dinner

Skillet eggplant pizza with a garlic, thyme and anchovy oil

November 5, 2015 by Edlyn

When I started working at my first job my day off fell on a Tuesday. We had just one day off and unless you were the boss, it was always on a weekday. I became accustomed to spending my time with nobody else and no agenda except to walk down the stairs, go to the naka (lane) and find breakfast. Wrapped in old Gujarati newsprint, I would bring home my food and proceed to eat it in silence while reading the day’s English newspaper. There were no smart phones to distract me. I don’t think we had an internet connection at home either. My sister got one later but we did well for most of the 3 years in that place. I’d look through the HT Cafe, read some of the stupid interviews (the old school version of scrolling through facebook) and then went straight to the movie listings. I made mental notes of what was showing where and made sure I had enough time to get from Churchgate (Eros) to Regal (I’m writing in taxi instructions) or Sterling to Regal or Roxy to Sterling – all the theatres around me. Sometimes I would watch three movies and go for four depending on how okay my friends were with meeting at Lower Parel, the former textile mill hub turned white-collar paradise. If a movie plan ended at Regal in Colaba it would be the best day ever because I would cross the road and have a tall chikoo milkshake and walk by that man who feeds all the cats. I would people watch and sometimes I would buy a t-shirt depending on my bargaining mood. It was a win-win-win.

Doing things alone is something I’m comfortable with. Some consider it social suicide to be by yourself in situations where there are supposed to be more than one humans. I don’t care. Being alone revs up my brain. I decide things faster and make no consultations with the group (because there is none). I celebrated my birthday alone in Portland, walking around and eating my way through the places you don’t see on guides. One was a shoebox bakery that was a dollhouse fantasy. All those young years I spent wishing for the best Barbies and here I was, 28 years old, walking into a fantasy. It was a dream! Next week I’ll be going to this Fall Gala alone. I am thrilled. I’m going as my best self – solo.

My days off in present day are still centred around breakfast. I miss the idli-vada but I made do with eggs and toast. I call my mother and then I settle in to write. Like I’m doing right now! These little rituals become sacred. They happened at a time when I was just starting to figure out what life would be like without the safety net of college. I had to go out to work and find some meaning to life as a woman in the city. It was loud and unforgiving but I found my silence through the little things and I gave them meaning. Nobody else can teach you these things but yourself. Embrace it. Even if it feels bleak right now, there is definitely a lot to learn from being alone.

For me, independence is my #1 takeaway. From that my confidence has grown too and as a result I feel invincible. The people that stand to gain the most from all of this is your community and your close relationships. Self-love is empowering. The energy it creates makes a world of difference. I craved my Tuesdays. I awaited the solitude (in Bombay! It does exists!). I needed it. Now I know why.

I’ve been making pizza dough almost every Thursday since summer began. I took a very chapati with yeast approach to the dough at first. It worked and more importantly – I could get pizza on the same day if I wanted. However, it was always a battle fighting with the dough to get it to stretch wide enough to fit the pan. Then there were those air bubbles, probably a sign I didn’t let it proof long enough (so many air bubbles!!).

This dough recipe is from an awkward America’s Test Kitchen episode I saw on TV one night when I ran out of things to watch. I thought I’d try it out because I’m new to following recipes for flattened bread with toppings. It turned out SO well I never want to experiment again. It was chewy and crispy, proofed just right and done in a matter of minutes in a food processor. The dough follows the cold fermentation process so if you’re doing nothing right now, you can make bread and have pizza tomorrow! Make sure your yeast is fresh. All your future pizzas will thank you.

The toppings for this pizza can be made a day or two ahead and stored in the fridge until pizza Friday!

Ingredients

For the pizza dough

Recipe from America’s Test Kitchen. Makes two 8″ personal pizzas

235gms or 8.3 oz or 1 1/4 cup bread flour more for kneading and rolling
1 tsp sugar
1/4 tsp active dry yeast
150 ml or 5 1/4 fl oz or 2/3 cup ice water
1/2 tbsp vegetable oil
3/4 tsp salt

Add the flour, sugar and yeast to the bowl of a food processor fitted with an “S” blade. Pulse it 4 or 5 times to combine the ingredients. Once the flour mixture is well-mixed, start up the food processor and slowly pour in the ice water until the flour forms into a ball of dough with no dry flour spots remaining. This should take 30 to 35 seconds. Let the dough rest in the food processor for 10 minutes (play with your dogs in that time). Add the vegetable oil and salt to the rested dough and mix again for up to a minute until the dough clears off the sides of the processor.

