Posted in Uncategorized

Food for Thought

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.

  • 1
  • 2
  • 3
  • 4
  • 5

Quote, quote

Somebody, somewhere

A new head

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.

Posted in Brunch, Salads, Vegetarian

Oranges and Beets on Wild Rice – a Picturesque Salad

The most versatile among the food grains, rice is the staple food of over half the world’s population. It is the largest cultivated crop and provides more than one fifth of the calories consumed worldwide by humans.

BOWR-closeup2
Rice cultivation originated in the Pearl River Valley of Chine, close to 10,000 years ago. From there, it spread to countries in South and Southeast Asia like India, Sri Lanka and Indonesia. Legend has it that is was the soldiers of Alexander the Great that brought this grain to Europe. And when Europeans started the colonization of the American continent, rice reached there too.

BOWR-finished
There are many varieties of rice available today, each one suitable for particular ways of cooking. Like basmati for a pulav or arborio for a risotto. And if we start talking about the many many dishes that can be made out of rice, we will be here a long time. 🙂

Posted in Lunch, Non-vegetarian

Green Egg Sandwich

Not exactly… I mean, the eggs are not green, but the sandwich is! A lovely green chutney is the secret behind this delicious sandwich can be made in a jiffy.

GES-sandwich-closeup

When it comes to sandwiches, I totally agree with John Montague, the 4th Earl of Sandwich, who is credited with its creation in the first place. The story goes that reluctant to get up from the card table – apparently, the man took his gambling seriously – he would ask his servants to hand him a piece of meat between two slices of bread so that his fingers would stay clean. Naturally, the other players at the card table started asking for the food item ‘same as sandwich’ which soon got abbreviated further and the dish names sandwich was born!

GES-chutney-egg

Here the role of the bread is just to hold the goodies inside (which function I get lettuce leaves to do as well, very often). And whatever interesting and tasty food that keeps its shape can be placed inside a sandwich. If you are not sure whether the filling will stay inside the bread, just toast it to keep it all together. 🙂

Posted in Lunch, Non-vegetarian, Salads, Vegetarian

A Tabouli Salad with a Difference

Tabouli is one of the dishes that is a definite hit or miss with me. (Is that statement an oxymoron?) I know that tabouli is a parsley-intense dish. Though not a major fan of parsley, I am okay with it… up to a limit. Sometimes the parsley in the tabouli sooo overwhelms everything else that it tastes of nothing else. In such cases, yeah, that polite one spoon is all that I can deal with.

TS-cilantro-tomato-cucumber

But then, this friend of mine – she is from Turkey, where tabouli is a staple – made this amazing version, with cilantro instead of parsley. And boy, did it change everything! Never have I made a tabouli again with parsley. The main difference I feel, is in the texture. Cilantro has this delicate texture whereas parsley tends to be a bit coarse. Even when you manage to avoid even the tiniest stems and use only the leaves.

TS-resdy-to-serve

Another standard ingredient of tabouli is bulghar wheat or cracked wheat. The variety that gets cooked with just hot water poured over it. Recently, I tried using quinoa instead of the wheat. And, found it far superior.

Posted in Non-vegetarian, Salads, Snacks, Vegetarian

Muffins to the Rescue of Bananas

Four bananas going south… cannot eat anymore as two already downed… don’t like to waste food either… what is a girl to do?
Make some banana muffins, of course! Especially when she is in need of some interesting breakfast stuff.

BPGCWM-single-glazed

And that is how it started. But then, isn’t it too tame to go ahead and make some regular run of the mill muffins? Why not add some different stuff to make it a bit more interesting? That is the path I took. And the end result? Well worth the effort… a healthier, tastier set of muffins!

BPGCWM-on-the-rack

So I went around assembling the ingredients… the bananas are very sweet; so what is a fruit that is not so sweet? Dried plums! They do have a good texture too.