Sunday, February 28, 2010
Saturday, February 27, 2010
juice it
Tracy Anderson has a strict formula for how to achieve what she calls the "Madonna hook" (a tiny diagonal muscle that juts out under the armpit) and a perky bum, but when it comes to the recipe for her famous Green Juice, it's all pretty loose. Basically, if it's leafy and green, it goes in, and there are no real measurements. The concoction goes down surprisingly easy and is unbelievably energizing.
Ingredients:
Spinach
Kale
Chard
Apple
Lemon
Ginger
Parsley
Directions:
Juice all the items and combine. The combination should be heavy on the kale, spinach and chard, light on the apple, ginger, lemon and parsley. Drink at least once a day -- or even better, twice a day, the first one for breakfast.
Ingredients:
Spinach
Kale
Chard
Apple
Lemon
Ginger
Parsley
Directions:
Juice all the items and combine. The combination should be heavy on the kale, spinach and chard, light on the apple, ginger, lemon and parsley. Drink at least once a day -- or even better, twice a day, the first one for breakfast.
Thursday, February 25, 2010
your guide to Fredericksburg TX
http://www.designspongeonline.com/2010/02/fredericksburg-texas-guide.html
Clip from Nytimes
autism prevention??
The precautionary principle suggests that we should be wary of personal products (shampoos, lotions, etc) like fragrances unless they are marked phthalate-free. And it makes sense — particularly for children and pregnant women — to avoid most plastics marked at the bottom as 3, 6 and 7 because they are the ones associated with potentially harmful toxins.
The precautionary principle suggests that we should be wary of personal products (shampoos, lotions, etc) like fragrances unless they are marked phthalate-free. And it makes sense — particularly for children and pregnant women — to avoid most plastics marked at the bottom as 3, 6 and 7 because they are the ones associated with potentially harmful toxins.
Golden "walnut" whole Wheat Bread
Recipe
Adapted from “Amy’s Bread, Revised and Updated,” by Amy Scherber (John Wiley and Sons, 2010) and Toy Kim Dupree
The Curious Cook: Better Bread With Less Kneading (February 24, 2010) Time: About 1 1/2 hours plus 5 hours’ rising
1 teaspoon active dry yeast
11 ounces (about 2 1/2 cups) whole wheat flour
7 3/4 ounce (about 1 1/2 cups) unbleached bread flour, more as needed
3/4 ounce (about 1/2 cup) wheat bran
1 tablespoon kosher salt
Vegetable oil or cooking spray
Cornmeal, for sprinkling.
1. In small bowl combine yeast with warm water (105 to 115 degrees) and stir to dissolve. In a medium bowl combine whole wheat flour, bread flour, bran and salt. Add yeast mixture and 2 cups cool water (75 to 78 degrees) to dry ingredients; mix by hand to make a granular mass. Knead about 2 minutes; dough should be very loose and sticky. If necessary add 1 to 2 tablespoons cool water.
2. Oil a large mixing bowl and a sheet of plastic wrap; set aside. Transfer dough to a very lightly floured work surface and knead until somewhat cohesive, 3 to 4 minutes, using as little flour as possible and using a scraper to lift and turn dough. Return dough to bowl and place oiled plastic wrap over surface. Allow to rest for 20 minutes.
3. Return dough to work surface and knead again 6 to 7 minutes; dough should be soft and loose. Return to oiled bowl and cover again with oiled plastic wrap. Allow to rise at room temperature for one hour.
4. Knead dough while still in bowl, gently deflating it with your fingertips. Fold in thirds like a letter, then bring ends in and turn over so seam is underneath. Let rise again for one hour.
5. Repeat folding and turning process, and let rise again until doubled in volume, about 1 to 1 1/2 hours. When dough is fully risen, an indentation made by poking your finger deep into the dough will not spring back.
6. Sprinkle a large baking peel generously with cornmeal, or line a sheet pan with parchment paper. Divide dough into two equal pieces, shaping each into a tight boule (slightly flattened ball). Place loaves on peel or pan, leaving about 4 inches between them to allow for rising. Cover with oiled plastic wrap and allow to rise again until nearly doubled in size, about 1 1/2 hours. If loaves begin to grow together, put in oven before they touch.
