The long weekend is now over, and the cooking is done. Well, the recipes I wanted to make are, at least. First up is a granola recipe that I make for breakfast. I got fed up with paying for something so easy to make, so there you go. The next two are linked. Seeing as how it was Easter, I went with a traditional Copts-Orthodox recipe from Egypt, a popular street food called kushari. It’s a rice, lentil, and macaroni dish that is covered in a slightly sour tomato sauce. And since tomato sauce is pretty easy to make, here is my version.
Anyway, enjoy. A track for this post? Sure. Let’s go with Food for the Gods, by In Flames.
Time for a new recipe. It’s been a few weeks, and this one is quick to make, and pretty tasty. You can find tamarind at most ethnic food stores. Tangy. I eat a lot of lentils, and tamarind and ginger make for a nice flavour combination. Enjoy.
First, I’ve put up a new recipe. Tauhu Goreng is a popular dish in Malaysia, where it is typically deep fried and stuffed with a cucumber and bean sprout mixture, and topped with a peanut satay sauce. My version isn’t deep fried, but I’m happy with it. If you like it, let me know.
This has been a most brutal week at work. I’ve been wrestling with a code problem and I am running out of things to try. It’s probably faster for me to re-write it a different way now, and re-optimize the code. That’s on tomorrow’s agenda. I sort of feel like Reid Richards when the Fantastic Four did battle against Galactus. The best you can hope for is to not die. Maybe tomorrow will be better. It starts with a two hour meeting though, so really all bets are off.
Tonight’s musical interlude is a track called 40:1 by Sabaton. Sabaton is a Polish metal band, and the song is about the Battle of Wizna, where Polish soldiers were outnumbered 40:1 and held off the initial German advance at the beginning of WWII. I sort of feel outnumbered by lines of code at the moment, so it is appropriate.
I am surprised that I haven’t put this dish together for the site yet, but I did today. Falafel is a staple “street food” in many Middle Eastern countries, usually served on pita bread with a side of hummus, garlic sauce, and pickles. My take on it bakes the falafel instead of frying, reducing the oil and fat content. Gives it a crunchy coating, too. Anyway, here’s the recipe. I hope you like it.
New recipe up. Like I said in my previous post, I had a need for a bowl of noodles, and only soba noodles do the trick for me. I love buckwheat and spelt. Anyway, you can probably make this recipe with any mushroom you like. I just happened to find bunapi mushrooms this time. Anyway, here it is. Hopefully, you like it.
In the midst of everything going on over the last two weeks, I’ve found it hard to find the time to document recipes and cook anything unusual. It was nice to find some time this weekend to put up recipe for Cocoa and Carob Rounds, a raw Vegan “brownie”, so to speak. They are pretty versatile. If you decide to make them, let me know what if any ingredients you decide to change. Enjoy.
New recipe today. I made a huge pot of this yesterday for a snow shoe outing and it went over well, so here is the recipe. Three Bean Chili probably has hundreds of recipes, but this is mine, or at least, it was how I made it yesterday. The pasilla negro chili peppers give it a nice flavour, without being overpoweringly hot. I like spicy food, but I want to be able to taste it. Anyway, enjoy.
First, there’s a new recipe up. Like I have been promising for months now, I’ve done something Moroccan, and put up my take on a quick vegetable dish. Zucchini squash are often stuffed with some form of grain or pasta. Moroccan cuisine is obviously famous for couscous, and it’s usually flavoured with dried fruit, and even brown sugar. Sugar is, in fact, such a large part of Moroccan life that it’s often given as a wedding gift. Moroccans are one of the largest consumers of sugar on the planet. One look at the sugary pastries on counters around Ramadan and there’s no wonder why. Anyway, enjoy.
Back at work. I will miss the indulgence of lying on my couch with a book, alternately reading, gazing out the window, or napping. I am re-reading Hitchhiker’s Guide to the Galaxy again, and when I ran out of daylight at 5 pm last night, I watched the almost-full moon trace a path across a window for a half hour, in cloudless twilight. Awesome.
I’ve dug out some of my old Queensryche albums. In 1991, I saw them on their Building Empires tour, when they came to Halifax. Amazing show. Anyway, Another Rainy Night (without you) is a track from that album. Blows my mind. The first stanza, and chorus:
Don’t slam the door on your way out
Don’t leave without saying goodbye
Another long distance night alone
You leave me wanting, always leave me wanting more
Last word today, coming home to stay?
Wouldn’t that be nice, for awhile?
But now my take-out food is growing cold
And the candle’s burned a hole in the floor
And I’m still waiting for the ring of the phone
A new recipe today. I actually make a variant of this quite often, but it’s usually rice and lentils, not bulgur. Anyway, this time I had bulgur lying around after making tabbouleh, and needed to use it up, so here it is. In essence, the filling is reverse tabbouleh. Normally, you’d probably do this with a ton of parsley, and a little bit of bulgur. I flipped it around this time.
I know it’s Christmas Eve, and I will have more to say about that at some point, but as my gift to everyone (ha!) here’s a recipe I use a lot to make bread. It’s easy, it can be heavily tweaked, and works well for me. It makes a very dense, chewy bread, but that’s how I like it. I bake small loaves, so the slices can be toasted and end up almost like a cracker.