Plop the dough onto a lightly oiled counter top and knead it for about a minute. Shape it into a smooth, round ball and place it into a oiled glass bowl. Cover the bowl tightly with plastic wrap and place it in the fridge for a minimum of 24 hours and up to 3 days.

An hour before you’re ready to bake your pizza, place a rack 4 to 5 inches below the broiler/the second highest position in the oven. Place an 8″ cast iron skillet on the rack and heat the oven to 500 degrees F.

Remove the pizza dough from the fridge and divide it into half. Form the dough into two smooth balls. Grease a baking sheet and place the dough on it. Cover it loosely with lightly greased plastic wrap and let it sit on the counter for an hour. The greased plastic wrap helps prevent it from sticking.

Dust your hands and the dough with a generous sprinkling of bread flour and using your finger tips shape it into a flat 8″-ish circle to fit the skillet. Let the edges of the dough be thicker that the middle.

For the toppings

180 gms/About 2 heaping cups eggplant, cut into small cubes (I used Japanese eggplant but any variety will do)
1 tbsp + 3 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp pepper
2 tbsp garlic, minced
2 tbsp anchovies, minced (about 9 filets)
1/2 tsp red pepper flakes
1 tbsp fresh thyme + more for serving
Zest and juice of half a lemon
1/2 cup of grated Parmesan and torn pieces of fresh mozzarella (I used about 6 or 7 on each pizza)

Heat the oven to 375 degrees F and line a baking sheet with parchment paper. Toss the eggplant with olive oil, salt and pepper. Place the baking sheet in the oven for 40 minutes until the eggplant is soft in the middle and crisp along the edges. Let it cool and set aside in a small bowl.

Take the minced garlic and anchovies and smash them lightly with the back of a knife. Run the knife through the mix one or twice and then add the two ingredients into a jar. Add the red pepper flakes and fresh thyme to the jar and mix well. Lastly, add 3 tbsp of olive oil and give it a final stir to let the flavours meld.

To assemble

Have all your toppings for the pizza ready to be spread on to the bread. Carefully pull out the hot cast iron skillet from the oven. Gently place the dough onto the surface of the skillet. Spread half of the thyme-garlic-anchovy oil onto the dough, like you would pizza sauce. Top with roasted eggplant, Parmesan and mozzarella. Place the skillet into the oven for 8-10 minutes until the edges of the bread have browned in parts and the bottom of the pizza is darker brown (and crispy)!

Let the pizza rest for 5 minutes before slicing it. Serve with lemon zest and a few squeezes of lemon juice. Add more fresh thyme and enjoy warm! Repeat the process with the other ball of dough.

Happy Friday!

Sweet potato and cauliflower enchiladas verdes/ Be nice

February 13, 2015 by Edlyn

When it’s 3:00 pm in Seattle, I am rarely one of the only three people in the 44. The bus that starts at University District and goes till Ballard is one of the few all-purpose buses in the city. Rarely is there a time of the day where you don’t see the four or five Seattle staples: Rain water, coffee cups, coffee floors and lack of eye contact. The fifth varies between fleece, people looking for Aurora and the forever popular Seahawks hats . I’d like to think of myself as the observer from Everett.

If you’ve ever wondered where I lived, it isn’t Seattle. It is close enough for me to justify working there but it’s far enough for everybody else to turn snot-nosed about making the drive to the north. I don’t feel bad. They would do the same for Shoreline. My commute takes me from Everett to a mid-way point where I get into the 44, look for Mt Rainier, and continue this passage created for me.

As it turns 3 pm, I go back home. On the 44 a few weeks ago, our bus driver was everything a Seattle Metro Transit employee isn’t. If I could assign him a different job based on his apperance, I would choose tattoo artist, rehab counsellor or bike store expert (my imagination is very flighty). I got on the bus, said hello to him and was followed by a lady who was having a hard time finding a piece of paper that lets her be on the bus. The bus “transfer” is hard not to lose, he understood that. “It’s okay,” he said to her, “I’m not that kind of bus driver.” I half-smiled. I knew this already.

I had seen him on the job last year. He confused a trio of primary (or elementary, in America) school-aged children when he told them their bus passes were charging them the adult rate. They kids giggled amongst themselves once he was done explaining that to them. Nobody gives a shit about your money anymore unless you don’t have any. Then everybody does.

The bus driver didn’t. I wanted to know how he had so much to give in one of the most thankless jobs. He felt compelled to explain to the lady why he is the way he is. She had already gone straight to rearranging her bag and looking at her phone. He got on the bus microphone and started to talk.

“You know, I read this article recently where they had interviewed a bunch of people who were a more than a 100 years old. They (the writer) asked them what their secret was…and a lot of them said they were nice to people. Isn’t that cool? I thought that was interesting. So I try to be nice to be people and do my part,” he said.

