Aman and I were craving some munchies, so pulled together a quick chip dip.
- - strained some 2% yogurt
- - fresh dill and chives from the garden
- - fresh minced garlic
- - salt, white pepper and a pinch of cayenne
In my mind, there will never be a replacement for the fragrant aroma of good basmati rice (Tilda is my favourite, and is actually available on Amazon Prime), but for everyday meals, I’m committed to brown rice. Considering the fact that I rarely make Punjabi food, you can probably get a good idea of how often we’re eating basmati.
My favourite brown rice is from Massa Organics, a local farm in Northern California. It always cooks up perfectly, whether I use my trusty Cuisinart rice cooker or whether I use the fabulous recipe I’ll share below. I follow the farmer on Twitter as well. There is something so fantastic about being in touch with the person growing your food. I have met Greg at the farmers market as well, and it is always a pleasure. My CSA recently started offering this rice so it has made it a lot easier to make sure I never run out.
Massa Organics was featured in Saveur magazine a few years ago, and this has become my go-to recipe for brown rice. If you’re not a fan of brown rice, this method could convert you.
MAKES 2 CUPS
My favourite green tea is Mighty Leaf’s Green Tea Tropical, but it can be on the pricier side of things. A single teabag will make multiple servings of tea, and I’ll usually make an entire pot all at once…there’s something that weirds me out about “reusing” a tea bag.
On a recent adventure at Sur La Table, upon checkout, we noticed that they were selling the boxes for $4.99. Anyone who knows me knows that I love a great deal…and you might be able to tell from the picture that we stocked up!
Seems odd to mark the beginning of something with a “finally”, but I’ve been thinking of starting a food blog for over a year now. They say that you are your mother’s daughter, and I’m sure that had this technology been so readily available over 20 years ago, my mom would have been doing something similar. Food has always played an important role in our lives, and I’m excited to share all things vegetarian with you.
I’m looking forward to all this spring and summer’s growing season has to bring. Our herb garden is in full swing already (almost accidentally), and we just planted our peas, kale and swiss chard. We’ve learned our lessons from last year’s monster tomato plants, and peppers that always seemed to do so well, but then would succumb to excessive sun exposure before we had a chance to eat them.
Here’s to many more foodie posts throughout the year…I’m really excited about finally taking the leap and look forward to sharing with you