Dinner in 20 Minutes, and a Blog Birthday

I make dinner in 20 minutes- that is what I claimed in this post. I got several comments and e-mails asking me- Really? How? Is it true or am I exaggerating?

Dinner prep in my home starts at 6 PM and we eat at 7 PM. 20 minutes is my average hands-on time in the kitchen when the burners are turned on and there is a hum of chopping and stirring; by 6:20 I am out of the kitchen, flipping through magazines on the couch or browsing through my favorite blogs. The stove or oven is off sometime between then and 6:45. The food rests for 15 minutes and then we eat.

These are some of my favorite tips for putting a quick meal together. There are no surprises here but these little things do matter:

1. The need for speed. I work very fast in the kitchen. Some of it has to do with practice- I have been cooking quick dinners on a daily basis for almost 10 years. A lot of it has to do with my innate personality- I am not a perfectionist but I tend to do almost everything very fast. If you tend to be overly slow and methodical, it might be worthwhile to practice your chopping skills by using cooking classes or videos, or to invest in a better knife. Chopping tends to be the most time consuming step in a recipe.
2. Controlled multi-tasking. I multi-task to some extent. There's no time to measure and lay out all the ingredients in little bowls. So the pan is already heating with oil as I start chopping onions and garlic. As a dish is simmering, I am already putting away things and cleaning the counters.
3. Simplicity. We eat simple meals with one or two dishes. There are no multi-course dinners in my home- all I can promise is that everything will be fresh and tasty. 
4. Plan the menu. As my tea brews in the morning (a full 12 hours before dinner prep), I look through the fridge, freezer and pantry and decide what to make for dinner that night. This is because my creativity is at an all-time low in the evenings. I can also soak lentils/beans, thaw something in the refrigerator if required, and cut down on cooking time in the evening. 
5. Don't overcook food. I never bother with long simmering for weekday meals. Rather, I tend to cook with fairly high heat, then turn the heat off and let the food rest for a few minutes to bring the flavors together. Crunchy vegetables taste much better in any case. 
6. Set the stage for a peaceful cooking session. I set the stage for the evening cooking event by doing the breakfast dishes and wiping down the counters before I leave for work in the morning. It only takes 10 minutes at most but it is soothing to walk into a beautifully tidy and clean kitchen in the evening. In the same way, it pays to toss out all the clutter from the kitchen and only keep what is really necessary to cook efficiently. 
7. Use time-saving appliances. Like most Indian cooks, I cannot live without my pressure cooker- a magical appliance when it comes to speedy cooking. I bought a rice cooker earlier this year and again, it has been saving us time on a daily basis. I also use my immersion blender for quick soups and curries, food processor for quick shredding and dough kneading and the microwave for quickly thawing food and cooking certain vegetables like winter squash.
8. Accept help from family members. Although you are hearing the word "I" a lot in this list, the fact is that V is an equal partner in making dinner. We love to cook together as we chat about the day. Dinner prep can be quality family time and not a chore.
9. Make extra dinner and pack lunches. I think of time spent making dinner as an investment and it makes sense to get two meals out of it. We make 4 portions of each dish for dinner, then pack lunches for the next day. Cooking once a day is far less exhausting than if every meal has to be cooked at separate times. 
10. Be kind to yourself. Every few days, we take a planned break from the cooking routine and order take-out from our favorite Thai restaurant or Chinese restaurant or pizza place. It is hard to cook when you are hungry and tired. I always treat myself to a cup of tea and a snack before cooking dinner. 

Over the years, I have come up with a long list of dishes that V and I (and visiting friends and family) enjoy eating for dinner. The general strategy is to mix and match: Usually I pick one thing from the list of main dishes and another from the list of sides. When you do the math, the possibilities are truly endless. 

Main dishes, with a few examples from each category:

1. Dal: We have dozens of dal recipes in the dinner rotation, from the amtis, usal and pithale that I grew up with to regional specialties from other parts of India. Many of the dals I make already contain vegetables, like this radish dal.

2. Curry: This includes bean-based curries like chana masala and rajma, yogurt-based kadhi, Thai inspired curries with a peanut or coconut base, and other curry dishes like mock kheema. I sometimes serve curries with bread instead of rice as a variation. Pav bhaji is quick enough to be a weeknight meal. Stews like chilis are yet another version of curries. 

3. Sandwiches: Vegetable cheese sandwiches are a perennial favorite in my home.

4. Pulao, khichdi and fried rice: These are easy way to combine all kinds of ingredients into one dish.

5. Pasta and noodles: In winter, it is often pasta with cheese sauces, and in summer, pesto pasta salad and pad thai. Every few months, we enjoy maggi with vegetables.

6. Tortilla-based dishes: These include kidney bean wraps, burritos and quesadillas. We also eat whole wheat tortillas with subzi as a quick Indian meal. 

7. Egg dishes: Egg curry, burji, and egg pulao all come together in less than 20 minutes. 

8. Idli and dosa: Breakfast for dinner is very popular in my home. Every two weeks, I make a big batch of dosa batter. When there's no batter on hand, there are always instant dosas like rawa dosa and tomato omelet.

Sides:


1. Subzi (bhaaji in Marathi): Indian-style spiced stir-fried vegetables; there are a million variations of these, either using a single vegetable in the subzi or combinations of vegetables. Subzis work equally well as a side to dal-rice or yogurt-rice and as a stuffing for tortillas or sandwiches.

2. Roasted vegetables: A great option for chopping vegetables into chunks, tossing with olive oil and seasonings, and letting them roast unsupervised in the oven. We love sweet potato fries, roasted cauliflower and roasted green beans. 

3. Soup: If the main dish contains legumes or eggs, I often make a vegetable soup. If the main dish does not have a lot of protein, I tend to make soups with beans or dairy, like broccoli-cheese or black bean pumpkin. Rasam is a wonderful soup for winter.

4. Salads: This is a general term for all kinds of dishes with raw vegetables, whether it is salad greens from the store or shredded vegetables like cabbage, cucumber, carrots, beets, simply dressed with peanut powder and lemon juice or yogurt.

None of these dishes I have mentioned take me longer than 15 to 20 minutes of active prep time or 30 to 45 minutes of total time. By keeping a well-stocked kitchen, borrowing heavily from all cuisines and rotating the dishes we enjoy eating, dinner time is something we look forward to every night.

Do you agree with my list? If you any tips or ideas to add, please leave a comment. We could all use some fresh ideas for putting delicious dinners on the table. 

