Stir-fried Radishes and Swiss chard (WHB #437)

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weekend herb blogging - © kalyns kitchensummary: stir-fried greens with radishes; magnetic poetry for spring: magnetic poetry; today’s poem; information on radishes and radish greens and WHB; (click on images for larger views and more photos)

Weekend Herb Blogging (WHB)#437
Radish (Raphanus sativus)

I can’t believe I forgot about Magnetic Poetry!

Swiss Chard I love this time of year! We were riding our bikes to meet my sisters and our niece for a picnic and blundered onto one of the weekly neighbourhood farmers’ markets. One of the tables was covered in the most beautiful radishes. Naturally, I got some. They’d be perfect with our picnic!

And indeed, they were. But we didn’t finish all the radishes and there were all those greens!

When we got home, it was time to make dinner. We already had some Swiss chard in the fridge that I had planned to stir-fry, so I decided to add the radish greens as well. And at the last minute, I remembered another one of my sister’s stir-fried radishes! She based them on a recipe in the magazine “Cooking Light”. She generally doesn’t follow recipes to the letter, but as I recall, the dish was very close to the original. Continue reading Stir-fried Radishes and Swiss chard (WHB #437)

Potatoes and Pomegranate Seeds (WHB#383: Anardana)

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weekend herb blogging - © kalyns kitchensummary: recipe for aloo anardana (potato masala with pomegranate seeds); information about anardana and Weekend Herb Blogging; (click on images for larger views and more photos)

Weekend Herb Blogging (WHB)#383
Anardana: Pomegranate (Punica granatum) seeds

aloo anardana The other day, we rode to Indiatown to stock up on spices. And T announced that we needed anardana.

We needed what?!

He repeated, “Anardana. It was in the SAVEUR100. It sounds good. Don’t you remember?”

I know that I’ve claimed that I read SAVEUR cover to cover. But nope. I had no recollection of anardana.

So, when we got home, I riffled through the magazine and there it was:

In northern India and Pakistan, burgundy-colored anardana — ground sundried pomegranate seed — is stirred into stewed chickpeas, incorporated into meat rubs, and sprinkled atop myriad dishes for a burst of mouthwatering piquancy.

Anardana, SAVEUR100, page 46, Issue #153, January 2013

And as I was reading about anardana, T looked through our several cookbooks to see if we had any recipes that called for anardana for a vegetarian dish that would go with lentils and flatbread for lunch. Continue reading Potatoes and Pomegranate Seeds (WHB#383: Anardana)

fresh corn cakes (WHB#346: green chili)

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weekend herb blogging - © kalyns kitchensummary: recipe for fresh corn cakes; information about green chillies and Weekend Herb Blogging; click on images for larger views and more photos

Weekend Herb Blogging (WHB)#346
Green Chillies (Capsicum frutescens)

corn cakes A few weeks ago, Tanna (My Kitchen in Half Cups) posted about fresh corn cakes made with fresh corn and just the barest hint of flour. When I saw her corn cakes, I knew we too HAD to try them.

And did we go out immediately and get corn? Silly us. We didn’t.

And when we did get corn, did we immediately try these corn cakes? Once again. Silly us. We didn’t.

But when the corn on the cob last night tasted just a little too ripe, I suddenly remembered about Tanna’s corn cakes. I showed them to T and he agreed with me that we HAD to try them.

So today, we did just that. Clever us!! Continue reading fresh corn cakes (WHB#346: green chili)


Persian Rice (Tah Dig, “bottom of the rice”) – revisited (WHB#345: saffron)

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summary: recipe for Tah Dig (Bottom of the Rice), adapted from our recipe for Persian Rice in the BloggerAid cookbook; information about saffron and Weekend Herb Blogging;reminder about hunger; (click on image to see larger views and more photos)

Weekend Herb Blogging (WHB) #345:
saffron (Crocus sativus)

Persian rice I’ve been meaning and meaning to post about this! How on earth did I forget? (Don’t answer that!)

