Extra Yum!

First, some co-op finds:


Fresh Figs! (Eat 'em quick!)


Crimson Pears! Pluots!


Caramel Apple!

Next, some cooking projects:

Vanilla Ricotta Muffins (from Mollie Katzen's "Sunlight Cafe"):

I knew these were going to be excellent, and boy, was I right! Rich, buttery, and filled with enough protein to keep you going for at least a couple of hours. The only glitch? She suggested the recipe makes 8-10 muffins, so I decided to make 8 . . . and they poofed up and ran into each other. (Hence the square corners on these muffins.) Next time, I'll go with my gut and just make 12. :)

Tomato-Basil Soup (From La Dolce Vegan):

I skipped adding the soy milk to this batch, and packed it all up for the freezer. Now I won't be tempted to buy boxed tomato soup when I have a craving! Just thaw, add milk, and heat -- just like Campbell's, only WAY, WAY, WAY better. I was lucky enough to receive a big bunch of basil (and of mint . . . coming up next . . . ) from one of my choir colleagues, Dora. She had an abundant herb patch this year!

Chickpeas and Chana Dal in a Mint Sauce (from Madhur Jaffrey's "World Vegetarian"):

Now, I realize this doesn't look like much, but . . . this has got to be the most extra-yum chickpea dish I have EVER made! It was a little bit time consuming, (soaking and draining the chickpeas, simmering the chickpeas for an hour, adding the chana dal and simmering for another hour and a half, and then finishing the stew,) but it was well worth it. So amazingly tasty! She suggests serving the stew with naan, yogurt, and vegetables -- I was unable to find naan at the store this week, so I used lavash instead, and added a big dollop of plain yogurt to my stew after I snapped this picture. "World Vegetarian" is one of those cookbooks that I tend to forget I own, and then get so dang excited when I remember it's on my shelf! I've only made a few of her recipes so far, but they have all been fabulous.

That's all the extra-yum I have for you now . . . more to come later this week! More cooking planned, for myself as well as the boyfriend (he's been on tour for two weeks and we'll finally get to hang out this Thursday,) and I'm also planning on going to dinner with Courtney this weekend!

For now, however, I have a never-ending mountain of dishes to tackle. (The only negative side-effect of cooking, if you ask me!)

chana dal

I've been fascinated by chana dal, ever since Dan gave me a big bagful when he moved out of his apartment, and have been looking for ways to use these quick-cooking baby split chickpeas. (Chana dal = tasty hummus, just so you all know!) I had been wanting to make Indian food for a while now, and decided to adapt and vegetize a recipe for "Balti Butter Chicken" that I had made years ago. Curried chana dal, here I come!

Curry never photographs well, does it? Anyhow, I'd call this meal pretty tasty -- not spectacular, but a valiant effort, and absolutely edible. The recipe needs more tweaking, yet -- how to keep the richness I'm looking for, without an entire stick of butter . . . sheesh. I also used fat-free plain yogurt, since I couldn't find low-fat plain yogurt in the little cups, which was a mistake -- I forget that fat-free dairy has a tendency to curdle when heated. (It's been a while since I've really cooked with dairy!) Indian food sure is tricky! On the side is a brown basmati rice pilaf with almonds and raisins, seasoned with butter (again, not much -- and I think this time the reduction was a good thing!), cardamom, black pepper, and bay. In the end, I'll have to keep working on this one . . . and someone can test it for the cookbook, once I get it the way I like it!

food, glorious food!

Hope I haven't used that post title yet . . .

Anyhow, I've been cooking these past few days, thanks in large part to a major stock-up trip to the co-op last Thursday. News from my kitchen:

Friday night, Dan and I had his brother, Ryan, over to my apartment for dinner. I made a bunch of really yummy, Greek-type food. First, I experimented with using a new "secret ingredient" for homemade hummus:

Who knew Chana Dal made awesome hummus?!?!? My homemade hummus is still much thicker than I'd like it to be, but I'll work that out eventually. I think I have the taste closer, now -- added more tahini this time, and I liked it much better. (Mmmm hummus!)

Served the hummus on an apps platter with sliced cucumber, grape tomatoes, kalamata olives (I'm coming 'round to olives, but I'm not loving them yet,) a few stuffed grape leaves (that I purchased,) and some pieces of Wasa crispbread. I forgot to buy pita. Silly Catherine.


And the main event, in leftover form, since once the food comes out of the oven and the guests arrive, I tend to forget that I have a camera! (Eating and talking are much more important than photograph-taking, usually.)


Dan and Ryan put down two pieces of spinach pie each, and the apps platter was completely empty at the end of the evening. (And I thought one hungry boy was a challenge! Alas.)

I also made chili and cornbread this past weekend.


Last week, Michelle and I went to the thrift store, and I had a major kitchen score -- an 8-inch cast iron skillet for three bucks! I had gotten rid of my old nonstick 8-inch skillet a while ago, because the coating had begun to come off and hence, the skillet was no longer nonstick. Look at the baby, so happy with her new mama!


And, I broke in the new skillet tonight, to make myself some hashbrowns for dinner. Well, hashbrowns to go alongside scrambled tofu, topped with salsa and sliced avocado.

I really never do tire of scrambled tofu. :)

NOW, on to the exciting part! After a very long hiatus, I have decided to start working on my cookbook again. Work is looking a little light this month, and money will be interesting, but at least I'm going to take advantage of my free time and finish up the manuscript! (I hope I hope I hope!)

Off to edit . . .