Miso Japanese Restaurant

Because of a friend who is having her birthday on that day and we decided to lurk around seeking a restaurant for dinner.
So we came across to a japanese restaurant with classy looking and high-class alike pricing. Since we all like jap stuffs why don't we go in and try ? :D

It might be an "experience" for people who seldom go to jap restaurant and sitting inside the room like the traditional japanese dining style.
 In order to dine inside the room, the waitress told us at least for 5 person above. But  just a while later the waitress came and offer us the room for dining. 

My friend mentioned he is spending us but for not burdening his wallet's sake, I ordered vinegared rice served with salmon and roe and of course the miso soup.
 I'm not sure which roe but I supposed from salmon one :S . It cost Rm30 for this rice set. "Sugoi ne!"

Also my friend ordered an extra side dish for us which is tenpura shrimp.
Inside the plate not all are shrimp lar but others like carrot and yam as well.





I have nothing more to comment about this restaurant.
 The food wise is not bad, imagine you are going to pay for such shit brix price but get bad taste food seriously you will going to WTFBBQ already.
If you think you are rich, you want to dining in high-class looking restaurant, go ahead. :)



We already went for the cheaper way when ordering. The total bill cost him RM 99.55, tax was included.
Maybe it is still cheap because we choose the cheaper option.
But still, the price is noticeably expensive.
Thus, there isn't any other customer besides us, at least in the mean time we went in and out.

The last photo I took before we left.
 This is the "sushi bar" section, the other side for normal dinning table.



By the way, I'm sorry that I didn't took what my friends had for their dinner,
 pretty forgot that time. :D

The Merry Berry Series: Nothing Berry about the (Straw)berry!

A million seeds embedded into its intense, red skin tickle and beckon your lips! Upon biting, its tart and aromatic juice oozes on your tongue. How refreshing can eating a berry be? But, be fooled no longer!


The almost heart shaped, red strawberry is not at all  a berry! Neither is it a fruit.

Strawberries are part of the rose family, probably that's where they get their delightful, rich colour! They're eaten fresh and widely used in various foodstuffs from jam to ice cream.


Their taste ranges from sugary to tart, depending on the variety. The deep red hue and fragrant juiciness light up any meal, be it savoury or sweet. Berry or not, strawberries have numerous health benefits.


A bushel of strawberries is feast for the eyes literally. The antioxidants  in strawberries are just the thing for tired and aging eyes that are prone to dryness, vision defects and optical nerve damage. Rejuvenate your eyes with a handful of strawberries a day.


Free radicals in our bodies expedite the aging process. Antioxidants and detoxifiers in strawberries have the ability to bust them, and keep you as youthful as ever.

(Photo Credit: http://www.pachd.com/free-images/food-images.html)

Design A Cuisine Newsletter (May - June 2011)