7. Thirty minutes before baking, heat oven to 450 degrees. Place small cast-iron skillet on floor of a gas oven or lowest rack of an electric oven. Place oven rack two rungs above pan. If using a baking stone, place it on the rack. Fill a plastic spray bottle with water.
8. Score a tic-tac-toe pattern with a sharp knife or razor blade on top of each loaf. Slide loaves into oven. Mist loaves 6 to 8 times, pour 1 cup hot water into skillet and quickly close oven door. After 1 minute, mist with water again, and close oven door.
9. Bake 15 minutes, then reduce oven temperature to 375 degrees. Continue to bake until loaves are golden brown and sound hollow when tapped on bottom, another 13 to 18 minutes. Place on a rack to cool.
Yield: Two 15-ounce round loaves.
Adapted from “Amy’s Bread, Revised and Updated,” by Amy Scherber (John Wiley and Sons, 2010) and Toy Kim Dupree
The Curious Cook: Better Bread With Less Kneading (February 24, 2010) Time: About 1 1/2 hours plus 5 hours’ rising
1 teaspoon active dry yeast
11 ounces (about 2 1/2 cups) whole wheat flour
7 3/4 ounce (about 1 1/2 cups) unbleached bread flour, more as needed
3/4 ounce (about 1/2 cup) wheat bran
1 tablespoon kosher salt
Vegetable oil or cooking spray
Cornmeal, for sprinkling.
1. In small bowl combine yeast with warm water (105 to 115 degrees) and stir to dissolve. In a medium bowl combine whole wheat flour, bread flour, bran and salt. Add yeast mixture and 2 cups cool water (75 to 78 degrees) to dry ingredients; mix by hand to make a granular mass. Knead about 2 minutes; dough should be very loose and sticky. If necessary add 1 to 2 tablespoons cool water.
2. Oil a large mixing bowl and a sheet of plastic wrap; set aside. Transfer dough to a very lightly floured work surface and knead until somewhat cohesive, 3 to 4 minutes, using as little flour as possible and using a scraper to lift and turn dough. Return dough to bowl and place oiled plastic wrap over surface. Allow to rest for 20 minutes.
3. Return dough to work surface and knead again 6 to 7 minutes; dough should be soft and loose. Return to oiled bowl and cover again with oiled plastic wrap. Allow to rise at room temperature for one hour.
4. Knead dough while still in bowl, gently deflating it with your fingertips. Fold in thirds like a letter, then bring ends in and turn over so seam is underneath. Let rise again for one hour.
5. Repeat folding and turning process, and let rise again until doubled in volume, about 1 to 1 1/2 hours. When dough is fully risen, an indentation made by poking your finger deep into the dough will not spring back.
6. Sprinkle a large baking peel generously with cornmeal, or line a sheet pan with parchment paper. Divide dough into two equal pieces, shaping each into a tight boule (slightly flattened ball). Place loaves on peel or pan, leaving about 4 inches between them to allow for rising. Cover with oiled plastic wrap and allow to rise again until nearly doubled in size, about 1 1/2 hours. If loaves begin to grow together, put in oven before they touch.
7. Thirty minutes before baking, heat oven to 450 degrees. Place small cast-iron skillet on floor of a gas oven or lowest rack of an electric oven. Place oven rack two rungs above pan. If using a baking stone, place it on the rack. Fill a plastic spray bottle with water.
8. Score a tic-tac-toe pattern with a sharp knife or razor blade on top of each loaf. Slide loaves into oven. Mist loaves 6 to 8 times, pour 1 cup hot water into skillet and quickly close oven door. After 1 minute, mist with water again, and close oven door.
9. Bake 15 minutes, then reduce oven temperature to 375 degrees. Continue to bake until loaves are golden brown and sound hollow when tapped on bottom, another 13 to 18 minutes. Place on a rack to cool.
Yield: Two 15-ounce round loaves.
