Last week when I was at yoga class with my stomach beginning to not feel well with the bug going around, my yoga instructor, Dolly Lai, recommended this meal. Unfortunately, it was Saturday before I was able to get to the Indian grocery to get the yellow mung dahl. Nonetheless, it worked fabulously. My rumbling stomach calmed down, and I was able to finally eat some food.
This recipe is good for settling the digestive system. It is also great for young kids. Using yellow mung lentils is essential as they are easy on stomach. Top with a little plain yogurt if you want.
Mung (Moong) Kichdi:
In a little oil saute a bit of 1/2-1 tsp cumin seed. When the seeds start to pop add just a bit of tumeric. Stir quickly. Next, add 1 cup yellow mung dahl, rinsed thoroughly, and 1 cup basmati. Stir to coat with oil and add 4 cups of water. Bring to a boil, then turn to warm and cover. Cook 15-20 minutes until water is absorbed and lentils and basmati soft.
Tuesday, March 27, 2007
Sunday, March 25, 2007
Durango Grill
Culinary Adventures have been a bit few this week as I've spent the latter part of the week down with a stomach bug. So we've been sticking to the tried and true, the easy and close-by. One of our local favorites that meets this category is Durango Grill on Imperial Highway in Brea (between Brea Blvd. and Randolph). This casual taco shop used to be one of the outposts of the Taco Mesa family, but a couple years back changed its name, although the owner I believe is the same. We've been eating there frequently since we moved to town 4 years ago.
I'm picky about my burritos. And frankly most places don't live up to my expectations. I hunger for those Mission Burritos in San Francisco, which I know many would argue are not "real" burritos. Nontheless, I like that combination or rice, beans, cheese, choice of meat, salsa, maybe lettuce and tomato all rolled together that you find in every burrito spot in town. Give me "spicy chicken," any day. Having now lived here in the Southland and in Texas, the burritos have often been weak in comparison. And let's not even talk about Wahoo Tacos. What is with that place? If I have to *pay* for my salsa in taco shop, there is just something absolutely wrong with the place.
Durango Grill is my favorite joint around. It is the place we go to if we don't know what else to have for lunch or we need something quick. Our daughter has gone there since she was an infant and now asks for the place by name. So child friendly it is. The owner's own son is sometimes there helping out dad. The daughter person loves the kids quesadilla plate with rice and beans. She can devour the entire thing, and it is not a small amount of food.
The husband usually has a burrito plate, often a special called "the phoenix burrito." I tried this last week and it was very good with veggies and chicken, served wet. I, however, almost always have the tacos, either blackened fish or blackened chicken. This week I had the blackened fish covered with cajun spices and grilled quickly, then served on soft corn tortillas with cabbage slaw, to which I added a bit of lime and some *free* salsa. If I'm really hungry I'll get a couple of these with some rice and beans, but I ask for black because otherwise you get white beans.
I've already pushed the place on most of my local friends, but if you are close by and haven't checked it out, bring the kids over for lunch today! Oh, and they have dollar tacos on Tuesday. Can you beat that?
I'm picky about my burritos. And frankly most places don't live up to my expectations. I hunger for those Mission Burritos in San Francisco, which I know many would argue are not "real" burritos. Nontheless, I like that combination or rice, beans, cheese, choice of meat, salsa, maybe lettuce and tomato all rolled together that you find in every burrito spot in town. Give me "spicy chicken," any day. Having now lived here in the Southland and in Texas, the burritos have often been weak in comparison. And let's not even talk about Wahoo Tacos. What is with that place? If I have to *pay* for my salsa in taco shop, there is just something absolutely wrong with the place.
Durango Grill is my favorite joint around. It is the place we go to if we don't know what else to have for lunch or we need something quick. Our daughter has gone there since she was an infant and now asks for the place by name. So child friendly it is. The owner's own son is sometimes there helping out dad. The daughter person loves the kids quesadilla plate with rice and beans. She can devour the entire thing, and it is not a small amount of food.
The husband usually has a burrito plate, often a special called "the phoenix burrito." I tried this last week and it was very good with veggies and chicken, served wet. I, however, almost always have the tacos, either blackened fish or blackened chicken. This week I had the blackened fish covered with cajun spices and grilled quickly, then served on soft corn tortillas with cabbage slaw, to which I added a bit of lime and some *free* salsa. If I'm really hungry I'll get a couple of these with some rice and beans, but I ask for black because otherwise you get white beans.
I've already pushed the place on most of my local friends, but if you are close by and haven't checked it out, bring the kids over for lunch today! Oh, and they have dollar tacos on Tuesday. Can you beat that?
Wednesday, March 21, 2007
Braising
Braising
I love the idea of braising. To me the word conjures up images of French peasant food: meat and vegetables stewed together in a pot (Le Crueset, of course) over a fire in some rustic farmhouse. Now, I know that in some cases braising is really no different than what our mothers and grandmothers called pot roast or stew, but in my mind the two have very little in common.
Braising is clearly a winter culinary form, but as "cool" weather lingers on a little longer here in SoCal (meaning cloudy with the temperature only in the 60s. Sorry, for misuse of the term for those of you in colder climes), I find there is still time to get some in before the farmer's market begins in two weeks and springtime really begins.
