These Two Hands

Zucchini chana masala, cucumber salad, curried rice and quinoa.

Homegrown: cukes, tomatoes, basil, vinegar, onions. Staples: rice, quinoa, beans, spices, oil. Storebought: zukes.

I made the chana masala based on this recipe at Smitten Kitchen – it’s a favorite of ours. I just added in four chopped zucchini after the onions and before the tomatoes. (Goodness how I love zucchini – more than tomatoes! I think I could eat ratatouille and all its cousins for every single meal!) The rice is just half rice and half quinoa, cooked in the rice cooker with a teaspoon of our favorite curry powder mix and some salt.

By the way, since these seasonal supper posts are few and far between, I thought I should clarify that every meal we eat here is seasonal. It’s just that some are definitely not pretty enough to photograph and share with y’all. Like those green-tomato-sauce enchiladas I made (also gluten-free by the way!) filled with cheddar, salsa, yellow zukes, and chicken – that tasted absolutely divine but fell apart as soon as they were served and looked kind of like fluffy dog chow. Photography fail. Or the black-bean fresh-corn salad with smoked paprika, served with salsa-cheddar-corn grits (yes, also all GF) that just looked like boring white pudding and messy black beans with dirty corn in it. -grin- Delicious, delicious ugly food!

This entry was posted on Saturday, September 3rd, 2011 at 1:09 pm and is filed under food, seasonal eating. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.