When I Stand Before God

\”When I stand before God at the end of my life,
I would hope that I would have not a single bit of talent left and could say,
“I used everything You gave me.” 
~Erma Bombeck
If you want distinctive nature, documentary or portrait photography–photography with soul that inspires you to live a more artful and beautiful life, please contact me.

When I Stand Before God

“When I stand before God at the end of my life,
I would hope that I would have not a single bit of talent left and could say,
“I used everything You gave me.” 
~Erma Bombeck
If you want distinctive nature, documentary or portrait photography–photography with soul that inspires you to live a more artful and beautiful life, please contact me.

Potatoes and Peas; Sukhe Aloo Mattar

Based on the recipe from \”Pure & Simple, Homemade Indian Vegetarian Cuisine\” by Vidhu Mittal.

This is a tremendous cookbook and I highly recommend that you add it to your collection! It is easy-to-understand and filled with beautiful photographs on every page.

This dish was wonderful and I had hoped there would be leftovers so that I could make a frittata with the potatoes and sea; alas, the three of us ate it all!

Ingredients

4 Potatoes, medium-sized, boiled, peeled, cut into 1\” cubes (I used red and didn\’t peel)
1/2 cup Green peas, boiled (I used 1 cup frozen sweet peas)
2 tbsp Vegetable Oil
1 pinch Asafetida (I didn\’t have it so I didn\’t use it)
1 tsp Cumin seeds (I used ground Cumin)
3/4 tsp Ginger paste (I used ground Ginger)
1/4 tsp Turmeric poweder
1/2 tsp Red chili powder
2 Tomatoes, medium-sized, grated (I seeded and diced)
2 tsp Ground coriander
1/4 tsp Garam masala
2 tbsp Cilantro Leaves, chopped
1/4 tsp Cumin seeds
Salt and black pepper to taste

Directions

1. Heat 1 1/2 tbsp oil in pan for 30 seconds; add asafetida, cumin seeds, 1/2 tsp ginger paste, turmeric powder, red chili powder, and grated tomato; cook until oil separates. Add cut potatoes and mix well.
2. Add cilantro, salt, garam masala and cook for 5 minutes on low, stirring occasionally. Set aside.
3. Heat 1/2 tsp oil in a pan for 30 seconds; add cumin seeds, 1/4 tsp ginger pasta, green peas, salt and pepper; cook on low heat for 2 minutes.
4. Mix with prepared potatoes. Serve hot.

I served this with Roast Chicken and Caramelized Onions.

Potatoes and Peas; Sukhe Aloo Mattar

Based on the recipe from “Pure & Simple, Homemade Indian Vegetarian Cuisine” by Vidhu Mittal.

This is a tremendous cookbook and I highly recommend that you add it to your collection! It is easy-to-understand and filled with beautiful photographs on every page.

This dish was wonderful and I had hoped there would be leftovers so that I could make a frittata with the potatoes and sea; alas, the three of us ate it all!

Ingredients

4 Potatoes, medium-sized, boiled, peeled, cut into 1″ cubes (I used red and didn’t peel)
1/2 cup Green peas, boiled (I used 1 cup frozen sweet peas)
2 tbsp Vegetable Oil
1 pinch Asafetida (I didn’t have it so I didn’t use it)
1 tsp Cumin seeds (I used ground Cumin)
3/4 tsp Ginger paste (I used ground Ginger)
1/4 tsp Turmeric poweder
1/2 tsp Red chili powder
2 Tomatoes, medium-sized, grated (I seeded and diced)
2 tsp Ground coriander
1/4 tsp Garam masala
2 tbsp Cilantro Leaves, chopped
1/4 tsp Cumin seeds
Salt and black pepper to taste

Directions

1. Heat 1 1/2 tbsp oil in pan for 30 seconds; add asafetida, cumin seeds, 1/2 tsp ginger paste, turmeric powder, red chili powder, and grated tomato; cook until oil separates. Add cut potatoes and mix well.
2. Add cilantro, salt, garam masala and cook for 5 minutes on low, stirring occasionally. Set aside.
3. Heat 1/2 tsp oil in a pan for 30 seconds; add cumin seeds, 1/4 tsp ginger pasta, green peas, salt and pepper; cook on low heat for 2 minutes.
4. Mix with prepared potatoes. Serve hot.

I served this with Roast Chicken and Caramelized Onions.

Canyon Ranch Bread

I quote from the book, Canyon Ranch Cooking, Bringing the Spa Home:

\”We have been serving this coarse-textured, low-fat bread since the day we opened in Tucson. It is so popular with our guests that many of them order loaves of it to take home with them when they leave. It is especially good toasted and spread with a little of our Fitness Cheese or Fresh Apple Butter (both recipes are in this outstanding cookbook).

Ingredients

1 1/2 cups whole-wheat flour
1 cup unprocessed wheat bran
1 tablespoon baking powder
1/4 teaspoon baking soda
3 tablespoons fructose
1 teaspoon ground cinnamon
1/3 cup raisins
1 1/2 cups buttermilk
1 egg
1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350.
2. Spray a standard-size (9 x 5 inch) loaf pan with non-stick cooking spray.
3. Combine the flour, bran. baking powder, baking soda, and cinnamon in a large bowl and mix well. Add the raisins and mix again.
4. Combine the buttermilk, egg, and vanilla in another bowl and mix.
5. Pour the liquid ingredients into the dry ingredients and mix until moist.
6. Spoon the mixture into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Place the bread, while still in the pan, on its side on a wire rack to cool.
7. Store, tightly covered, in the refrigerator.

It was delicious!