Eaten Up

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Color Splash

Seaweed salad, red bell pepper and almond dip, navy beans in tomato sauce over egg noodles.
I expect to be more reliably posting thru December. Back in the food blogging saddle, so to speak.

Lentil and egg

The roasted pickled pepper, onion and herbs in lentils, parsnips, chapatti with mushroom and mozzarella, hard-boiled egg evened out to pretty bland but bland is what one wants sometimes.

Quinoa salad

Quinoa salad with walnuts, pinenuts, carrots ,dried cranberries, balsamic vinegar and olive oil.
Yorkshire pudding topped with cheese sauce with cauliflower and zucchini added in.

Currying Favor

chapatti (or texture, infinitely better grilled in the oven to reheat than microwave) with quinoa, a spinach and mixed veggie curry, made with some cream cheese in it to cool it back off. The chickpea curry was from a can. The bok choy was made to taste like fennel by the cooking it with fennel […]

Raspberry Pie

3 tablespoons cornstarch
a cup of frozen rhubarb
3 cups of frozen raspberries,
3/4 sugar
a dollop of moreno cherry jam
a few squeezes of lime
Cooked until hot and thickening. Add a tablespoon of butter. Put into a prebaked shell (i.e. 425 degrees for 10 minutes) and do the lattice top and bake for 45 more minutes at 350 degrees.

Too […]

Curried Unhurried

Basmati, frozen flat leaf basil, chickpea and potato curry, baby bok choy, stir fried in virgin olive oil, chapatti, a curry from tomato sauce, zucchini, carrot, onion, garlic, 6 spices mix, dry roasted garam masala, ginger, tumeric, cayenne, cumin and chili powder.

Side of Fries

Thruway Restaurant in Carleton Place still knows how to make them, crisp, hot, not overboiled or greasy.