He was talking directly to her but I couldn’t see her face to gauge her reaction. I would hope he made her day. That wasn’t the point though. I heard him. He made mine. I nodded in agreement.

Maybe next time I’ll ask him his name.

PS: Love is love. This message goes out especially hard to those who have a difficult time wrapping their minds around the sameness of that emotion as it’s felt in a different but just as huggable way. Happy day of recognition.

Sweet potato and cauliflower enchiladas verdes

Notes:

If you’re unsure about using two whole jalapeños, just deseed them once they’re roasted. The seeds hold that delicious heat (which some can’t palate) so take those out and you will be okay. If you still want some heat but not all of it, cut the pepper in half, deseed just one side and leave the rest.
Corn tortillas are easy to work with only when they’re warm. They will break if you don’t heat them up before filling them. Though the traditional method to warm them is by passing them through hot oil, the method I’ve used works just as well minus the extra step.
Also, please use corn tortillas over wheat. They just. taste. better.
Enchiladas are not photogenic. This does not matter one bit.
I apologise in advance to people of Hispanic heritage, for (maybe) not making this dish traditionally. I read a lot about how it’s made, on a blog written by a lady who grew up in Mexico. This is that blog https://patijinich.com/. It is a great resource for more authentic recipes and she makes everything delicious.

Ingredients

For the tomatillo sauce

2 jalapeños
1 poblano
10 oz tomatillos, husked
1 bay leaf
2 cloves garlic
1 cup of water, or enough to cover the tomatillos
1/2 cup cilantro
2 green onions, chopped
1 tbsp vegetable oil
Salt and pepper, to taste

Cut out 2 pieces of aluminium foil enough to wrap the peppers once they’ve been roasted. To roast, place the jalapeños and poblano on a heavy-bottom skillet (like a cast iron skillet) on medium-high heat. Char the skin of the peppers, until they turn almost black on all sides. The skin will turn dark and blister before turning crinkly. Keep turning the peppers around so that they char evenly on all side. Don’t worry about missing a few spots. The whole roasting process should take 10-15 minutes. The jalapeños will get done before the poblano because of their smaller size. Place the jalapeños on the aluminium foil and immediately wrap them tightly so that no steam escapes. Repeat the same process for the poblano, once it’s done. Let the peppers sit in the foil for 10 additional minutes. Open the foil packet and then peel the skins off the peppers. Take off the stalks, chop roughly and set aside.

Add the tomatillos, bay leaf and garlic gloves to a small pot filled with water. Put the pot on medium heat and bring the water to a boil. Turn the heat down slightly and cook the tomatillos for 10 minutes or until they turn soft. Discard the bay leaf, but save the tomatillos, garlic and about 3/4 cups of the water. Pour the water in a cup. Keep the pot aside as you will be using it again. Add the tomatillos and garlic to a blender. Put the roasted peppers in the same blender along with the cilantro. Blend the mixture until it turns into a rich green sauce.

Heat vegetable oil on medium heat in the same pot you used to cook the tomatillos. Once the oil is hot, add the green onions to it and stir for a minute. Add the blended tomatillo sauce to the pot along with half of the 3/4 cup of water. Add the rest of the water to the blender and pulse just the water once or twice until is pulls in whatever was left behind in the blender container. Pour all that water into the pot. Bring the sauce to a slow simmer and cook it for 10 minutes. The sauce should thicken and turn a rich shade of green. Season with salt and a crack of fresh pepper before taking the pot off the stove.

For the tortilla filling

2 cups sweet potato, 1/2 inch dice
2 cups cauliflower, small florets
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1 cup cooked black beans

Heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Place the sweet potato and cauliflower florets on the baking sheet and toss well with the olive oil. Add the spices and salt + pepper to it and mix well using your hands. Spread out on the baking sheet and place it in the upper middle rack of the oven for 20-25 minutes.

To assemble

6 corn tortillas

Turn the oven down to 375 degrees F. Line a baking dish with parchment paper.

Warm the tortillas on a lightly oiled cast-iron skillet set to medium heat. Give each side of the tortilla about 15 second and then place on a plate covered with a tea towel until you’re ready to assemble. Have the filling ingredients in front of you. Place a tortilla on a plate and spoon about 2 tbsp of the sweet potato-cauliflower-black bean filling along the center. Roll the tortilla and place the open end face down in the baking dish. Repeat with the other tortillas and place them side by side.

Spoon the tomatillo sauce all over the top of the tortillas, coating them well. Place the baking dish into the oven and bake the now-enchiladas for 15 minutes.

To serve, spoon an enchilada or three on to a plate. Top with more fresh cilantro, cubed avocado, hot sauce and serve warm.