Monthly Newsletter: May-June 2011 In this edition: Editor’s Message Design A Cuisine at the famous World Gourmet Summit, Capella Hotel, Singapore Cooking Classes at Palette Sensations with Design A Cuisine Join our Cooking Class Series! Holistic Food Promotion at the Royal Plaza on Scotts Hotel,Singapore Food promotion at the Swiss Club Get Involved with Design A Cuisine Editor’s Message It’s an honour to be part of this inaugural edition of the Design A Cuisine newsletter.Chief aims of Design A Cuisine is to assist and inform people on eating well, eating right and eating incomparably tasty food in their kitchens. May and June have been fantastic months for our young company.  Consultant Chef Yogesh Arora has been a wonderful addition to the organisation, wearing the hats of Chef de Cuisine, management consultant and cooking instructor.   The work of Design A Cuisine was on display at the famous World Gourmet Summit at the Capella Hotel.  Our staff had a great time working with members and staff on various holistic programs at the Swiss Club.  Chef Yogesh has been busy in the Singapore community, hosting cooking classes and visiting offsite clients such as Palette Sensations Cooking School to share his knowledge of holistic cooking techniques.  We have also launched our catering arm, providing premium holistic food to a growing group of private and corporate clients. If you would like to sample Design A Cusine’s work at your organization or function, please give us a call.  We are also always looking out for volunteers interested in bringing holistic cuisine to more venues, so let us know if you would you like to help out. Till our next edition… Love and Light, The Editor   Design A Cuisine at the World Gourmet Summit, Capella Hotel, Singapore     At the kind invitation of Peter Knipp Holdings, organiser of the World Gourmet Summit, Design A Cuisine displayed a selection of offerings to a high-end suite of restauranteers, hoteliers and food and beverage industry leaders.  Read more and visually sample some of the offerings on display at http://designacuisine.blogspot.com/2011/05/design-cuisine-world-gourmet-summit.html    Chef Yogesh runs cooking classes at the Palette Sensation Cooking School Our consultant chef Yogesh Arora was invited to give a cooking class at Singapore’s Palette Sensations Cooking School.  Read more athttp://designacuisine.blogspot.com/2011/05/cooking-class-at-palate-sensations.html    Join a Design A Cuisine Cooking Class Would you like to learn how to prepare holistic dishes?  Learn a few tips from Chef Yogesh at our Cooking Class Series.  All the details and recipes available at http://designacuisine.blogspot.com/2011/06/design-cuisine-cooking-class-series.html   Holistic Food Tasting with the media at the Royal Plaza on Scotts hotel,Singapore The Royal Plaza on Scotts hosted a media food tasting event featuring Design A Cuisine.  With numerous media members present, Design A Cuisine worked with the hotel’s 5-star kitchen to present an array of dishes from its menu. Design A Cuisine returns to the Royal Plaza on Scotts in July: http://designacuisine.blogspot.com/2011/06/design-cusine-royal-plaza-on-scotts.html   Food Promotion at Swiss Club, Singapore  Working with the new Tandoori kitchen at the Swiss Club in Singapore, Design A Cuisine conducted a food promotion and cooking class for members and staff.  Read the details at:http://designacuisine.blogspot.com/2011/03/design-cusine-at-swiss-club.html.   Get Involved with Design A Cuisine Design A Cuisine welcomes support from anyone In the community with an interest in holistic food and encouraging people to make better dietary choices.  We currently need assistance with graphic and website design, sales & marketing, website design and event volunteers.  Please get in touch if you’d like to get involved! The Design A Cuisine Team Web: www.designacuisine.com.  Blog: blogspot.designacuisine.com E: yogesh@designacuisine.comT: +65 9385 8477

CREAM OF WINTER SQUASH RECIPE. WINTER SQUASH CREAM DE LA CREAM RECIPE. SPICED CREAM OF SQUASH RECIPE



FOOD ART- SQUASH VARIETIES....image from Wikimedia Commons file photo

 A SPECIAL GUEST POST BY MEHJABEEN  ARIF

CREAM OF SQUASH RECIPE .
MEHJABEEN- San Francisco, California.
Holding a degree in clinical nutrition and dietetics, I can promise to give my readers a whole new dimension on healthy cooking :)


Jabeen’s corner
http://www.comeletseat.blogspot.com/


YELLOW WINTER SQUASH... image from Wikimedia Commons file

I am finally here posting my First Guest Blog.. I should say it feels nice.. After a long hunt for a squash family member.. I finally settled for yellow squash.. and working with this for the first time.
Well, decided to make a guilt free soup with no oil or any kind of fat.. Lately I have been trying to discover oil free foods.. and this wonderful bowl definitely tops the charts.. Its a whole meal by itself.

To be honest, I was slightly surprised by the amazing creamy soupy consistency it had finally.

Ingredients :

Yellow Squash - 2 no. (small)
Masoor Dhal - 50 gm
Potato - 1 no. (medium)
Onion - 1 no. (small)
Garlic - 3 pods
Chilli Powder - 1tsp
Coriander Powder - 1tsp
Garam Masala - 1/2 tsp
Cilantro Leaves - for garnishing
Salt / Pepper - to taste

CREAM OF SQUASH

Preparation:
Dice the vegetables and add in the pressure cooker.Rinse the Dhal and add them to the vegetables..
1. Now add the spice powders.. and pressure cook for 2 whistles or until soft..
2. Let it cook and blend it to a puree.. garnish with freshly chopped cilantro leaves..
3. Adjust salt / pepper to your taste.

