There’s Indian food and then there’s Indian food. If you know what I mean.
Everyone seemed excited with my plans for an Indian Easter, but I had my doubts. New recipes all over the place. Would they like it? Would it be too authentic (sans fiery heat, of course)? Would it be too healthy? (ha!) Too many beans? (never!)
Would my Mom, the coconut-hater, taste the coconut in the Mulligatawny?
[NOOOOO!! I honestly had my doubts..]
Would my Mom, the cauliflower-hater, resist the cauliflower in the pakoras?
[NO!! But I couldn't taste it either, so I wasn't worried]
Do we have any closet cilantro-haters?
[NO!!! Thank goodness, we all got those good genes!]
Would anyone shun the tofu in the chocolate-tofu mousse pie?
[NOOO! Mom even said she wanted the recipe]
Just in case, though, I decided to break out one of my family’s favourite potluck dishes: a curried couscous pilaf salad. A salad I knew they would like. Throughout its reign at barbecues and potlucks, the recipe has been requested numerous times but it was put on the backburner for a while. Quinoa is the new potluck food, shunning couscous. A bit of googling taught me the recipe was originally from Canadian Living back from July 1994!
With some whole wheat couscous still lurking in my pantry, I decided to break it out for the gang. I put my own twist on the recipe, but only made minor changes (currants for raisins, toasting the spices, etc). You could easily substitute quinoa or millet for this salad, as well.
This is a quick salad to put together, but you still get the benefits from assembling each part separately. First, toast your couscous/quinoa/millet and cook it with stock to up its flavour. Next, saute some onions and add some zip from the toasted curry powder, cumin and a hint of cinnamon. Peas make this a filling salad and currants add a touch of sweetness to balance out the dish. I can see why this is such a knock-out salad at potlucks!
This is my submission to Ivonne at Cream Puffs in Venice for Magazine Mondays, to Ricki’s Weekend Wellness to this week’s Presto Pasta Nights, hosted by Alisha and to Deb for this week’s Souper Sundays.
How many of you are weather watchers?
Now that I am biking to work again, I watch the forecasts closely. On rainy days I track the radar throughout the day to figure out when it would be best to bike. Hourly forecasts, too.
But please, how many of you watch the weather to determine your weekly menu?
I am pretty good about making the majority of my meals on the weekends and scooping out leftovers all week. But sometimes I don’t want to eat what I’ve already made. Sometimes I don’t want salad.
Case in point: Wednesday. 30% chance of rain in the afternoon. I’ll take my chances, thanks. By the time I was finished at work, it looked wet outside but it didn’t look like it was raining. I consulted the radar: the rain had ended and it had just skirted the city anyhow.
But I walked outside and it now it was lightly raining. I pummeled home on my bike, when it rained even harder. I was cold and wet by the time I make it home. The last thing I wanted was salad.
I wanted something warm and cozy. And quick.
So I did what everyone turns to in such a panicked state: breakfast for dinner. Not wanting to eat my latest breakfast oats, I went with a savoury twist. I boiled my oats with vegetable broth, threw in some leftover cooked peas and carrots, stirred in some nutritional yeast and miso and I was in heaven. I’ve done the savoury oats thing before, but I had forgotten how lovely it was. Plus, I never ate it for dinner, with the vegetables thrown in for good measure.
While this was great the first night, I found myself craving it throughout the rest of the week, too. Nooch plus miso works so well here and you can throw in all your leftover vegetables. I tried it with uncooked carrots, but they weren’t able to lose their crunch by the time the oats were done, unfortunately. Just throw in cooked vegetables. The peas worked really well. Not sure where else canned mushy peas would be so awesome… (other than the Malai Koftas from Easter, recipe forthcoming!).
So before this weekend’s round of cooking, I looked at the forecast. It was pretty grim: rain today and early in the week. Rob made a nice cocoa chili (a bit too spicy for me) and I opted for a curried red lentil soup and a Mediterranean chickpea salad. I am sure I may have these cheezy oats once again as well.
This is my submission to Ricki’s Wellness Weekend.
Guess who biked to work yesterday? With highs of 18C, a nice rain on Monday to get rid of the salt, I was almost feverish in excitement to finally start biking to work!
I know it is only a teaser, though… Warmer weather alone does not make spring. Especially if it only lasts a week.
There are many ingredients I associate with spring: Baby greens. Arugula. Asparagus. Carrots. And peas.
Since the fresh, local produce hasn’t made its way to the forefront just yet, you can approximate springtime with this hybrid of a stew adapted from Love Soup: Finnish Double Pea Soup with Apples (original recipe here). It is a wonderful merriment of a hearty stick-in-your-ribs winter split pea stew combined with a sprinkling of spring with fresh (or in my case, frozen) peas (I used the sweeter petit pois from President’s Choice). Apples also add a hit of sweetness without being too discernible. The vinegar and mustard temper and balance the soup extremely well along with a whiff of nutmeg and coriander. The flavours are not over-the-top but they marry very well.
This is my submission to this month’s My Kitchen, My World featuring dishes from Finland, to This Week’s Cravings (Green), to this week’s Wellness Weekend, to this month’s Gimme Green event and to Deb for this week’s Souper Sundays.