Wednesday, February 24, 2010
pan-ultimate focaccia recipe
http://fromcooktotrainedchefandbeyond.blogspot.com/2010/02/my-ultimate-focaccia-recipe.html
Saturday, February 20, 2010
A great Shiraz
Chris Ringland
90 Points - Robert Parker's Wine Advocate
"Sourced from Ringland's favorite sub-region of Barossa, Ebenezer. This is a big bold classic Barossa Valley Shiraz, and this one can drink like a $100 wine. It hits all its marks, great succulent fruit notes, wonderful mid-palate, long delicious finish and a lush mouth feel. This wines over-delivers for it's price point"
Flavor In-ten-cities
90 Points - Robert Parker's Wine Advocate
"Sourced from Ringland's favorite sub-region of Barossa, Ebenezer. This is a big bold classic Barossa Valley Shiraz, and this one can drink like a $100 wine. It hits all its marks, great succulent fruit notes, wonderful mid-palate, long delicious finish and a lush mouth feel. This wines over-delivers for it's price point"
Flavor In-ten-cities
pad-see ewwwww
1 (14-ounce) package dried wide rice noodles
1 pound Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, sliced paper thin
TOFU
1/4 cup dark soy sauce
2 tablespoons light soy sauce
4 teaspoons granulated sugar
2 large eggs
INSTRUCTIONS
Place noodles in a large heatproof bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice broccoli on the bias into 1-inch-thick pieces and blanch by cooking in the boiling water until the leaves are wilted and the stems just give when pierced with a sharp knife, about 3 minutes. Place in the ice water bath until cold, then drain and set aside.
Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and cook until it just begins to color, about 1 minute.
Add reserved noodles and broccoli, TOFU, soy sauces, and sugar and cook until warmed through, about 3 minutes.
Push noodle mixture to one side of the pan and add remaining 1 tablespoon oil to the pan. Crack eggs into the oil and scramble briefly until they begin to set, then let cook undisturbed until solid, about 3 minutes. Mix eggs into noodles and serve.
1 pound Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, sliced paper thin
TOFU
1/4 cup dark soy sauce
2 tablespoons light soy sauce
4 teaspoons granulated sugar
2 large eggs
INSTRUCTIONS
Place noodles in a large heatproof bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice broccoli on the bias into 1-inch-thick pieces and blanch by cooking in the boiling water until the leaves are wilted and the stems just give when pierced with a sharp knife, about 3 minutes. Place in the ice water bath until cold, then drain and set aside.
Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and cook until it just begins to color, about 1 minute.
Add reserved noodles and broccoli, TOFU, soy sauces, and sugar and cook until warmed through, about 3 minutes.
Push noodle mixture to one side of the pan and add remaining 1 tablespoon oil to the pan. Crack eggs into the oil and scramble briefly until they begin to set, then let cook undisturbed until solid, about 3 minutes. Mix eggs into noodles and serve.
Changing: from Pessimism to Optimism
The structure is “ABCDE”.
A = Adverse event or situation
B = Beliefs about that event
C = Consequences of those beliefs
D = Disputation and Distraction
E = Energization
As with all forms of mental discipline I have encountered, from sports psychology to these suggestions, they seem simplistic and somewhat silly when written on paper. However, I have found that such disciplines, like exercise, healthy eating, systematic investing, and others, can have powerful effects when applied consistently and intelligently over time. They are not magic. But, they do work.
Briefly, the trick is to learn to identify adverse situations or events that your routinely face. Learn to hear (and record) the beliefs about those events that come to your mind (the “recordings” you play in your head). Feel the consequences of those beliefs (and write them down), in terms of emotions, energy, will to act, etc. Once you have gotten familiar with these components, dispute those beliefs and distract yourself. Disputation can involve challenging the usefulness of the belief, generating alternative specific, external, and temporary explanations, focusing on evidence that contradicts or undermines the negative belief and supports a more positive interpretation, and challenging negative implications on which harmful beliefs rely.
In addtions to disputation, distraction can be employed to stop the “loop” of these tapes in your head. One suggestion is to wear a rubber band and snap it on your wrist while saying “Stop” in a loud voice. Then write the worrisome beliefs, fears, etc. down to think about at a set future time. This leaves one free to act.
