As much as I love my Simple Sunday routine sometimes it happens to go a little awry. This instance being Super Bowl Sunday. For some this might not be an impact, but for the football-house that I live in it happens to be quite an important event. I had quite a bit less time to get through my normal routine but with some help from the fam-jam we still made it happen. A word of advice, if someone offers to pick up groceries for you, take them up on it!!
Last week I promised more recipes, and food pictures, etc. so here it goes! Today I tackled two more loaves of sourdough bread, and my favourite Himalayan meal.
First the bread I keep bringing up (because it’s so good :))…
I received a wild yeast sourdough starter in a Bunz trade quite a while go now (if you’re not familiar with Bunz I will explain in another post). I struggled through a few (epically failed) attempts until I came across a recipe that I happened to get the hang of. PurelyPacha has a fantastic recipe that involves no kneading, no adding of yeast and a good timeline that doesn’t involve too much. So thank you for this recipe! I have been playing with the mix of flours and adding other ingredients since I’ve got the hang of it and I now make one white loaf (a mix of bread flour and all purpose flour this week) and one whole wheat loaf (this week I switched a 1/2 cup of flour for a 1/2 cup of ground flax seeds). So far so good! I have also been freezing one load and we eat one throughout the week.
I actually become inspired by the tea ceremony aspect of Wabi-Sabi when it comes to baking bread. The essence is that you can always welcome people into your home with tea. I like to think I can do that with a fresh loaf of bread or passing along a portion of the starter.
When visiting family in New York, we were introduced to a wonderful Himalayan restaurant simply named Himalaya. I would highly recommend it to anyone heading upstate New York! Since we aren’t able to take a trip down there all the time I scoured the internet for a copy cat recipe of my favourite dish, Phing Sha. I was lucky enough to come across one posted by the Toronto Star. Even though I don’t follow it directly, it provided a great base of spices and flavours. Below are my changes to the recipe above.
- I stick with butter instead of oil
- 1 huge one large sweet onion
- 1 handful of garlic
- I have some whole turmeric root and used that instead of powdered
- 1 can (156ml) of tomato paste
- I used a small roast beef and cut it up
- I went with white potatoes, about 5 of them
- I don’t have a grocery store nearby that carries dried mushrooms so I used creminis, white buttons, oyster and portobellos
- I used a litre of homemade beef broth
- Rice vermicelli noodles instead mung bean noodles
I never make a meal of just two servings because in this house we live off of leftovers. I use my big soup pot and this recipe pretty much fills it. It freezes well and tastes super delicious with fresh bread!
I find it very easy to get caught up in the whirlwind of purchasing food throughout the day. There is always something quicker, something seemingly more tasty, and groups of people to be with it. If I have leftovers on me, I find it a comfort to take a few minutes away from day and enjoy the food made in my home. Not only is it a cost saving habit, it is also a chance to exercise gratitude while playing the game of life.
Coming next week, I am going to try and restore an old trunk that needs some Simple Idiot love. Stay tuned!