Friday, April 2, 2010

fuel for more work

Ooh, my sister just came back from the grocery store. That means I have capers for the dip, so I should get back to work. But since I’m not entirely sure if my legs will put up with me standing more, I guess I’ll consider this being “productive”. Oooh yay someone’s vacuuming the stairs, that means I’m trapped up here!

Before hosting a big event, there is usually a point where “meals” ends and “foraging” begins. Last night’s dinner was likely the last hurrah of meals, and it was a good one.

DSCF3950

The setup: I have a recipe for pumpkin and spinach stew in Oriental Basics that I sort-of made once before and I sort-of made last night.

DSCF3945

My fridge-cleaning ingredients:

DSCF3946

1/2 onion, chopped
1.5 lb kabocha squash, peeled and chopped
1 tsp. berbere spice mix (leftover from the other week’s sambusas, where you can find a link to the spice recipe)
8 pitted dates, chopped
2 T or so tomato paste (finally finished the flippin’ jar- I wish my grocery store carried those wonderful, smart, tomato paste tubes! Who ever, EVER, needs a whole jar of tomato paste?!)
2 c or so frozen spinach

I sauteed the onions in olive oil until soft, then added the berbere and kabocha and sauteed a bit longer.

DSCF3947

At which point I added the dates, tomato paste, spinach, and a cup or so of water. Brought everyone to a boil, covered, reduced heat, and let simmer for about 25 minutes until the squash was tender.

DSCF3948 

Fueled us through two and a half hours of church. I had never been to the Holy Thursday service, and it was gorgey and dramatic (and it was so long because they read all the gospels- it was like The Passion of the Christ without the Mel Gibson-ness) but man oh man had I mentioned I am BEAT?!

It was nice having leftovers, first because I got to photograph it in natural light:

DSCF3960

And second because by the time I made this I wasn’t “I want delicious food in my mouth” hungry, I was “If I don’t get some glucose to my brain soon I’m going to pass out” hungry.

Normal people don’t pause at this point to photograph their food, but of course I am not normal people.

Along with:

 DSCF3962 

Yogurt, apples, pecans, and cinnamon.

God I’m tired.

And yet this taco salad was quite possibly the best I’ve ever had and deserves documentation.

DSCF3940

Greens, the last of the black bean taco filling, salsa, and SOY CRISPS!

Fellow soy crisps fans: my favorite part is on the ones where they have the little crunchy bits at the edge- yknow, where it’s not puffy but it’s sort of darker and crispier? Ohhhh yesss.

 DSCF3943

I mixed everything up, which made it hella ugly but ohhhh soooooo deliiiiiicious. The soy crisps and the salsa and the beans? Omgomgomg.

DSCF3944

With the not at all matching but yummy sides of a date-nut muffin and a yogurt.

DSCF3939  

Part of what has caused this flurry of productiveness and wildly ambitious plans for the party and insane quantity of churchgoing is that my hardworking mama took the whole week off. Yay! We’ve been enjoying lunches parkside.

DSCF3942

6 comments:

katecooks said...

haha, i love having leftovers so i can photograph during the day! the light in my apt stinks for photos so i always end up hating how my dinner looks, and my lunch during the week is eaten at work and is so boring :)

Jess said...

HOORAY for cooking. Everything looks delicious!!
<3 jess
xoxo

Tamara Marnell said...

I have been known to lick the powder out of the bottom of the soy crisp bag. Don't judge.

Nicole Chow - HealthyChow.com said...

That stew has all of my favorites in it! Love all those purdy colors! And I'm gonna have to try adding soy crisps to my salad. You made it sound irresistible!

luvtoeat said...

Pumpkin and spinach, great combo. That sounds yummy! Loved all your eats there, they look really good. Yay for your mom taking the whole week off! Nothing like mother daughter bonding :-)

Chef Aimee said...

I ACTUALLY have berbere spices...I think I now definitely have to make the squash recipe! Happy Easter!