Not eggs on a Sunday

August 30, 2013 by Edlyn

It should be eggs on a Sunday but it’s not. It’s not even Sunday but it might be by the time this reaches you. I do insane things. I work at a kitchen and on my day off I say “Hey, let’s make more dishes for you to wash!”

And so I do.

It’s worth it.

This was dinner the Sunday before the last one. I’d like to say it took me an hour to make but that would be stretching it. It was the easiest fancy-looking meal I’ve made in a while and it was delicious. There’s some Pacific cod, chorizo, couscous, eggplant, red peppers, parsley, shallots, red grapes, cherry tomatoes, WALNUTS (duh)…all in that plate.

This here is an adapted version of the cod recipe. I say adapted like I’m some sort of genius but really I was just making do. That’s what adapting is I suppose…

You can use a thick filet of any white fish and you’re guaranteed to get a similar result. If you’re in Goa or have Goa on your things-to-do list, please try making this with the local rosary sausage. Ahhhhh. Delicious thoughts.

I hope you’re living well.

Thoughts + Spring greens and marinated mushroom spring rolls

May 15, 2013 by Edlyn

Thoughts when I wake up these days:

Should I eat? Maybe I should run. But what about writing? Maybe I’ll run later but I’m going to write soon after breakfast. Oh hell where did these dishes come from? Okay so I’ll wash this right after breakfast because I’m going to dirty more stuff anyway. Frying pans, wash yourself sometime. Try. What should I eat? An egg? Sounds good. Maybe two sound better. I have pesto (I always have pesto) I can eat it with and some mushrooms. Now I feel like drinking coffee. WHAT ABOUT YOUR RUN?! I guess I’ll have to wait two hours or so. Don’t want a side ache. I can’t remember when I said I would write but I’m thinking my brain will be more serotonin-y after and I’ll write an awesome post. I can even think about what to start with while running. Yes! Great plan. Eggs, eggs.

*Crack* Over easy, make toast, scoop pesto, chop mushrooms and 3 minutes tops and I’m ready to eat and yay, coffee is ready too. Sugar, cream, breakfast time. Should I take a picture? Nah I’ll take one when I make this for the 18,0000 time.

(10 minutes later)

This breakfast rocked. Shit. Dishes. Bleah.

(15 minutes and clean dishes later)

Should I go back to sleep? NO! The dogs need to go for a walk and all the other unpleasant but necessary stuff. Look at Chevy, he’s killing me with his sad dog face. Drama queen.

(15 minutes and two relieved dogs later)

Mmmmm I want cake. Run, remember? Whatever, I’ll just hydrate. Maybe I should write while waiting. Wait, I should FaceTime with Goa.

(45 minutes to 1 hour of FaceTime later)

I’m hungry.

This is what I eat because apart from the cutting of carrots, everything is almost always cut and in the refrigerator ready to go. It’s this new thing I’m trying to allow me to not get overwhelmed by the day ahead, especially when it comes to food. If you read what I just wrote, you’ll see that it’s working quite well. What? You don’t see it? Muggles.

Ingredients

5 sheets of rice paper or tapioca starch paper
2 1/2 carrots (110 gms), cut into matchsticks or grated
1 avocado, seed and skin removed and mashed in a bowl
1/2 cup onion, chopped fine
50 gms spring salad greens (or as much as you’d like to put in each roll)
Juice of half a lemon
Salt and pepper to taste

To marinate the mushroom

3 large crimini mushrooms (3/4 cup), sliced vertically
1 garlic pod, grated fine
1 tsp honey
1 tsp rice vinegar
1 tsp peanut oil
1 tsp lite soy sauce
1 scallion, chopped fine

I am having the most difficult time finding my words today BUT I’ll cry my river some other day.Today I will attempt to explain the subtle art of mushroom marination.

Just kidding, it’s not an art.

Take the stem off the mushroom and have the smooth side of the cap facing up. Slice it fine in one direction and put it in a bowl. Chop up the stems you took off as well and mix with the rest. Don’t want the stem to feel bad. I mean it only supported a huge head of fungus till us humans could rightfully consume it. Anthropomorphisation deactivated. Sorry.Add the rest of the ingredients to the mushrooms and let it sit for up to 3 hours or overnight too if you’ve planned in advance, unlike me.

Mash the avocado in a bowl and mix the onions in it. Add salt and pepper to taste. Wash the salad greens dry and then squeeze some lemon juice on top of them. Mix well and then go on to the carrots.

