I’m feeling sort of blah about meal planning. Or rather about the meals I come up with. I like actually eating them and cooking them, but want a bit more variety. Might need to start watching cooking shows on tv or something…
Monday – Baked Ziti and summer veggies
Tuesday – Indian Butter Chicken, naan, and rice. Our local grocery store had everything but the tandoori masala and the cardamom pods. I broke down and ordered from amazon because this looked so good. So much for pantry cooking.
Wednesday – Spaghetti and meatballs (Barefoot Contessa Family Style pg 103)
Thursday – grilled pizza, have mom and dad and brother.
Friday – DATE!!!!
Saturday – Black Bean Dal and naan. Originally had something like this at a cafe that is now closed. This has been the final end of my quest to recreate it.
2 cups beans
6 cups water
2-3 T olive oil
1 T ginger root – finely chopped
2 cloves garlic, minced
3 tsp Cumin seed
2 tsp Ground coriander
2 tsp Tumeric
2 tsp Paprika
2 tsp. ground ginger
1 T salt
2 tsp ground red pepper
Soak beans for 8 hours or more. Drain and rinse beans.
Cook beans in water with ginger root and oil in pressure cooker for 30 minutes.
Open when cooled and add spices and garlic and simmer briefly.
The mixture should have the consistency of thick soup. The recipe can be prepared ahead and refrigerated for 5 to 6 days. Reheat before serving. Serve hot with rice or bread. Makes 12 servings.