Most of you won’t know that just a few months after I started writing this blog back in 2007, as my husband and I were bringing our sailboat into the dock at our yacht club in San Diego after an afternoon putt around the harbor, I jumped off our boat onto the dock while the boat was going forward – my job was to quick-like wrap a line around one of the cleats on the dock to STOP the boat from plowing into the dock itself because you have to motor into the space under some power – I know, too much information –  (I’d done dozens of times before) – and as I jumped I was off-balanced somehow, my right foot went over sideways and just like that I fractured a bone in my foot, the one on the outside edge. Having never broken a bone before, let alone one in my foot, I tried to carry on, thinking it was just a sprain, which I HAD done before jumping off our boat at a different dock 10 years earlier and had to wear a boot for several weeks. This day, though, within 10 minutes I was in moderate agony. Later that day, my DH actually had to pull me, sitting in one of the rolling dock carts, up to our car because I couldn’t put any weight on the foot at all. If you don’t think that looked funny – my husband with 2 artificial legs pulling me sunk into a dock cart (they’re square-ish and quite deep). My foot swelled up like crazy, of course, despite icing it immediately. But no, it was a fracture and I was laid up for near-on 3 months. Most of which I spent in a wheelchair since I couldn’t put an ounce of weight on my foot. Needless to say, I don’t jump off our boat anymore – I sit on the rail and hop off carefully. Very carefully. That day, though, my DH was able to reverse the engine to stop the boat, without me cleating the line, thank goodness! He’s been a sailor for 60 years, so he surely knows how to handle a boat!

So what does this have to do with the spice rub, you’re wondering? Well, I carried on writing my blog, but didn’t have photos because my DH (who was without a doubt a very DEAR Hubby during that endless 3 months) cooked all the meals – even he would tell you we didn’t eat very well since he truly doesn’t know how to cook. So I shared recipes on my blog (without pictures) that were favorites of mine, and I had every intention, immediately upon recovering, of making every dish and photographing them so I could include photos in each and every post. I did do that with many, but not all. And this was one that’s lived all these years with a generic photo of fresh corn in the husks as its only visual.

Therefore, I’m rectifying that right now. We bought fresh corn at the corner farm stand – that wonderful white corn that I adore – and I whipped up the spice rub – and took a bunch of pictures.

So, back in 2007 I wrote up this recipe. But since it’s such a sensational one, I decided you should revisit it too, just like I did today. I made up a batch of the spices and it should last us through the summer – assuming I make this just 3-4 times. But besides that, ground spices once combined don’t hold their pungency for more than a few months. The only thing that makes this North African is the combo of spices. Probably Moroccan, I’d guess. Whether they grill corn on the cob in Morocco I don’t know – do they even have corn in Morocco?

There really aren’t all that many things in this mixture – I gathered them up on the kitchen counter and combined them in a bowl, then stirred them up. Into a firm-sealing jar they went and it’ll sit on my kitchen counter (so I don’t forget to use it). You can see  up above what’s in the mixture – ground cloves, ground cinnamon, ground cumin, ground coriander, ground ginger, oregano, salt and pepper. That’s it. The recipe came from Cooking Light, in 2000.

If you prepare this according to the original recipe you have to do a “process” with the corn husks (opening them without tearing off the husks, removing the silk, adding the oil and spices, then re-wrapping the husks to cover the corn). I’ve stopped doing that part ‘cuz it’s just too time-consuming and tedious. Now I just wrap one or two husked ears in foil and they go onto the grill to cook/steam, rather than actually grill. Besides, with the original, it was just the outside of the corn husks that got “grilled,” so I can’t imagine it makes any difference to the taste. So I’ve re-written the recipe using foil and using olive oil spray (no butter). If you want the original, click on the link 2 paragraphs up. I sprinkle on the spice rub – the oil spray gives the spices something to stick to, a good thing. You could rub the raw corn with butter, but I can’t say that you really need to – it’s SO tasty with the olive oil spray. The corn itself provides plenty of flavor. I used to nearly roll the corn in the spice rub, but now I just sprinkle it on – sometimes more heavily than others – I didn’t use a whole lot this time.

