(no subject)
Well, the last batch isn't even out of the oven yet (13 more minutes), and I'm here to tell you about my long afternoon's adventures in cooking.
(Hey, I finished Guibert of Nogent: Portrait of a Medieval Mind - that has to count for something, right?)
So yes. Food. First of all, I made soft pretzels, as laid out in the "Cooking Class" section on p. 151 of the October 2007 issue of Canadian Living. I was hoping to find a link to the recipe to share with you, but failed. Let me know if you want it.
My inspiration for tonight's supper also came from the same issue, from the last page of the "Health Check presents Healthy Choices" advertising section. There, it's called samosa timbales. However, I seriously altered the recipe in consultation with another samosa filling recipe, and I think "samosa timbales" is a lame name, so I'm going to give you my recipe and call it something even more lame...
Nekkid (pseudo) Samosas!
Peel, cut up, and boil 4-5 medium-sized baking potatoes until very soft. Drain and mash together with 3-4 tbsp margarine or butter. Let cool.
In the meantime, dice 1/2 onion and 1 carrot and mince 1-2 cloves garlic. Saute in some cooking oil with 1/2-1 tsp mustard seeds (if desired) until onions are translucent and carrots are slightly softened. Let cool.
Stir together mashed potatoes and onion mixture. Add 2-3 tsp curry powder (I used 3 tsp of my mom's homemade curry powder that she sent me in my birthday parcel). If desired, add 1/4-1/2 tsp red pepper flakes. Add salt to taste.
Mix in approximately 1/4 cup each frozen peas and frozen corn.
Add 2 eggs and mix well.
Spoon mixture into 12 well-greased muffin tins. Bake for 30 minutes at 400 degrees F or 40 minutes at 350 degrees. Let stand for 5-10 minutes after removing from oven, then loosen with a knife around edges. Remove carefully, as Nekkid (pseudo) Samosas will be fragile and prone to leaving their bottom halves behind. CONSUME!
I suppose this mixture could also be made into a loaf with appropriate adjustments to cooking time. I'm planning to wrap most of my Nekkid Samosas up and freeze them for lunches, with the exception of the ones that didn't quite make it out of the pan in one piece.
And here they are - Nekkid Samosas!
And here's my entire supper: Nekkid Samosas and Pretzel!
(Note the caraway seed on the pretzel. OM NOM NOM. I did the other half of the batch with fennel seed. NOM)
So that's pretty much taken the last four hours. So much for uh... work. Yeah, that. Specifically now Gender and Genre in Medieval French Literature. I think I'd better go and have a cup of tea and read that for an hour or so before I mop the floors and call home.
(Hey, I finished Guibert of Nogent: Portrait of a Medieval Mind - that has to count for something, right?)
So yes. Food. First of all, I made soft pretzels, as laid out in the "Cooking Class" section on p. 151 of the October 2007 issue of Canadian Living. I was hoping to find a link to the recipe to share with you, but failed. Let me know if you want it.
My inspiration for tonight's supper also came from the same issue, from the last page of the "Health Check presents Healthy Choices" advertising section. There, it's called samosa timbales. However, I seriously altered the recipe in consultation with another samosa filling recipe, and I think "samosa timbales" is a lame name, so I'm going to give you my recipe and call it something even more lame...
Nekkid (pseudo) Samosas!
Peel, cut up, and boil 4-5 medium-sized baking potatoes until very soft. Drain and mash together with 3-4 tbsp margarine or butter. Let cool.
In the meantime, dice 1/2 onion and 1 carrot and mince 1-2 cloves garlic. Saute in some cooking oil with 1/2-1 tsp mustard seeds (if desired) until onions are translucent and carrots are slightly softened. Let cool.
Stir together mashed potatoes and onion mixture. Add 2-3 tsp curry powder (I used 3 tsp of my mom's homemade curry powder that she sent me in my birthday parcel). If desired, add 1/4-1/2 tsp red pepper flakes. Add salt to taste.
Mix in approximately 1/4 cup each frozen peas and frozen corn.
Add 2 eggs and mix well.
Spoon mixture into 12 well-greased muffin tins. Bake for 30 minutes at 400 degrees F or 40 minutes at 350 degrees. Let stand for 5-10 minutes after removing from oven, then loosen with a knife around edges. Remove carefully, as Nekkid (pseudo) Samosas will be fragile and prone to leaving their bottom halves behind. CONSUME!
I suppose this mixture could also be made into a loaf with appropriate adjustments to cooking time. I'm planning to wrap most of my Nekkid Samosas up and freeze them for lunches, with the exception of the ones that didn't quite make it out of the pan in one piece.
And here they are - Nekkid Samosas!
And here's my entire supper: Nekkid Samosas and Pretzel!
(Note the caraway seed on the pretzel. OM NOM NOM. I did the other half of the batch with fennel seed. NOM)
So that's pretty much taken the last four hours. So much for uh... work. Yeah, that. Specifically now Gender and Genre in Medieval French Literature. I think I'd better go and have a cup of tea and read that for an hour or so before I mop the floors and call home.