* * *

One Hot Stove turns 6 years old this week! This blog has given me so much: a platform to hone my cooking skills and writing skills, real life opportunities and friends from all over the world. Most of all, it has taught me a very important life lesson, that if you have a passion for something and work on it just a little bit every day, over the years it can build into quite a large body of work.

This birthday celebration calls for some cake. Here is a bundt cake I made last weekend to share with my soup swapping friends. The recipe is Lemon Bliss Cake from the King Arthur blog and website. It makes a huge cake as you can see but by the end of the evening, there were only a few crumbs left on this cake stand- it is absolutely delicious in a classic timeless way. This is a cake that I will make again and again, especially since I splurged and bought the lemon oil that the recipe calls for.

Going forward with One Hot Stove, I intend to keep writing new posts as often as I can, but without stressing out about how frequently I post. The blog is a hobby and a joy and not a second job, and I intend to keep it that way. When I have something to say, when there is an exciting new recipe to be shared, I will certainly share it. But my goal for this new blog year is to focus on quality rather than quantity.

After all, the poor blog has to compete with a dozen other things that I also enjoy doing in my free time- reading and knitting and dancing, and now, a new toy that came home with me last week:

To everyone who takes the time to read my blog: Thank you for being a cherished part of my life, and for letting me and One Hot Stove be a tiny part of yours.

Cookbook Review: One Big Table

Like many cooking enthusiasts, I read cookbooks the way other people read novels. Some cookbooks are really fun to read this way, and one I especially remember was the New York Cookbook by Molly O'Neill which provided me with hours of entertainment back when I lived in NYC, although I never did cook anything from it.

When someone from the publishers Simon & Schuster e-mailed me a couple of months ago about reviewing Molly O'Neill's newest cookbook, I happily agreed. They kindly let me download a free e-book version of this book to review.

Molly O'Neill's One Big Table was everything I hoped it would be- over the holidays, I spent many many happy hours reading this book, and here are 10 things I loved about this book.

1. It appeals to my penchant for armchair travel. In the introduction, O'Neill talks about how she packed up and traveled around the US searching for "motley crews of food obsessives" as she puts it. With this cookbook, I experienced all the fun of stumbling across wonderful food all over the United States without dealing with airport pat-downs.

2. I love regional food and this food cross-crosses the country discovering local favorites and regional flavors. I am determined to make the Southern pimento cheese; I have now heard so much about it and the recipe in this book has won awards at Pimento Cheese events (!)

3. The cookbook is illustrated with very interesting pictures. It calls itself "a portrait of American cooking" and the book is full of sweet candid photos of home cooks smiling from kitchen tables, proudly holding their dishes and participating in community events. There are also dozens of historical pictures and vintage posters about food and cooking.

4. This is a cookbook without borders. People from almost every culture in the world make their home in the United States, and their recipes are represented in this book in large numbers. Among recipes from home cooks who have roots in India, there is a recipe for rawa dosa using cream of wheat, and another for saag paneer using broccolini and collard greens, and many more.

5. Each recipe tells the story of the cook who shared it. It is immensely entertaining to come across the personalities of these home cooks- passionate, funny, warm people all- and it is easy to identify with them. For instance, the woman who shared a recipe for ranch dressing has this to say about the first time she tasted ranch dressing: "Smack me with a lettuce leaf, those are the flavors I want in my mouth". I hear ya!

6. There is a big dose of history in this book. I learned that the pop-up toaster was invented before sliced bread was widely available, and that the invention of an appliance that would make perfect toast without burning bread was an engineering dilemma that stumped many inventors. There are bits of interesting trivia about the invention of American icons such as Ball Jars, Philadelphia cream cheese and Green Bean Casserole.

7. There are plenty of knock-off recipes, and you know how much I love those. For instance, Campbell's Tomato Soup and Onion Soup Mix both sound like intriguing recipes I would like to try.

8. It contains 600 recipes- there really is something for everyone. Although the book as a whole is very heavy on meat, poultry and seafood, just as contemporary American cooking is, I've still managed to bookmark many recipes, including Jeni's Awesome Dirt Road Ice cream from the famous Jeni's of Ohio.

9. It is available in e-book form as well as the traditional paper form, and I love the option of having a digital paperless cookbook with a search function to quickly look up recipes.

10. I found a new recipe for classic American macaroni and cheese that I will make again and again; see below.

Just last week, V dropped a casual hint that I haven't made mac and cheese in a while so this seemed to be the right recipe to try on him.

I normally make a very non-traditional version of macaroni and cheese (I've posted it 5 years ago!) with a white sauce base. This recipe suits me because I like cheese to play a subtle background role in dishes. My constant dinner companions, V and Neighbor Girl, love cheese to play the main role and to be used in vast quantities. The following recipe is for people like them rather than people like me.

As with all recipes in this cookbook, Molly O'Neill interviews the home cook whose recipe this is. This lady explains that she cannot imagine a gathering without macaroni and cheese and that she likes this dish to be plain and pure. She mentions watching cook-offs on Food Network where people tried to glam up mac and cheese by adding artichokes or whatever, and says, "I don't know anyone who would do a thing like that". I'm shaking my head in agreement- why fix what isn't broken?

The construction of this dish was very unusual for me, but very easy to put together with minimal stovetop cooking. Elbow macaroni is cooked until just tender, then macaroni and tiny cubes of cheese are layered in the baking dish. A custard of eggs and milk is poured over it and with a quick topping, the dish is baked. How beautifully simple!

Mac and Cheese

Adapted from "Helen Griffin Williams' Macaroni and Cheese" from the cookbook One Big Table by Molly O'Neill

1. Mac: Heat a pot of salted water and boil two cups elbow macaroni (8 oz. or half of the standard package) until barely tender. Drain the macaroni and rinse in cold water to prevent the pasta from overcooking.

2. Cheese: Meanwhile, use 1/2 lb. mild cheddar and 1/2 lb. sharp cheddar and chop each block of cheese into small cubes. Mix the cheese cubes and set aside.

3. Sauce: In a bowl, whisk together

• 2 eggs
• 2.5 cups milk (I used 2%)
• 1 tsp. salt
• 1 tsp. mustard (powder or paste)
• 1 tsp. pepper (I used black pepper but white pepper is recommended)

4. Prep: Preheat oven to 375 F. Spray an 8 x 8 baking dish with oil.

5. Layer: In the baking dish, add one-third of the pasta and spread in an even layer. Top with one-third of the cheese, again sprinkled evenly. Repeat two more times to use up pasta and cheese in even layers. Pour the seasoned milk mixture evenly. Jiggle the pan to distribute the milk sauce.