Tips & Tricks
1. It tends to easily get burnt when pressure cooking, U might want to be careful.
2. One can add cream for richer results..

Many thanks to  Mehjabeen for the special recipe- url banner at side bar

Sicilian Wine Pairings with Sicilian Cuisine, 2nd part

As I promised some days ago here it is the second part of the pairing between Sicilian wines and Sicilian recipes. The article is written by Jacqueline, sommerlier and wine lover. Here you may find her blog.

"It wouldn’t be a proper discussion of Sicilian wine without Nero d’Avola, and one of my favorite Sicilian red wines is the Corvo Rosso, a blend of Nero d’Avola, Nerello Mascalese, and Pignatello. 

Nero d’Avola, quite possibly the most important red grape in all of Sicily, originated in the southeastern part of Sicily as it prefers hot and dry climates, but it is now widely planted throughout the island.  The grape produces wines with characteristics of dark fruit, berries, and plum, and hints of spice and pepper, and a smooth texture. Pignatello, also known as Perricone, is a red grape grown in Sicily and Sardinia, and is used mainly for blending with Nero d’Avola and Nerello Mascalese. 


Corvo Rosso is a very dependable red wine with both red and dark fruit characteristics and a bit of peppery spice to add another dimension to the flavor. The wine is smooth yet a bit on the rustic side, and is best for enjoying with a casual Sicilian dish. The Sfincione (traditional pizza of Palermo) featured in the Sicilian Cuisine Blog is a delicious “pizza” consisting of a soft dough and topped with tomato and onion and caciocavallo cheese, and often enjoyed as street fare. Such a casual dish should be paired with the unpretentious yet equally delicious Corvo Rosso.

One of the most unique and fascinating Sicilian wines I’ve tasted is the Scilio Phiale Etna Rosso. Phiale is a blend of Nerello Mascalese and Nerello Cappuccio, also known as Nerello Mantellato. Nerello Cappuccio grows in the volcanic soil near Mount Etna, and is known for producing wines with notes of red and dark fruit and a pleasant spiciness. Phiale is a dark and complex wine, with characteristics of the ashy soil where its grapes are grown, as well as very dark fruit, spice, wood, and a slight bitterness. The texture is full and dense with a very long finish.

I believe this wine would be an excellent choice with the Brociolone, a wonderful recipe posted on the Sicilian Cuisine Blog which is a sort of pinwheel of pounded beef, and stuffed with salami and caciocavallo cheese, and cooked with red wine. This hearty Sicilian dish calls for a substantial wine, and the Scilio Phiale Etna Rosso would make for an ideal pairing."

The Merry Berry Series: Birds & the Berries!

Birds researchers at Rhode Island University are stumped by a food trend amongst migratory birds during the fall season. The birds have been wolfing down berries, as opposed to the assumption that birds tend to pack up carbs and fat during winter months.

According to researchers, the birds dietary changes maybe a strategy to cope with stresses of migration. Birds are able to distinguish between the healthiest of berries that will enable their bodies to stock up antioxidants and nutrients. Thus, they are able to maintain a healthy immune system throughout the migratory period. Birds also help to disperse seeds and are an integral part in the ecology!

(Photo Credit: http://www.freedigitalphotos.net)

The Merry Berry Series: Cranberries

Next up in our berry series: The Jolly Cranberry!



Cranberries were used as fruits and medication throughout centuries. Their tart taste may not appeal to everyone, but they can be paired with some foods to balance flavors. Like its cousins, the cranberry is high on antioxidants and help eradicate free radicals in our bodies. In this way, we are able to boost our immunity against diseases. 


Get smiling with cranberries. According to research, cranberries may prevent bacteria buildup in gums and around teeth. It may also help prevent cavities. Do watch out for the high sugar content in cranberry juices though. Eat cranberries instead to gain the full effects of their healing abilities.


