borsch

well, i did make some buckwheat yesterday, and suppose i should have posted about it.

i sauteed 1 cup of it in canola oil, then poured in 2 c. of nearly boiling water, covered and simmered.  when all that water had evaporated, it still didn't seem done enough so i poured in enough water to fill to the top of the grain and simmered it until that all cooked in.  the baby eats it eagerly.

today i finally made the borscht i'd been meaning to do.

in 1 qt of water i boiled some beef bones and onion ends from when we grilled the other day, and let that do its thing in a covered pot all early afternoon.  when that seemed brothy enough i strained it and added a quart of chicken broth from the fridge.  i chopped

• 3 medium/large beets
• 5 small/medium carrots
• 1 onion
• 1/3 head of cabbage
• 1/2 cup fresh dill

i put the beets and carrots in the broth to cook, and sauteed the onion.  after about 20min, when i could pierce the beets with a fork, i added the onions and cabbage, half the dill, and 2Tbsp tomato puree.   then brought all that back up to a simmer, and cooked until the cabbage was barely soft, and seasoned to taste with

• apple cider vinegar (~2Tbsp)
• salt
• sugar

serve topped with remaining dill and dollops of sour cream

back to bulk foods

we're just settling in to a new apartment, which comes with the feeling of a fresh start. it's the new school year like a fresh pink eraser, its edges still defined by the contours of its factory mold and not yet smudged with mistakes and the indiscriminate mulch from the pit of your backpack. the annual communal rebirth through commerce, the assumption of this year's body, and the inevitable discovery that the past has not in fact let go.
so i went to harvest co-op (among the less cooperative of such institutions), and bought some bulk foods, 1 qt each:

• short grain brown rice
• med grain white rice
  
• quinoa
• hulled barley
• buckwheat groats
  
• corn meal
• chick peas
• pinto beans
• adzuki beans
• falafel mix (~1pt)
• rolled oats (~3qt)

and tahini, cured olives, sea salt, coffee, bread, milk, baby cereal

i'll post up here when i use these things.
starting later this evening with the buckwheat.

2 vegetarian curries

i made these on different nights in the past week or so, and i think they're both worth remembering. source: synthesis of internet searches.

rajma with mustard greens
4-6 servings
chop and wash

• 1 lb. mustard greens

boil 2qts of water, lightly salted, in a large pot with lid, dump the greens in and cook 7 minutes, drain and set aside.
sautee

• 1 Tbsp ghee
• 3 shallots, or half an onion, chopped
• 1 Tbsp fresh ginger, minced
• 1 or 2 green chilies
  

stir in the greens along with

• 3 cups cooked kidney beans, drained
• 28 oz tomatoes, pureed
• 3 tsp curry powder
• 1/2 tsp cayenne

simmer 10-15min, then add

• 1/2 c. yogurt, milk, or cream

tempeh in coconut milk
2-3 servings
this was, how shall i say, not the most visually attractive curry, you might consider adding something pretty like red bell pepper with the spices.
sautee

• 1 Tbsp oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 green chili pepper, minced
  

when onion is starting to get translucent add

• 2 tsp ground coriander
• 1/2 tsp cayenne

stir to distribute, when it's fragrant add

• 1 can coconut milk
• 8 oz. tempeh, chopped into bite size pieces
• 1 bay leaf

simmer until the sauce thickens, about 15 min.

blondies

kind of like the unhealthy version of breakfast bars. but i have some leftover coconut from a south indian shrimp curry, and i hatched the plan that i can make junk food, eat a little bit, and give the rest to the upstairs neighbors, as an apology for the baby crying at night.

preheat oven to 350 and grease an 9x13" baking pan.

melt in a 2 qt. saucepan over low heat

• 3/4 c. (1 1/2 sticks) unsalted butter

allow melted butter to cool then mix in

• 1 c. packed brown sugar
• 3/4 c. white sugar
• 2 eggs
• 1 tsp vanilla

combine, and mix in until smooth

• 2 c. flour
• 1 tsp baking soda
• 1/2 tsp salt

add

• 1 1/2 c. shredded coconut, toasted
• 1 c. chopped bittersweet chocolate

spread evenly in baking pan, and bake for 25 minutes.

breakfast bars

an amalgam of banana bread and oatmeal scone, baked in a 9x13" pan and cut into squares.
next time i think i'll try baking this same dough (with a bit more oil) as cookies.

preheat oven to 350.

whisk together in large bowl

• 1 1/2 c. whole wheat pastry flour
• 1 1/2 c. rolled oats
• 1 1/2 tsp baking soda
• 1/2 tsp salt

combine in medium bowl

• 2 overripe bananas, mashed
• 1/2 c. applesauce
• 1/4 c. oil
• 1/2 c. agave nectar and/or honey

mix wet into dry and add

• 1 c. dried dates, chopped
  
• 1 c. pecans, chopped

spread dough in bottom of greased 9x13" pan and bake until edges brown

vegan banana bread

from http://vegweb.com/index.php?PHPSESSID=021749e6294dba2da36457beef59309e&topic=5806.0

Recipe submitted by Jessica, 05/29/05

Banana Nut Bread

Ingredients (use vegan versions):

3 ripe bananas
2 tablespoons olive oil
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup coarsely chopped walnuts

Directions:

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan. Mix the mashed bananas and oil in a large bowl. Stir in the flour, vegan sugar, salt, and baking soda. Mix in the nuts. Pour the well blended batter into the greased pan and bake for one hour. Remove and let cool.

Makes: 1 loaf, Preparation time: 15 minutes, Cooking time: 60 minutes.