It’s Johnny! Spotted among other great murals in the Cobble Hill Theater.
October 20, 2012
It’s Johnny! Spotted among other great murals in the Cobble Hill Theater.
October 19, 2012
Shocking pink fall foliage
October 18, 2012
Finger lime. Tastes like a slightly amped up regular lime, just with tiny pearls of limey goodness like caviar under the skin.
Full Flavor Root Veg Mash
This time of year, my mind wanders to thick hearty bowls of mashed potatoes; warm and cozy, wrapped in nostalgia. White potatoes, semi-unfortunately, aren’t a part of the high nutrient payload way we are trying to eat these days.
On the plus side, Idaho’s best aren’t the only tubers that purée into loveliness. This mash won’t win any beauty contests, but it is good. Thinner than starchy potatoes, and (at least this version) not as silky, these mashed turnips are still something to be reckoned with. Stout in their own way, with ribbons of decadent butter, homey garlic and a little something extra from stock.
Full Of Flavor Root Veg Mash
1 lb. turnips, chopped into 1/4 to 1/2 inch cubes
1 Tbsp. butter
1/4 c. or less vegetable stock
1 tsp. granulated garlic
Salt & pepper to taste
Boil the turnips in a large pot of salted water 6-10 minutes or until tender. Drain and add to the bowl of a food processor with the butter and garlic. Let run, drizzling in vegetable stock until your desired consistency is reached. Salt & pepper to taste.
Serves 3 as a vegetarian, gluten-free, paleo-friendly fall side dish.
October 17, 2012
I’m not sure if this soap makes me want to do dishes more, but it *does* make me want to make sure the spout is aligned over the pretty part. Repeatedly.
October 16, 2012
Mmmmm….. turnip mash.
October 15, 2012
Dinner, stat!
October 14, 2012
Shopping in Chelsea
October 13, 2012
Nope, still green.
Tart and Spicy Chickpea & Lentil Salad
This dish comes together in a flash and makes a nice, light, refreshing weekday meal. Vaguely Indian, vaguely not – big on flavor and low on fat.
Tart and Spicy Chickpea & Lentil Salad
Inspired by Wacky Chana Chaat from Herbivoracious
Salad Base
1 can chickpeas, drained and rinsed
1 1/2 c. carrots, diced
1/2 c. black lentils (or any other lentil that stands up to cooking), cooked
10 cherry tomatoes, halved
6 scallions, sliced into thin rounds
1 colored bell pepper, chopped (or 1/2 to 3/4 c. mixed color peppers – whichever you fancy)
Juice of 1 lime
1 tsp. sriracha
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
Big pinch salt
Yogurt Topper
3 oz. plain greek yogurt
1 Tbsp. tamarind paste
Another big pinch salt
In a medium sized pan over medium heat, toast the chickpeas and carrots until browned. I did this in a dry pan and kept everything moving to prevent sticking. If you’re worried about having to babysit, add a Tablespoon or so of oil to the pan.
While the chickpeas/carrots are cooking, chop the pepper, slice the scallions, halve the tomatoes; toss into a big bowl along with the spices, lime juice, sriracha, and lentils.
Once the chickpeas/carrots are to your liking, add to the bowl. Toss and taste for seasoning.
In a separate small bowl, combine the yogurt, tamarind paste and a big pinch of salt. Stir. Taste and add more salt or tamarind as necessary.
To serve, top bowls of the salad with the yogurt mixture and mint chutney if you have any on hand. Extra splashes of tamarind or squirts of sriracha may be requested.
Serves 2 for dinner + 1 for lunch
Gastography 