ravenously

food.

Foooooods

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We went to the Russian supermarket (Intermarket) for the first time and among my purchases was a bag of kasha. I made it like steamed rice, with a 2 to 1 ratio of water to buckwheat, and a drizzle of toasted sesame oil over the top to encourage the nutty flavor. Served this for dinner along with pan-fried salmon and boiled carrots. The next day, I had some for breakfast, mixed with the leftover curried coconut and mustard seeds that had fallen off the roasted cauliflower I made a while back. Yum.

We took a big shopping trip to Woodman’s, too, but left with plenty of nice whole foods.

I made roasted chickpeas:
Rinse and dry 1 can chickpeas, mix with EVOO, roast at 400 degrees for about 45 mins. Take out, toss with a mixture of 1 tbsp sugar, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp each dried rosemary, oregano, and thyme. I designated this as “4 servings” but scarfed these in 2 sittings. Delicious. I want to try it with other beans, now, too.

Rice salad:
Steam 1 bunch asparagus cut into 1-inch pieces.
Boil long-grain white rice mixed with mung dal. Add frozen peas at the last minute.
Make a dressing of lemon juice, whole-grain Dijon, EVOO, walnut oil, salt, pepper.
Chop fresh celery and flatleaf parsley.
Mix everything together. Serve.

Roasted veggies:
Peel and cut up parsnips, carrots, and onion; mix with EVOO and salt and roast at 400 degrees for maybe 30 mins (not sure how long, really… “till done”)

Also hard-boiled eggs that I forgot about, and the water ran low and they split open and looked gross. Ugh.

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Written by orata

February 13, 2012 at 1:09 pm

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