What I like: well, I’m just plum-crazy about the spices. I love-love lots of flavors exploding in my mouth, and to find one that has almost zero fat in it and straight-forward cooking (i.e. simple), I’m a happy camper. It’s not often I have one of those I’m willing to broadcast here on the blog.

What I didn’t like: well, absolutely nothing at all. This recipe is a favorite.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Are baked beans just baked beans? No, these are different. They may not LOOK different but they definitely are. They contain bacon. And ground beef. AND ham too. Plus a few other flavor enhancements to regular canned pork and beans. The dish is super-simple. I promise you’ll hear plenty of mmmmmm’s at the table.

My friend Cherrie has been making a version of this for years and years and I’ve eaten it at her house a couple of times. All of her kids and grandkids clamor for this whenever she does a barbecue for her clan. She’s promised a couple of times to send me the recipe, but she keeps forgetting. For the 4th of July I wanted to make baked beans and Cherrie is on a vacation, so I went on the internet and found this recipe which could be her recipe – it has most of the main ingredients that I know are in her recipe – so I’ll assume it’s close enough. This combination of meats just makes it exceptional. Without a doubt I’ll never be making another type of baked beans. Ever.

So, what it is – is – canned pork and beans (I bought Van Camp’s brand) – two of the large cans. Then it has bacon, cooked ground beef and a little bit of ham. You stir in some brown sugar, molasses, ketchup, chili powder and some onion. Pour it into a bean pot, a casserole dish (with a lid) or cover with foil. I baked it at 200° for about 4 hours. The recipe suggests doing it in a slow cooker, which is fine too. I’m sure both would taste the same. My crockpot is huge, and really it’s too big for this recipe, believe it or not. So a casserole, as you see pictured, worked fine. Everybody loved the beans. I think each person at our 4th of July dinner table (7 of us) said something about the beans, about how good they were. So. Make ‘em, okay?

What I liked: just the overall taste of them. The different meats add a lot to the flavor. And it’s so very easy to make. Truly!

What I didn’t like: since I never have canned pork and beans on my shelf I’d not be able to make this on the fly – I’d always need to make a trip to the grocery store. Well, and for the bacon and ham too. No big deal, though. Still worth the trip.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

So really, what is couscous? Many incorrectly believe it’s a seed-grain of some kind. No, not exactly. Some people think it’s rice. Nope, not that either. And some people think it’s pasta. Not really that either. So what is it? It’s semolina. Semolina is used tomake fresh pasta, but how I usually see it is on the bottom of pizza – that grainy stuff that’s almost like cornmeal, but isn’t. Technically it used to be the “floor sweepings” from a wheat mill – the stuff that flew out of the grindings. But they discovered it was worth saving and is now retrieved in wheat processing. It’s also frequently used in dog food because of its high energy content. And just to make it more complicated, Israeli couscous is a completely different animal – it’s actually pasta. It is about the size of tapioca balls. It’s pretty flavorless too.

Now that I’ve completely turned you off from eating couscous (sorry), I’ll tell you that it makes a really nice side dish for lots of Mediterranean cuisines and especially Moroccan food. Morocco is one of the few countries that still make couscous as an everyday dish (it’s considered their national dish). Years ago couscous was made almost solely from millet, which IS a grain (find it in health food stores). But somewhere in the last hundred years the Africans decided to switch to wheat. No one seems to know why.

One of the nice things about couscous is that the type we buy here in the U.S. is nearly all pre-cooked. Perhaps you can find the uncooked type, but anything I’ve ever purchased is “instant.” Meaning that all you have to do is add hot water and in less than a minute it’s ready to eat. In the old-time methods women sat in groups every week or so and made them by hand – a very tedious job for sure. Thankfully because of mechanization, it’s just a byproduct of wheat production.

What I will tell you, though, is that couscous all by itself is just about the most blah, bland thing you could put in your mouth. To me it’s flavorless. In order to make it interesting you MUST add things to it. First and foremost, chicken broth, or some kind of flavorful broth. Next you might want some onion in it (flavor and crunch), then you can add all kinds of other things (like red bell pepper, green onion, nuts, dried fruit, even some vegetables would work too). In this case it was dried apricots and almonds mostly. But it also has fresh mint in it too.

