Top | adventures in fooding
(post, E Ree)
Things have been going better in the kitchen. I did all of my dishes, cleared off the counter tops and scrubbed, vacuumed and altogether cleaned up the space. It feels good--my head feels clearer. Aloo Gobi--the dish D and I are chasing after. I've made it several times so far, and I think this one was the closest yet. Cauliflower, chickpeas (okay, not a traditional aloo gobi), peas, coconut milk, tomato paste, vegetable broth, cumin (lots!), cayenne, garam masala, coriander, tumeric, garlic? I made it up as I went along. That's really what I'm looking for--I want to have enough knowledge and experience to be able to have a feel for what things will taste like, not just to follow a recipe. My main criticism was there was too much coriander and perhaps a little watered down initially. D's was that it "so clean," and could have been a little greasier, which we laughed about. Too healthful? I'll take it. Last night was SO DELICIOUS. Another staple dish of D's and mine is pesto pasta with broccoli and garlic chicken, a family recipe of mine. I really have lost the taste for meat, so I made a recipe from Appetite for Reduction (which I am reading on my Kindle like a novel!) 40 clove garlic chickpea and broccoli--10 cloves of garlic roasted with chickpeas and broccoli in the oven with thyme, salt, pepper and olive oil. D had chicken and I had the chickpeas, the roasted broccoli was crispy and garlicky and the pesto (store bought, some fancy schmancy kind D is very fond of) was amazing as usual, mixed with whole wheat penne and a glass of white wine--one of the best meals I've had in a while. Small successes. I'm super psyched about my new cookbook, I can't wait to give the cranberry cashew biryani a try.