I wanted to write a quick post to introduce you to a great source of joy in my life these days, 101cookbooks.com. After our beautiful night of stuffed peppers back in Glasgow in June, I know you will appreciate it! I'm starting to worry that I'm going to fail school because I like cooking so much. I just can't stop! Today I made chili, cornbread, and eggplant hummus. Yummy. I also went on a bike ride, and read the newspaper. Now, I guess it is time for homework.
But first, here are a few recent favorites from 101 cookbooks!
Beluga Lentil Crostini
Now, I don't know what the heck a beluga lentil is, but I did have the tail end of a batch of French blue lentils that I'd originally cooked up with onions, garlic, tomatoes, and cardamom sitting bored in the fridge, bemoaning me to do something with it. My friend Annie was having a last-night-in-America potluck, so I bought a loaf of bread, cut it into little slices which I then burned terribly, scraped the burnt bits off and put goat cheese and lentils on top, as inspired by this recipe. Both delicious and portable!
Curried Pumpkin Seeds
Okay, so I shouldn't need a website to tell me to toast pumpkin seeds. But it had never occurred to me to do it with curry, and it turned out deliciously! I actually used the seeds of butternut and acorn squash, but it's all in the same family.
Farro and Roasted Butternut Squash
I used whole wheat instead of farro, and, for lack of time, cooked the butternut squash, garlic, and onions in the wok instead of in the oven, and I was thoroughly pleased with the results! Raia and I often have huge containers of things in the fridge, and you've never seen us go through one so quickly. This is quite possibly my favorite recipe out of all of them, which is saying a lot!
The thought of cabbage in soup made me shudder, too, but I'd had such luck with the last recipe that I thought I'd just try it. Plus, I had a huge cabbage from my CSA and I didn't know what to do with it! It turned out to be quite yummy and nourishing, perfect for the sicky I was last week. I think the most important thing is to not put the cabbage in until the very end, and the texture is actually very nice!
Thai Spiced Pumpkin Soup
My christening of my blender, just the other day! I don't have any of this Thai red curry paste, but I put in chilli paste, chilli powder, and paprika-seasoned salt instead, and I thought it was extremely good. Raia and our friend Brett and I ate this along with apple-radish salad and spiced cider, and then we really knew that fall was here!
Well, today I was cooking from imagination, but my next plan is Pepita Salad. 'Tis the season! What are you guys cooking these days?