Finally, notice what happens to your energy and will to act when you dispute the negative beliefs. Over time, the disputation becomes rapid and effective as the energization from it rewards you for the effort. Eventually, the positive explanatory style becomes your “default” response.
Chapter 15: Flexible Optimism
Finally, Dr. Seligman returns to the fact that optimism is is not always the right approach. He notes that pessimism has probably played a survival role during most of human history as we lived through harsh climatic changes and dangerous environs. Worrying about high-risk negative consequences could keep the worrier and his or her dependents alive. But, still, enough optimism to act was required, and in the developed world today, the justification for pessimism is more infrequent.
When a real risk of a severe negative consequence exists, a cautious, risk-avoiding approach is appropriate. It is appropriate in such an instance to view the risk as pervasive, permanent, and applying to you and yours personally. This can be a life-threatening risk (AIDS) or a life-damaging risk (pushing a developmentally unready child to start school, rather than holding him back). But, when the risk is small (some wasted time and effort, a little public embarrassment, the possibility of a number of failures prior to success), take the optimistic view and ACT!
True to his philosophy undergraduate major, Dr. Seligman includes some ideas about changes in our culture such as increased importance of the “self”, less community, and decreased shared belief in region as reasons why pessimism and depression have reached such proportions at this time. I find his views interesting, and possibly correct, but the evidence he presents does not seem compelling. Regardless, the specifics he has spent his life researching concerning optimism, pessimism, their consequences, and our ability to affect our explanatory style seem extraordinarily important to anyone interested in teachers, students, learning and schools.
A = Adverse event or situation
B = Beliefs about that event
C = Consequences of those beliefs
D = Disputation and Distraction
E = Energization
As with all forms of mental discipline I have encountered, from sports psychology to these suggestions, they seem simplistic and somewhat silly when written on paper. However, I have found that such disciplines, like exercise, healthy eating, systematic investing, and others, can have powerful effects when applied consistently and intelligently over time. They are not magic. But, they do work.
Briefly, the trick is to learn to identify adverse situations or events that your routinely face. Learn to hear (and record) the beliefs about those events that come to your mind (the “recordings” you play in your head). Feel the consequences of those beliefs (and write them down), in terms of emotions, energy, will to act, etc. Once you have gotten familiar with these components, dispute those beliefs and distract yourself. Disputation can involve challenging the usefulness of the belief, generating alternative specific, external, and temporary explanations, focusing on evidence that contradicts or undermines the negative belief and supports a more positive interpretation, and challenging negative implications on which harmful beliefs rely.
In addtions to disputation, distraction can be employed to stop the “loop” of these tapes in your head. One suggestion is to wear a rubber band and snap it on your wrist while saying “Stop” in a loud voice. Then write the worrisome beliefs, fears, etc. down to think about at a set future time. This leaves one free to act.
Finally, notice what happens to your energy and will to act when you dispute the negative beliefs. Over time, the disputation becomes rapid and effective as the energization from it rewards you for the effort. Eventually, the positive explanatory style becomes your “default” response.
Chapter 15: Flexible Optimism
Finally, Dr. Seligman returns to the fact that optimism is is not always the right approach. He notes that pessimism has probably played a survival role during most of human history as we lived through harsh climatic changes and dangerous environs. Worrying about high-risk negative consequences could keep the worrier and his or her dependents alive. But, still, enough optimism to act was required, and in the developed world today, the justification for pessimism is more infrequent.
When a real risk of a severe negative consequence exists, a cautious, risk-avoiding approach is appropriate. It is appropriate in such an instance to view the risk as pervasive, permanent, and applying to you and yours personally. This can be a life-threatening risk (AIDS) or a life-damaging risk (pushing a developmentally unready child to start school, rather than holding him back). But, when the risk is small (some wasted time and effort, a little public embarrassment, the possibility of a number of failures prior to success), take the optimistic view and ACT!