Okay so you might be wondering why I’ve listed 2 1/2 carrots aka 2.5 carrots in the ingredients. It’s because at the 2.5 point, I turned my index finger into a filet. No big deal. I iced, lemon juiced and bandaged it but not before reminding myself how much I really really reaaaallly really hate cutting carrots! Next time I make this, I’m grating them. Or maybe I should just learn a new trick. Like carrot mind control.

Once you cut the carrots into matchsticks, set them aside and start working on assembling the grand finale: FOOD. I’ve explained in this post (after the fourth picture) how to turn solid rice paper into a malleable spring roll that you can fill and roll. Have a clean basin of warm water and a damp, clean tea towel ready. That and here’s the link again, just in case you missed it.

On the side of the spring roll closest to you, spread on the avocado. A little less than a tablespoon of it should be fine. On top of it, put on the marinated mushrooms. Then put together a set of spring salad greens in between your thumb and index finger and place it over the mushrooms. Within this sort of cocoon of leaves, lay on a few matchstick carrots. You need to have enough for four other spring rolls so even them out that way.

Roll up the rice paper tight but not too tight and I think they’re ready. Yeah. I’ll go now. I might have to run.

PS: Other great fillers for this are cucumber, basil, chicken (3 of these had oven-baked chicken in them for the dude boy) or even tofu. If you have better or more out-of-the-box suggestions, let me know.

Quinoa stir-fry with lemony winter greens + older and nuttier

March 29, 2013 by Edlyn

Just yesterday, Antsypants booked two tickets for us to go visit my in-laws and his parents in May. That’s where we’ll be this time two months from now. This time two months from now, I’ll also be 26. Mama, if you’re reading this, WHEN DID I BECOME 26? Bleah, it’s okay. I actually like my birthday. I forget I’m 26 at least until somebody asks me my age and then I have to think for 5 seconds when this all changed.

It wasn’t like this when I was a teenager. I was angst-ridden and the idea of me standing around a cake with people staring at me was quite unappealing. I wanted to hide in my room but I always wanted to hide in my room at that age. There were parties people came over, I came out and shook hands and said thank you. When I realised that I was missing all the presents, I tried to be better about it. Who doesn’t love presents?! Especially of the monetary, non-fabric kind.

Non-fabric kind. I just made myself “lol”. Ask me later if you want to know why.

At 25, I can say quite confidently that I don’t think like that anymore. I still don’t like birthday parties in the tradition of “let’s invite everyone we know so our faces fall off from two cheek kissing” but I like to be around the people that matter. As for presents, I feel better a lot better about giving and feeling grateful for what I already have. There’s little I need and a bulk of that you just can’t buy.

Two months to 26. If this is what it’s going to feel like, I’m alright with that. Being with the new extension to my family, I wouldn’t have it any other way.

I made this recipe up from my own “too lazy to cook something fancy” brain and guess what? It turned out to be quite fancy after all. I should not try more often. My point is, if you find that you need to change the vinegar-soy sauce ratio, go ahead. Just make sure you start with less and taste as you go. I’ve made this thrice and I’ve like it most with this combination of quinoa. The red quinoa is a lot crispier even after it’s cooked and the mustard seeds give it a wonderful nutty flavour as you eat.

Ingredients

1/2 cup quinoa, rinsed and cooked (I used a mix of black, white and red quinoa from the bulk section of the grocery but any one kind will do)
1 + 2 tsp peanut oil
5 oz tofu, cut into 1/2 to 1 inch cubes
2 tsp whole mustard seeds
1 large clove garlic, chopped fine
1 cup carrots, diced
1 cup green beans,
2 tbsp lite soy sauce (it’s a lot less salty than the regular kind. You can also use tamari if you don’t like soy sauce but modify the quantity as per your tastebuds)
4 tsp rice vinegar
Winter salad greens, washed and dried (frisée, arugula, mustard, beet greens, chicory…are some example. If you don’t have any of these, you can add baby or chopped spinach)
Squeeze of lemon juice
Salt to taste

Heat a teaspoon of peanut oil in a non-stick frying pan and cook the tofu on both sides until it’s golden and crisp on the outside but still soft on the inside. It should take about 3 minutes per side. Take it out of the pan and place it on a paper towel. I thought about cutting it into cubes after frying it (makes it easier to flip) but if you’ve gone knife crazy and prepped your ingredients already, I’m sorry. I can make it up to you by cooking for you someday should our crosses path. Paths cross.

I’m not really sorry.

At this point, your quinoa should be on the stove top in a small pot, being cooked in lightly salted water or vegetable stock.

On the same frying pan where you fried the tofu, add 2 tsp of peanut oil and add the mustard seeds to it. Once the oil gets hot, the mustard seeds will start to pop. Quickly add the garlic and give it a 30-second stir. Then add the carrots and stir-fry for 3 minutes. Throw in the green beans next, then the tofu and keep stirring the mix for another 4 minutes at least.