6. Top and Bake: Top with breadcrumbs and paprika. Bake for 30-40 minutes until bubbling and until the crust is browned. Let the mac and cheese rest for 10-15 minutes before serving.

If you love cheese, this is THE mac and cheese for you. V and Neighbor Girl just about swooned over the taste. There is a very high ratio of cheese to pasta which is what makes it so rich and delicious. I served the mac and cheese with a beet and arugula salad, and chickpea cutlets for a complete dinner.

I'm hosting a Soup Swap this weekend- and I've bullied several of my friends into signing up. If you live in the St. Louis area and would like to participate, write me an e-mail. I have a few spots left.

On Freezing Indian Food

A reader e-mailed me with this question,

"Do you know how to freeze homemade Indian food for future use? Till now, I have been making fresh meals but now at times I feel the need to have something ready and hate to go to restaurants."

To freeze or not to freeze?
I don't have much experience with freezing Indian meals. It is because my weeknight meals take barely 20 minutes of hands-on time to make. Cooking every evening from scratch fits in well in my schedule. But it is certainly worthwhile to know what Indian (and other) meals freeze well. It comes in handy in various situations when you simply don't have the time to shop or cook but need the comfort of a meal at home. Freezer-ready meals are also a thoughtful gift for friends and neighbors who are dealing with a new baby, recovering from surgery etc.

Freezing ready-to-eat Indian dishes

• Idlis freeze beautifully. Popping them in the microwave results in soft idlis that are as good as new.
• Curries containing beans and with a tomato-onion base freeze well, like chana masala (chhole) and rajma.

Freezing for faster meal prep:

• Meera has an excellent post on freezing sprouts so that nutritious usals, sprout pulaos and curries can be made without planning ahead.
• I sometimes soak and pressure-cook 2 or 3 times the amount of toor dal I need for one meal. Then I freeze the rest in small containers. This is especially useful when making vegetable-heavy sambar or thin rasams where only a modest amount of toor dal is needed for one batch. 
• Making curries is a snap if you have the frozen curry base or masala paste on hand. 
• Anita writes about freezing vegetables, and about freezing steamed koftas for almost instant kofta curry. 

Do share your own experience with freezing Indian food. Any successes or cautionary tales we could benefit from?

Apart from Indian food, I like to freeze

• Rolls of cookie dough, ready to slice and bake
• Egg whites
• Over-ripe bananas
• Whole wheat tortillas (which double as rotis in my home)
• Nuts and flours, especially in the summer when these can get rancid quickly in the St. Louis heat

Freezer-friendly links, a baker's dozen:

Large batch of pancakes for the freezer, Bulk freezer breakfast burritos, Easy chickpea freezer patties, Freezer burritos, Stock your freezer: tips and tricks, How to host a soup swap to stock your freezer with a delicious variety of soups, Single portion vegetarian frozen meals, Freezer jam, Freezer pickles, Tomato sauce for the freezer, Homemade bouillon for the freezer, Revelations of the kitchen freezer, Fill the freezer menu.

Know Thy Freezer (or the contents thereof, anyhow)
There's no point stocking the freezer if we forget what's in there- so keeping a well-organized freezer is essential. In fact, writing this post is making me run to my own freezer and clean it out and restock it. An empty freezer is not such a great thing either- freezers are most efficient when they are at least two-thirds full. Needless to say, overstuffing the freezer does nothing for efficiency.

Dale's Tales

Speaking of freezing...

A farewell to 2010, with mini quiches

It has been a good year for One Hot Stove. Here are a few highlights:

1. The summer of 2010 had me moving into a new kitchen and sharing a few pics of my new playground. Two new appliances found their way into my kitchen- an ice cream maker which kept us happy all summer (and my peeps decided that the peanut butter chocolate was their favorite flavor of all the ones I tried), and a rice cooker that I use on a daily basis, making me wonder why I lived without it for so long.

2. I discovered two brownie recipes that I absolutely love, fudgy cocoa brownies and cheesecake brownies, and I hereby declare that my brownie needs have been met (each of these recipes has been made multiple times this year) and I won't be chasing after new brownie recipes in 2011. Maybe.

3. In keeping with my goal of making basic staples at home whenever possible, I continued to make yogurt at home this year and got much better with practice. And I haven't posted it on the blog, but this year I started making ghee at home, inspired by the Back to Basics event. Taking a cue from PJ, I have been adding a curry leaf to my home-made ghee and the resulting ghee is the most wonderful thing.

4. We enjoyed local food tremendously this year, buying produce from local farmers through Summer and Fall and enjoying them in dishes such as this roasted tomato chutney with dosa.

5. I am thrilled that I finally started composting my kitchen scraps on a regular basis. I also resolved to minimize food waste, and I hope to further streamline my cooking life in 2011.

6. I had been missing the Monthly Blog Patrol event and so launched a similar event, Blog Bites in February- it has been fun (the next round will be in February- I'm taking Jan off from the event to spend some time updating the recipe index and other blog housekeeping). My favorite was this round where we used up items lurking in the pantry and fridge.

7. Thanks to the Of Chalks and Chopsticks event, I wrote two stories and have a new-found respect for fiction writers! It is fun to try something new even if you do risk making a fool of yourself in quite a public way.

8. On a whim, I live-blogged a few hours of my Thanksgiving cooking marathon and enjoyed the experience of a cozy day cooking at home while the first snow of the season silently cloaked the world outside.

9. I've said it before and I'll say it again- my favorite recipes come from other food bloggers, not from cookbooks or TV shows or any other sites. Here are just three of the recipes that I discovered this year that are part of my life now: Kanchan's soy kheema, Richa's Punjabi dal and Arundati's tomato saalan. I love you, all the wonderful bloggers out there, thank you for sharing and being my teachers.

10. Finally, I practiced the art of making pie crust at home and made this chocolate pecan pie twice this holiday season. It was probably our favorite dessert in a year of many great desserts.

Pie crust (although that time it was a store bought one) was the basis for our favorite appetizer of the year, samosa crostata, which took the familiar flavors of samosa and converted it into an easy no-fry crowd-pleaser of a recipe.

With my new-found confidence in pie crust, I made mini quiches for a lunch potluck with my knitting group last weekend. I often make crust-less quiches, but on this occasion, I wanted the works- the flaky buttery crust and the delicate savory filling.