True to his philosophy undergraduate major, Dr. Seligman includes some ideas about changes in our culture such as increased importance of the “self”, less community, and decreased shared belief in region as reasons why pessimism and depression have reached such proportions at this time. I find his views interesting, and possibly correct, but the evidence he presents does not seem compelling. Regardless, the specifics he has spent his life researching concerning optimism, pessimism, their consequences, and our ability to affect our explanatory style seem extraordinarily important to anyone interested in teachers, students, learning and schools.
roasted tomato soup
Oven Roasted Tomato Soup Recipe
TIME/SERVINGS
Total: 45 minutes
Active: 5
Makes: 4-6 cups of soup
By flavobean
This is an easy, quick and delicious recipe for tomato soup. The roasted tomatoes, along with the roasted garlic and onions, provide an incredible flavor to the soup.
It freezes well too, and will keep for a week in the fridge.
Serve it with a grilled cheese sandwhich and your set.
INGREDIENTS
1 28oz can of whole tomatoes
1 Yellow Onion
4 cloves of unpeeled garlic
1/2 cup of cream, half and half, whole milk, skim milk, or water
Salt and pepper to taste
Lemon Juice to taste
Olive Oil (I prefer Spanish, but any kind will do)
INSTRUCTIONS
Preheat oven to 500 degrees
If you hate messes like me, line a baking sheet with heavy foil. If you don’t mind the mess, don’t line. But in either case, use some olive oil and coat sheet.
Open the can and fish each tomato out. Reserve the juice in the can.
Cut each tomato in half. Place cut side down on the greased pan.
Cut onion into wedges. Add onion and unpeeled garlic to the pan
Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
Place pan in oven for 30-40 minutes, until the tomatoes char slightly. Your onion might char first, but that’s okay. Don’t let them burn.
Take pan out of oven. Place tomatoes and onions in blender (or food processor or food mill). Squeeze the roasted garlic into the blender. Try not to eat it while squeezing it, cos it is delicious.
Add reserved tomato juice and blen until smooth. Add additional cream/milk/water to reach desired consistency. I like it rather thick.
Taste and add lemon juice and any more salt.
This is optional, but recommended: strain the soup through a fine mesh strainer. The canned tomatoes have these little stem things in it. It’s more annoying than anything else. It is still totally edible.
Serve with grilled cheese and enjoy!
TIME/SERVINGS
Total: 45 minutes
Active: 5
Makes: 4-6 cups of soup
By flavobean
This is an easy, quick and delicious recipe for tomato soup. The roasted tomatoes, along with the roasted garlic and onions, provide an incredible flavor to the soup.
It freezes well too, and will keep for a week in the fridge.
Serve it with a grilled cheese sandwhich and your set.
INGREDIENTS
1 28oz can of whole tomatoes
1 Yellow Onion
4 cloves of unpeeled garlic
1/2 cup of cream, half and half, whole milk, skim milk, or water
Salt and pepper to taste
Lemon Juice to taste
Olive Oil (I prefer Spanish, but any kind will do)
INSTRUCTIONS
Preheat oven to 500 degrees
If you hate messes like me, line a baking sheet with heavy foil. If you don’t mind the mess, don’t line. But in either case, use some olive oil and coat sheet.
Open the can and fish each tomato out. Reserve the juice in the can.
Cut each tomato in half. Place cut side down on the greased pan.
Cut onion into wedges. Add onion and unpeeled garlic to the pan
Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
Place pan in oven for 30-40 minutes, until the tomatoes char slightly. Your onion might char first, but that’s okay. Don’t let them burn.
Take pan out of oven. Place tomatoes and onions in blender (or food processor or food mill). Squeeze the roasted garlic into the blender. Try not to eat it while squeezing it, cos it is delicious.
Add reserved tomato juice and blen until smooth. Add additional cream/milk/water to reach desired consistency. I like it rather thick.
Taste and add lemon juice and any more salt.
This is optional, but recommended: strain the soup through a fine mesh strainer. The canned tomatoes have these little stem things in it. It’s more annoying than anything else. It is still totally edible.
Serve with grilled cheese and enjoy!