One of my favorite such meals is at Cafe Campagne in Seattle. I've been to this restaurant twice and am likely to go again as this is the kind of place that makes you feel comfortable while also serving you fabulous food. It sits in an alley in Pike Place Market. As the cafe venue below the more formal dining room (known simply as Campagne), it is elegant and casual. You might just think you were in Paris! There they serve a pot au feu with beans, vegetable sausage and other meat, in its own individual Le Crueset pot. Ok, yes--the pot is half the fun. But the food is delicious also.
This week I made a stew with chicken and tomatoes from a recipe courtesy of my friend Christina. The recipe is below. It comes from Everyday Entrees, slightly revised. I served it with whole wheat fettucine. Thanks Christina!
Chicken Spezzatino
2 Tbsp olive oil
2 celery stalks, cut into bite-size pieces
1 carrot, peeled and cut into bite-size pieces
1 small onion, chopped
1 tsp salt
1 tsp pepper
1 14 1/2 oz can chopped tomatoes with their juices
1 14 oz can chicken broth
1/2 c fresh basil, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
2 skinless chicken breasts with ribs (about 1 1/2 lbs total)
1 15 oz can cannellini beans
In a large pot, heat oil over medium heat. Saute celery, carrot and onion until soft, about 5 min. Add salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Stir. Add chicken and bring liquid to a simmer. Be sure chicken is covered with sauce as it cooks. Reduce heat to medium low and cook for at least 30 minutes. Add kidney beans and simmer for a bit longer. Remove chicken and let cool. Cut meat into bite-size peices and return it to stew. Simmer 10 more minutes.
What great braised meals have you had? Any recipes to share? Any vegetarian ones?
I love the idea of braising. To me the word conjures up images of French peasant food: meat and vegetables stewed together in a pot (Le Crueset, of course) over a fire in some rustic farmhouse. Now, I know that in some cases braising is really no different than what our mothers and grandmothers called pot roast or stew, but in my mind the two have very little in common.
Braising is clearly a winter culinary form, but as "cool" weather lingers on a little longer here in SoCal (meaning cloudy with the temperature only in the 60s. Sorry, for misuse of the term for those of you in colder climes), I find there is still time to get some in before the farmer's market begins in two weeks and springtime really begins.
One of my favorite such meals is at Cafe Campagne in Seattle. I've been to this restaurant twice and am likely to go again as this is the kind of place that makes you feel comfortable while also serving you fabulous food. It sits in an alley in Pike Place Market. As the cafe venue below the more formal dining room (known simply as Campagne), it is elegant and casual. You might just think you were in Paris! There they serve a pot au feu with beans, vegetable sausage and other meat, in its own individual Le Crueset pot. Ok, yes--the pot is half the fun. But the food is delicious also.
This week I made a stew with chicken and tomatoes from a recipe courtesy of my friend Christina. The recipe is below. It comes from Everyday Entrees, slightly revised. I served it with whole wheat fettucine. Thanks Christina!
Chicken Spezzatino
2 Tbsp olive oil
2 celery stalks, cut into bite-size pieces
1 carrot, peeled and cut into bite-size pieces
1 small onion, chopped
1 tsp salt
1 tsp pepper
1 14 1/2 oz can chopped tomatoes with their juices
1 14 oz can chicken broth
1/2 c fresh basil, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
2 skinless chicken breasts with ribs (about 1 1/2 lbs total)
1 15 oz can cannellini beans
In a large pot, heat oil over medium heat. Saute celery, carrot and onion until soft, about 5 min. Add salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Stir. Add chicken and bring liquid to a simmer. Be sure chicken is covered with sauce as it cooks. Reduce heat to medium low and cook for at least 30 minutes. Add kidney beans and simmer for a bit longer. Remove chicken and let cool. Cut meat into bite-size peices and return it to stew. Simmer 10 more minutes.
What great braised meals have you had? Any recipes to share? Any vegetarian ones?
Monday, March 19, 2007
New Starts
Ok. This is a new start. I began this blog last summer (under fresh food love), but when the fall semester began the free time to write blog postings was sucked up in the whirlwind of teaching, researching, and child-rearing. Plus, there were all those oh-so-fabulous postings from Monster Munching that I just could never live up to. I wanted to. I love them--they are my own little Zagat guide to the OC (without having to rely on the opinions of idiots). I wanted to be able to have my camera ready and write delectable, detailed descriptions of my meals, but the pressure was immense. No one can live up to the Monster's rantings (I bow low). I was paralyzed by the impossibility of meeting my own expectations (do you get a sense of what I'm like as a professional researcher and writer?). So, I just stopped writing.
But, food is still the life here. So, this blog, as the title suggests, will be my weekly (or so) mental perambulations on food. Sometimes it will be about feeding my child, sometimes about the places I eat, and sometimes about the meals I cook, or would like to cook. I would welcome your thoughts and contributions as well!
But, food is still the life here. So, this blog, as the title suggests, will be my weekly (or so) mental perambulations on food. Sometimes it will be about feeding my child, sometimes about the places I eat, and sometimes about the meals I cook, or would like to cook. I would welcome your thoughts and contributions as well!
Subscribe to:
Posts (Atom)