Liven up salads with a sprinkling of cranberries. Fold them into cookie or cake batters to make 'em better!

(Photo Credit: http://www.freedigitalphotos.net)

"Cassata al forno", the most tempting Sicilian baked pie with the famous sweet ricotta cream filling

Do you know what the "Cassata al forno" is? The Cassata is a lovely baked pie filled with a delicious cream made of ricotta cheese and chocolate chips. You can either prepare a big one or if you prefer some mini-pies just like the ones in the picture below on the right.
 

Before carrying on with the recipe it's important to make some preliminary remarks. The Cassata is the most traditional dessert made in Sicily together with the famous cannoli.


Thanks to a very renowned line of the movie "The Godfather"... "leave the gun, take the cannoli", almost every person in the planet has an idea of what cannoli look like.


But what about the Cassata? We have two different kinds of Cassata that we call: the classic one, the Sicilian Cassata (cassata siciliana) and the baked cassata (cassata al forno). 

While the first is famous for its cover of icing and colored candied fruits and it is made of green marzipan on the sides (just like shown in the pic on the left) the second one, which is the most ancient, has got exactly the same filling but it's simpler because it is just a baked pie. (See the main pic on top or the one below on the right).
Nowadays you can find both all year long, but remain traditional of big important festivities like Christmas and Easter.

The origins of this dessert with ricotta cream go probably back to the Arabic domination (IX- XI centuries), but the version with marzipan and candied fruits was created more recently in the middle of XIXth century from a patisserie chef named Gulì.

About the etimology of the word cassata is still uncertain. Some people think that comes from the Arabic qas'at, that was the rounded bowl or basin where the cassata was prepared, that gives it that particular shape, some others think comes from the latin caseus, that is cheese, probably in reference to the ricotta cheese that fill the pie.

To prepare about 10 mini-pies or just one big baked pie instead, you will need:

For the dough
500 gr flour - 200 gr lard - 100 gr caster sugar - 2 eggs + 2 yolks - half glass of Marsala wine - a pinch of salt

1. Let soften the lard out of the fridge, then mix it with the sugar until the result is smooth and soft.
2. On a surface put the flour and making a well put inside the mix of lard plus eggs, some of the Marsala and the pinch of salt. 3. Mix well all the ingredients until you have a soft dough. In case is a bit hard, add the other Marsala, then make a ball and place in the fridge for about an hour. 

For the ricotta cream
500 gr sheep fresh ricotta cheese - 300 gr sugar - 80 gr dark chocolate chips - 60 gr zuccata (which is a candied kind of big zucchini or cougettes) - cinnamon in powder - icing sugar.

1. Sift the ricotta cheese in a sieve and mix it with the sugar. 2. Stir until it turns very soft and creamy, then add some dark chocolate chopped in small pieces (or chocolate chips if you have) and cinnamon to parfume the cream. 3. If you like it, cut the piece of zuccata in tiny cubes and mix them to the cream. Its taste is very delicate.
4. Now prepare the pie as usual, dividing the dough in two parts, one a bit bigger for the bottom part. 5. Roll out the first half of the dough on the special cassata tin, giving a rounded shape, fill with the ricotta cream and cover with the second half of pastry, that has to be flat.
6. Careful in sealing the sides of the pastry well, so that the cream inside won't come out with the heat of the oven.
7. Bake for about 45-50 minutes at a temperature of 180° C. It obviously has to be brown.
8. When is ready and has cooled down a bit, sprinkle with icing sugar and cinnamon powder if you like. Usually here in the patisserie you find a checked or a rhombus decoration done with sugar and cinnamon.


If you have some left-over place it in the fridge, it will be still perfect for the following 2 or 3 days (especially if your ricotta cheese was really fresh!) and you will be able to enjoy it for more than just one day!

The Merry Berry Series: Raspberry

Aside from being a nutritionally vibrant superfood, raspberries have many other benefits on the body! Raspberries are high on fiber and manganese. Fiber assist in digestion, while manganese is a mineral that keeps your metabolic rate high. Forget slimming spas, adding a serve of fresh raspberries in your diet may boost your weight loss.

