Oh My My, Oh Hell Yes
Apr. 20th, 2020 01:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pshaw_raven After reading about it on someone else's post I was reminded of the Hare Krishna Cookbook - it turns out I had a very different edition, but a similar idea. A friend had it banging around in her car and I picked it up and started flipping through it, so she let me have it. This is the same friend who showed up to lunch one day wearing a yoga top, and I said, "OMG we should do yoga together, I love it!" and she replied, "Maybe, but really I just buy yoga clothes and DVDs and then never actually do any yoga." Mmmmkay. Anyway, I found a PDF of the original 1972 cookbook online - I mean, I could buy one on Amazon for a mere $925, and that's obviously not a money laundering thing. I'm good with my PDF thanks.
Today I made "lime rice," which sounded tasty when I was scrolling through. I made several modifications to the recipe, mainly cutting down the amount of rice while still using the called-for quantities of seasonings, and using cooked mung beans instead of chickpeas. I already eat a lot of chickpeas and I try to vary my beans and legumes. I started with 1.5 cups of cooked mung beans, and 2 cups of cooked brown rice. I then fried the beans as called for, and while the step-by-step on the recipes is a bit short, I went based on previous cooking experience. After the beans were frying up nicely, I added the grated ginger. Once that was fragrant, I added the dry spices, including 1/3 the amount of turmeric because I assume they meant fresh, and I only have dry ground. Once the spices were fragrant and the turmeric was turning the pan golden, I added the rice, kept stirring to combine, then finished with lime juice.
Krishna got some good stuff goin' on here. This is a tasty bowl of rice, and I say that as an avid consumer of beans and rice. I will happily keep making this, and I'm curious to see how other beans cook up with it. Black beans might stain the rice and "mess up" the nice yellow color but I think red kidneys or cranberry beans would be perfect in it. It also might have an interesting variation in flavor if I used Meyer lemon juice instead of lime.
I'm just now finishing up cleaning tasks for the day. Now I'm waffling a bit as to whether to go ahead and run, then get dinner on, or relax and maybe go do art for a while and run after dinner once my food settles. Given how my digestion is normally very good I can wait an hour, then lace up. I might do that, I've been busy all morning and it would be nice to do something peaceful for a while. I mean I haven't really slowed down much since 8:30 or 9.
Today I made "lime rice," which sounded tasty when I was scrolling through. I made several modifications to the recipe, mainly cutting down the amount of rice while still using the called-for quantities of seasonings, and using cooked mung beans instead of chickpeas. I already eat a lot of chickpeas and I try to vary my beans and legumes. I started with 1.5 cups of cooked mung beans, and 2 cups of cooked brown rice. I then fried the beans as called for, and while the step-by-step on the recipes is a bit short, I went based on previous cooking experience. After the beans were frying up nicely, I added the grated ginger. Once that was fragrant, I added the dry spices, including 1/3 the amount of turmeric because I assume they meant fresh, and I only have dry ground. Once the spices were fragrant and the turmeric was turning the pan golden, I added the rice, kept stirring to combine, then finished with lime juice.
Krishna got some good stuff goin' on here. This is a tasty bowl of rice, and I say that as an avid consumer of beans and rice. I will happily keep making this, and I'm curious to see how other beans cook up with it. Black beans might stain the rice and "mess up" the nice yellow color but I think red kidneys or cranberry beans would be perfect in it. It also might have an interesting variation in flavor if I used Meyer lemon juice instead of lime.
I'm just now finishing up cleaning tasks for the day. Now I'm waffling a bit as to whether to go ahead and run, then get dinner on, or relax and maybe go do art for a while and run after dinner once my food settles. Given how my digestion is normally very good I can wait an hour, then lace up. I might do that, I've been busy all morning and it would be nice to do something peaceful for a while. I mean I haven't really slowed down much since 8:30 or 9.
no subject
Date: 2020-04-20 09:21 pm (UTC)no subject
Date: 2020-04-21 09:12 pm (UTC)Glad the rice turned out well. Sounds yummy!
no subject
Date: 2020-04-22 08:48 am (UTC)