Add the soy sauce and give it a quick stir and then add the rice vinegar. Taste here to check if all’s well in stir-fry land. Cook for 3 more minutes or until the veggies are cooked but not soft (I like them to be a little crunchy). Take it off the stove and check on the quinoa. If it’s ready, then add this stir-fry mix to it and combine the two in the quinoa pot. If it’s not, you wait till it is. That was easy. Ha.

The third part of this recipe is incorporating the salad greens. Wash and dry the greens and then squeeze some lemon juice over them in a separate bowl. You are now going to add these greens to the quinoa in the pot. The quinoa should still be warm when you do this so that the greens wilt just a tad.

Serve warm in a bowl. Squeeze more lemon juice on the top if you prefer.

Can’t live without Thursday on Friday: Starring beets

March 1, 2013 by Edlyn

AKA Throwback Thursday on Friday. AKA I forgot to write this post because girrrrlfriend, I had other shit to do.

All these non-existent jobs I have are taking too much of my blogging time. I made myself understand that I do need work and until I become world-famous, this is the path I need to take. Yesterday I spent a lot of time reading about local farming and seeing if there’s any work or learning experiences in it for me. It has nothing to do with my degree but who follows that stuff anyway?

I’ve been thinking a lot about food since I moved here. In a stuff my face way as well as what exactly I’m stuffing my face with way. Grocery shops are nothing like they are back in Goa. People are so much more spoiled for choice and within all these options lay my biggest doubts. I’m reading labels and I don’t understand why half the stuff that’s in plain milk is in plain milk. I worry…because I was so used to getting vegetables a few hours away, from across the state border. Our vegetables had spots, sometimes we’d find worms in the pea shells (I’m still scared of shelling peas), the tomatoes would spoil in less than a week and no amount of love would keep fresh spinach looking fresh if you didn’t cook it on the same day.

I like that.

Why don’t we let the same rules that we apply to ourselves, apply to our food? Food that comes from the earth is supposed to be imperfect. Thank you farmer for perfecting the art of growing uniform, refrigerator-sized melons but I want it to be a struggle. I want my produce to spoil because if it doesn’t, all it has been reduced to is a convenience. Food isn’t convenient. Back home, my parents will shop twice if not thrice a week for vegetables. They’re brought in fresh on Sunday and exhausted on the same day if not the next. My dad turns into angry young man if there aren’t vegetables for him to cook for lunch every morning. Quick ‘n’ easy works but why go there?

I’m sure hugsband feels the same way but he hasn’t wrapped his head around it like I have. This is his world; I’m the one with the “other perspective”. I don’t want to force him to drive me to every farmer’s market or pick up the weekly CSA basket. We still shop at a grocery chain but thankfully, they have a section of local produce that looks “ugly” enough to draw me in..if you know what I mean.

If I sound like I’m complaining, I’m not. I just want the farmers who grow our food to be more responsible. Supporting your local farms is the only way. For those who have already chosen this path, congratulations. Your lovely insides are now part of an amazing debate.

Roasted vegetable peasant soup with cilantro pesto

My beetroot romance goes back to the day I took my first bite of them and they made my tongue a deep red. Then I’d ask the all important question: “Efj nuah naung ehd?”. After that, there was no looking back. If you asked me what my perfect beet recipe was, I’d say sliced, cooked till soft, with salt and pepper. It doesn’t take much. I wish I remembered this before I scoured 85 cookbooks looking for a recipe that lets the dear beets, be beets without me having to change my clothes and walk to the store. Hey, there are important decisions! Finally, she helped me..a woman after my own screwy Louie brain. Only difference is that she looks 10 times more attractive than I do right now in my sweatpants and unintentional windswept hair. Whatever.. YOU’RE the stalker.

Ingredients

2 beets, stalks cut off
2 carrots, peeled
3 cups vegetable stock
1 cup rotinin (the colourful kind, which will eventually all turn red anyway so use what makes you happy)
3/4 cup garbanzo beans (I soaked them overnight and then cooked them in salted water for an hour)
1/2 cup cilantro leaves (.7 oz)
1 tsp lime juice
15 lightly toasted almonds
4 tbsp olive oil
2 small cloves garlic, peeled and chopped
1 tbsp grated Parmesan cheese
Salt and pepper to taste

Preheat your oven to 400 degrees F, folks. Mine take 2 hours to get that hot so I ran laps around the apartment to annoy the neighbours. Sweet deal.

Line a small baking dish with foil and add the washed beets and carrots to it. Coat them well with 3 tbsp of olive oil, salt and some pepper. Place it into the oven and cook for 40 minutes.

