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Ambitions

I probably should’ve taken it easier today, eaten leftovers instead of trying to cook, but I had told Kevin that I’d make steak and kale salad while he had a long day on campus, and I wanted to have that for him. So even though I had done computer work all day (catching up on overdue things from surgery time, getting the new website up and running), and was feeling exhausted, I powered through and made the food (leaving the kitchen something of a disaster).

It’s all tasty, but I think both Kev and I would agree that leftovers would have been the wiser choice. Sometimes I get an idea in my head, and I have a really hard time scaling it down to something more practical, and then I fall down.

We’re trying to get the whole family to eat a little healthier, as we all have something of a genetic tendency to plumpness (and also like sitting around way too much of the time with our devices, which is another thing to work on, but that’s another problem…) But the kids are still very dubious of much of our food, esp. anything spicy. If we’re cooking two separate meals, pizza and pasta for the kids are so easy, but they really could use a more varied diet (with more appreciation of vegetables). It’s going to be a bit of a challenge, making the time. Important, though. Going to have to strategize.

My secret wish is to make time to start cooking twice a week with Kavya in a very focused way — ideally, one Sri Lankan recipe / week, which she may or may not like, and one American recipe that she is almost certain to like. The very ambitious version of this would have me recording video and audio and then using some of it for either podcast or little website videos.

But that may be more than anyone has energy for, esp. given how time-consuming editing is — if I just cook with her, that’s the important part. A resolution for next New Year? We’ll see. Maybe the new website will help.

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Deviled Potatoes

When I’m sick, apparently I revert to cooking the simplest foods. Deviled potatoes is one of the first dishes I learned how to cook, twenty-five years ago. I’ve learned how to make much fancier food since then, but I still am perfectly happy eating a big bowl of these — sometimes with rice and other curries, sometimes just straight up.

Deviled Potatoes
(30 minutes, serves 4)
This was the first vegetable dish I learned to make, and I still find it addictive. It’s great with rice and a meat curry, but also works quite well mashed up as a party spread with triangles of toasted naan. For a little more protein, you could add canned and drained chickpeas when you add the potatoes.3 medium onions, chopped
3 TBL vegetable oil
1/4 tsp black mustard seed
1/4 tsp cumin seed
1-2 TBL (or more to taste) red chili powder
3 medium russet potatoes, cubed
3 TBL ketchup
1 rounded tsp salt
1/2 cup milk, optional

1. Sauté onions in oil on high with mustard seed and cumin seeds until onions are golden/translucent (not brown). Add chili powder and cook 1 minute. Immediately add potatoes, ketchup, and salt.

 

2. Lower heat to medium and add enough water so the potatoes don’t burn (enough to cover usually works well). Cover and cook, stirring periodically, until potatoes are cooked through, about 20 minutes.

3. Remove lid and simmer off any excess water; the resulting curry sauce should be fairly thick, so that the potatoes are coated with sauce, rather than swimming in liquid. Add milk, if desired, to thicken sauce and mellow spice level; stir until well blended. Serve hot.