Your responses have been extraordinary, these past 24 hours! I am truly grateful for such generous, smart, insightful and kind people in my life.
But enough talk about the pain of love! Let's get back to one of my favorite topics. I think we need to talk more about special magic green sauce. If you haven't been reading all the comments, here is the digest:
Milena has discovered raw spinach leaves also work well. So do smaller amounts of arugula, and soon perhaps she will report on a creamy pesto variation. I tried it this week with ricotta instead of cottage cheese - a bit denser (I added milk) but just as yummy. This makes me think I should try special magic orange sauce with a bit of squash or sweet potato, special magic pink sauce with tomatoes, etc...if anyone comes up with something interesting, do share!
And since you now know about the go-to kid meal in our house, I thought I'd also share the go-to adult fare. I must eat rice and dahl once or twice a week, and I'd eat it every day if anyone else would join me. As it is, Gabriel and Mike like it (within reason) and Frances loves when I make it, because she can have a dreamy all-white dinner of basmati rice, yogurt and cucumbers.
I do the most short-cuttingest technique imaginable with this. Every few months, I hit an Indian grocery (I like Ohm in Lancaster) and buy sambar masala spice mix, pickle, coriander chutney and a big bag of rice. And all sorts of other things that I may or may not be able to identify but have a pretty good feeling about. Here's what I do with it:
1. Saute onions in a lot of oil (I should use ghee, but oh well). I usually use one enormous onion, or two medium-sized ones. When they are translucent and soft, I add about 1 - 2 tbsp spice mix and continue sauteing until the onions are almost caramelized. Sometimes I add water to keep things from sticking too much.
2. While onions are mellowing in the spices, I cook about 2 cups of red lentils in water with a pinch of salt. When they are soft, I add the spiced onions and let the whole thing simmer for a few minutes.
Voila!
I often add vegetables. I love a sprinkling of frozen peas at the end. I usually serve this with chutneys/pickles and some plain yogurt mixed with cucumbers, ladled over basmati rice. If not for Frances, I'd probably get a little more daring with the yogurt...grated carrots? Nuts? Tomatoes, scallions, garlic? All would be lovely, I think. I have a thing for mushy food and this really hits the spot.
And speaking of mushy food... I am the only person in the house that eats this one, but if it works for you, it really works. I found this recipe for a breakfast porridge a few months ago and I've been eating my own version of it ever since. I call it the growing edge of breakfast. It is a little challenging, truly. What I love is that it satisfies the yearning for things warm and mushy I feel at 6 am in our cold house, and all those whole grains keep my body busy for hours. I don't feel too full, and I'm not ready for lunch at 9:30! Amazing. I make it with golden raisins and vanilla soymilk. Sometimes I add some maple syrup if I'm not up to the challenge!
Anyone else want to share their beloved standard dishes?
2 comments:
We tried a variation magic sauce last night, as there was nothing green in the house-- I steamed a big carrot, blended it in the little blender with an egg and some cottage cheese, then mixed that into cooked noodles with some grated cheddar and parmesan cheese and a dab of dijon mustard. Jeff joined the little boys in eating it up and declaring it yummy! Meagan, remind me to share with you a recipe I found recently for a pasta sauce that isn't creamy but very delicious, Caleb loved it but N wouldn't taste it, made with processed garlic, arugula, lemon zest and olive oil, finished with gorgonzola and golden raisins....
Yes, I am procrastinating again, patient notes to do....
Magic orange sauce success! Last week I attempted an orange sauce with a scoop of sauteed sweet potatoes, onions and garlic, blended with ricotta, olive oil, a little milk and lots of parmesan and it was a failure. The children just wouldn't go for it. (Though the next day I used the leftovers to make 'eggs in a nest' -- spread the spaghetti into a circle and fried an egg in the center -- that won them over). Anyway, thanks for this much more appealing variation! I'll try it. Edith tells me she made a rich, amazing version with marscapone cheese (leftover from an equally rich, amazing birthday mac and cheese). Yum.
Any ideas for other colors? I think probably green and orange is it -- besides red, but I think others have cornered the market on red pasta sauce already.
Happy, happy Thanksgiving Milena. I hope you and everyone in your house is feeling better!
Post a Comment