Last night I made Pad Thai using the excellent guide at Chez Pim. It wasn't particularly photogenic (biting my tongue on a "your mom" joke... must grow out of adolescent, ie. graduate school, humor) but it was dangerously addictive. I'm a slow eater but I inhaled my plate and then threatened my friend with my fork over the leftovers.
Also, I've been digging making oatmeal for breakfast with fruit and some homemade almond oat crumble on top. Hearty, healthy, heavenly. Three wins.
Thursday, July 29, 2010
Tuesday, July 27, 2010
Smooth, creamy, cold. Perfect for this hot weather.
Put on a kettleful of water to boil. Oven should be 350 F.
1/3 cup sugar
Heat sugar in a small smooth saucepan until medium amber color. Pour into six 4 oz ramekins.
2 cups milk
1/2 cup sugar
Heat milk until just before boiling. In a large bowl, whisk sugar and eggs until smooth and sugar is dissolved. Slowly whisk in milk in a thin stream. Pour custard into ramekins. Place ramekins in a large baking dish. Fill dish with hot water to halfway up the sides of the ramekins. Bake for 20-25 mins. Chill overnight before eating.
Quick, simple and delicious.
1 T oil
1 tsp butter
1.5 cups of red dal
1/2 tsp garam masala
1 onion chopped
3 slices ginger minced
3 cloves garlic minced
1 tomato chopped
3 cups broth
Salt to taste
1/2 lemon juiced
- Wash lentils.
- Heat oil and butter over medium in a large pot.
- Add onion, ginger and garlic. Sautee until fragrant
- Add garam masala. Fry 20 seconds.
- Add tomato and stir 30 seconds
- Add lentils and sautee a few minutes
- Add in hot broth to cover. If you need more water, then add enough to cover.
- Add salt to taste. Bring to a simmer and simmer with lid on for 15 min.
- Check the dal. Add more water for thinner dal. Stir in lemon juice and garnish with cilantro