My gratitude for the weekend was for my Small Group Ministry (SGM) of parents of young children at our UU church. This group meets monthly to discuss issues and ideas of concern and interest to parents, such as Newtown and also the spiritual lessons of parenting. We also have monthly potlucks, more casual gatherings with the kiddos playing together. I joined in January and we had a summer hiatus so I haven't been to many meetings, but the tight-knit group has been very welcoming. We aren't even the only lesbian couple with twins!! Go figure. Though, we are the only family of color (but UU churches are pretty white, with a few multi-racial families.) I'm not even the only vegetarian!! So we fit right in.
And the food this weekend was great.
Chana Saag Aloo
A creamy savoury Indian dish using potatoes, spinach and chickpeas.
2 medium potatoes, peeled and chopped into 1″ cubes
2 cups cooked chickpeas (one 19oz can)
1 large onion, minced
4 cloves garlic, minced
1 can (398mL) coconut milk, or homemade (shockingly out of this, I had to substitute water during cooking and then stirred in some Greek yogurt for creaminess at end)
1 large bunch of fresh spinach, washed, dried, and chopped into thin strips (used frozen WF mixed greens)
1 large ripe tomato, chopped (used part of box of diced)
1/3 cup nutritional yeast (optional, but adds nice body to the flavour)
2 tbsp oil
2 tbsp curry powder
1 tsp cayenne pepper
salt to taste
In a heavy-bottomed pot, heat the oil over medium. Add the chopped potatoes, onions, garlic, and all the spices, and saute until the onions are translucent.
Add the cooked chickpeas, nutritional yeast (if desired), and can of coconut milk. Reduce heat to medium low and simmer for 25 minutes, or until the potatoes are tender.
Stir in the chopped spinach and tomatoes and cook until the spinach has wilted. Serve over a fragrant basmati or jasmin rice.
Makes enough for 4-6 people.
from
VeganMania
Piggy Cookies
If you cover them as soon as they cool, they will remain soft and fluffy for a while, but as the days go by, they will harden and have the snap of a traditional cookie. If you want them to harden faster, don't cover them.
You can find pig-shaped cookie cutters online, or use any shape you like — but then, you need to change their name.
1 3/4 cups (10 ounces) firmly packed grated piloncillo or dark brown sugar
3/4 cup water
1 Ceylon cinnamon stick
1/2 pound (2 sticks) unsalted butter, cut into small pieces, at room temperature, plus more for the cookie sheets
2 tablespoons honey
4 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or coarse sea salt
2 large eggs, lightly beaten, at room temperature, plus
1 large egg, lightly beaten, for glaze
Confectioners' sugar for dusting (optional)
1. In a medium saucepan, combine the piloncillo, water, and cinnamon and bring to a simmer over medium heat. Lower the heat to medium-low and simmer for about 15 minutes, or until the piloncillo has dissolved and the liquid thickens to a light syrup. Turn off the heat and remove the cinnamon stick.
Add the butter and honey and stir until they melt.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the piloncillo mixture. Mix with a rubber spatula until well combined. Add 2 of the eggs and stir until thoroughly mixed. The dough will be very sticky and gooey.
3. Place two long pieces of plastic wrap, one running horizontally and one vertically, in a medium bowl, letting the ends overhang the edges of the bowl. With a rubber spatula, scrape the dough onto the plastic wrap, then bring the edges of the wrap over the dough and secure tightly (leave the dough in the bowl). Refrigerate for at least 2 hours, or up to 2 days.
4. Preheat the oven to 375°F, with racks in the upper and lower thirds. Butter two cookie sheets.
5. Sprinkle flour on a work surface and a rolling pin. Cut the dough in half. Working with one piece at a time, roll out the dough about 1/4-inch thick. Using a 3-inch piggy cookie cutter, press straight down on the dough to cut out cookies, moving the cutter slightly on the work surface to make it easier to lift up the cookies. Gather the scraps into a ball and roll out again. Transfer the cookies to the prepared cookie sheets, spacing them about 1-inch apart. If the dough becomes too sticky, roll it into a ball, wrap it again in plastic wrap, and place it in the freezer for 5 to 10 minutes before rolling again.
6. Gently brush the cookie tops with the remaining egg. Bake in batches for 7 to 9 minutes, or until the cookies are puffed and golden on top. Remove from the oven and transfer to a cooling rack to cool completely. Sift confectioners' sugar on top of the cooled cookies, if desired.
on
NPR
Excerpted from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pat Jinich. Copyright 2013 by Pat Jinich. Excerpted by permission of Houghton Mifflin Harcourt.