I used it for two dinners (the lamb kebabs and the saffron chicken tagine) and it was perfect for both. The chicken has some broth stuff as part of it, and it was delicious drizzled or soaked with the couscous. Made both more flavorful. I wouldn’t make couscous – this one or any other – unless I was serving a Mediterranean meal, or specifically a Moroccan dish – just because I think there are other grains that are more flavorful. But occasionally couscous is just the right thing, like this time. I am posting the saffron chicken tagine recipe too, as well as the lamb kebabs. The couscous was great with both.

What I liked: I suppose you could say that couscous is a blank canvas – kinda like tofu – in that you can make it – flavor it – any way you want. But flavor it you must, and this one with dried apricots and almonds was a good variation on the couscous theme.

What I didn’t like: hmmm, nothing really. But making it on its own, just “because” – uh, no I probably wouldn’t. It needs a highly flavorful protein or veggies to go with it.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Not like any other corn and tomato salad you’ve ever had. What makes it different is the use of white balsamic vinegar as the dressing. All of 1 1/2 tablespoons for an 8-serving bowl of it. You wouldn’t think it would add all that much. But yes, it does.

As it happens, I had some lemon flavored white balsamic vinegar that I picked up at Oliver’s in San Clemente some months ago. I’d not used it yet. I thought white balsamic was milder in flavor (it’s not) – making that assumption just because it’s as clear as water in color. Some other people who made this salad commented they didn’t like using dark balsamic (which, I think, is what the original recipe called for) because it stained the corn. When I read that I just decided to use white balsamic.

Although I’ve used white balsamic for some years (and not often, I have to admit, and only when a recipe called for it) I wasn’t sure of the production process. Here’s what I found at www.thekitchen.com:

White balsamic vinegar . . . blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. Some manufacturers age the vinegar in oak barrels, while other use stainless steel.

The flavors of the two are very similar, although the dark balsamic is slightly sweeter and tends to be a little more syrupy. The white has more of a clean aftertaste. The main reason one would use white balsamic, rather than regular, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring.

It’s that last sentence that confirmed my reasoning. No dark colored, stained corn for me!

The recipe I’ve had hanging around in my to-try file for some years – it first appeared in Gourmet Magazine in 2000. By the way, did you know that the internet still has a Gourmet magazine presence – not just old recipes (1941 to when Gourmet stopped publishing a monthly magazine in 2009) which live over at www.epicurious.com – it actually has new content. Just not in a monthly magazine. But it’s an evolving online website. They also publish some special editions, which I’ve not seen, although I don’t frequent any magazine aisles at all – I have all the magazine reading I can handle, thank you! But perhaps I should look at the special editions now and then.

Okay, back to this recipe. It’s SO very simple, although you do sauté the corn a little. I questioned why I should need to do that since corn cut right off the cob is so very tasty and tender. But perhaps when it’s cooked slightly it just becomes sweeter. Hard to imagine, as sweet as corn is these days. It’s cooked in a little jot of olive oil, then you add the garlic, and the halved cherry tomatoes. Lastly you drizzle in the white balsamic vinegar and lastly the scallion. Done. I didn’t add quite as many tomatoes as called for, and I decided to use the white part of the scallion too – meaning I used both the white and green parts. Perfection.

What I liked: everything about it – the combination of flavors is particularly good. We had it cold as left overs a couple of nights later and I swear it was as good if not better. No balsamic taste at all, yet it added a little elusive flavor somehow. I’ll be making this again this summer, before corn season is gone.

What I didn’t like: gosh, nothing. Worth making for sure.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Do you like lemon? If so, you HAVE to make this dish. It helps if you like garlic too, but the sweet (honey) and sour (lemon juice) combination is a match made in carrot heaven.

There must be something in my genes that perks up with anything – ANYTHING – lemon. And this recipe just screams lemon. But it’s tempered with some sweet (honey, or sugar). And then it has the healthy addition of fresh baby spinach. Not only does it make a gorgeous side dish, but there’s a total of 3 T. olive oil in the dish. It’s called a salad. But it’s a side dish in reality.

