(From EatingWell, as was the previous recipe – I tend to go down the rabbit hole with recipe sites; before this one, it was 101 Cookbooks. With that one, I probably made 25-30 different recipes from the site but never posted about them, so I’ll try to do a round-up post w/r/t that sometime in the near future.)
Eggplant & chickpea stew Continue reading
So for my birthday I decided to make my current favorite indian meal: Baingan Bhartha (roasted, mashed eggplant), naan, and strawberry lassi. While this all looks intimidating, it actually was much easier than expected. And AJ said it was some of the best food he’d had, but he might have just been nice because it was my birthday : )
So our new kitchen is (mostly) done (i.e., all done except for the tiling and the painting, of which the tiling is due to happen in the next few weeks [by a tiler] and the painting is going to be done sooner than that, but not immediately, because I am having a case of the don’t wannas) and is lovely and I no longer hate being in it (it was by far the ugliest room in the house before).
I will post more about how nice it is to have enough room to store everything (surplus room, even!) when I can get pictures with everything finished, but for now, here are some things that I have made recently that we have liked:
Frugal but delicious burritos (I made mine using the crockpot)
White bean purée with sun-dried tomatoes (I had to used canned beans since the dried ones didn’t arrive in my grocery order, but it does not seem to suffer for that)
Life enchanting lentil soup (the recipe’s name is a bit hyperbolic, but it is a good lentil soup)
Cornbread stuffing (vegetable broth instead of chicken)
Aaaand it’s already almost March. Waugh!
It is an excellent solvent for removing floor tape (which was holding vinyl flooring to the laminate flooring underneath – yes, the previous owners of our house were the special kind of idiots).
Why was I removing floor tape? Well! Continue reading
… when I am not lazy and just making enough spaghetti sauce and pasta to get us through until after Christmas.
Peter Berley’s Leek Soup with Peas and Sauerkraut
China Forbes Quinoa with Avocado
Swiss Chard, Tamarind and Chickpea Stew
Anything exciting you’ve bookmarked for later?
I love Epicurious. I have shelves full of cookbooks that I never even look at anymore because Epicurious fulfills my every cooking need. So here’s the thought process that let Epicurious help me create my new favorite risotto:
My mom occasionally cuts recipes out of the newspaper, scans them and then e-mails them to me. I’ve got a bunch (where a bunch is probably more than 10) pdfs in my recipes folder, each named by the date she scanned the recipe. Usually, unless I cook one of these soon after she sends it, I tend to forget about them, mostly because they’re not labelled. I should probably fix that.
In any case, she sent me a recipe for lablabi this week, which I’ve made today. Continue reading