Meanwhile, I got angry knocks on my door. Don’t be like me.

For the cilantro pesto, I de-leafed the cilantro and put it in a blender. I could’ve use a food processor but I don’t know the difference yet. To toast the almonds, fill a champagne flute with…oh never mind. I put the almonds on another baking tray and popped them in the oven along with the veggies for about 5 minutes. I pulled them out mid-way just to toss them around before I took them out for reals.

To the cilantro, add the almonds, cheese, garlic, a sprinkle of salt and pepper, lime juice and a tbsp of olive oil. While blending, pour in the rest of the olive oil in a thin stream until it comes together in a green harmony. If it feels too dry, add more olive oil by the teaspoon. It’s ready when there’s still traces of almond crunch and it’s pasty enough to spread easily on bread.

The beets and carrots should be done by this point so take them out of the oven. Peel the beets and chop them and then do the same with the carrots.

Bring the vegetable stock to a boil in a large pot and then add the rotini. Cook for about 5 minutes and then add the garbanzo beans and 3 tbsp of the pesto and cook for a few more minutes till the pasta is al dente.

Now you have 2 choices as per Bev’s recipe. You can either stir the roasted vegetables into the pot or serve them in bowls and then spoon the vegetables on the top. I did both, but that’s just me. Whichever you choose, don’t forget to spoon a bit more of the cilantro pesto on the top.

Don’t make me say I told you so.

Red tongue, here I come!

BBQ chicken pizza + A short story made long

February 27, 2013 by Edlyn

What is it about BBQ chicken, smoked so perfectly that makes you feel so impure, unholy and in need of a soul cleanse?

Nothing.

That was a trick question. Do not fall for it again.

Yesterday I felt like Awesomepants was in need of a treat. No, not THAT kind. The food kind. I’d like to think I can do no wrong when it comes to making dinner. Ninety-eight per cent of the time, it works. The other 2 per cent is a lady who wishes she didn’t feel so compelled to feed her partner wholesome green produce (I’m sorry b, I really care) and who wasn’t a cliche when it came to the grill. I’m not scared of it, no. There’s something about a warm living room and couch with a husband making dinner that seems a lot more appealing to me.

As if coincidental to my plan, we got rid of our grill on Sunday. Who knew that grills grew pretty moulds in rainy conditions? Not me. I definitely wasn’t paying attention in Biology lab when there were pickled snakes to look at.

Since I can’t grill chicken, nor do we own a grill anymore, I decided to to this local BBQ joint downtown. It’s small, nondescript and looked just like one of those places that you never know existed because it’s such a well-kept secret. I always noticed the “Eat Ribs” sign from the bus station, where my wandering begins and ends.

DID SOMEONE SAY RIBS? << Sure fire hugsband reaction.

Off I went to the bus to carry home his favourite food. I knew he said he wanted a protein shake for dinner (No.) so I made peace with all that BBQ lovin’ and got a mix of chicken and ribs. (Fewer..like 3) Ribs: (More) Chicken = perfect ratio for world peace.

Good chicken makes me happy. Good leftover chicken makes great pizza. Great pizza makes me happy. Good happy makes pizza chicken. Happy chicken pizza good.

There’s always a method to this madness.

PS: You don’t have to add the BBQ chicken if you don’t have any. This pizza works just as well without it.

Ingredients

For the pizza bread:

1/2 tsp active dry yeast
1/2 – 3/4 cup warm water
1/4 tsp honey
2 cups (10 oz) whole wheat flour
1/2 tsp salt
1 tsp olive oil

For the toppings:

Shredded leftover BBQ chicken
1 Roma tomato
4 oz mozzarella cheese
Olive oil
Salt and pepper to taste
Dry basil
1 clove of garlic, chopped fine
A handful of cilantro leaves
1/4 cup of red onion, sliced very thin

Add the yeast to water along with the honey and let it sit for 7 minutes. I might have let it sit for 2 more minutes because I forgot. You can give me dirty looks…

…but I won’t see them! HAHA. I like you guys! Stay.

In a medium mixing bowl, add the flour, salt and olive oil and mix it up with your bare hands.

Like a caveman! Except, I don’t think cavemen ate bread as much as they did wooly mammoths. I say go bare because it’s the only way you can truly feel the dough. You’ll know what it lacks (too sticky, more flour, too dry..etc) and you’ll use more of your instinct to give it that. Hands are the future, people.

This is my hand.

To this mixture, add the yeast+water mixture and knead the dough until it all comes together. Once this step is complete, cover the bowl and place it in a nice warm space 40 minutes.

It won’t rise much or at least to noticeable levels. Don’t worry about that. Take it out of the bowl and knead it for 5 minutes, working the dough nicely. Put it in plastic wrap and into the fridge so you can work on the toppings.