Yesterday, when I was wandering through our photos and archives to prepare for the red rice post, I came across photos of “bottom of the rice” that T made in February. It was great “bottom of the rice”!

We submitted our recipe for this fabulous rice dish that appeared in the BloggerAid cookbook released for sale on Amazon in November/December 2009. 100% of the profit for the cookbook has gone towards the UN’s World Food Program (WFP), specifically school meals. ¹

In February, T revised the cooking method rather drastically, making the preparation much easier and ending up with virtually the same results. Continue reading Persian Rice (Tah Dig, “bottom of the rice”) – revisited (WHB#345: saffron)


Mmmmm, Red Rice! (WHB#344: annatto)

summary: SAVEUR magazine’s Red Rice with Guam-Style Chicken Pork is delicious; information about annatto (aka achiote) and Weekend Herb Blogging; a rant about the food we can and cannot get; there IS enough food for everyone; (click on image to see larger views and more photos)

Weekend Herb Blogging (WHB) #344:
annatto (Bixa orellana)

red rice And SAVEUR magazine comes through again!

In this year’s June/July (#148) issue, there is an article designed to make Torontonians alternately green with envy and red with rage. It’s about the streetfood available in Portland, Oregon. They can get just about anything from a food truck!

Burmeister drove me to a small pod with a cart called PDX 671: The name combines the Portland airport code with the area code for Guam. The young couple that runs the cart, Edward and Marie Sablan, are from the tiny island in the south Pacific. When we arrived, Edward was tending marinated chicken and short ribs on a smoking grill while his young son and daughter ran around the picnic tables. Inside their 16-by-8 feet cart, which looks not unlike a restaurant kitchen, Marie was serving up orders of annatto-tinged, smoky tasting red rice; titiya, the coconut milk—enriched flatbreads that are central to Guam’s indigenous Chamorro cuisine; kelaguen mannok, a salad of chopped grilled chicken with lots of freshly grated coconut, lemon juice, onions, and hot peppers. “This is our fiesta food,” Edward told me, a mix of Filipino, Japanese, and Spanish influences. “It’s what my family cooks, and what our friends from Guam prepare when we get together.” I had never come across any of these dishes before, anywhere in America.

-Dana Bowen, Food of the People: Portland’s Food Cart Revolution, SAVEUR magazine #148 (June/July 2012)

And what can we get from a roving food cart and/or food truck on the streets of Toronto? rrrrrrmmmmfphhhhh! Hot dogs. Sausages. French Fries. :stomp: :stomp:

Okay, that’s enough now! (I raved a lot more and as it got longer and longer, I decided to push my foaming-at-the-mouth rant about street food in Toronto below the fold.)

Let’s get back to why I started this in the first place: the red rice that Portlanders can buy ready-made and hot from a food truck. Now, thanks to SAVEUR magazine, WE can have that red rice too without even leaving the house.

As long as we have some annatto. Continue reading Mmmmm, Red Rice! (WHB#344: annatto)

Dinner for a Hot Summer Evening (WHB#293: lemongrass)

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summary: The Vietnamese understand how to eat when it’s hot and humid; recipe for Vietnamese-style Lemongrass Chicken on Vermicelli Rice Noodles; information about lemongrass and Weekend Herb Blogging; (click on image to see larger views and more photos)

Weekend Herb Blogging (WHB) #293:
lemongrass (Cymbopogon citratus)

lemongrass chicken on rice noodles It has been insanely hot this week in Toronto. I mean really. Going up to 35-38C and one night-time low of 27C?!! You probably heard my pathetic cries of “I’m melting. I’m melting.

But the week before, when we THOUGHT it was hot but had no idea what “hot” really meant, we were going through our repertoire of things to eat when it is hot outside: iced coffee, lassis, sandwiches, chicken salad, sausage/potato/goat’s cheese salad, potato salad…. Then we discovered the perfect thing to have for dinner on an hot summer’s night: Grilled chicken on vermicelli rice noodles.

Continue reading Dinner for a Hot Summer Evening (WHB#293: lemongrass)