My curiosity got me on this one – what exactly IS a salad? When I started writing this, my contention was that this dish isn’t a salad. So, I consulted several online dictionary sources. A SALAD is:

A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing: “a green salad”.

or

A dish of raw leafy green vegetables, often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing.

or

A usually cold dish consisting of vegetables, [such] as lettuce, tomatoes, and cucumbers, covered with a dressing and sometimes containing seafood, meat, or eggs.

So, okay, I generally associate “salad” with greens. BUT, obviously potato salad isn’t a green. A cold lentil salad isn’t a green. Egg salad, isn’t a salad at all! My logic is flawed! I have to laugh, though at the variety of definitions. The carrot and spinach salad fits within the 1st and 3rd choices, but not the 2nd one, unless the spinach was left raw. Oh well – so much for that little study in definitions. There’s your English lesson for the day.

The dish does require the use of a couple of pans (although you could use the same pan, just put the drained carrots into the bowl then re-use the sauté pan). You need to cook the carrots – but only partly – you want them to have a bit of bite in them – and they’re cooked in honey, lemon juice and salt. The spinach is sautéed briefly – just a minute or less. It’s chopped. Then you add the dressing (honey, cumin, garlic, orange juice, more lemon juice and a tiny bit of olive oil). Toss and set aside, or serve immediately. To raves. And you can call it whatever you’d like – salad, schmalad! Whatever it is, it’s good! Thanks to Phillis Carey for the recipe.

What I liked: The sweet/sour flavors just burst in your mouth. I guarantee it. If you have really tasty carrots (organic is what I buy whenever possible) it’ll be even better!

What I didn’t like: nothing – I could have eaten an entire plate of the stuff! Make more than you think you’ll need since I know you’ll like it a lot – unless you’re a crazy person who doesn’t like carrots. Are there such people?

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Green bean salads are a regular around my house in the summertime when we’re having outdoor dinners. They’re a make-ahead item, and if you can find really good green beans, well, you’ll have a real winner of a side dish.

Usually I try to get those baby green beans, haricots verts, but in this case it was regular organic green beans that my DH found when he was shopping for me. I’d read the recipe over at Food52, and this was one of the contest winners last year. I simmered them in boiling water – well, simmering water until just done, drained them and got everything else ready to go. Marjoram isn’t something I have in my pantry or in the garden, so I substituted tarragon, which I do have in my garden. Not very big of a plant, but tarragon is a strong flavor anyway, so I only needed about 1/2 teaspoon or so of chopped tarragon.

Because I like onion but I don’t like raw onion at all, I always use that trick of soaking the onion in acidulated water (a tetch of vinegar in with water) for about 15 minutes. It takes that harsh edge off the raw onion. I sweetened the dressing with agave and poured it over the salad just before serving. Green beans make a great color item on the dinner plate too. It was a lovely salad to accompany some grilled pork chops. I liked making something other than our all-time favorite, the garlic green beans that I turn to at least a dozen times a year because they’re so easy and SO good. But this recipe was really good too.

What I liked: that I could make it ahead and just toss it before serving. Liked the pretty color addition of the red onion and Feta cheese – the color contrasts were very pretty. Actually, I thought with the lemon juice in it the green beans would turn gray after a day, but they didn’t. Enjoyed the left overs just as much as the first time. An easy side dish to make – do soak the onion if you can allow time for that. Definitely a keeper.

What I didn’t like: gosh, nothing. Loved all of it. Worth making.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

If I tell you that this or the traditional zucchini style calabacitas is one of my very favorite side dishes, you’d believe me, right? I don’t say those things often. And indeed this dish was so good I swear I could just eat that for dinner.

As I’m writing this up, it’s an hour or so after dinner, and I just had some of that dish, and my mouth is watering even now as I look at the photo. Even though I’m full and don’t want any more food. But just remembering the slightly bitter taste of the poblano chile, and the corn. And the mushrooms. Oh my goodness. It is SO delicious. I think I could eat calabacitas once a week all year ‘round. But I like it with fresh corn, and that’s not always possible. We bought fresh corn the other day, 3 ears for $1, which was a really good deal. It was fresh and tasty. I’d intended to buy some green zucchini, but the market we visited only had yellow zucchini (not crookneck) and the light green bulb type zucchini. I didn’t want either of those. But I did have some mushrooms in the refrigerator, so I decided to substitute, and I used the basic calabacitas con crema recipe as my guide. Took no time at all to make – just had to cut up the mushrooms, shuck the corn, chop the poblano and onion. Grind a bit of dried thyme between my palms (I love thyme, so I used lots), and lastly a few tablespoons of cream, salt and pepper and it’s done.

