Chorizo Tagine with Lentils and Fenugreek - green lentils are cooked in a mixture of onions, garlic, chorizo, diced tomatoes, fenugreek, turmeric, sugar and water. Finished with some cilantro and served with some yogurt
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that looks wonderful, I’ve had my eye on this recipe for about a year, a place near us serves it with thinly sliced ginger and roasted peanuts, a little spicy, pairs really well with beer. To my eye, the recipe seems like a lot of work with some hard(er) to source ingredients, so I haven’t pulled the trigger yet.
best,
Thanks, yeah the hard part is probably finding some of the ingredients depending on local availability. It’s pretty easy to make if you have a grocery in your area that sells galangal, lemongrass, turmeric, and makrut lime leaves. I’ve found the latter three pretty easily, the galangal is a little bit harder to find in my area but a lot of Asian markets have it. Oh and also the shrimp paste / gapi - you want the paste and not the paste in oil. If you can’t find shrimp paste locally Amazon does have it albeit marked up.
I made another batch of sai ua recently and used the immersion blender method in the recipe rather than a food processor to make the paste, I think it worked better with more of a mortar and pestle like result.
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I really envy those who can eat beans!
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What a birthday treat!
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It is early Tuesday afternoon where I live and time for me to set down the plans for this week’s- end meals.
Friday, the 14th—Pi Day. Spinach and mushroom quiche, green salad, maybe garlic toast.
Saturday, the 15th—Ides Day. Entree sized Caesar chicken + salad with homemade sourdough croutons.
Sunday, the 16th—St. Urho’s Day. Pülla will be baked, served with coffee milk mid afternoon, roasted lamb and potatoes with coffee gravy for dinner. Yellow beet salad. Grapes.
Monday, the 17th—St. Patrick’s Day. Grilled salmon with lemon butter sauce, smashed Yukon gold 'taters, steamed carrots with parsley and Guinness cake for dessert.
Tuesday, the 18th—Back to the regimen. SIBO, low FODMAP, NASH, low carb, low fat, b-o-r-i-n-g…
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On this end it feels like we’re eating them non-stop. Tonight: beans.
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Good for you! I love 'em, they no longer love me😣
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I love the successive special days in March! Thanks for acquainting me with St. Urho’s Day. And then, Nowruz, Persian New Year, March 20.
Minestrone(ish?) with chicken Italian sausage, kale, chickpeas, white beans, carrots, celery, onions, garlic, diced tomatoes and sauce, chicken broth, herbs, Parm, zucchini, olive oil, and fresh tomatoes. Floated a few cheese tortellini in it for fun/kid appeal.
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Ez pz shpaghett with hot Italian sausage. I fried up some red onions and garlic, added the cooked sausage, sauteed then for a bit and dumped in some Muttu tomato/basil sauce.
No extra heat/spice tonight, as that pizza with Calabrian chili oil did a number on my gut last night, aka heartburn.
#noregerts
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This stopped me in my tracks…not because of St. Urho (of which I was unaware so thanks. We may check out Finland this summer) but because of coffee milk, which is the state beverage of RI (I’m a native RI’er). Fabulous!
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First, what’s in the green sauce? Is it like Haitian epis? (it looks similar).
Second, why not eat that fantasticly beautiful skin???!!!
Looks great!
Chaos at work so I turned to the kitchen today to provide some respite. So, I made the usual 3 different meals (done in < 1 hour because I had already made a veggie stew).
B bought a bunch of hake on sale at Whole Foods yesterday. I’ve never cooked it but have eaten it. After consulting old HO posts (eg, @GretchenS’s), I decided I didn’t want to deal with falling-apart fish on top of falling-apart work. So I carefully layered (ie, dumped) some of the hake filets atop the veggie stew I made on Sunday (consisting of beans/soy ground beef/discounted green peppers from the local Japanese market/canned tomatoes). Topped with lots of flat-leaf parsley that I’m trying to unload and my rice/wheatberry mix. That was for B.
For Spring Onion, breaded chicken tenderloins with my rice mix, katsu-style (ie, drizzle tonkatsu sauce over the chicken). For me tonight and for me and B tomorrow night, Smitten kitchen’s mushroom bourgignon with chickpeas for protein. It’s not exactly bourgignon weather in Greater Boston (it’s been in the 60F’s the last 2 days) but I had a ton of loose mushrooms. Mom and I grocery shopped together a couple of weekends ago and went to a shop with tons of loose mushrooms—when I see unpackaged/no-plastic produce, I go into overdrive.
Everyone was happy. Which I guess is the goal at the end of the day. I used my microbe-themed plate from a Maine potter in honor of the 5-year anniversary of the WHO Covid announcement.
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Thank you for sharing this list. I love holidays that have special meals/food. My favorite is St Joseph’s Day, March 19. The traditional fare is bucatini pasta with a traditional sauce of tomatoes, fennel, sardines, onions and raisins.
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It was a sorta-Peruvian condiment made with a blend of Aji Amarillo, scallions, whole milk yogurt, Duke’s mayo, garlic, cilantro, fresh mint, parsley, salt and pepper. I used the herbs in place of huacatey (black mint paste, which I can’t easily access here.).
The adults in my household are cutting saturated fat for blood cholesterol’s sake. I had a little 
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Great way to salvage the day and turn your attention to home after such uncertainty today and later at work! That’s really, really hard to deal with. Best wishes to you and others for continuing on.
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A project cook today.
Gateau de crepes with a spinach-shallot-gruyere bechamel. Salad greens with a strawberry-rhubarb vinaigrette.
We’ll be eating the crepe cake for days (a good thing).
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Adding St. Joseph’s Day, the 19th, to the March list! Thanks.
