There’s nothing I hate more than a cold. This past week was pretty bad health-wise for those of us at the law school. It seemed like all of my friends were sick, and my friend Amanda and I got pretty bad colds. All of my Vitamin C consumption just couldn’t stave off the law school germs. It probably didn’t help that I’ve been staying up late doing work for the past week and a half, but what’s done is done. I’m just hoping that I’ve fulfilled my cold quota for the year and that the germs will now leave me alone. What can I say? I’m an optimist sometimes.
After a week of soup, soup, and more soup, I was really craving something hearty last night. I spotted this recipe for vegetarian burger a few days ago on Tastespotting and pinned it within seconds of reading the ingredient list. I love black beans. Black bean soup, black bean salad, black beans burritos. You name it, I will eat it. And I love veggie burgers. I’m always looking for more ways to get in my daily dose of protein, and this was just the ticket. It’s hearty and flavorful, and you can easily adapt it to what’s in your kitchen.
The original recipe calls for quinoa, but I am somehow completely out. So I substituted farro. While the grains normally take 35 to 45 minutes to cook, Trader Joe’s now makes a great ten-minute variety. I am actually obsessed. If you haven’t tried farro yet, you definitely should. It’s nutty and filling, and Oprah has classified it as a health food (so it must be true). All I know is that I feel great eating this whole-grain, and it doesn’t hurt that it tastes fantastic!
A few Saturdays ago, I visited one of my favorite Ethiopian restaurants in D.C., Etete, with my friends West & Amanda (of apple and pumpkin picking fame). I love trying different ethnic cuisines, and Ethiopian food is definitely near the top of my list. We settled on the vegetarian combination (without fish), some Kitfo (a spicy beef curry), and Yebeg Alicha (a milder lamb stew). Everything was delicious. While I love the meat curries, I’ve mentioned before on the blog that I’m not much of a meat eater. As a result, it was only natural that my favorite part of the meal wound up being the variety of lentils in the veggie combo.
This, of course, made me crave some of my mom’s parippu. If you’ve ever eaten Indian food, this is probably better known to you as Daal. Just think of this as the Kerala version of the dish. I wound up calling my mother so many times last night that she thought I’d been in some sort of accident when she saw all the missed calls. Nope, just needed the recipe.
While I was pleased with the results, this would have benefit from some cilantro and curry leaves. I, of course, had neither because I ran out of the former and pretty much never have the latter. What can I say? I’m a bad Indian. Cilantro or not, this dish is delicious, healthy, and easy to make. And, now that Trader Joe’s sells red lentils, you really have no excuse not to make this. Happy eating!
On a dreary Monday a few weeks ago, Rosemary and I, consumed with fear over the impending release of our LSAT score, had reached a ridiculous state of near- hysteria. We were all-but convinced that we had both failed the test and had no chance of getting into law schools. We had reached a point of no return, a point where even Disney movies and cuddling with Rosemary’s kitten could not save us. We needed comfort food fast, so we ran to our reliable Safeway, gathered up some ingredients and escaped into the worry-free confines of Rosemary’s kitchen where we tried to de-stress the best way we know how: one spoonful of sanity at a time.
Now, Rosemary, being the good South-Asian that she is, suggested we cook with lentils, but I have always associated comfort with spice, so we compromised, finally settling on a dish that combined lentils with chorizo into a wonderful bowl of spicy-flavorful goodness that more than satisfied us both.