There's always something about cooked cabbage that I don't quite like-I don't know what it is, it isn't the taste or texture. Anyways, I decided to give this soup a shot and found it pretty good! very filling and rich, despite having no meat or even broth in it. Just a lot of tomatoes and cabbage. I simplified a little by cutting the carrots and onion super tiny in the food processor before I started and using crushed rather than whole tomatoes so I could skip the immersion blender step. I added some chopped dill at the end, and topped it off with creme fraiche. It's deliciously unique tasting, and while there is still that weird cabbagey-ness, it was diminished enough that I had some leftovers for lunch today and froze rest instead of immediately removing all traces of the dish from the house like I did last time I cooked cabbage.
2. Cardamom-Oatmeal pancakes, adapted from here
While they look beautiful in the NYT pictures, and sound simple enough in the recipe, these were a pain in the ass to make. I think the recipe made seven or so pancakes, and I had two that turned out well. Those two were delicious, but the other five were soggy on the inside and burnt on the outside and just gross.
3. Pumpkin bread with chocolate chips and pecans, for my lab. I told them offhand that I baked when I was stressed out, and they have since been threatening to ruin my experiments or sabotage my rig to build stress and induce baking. This will hopefully ward off such talk for a while.
4. Tagine-style Chickpea and fruit stew with cilantro-mint couscous.
My own cobbled together recipe-another vegetarian dish, warm and spicy and filling. Good for cold winter nights!
1 comment:
The pumpkin bread sounds/looks amazing! Glad you are getting to cook more :)
~Johanna
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