I wavered in my decision to make this week’s Tuesdays with Dorie selection–Oasis Naan. In the end I chose to bake a half a recipe. I love naan, the flat bread served in Indian restaurants, and have baked it before. Of course, I didn’t bake it in the traditional tandoor oven. It was still tasty and overall simple to bake. This recipe differed from others in that it is sprinkled with coarse salt, cumin seeds, and chopped scallion. We ate them with scrambled eggs for lunch.
No good pictures, though. The charger for Paul’s camera was left behind at his parent’s house after our wedding. Oh, yes. We’re married. 🙂 It was a perfect day. Gorgeous weather and great guests. We departed quickly for our beach honeymoon, hence the forgotten charger. I’ll share a few wedding pictures instead. I’m sure you won’t mind.
The ceremony. Barefoot!:
Nani #17, our dog, took the proceedings very seriously:
We had a doughnut cake instead of cake:
With my “sisters”:
We’re married 🙂 :
Back to the reason for this post…I took horrible pictures of the naan with my phone. So horrible, I’m embarrassed to share. Please visit Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes for the recipe and for great pictures. You can also find the recipe in Dorie Greenspan’s Baking with Julia on page 149.
Oh, magazine recipes. In my quest to create order out of chaos and make recipes out of my magazine pile, I came across a recipe for Orange-Buttermilk Dinner Rolls. It hails from the November 2010 issue of Cooking Light and probably makes a lovely side for a Thanksgiving Dinner.
As it is, it’s barely March but still a very appropriate time for these rolls. As their name implies, the bread uses buttermilk and orange zest for flavor. They are delicious sliced in half, toasted, and served with an egg. They are also good plain. The zest lends a fresh taste and the buttermilk it’s trademark tang. I imagine they would be tasty with turkey and mashed potatoes too.
My pantry is full of ingredients. Full of ingredients I bought for one recipe. Special whole grains–amaranth, quinoa, farro, barley–and lots of lentils and beans. I have three (3!) different types of lentils. I made Lentils and Rice with Caramelized Onions from Mark Bittman’s How to Cook Everything because I wanted to make room in my pantry. I now only have 2 types of lentils. 🙂
I cooked a similar recipe from Veganomicon before. It’s a simple vegan comfort-food recipe that’s good when it’s cold outside (even Southern California cold).
You can find the recipe HERE.
No peach pavlova thing today. Sorry SMSrs, I did not have the time this week.
I heart kumquats. They are so cool–from their name to their taste. The lazy person in me loves that you eat them whole and don’t have to peel them. I re-visited Heidi Swanson’s Super Natural Cooking and made the Clemenquat Salad with Walnuts and Parmesan Shavings. It’s a salad of celery, clementines, and yes, kumquats dressed in simple mix of lemon juice and extra-virgin olive oil and topped with toasted walnuts and some parmesan. It’s fresh, sour, sweet, and very easy to make. The hardest part was slicing the celery.
Find the recipe here: Clemenquat Salad with Walnuts and Parmesan Shavings
Posted in dinner, Fruits & vegetables, Nuts, super natural cooking
- Tagged celery, clemenquat salad, clementines, kumquats, parmesan, salad, super natural cooking, walnuts
Yeah. It’s Valentine’s Day. Fun times. Didn’t make the Sweet Melissa Sundays recipe selection for the week–Easy Chocolate Mousse. And it’s easy! I’m leaving for Mexican beaches at the end of the week and I wasn’t going to eat it (I’m going to be living in a bathing suit for a week!).Cookies I can bake and stash in the freezer; mousse not so much.
Instead, this is a yummy and healthy vegan recipe. Stir-Fried Sesame Asparagus with Tofu and Ramen. So easy, so delicious. The recipe for the asparagus comes from 1,000 Vegan Recipes–an awesome cookbook of almost every imaginable vegan recipe. Everything I’ve made from it has been delicious. I added tofu, which I baked in the oven at 350° F for 20 minutes and served it over ramen noodles. I also upped the garlic and ginger in the recipe. It would be tasty over brown rice or any whole grain as well.
Stir-Fried Sesame Asparagus
- 1 tablespoon canola oil
- 1 pound asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- Heat canola oil in large skillet over medium heat. Add asparagus and stir-fry for twominutes. Add garlic and ginger and stir for one more minute.
- Add soy sauce and sesame oil. Stir and cover for 3 minutes or until asparagus is tender. Sitr in sesame seeds.
- Serve immediately.