Thursday, February 18, 2010
Wednesday, February 17, 2010
Wednesday, February 10, 2010
Monday, February 8, 2010
Sunday, February 7, 2010
New Tunes
Here is a list of music I would like to groove to:
Solid Gold: Danger zone
BT a hideous machine
Knife
David Rawlings machine of Gillian Welch fame
Massive Attack heligoland
el perro del mar
Solid Gold: Danger zone
BT a hideous machine
Knife
David Rawlings machine of Gillian Welch fame
Massive Attack heligoland
el perro del mar
Cod has not forsaken Bozeman!
It was previously thought that Bozeman was a town forsaken by Cod.
Wendy's to the rescue! with their new cod fillet sandwich over on Main street.
Get yours and sleep easy tonight.
Available only at select Wendy's
Keisha needs a home!
GO to Nebraskadachshoundrescue.org !! for more info on Keisha
and ADOPT your dachshund today :)
also, does anyone know any good dachshund jokes?
Saturday, February 6, 2010
Friday, February 5, 2010
sooop
AAAAHHH I'm out of Masoor Dahl!!!
And if you check the MSU Indian student association site, you will see that lentils are hard to come by in this town.
Ingredients:
2 tablespoons oil or ghee
1 medium red potato
1 carrot
1 cup masoor dal (red lentil)
6 cups water
2 tablespoons sambar powder
1/2 teaspoon turmeric (optional)
1 teaspoon tamarind paste
2 tablespoons frozen fresh coconut (optional)
cilantro leaves for garnishing
salt to taste
For frying:
3 teaspoons oil or ghee
1/2 teaspoon mustard seeds
4 fresh curry leaves (fresh or dried)
1 dried red chili (broken into pieces by hand)
1/2 red onion
Note: I like potato and carrot, but you can use a combo of the following vegetables for this recipe - string beans, japanese eggplant, cabbage, spinach (good with potato), radish (indian variety called mullangi is the best) or watery squash like chayote, etc.
Method:
Wash masoor dal until water is clear, drain and set aside.
Heat ghee or oil in a pot at medium heat and put in carrot and potato. Coat with oil and stir a bit. Add in drained lentil and sautee for a few minutes. Add 6 cups of water. Bring to a boil under medium/high heat. Ladle out any foam that comes to the surface. Once foam stops, add turmeric and mix up. The dal and vegetables take about 30 minutes to cook.
Add sambar powder and mix well. Simmer for 5 minutes. Add salt to your taste, tamarind and coconut and mix well. Turn off heat.
In a separate small pan, heat 2 teaspoons of ghee or oil and put in mustard seeds. Wait for them to pop a bit. To help this happen, you can put a lid over the pan. Once its popped for a few seconds, turn the heat down a little and put the curry leaves and broken up chilis. Coat the leaves and chili with the oil and fry for a few seconds. Pour this oil mixture over the lentils and vegetables and mix well.
In the same small pan put a teaspoon or 2 of ghee or oil and fry onion until they are fragrant. Add these onions to the sambar and mix well.
Garnish with cilantro leaves.
You can serve with rice and some yogurt on the side.
*Sambar powder is made from:
coriander seeds
chana dal
cumin seeds
mustard seeds
fenugreek seeds
urad dal
peppercorns
asafoetida
turmeric
cloves
cinnamon
chili powder
And if you check the MSU Indian student association site, you will see that lentils are hard to come by in this town.
Ingredients:
2 tablespoons oil or ghee
1 medium red potato
1 carrot
1 cup masoor dal (red lentil)
6 cups water
2 tablespoons sambar powder
1/2 teaspoon turmeric (optional)
1 teaspoon tamarind paste
2 tablespoons frozen fresh coconut (optional)
cilantro leaves for garnishing
salt to taste
For frying:
3 teaspoons oil or ghee
1/2 teaspoon mustard seeds
4 fresh curry leaves (fresh or dried)
1 dried red chili (broken into pieces by hand)
1/2 red onion
Note: I like potato and carrot, but you can use a combo of the following vegetables for this recipe - string beans, japanese eggplant, cabbage, spinach (good with potato), radish (indian variety called mullangi is the best) or watery squash like chayote, etc.
Method:
Wash masoor dal until water is clear, drain and set aside.