We love caramelized onions in my home, and the recipe that inspired these quiches is here. This appetizer certainly is time-intensive and a labor of love, but the taste is terrific- the mini quiches disappeared in no time.

Caramelized Onion Mini Quiches

Step 1. I started by making the full recipe of pie crust (but only ended up using 3/4 of it, so cutting down on the amount of pie crust would be OK).

Step 2. While the pie crust was chilling in the fridge, I caramelized onions. Thinly slice 3 large red onions and saute them in 2 tbsp. extra virgin olive oil with a sprinkling of salt. Caramelize 30-40 minutes on medium-low heat. In the last minute of cooking, add 1 tbsp. balsamic vinegar.

Step 3. Pre-bake the crusts. You need muffin pans for this recipe- I used 18 muffin cups in all (one large 12 cup pan and one 6-cup pan). Heat the oven to 350 F. Roll out pie crust, then use a cookie cutter (or a katori with an edge like I did) to cut out rounds. I then rolled each round some more into a thinner circle and eased each circle into a muffin cup. Prick the pastry all over with a fork and bake for 15-20 minutes until very slightly brown.

Step 4. While the crusts are baking, finish making the filling. Stir the following into the caramelized onions and mix well:

• 1/2 cup light cream/ heavy cream/ half and half
• 3 eggs (I used 2 egg whites and 1 whole egg)
• 1 cup shredded cheddar (or other hard cheese)
• 1 tsp. paprika
• Large handful minced cilantro/ parsley/ chives
• Salt and pepper to taste

Step 5. Spoon the filling into the par-baked crusts. Bake 20-25 minutes at 350 F until the filling is puffy and golden brown.

Happy New Year- 2011, here we come!

I hope 2011 brings each of you a bustling kitchen filled with the aromas of home cooking, the comfort that only a warm and full stomach can bring and friends and family who share the joy of good food.

What was your favorite food moment of 2010? Do share- I'd love to know.

Blog Bites: The Holiday Buffets

Welcome to the Blog Bites: Holiday buffet edition. We have two spreads for you- one for brunch and the other for dinner, for a whole day of festive eats. Each of these wonderful dishes has been inspired by a post on another blog in a gesture of sharing and friendship across the globe.

A brunch buffet

Janet is the queen of decadent breakfast treats and you can get your day to a fabulous start with her protein-rich quinoa porridge with sauteed pears, baked pumpkin cranberry oatmeal breakfast pudding which showcases the best flavors of the season, or fluffy oatmeal pancakes served with juicy berries. If you prefer fruit embedded inside your pancake so you can taste some in every bite, try some strawberry pancakes brought over by Megha. Or perhaps you want some toast spread with fresh butternut squash butter made by the Radioactive Vegan.

If a savory breakfast is more your thing, PJ has made a couple of dosa options- Chettinad dosai which is spiked with a dozen fragrant spices and soybean dosa, a delicious way to use up legumes from the pantry. Dip the crisp dosas into some spicy lentil spice powder.

To round off the brunch, enjoy a cup of your favorite hot beverage- coffee, chai or cocoa- with a thick slice of Tahemeem's mocha banana cake or a handful of Usha's savory onion crackers.

Now that you have eaten your fill, you have a few hours to go off and read a book, do some shopping, go for a walk in the snow or catch your favorite movie on TV. By 6 PM, we're getting hungry again and the table is set for the festive evening holiday buffet.

Dinner buffet

Herb-cheese rolls form a Christmas tree; I made these for the holidays inspired by this post from Sweetnicks.

Many of us (I won't name names) could happily live on snacks alone and I dare you to resist the appetizer options we have here. Grab a mug of mulled cider and and munch on Veena's stuffed crescent rolls, hot pakodis from Masala Magic, deep fried eggplant balls (!) from the Radioactive Vegan, irresistible paneer tikka shared by Kanchan or Preeti's Kutchi dabeli.

If you really want to warm up from the inside out, you need a bowl of PJ's bonda soup,  with lentil dumplings soaking in spicy rasam.

On the other table is the main course, starting with plenty of fresh baked breads: Supriya's stuffed braided bread could be a meal in itself. Denny shows her love for garlic (I understand; I love garlic too!) with garlic rolls and garlic naan. Use the warm breads to sop up any or all of these curries and stews: Turkish cranberry beans from Taste Space, PJ's soybean kurma, Su's palak paneer or Krithi's paneer tawa masala.

If you like rice, you have a choice of Tahemeem's capsicum masala rice and Denny's sprouts bell pepper pulao, with a side of any of these wonderful vegetables: eggplant in tomato sauce by Miri, PJ's stir-fried yardlong beans, Tahemeem's bottle gourd pachadi and PJ's gobi kasuri.


Radhika showcases seasonal produce with her roasted butternut squash. For a special winter treat, dig into Aqua's casserole of baked vegetables in white sauce.

From Asan Khana, we have a wonderful combination: Kerala egg curry with aloo palak paratha. For the pasta lovers among us, Su has a platter of kale mushroom spaghetti.

You'll be wishing that you saved plenty of room for dessert. If bite size desserts are your thing, choose from besan ladoos by Indosungod or another version of besan ladoos from SS, and Sonia's rava ladoos. PJ brought along a few simple sweets- banana nut cake, custard powder snack cake and maida burfi. SS also made Hello Dolly bars, a cute name for a tasty treat.


Monika made a beautiful marbled brownie cheesecake and Tanvi made red velvet cupcake with a rich frosting. Bong Mom made chocolate cupcakes that she says are better than anything, and I believe it. Bala brought two lovely mango desserts- mango ricotta cookies and white chocolate mango pie adorned with delicate snowflakes.

Sarah tried her hand (and succeeded!) at a classic Indian dessert, rasmalai. Soma made a show-stopper of a dessert with these gorgeous spiced poached pears with chocolate sauce. Finally, try a slice of my warm chocolate espresso pecan pie.

Pavani made a whole buffet of her own, with everything from granola as holiday gifts, mini-quiches and dip, a generations-old recipe of stuffed bitter melon and decadent desserts of tiramisu and fruit cake.

Thanks to all who carried beautiful platters of food to this potluck buffet- and here's hoping that in the new year we continue to see inspiring posts on our favorite food blogs, new recipes to bookmark, new techniques to learn and new ideas to share. Cheers, and thanks and hugs to my fellow food bloggers!

