Tried and True
Tomorrow I’ll be 29 weeks pregnant, and I have to say that it’s been mostly a pleasant experience. I did have a few weeks of absolutely dreadful morning sickness, but some Diclectin and a healthy dose of milking the situation for sympathy helped. I haven’t had any super strong cravings, so despite the fact that I had always sort of fantasized about sending Mark out for french fries in the middle of the night, I haven’t needed to do it yet. (YET.) I have, however, had some pretty strong aversions to certain types of food, and this has been a bit challenging. We’re not big meat-eaters in general, but our meat consumption has dwindled considerably since June. Just the smell of most types of meat cooking has been enough to turn my stomach. Chicken in particular, which is like the least offensive, blandest animal protein I can think of, has been a huge trigger for me. This has made meal planning a bit tricky at times, but luckily I have a black binder full of tried-and-true recipes that we’ve been relying on pretty heavily these last few months. These are sourced from many random places, but all of them have saved my ass in the last six months.
I am a bit of an oatmeal whore, and constantly on the lookout for new recipes and topping ideas. This recipe for April Bloomfield’s porridge incorporates both steel-cut and regular oats and I think it might be my new standard against which all other oatmeals must measure up. One thing: do not, and I repeat, DO NOT, use the same amount of salt listed here. I can’t quite figure out how that measurement could possibly be correct, and I looooooove salt. I used Maldon and decreased it to a 1/2 teaspoon, one-third (!) of the original suggestion. I followed the recipe exactly the first time and it was so overly salty I couldn’t finish it, and Mark wouldn’t even touch it. I like it with a number of different toppings, but the other morning I had it with milk, maple syrup, and toasted pecans (pictured above) and it put me in a good mood for the rest of the day.
This butternut squash and chickpea salad makes for one of my favourite winter lunches. Since there is little I detest more than trying to peel a raw butternut squash, I always just poke a few holes in it and roast it at 425 F for 45 minutes or so, and then it’s much more accommodating. Also, I have tried many, many brands of tahini over the years, and now swear by this brand, based on a hot tip from the owner of the Middle Eastern grocery store I frequent. It somehow manages to stay soft and creamy, and doesn’t have the bitter aftertaste that a lot of commercial brands of tahini have.
Another recipe I picked up from Orangette is this devastatingly delicious pan of brownies. Julia Child’s brownies; need I say more? The list of ingredients is a little shocking to behold, so I make them maybe twice a year, and only when I can give them away real fast, but if you want to make someone fall in love with you and/or stop crying, this should do the trick, especially if you slightly underbake them and also use Maldon sea salt in the place of regular salt.
I’ve been yearning for a lot of vegetarian Indian food lately, but haven’t had a lot of energy to make anything too fussy. This aloo gobi and this dahl have hit the spot with minimal effort. I find the key with Indian cooking (actually, many types of cooking) is to take spice measurements lightly, and in fact, I often double the amounts of spices listed. Obviously don’t do this with, like, dried red chilies or something, but in general, I err on the side of whatever the opposite of caution is. Carelessness?
Shredded carrot salad with harissa and feta, from the archives of my all-time favourite food blog, Smitten Kitchen. This is another lunchtime standard for me, and is so incredibly fresh and zippy and tasty. I don’t always have mint around, so I often leave that out. I use super creamy Macedonian feta which is weirdly the only kind of feta I’m really into. This, plus pita and hummus, or some dolmades, or a hard-boiled egg, is the perfect lunch.
I have many, many more recipes I could share with you, and I will another day. Please cross your fingers that this baby is not a picky eater, though I know that resistance is futile.