I meant to post this last night, but I was far too tired to get it done. Cooking has been going on in our kitchen since the weekend, and I am ready to share.
I was looking at Kati's blog post on smoothies, and I asked myself, Why do I never have a smoothie for breakfast? So, here is my breakfast smoothie, which successfully kept me going until lunchtime on Saturday. I used (roughly):
1 cup frozen blueberries
1/3-1/2 cup soy milk
Several dashes ground cinnamon
Dash ground ginger
1 tablespoon peanut butter
Splash agave nectar
This is my favorite smoothie recipe--it's just so satisfying and delicious. I don't drink smoothies that often, but this made a much better breakfast than I would have imagined. I'll have to remember to do it more often.
Lunch on Saturday was extremely simple--I had some leftover brown rice, to which I added 1/2 cup of steamed edamame and some of the tahini-tamari sauce I made last week to go with the falafel. I also had some veggies on the side. It was light and filling, and used up some leftovers.
Dinner was excellent. I tried my hand at making aloo matar and roti. After reading several different recipes online, I meshed together my own recipe, which follows. This was super spicy, but the roti helps level out the heat. I have really begun to love Indian food recently, and I plan to practice it much more in the near future.
2-3 medium potatoes, peeled and cubed (I used 2, but next time I will use one more)
1 onion, sliced
1-2 tablespoons olive oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried coriander, crushed
1 teaspoon garam masala
1 teaspoon salt
1 1/2 cups frozen peas
1/2-1 cup water
Fresh lemon juice
2 tablespoons fresh cilantro leaves, chopped
Heat the oil in a very large skillet over medium heat, and add the cumin seeds. Temper for a few minutes, then add onion and cook until it begins to brown. Add apices, potatoes, and peas, and mix well. Turn heat down, add 1/2 cup water, and cover. Allow to cook until potatoes are tender. If you need to add more water as you go along to keep it from sticking, go ahead. When the potatoes are done, take out about 1/4 cup and mash them well; stir them back into the pan with some extra water to make a thick "gravy." Turn the heat off, add the lemon juice and cilantro, and allow to sit, covered, for several minutes to let the flavors blend a little more.
2 cups whole wheat flour
1 teaspoon salt
Water, as needed
Combine the flour and salt. Add water slowly, working it together to form a stiff ball of dough. Cover dough with a wet towel for 20 minutes, then knead it for 5-10 minutes until smooth and workable. Divide into 6 balls. Roll each ball out until it is 6 inches in diameter. Heat a small amount of oil over medium heat. Cook the roti in the pan on each side, pressing down in the center with a dry towel. Wrap roti in a dry towel until ready to serve.
Sunday, my friend came over to bake cupcakes from VCTOTW with me! We picked out the Chai Latte Cupcakes, and we had a great time messing up the kitchen with these... But these were probably the best cupcakes I've ever tasted. Mary took six home with her, and Bob and I kept the other six--and they are gone already. I had fun creating this stencil to decorate the tops with--and I like the way the topping looks. It reminds me of those henna tattoos that I used to love to get when I was in high school. These are lovely little creations, and I never would have thought you could get a cupcake to taste so much like a chai latte!
Last night was homemade pizza. This is a Greek-inspired pizza, with olives and mushrooms and broccoli and onion and a tofu ricotta... and some of Bryanna Clark Grogan's quick tofu feta, which I made over the weekend. The feta was really simple to make, but Bob and I are not necessarily crazy about it. In fact, we couldn't even taste it on the pizza. It is not much like feta, to tell you the truth. But that's okay--who really needs feta anyway? This pizza was fantastic. Nothing like homemade pizza on a whole grain crust!
Have a good week, and I will be dropping in on you all soon!