Winter Salad

It's almost the end of the term and, in our program, the end of the term means it's time for a party. ESL program parties are great because we get to try tasty foods from all over the world. I've had fabulous Cuban chicken and rice, Vietnamese spring rolls, Mexican tacos, and Turkish baklava made with homemade filo dough. All amazing stuff.

One of the Russian or Ukrainian students will inevitably bring a Russian salat, a layered salad of boiled potatoes, peas, carrots, cucumber, and hard cooked egg, carefully arranged and glued together with copious amounts of mayonnaise. It's not bad, but I find a little goes a long way.

I found a Central Asian take on the potato based layered salad in Darra Goldstein's The Vegetarian Hearth which is a wonderful resource for hearty, meatless meals for the colder months. The mayonnaise is replaced by a garlicky nut and herb based dressing which makes the vegetables positively sing.

I wish I could say this salad is a snap to make, but it isn't. It's fussy and there are beets involved. But it's the prettiest vegetable dish you'll ever find on a winter table and it tastes fresh and full of life. I hope you'll give it a try.

Printable recipe here.

Rice Pudding for a Chilly Day

I'm not a very enthusiastic meat eater mostly because I don't much like the smell of cooking flesh or the way most meat feels in my mouth and this meat has never really been part of my cooking repertoire. As we transitioned to a kosher kitchen, meat meals came to mean more fuss and trickier meal planning. The laws of kashrut forbid mixing meat and dairy and thus we have two sets of dishes, utensils, and cookware. And meat meals tend to be followed by not so spectacular desserts given that there can be no butter, cream, or other dairy products.

I could never eat meat again and be just fine but when my growing children request it, I try to respect their wishes, which is how I ended up with a 5 lb organic free range (but not kosher) chicken in my cart on Friday. The same chicken spent a couple of hours roasting to perfection after being rubbed with fresh rosemary, olive oil, and tangerine juice and was declared delicious by everyone except me. This time around, oh irony of ironies, I was the picky one! We followed the meal with my non-dairy dessert standby: apple charlotte.

The leftover chicken became part of a stir-fry the next night but when the dessert request came I was stumped. But only briefly. I thought a coconut milk rice pudding with Indian spices might be just the thing and set about coming up with a recipe by combining elements from Claudia Roden and this recipe from the web. Coconut milk makes a fine alternative to milk without all the weird additives in most milk substitutes. This dish takes a bit of patience since it calls for cooking the rice in the milk rather than working with leftover rice as in many rice pudding recipes. But the result is lovely: thick and creamy and slightly exotic and perfect with a steaming mug of masala chai on a chilly night. You'll find the recipe here.

A Nice Surprise

Maybe all the dire economic news is getting to me. For the last few weeks I've been cooking and canning, stocking my shelves and stuffing my freezer. It helps that a friend said I could come pick as many apples and Italian plums as I wanted. We now have applesauce, plum jam, and numerous containers of slow-cooked tomato sauce to brighten our winter meals.

After I filled the slow cooker one last time this morning I sat down and caught up on some of my favorite food blogs. 101 Cookbooks had something called Nikki's Healthy Cookies which caught my eye in that they're both wheat-free and vegan. I personally love my wheat and never turn down dairy or eggs, but I often find myself in the position of needing to feed people on more restrictive diets. I recently read Shauna James Ahern's Gluten-Free Girl and found it a real eye opener, making me both grateful for my relatively easy diet and full of compassion for those who have to turn down so many of the things I regularly enjoy. However, I am as yet unwilling to invest in a pantry full of the expensive and esoteric alternative baking supplies her baked goods call for.

I used to regularly be part of a knitting group that met weekly. I loved getting up early on Wednesday mornings to make the treat of the day be it cheese scones or babka. As time went by numbers dwindled and the steady members adopted increasingly restrictive diets. My ability to bring food to share was limited either to frankly unsatisfying packaged gluten-free "treats" or fruit. I realize that this shouldn't matter but it really affected my feelings about these gatherings.

All of this is getting back to the point that even though I don't require gluten-free vegan treats, people that I love do and I'm happy to have something to feed them which is why I went back in to the kitchen today out of sheer curiosity and I am glad I did. These cookies are a delicious combination of appealing flavors and textures with ground almonds, coconut, and mashed banana. They're even sugar-free (apart from whatever chocolate you use). Sugar free? Vegan? Wheat free? I know, I know...they sound far too earnest to be tasty but you'd be silly not to try them the next time you have some bananas going brown in the fruit bowl.

And--here's a real news flash--Mr Pickiest of All Picky Children turned up his nose at these on his first pass through the kitchen but then came back, no doubt for the chocolate, and pronounced them "better than they look"! Given that this boy has some kind of built in sensor that calculates nutritional value and then rejects anything high on that scale, the fact that he happily downed a handful of these tasty nuggets is really saying something.
Nikki's Healthy Cookies on 101 Cookbooks. Yum!