Butternut Squash Lentil Soup

We hosted a small dinner last night and the menu was an easy and satisfying one.

• Soup- With sweet seasonal butternut squash and hearty lentils, with a touch of curry
• Salad- Fresh greens with a choice of balsamic and ranch dressing
• Bread- Cheesy bread straight out of the oven
• Dessert- Warm brownies with coffee ice cream

The soup was something I made up on the fly, and even with the simple everyday ingredients, the taste was special enough to warrant a post here. This soup would be equally at home if it was served as a dal, with fresh rice and crunchy papads.

Kitchen King masala, that versatile spice mix, is what gives this soup an unexpected taste that has guests asking, "So what did you put in here"? If you don't have this masala, use your own favorite one.

Before starting with this recipe, you will need to cook butternut squash- either oven roasted (takes longer but is more flavorful) or cooked in the microwave.

Butternut Squash Lentil Soup

1. Rinse 1 cup brown lentils (whole masoor) and soak for a few hours if time permits.

2. In a large pot, heat 1 tbsp. extra virgin olive oil. Saute 1 medium chopped onion and 2-3 cloves minced garlic until translucent.

3. Add 3-4 cups cubed cooked butternut squash, soaked lentils, 2 tsp. paprika, 2 tsp. Kitchen King masala and 4 cups water or vegetable stock. Bring to a boil and simmer until the lentils are tender.

4. Taste for salt and seasoning. Add salt if required (you will if you used water in the previous step).

5. Garnish with fresh lemon juice and lots of minced herbs- either parsley or cilantro.

This cup of soup goes to Susan's My Legume Love Affair hosted this month by Priya at Mharo Rajasthan's Recipes.

To dunk into the soup, I wanted to make a pan of fresh bread and spotted the no knead garlic cheese flatbread in my bookmarks, from the Baker's Banter blog. I made the dough in my food processor and it came together in just a few minutes. Then I let it rise in the fridge for a few hours while I was at work, then transferred to an oiled pan and let it rise again for a bit while the oven preheated. The fresh bread was wonderful. Today I sliced up the leftovers and made crunchy breadsticks that you see in the picture.

The bread is going to Blog Bites: The Holiday Buffet.

It has been a while since I shared a knitting/crochet project on the blog. This is a little Christmas tree ornament I made for a swap partner, celebrating her first holiday as a knitter (she has been knitting for only a few months).

Finally, we got a plate of cookies artistically made by a little elementary-school-age friend. Isn't this reindeer cookie the cutest thing ever? I can't bear to eat him.

She also wrote me a very sweet card thanking me for the goodies and saying she "epeshely liked the hevanly rugula" awww- the baking was so worth it.

See you on Sunday evening with the Blog Bites Holiday Buffet. Sunday early morning is the deadline so if you have any last minute entries, please rush them to me. Enjoy this holiday weekend, everyone!

Season's Eatings

I spent a snowy Sunday baking up treats for the holidays. It is utter luxury to take a day off from weekend chores and social events and instead to chop chocolate, whip eggs, sprinkle spices, roll dough and fill the kitchen with the aroma of home baking. All while basking in the soft glow of a warm home while snow piles up outside the windows. 

This is the resulting gift box of festive eats, and the photo is my submission to No Croutons Required: The Festive Photos Edition. On the right is rugelach, a filled pastry, in the middle are little cups of sweet-spicy roasted nuts, and on the left are Dorie Greenspan's famous world peace cookies. 

I've written a post about the world peace cookies before, here. My baking skills have improved a tad in the 3 years since I wrote that post, because I was a little better this time around at chopping chocolate, getting the dough together and baking nicer looking cookies. This is one delicious cookie, with a touch of salt highlighting the chocolate flavor.  They are eggless, short-bread like and simply melt in the mouth. 

If you want to make cookie dough in advance and keep it on hand for last-minute baking, this recipe is perfect. I kept one roll of dough in the freezer and it came in very handy this week when I wanted to take cookies to a friend whose baby was in the hospital- we love you, baby Henry!

The second cookie was rugelach, a traditional Jewish cookie that I have wanted to make for a long time. The question is- which recipe to use? Dorie Greenspan has a recipe for rugelach with a chocolate filling but I wanted a more traditional nuts and cinnamon filling instead. The King Arthur blog wrote a very tempting post on rugelach last month and I decided to try that recipe instead. But baking day dawned and I had no sour cream on hand, so in the end I went with Ina Garten's recipe. 

The recipe is well-written and was a joy to make. The cream cheese dough rolls out beautifully. I used orange marmalade instead of the apricot preserves, and there is simply no need to puree this in the food processor as the recipe suggests. Instead you can nuke it for a few seconds if needed to make the jam easier to spread. I skipped the sugar-cinnamon topping after the egg wash but otherwise followed the recipe closely. 

Here are the rugelach- not bad for a first attempt. They taste fantastic- a rich flaky dough encasing a sweet nutty filling, and they are small enough that one or two make a satisfying accompaniment to a cup of tea.

You have to be careful to tuck in the ends securely when you roll the pastries; I had a couple of them open up while baking and it resulted in these little pizza slice-like cookies. 

I sent some of the rugelach over for V to share with his colleagues. One of them is a Jewish lady from Russia (which means rugelach are part of her tradition) and she wrote me a sweet e-mail telling me she loved them and could she have the recipe. An Indian woman living in St. Louis making rugelach for an Eastern European friend- I got a kick out of that.

Finally, the glazed roasted nuts- I participate in swaps on Ravelry where knitters send gifts to each other, and in one of these wonderful packages, a knitter named Linda sent me a bag of these nuts along with a recipe card. They are addictive little snacks and we enjoyed them, so I made a mental note to try the recipes around the holidays. The recipe calls for pecans but I used equal parts pecans and walnuts.

Spicy-Sweet Pecans & Walnuts

(adapted from a recipe by Linda on Ravelry)

1. Preheat oven to 300 F.

2. Line a large (11 x 17 inch) rimmed baking sheet with parchment paper.

3. In a small bowl, mix together

• 1 tbsp. kosher salt
• 2 tsp. cayenne pepper (or more or less to taste)
• 1 tbsp. paprika
• 1/3 cup sugar

4. In a bowl, whip 2 large egg whites until foamy. I did this by hand with a whisk.

5. Gently stir in the spices and 5 cups total of raw pecan and walnut halves. Be careful that the egg whites stay as foamy as possible while mixing. 