Slice the tomatoes horizontally and place them in a bowl. To the bowl add, about a teaspoon of olive oil to coat the slices, the chopped garlic, dry basil and salt and pepper to taste. Mix well and let it sit for 5 minutes. Slice the mozzarella and set aside.

Preheat the oven to 375 degrees F.

Back to the bread, take the dough out of the fridge and flatten it with your hands. Do this as far as you can and then take a rolling pin to it. Grease a baking sheet (because that’s what I used) with olive oil and put the dough on top. The sheet I used was a perfect fit. I had to cut very little off the edges. If I had to guess, the final rolled-out dough was about 1/2 an inch thick. I pressed it down a little bit more with my fingers once it was on the sheet.

Brushed some more olive oil on top of the dough and then add the tomato slices + the juices from the bowl it was in. Lay out the cheese very strategically so there’s cheese in every bite. Though I’ve stated the amount of cheese to be used, it’s just a guideline. You can go crazy. Finally, add the chicken and red onion.

Bake for 15-17 minutes or until the bread is crisp along the edges.

Sprinkle the cilantro on top for some flava.

Slice.

Take so-so presentation picture for blog.

Attempt to eat pizza with fork.

Realise foolishness.

Bare hands. Future. Remember?

“Can’t live without” Pasta Thursday

February 21, 2013 by Edlyn

What am I doing right now?
Taking note of the time. It’s 5.51 pm
Why?
There are approximately 7 (is that right?) hours left for Thursday to end and scatter-brain McGee just realized that she forgot her silly “Can’t Live Without” post.
Scatter-brain?
That would be me.

I should give myself a reward for even remembering. I’d like to say I was sailing on Lake Union past Tom Hanks’ house in Sleepless in Seattle (swoon) but I was doing something even more glamorous. I was making running food to feed my quarter-life crisis. I’ll explain later.

As badly as I want to take a nap right now, this can’t-live-without dinner is too perfect not to share. I make it with my eyes closed. I practiced so many other cooler lines to describe its sex appeal (say whaa) but as usual, I forgot to write them down.

Since I’m in the last-minute spirit, let me try remembering:
This pasta sauce is the next Pope.
No.
This pasta sauce can have my hand in marriage.
Weaaaak.
I love this pasta sauce so much, I set it free. In my mouth.
Stop me right now.

I failed, I know. But I also win. After, this Thursday, your socks will never be the same. Because they will have been rocked to the ends of the earth.

Welcome.

Spaghetti in grape tomato sauce

Ingredients

Spaghetti (or any other pasta) serving for 2 cooked according to the instructions
1 whole box grape (or cherry) tomatoes. Mine was a pint (16 oz).
4 cloves garlic
2 tbsp olive oil (add more if you like your sauce to be oilier)
1/2 tsp coarse salt
Some freshly cracked pepper
Dried basil (this is optional)
Parmesan cheese, freshly grated (not optional)

The first time I made this, I messed it up badly. Despite it all, I knew I had something special in the mess I made. Since it’s so easy to put together, I didn’t tear my hair out about trying it again. So I did. Over and over and over again.

Heat the oven to 350 degrees F. Line a shallow baking tray or dish with aluminium foil and place all the tomatoes you own in it. Smash the garlic cloves with the back of a knife, peel and cut them in half. Don’t worry about cutting it more than this because it’s just going to get blended into a sauce. Place the smashed cloves around the tomatoes. Sprinkle the salt, pepper and olive oil over and marvel at your handiwork.

That’s what I always do.

Make a little cocoon with the foil without covering the tomatoes completely. Do you understand what I’m trying to say? Sometimes I’m confusing. Pop it in the oven for 40 minutes.

If you’ve played all your cards right, and you’ve haven’t passed out from the joyous aromas coming from your kitchen, this is how the tomatoes should look.

I’m so excited that my favourite part is coming up. And calm. But soooooo excited.

Put all of this oven roasted happiness (including the juices that have oozed out) into a blender and press go.

(Favourite part) Look down.

Once it’s all blended into a smooth sauce, pour it over the spaghetti. Allllllllllll of it. Grate parmesan cheese over it and pounce.

Juicy little things doing wonderful deeds for the benefit of mankind, I bow to thee.

You love the drama, admit it.

“Can’t live without” Chocolate Thursday

February 14, 2013 by Edlyn

Did you know there’s no appropriate time in the day of the week of the month in a year to eat chocolate? None. I checked. The consensus says it’s now or never. The people have spoken! I’m shaking a little from this powerful information. It’s a mix of excitement and all the sugar I just consumed….