Saturday, December 4, 2010
The Occasional Vegetarian Gets a New Oven
Check it out - it even has that new oven smell!
So guess what I did to christen it, even though I still had three turkey and stuffing leftover meals in the freezer?
Chickpea Soondal and Kale Pitas
1 can chickpeas
1 tbsp canola or corn oil
1 dried red chili pepper
1 tsp black mustard seeds
1 tsp urad dal
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp chutney powder
1 tsp minced fresh ginger root (I used ginger paste from the Indian grocery store)
1/4 cup powdered unsweetened coconut (also from the Indian grocery store, along with all the spices)
Drain the chickpeas, rinse and set aside.
Heat the oil in a saucepan or skillet over medium heat. When oil is hot, but not smoking, stir in red chili pepper, black mustard seeds and urad dal. Fry until mustard seeds burst (listen for popping sound) and urad dal is golden. (The cookbook says to cover the pot at this point, but I often forget to check things while I'm chopping and end up burning the urad dal and whatever else is in there. Better to leave it uncovered where I can see that the urad dal are browning.)
Immediately add chickpeas, turmeric, salt and chutney powder and mix well. Add ginger and cook for another minute or two.
Add coconut and stir. Remove from heat and serve.
The kale went in the microwave for 1 minute and 15 seconds, sliced the pita in half and then filled the pita pockets in layers starting with the soondal, since it was dryer and would help retain any liquid from the kale.
As you can see, I was so hungry by the time it was ready (oven/range photos taken at 1:03, before I started cooking) I almost forget to take the picture.
I also made this on the slow-cooker, so I'd have it when I got home from yoga. The yoga didn't happen and this took longer than I expected, but it still made a nice, warm lunch today:
North African-Inspired Stew
2 tbsp olive oil
2 onions, diced
2 cans chickpeas, drained
4 small sweet potatoes, peeled and cubed
2 carrots, peeled, halved lengthwise and thinly sliced
1 bag (8 oz?) frozen yellow squash
2 tsp turmeric
1 tsp cumin
1 tsp cayenne pepper
1.5 tsp salt
1/2 cup chopped fresh parsley
Saute the onions in olive oil until translucent. Add to the crock pot with the remaining ingredients and 8 cups of water. Cover and simmer on low for 12 hours.
I enjoyed a bowl of this while Steve was outside raking pine straw, and he came in later and enjoyed some too. Since he picked up some more spinach at Food Lion today, I'm thinking that at least one near-future lunch or dinner will be of the soup-and-salad variety.
Dinner will probably be out of the town tonight. More later about fun with my new appliance. Thanks, as always, for reading, and "Go Gamecocks!"