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Chili and Carrots

This is chili with chickpeas, kidney beans, green bell pepper and chocolate, served with ginger-orange carrots.

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Chard/Mangold stems with Parmesan

Earlier I used chard/mangold leaves to make a side dish, which left some stems to use. Both the leaves and stems are nice, but I don’t like to use them in the same dish as they cook rather differently.  11 more words

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Lentils, Pumpkin, Zucchini/courgette and Gourd

This week’s Indian meal consisted of Gujarati style urad dal (upper left) and ridge gourd curry (lower left),  pumpkin curry (upper right), and zucchini/courgette (lower right).  13 more words

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Sunday tea: plum cake

On overcast Sunday afternoons, who doesn’t enjoy a bit of tea and cake?  On Friday I picked up some cheap plums which were on the cusp of spoiling with the intention of making plum dumplings.  17 more words

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Potato latkes with apple-cranberry sauce

That’s last night’s dinner: potato latkes with apple-cranberry sauce (recipe from Marlena Spieler’s Recipes from my Jewish Grandmother) with a side of creamed chard/mangold.  Creamed chard is basically creamed spinach, but with chard leaves replacing the spinach for extra calcium.  13 more words

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Vegetable lasagne and apple strudel

We had a vegetable lasagne with one layer of spinach and cheese, and another of zucchini/courgette, eggplant/aubergine and carrots simmered in wine.  It was served with a salad of sweet peppers, onion, tomato and cucumber in apple cider vinegar. 9 more words

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Indian meal for the second week of September

This week I made gobi masala (without curd and with extra cashew), Punjabi chole, Kerala pea curry, and carrot-beet fry.

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