Don't just eat it, contemplate on the intense hue of this fruit and feel a boost of energy. The colour red is supposed to be able to liven the body up, by stimulating blood with oxygen.

Or use them in your beauty regime. A raspberry facial is as sweet as it sounds. The aroma will lift your spirits up.

Feel and look good with the raspberry!

(Photo Credit: http://www.freedigitalphotos.net)

The Merry Berry Series: Blueberry

Don't be fooled by the puniness of any berry! They have been dubbed "super food" and pack a big punch with their high levels of antioxidants, minerals and all things that make you smile!

Any kind of berry contains some kind of healing benefit. The Design A Cuisine blog presents The Merry Berry Series that will feature blog posts on a variety of berries.

Let's kick off the series with the blueberry! This tiny berry is a nutritional powerhouse for all of its health benefits. It's reputed to contain the highest amount of antioxidants amongst fruits, as well as the A to Z of minerals. Build up your immunity by adding a handful of blueberries in your diet on a regular basis.

Skip Botox, have blueberries instead. As a result of the high amounts of antioxidants that are found in these gems, blueberries help neutralise free radicals that affect the body's aging!


Toss them through cereals or yogurts for a boost!

(Photo Credit: http://www.freedigitalphotos.net)

SPAGHETTI SQUASH RECIPE. ILLUSTRATIONS ON CHILDREN ART

SPAGHETTI SQUASH RECIPE AND CHILDREN ART ON TURBAN SQUASH.
SPECIAL GUEST POST BY CINDY PAUL

About Me

Cindy Paul


So happy to contribute in some small way to the cooking varieties blog. There are always interesting recipes and great food photos.


I am an illustrator specializing in children’s art. I like to use the computer as well as paint brushes and pencils to create my art. Please feel free to visit me at http://www.cindypaulblog.blogspot.com/.


My illustration highlights the turban squash which has a very unique appearance. It also looks like it will make a yummy soup.

IMAGE OF SPAGHETTI SQUASH

However, I have little experience with this squash so I am featuring the Spaghetti Squash.

Basically, you poke holes in it and then bake in a 350 degree oven for about an hour or until the skin is soft. Remove and cut in half. Scoop out the softened insides and the magic begins. The squash starts to look like spaghetti. I put in all in a bowl, add butter and salt to taste. It is sweet on its own and is quite flavorful. Enjoy!

THE MAGIC BEGINS- THE SQUASH STARTS TO LOOK LIKE SPAGHETTI

The other is a sample of the kind of illustrations I enjoy creating.


You can also find me at Cindy Paul Art on Facebook. Thanks for reading and thank you for inviting me to be a part of this blog.

Sicilian Wine Pairings with Sicilian Cuisine, 1st part

Hi everyone, do you know what kind of Sicilian wine would match some of the recipes of the Sicilian Cuisine? Keep reading and you will find out. My blog recently reached 30,000 visitors in about four months and I think there is no better way to thank my readers than posting a great guest article written by a wine lover and expert. Check her blog out here. Thank you very much Jacqueline!

Here she is in her own words:

"I recently came upon the Sicilian Cuisine Blog and instantly loved the recipes posted. Being Sicilian-American and a sommelier who loves to cook traditional Sicilian dishes, I thought this would be a great opportunity to spotlight some fascinating and dependable Sicilian wines, paired with recipes posted in the Sicilian Cuisine Blog.

Crisp white wines are a great way to start, and a favorite Sicilian white wine is the Corvo Bianco. Corvo, a very reliable producer in Sicily, uses Inzolia, Catarratto, and Grecanico grapes to produce their very enjoyable white wine.

Inzolia, also known as Ansonica, is a white grape grown in the western part of Sicily; it has characteristics of citrus fruit and nuttiness and floral aromas, and contributes a crisp acidity. Catarratto is a white grape widely planted in Sicily mainly near the western coast, known for contributing robust aromas and flavors reminiscent of citrus and orchard fruits. Grecanico is the smoothest and most elegant of the three, adding to the blend its notes of apple, and soft texture. 