Going online I looked up the word calabacitas and discovered that it means little squash. So, technically this dish isn’t calabacitas. Another website said it just means mixed vegetables, and yes, it is that. So I hope any Spanish-speaking readers will forgive my using the word incorrectly, if I am. As I tasted it tonight I rolled the ingredients around in my mouth and decided that it’s the poblano chile that makes this – it has a distinct flavor – on the edge of bitter – but it’s nothing like a green bell pepper. I don’t know what it is about the poblano that makes it different. Gives the dish an edge somehow. So if you’ve never made calabacitas, and you like all of the ingredients in this – you’ve just got to make it. Either this one or my original one (link is just below the photo) you’ll also find on my blog.

What I liked: how do I love you, calabacitas? Let me count the ways: corn, mushrooms, poblano chile, thyme, gosh – all of it. Let’s have another date next week, okay?

What I didn’t like: abso-posi-tutely nothing, as my dad used to say.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Aren’t those just the most beautiful things ever? Of course, the green plate with the purple artichokes are favorite colors  of mine anyway. When I began the setup for the photo I immediately grabbed my yellow-green plate, knowing the green would just make those babies pop. I didn’t alter a single thing in the photograph except resize it for the web.

Now, here’s a photo of the finished dish – sautéed artichokes with green onions, garlic, parsley, white wine, lemon zest. What’s there not to like about that combo?

A few weeks ago the folks at Freida’s Produce contacted me, as they do now and then, to ask if I’d like to try a new artichoke variety just coming available (at Ralph’s, April 25th through May 6th in case you want to find these). Since I love artichokes I said yes-yes-yes! In the post came a little box with 2 globe type artichokes (one red and one purple) and a 1-pound bag of baby artichokes, these little Baby Purple Fiesoles. If you’d like to learn more about them, click over to Freida’s artichoke page.

Turning to Deborah Madison’s cookbook, Vegetarian Cooking for Everyone, she has one recipe for baby artichokes and it was quite easy. First I trimmed up the artichokes, cutting off the tops (about 1/3 to 1/2 inch), trimming the base some, and removing the outer leaves – at least one full layer or two. More of the artichoke will be edible that way, although you can’t really eat it all. But the choke is invisible and the bottom 2/3 of each baby artichoke was edible.

There the photo of the little plastic bag and the artichokes cut in half (raw). Deborah’s recipe has you steam the artichokes whole, but I cut them in half as those were the instructions on the Freida’s bag.  If you want to prevent them from turning brown on the edges, drop the halves into acidulated water (water and lemon juice).  Anyway, I steamed them for about 10 minutes (Madison’s recipe indicated 6-8 minutes as whole ones). They were drained and cooled, while I prepped the other ingredients and the rest of our dinner.

When I was minutes away from serving our salmon and salad, I heated olive oil in a large, wide frying pan, added the artichokes (cut side down so you’d see the browned edges) and cooked them over moderately high heat for about 4 minutes until they’d taken on some color. Then I turned them over and added half of the gremolata (chopped parsley, fresh garlic and lemon zest) to the pan. Then I added some white wine (I used vermouth). Once that simmered off, water is added and the pan is covered for a short time to finish cooking. This step wouldn’t be needed if you’d cooked the artichokes completely. Mine were nearly done, so I only cooked them about 2-3 minutes.

I drizzled some lemon juice over them all, and added the last of the gremolata. And actually, I did something else with them – – I had some salad dressing out to mix with the sliced tomatoes we were eating, and I drizzled just a little bit of the dressing over the artichokes. In case you want to do that last step, make my Garlic VIP Dressing  to replicate it. I’ve not included that in the recipe below. When you eat these you just put the stem/bottom end in your mouth, about 2/3 of the way up each artichoke, bite down and draw it out. You’ll get one nice mouthful of deliciousness!

