Just got back from spending a lovely 24 hours with my youngest brother at the cottage. Even though it was a relatively short stay, we managed to pack in the important things: yard work followed by fishing, eating, chatting & reading. The weather was amazing and even the black flies agreed. Cheeky little buggers bit the SH*T out of the Jimis. (Although he didn’t seem to notice…)
Mental note: next time pet bug spray is a MUST.
Here are some photos, along with a recipe for a meal I made recently.
Can you believe I actually made cheese???!
Am currently still in a bit of shock at how easy it was.
RECIPE: Green Onion & Coconut Chickpea Curry
- 1/2 cup canola oil
- 1 Tbsp cumin seeds
- 1 1/2 finely chopped onion
- 2 medium tomatoes, chopped
- 1 1/2 tsp salt
- 5 Tbsp finely chopped ginger
- 4 Tbsp finely chopped jalapeno peppers
- 3 cans chickpeas
- 1 cup coconut milk
- 8 green onions
- Heat oil on medium-high heat for 1 minute.
- Add cumin seeds and allow to sizzle for 30 seconds.
- Add onions and sauté 8 to 10 minutes, until brown.
- Stir in tomatoes, salt, ginger & jalapeno peppers.
- Stir in chickpeas & coconut milk.
- Bring to a boil, reduce heat to medium-low, cover & simmer for 5 to 8 minutes. Stirring every so often.
- Add green onions & simmer chickpeas for just 1 minute more, then turn off the heat.
RECIPE: Sauteed Arugula & Spinach with Paneer & Roasted Cashews
- 2 oz whole cashews
- ½ lb arugula & 1 ½ lbs spinach
- ½ cup canola oil
- 1 tbsp cumin seeds
- 3 cups puréed tomatoes
- 1 tbsp & 1 tsp ground black mustard seeds
- ½ tsp turmeric
- 1 Tbsp salt
- 1 tsp crushed cayenne pepper
- 3 cups water
- 1 2/3 cups coconut milk
- Bake cashews @ 375 for 6 minutes, stirring halfway to ensure even roasting
- Heat oil in a large frying pan on medium-high heat for 1 minute.
- Add cumin seeds, allow them to sizzle for 30 seconds
- Add tomatoes, mustard seeds, turmeric, salt & cayenne
- Stir and reduce the heat to low, then cover & cook for 5 minutes.
- Remove lid and stir – the top should glisten with oil (if not cook uncovered for another 1 to 2 minutes)
- Stir in water and increase heat to medium.
- Bring to a boil then reduce the heat to low & cook at a low boil for 5 to 8 minutes.
- Add coconut milk, increase the heat to medium & continue cooking until it starts to boil.
- Add greens and cook them for 2 minutes, stirring regularly.
- ¼ cup of water
- 1 gallon whole milk
- 1 ½ tsp sugar
- 1/3 cup white vinegar
- 3 squares of 2×2 cheesecloth
- 1 large heavy-bottom pan
- Place water in pan
- Slowly add milk, then stir in sugar
- Turn the heat to medium and bring to a boil (about 15 minutes)
- DO NOT LEAVE UNATTENDED
- Just as the milk rises, but before it spills over the side of the pot, add the vinegar and turn off the heat.
- The milk will stop rising & solids will begin to separate from the liquid.
- Wait 5 minutes until the liquid has completely separated from the solids
- Line a fine-mesh sieve with triple-layer cheesecloth & place in the sink.
- Strain the milk through the cheesecloth, leaving paneer in the sieve for about 5 minutes to drain completely
- Gather the edges of the cheesecloth, bringing them together above the paneer. Enclose paneer tightly in the cheesecloth by twisting the gathered edges against the paneer to seal out any air. Tie the gathered ends into a double knot.
- Fill a big pot with water. Place wrapped paneer on a large plate and set the pot of water on top. This will flatten it out to about 2 inches thick. Allow to sit for 1 hour.
- Unwrap & scrape any cheese stuck to the cheesecloth and place on clean plate.