KENNETH'S HUMMUS

I tried ANOTHER new recipe today. I made hummus myself for the first time. Recipe told to me verbally by chef Kenneth from “Taste of Thyme: Good & Good for You Food”

I am not the sharpest knife in the drawer, we were talking about LIGHT recipes – I can’t remember if I am to add some olive oil or not – but if you add any, add very sparingly, otherwise the calories begin to add up. The batch I made was without olive oil and was fine by me.

I am thrilled at the economics of making my own hummus. $.89 for a can of Trader Joe’s Garbanzo Beans and $.39 for a fresh lemon from Trader Joe’s as well. It was a bit of an outlay for the tahini, but will only use that 1 Tablespoon at a time. Tahini pays for itself after creating only two batches of hummus. I used ½ teaspoon cayenne pepper & ½ teaspoon ground cumin for spices and it is very flavorful and delicious. I am looking forward to an opportunity where I can make this for others.

My round-up of ingredients shows the blender, but I transferred the concoction to the food processor and I found my old 1980’s food processor worked better than a blender.

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Kenneth’s Hummus

1 15 oz can of Garbanzo Beans
1 lemon
½ teaspoon cayenne pepper
½ teaspoon ground cumin
1 Tablespoon tahini
1 clove garlic

Open can of Garbanzo Beans, drain, but reserve liquid. Squeeze or ream and save juice of one lemon. In food processor – mix beans, lemon juice, spices, tahini, garlic clove. Add reserved garbanzo bean liquid until desired consistency. Garnish with lemon zest. Makes 12 oz by weight.

This is zesty, tasty, light and less calories without olive oil.

SOLI DEO GLORIA

HOLY WEEK

Today is Palm Sunday, which marks the beginning of Holy Week - and will culminate at Easter at the Vigil.

A different look and feel of RUMINATION throughout this week until Easter.

Wishing you all a good Holy Week.

RED LENTIL AND SPINACH STEW

Thanks to everyone who has contacted me looking for RUMINATION postings. I’ve had a bit of silence on here. I have been OK. I had to work at the “day job” four days in a row – Monday through Thursday. Most of you know that I am a registered nurse, but for those of you who don’t know, four days in a row of caring for acutely ill patients can be exhausting.

There is a link on my blog for “Geranium Farm” which is the very popular home to priest, author, Barbara Crafton who I had the opportunity to meet earlier this month. I was agog. Barbara Crafton has noted in her writings that sometimes you get so tired emotionally, physically, spiritually, that you really just want to sit and look at the wall. That’s how I have been this past week. Doing my work. Doing whatever else had to be done, and resting the best I could.

I’ve continued with my generally meatless Lent. I’ve realized we are nigh on Holy Week and facing another ‘door’ as it were, or another milestone. Before I started on this particular Lenten journey, I thought I would start preparing vegetarian things I knew and move to doing something new. I realized I had been surviving just fine on what I knew and I was NOT plowing any new ground. Playing it safe. So to keep my word to myself that I would try something new, I tried preparing a new vegetarian dish today.

Often, in order to grow spiritually, we need to do something new. It’s ok that it’s not good or perfect. Just new. Drive down a new street. Shop at a new store. Talk to someone you’ve never talked to before. Insanity is doing the same thing over and over again but expecting different results. Things won’t be different unless you DO something different. Once you’ve done it, there’s no going back. Even if things don’t go the way you expect them to, even if your experience is horrible, it’s still experience in which to glean wisdom.


I serendipitously found this recipe in the Weight Watchers “DINING FOR TWO” cookbook published in 2004. It has been long out of print. I had never made this recipe before today.

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RED LENTIL AND SPINACH STEW

1 teaspoon vegetable oil (I used olive)
1 small onion, chopped
3 garlic cloves minced
1 Tablespoon minced peeled fresh ginger
1 teaspoon curry powder
½ teaspoon cumin seeds
¼ to ½ crushed red pepper
½ cup red lentils, picked over and rinsed
1 (14-ounce) can vegetable broth
1 ¼ cups water
1 cup frozen leaf spinach, thawed
¼ teaspoon salt
Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, 3-5 minutes. Add the garlic, ginger, curry, cumin, and crushed red pepper; cook, stirring until fragrant, about 1 minute.

Add the lentils, broth, and water; bring to a simmer. Cook until the lentils are tender, about 20 minutes. Stir in spinach and salt and cook until heated through, about 3 minutes.



