Paddy's Day

 

     “You can make green cupcakes for Paddy’s Day” my husband said. He rarely chimes in with his own creative ideas but didn’t hold back that day. Cannot be ignored when an Irish (and half French) spouse makes special requests to celebrate St. Patrick’s Day!  This would also give me an opportunity to start a Paddy’s Day family tradition that little Saira could grow up with. Happy (and very doable) thoughts!!! That was three weeks ago …

     Three weeks is the same as three months to me.  Paddy’s Day had arrived with no green cupcakes in sight! Motherhood has its effects.  There are times I don’t remember my own cell number or why I opened the fridge or even if I ate lunch that day. The most frustrating experience of entering a room and not remembering why I am there is a near-daily occurrence.  No matter what, all such inconveniences are forgotten once again at the sight of that sweet little face that lights up our life.  Fortunately, I am not alone.

     I finally remembered around 6 pm, when I was about to feed Saira supper.  Paddy’s Day isn’t over yet, I thought … still time for green cupcakes!  I had about an hour before Saira’s bedtime, so I quickly decided to do something less ambitious but equally good. Cupcakes made out of a box with chocolate, salted pistachios, and green food colouring, that would be nice!  Nothing big, just simple and sweet and - most importantly - a promise keeper.

     Duncan Hynes came to my rescue. Now, it is honestly not that much of a cake if you make it straight out of a box. I tweaked the recipe a bit, adding this and that to make it taste less generic or factory produced.  And there it soon was:  an effortless little cupcake that was deliciously moist and oh so easy!  “Green felt” rather than “red velvet” in a nod to St. Patrick.

GREEN FELTS

Ingredients:

Duncan Hynes or Betty Crocker White Cake mix: 1 box

Substitutions: ½ cup melted butter instead of oil, and homogenized milk instead of water

Green food colour:  2 Tbsp

Dark Chocolate Chips: ½ cup

Unsalted Butter: ¼ cup

Heavy Cream: 2 Tbsp

Salted Pistachios: 34 count, very slightly crushed

Directions:

Make cake as per directions on box, making substitutions as suggested above. Mix  green food colouring to milk before adding to make cake batter. Follow directions on box.

To make the dark chocolate drizzle, heat chocolate and butter on a double boiler, stirring continuously until half of the chocolate is melted. Take off boiler and stir in cream and whisk until smooth and glossy. Cool slightly before piping.

When the cupcakes are cooled drizzle dark chocolate frosting and sprinkle with salted pistachios.

Enjoy!

Winter soup

While we wait for Summer.

Winter hasn’t been too dreadful this year; a few storms here and there and that was that. Blaming winter for its messy snow is a culture of its own…no matter what, “what a horrible winter”, is every winter’s farewell song.

     It is still cold outside, and we are still pulling on our mittens every morning. The ‘glitter’ storm passed us by a few days ago leaving us to slip and slide while we gasp in its true beauty. Even though it seems like summer is never going to be here, it will eventually roll in and sprint like an Olympian.

     Cold days and soups are meant for each other; especially a hearty soup  that cooks quickly. I am always a fan of anything that cooks fast and is flavourful!

     Chickpea is one of our favorites - a pantry staple in our household. They are extremely versatile and nutritious, and prompt me to cook with them more often than with beans.  Even though little Saira loves her beans, she would rather chew on chickpea skins than on any other bean skins. This soup is excellent with or without meat.

 

Chickpea Cassoulet Soup.

Ingredients:
Chickpea: 1 can, washed
Onion: 1 medium diced
Garlic: 4 cloves, finely chopped
Yellow bell pepper: 1/2 cup diced
Chicken/Vegetable stock: 2 1/2 cup
Tomato soup: 1 can
Basmati rice: 1/4 cup
Oregano: 4 sprigs ( and 1 for garnish)
Lemon: ½ inch thick slice and some for garnish
Sugar: 2 tsp
Sat and pepper to taste
(Optional: cooked sausage/duck/chicken/bacon)
Olive oil for garnish

Directions:
Bring stock to boil with oregano and lemon. Add garlic, onion, bell pepper, chickpea and tomato soup. Boil on low heat for half hour. Take out lemon and discard. Add rice, sugar, and your choice of meat. Season to taste. Boil for another 15-20 minutes or until rice is nice and soft. Serve with fresh oregano and a drizzle of extra virgin olive oil.

Thick slices of rustic bread - preferably from Georgestown Bakery - toasted and buttered are all that is needed to mop up the bottom of your bowl! 

Enjoy.

About

The start of this blog was my husband's idea. A spunky new camera - his Christmas gift to me - turned every plate of food into my willing subject for daily photography practice.  Before too long, there it was:  an album I called 'Good Eats' on Facebook. "Where's the recipe?" everyone asked.  So, here I am and here are some of the recipes.

I have been cooking since I was eight.   In far-away India, an omelette with onions prepared under my father’s watchful eyes was my very first attempt at cooking. The rest just followed. I come from a family of superbly picky eaters! I haven't inherited that trait, but that doesn't keep me from critiquing a plate of food that doesn't hold up to its name.

I am someone who loves to create tasty edibles, dress them pretty, and take a picture - or ten - before serving the concoction up to my ever so patient husband, Tony, and our little girl, Saira, or to a dining room full of friends and relatives.

What I like to cook is whatever I can find in the grocery store. Fresh vegetables, seafood, or a new product inspire me; so does Food Network on TV, occasionally a magazine or a cookbook, and most importantly a yearning for something new.

Food is such a wonderful thing.  Besides everything wonderful it does, it also bonds us. What could be more rewarding than bonding with people, new and old, over and over again? Food is so worth it!

Cooking and eating is complete therapy. Enjoy.