Savory Pumpkin Pie
My interest is still towards creating a more sustainable ecosystem. What I am working on now is a collaborative approach the goal of which education, awareness and independent choices. I hope to deliver this through an several biased, multi-perspective platform that creates room for discussion and debate leading to a collectively better understanding of all issues.
I am still clarifying the concept and in the middle of putting together the infrastructure and framework for the online platform. But, if any of you is interested in getting involved, please drop me a note and I would love to collaborate.
That's really what is on my mind. So, I am going dive right into the photos and leave you with the recipe for this simple vegetarian pie that surprises you in flavor and more-ness. The secret is the contrast of the crunch of the pastry and succulence of the filling.
Southern Comfort for Strength
My absolute winter favorite is collard greens. I love eating them for their flavor but I love them even more for the irony that I associate with it. You see, for me, collard green is a distinctive Southern comfort. I don't get it often because I want to perpetuate the myth of its luxury that I have created for myself. When I do, I inevitably slow cook it, overall hours, or even days, drawing out the flavors into the dish and building up the anticipation of that climactic first taste.
This dish here I cooked for 24 hours. No, that is not an exaggeration. My sincere gratitude to whoever invented the slow cooker. It is a cook's best companion any time of the year, but, particularly in winter. It is cheap, energy efficient and versatile. And, it is perfect for cooking collard greens. Your southern mama may not approve of this new fangled device but give her a taste of this Ham Hock Cured Collard Greens and I'll bet she will be wanting one of them cookers herself!
Read more and find out the story of this dish.
Cauliflower Fried Rice
No, this is not another recipe for the new trend of crushing cauliflower to make rice because of Paleo or some grain free diet. This is really rice with cauliflower.
This idea was borne out of a nagging conscience. I am as you know deeply involved in making conscious eating choices. After all that is the entire premise of NOURISHED and FOODLY. However, I am not a saint. I do waste food and throw away leftovers sometimes because they have been languishing at the back of the fridge for far too long and because I had a new idea for a recipe that required a completely different set of ingredients. Yes, I am not perfect.
Nevertheless, in a effort to govern myself, I decided that I would not let anything go to waste, ok, really, atleast reduce my waste by half. I would make something with the leftovers and what else was available in my pantry and fridge....
Things Simple
I come back home absolutely wiped out each evening. Which means, I rarely have time to even think about dinner much less spend hours making it. Yet, I want to engage with my food and not rush through the motions. Most days, I still manage to cook fresh meals; meals that are nourishing and interesting.
I have discovered that the trick is to keep it simple. Few ingredients. Best quality I can afford. Seasonal, as much as possible. Slow cookers. Quick sautés. A few roasts. All, so I spend less time in making the meal and more time relishing it.
What I love about such a dish is that everything is usually always around in your pantry. If you don't have the exact ingredients, it is really easy to substitute with what you do have. No cilantro? Throw in parsley or a bunch of basil. No spagetti? Throw in whatever pasta you have or even better make your own with some flour, water and oil and, maybe, an egg, although I would not be particular.
Nargisi Kofta Curry
Back into the action of the week, after a three day weekend, it feels strangely not disconcerting. Perhaps, that is a truly relaxing weekend. One that leaves you nurtured and nourished for the coming week despite the onslaught of more bitter cold.
And, this week, I am going to make more hearty, warming meals. With a little meat and a lot of vegetables and more eggs. Eggs are good. Actually, good eggs are really good.
The recipe today is called Nargisi Kofta. I am not really sure of it why it is named thus but it definitely harkens to Persian origins. Notstanding the name, the style of cooking is a definite give away of it having been an import of the Mughal conquest into North India. But, much like a lot of the cuisine knowledge they brought and shared, the Persian influences in Indian cuisine, is much beloved. This dish is another testament of it.