Saturday, February 14, 2009
Friday, February 13, 2009
Drunk broccoli
3 cloves garlic
1" pice ginger
2 T coconut oil
1 stalk broccoli
handful cashews
salt
Heat oil in pan over medium low. Remove sprouts from garlic, slice and add to heated oil. Brown aprox. 3 minutes. Peel and slice ginger. Add to pan. Peel and slice broccoli stalk and chop broccoli crown into bite sized pieces. Add to pan with a splash of water. Meanwhile toast cashews in seperate pan. Add to broccoli just before at the point you like to eat your broccoli. Salt to taste.
Drunk broccoli? This is what I like to eat when I get home from stellar shows that I wasn't expecting. Uke of Space Corners is in town, haven't seen them in a very, very long time. Doric opened for them. I've been watching these kids in Doric since they were literally kids- 15, 16 years old. It's amazing to see what talent they've accrued. Eliot plays the drums with such force they had to get a concrete block to keep the bass drum from sliding across the room. They've got a sonic youth by way of white stripes feel to them. This is early sonic youth mind you, with all sorts of loudness. Alberta adds a softening presence to the duo. Rounding off the hard edges with her sweet voice and piano. They are good. Doric got me through 2 beers.
Uke of Space Corners. Wow. First off Dan and Amy have got more chemistry in their eyetooths than most people can muster up on the best day of their life. So good these two. Not to mention the absolute love of what they are doing. Completely brillz. Indefinably delicious, one of those rare treats like when you eat some weird foreign food for the first time and have no idea what it is but you most certainly want more.
So beer three and a definitely not sober walk home. To eat Drunk broccoli, which is very good and will make you wake up feeling delightful. Yum!
1" pice ginger
2 T coconut oil
1 stalk broccoli
handful cashews
salt
Heat oil in pan over medium low. Remove sprouts from garlic, slice and add to heated oil. Brown aprox. 3 minutes. Peel and slice ginger. Add to pan. Peel and slice broccoli stalk and chop broccoli crown into bite sized pieces. Add to pan with a splash of water. Meanwhile toast cashews in seperate pan. Add to broccoli just before at the point you like to eat your broccoli. Salt to taste.
Drunk broccoli? This is what I like to eat when I get home from stellar shows that I wasn't expecting. Uke of Space Corners is in town, haven't seen them in a very, very long time. Doric opened for them. I've been watching these kids in Doric since they were literally kids- 15, 16 years old. It's amazing to see what talent they've accrued. Eliot plays the drums with such force they had to get a concrete block to keep the bass drum from sliding across the room. They've got a sonic youth by way of white stripes feel to them. This is early sonic youth mind you, with all sorts of loudness. Alberta adds a softening presence to the duo. Rounding off the hard edges with her sweet voice and piano. They are good. Doric got me through 2 beers.
Uke of Space Corners. Wow. First off Dan and Amy have got more chemistry in their eyetooths than most people can muster up on the best day of their life. So good these two. Not to mention the absolute love of what they are doing. Completely brillz. Indefinably delicious, one of those rare treats like when you eat some weird foreign food for the first time and have no idea what it is but you most certainly want more.
So beer three and a definitely not sober walk home. To eat Drunk broccoli, which is very good and will make you wake up feeling delightful. Yum!
Wednesday, February 11, 2009
easy chole
1 medium onion
3 cloves garlic
1" piece ginger
2 T good curry powder
1 lg can diced tomato
1 lg can chickpeas, drained and rinsed
4 T olive oil
salt and pepper
Heat oil over med-low. Slice onion thinly, add to heated oil, saute til slightly brown and very limp- about 10 minutes. Remove green sprouts from garlic and slice thinly, add to pan. Cook aprox 3 minutes. Grate ginger add along with curry power- saute 1 min. Add chickpeas, stirring to cover with flavor mix. cook 30 seconds and add tomatoes. Simmer 20 minutes. Salt and pepper to taste. Serve over basmati rice.
What do I mean by good curry powder? Check the ingredients, there's lots of weird fillers like aluminum in some of the ones you get at the indian grocery. Of all the curry powders I've ever tried (including painstakingly making my own which I still do in the case of sambhar masala) by far my most favorite is the Balti style from penzey's spice. It includes coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf. It's not that expensive and really good. Shop around though, don't be afraid to experiment, if you find something better, tell me.