6. Spread the nuts in a single layer on the baking sheet and bake for 15 minutes.

7. Turn the oven down to 250 F. Rotate the sheet and continue baking for 15 more minutes. 

8. Let the nuts cool completely. Store in an airtight container. 

Here is the box of festive cheer, ready to be delivered.

Merry Christmas to all who celebrate it. Wishing everyone Happy Holidays during this last fortnight of 2010.

The Leaning Tower of Stickiness

V's birthday cake is something of a tradition in our home because this guy loves his sweets. As opposed to me. You could pour potato chips into a bowl and stick a candle in it and I'd be quite giddy with happiness.

Anyway, I spent the last month poring over blogs to look for this year's birthday cake for V. One baking book was mentioned a lot- Sky High irresistible triple-layer cakes by Alisa Huntsman and Peter Wynne (a niece and uncle team). I requested the book from the library and suddenly had so many options for the birthday boy to choose from.

Flipping through the book, I was eyeing a chocolate-hazelnut beauty and a dulce de leche cake but instantly knew THE one: triple-decker Boston cream pie. In our years in NYC, V has enjoyed many (and I really don't want to make an estimate here) Boston cream doughnuts from Dunkin Donuts. He loved that rich vanilla pastry cream encased in crisp fried dough. This doughnut is a take on a classic American dessert called Boston Cream Pie.

Boston Cream Pie contains no cream whatsoever and is not a pie. It does have a connection to Boston, having been invented by a pastry chef there. It is an airy vanilla cake filled with a rich vanilla filling and topped with a bittersweet chocolate glaze- full of simple and classic flavors.

I won't post the triple decker Boston Cream Pie recipe here because the recipe from the book has been posted in its entirety on two blogs, one for a 60th birthday celebration, and another for a 14th birthday party. It looks like people of all ages enjoy this flavor! Get the recipe from this blog if you'd like to try it.

The authors explain that cakes come in different varieties (I definitely learned something new here): butter cakes are the most familiar kind with butter and sugar creamed together and baking powder or baking soda to help them rise. Then there are the foam cakes like sponge cakes and angel food cakes where whipped egg whites give the rising action. Finally, chiffon cakes are a combination, containing both eggs and baking powder, plus some fat, usually oil instead of butter.

Their Boston cream pie is a chiffon cake, it uses 8 eggs- separated- where the whites are beaten to frothy ribbons with sugar before folding in yolks and oil and flour and baking powder. The batter is unbelievably light and airy and bakes into spongy golden cakes.

Meanwhile, I made the rich vanilla custard with egg yolks and some cornstarch and milk. Their directions were so detailed and precise that making the custard was a gratifying experience. In making this cake, it really helps to have two people working together because there's lots of whisking and stirring involved.

My only problem was that I used 8 inch cake pans instead of 9 inch ones as the book called for, resulting in taller cakes. Add to that the thick custard and sticky glaze and the result was an unsteady tower that did not look anything close to picture perfect. Next time, I will bake this in a sheet pan. Never mind sky high!

Here's the finished cake in its utterly sloppy but delectable glory-

The important thing is, the cake tasted fantastic. Even with 14 eggs (!!!) there was not a hint of eggy smell, just the glorious taste of vanilla and chocolate and a light and tender crumb soaking in the custard. Here's to another wonderful year for my wonderful guy!

Thanks for everyone who left thoughtful and inspiring comments on my last post; I've added some of your tips at the end of that post for all to read.

12 Tips to Minimize Food Waste

I've been reading the blog Wasted Food for several months. When the blog author, Jonathan Bloom, wrote a book about food waste in the US, I checked it out of the library and have been reading it over the past week.

We all know about the fact that there is a lot of food being wasted and we all agree that it is a bad thing. But the book has some stunning facts and statistics that got me thinking. In chapter one, the author talks about food waste at every stage from the time the food is produced until it end up in the kitchen- the farm, factories, transport, supermarkets. Chapter two is about why food waste matters- the economic impact, the environmental impact and the ethics. The third chapter describes the irony of food waste when there is so much hunger in the US and around the world; chapter four discusses how food waste mirrors a society that is driven by consumerism and mindless consumption. Chapter five talks about how our insistence on polished perfection in fruits and vegetables leads to so much waste of perfectly nutritious, edible food. Chapter six focuses on restaurant waste.

I am looking forward to reading the rest of the chapters about food waste at home and abut ways to tackle the problem. This book is a must-read for everyone who loves food and hates to see it wasted in such colossal amounts. If you are in the US, your local library probably has a copy.



If we expect any changes in policy on a national and global level, the mindset and action must start at home. Cutting out food waste completely (or as close to 100% as possible) remains a goal for me; I am not there yet.


These are my 12 mantras for cutting down food waste- that I keep chanting to myself. Reading this book made me want to share them with you. 

1. Keep the fridge clean and clutter free. Out of sight really is out of mind (and mouth). By knowing where everything is, food is not hidden or forgotten. I have zones in the fridge for prepared food (ready to eat, such as leftovers), dairy and eggs, fruits and vegetables, and for ingredient that need to be used up (half used cans of coconut milk or tomato, or a  partial block of cheese, say). Seeing these grouped together triggers the reminder to eat them up.

2. Plan meals. As my tea brews in the morning, I spend 30 seconds glancing at the food I have on hand in the fridge and pantry (and that needs to be used up quickly) and fashioning a menu for the day's dinner. I cannot expect to be too creative during the evening rush when we are already tired and hungry. As a bonus, the morning menu planning makes our evenings run very smoothly because deciding on the menu is half the battle. Instead of saying, "What do you feel like eating?" repeatedly to each other, V and I simply team up and cook dinner in 30 minutes while chatting about our day, with leftovers for lunch the next day.

3. Keep some fridge (and pantry and freezer)- cleaning recipes handy. Soup and stew is a good vehicle for all sorts of ingredients you may want to use up. I also like making mixed-vegetable subzis; they taste unique every time even with the same spices. And just about any leftover bits and bobs can be stuffed into a tortilla with cheese and cooked on a griddle with tasty results. In fact, my made-up meals are the ones that we seem to enjoy the most.

