First, thank you to everyone for your encouraging comments regarding my last post. I'm sure I've written about this quote from Helen Keller before, but it is always worth repeating:
"I am only one, but still I am one. I cannot do everything, but still I can do something. I will not refuse to do the something I can do."
Enough on this topic for now . . .
. . . because I need to move on to Tasty Delicious pt. II!
Peanut-Tamarind Sweet Potato Curry (from Vegetarian Times):
This was supposed to be a simple curry of sweet potatoes and a rich, complex sauce, but since the one sweet potato I had purchased for the curry had begun to, um, decompose at parts, (damn heat!), I decided to supplement with cooked chickpeas and green peas. (P.S. A first for using tamarind paste in my kitchen! Yum.)
Deep-Dish Polenta Pizza (from Real Simple):
This recipe originally called for radicchio as one of the toppings; alas, the Wedge did not have any the last time I went shopping. I subbed thin ribbons of local, organic, dinosaur kale . . . with delicious results! This really reminds me nothing of pizza, but it's tasty delicious, nonetheless. (The "pizza" also includes diced, smoked mozzarella, and sun-dried tomatoes.)
Custard Pie (from the Betty Crocker Cookbook, using a prepared, wholegrain, frozen crust):
Custard pie is food of my early childhood. My dad used to make custard pies, (also sour-cream raisin pies) for my great-grandma for family holiday get-togethers. I wanted to bake on Sunday night, but didn't have much in the house to work with. (I also wasn't feelin' anything chocolatey . . . imagine!) Frozen piecrust, eggs, milk, sugar, vanilla, and nutmeg . . . I had all of those things, though! I learned my lesson with custard pies, however -- don't use a prepared crust in a disposeable, aluminum pie plate. Why? Because when you pull the pie out of the oven, the hot custard is wobbly and bendy . . . and the pie will bend in half, fall out of your hands, and hit the floor! Fortunately, the pie hit the floor face-up, so it is still edible, although majorly mangled. (This piece pictured above was the only one left photogenic, in the end!) Sometimes, you just have to laugh at yourself. :)
A Really Big Salad:
It's disgustingly hot and humid right now . . . what can I say? (I also can't seem to get enough greens lately . . . maybe my iron's low, or they're just in season and look irresistable? I bought two big bunches of local spinach, one big head of local red lettuce, and one big bunch of local dinosaur kale the last time I went grocery shopping. Munch, munch, munch.)
This recipe started as Corn, Black Bean, and Zucchini Enchiladas (from Cooking Light,) but in the end, I decided I was going to layer everything in a baking dish, instead of trying to roll up enchiladas. (I have had whomper issues with tortillas cracking and splitting when trying to make enchiladas in the past.) Verdict? FABULOUS!!! I made a whole 9X13 pan's worth, but split the recipe into two 9-inch pans, so I have some now, and some in the freezer for later.
And, thus ends Tasty Delicious -- at least until the heat and humidity go down. Leftovers and salads for the next week or so!
P.S. I finished "Hope's Edge" today . . . very, very good. I would like to purchase a copy someday, because many of the recipes in the book look absolutely irresistable. One more to add to the list!