Thursday, October 22, 2009
My plate was so pretty at supper I asked hubby Glenn to take a photo of it:
Use the link to see the recipe (cauliflower, tomatoes, red onion, coriander from our garden, cumin, hot green pepper, cilantro from a frozen paste made earlier this summer from our garden). I made it with just one tablespoon of oil and with part of an anaheim pepper instead of a jalapeno, and most of a small can of diced tomatoes and their juice. For the rest of the family I served rice and pork chops with this.
Verdict--Very Good. I prefer sweet curries, but this has a nice, clean flavor. Hubby thinks it could use more hot pepper.
1 cucumber, partially peeled and sliced fairly thin
1/4 cup plain lowfat yogurt
1 teaspoon honey
several fresh mint leaves, snipped
dash of salt
Verdict--Very Good. I wanted something cool to go with that cauliflower!
I have the original of The New Moosewood Cookbook (Mollie Katzen's Classic Cooking), and the above link explains the procedure and ingredients for Mollie Katzen's recipe. I omitted the scallions, yogurt, and cumin, and I scanted on the tahini, but I doubled up on the garlic. I haven't had tahini in the house for a long time, so we got used to olive-oil hummus, which is good but different from this.
Verdict--Excellent. I really enjoyed this as a dip for baby-cut carrots. Very satisfying and rich.
Breakfast--Leftover steel-cut oats with apples, microwaved with a handful of frozen blueberries and a sprinkling of walnuts
Lunch--Leftover STUFFED GARDEN VEGGIES (I was thrilled to find these in the back of the fridge--one pepper and one zucchini boat, with the tomato sauce garnish!); giant pear
Supper--CAULIFLOWER CURRY, RAITA SALAD, HUMMUS with carrots to dip in it, steamed green beans from our garden, small serving of sweet white wine
Supper turned into a feast tonight!