There are two things I love about summer – sweet corn and white nectarines.
Normally, I wouldn’t think of putting the two together, but lately I’ve had this thing for mixing fruits into savory foods. I’m a huge fan of the of sweet and savory and combining fruits and veggies feels like a better habit to me than, say, eating too much salted caramel.
So blueberries sometimes find their way into chicken salad and cherries often appear in my bean salads.
Given this new habit I found myself wanting to try nectarines with my corn. My first thought was a corn fruit salsa, but then I decided to skip the chips and eat this as a summer side dish.
Am I the only person who didn’t know about poha? How did I miss this?
I feel like I have a basic knowledge of most cuisines, but as much as I enjoy Indian cuisine, poha completely slipped passed my radar. I first discovered it a little while back through Liana Krissoff’s Vegetarian for a New Generation. Her book contains a poha recipe and I was hooked immediately.
Poha is a flattened white rice and when combined with spices, veggies, and eggs it’s like an Indian-inspired fried rice! There is something about it that I enjoy so much more than regular rice. Internet rumor has it that it’s easier to digest as well. But don’t take my word for that. I’ve just seen it around the web.
I completely understand the argument that some people don’t like to cook. Not everyone enjoys being the in the kitchen like I do.
The same goes for feeling too tired to cook. Even those of us who love it have days when we would give anything if someone would just bring us our meal already prepared.
But when I start hearing about having no time to cook, that’s when I start timing my food prep and preparing a defense.
This meal here is the kind of thing that I throw together on a regular basis for lunch. It’s the kind of recipe I don’t often post on the blog, because while delicious, it doesn’t have a wow or originality factor.
I have some strong opinions about tofu. To be honest, I feel sorry for it. Somewhere along the lines in our food culture it got pegged as a health-nut, granola, only-vegans-eat-it kind of food.
If those are the reasons you eat it, that’s great and all, but I discovered tofu in a much different way and associate it with a very different style of eating.
Soon, we’ll be frantically running out to the supermarket to get overlooked ingredients. Soon, we’ll forget what it’s like to shop during the holidays and find ourselves elbowing our way to a check-out line. Soon, we’ll be waiting in line at the post office (something we swore we’d never do again) to get gifts mailed before the last possible hour.
Soon, no matter how hard we try to stay in control, things are going to get crazy.
I love the holiday season, crazy or not. So I say bring it on! As long as I have some lights sparkling in the living room and cookies in the oven at some point throughout the season, I’ll take it.
Every year, I go to the grocery store mid-October and ask if they have fresh cranberries. Every year the hard working person in the produce section tells me that they don’t come in until mid-November. So last week my expectations were low, but I had my eye out anyway.
When I turned to find a pile of bags front and center in the lettuce row, I’m certain my cheer carried itself to the freezer section across the store.
Rumor has it the season arrived earlier this year. As a result, it will end earlier to. So stock up. I’ve already started.
One might look at these photos and say — who sits down to only a bowl of lentils?
The answer to that question would be me. I have lentils as a meal so often that I’ve run out of new ideas for preparing them.
That pretty well sums up how this recipe came about. The solution to my problem called a curry powder rut.
I can’t get enough of foods in bowls.
There is something about having several tasty ingredients in one container that is drizzled with a sauce or dressing and topped with condiments that creates my idea of a perfect meal.
The combinations are endless, but I find that I’m most often drawn to those that don’t make complete sense. The more random the ingredients, the more I want to eat them.
Take this creation, for example. A chickpea seems like an odd thing to combine with Korean chili powder and cucumbers, but somehow it works.
I think I’ve mentioned before that I’ve gotten away from canning. I used to be all about the jams and relishes.
Until I wasn’t.
And by that I mean until I had the pantry stocked with too many condiments than two people (and the occasional friend or family member) could possibly eat.
So I’ve scaled back a bit. Only small batches, and as it turns out, a lot of quick pickling. I actually prefer quickly pickling. Yes, you have to eat the veggies within a few days, but you can make much smaller amounts and things stay crisp. Something I used to struggle with when water bath canning.
There is a good chance that just opening this book will make you healthier. I know it’s a pretty bold claim, but I’m certain it’s true.
I received a review copy of Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes by Julie Morris a few weeks ago and it has been sitting on my desk glowing with health and vibrance ever since. I gladly accepted the offer from Navitas Naturals to review the book. They even sent along some goji berries and cacao nibs so I could make this recipe. But I wasn’t sure what to expect until I finally go the copy.
It turns out, I’m kind of crazy about it.