What I liked: well, the artichokes themselves were wonderful. Pretty too. Easy to prep. Relatively quick to steam and sauté. Definitely a do-again recipe.

What I didn’t like: nothing, really. These aren’t the easiest things to eat – you need to use your hands, and they’ll get a bit greasy. Have out a bowl to toss the inedible parts, and give each diner a second napkin for wiping hands!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Not exactly typical scalloped potatoes – not in the least. This one has sautéed poblano chile strips, corn, cheese, and thinly sliced potatoes (of course). Layered in a casserole and baked for about an hour, it’s a delicious side dish for some grilled meat. The dark strips in this are the poblano peppers which take on a very dark brown hue with the cheese on top.

For a dinner party recently, I wanted to make some different kind of potato casserole. I was ready for some new tastes somehow. Looking at my to-try file I found this recipe I’d clipped out of Bon Appetit a couple of years ago. I read the comments and changed the recipe a little bit – I added more corn, more cheese and more poblano chiles. Also, I increased the salt slightly, and pepper, and the half and half. It calls for just 1 1/3 pounds of potatoes (that was about 4-5 Gold-type potatoes). Not all that many considering it serves 8. But then it has the corn and chiles in it too.

There at left are the poblano peppers (also sometimes called pasilla) – I sliced them much thinner than shown here – they needed to be 2” x 1/4 inch strips. I sautéed them in a frying pan briefly – I think that’s done to make sure they’re cooked through during the baking process.

The thinly sliced potatoes are layered in a large casserole dish (make sure it has much higher sides than you think as these kinds of potatoes often bubble over during baking) along with the corn (I used Trader Joe’s fire-roasted frozen ones plus a bit from a fresh ear of corn), cheese and chiles. The original recipe called for Oaxacan cheese – I have no idea what that is. Or it suggested whole milk mozzarella. I didn’t have that either, so decided to use a combination of Monterey Jack and Fontina – both good melting cheeses. The half and half mixture (with salt and pepper) is poured in on top and some cheese is reserved for later. It was covered in foil and baked for 30 minutes. Then I removed the foil, added the reserved cheese and it baked another 25 minutes or so. I tested it and found it needed a little longer in the oven. About another 15 minutes and it was done. It sat out on my kitchen counter for at least 20-30 minutes before it was served (our pork roast took longer than I thought it would) and it was still piping hot.

What I liked: the combo of flavors – the poblanos add a stringent taste, as peppers do. Corn added some nice color and texture. Loved the cheese. DO not under-salt this dish – potatoes need a lot of salt, if you haven’t noticed. A very nice company casserole.

What I didn’t like: gosh, nothing really. I thought the leftovers were even better than the first serving of these. I’d make this again. Probably add more cheese.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet

Just bright flavors in this carrot slaw – raw, grated carrots, toasted nuts, some minced dried cranberries, and a very fragrant Moroccan spice mix along with some lemon juice, apple juice and a little jot of olive oil. Very healthy, but don’t tell anybody – they’ll never know.

When I made this for dinner the other night (served it with a garlic sausage and cranberry mustard) my DH sighed and said “mmmm.” A good sign. I knew I liked it because I sampled it as I was making it, but I wasn’t sure he’d like it as much. The cumin and coriander seeds definitely give it an African slant. We both had seconds. And since the entire recipe (makes about 3 1/2 cups total, to serve about 4 people) had 1 tablespoon of olive oil – well, it’s very healthy too. I can’t wait to have leftovers – for dinner tonight, thank you.

According to my notes, this recipe came from Vegetarian Times. I think it came to my inbox because once upon a time I subscribed to their email newsletter. In any case, it’s an easy recipe to make. I happened to have some toasted walnuts from a couple of days before, so I didn’t have to toast them. I also had some toasted pine nuts, so they were tossed in there too. Probably when we eat the leftovers, the nuts will be soft – so if you want to, just sprinkle the nuts on each serving – in the event you know you’ll have leftovers.

What I liked: the overall flavors – the combination is just so good. Healthy and light – bright flavors altogether.

What I didn’t like: just one minor thing – I didn’t love crunching on the whole coriander seeds, so next time I might use ground coriander instead. The cumin seeds were fine, just not the coriander. Definitely I’ll make this again, though.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Tweet