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This morning we went for a walk in historic Ansley Park. It was a cool morning. The houses were beautiful, set amidst little parks. Returning home, we put together a small brunch of pancakes, rice, and beans.
The pancakes were prepared from fresh corn and masa harina. Spices and herbs include pepper, paprika, salt, and cilantro. The rice and beans included Mexican seasoning powder, sauteed onions, chipotle peppers, and queso.
I need a nap now.
The garden has not been doing too well. We have had some pests. We have droopy plants and shriveling blossoms. Too much heat and too little heat. It has been a strange summer. We did, however, harvest these two eggplants. Sauteed in a little olive oil with salt and pepper - delicious.
Pictured is a typical Gujarati semolina snack called dhokla. Great with a side of mango puree and Wimbledon. You can also garnish it with cilantro (but we didn't have any).
This easy noodle dish, inspired by the spices and flavors of India, is just the right thing when you can't decide whether you want an Indian curry or an Asian stir fry. Chock full of veggies, this dish is a meal by itself. You can pair it with a soup as well, if you like.
Ingredients:
4 large cloves of garlic, minced fine
3 tbs minced galangal
5 button mushrooms, quartered
1 stalk celery, sliced matchstick style
1 carrot, sliced matchstick style
1/2 red bell pepper, sliced
1/2 yellow onion, sliced
1 package of frozen tofu, thawed and pan fried, cut into strips
12 oz. dry egg noodles, cooked and set aside
5 hot thai peppers, diced (more or less to taste)
3 tbs oyster sauce (optional)
oil, as needed
Ingredients for the sauce:
4 tbs curry powder
3 large cloves garlic, minced fine
2 tbs galangal, minced
1 tsp white pepper
1 1/2 cup vegetable stock (add as needed)
6 tbs soya sauce
6 tsp brown sugar
3 tsp sambal olek (more or less to taste)
oil, as needed
Instructions:
Let me first note that the quantities of ingredients above are simply guidelines. Use your senses to adjust the flavors as you cook.
First, heat some oil in a small pot. Add the curry powder, galangal, and garlic. Saute for about 20 seconds, until fragrant. Then, add in the stock, soya sauce, sugar, and sambal olek. Stir to bring some consistency to the sauce and cook for about 4-6 minutes. You want the sauce to thicken slightly to just cover the noodles and vegetables. Reduce or increase the amount of stock as needed. Remove from heat and set aside.
Heat some more oil in a wok or wide pan. Add the garlic and galangal, and saute for about 20 seconds, until fragrant. Then, add in the vegetables, and stir-fry for about 4-5 minutes. Add the tofu and combine. You want the vegetables to soften, but remain crisp to the bite.
Now, add the noodles to the vegetables, and toss together. Add the sauce and oyster sauce (optional). Mix well.
Serve hot, with a cilantro garnish and drizzle of rice wine vinegar.
