular brands now.
Mom always baked her pumpkin bread in cans like this and gave some for presents. One can is just plain pumpkin bread, the other two have chopped walnuts. Mom’s recipe is on page ten in the cookbook, “You’re Gonna Eat That!?” I alter it a bit and here is the general way to make it:
Sift 3 cups flour with 1 tsp cinnamon–I used cinnamon from Ethiopia, 1 tsp grated nutmeg, 1 tsp allspice, 1 tsp baking powder, 1 tsp baking soda. Set aside. Mix 2 cups sugar with 1 cup oil–I used avocado, add 3 beaten eggs and mix in the mixer until thoroughly blended. Add 1 tsp vanilla and a couple drops of clove essential oil. Add I small can pumpkin; mix. Gradually add the dry ingredients. Blend thoroughly. At this point I spooned the mixture into one of the cans. Then I added a cup of chopped walnuts to the rest and spooned that mixture into the remaining two cans. Bake at 325 for an hour or until tester comes out clean. Cool on rack and remove from the coffee tins.
Tomorrow I will make Mom’s pumpkin pie also in the memoir/cookbook.