Looking for a new Indian dish to make at home? Try this Kadhi Chawal recipe, a very popular yogurt curry in India, served with rice and chickpea fritters.
It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Camilla of Culinary Adventures with Camilla, who suggested a really awesome foreign film from India called The Lunchbox! Indian cooking is not new to me but I found a jewel of a recipe that I have never tasted before, called Kadhi Chawal, or Yogurt Curry with Rice.
Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Black Asian Rice with Stir Fried Vegetables.
Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Basil Polenta with Roasted Spinach and Tomatoes.
Its a scorching hot and humid summer heatwave, the 7th day in a row, and you just spent your day traveling to and from work in an hot steamy airless packed subway and bus. There is a respite for a few hours at work, thankfully there is AC there. When you do get home you strip and plop yourself on the couch with your fan on High aimed right at you because you only have AC in the bedroom. After 30 minutes of ‘chillin’ a horrible thought comes to mind: there is NO WAY I am cooking dinner but what am I going to eat? Panic stricken, you remember to reach for the new practical book you just got: The No Cook No Bake Cookbook!
Quite another milestone! June 14th was my 6th Blogiversary. Every year I am so grateful and surprised to see how my passion for food and desire to share my discoveries only gets stronger and stronger. I am so proud to be part of this great community of friends and food lovers. And I enjoy discovering what others are concocting in their kitchen just as much…it is an endless source of inspiration. You are all amazing. And thank you for every visit to my blog and all the amazing comments you leave.
This year the celebration will be low key. No elaborate dish, no giveaway, no major fanfare. I have been fighting a bronchitis (again) for the past 2 weeks so I have not spent a lot of time in the kitchen. But what I would like to share with you is something possibly new to you. After all I think that is what I do best: try to get people to step outside of their safe food box.
Wow we are already in the month of March. And in less then a week we are going into daylight savings time. Does that mean winter is almost over? Another reason to make me smile is that today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.
I really enjoyed my pick this month and I have to say I have a lot of respect for her too, she is a very courageous woman. My assigned blog was Biting Life which is written by Miranda. She loves to read, has a great supportive boyfriend and, lucky girl, has her dream job as an editorial assistant at a publishing company (do you take cookbook submissions lol?).
Miranda’s blog focuses a lot on eating healthy and she used this blog to help her eat well and sucessfully loose weight. Unfortunately she was diagnosed with a disability some time back which pretty much limits her capacity to exercise as it can bring on a lot of pain. She writes extensively on her disability Heel Pad Syndrome and I urge you to go check it out.
The great thing is this does not stop her from living life to the max and enjoying things she loves…like food. I was very tempted by several of her recipes. My first choices were a Beer Caramel Sauce, an Orange Beef and a yummy Vegetable Moo Goo Gai Pan.
But I went with the Quinoa Vegetable Soup finally because I always say I have to eat more quinoa. It’s one of those things I like but then I forget they exist. Quinoa originated in the Andean Mountain range and the words comes from the native tongue Quechua, kinwa. The Incas considered this crop to be sacred and called it the “mother of all grains”.
And they had good reason to hold it so dear. Quinoa is packed with good stuff such as a high protein content, dietary fiber, magnesium, iron, it is gluten free and it is also a source of calcium. In fact 2013 has been declared International Year of Quinoa by the United Nations.
This was a wonderful soup indeed. It is packed with vegetables and quinoa that is a protein source. Vegan meal anyone? Well I actually used chicken broth because that is what I had on hand but the original recipe calls for vegetable broth. I also omitted the celery stalk and replaced it with fenugreek. It was a perfect addition to a meal I made where my guest must eat lacto and gluten free.
OK so one more thing before the recipe. I only saw one mention but Miranda, claims she is more than a little bit obsessed with goats. Funny enough I was introduced to one of the current viral YouTube videos where popular songs are mixed in with goats. Check them out, there are tons. But this one is for you Miranda!
In a large stock pot, heat the olive oil and add your garlic, onion, and celery, stirring frequently over medium high heat until the onion is translucent (5 minutes).
Add your vegetable broth, water, and tomatoes. Add your spices and stir. After a few minutes, add your spinach and allow it to wilt. Lastly, add your quinoa, lower your heat and simmer for at least 30 minutes before serving.
Can you guess what this picture is? I had so much fun playing around with Photoshop in my last post, I went all artsy again. This was made from the first picture on top. Cool right? Wanna know how I did it? I’ll tell you in the next post if you do, just let me know in your comments.
Have you ever tried the Hedgehog Mushroom? The hedgehog mushroom is has a sweet and nutty taste with a crunchy texture. A quick trip in the sauté pan makes these a great meaty addition to any salad.
In November we had our annual corporate weekend where the bosses pay for a little one night weekend getaway in the country…as long as we endure the 2 hour long annual meeting. It’s actually not that bad. This year we were in Saint-Sauveur, a tourist ski Mecca. The fancy hotel was located right across the street from a shopping center. In this outlet mall there is a food store I absolutely adore. It is not fancy and set up like a warehouse but there is one beautiful jewel spot in there: a walking 3-aisle cheese refrigerated room. O-M-G! That will be another post one day. But I also made a new discovery: the Hedgehog Mushroom.