Heat ghee or oil in a pot at medium heat and put in carrot and potato. Coat with oil and stir a bit. Add in drained lentil and sautee for a few minutes. Add 6 cups of water. Bring to a boil under medium/high heat. Ladle out any foam that comes to the surface. Once foam stops, add turmeric and mix up. The dal and vegetables take about 30 minutes to cook.
Add sambar powder and mix well. Simmer for 5 minutes. Add salt to your taste, tamarind and coconut and mix well. Turn off heat.
In a separate small pan, heat 2 teaspoons of ghee or oil and put in mustard seeds. Wait for them to pop a bit. To help this happen, you can put a lid over the pan. Once its popped for a few seconds, turn the heat down a little and put the curry leaves and broken up chilis. Coat the leaves and chili with the oil and fry for a few seconds. Pour this oil mixture over the lentils and vegetables and mix well.
In the same small pan put a teaspoon or 2 of ghee or oil and fry onion until they are fragrant. Add these onions to the sambar and mix well.
Garnish with cilantro leaves.
You can serve with rice and some yogurt on the side.
*Sambar powder is made from:
coriander seeds
chana dal
cumin seeds
mustard seeds
fenugreek seeds
urad dal
peppercorns
asafoetida
turmeric
cloves
cinnamon
chili powder
Channa Masala
Channa Masala Recipe
Ingredients:
12 oz. can chickpeas
~6 cups water
1 black teabag
1 stick cinnamon
1 bay leaf
1 cardamom pod
2 tablespoons ghee or oil
1 teaspoon cumin seeds
pinch of hing or asafoetida
1 medium onion - chopped (leave some aside for sprinkling on curry later)
1 tablespoon ginger - grated
1 clove garlic - minced
1 green chili - minced
3 tablespoons tomato sauce
1 tablespoon coriander powder
1/2 teaspoon amchoor (dried mango powder)
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/3 teaspoon garam masala
1/4 teaspoon chili powder (or to taste)
cilantro
salt to taste
Method:
Strain the chickpeas and wash with water so none of that slimy stuff is on them from the can.
In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 10 -15 minutes and turn off the stove. (Usually this is done with dry chickpeas but I had a can on hand so thought I'd give this a try - flavors them nicely and makes them soft)
In a large frying pan, heat ghee or oil under a medium high flame. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
Next put in the ginger, garlic and chili and mix and fry for a few seconds. Next add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled in.
Next, ladle in the chickpeas with a slotted spoon - I like to keep the cooking water so I can add some to the curry for more flavor. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time.
Garnish with some raw chopped onion and cilantro.
Ingredients:
12 oz. can chickpeas
~6 cups water
1 black teabag
1 stick cinnamon
1 bay leaf
1 cardamom pod
2 tablespoons ghee or oil
1 teaspoon cumin seeds
pinch of hing or asafoetida
1 medium onion - chopped (leave some aside for sprinkling on curry later)
1 tablespoon ginger - grated
1 clove garlic - minced
1 green chili - minced
3 tablespoons tomato sauce
1 tablespoon coriander powder
1/2 teaspoon amchoor (dried mango powder)
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/3 teaspoon garam masala
1/4 teaspoon chili powder (or to taste)
cilantro
salt to taste
Method:
Strain the chickpeas and wash with water so none of that slimy stuff is on them from the can.
In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 10 -15 minutes and turn off the stove. (Usually this is done with dry chickpeas but I had a can on hand so thought I'd give this a try - flavors them nicely and makes them soft)
In a large frying pan, heat ghee or oil under a medium high flame. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
Next put in the ginger, garlic and chili and mix and fry for a few seconds. Next add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled in.
Next, ladle in the chickpeas with a slotted spoon - I like to keep the cooking water so I can add some to the curry for more flavor. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time.
Garnish with some raw chopped onion and cilantro.
A dish for the ages
Ginger Fried Rice
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.
1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.
1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.
Wednesday, February 3, 2010
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James is currently working on a new book about the effects of prayer and meditation on the brain. For the past six months he's been meditating using this image of Colonel Sanders. He stares at it for 15-20 minutes at a time.
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