4. Be careful while trying "risky" recipes. This is a tough one for someone like me who gets tremendous joy from trying new things. But it is incredibly wasteful to try a new recipe and throw out the whole thing either because you messed up while making it or because it tasted awful. I try to choose recipes where I can predict that we will like them (and that I can make them properly) but it still happens about once a year. Last month, I tried making a burfi recipe for Diwali and it burned and was awful and had to be trashed :(  

5. Consolidate ingredients. The more ingredients you stuff into your kitchen, the higher the likelihood that they will expire or spoil before they are used up, or you will move from that home and trash the lot. After using recipes that called for diced tomatoes, pureed tomatoes, tomato paste and tomato sauce, I now buy only one tomato product- whole canned tomatoes and substitute it for all the other versions. Similarly, buttermilk powder keeps forever in the fridge instead of fresh buttermilk for baked goods and pancakes. If you like cooking from different cuisines, the varieties of oils and rices and spices seem to add up but I try to keep them in check so everything can be used up in a reasonable amount of time.  

6. You can always take seconds. Much is said about the "clean plate club" but I would never ever advocate leaving food on a plate in order to watch what one eats. Why not take smaller servings, eat every last bite and serve yourself some more if you are still hungry? 

7. Don't overeat. This is another waste of food at the most fundamental level, isn't it? 

8. Pause while shopping. The potential for food waste begins the second we buy the food. It is easy to lose control when you are in a food store with its enticing displays, when the word "sale" appears, when food is sold in gigantic bulk quantities that convince you that it is a bargain. But it makes sense to pause right there at the store and really ask- do I need this? Will I use it?  

9. Share. When we have friends over for dinner, I hand them empty food containers at the end of the meal and invite them to make themselves a lunch box for the next day. Far from being offended about being offered leftovers, everyone seems to be delighted at taking home extra food and that way it all gets eaten. When we visit friends, they similarly are happy to share leftover food with us. V's colleagues always seem to like it when I send over extra food and baked goods for them.

10. Less than perfect food is still 100% OK to use. You can stir-fry wilted greens and they still taste fine. You can cut the rotting spot off a tomato and still cook the rest. Dried out rice can be revived with a splash of water and a few minutes in a microwave oven or steamer. One has to use common sense and have a working understanding of food safety, but even ingredients that are not shiny and polished like what TV chefs use will result in good eats. 

11. Compost as much as possible. If you cook on a regular basis, a large portion of the trash you generate will be in the form of peels and scrapings of fruits and vegetables- and it is tragic if they end up in a landfill instead of returning to the soil as fertilizer by way of composting. I've had mixed success with this one.

I tried the Bokashi method (anaerobic fermentation) and it was a miserable failure (I can't bring myself to talk about it, it was that wretched, let's just say a lot of maggots were involved), most likely because the container I used was not airtight.

However, we have a wonderful community garden nearby and my neighbor happens to be the composting czar there. He has set up large vermicomposting bins there for the community to use (see a pic below). So I collect my kitchen scraps- vegetable peels, stalks, egg shells, tea leaves- in a box in the fridge and go over and dump them in the compost bin every 3-4 days. It has reduced our trash production very significantly. I will never go back to throwing kitchen waste in the garbage destined for the landfill.

12. Be a good role model. I was raised in a home where wasting food was just not the done thing. This had to do with principles and morals, not with any lack of food. All my life, I will rinse out cans of tomato to add to the curry and scrape out the last smidgen of jam with a piece of bread- because it is ingrained into me that this is the right thing to do. Whether we realize it or not, others (especially kids) are watching us and copying our behavior, good or bad.

Do you agree with this list? What would you add to it? What is your own attitude towards food waste?

Edit: Thanks to everyone who wrote thoughtful comments on this post. Here are some of the tips you all shared-

1. PleaseDoNotFeedTheAnimals: Make a weekly meal planner the day before you go food shopping. 
2. Amruta: Shop 2-3 times a week.
3. Namita: If you've cooked too much food, freeze the excess.
4. Niranjana: Quit the warehouse shopping habit. 
5. Harini-Jaya: Recycle leftovers into new dishes, like making vegetable cutlets with them. 
6. Johanna: Get to know the flavors you love so you can focus on them in the kitchen.
7. Desiknitter: Add stems and stalks (eg. from spinach and cauliflower) to dal instead of discarding them.
8. Sue: Feed veggie scraps to your free range chickens and meat scraps to your dogs!
9. Mina: Be grateful for leftovers- it means you have food for a day that has not even dawned yet.
10. Miri: Plan meals so you can use up the most perishable vegetables (eg. greens) very quickly after buying them.
11. Anusha: Those little packets of ketchup and sugar in restaurants- use them at home or return them as soon as you are seated so they are not wasted.
12. Raaga: To keep vegetables from rotting in the crisper, chop them and freeze them while they are still fresh.
13. Amruta: Check out Shelf Life Advice to maximize usage while minimizing waste.
14. Angela: Have a "Smörgåsbord" night and enjoy a dinner of leftovers where everyone gets a little bit of everything until the fridge is empty.
15. Lakshmi: "When we are aware of what we eat, how we cook, and how the food nourishes our body and our soul, we truly respect food and treat it well."
16. Caffettiera: Prepare a big pantry-cleaning buffet and invite all your friends!
17. Diane: The 5 minute rule to control impulse buying- When something new and exciting catches your eye while shopping for food, put it down and come back to it after finishing your shopping.

Thanksgiving 2010 Diary

This post will be updated as the day progresses, in a kind of "live blogging" style- a diary of a day of cooking and baking. 


Thursday, Nov 25- Thanksgiving 2010 is about to dawn. At 5:30 this evening, there will be about 6 hungry guests arriving here. All I have done so far is grocery shopping and menu planning. Everything else will happen (one hopes) in the next 11 hours.

It is 6 AM and I am showered and dressed for a day of cooking. The first order of business- to jolt myself fully awake with a cup of strong chai and eat a bowl of peanut butter oatmeal. No sense in cooking on an empty stomach.

6:30 AM: Off to clean the kitchen thoroughly and mop the kitchen floor, to start off on a clean slate.

7:08 AM: The kitchen floor is drying quietly so I can take a break and tell you the menu. It is a bit of a hodge-podge, Indian dishes jostling with modified American favorites, just like in our lives.

Butternut Squash Soup with Coconut & Curry

Caramelized Onion & Mushroom Pizza

Ranch Dressing with Crudites & Potato Chips for dipping

Dal Makhani

Paneer Korma

Pull-Apart Rolls

Sweet Potato Fries

Chocolate Pecan Pie

Vanilla Ice Cream

7:26 AM: I'm starting with the pie crust, using this recipe but halving it because I will make an open pie. Right now, 1 stick of butter has been cubed and is chilling in the fridge. 