Per serving (scant 2 cups): 230 Cal, 3 grams fat, 20 gram saturated fat, 0 grams trans Fad, 0 mg Cholesterol, 1188 mg sodium, 39 grams carb, 13 grams fiber, 15 grams protein, 131 grams calcium. POINTS: 4


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I doubled the recipe. Even though it is from a “Dining For Two” cookbook – AND – I live alone – I have a cook once, eat all week philosophy. I am always in search of recipes that are good enough to each every day and do well as leftovers. I omitted the salt, there is already sodium in the vegetable broth.


What did I learn from this foray to a new dish?


I learned that there must be a difference between chopped spinach and leaf spinach; I will aim for the leaf spinach next time and see how that is, though the chopped seems to be fine. I did not realize this when I was purchasing frozen spinach at the store.


I learned one of the beauties of red-lentil dishes is that they can be prepared relatively quickly – even from dried lentils.


I made with Hot Curry (obtained from Penzeys)– which I really like but could be made with sweet or mild curry. To me, my experience is that it is very flavorful with the Hot Curry, though very light at the same time.

This could be easily garnished with a dollop of greek yogurt.


I would definitely make this again. I am glad I made it, I’ve now expanded my repertoire of vegetarian dishes. I do know that sometimes you try a new dish and there are a number of things that could be that you don’t make it again. Difficulty in preparation; peculiar hard to find ingredients; cooking time; taste; texture, etc. This one measures up. Moreover I think I would enjoy it in both summer and winter.


I got some experience. I got some wisdom.


SOLI DEO GLORIA

VERNAL EQUINOX

crocus (I planted years ago) photo taken yesterday on The Feast of Saint Joseph

Yesterday was the Feast of Saint Joseph – NOT the Feast of Saint Joseph the Worker as Representative Nancy Pelosi inadvertently said in the last couple days. We wait for May Day or the first day of May for that.

Today is the Vernal Equinox, or astronomically the first day of spring when for the next quarter where both the days continue to get longer (until the summer solstice) but also the daylight will be longer than the nighttime. But only in the northern hemisphere.

It has been my observation and understanding that Pagan traditions attached great meaning to the times and workings of the earth, sun, and heavens. It is also my observation that “the church” has tried to eclipse (as it were) the pagan traditions with overlaying Christian traditions, eschewing or downplaying Pagan traditions. Christmas, rather the commemoration of Christ’s birth – which seems to arbitrarily assigned to the winter solstice time of year. Christmas is dependent upon Christ’s conception which is seemingly arbitrarily assigned to the vernal equinox – The Feast of the Annunciation is next week. Early Christians probably would not begin to fathom contemporary Christians observation of Christmas and “Jesus is the reason for the season” slogans.

We approach Easter. But even the word “Easter” shows its Pagan ancestry. “Eostre – comes from Austron – goddess of fertility sunrise whose feast was celebrated at the spring equinox. The Venerable Bede noted that Anglo-Saxon Christians adopted her name and many of the celebratory practices for their Mass of Christ's resurrection.

To me, this doesn’t have to be an either/or argument, either Pagan or Christian. It doesn’t matter if yesterday was The Feast of St. Joseph or the very same St. Joseph the Worker. The argument, almost any argument exposes our human frailties of vast inability to fathom God. I am happy for both. I am happy for the equinox, it’s celebration, and happy also for the time in its cyclical and linear sense that we will soon once again mark Christ’s resurrection.

photo of same crocus today - the vernal equinox - the first day of spring - with snow

Yours is the day, yours also the night; *
you established the moon and the sun.

You fixed all the boundaries of the earth; *
you made both summer and winter.

Psalm 74: 15-16


SOLI DEO GLORIA

SNOWDROPS

A couple of you who follow this blog - know that I had to go to the store this morning to buy coffee filters just to make my first cup of coffee this morning.

Walking on my way back from the grocery store I spotted this every early spring perennial: SNOWDROPS. Called snowdrops often because they will push up out of the snow. They come and they go so quickly, they aren't as common as crocus, so it is a treat to see. It will still be several weeks before we are free of any frost danger in Chicago.

I hear the bluebonnets have started in Texas. The Silver Maples are in bloom here, they bloom very early, which most people don't notice, because a silver maple blossom isn't exactly showy.

It has been a challenging winter for most, we are on our second day of sun and people are talking about it.