3 cloves garlic
1" piece ginger
2 T good curry powder
1 lg can diced tomato
1 lg can chickpeas, drained and rinsed
4 T olive oil
salt and pepper
Heat oil over med-low. Slice onion thinly, add to heated oil, saute til slightly brown and very limp- about 10 minutes. Remove green sprouts from garlic and slice thinly, add to pan. Cook aprox 3 minutes. Grate ginger add along with curry power- saute 1 min. Add chickpeas, stirring to cover with flavor mix. cook 30 seconds and add tomatoes. Simmer 20 minutes. Salt and pepper to taste. Serve over basmati rice.
What do I mean by good curry powder? Check the ingredients, there's lots of weird fillers like aluminum in some of the ones you get at the indian grocery. Of all the curry powders I've ever tried (including painstakingly making my own which I still do in the case of sambhar masala) by far my most favorite is the Balti style from penzey's spice. It includes coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf. It's not that expensive and really good. Shop around though, don't be afraid to experiment, if you find something better, tell me.
Tuesday, February 10, 2009
Collard Greens
1 bunch collard greens
1/8 c. goji berries
1/8 c. walnuts, chopped
1 T maple syrup
1 small onion
4 large cloves garlic
1/8 c. olive oil
salt and pepper to taste
Heat olive oil over medium-low heat. slice onion thinly. Add to oil. Cook until onions start to caramelize about 10 minutes. Remove green sprouts from garlic cloves and slice. Add to onions. cook about 3-5 minutes until garlic starts to brown. Add goji berries. Unzip collard greens from stems and chop leaves. Add to pan and cover. Add a couple T water. let wilt significantly- about 7 minutes, add more water if needed. Add maple syrup and chopped walnuts. salt and pepper to taste.
This is great with biscuits and creamy white lima beans, recipes and PICTURES! coming soon. This recipe blog thing is fun but coming along slow.
while eating your southern delights watch this amazing film called glory at sea. It's about half hour and stunningly, achingly beautiful.
1/8 c. goji berries
1/8 c. walnuts, chopped
1 T maple syrup
1 small onion
4 large cloves garlic
1/8 c. olive oil
salt and pepper to taste
Heat olive oil over medium-low heat. slice onion thinly. Add to oil. Cook until onions start to caramelize about 10 minutes. Remove green sprouts from garlic cloves and slice. Add to onions. cook about 3-5 minutes until garlic starts to brown. Add goji berries. Unzip collard greens from stems and chop leaves. Add to pan and cover. Add a couple T water. let wilt significantly- about 7 minutes, add more water if needed. Add maple syrup and chopped walnuts. salt and pepper to taste.
This is great with biscuits and creamy white lima beans, recipes and PICTURES! coming soon. This recipe blog thing is fun but coming along slow.
while eating your southern delights watch this amazing film called glory at sea. It's about half hour and stunningly, achingly beautiful.
Monday, February 9, 2009
CHAI! MASALA CHAIEEEE! CHAICHAI!
Chai, vegan, authentic like in India complete with skin
2 c. water
1" piece ginger
2 c. almond milk
3 T coconut creme
1/4 c. sugar
2 T chai blend (I use Rishi, you can also make your own blend, recipe follows)
Bring water to a boil with ginger. Add chai blend, almond milk, coconut creme, and sugar. Turn heat down and bring to simmer. Let simmer aprox, 1 min. pour through strainer. voila.
Sit down, relax, and enjoy this delightful video on the beginning of the kali yuga.
chai tea blend
2 cups indian black tea (assam is a good choice)
4 T cardamom pods
3 T cloves
1 T whole black pepper
2 T dried ginger
1 T dried orange peel
mix well
2 c. water
1" piece ginger
2 c. almond milk
3 T coconut creme
1/4 c. sugar
2 T chai blend (I use Rishi, you can also make your own blend, recipe follows)
Bring water to a boil with ginger. Add chai blend, almond milk, coconut creme, and sugar. Turn heat down and bring to simmer. Let simmer aprox, 1 min. pour through strainer. voila.
Sit down, relax, and enjoy this delightful video on the beginning of the kali yuga.
chai tea blend
2 cups indian black tea (assam is a good choice)
4 T cardamom pods
3 T cloves
1 T whole black pepper
2 T dried ginger
1 T dried orange peel
mix well
Saturday, February 7, 2009
abhirami battar
So devoted to the goddess abhirami was this tamil saint that when on a new moon someone asked him what day it was he responded that it was a full moon, as he was absorbed in her radiant face.
The king asked again and when he responded the same they set to burn him alive if his prediction was untrue. The goddess was so pleased with his slokas (praise poems) that she appeared in the sky in all her radiance. Beautiful classic indian singing.
The king asked again and when he responded the same they set to burn him alive if his prediction was untrue. The goddess was so pleased with his slokas (praise poems) that she appeared in the sky in all her radiance. Beautiful classic indian singing.
Friday, February 6, 2009
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