   

If you are celebrating Thanksgiving tonight, please do share your menu or your plans for the special dinner.

8:05 AM: The pie crust came together in a couple of minutes and is now chilling in the fridge. I'll make the pie around noon.

Meanwhile, I peeled and cut the sweet potato fries and filled up a 9.5 cup capacity container to be stored in the fridge. I estimate this will be a single layer on the 11 X 17 inch baking sheet. All I have to do tonight is toss these fries with olive oil and seasoning (which I made a couple of days ago) and bake.

I am anxious about the sweet potatoes oxidizing and getting brown spots as they sit in the fridge though- is this something I should worry about?

Meanwhile, I am trying to be as "green" as possible by storing pie dough in a bag that tortillas came in (instead of plastic wrap) and composting the sweet potato peels. I will also reuse the food processor for pizza dough before washing it. And use a dish towel to cover pizza dough instead of plastic wrap.

Dale and V are out for their long morning walk. We have drizzly, cold and grey weather here today.

9:17 AM: I took the time to drink a cup of coffee and have a snack (umm- defrosted mock chicken nuggets with sriracha sauce; please don't judge me), then tidy the kitchen for the next bout of cooking.

The pizza dough is made (I substituted 1/2 cup rava/semolina for some of the all-purpose flour because it adds a wonderful crunch and tenderness to the crust) and is rising on the shelf above a heating vent (the only way it will rise properly on this frigid day). 3 onions are caramelizing in a pan on the stove. I hacked open a butternut squash and it is cooking in the microwave oven.

As a rule of thumb, I have no more than 3 tasks going on simultaneously in the kitchen. More than that simply asking for trouble. One task has to be in the background (like dough rising), one that does not need constant attention (like squash in the microwave which will beep when done) and the third that needs attention every few minutes. Note that if you are blogging while doing 3 kitchen tasks (such as me, right now), all bets are off.

V is cleaning the home while watching Kung Fu Panda on TV.

Meanwhile, Dale came back from his walk and strolled through the kitchen with muddy, wet paws. The floor had been clean for a record 85 minutes.

10:34 AM: The pizza topping is ready and in the fridge. I chopped the olives really really fine so Neighbor Girl won't notice. She hates olives although yesterday she loyally told me, "I'll eat anything you make". Yes, flattery certainly will get you everywhere with me.

The squash is cooked and cooling. I'll make the soup right before eating.

I took a short break to paint my toenails and then set out glasses, plates and bowls on the table- all completely mismatched of course because I don't have a full set of anything for 8 people, but we still like it better than using disposable stuff.

Meanwhile, here are the latest shenanigans from Dale, or Scooby Don't as we have been calling him. This past weekend we were dog-sitting for a friend, and their dog is a 20 pounder (as opposed to Dale's 80). Predictably, Dale climbed on Carter's tiny bed and tried it on for size, squashing it.

Remarkably, 3 days later, he had practiced squeezing him body into such a compact bundle that he was able to fit into the little bed, oozing out of the top like an overfilled muffin. And that's the latest on the pooch.

I'm pressure cooking dals and the cooked is calling out to me...got to run.

12:48 PM: Yikes- we are in the PM now!! But I am right on schedule, I think.

V and I worked in an assembly line and quickly cut up a tray of vegetable sticks- beets, carrots, cucumber, daikon radish. This is the only raw food/salad in the meal but there's a lot of it to go around.

Next up, the pie. I'm using this recipe. I managed to roll the dough out without too much hassle; here it is laid out in the pie plate.

Next step: blind-baking the pie. I have a jar of "pie weight" beans, a handful of rajma which has been set aside for this sole purpose and which can be reused over and over. 

Neighbor Girl just texted me to say that she will be here in an hour to "help" me. Which means everything will now take me twice as long to do. On the other hand, it will twice as much fun. Not a bad trade-off. 

2:00 PM: Out of nowhere, we have the first snow of the season here in St. Louis! It is coming down, fast and furious. V clicked this pic of the backyard- quite the winter wonderland (and to think two days ago we were wearing T-shirts outside).

Meanwhile, the chocolate pecan pie is baking in the oven. My modifications of the recipe: I reduced eggs to 3, cut down on both sugar and syrup amounts, added some vanilla, used brandy instead of coffee liqueur.

I'm taking a short break for a cup of chai and some knitting. I am knitting a DNA scarf for V's colleague who saw him wearing it at a party and fell in love with it. Few more rows and this scarf will be done.

5:22 PM: Whew- The three of us- V, Neighbor girl and I rallied and made soup, two curries, rolled rolls, made pizza and then I cleaned up the mess. The pie looks fantastic but let's see what it tastes like (pics to follow).

Happy Thanksgiving to all who celebrate it- I am thankful to you for reading my words and grateful for being part of this wonderful community where I learn something new every day.

Chocolate Espresso Pecan Pie

(adapted from this recipe from Use Real Butter)

1. Roll out a pie crust and blind-bake it. Let it cool. 

2. To make the filling, melt 3 to 4 oz. dark chocolate with 2 tbsp. butter in a medium bowl in the microwave. Nuke in 15 second spurts them gently stir to distribute the heat. Overheating will scorch the chocolate. 

3. In another bowl, whisk 

• 3 eggs
• 2/3 cup sugar
• 1/4 cup light corn syrup
• 1/2 tsp. kosher salt
• 2 tbsp. espresso powder (dissolved in 1 tbsp. hot water)
• 2 tbsp. brandy
• 1 heaped cup toasted pecans, chopped

4. Add melted chocolate to above mixture and stir. Pour into the baked pie shell. Decorate with some pecan halves.

5. Place filled pie on a baking sheet. Bake at 350 F for 50 minutes or so. 

6. I had scraps of pie dough left over from trimming the edges, so I gathered them, rolled them out again and cut little leaves. I placed the leaves on the baking sheet next to the pie and baked them. Then I used the pastry crust leaves to decorate the pie.

The pie was outstanding- the deep rich mousse-like filling and the crunchy pie crust all went together so well with a scoop of vanilla ice cream. 

This dark lovely pie was adapted from a recipe on another blog, and it goes to Blog Bites: The Holiday Buffet.

We had a wonderful Friday-after-Thanksgiving, feasting on leftovers. I barely ate any of this food on Thursday because cooking seems to satiate me, but I enjoyed them yesterday. We skipped the malls and instead went to see the latest Harry Potter movie.

See you on Sunday!