My super retro book just published!!
My book Lifestyles in Early South Asia: A Sourcebook for Time Travelers has been partially released!!! It was decided that it was so large it would be released in 3 volumes -- I love multiple-volume works myself! It's got lots of ancient menus and even recipes -- though please note there are more recipes in later years, which will be produced and released asap!
Some lovely overnight oats with cardamom
Sweet but unsweetened! Cardamom Overnight Oats
Layer in your overnight cereal container (I love a glass one with a lid) in order (I love to make more than 1; this is just for 1, but easily doubled etc into additional containers):
• ½ banana, sliced thickly (frozen is fine, perhaps even preferable)
• ½ cup oats
• ½ tsp cardamom
• pinch salt
• about ¼ cup blueberries (frozen is fine; smallish size is preferable)
• scant ¾ cup milk
• if you have them: about 1 tbl dried mulberries
• about 1 tbl pumpkin seeds
• about 8 whole toasted almonds
- very adapted from Baked Blueberry Banana Bread
in Anni Kravi's Porridge
(She suggests another lovely thing: edible dried flowers over top in the morning!)
Layer in your overnight cereal container (I love a glass one with a lid) in order (I love to make more than 1; this is just for 1, but easily doubled etc into additional containers):
• ½ banana, sliced thickly (frozen is fine, perhaps even preferable)
• ½ cup oats
• ½ tsp cardamom
• pinch salt
• about ¼ cup blueberries (frozen is fine; smallish size is preferable)
• scant ¾ cup milk
• if you have them: about 1 tbl dried mulberries
• about 1 tbl pumpkin seeds
• about 8 whole toasted almonds
- very adapted from Baked Blueberry Banana Bread
in Anni Kravi's Porridge
(She suggests another lovely thing: edible dried flowers over top in the morning!)
A great day in the kitchen!
Today is November 8, which is National Cook Something Bold Day!
Today is possibly also a Festival of the Kitchen in some places in Japan, I read in one old book -- but I have not been able to confirm this festival nor to get details on how it's celebrated. However, what a wonderful idea to have such a festival -- I've put it onto my calendar for next year to dream up suitable ways to celebrate such a holiday for myself. How about a quick spruce-up and getting any new helpful cooking appliances I've been needing?! as well as wonderful food from my "hearth" of course...
Back to Cook Something Bold Day! I'm celebrating with these dishes today:
breakfast: A Persian Porridge, which was amazing (recipe below) (served with cappuccino -- it's also National Cappuccino Day!!)
lunch: I'm going to try an eggplant-mint-yogurt dish from a new-to-me cookbook (also using some frozen charred eggplant I never tried -- for some reason this summer and early fall saw no eggplant in my shops)
dinner: I'm going to do a good chicken curry I've been doing since oh 1996 maybe...
PERSIAN PORRIDGE: Relaxing & Appetizing Aromatherapy in a Bowl!
for 2
This is best set up the night before.
Put into a saucepan the night before and store in the refrigerator:
1 cup barley flakes (I like what I found at https://www.vitacost.com/shiloh-farms-organic-barley-flakes )
1-1/8 cup water
1 cup milk
at least 1 tbl honey
a few cut-up dried apricots
a couple cut-up dates
pinch of salt
about 1 tbl rosewater (the only safe type I've found is at https://www.vitacost.com/north-american-herb-spice-essence-of-pure-rose-petals )
In the morning, simmer until done (about 6 minutes).
Top with
pistachios
almonds (nice if you have leftover glazed sliced)
Adapted from Rachel Khoo's Muesli & Granola
Today is possibly also a Festival of the Kitchen in some places in Japan, I read in one old book -- but I have not been able to confirm this festival nor to get details on how it's celebrated. However, what a wonderful idea to have such a festival -- I've put it onto my calendar for next year to dream up suitable ways to celebrate such a holiday for myself. How about a quick spruce-up and getting any new helpful cooking appliances I've been needing?! as well as wonderful food from my "hearth" of course...
Back to Cook Something Bold Day! I'm celebrating with these dishes today:
breakfast: A Persian Porridge, which was amazing (recipe below) (served with cappuccino -- it's also National Cappuccino Day!!)
lunch: I'm going to try an eggplant-mint-yogurt dish from a new-to-me cookbook (also using some frozen charred eggplant I never tried -- for some reason this summer and early fall saw no eggplant in my shops)
dinner: I'm going to do a good chicken curry I've been doing since oh 1996 maybe...
PERSIAN PORRIDGE: Relaxing & Appetizing Aromatherapy in a Bowl!
for 2
This is best set up the night before.
Put into a saucepan the night before and store in the refrigerator:
1 cup barley flakes (I like what I found at https://www.vitacost.com/shiloh-farms-organic-barley-flakes )
1-1/8 cup water
1 cup milk
at least 1 tbl honey
a few cut-up dried apricots
a couple cut-up dates
pinch of salt
about 1 tbl rosewater (the only safe type I've found is at https://www.vitacost.com/north-american-herb-spice-essence-of-pure-rose-petals )
In the morning, simmer until done (about 6 minutes).
Top with
pistachios
almonds (nice if you have leftover glazed sliced)
Adapted from Rachel Khoo's Muesli & Granola
A No-Sugar Good Fruit Compote
A lot of retro menus call for this sort of dish, and I've been
looking for a recipe we like and have figured out a great version!
Unlike most stewed fruit/fruit compote recipes I've seen, this has no added sugar, but it's actually tastier than any I've tried!
a useful way to use up apples and/or pears that end up not being as tasty as you'd like; easily doubled etc
Mix in pan and simmer until done (about 20 minutes), stirring every 5 minutes:
½ cup water
2 tbl sherry
¼ tsp cinnamon
¼ tsp cardamom
1 apple cut into chunks
1 pear cut into chunks
½ cup dried apricots
Much changed from The Pressured Cook by Lorna Sass
Unlike most stewed fruit/fruit compote recipes I've seen, this has no added sugar, but it's actually tastier than any I've tried!
a useful way to use up apples and/or pears that end up not being as tasty as you'd like; easily doubled etc
Mix in pan and simmer until done (about 20 minutes), stirring every 5 minutes:
½ cup water
2 tbl sherry
¼ tsp cinnamon
¼ tsp cardamom
1 apple cut into chunks
1 pear cut into chunks
½ cup dried apricots
Much changed from The Pressured Cook by Lorna Sass
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