therapy baking

for the first month and a half of the semester I almost exclusively our school’s notoriously terrible food. Once my meal plan ran out I ate…. well not much besides ramen and cheese crackers. And then I ran out of ramen and really wasn’t eating at all.

but that’s about to change because yesterday

I WENT TO THE STORE

i know, it’s surprising

And then tonight, I actually decided to get out of bed (another surprise!) and head down to the communal kitchen. (Since moving, I no longer have a stove.)

The expedition to the kitchen started with an impulse to make candied ginger. Then I decided to make some very belated birthday lemon bars, bread, and since I probably should eat something, curry. (somehow i don’t think those are all getting made tonight)*

Because I only have one pot currently, I had to prioritize what to cook first. Obviously I chose the ginger candy.

Candied ginger is basically the best thing. Plus you can use the syrup in all kinds of delicious ways, such as adding it to ginger bread or pouring it over frozen strawberries. or even…. lemon bars!  

Anyway

Candied Ginger

from David Lebovitz

• 1/2 lb Ginger
• 2 cups Sugar

First, get yourself a hunk of ginger. (I used a half pound here). You need to peel it – the easiest way to do this is with a spoon. Then, cut it into slices as thinly as you can manage, but it isn’t that big of a deal.

Next, you need to blanch the ginger. Boil enough water to cover the ginger in a (non-reactive) pot. Add the ginger once it’s boiling and let simmer for 10 minutes. Enjoy the smell of ginger. Drain the water.

Now do this again!

==> Meanwhile

Finally! You are done blanching. Now add 2 cups sugar and 2 cups water to the ginger. I know, it is a lot of sugar. But you are making candy after all.

Boil until the water reaches 225 degrees. Of course, if you don’t have a candy thermometer (I don’t) just boil it until it begins to get syrupy. I am never completely sure if I have cooked it long enough, but that’s okay because I’m really in it for the syrup. The ginger is just a bonus.

Let everything cool slightly, pour the syrup into a container and lay the ginger on a sheet to cool. I guess you could put granulated sugar on it at this point if you really want to.

Sadly, now you must wait an hour before eating your delcious spicy candy.

the perfect amount of time to make….

Lemon Bars! Part 2

from Smitten Kitchen

but you should just go to her recipe though because it’s pretty much what I did  and I’m getting tired of typing.

man I’m tired. You’re probably tired of reading this too. Forget the chickpeas and bread, I’ll just eat strawberries in ginger for dinner. (just kidding, I bought tons more ramen!)

And then I will feed lemon bars and ginger to my lovely friends. Thank you guys for being there

*called it

junior year and chana masala

it feels like the smallest blink of time since i’ve posted but it’s been… three weeks

I’ve just started my junior year of classes. I’m only taking 16 credit hours but I’m working two jobs and frankly, I’ve mostly been eating goldfish crackers and cafeteria food. I spend most of my free time doing calculus problems (once I went to the beach!) A sign of how stressful this has been: I am currently listening to the angsty music of my youth.

well this is actually for my economics class. the book said this was a simple problem

this is what I’m missing out on

But last week I actually made a curry (I know I post about this a lot, but this recipe is really good)

Chana Masala

This is my mother’s recipe. I believe she adapted it from the Vegetarian Epicure by Anna Thomas. This is a simple and delicious dish.

Ingredients

• 2 cans chickpeas
• butter or olive oil
• one tomato
• cilantro
• garlic
• lemon juice to taste

SPICES:

•  Pimenta roja or cayenne pepper
• Garam masala
• curry powder
• garlic or onion powder
• lots of turmeric

I am not a very neat cook

Step 1: rinse the chickpeas, cover them in water and cook them over medium heat until they are beginning to get soft.

Step 2: put the butter or olive oil in a sauce pan. I use my teensy one & use enough oil/butter to cover the bottom of the pan. This probably amounts to 1-2 tbs. Add the spices and crushed garlic, stir and cook over low heat for a few minutes.

Step 3: add the spices, lemon juice and chopped tomato to the chickpeas. this should be done about halfway through.

Step 4: let the whole thing simmer for awhile. At the end, chop up some cilantro and add it.

Then we eat!

lunch time!

Plus it has the Dmitry Seal of Approval. What more can you ask for?

Now it’s time to get back to work!