SOLI DEO GLORIA

EASY CHICKPEA CURRY

Not only are you getting two posts today, this second post is a two-parter.

The first part is some of my comments about today’s recipe as well reader comments about a previous recipe.

Of the recipes I’ve posted, I’ve posted the chef’s original intent, followed by various cooks adaptations on recipes. Those of you who have cooked in my kitchen, cooked along side me in kitchens know I have a personal rule – that if I am cooking something for others – that is NOT the time to test adaptations, I must have a tested recipe if I am cooking for others.

The first two entrée recipes I posted – the Boiled Beans and the Herbed Lentils & Rice, are two recipes I’ve made for over 20 years. Not much of a stretch in trying new things really. But making these two recipes over the years was the foundation of knowing I could truly enjoy vegetarian dishes.

My own mother has been following this blog. (Perhaps this is a blog only a mother could love.) She calls me up and asks.

“Can you make the Herbed Lentils and Rice with Wild Rice?”

I say, “I don’t know – never tried it, and you know Wild Rice is NOT a rice Mom, it’s a grain!”

She says, “I’m out of brown rice.”

I say, “ya can do what you want, but no guarantees.” I add, “who runs out of brown rice!? I will buy you a giant bag of brown rice.”

Imagine all this with a Minnesota accent. She still lives in Minnesota, I in Chicago.

My sister and I will attest, our mother is someone who will change a recipe even before she tries it the first time.

She called me a couple days later to say the recipe was good with wild rice. Same amount as the brown rice -?- , I don’t know.

Today’s recipe “Easy Chickpea Curry” is a newer recipe. The first time I had it, my Provincial within The Brotherhood of Saint Gregory – Br. Nathanael Deward – made it for me. I loved it. I asked where he got the recipe, which was a Weight Watchers cookbook we both owned: “Now & Later” Cookbook published in 2009 – still available in some meeting rooms. I tried making it myself. It was ok, but not as good. One day talking on the phone, I asked what he did differently – substitute the coriander and cumin for hot curry powder (if you like it spicy). If spicy is not your deal, keep the original recipe.

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Easy Chickpea Curry


1 Tablespoon Olive Oil
2 red onions finely chopped
2 jalepeño peppers, seeded and thinly sliced
1 large garlic clove, minced
2 teaspoons minced peeled fresh ginger
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt
2 (16-ounce) cans chickpeas, rinsed and drained
1 (14½-ounce) can diced tomatoes
1 cup fresh cilantro leaves
1 cup quinoa rinsed

2 cups water

For some reason, the jalepeños did not make the first casting call of ingredients photo-op

(1) Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring occasionally, until crisp-tender, 2 minutes. Add the jalepeños, garlic and ginger; cook, stirring occasionally, until fragrant, 2 minutes. Add the coriander, cumin, and salt; cook, stirring frequently, until fragrant, 30 seconds. Add the chickpeas and tomatoes; cook, stirring occasionally, until slightly thickened, 10 minutes. Stir in the cilantro.

(2) Meanwhile, mix the quinoa and water in a small saucepan; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and the quinoa is tender, about 10 minutes.

(3) Transfer the quinoa to a large bowl. Top with chickpea mixture.

Approx 4-6 servings - 1¾ cup serving – approx 8 points.

SOLI DEO GLORIA

FORGIVENESS

I am off work today, with a to-do list longer than my day off. I was in the basement of my vintage condominium building and noted that it might be a good day to water the geraniums that I winter there. I put them in the glass block windows and water them two or three times during the winter. The summer leaves usually dry up, and there are usually these large wan leaves that look for the brief winter sun.

I live in a third-story walk-up, I carried the large plastic watering container down all the stairs and made my way by all the basement flotsam and jetsam to the windows. I realized I had not been close to the geraniums as much this past winter and thought I usually water them two or three times during the winter, but could only remember doing it once – and that wasn’t even this year. The geraniums were drier than usual. More dead leaves than usual. A couple had branches or sections that were completely dead. I began to worry I had ruined them. But I watered them any way and pulled away a number of the dried dead leaves from last year.

I returned to the basement about an hour later to put clothes in the dryer and could see how the geraniums had already perked up, looking almost as if I had not ignored them this winter season. I thought to myself how truly forgiving geraniums were, even in spite of my inattention.

I thought there were so many lessons to be learned here about forgiveness and attention, it wouldn’t take much to spell them out, but if you’re reading this, I’ll just let you fill in that blank.

SOLI DEO GLORIA