The longer I do this blogging thing, the more I bake and cook and try new things, the less I am daunted by recipes that have many steps or seem like they may take a while. I am no longer irritated by sifting. I expect to leave a mountain of dirty dishes in my wake…it doesn’t even seem like a deterrent anymore.
Surprisingly, recipes that I once thought of as time-consuming actually go faster! (I think I finally gained some knife skills, y’all.)
I have become more of a perfectionist, more critical of the foods I produce…because I can actually think of a dozen ways to balance the flavors or improve the texture! (Consequently, I no longer even bother to photograph every new dish I make, because I know I will want to tweak it before I share it.)
Last week, someone sent me a recipe that was literally just a list of ingredients. And I made a pretty amazing cake out of it without batting an eye or consulting any cookbooks.
I feel almost like a different person…I have started to trust myself in the kitchen. I have started to listen to my instincts more and have fewer facepalm moments.
I realized all of this due in large part to this cake. (Thank you, cake, and thank you, mom’s birthday!)
This cake is nothing short of delicious. It’s tender and airy, richly cinnamon and sweet. It tastes like a crisp snickerdoodle cookie. Oh, and it’s made entirely without wheat or dairy. Woot!
I adore Indian food. I love the spices and the warmth. I love that Indian food is packed with things that are good for my body, and that it doesn’t taste like “health food.” Indian food is fantastic.
But I’ve got to admit that I don’t cook Indian food at home very often. True, I love going home and recreating every delicious food in my very own kitchen; but I just find that Indian food is always better when I order it out. (Or, ahem, when friends make it for me. Yeah, you know who you are.)
In the months since learning about Caitlin’s dairy intolerance, I’ve had to avoid eating a lot of my favorite things. Dairy is in almost everything! And since a lot of Indian food is cooked with ghee (clarified butter), I’ve been wary of ordering Indian food at a restaurant.
Enter glorious chana masala, a simple dish featuring chickpeas cooked in a rich, spicy tomato sauce full of grated ginger and pressed garlic. This version comes together very quickly, ready from start to finish in under an hour, thanks to the help of canned chickpeas. And it is delicious!
I’m not exactly sure how this happened, but I have become a little obsessed with tuna salad.
Tuna salad is one of those polarizing foods: you either love it or you hate it, and there isn’t much of anything in between. In fact, I bet half of you have already wrinkled your noses in disgust. Blech. Canned tuna.
And I used to be you, shuddering at the mere idea of opening a can of tuna. I used to make gagging faces behind the backs of high school friends who brought little packs of tuna for lunch.
But here I am. Tuna salad. It’s the best!
Especially this spicy Asian version. This delicious sandwich can make a believer out of any tuna salad skeptic. It is totally reminiscent of maki sushi rolls, with all the wasabi and ginger, the thin-sliced avocado, the fresh veg. You have to try it.