I am feeling completely uninspired on the cooking front these past couple days. I think this whole week has been uninspired. I spent my whole vacation waiting for my vacation to happen–and now, here I am: Saturday afternoon. I need to do chores, cook for the week, and do some lesson planning before school starts on Monday. Break is, effectively, over.
The recipes I’ve decided to make this week come from, easily, one of my favorite blogs, Smitten Kitchen. This trio of Indian recipes looks really good. The first recipe is a sour cabbage salad that highlights lemon juice and whole mustard seeds. I’ve never bought or used mustard in its seed form, but it was cheap at my local supermarket, so I definitely won’t shy from it if it comes up again in recipes. The next is a simple, yellow daal–and if you recall, I need to use up my grains and legumes, so this recipe looks perfect for that purpose. Finally, I’ll make a black-eyed pea curry. I’m looking forward to moving towards a more vegetarian diet again, and I think these three recipes will be a good transition back into meat free meals.
I also plan to make this bean salad, which is used as a sandwich filling. I think I’ll use a different type of beans instead of garbanzo beans, though, in this recipe. Garbanzo beans tend to taste like wet dog to me.
P.S. I bought some kimchi from a local Asian foods market in Eugene. I think they make it on-site. I’ve never had it before. I’m pretty excited.