Saturday, November 29, 2008
Sunday, November 23, 2008
Thursday, November 20, 2008
Through the haze of sleep, I was hoping I’d accidentally picked up The Onion. But upon closer inspection, no, still the Washington Post. And the Washington Post was telling me about how McDonald’s is enlisting mothers to chat up how healthy and nutritious their food is. Whhaaaa?
McDonald’s is an easy target for high and mighty people like me, isn’t it? But they deserve it.
This idea of moms as “fast food emissaries” is offensive not only because it feels like McDonald’s thumbing its corporate nose at peoples’ (correct) instinct that, hey, this food is NOT healthy, but also because of the chosen information vehicle. Moms? Really? Have you no shame?
Sunday, November 16, 2008
Friday, November 14, 2008
Sometimes, if the fog is just right, and the rain has just brought fall leaves out of the trees....the world smells like maple syrup. My favorite.
1 tsp olive oil
1 head cauliflower, cut into florets
1 tsp paprika
1 tsp TB cumin
1 tsp salt
Preheat oven to 425. Line a baking sheet with foil and spray with cooking spray. Set aside.
In a large bowl, combine remaining ingredients, and mix using hands. Spread cauliflower on baking sheet, and roast for about 15 minutes. Using tongs, flip cauliflower on sheet, and roast for another 20-25 minutes, or until brown. Serves 4, as a side dish.
Thursday, November 13, 2008
As I recently emailed a friend, my brain does this funny thing annually where it totally hits delete on the misery that is late fall / all of winter as soon as warm weather rolls around.
Consequently, here we are at late fall, and suddenly, cruelly suddenly, I am caught off guard by how very dreary it all is. It truly must be some sort of evolutionary amnesia that I'm programmed with that serves to prevent me from cliff-jumping around late October.
The whole getting dark at 2:15 in the afternoon thing feels like being ripped out of bed on a freezing cold morning and then being told that someone just ate the last pancake. Every day.
Oh, I am a dramatic one, aren't I?
Here's some curry to pour into the wound.
1 TB vegetable oil
1 tsp mustard seed
1 tsp coriander seed
1 white onion, chopped
1 TB fresh ginger, chopped finely
1/2 TB turmeric
1/2 TB garam masala
1/2 TB curry powder (your blend of choice)
1/2 c vegetable stock
2-3 eggplants, cut into roughly 1 1/2 inch chunks
1 red pepper, chopped
salt and pepper to taste
2 roasted sweet potatoes, cut into roughly 1 inch chunks
1 block extra firm tofu, pressed, thoroughly drained, and prepared as described here
Heat oil in large dutch oven over medium-high heat. Add mustard and coriander seeds, and stir to coat in oil. Put lid on dutch oven and cook seeds until they begin to pop, about two minutes.
Remove lid, and add onion, ginger, turmeric, garam masala and curry powder to pot. Cook over medium heat until onions soften, about five minutes. Add vegetable stock, and stir to loosen any browned bits from bottom of pan.
Turn heat to medium-low and add eggplant and pepper. Stir to combine all ingredients. Cook with lid on for about thirty minutes, stirring occasionally.
Remove lid and cook until sauce has reduced to desired degree, about ten minutes. Season with salt and pepper to taste.
To serve, put approximately 1/2 c sweet potato and 1/2 c tofu in each bowl. Top with curry mixture. Serves 4-6.