The Corvo Bianco is a pale straw colored wine with bright characteristics of white flowers and notes of lemon, apricot, and green apple. The wine leaves the palate feeling clean.

When pairing, this wine would accommodate lighter fish and vegetable dishes.  When browsing through the recipes posted in the Sicilian Cuisine Blog, I felt this wine would mirror the flavors of the lemon flavored artichokes as the wine pairs very well with vegetables and the lemon flavors in the artichoke dish would be reflected in the citrus characteristics in the wine.

When thinking of Sicilian wines, Rose is probably the last style of wine to come to mind. However, last year I was introduced to a lovely Rose from a well-respected producer in Sicily. The Tasca d’Almerita Regaleali Rose, produced by the Tasca family at the Regaleali estate in the hills of central Sicily, is made of Nerello Mascalese.

Nerello Mascalese is an important red grape grown at high altitudes in Sicily, and displays characteristics of red fruits and berries with a slight smokiness and is relatively tannic. The Tasca d’Almerita Regaleali Rose is a salmon-pink wine, full of red fruit aromas and flavors including strawberry, raspberry, and cherry, with just a hint of smoke that reflects the volcanic soil present where the grapes are grown. The wine is soft and subtle with a modest finish, and is best paired with light pasta and seafood dishes. I would be interested in trying this wine with the mussel soup posted in the Sicilian Cuisine Blog which consists of fresh mussels, red pepper, plum tomato, and other ingredients. I believe the freshness and light fruitiness would compliment the mussels and tomato nicely, and the slight sweetness of the wine would provide a very good contrast to the red pepper.

-----

Thanks again to Jacqueline! A second part of this excellent pairing will come soon. Stay tuned and in the meantime... enjoy a glass of wine, obviously a Sicilian one!!!

May spotting

Hi everyone. The first spotting in May is dedicated to Transmile Air Services B727 cargo aircraft.
 They are daily scheduled, from somewhere which I think is Kuala Lumpur to Kota Kinabalu, except on Sunday.
Normally it will arrive at 8am ( according to spotter ) but this time landed at 9 something.
 I also got some Air Asia liveries that I never capture before. ;)

Departing !

This one surprised me because never captured before :D

Helibus from Awan Inspirasi Sdn Bhd, heard it is used for transferring oil rig workers.

Finally it is. Sorry for the lousy touch up skills. I'm really bad when comes to tricky situation. 

For more photos you may visit my Flickr May Spotting set 

Thanks for reading :D

Who needs spoons

when you have cinnamon sticks to stir your tea with!

Next time you sit down with your prandial cup of tea or coffee, stir it with a cinnamon stick than with a spoon. The cinnamon gradually releases its flavour and uplift your drink.

Cinnamon is yet another versatile spice that though available all year round, is most popular during wintry months. It is known to have healing properties. 

It's been found that cinnamon helps to regulate blood sugar levels. Cinnamon ensures optimum digestion by slowing the rate at which the stomach empties food. Thus, reducing the rise of blood sugars after an heavy meal replete with complex carbs. Season rice and noodle dishes with cinnamon to assist the body break down sugars slowly.

The sweet, heady aroma of Cinnamon is reputed to be able to boost brain function!

Natural Isotonic with more benefits than you know!

"Get your coconut water  it’s good for your daughter
Coco got a lot of iron, make you strong like a lion"

Harry Belafonte's old refrain contains some truth about coconut water, expect that coconut water is great for just about anyone!

It's not just the iron content that brings the lion out of you though. Coconut water is a rich source of minerals such as, calcium, magnesium, sodium, potassium, copper, iron, phosphorous, sulphur, and chlorides! It's an all in one mineral boost! That's not all, the cooling drink is naturally sweet and helps to balance sugar levels in the body.

 Did you know it may help to alleviate headaches? Coconut water ensures that the body's natural fluid levels are maintained and the body is hydrated. It's a natural isotonic drink and is great to sip on  while doing any exercise!

Make your very own refreshing mocktails by adding sprigs of mint, lemon slices or orange zest to coconut water.

.

Silk Road Cooking...

This is just  a quick post about some stuff I've been up to lately. First up are a couple of dishes from Silk Road Cooking: A Vegetarian Journey, by Najmieh Batmanglij. I've had this cookbook for a couple years and have cooked from it only a few times. It's one cookbook that I really want to use more, so I spent some time with it this weekend.

Pages from Silk Road Cooking: A Vegetarian Journey

The book is full of beautiful photos, historical narration, and intriguing recipes. It's vegetarian, not vegan, but many of the recipes are vegan, and the others are veganizable of course. Here's a link to some sample recipes to give an idea.

The Balkh Brown Lentil Soup (above) calls for fewer herbs and spices than I would usually add to lentil stews and soups, but it is so tasty in its simplicity. The recipe calls for toasting cumin seeds in oil, adding onions and garlic, then lentils and water to simmer. Towards the end you add some fresh orange and lime juice (it calls for Seville oranges, but if you don't have those, you can use a combination of orange and lime juice) and also angelica powder. According to the book, angelica powder is used as a souring agent in Persian cooking. I didn't have any, so I used a teaspoon of tamarind paste instead. From what I've gathered, angelica is nutritious and has many healthful properties; I really want to get my hands on some. Seasoned to taste, and topped with fried onions and parsley, the soup is more than the sum of its parts. 

The next recipe I chose was a Bulger and Mung Bean Pilaf.  It's another winner, seasoned with cumin seeds, shredded ginger, turmeric, and chili peppers, it's so yummy topped with fresh lemon juice and fresh herbs. The mung beans and bulger go well together and create a great texture. I ate two bowls of the leftovers for breakfast this morning. 

The whole meal was a bit of a feast actually, we had the soup as a starter and then the pilaf with a spinach, mushroom, carrot salad and a tofu tart with roasted summer squash and tomato:

The tart turned out just "ok". The tofu filling was tasty enough, I added miso paste, lemon juice, nutritional yeast, almond milk, pine nuts, garlic, onion powder, kala namak salt,  and some ume vinegar, but it didn't cook through how I wanted it...I'm still trying to get a feel for the calibration of my new oven. 

For other news, the garden is thriving. I've been harvesting fresh greens galore.

So far, we've been munching on mustard-spinach ( a hybrid of the two and a less spicy than pure mustard greens), baby kale, spinach, and radishes. I'm waiting a little longer to harvest the dandelion greens and the lettuce. The chard and collard greens will be another few weeks before they grow into nice big plants. It's a bit overcrowded at the moment, but as we harvest, space will open up.

I keep the greens under a poly tunnel at night and on cloudy days, and it makes a phenomenal difference in how fast things grow. Here's the same bed about a month ago:

It's easy to make a poly tunnel. All you need is some rebar stakes, some pliable tubing that you can get in a hardware store, and some opaque painters' plastic. You can attach the plastic to the tubes with large binder clips. This works great in climates where the temps are cool in spring and fall.

Green juice from the garden: radish tops, parsley, mustard-spinach, celery (not from the garden) and sorrel:

Radishes are one of my favorite vegetables, and for any newbie gardeners out there, I highly recommend giving radishes a try. They grow quickly and easily...and, you get double for your efforts; harvest the roots for salads and what not (you can cook them too) and eat the greens in stir fries or juices. The greens are a bit stickery, but if you steam them or juice them it's not a problem. Radishes are just little turnips, so I wager that the greens are super nutritious like turnip greens. The radishes themselves are pretty nutritious too.

My tomato and pepper starts are some of the slowest growing little guys I've ever seen! Come on guys...get growing!

And finally, in some family news: my mom adopted a little dog from a K-9 death row rescue:

Her name is Lula, and she's super smart and sweet.  She adores my mom, and we all love her. I've been visiting a lot to get in on the walking action. I hope to post a video of her soon doing one of her happy dances, which are really adorable.