Curried Indian-Style Burritos, Drink on the Side

Cooking is a highly customizable art. It's not like baking, where if you mess one thing up, your entire product comes out deflated or overflowing (I may be speaking from experience). But with cooking, you can't really screw up (except if you misread a recipe and add 2 tablespoons of ginger instead of 2 teaspoons...again, I may be speaking from experience [not a huge fan of ginger]).

I had always heard such grand stories of Kurban family members throwing together a meal minutes before guests arrived with just what they had in the fridge (loljk more like 4 hours in the kitchen the day before). So, attempting to live up to the family name, I tried making a meal with what I had in the pantry. My first attempt ended up being quite successful--a pumpkin enchilada casserole. I was so proud. I had wanted to reach this moment and finally gain my papa's culinary approval--not following a recipe, just 'winging it' (he tends to chastise me when I stick too closely to a recipe).

Anyway, tonight was one of those nights. We were originally gonna go to this delicious-sounding restaurant on Mass Ave called Annapurna, but mom was a little loopy from the painkillers (poor mama!) so my papa and I decided to take over dinner for the night. Now, since our kitchen is always well [over]stocked, it wasn't as much of a challenge as it usually is at school. But, since I made a drink for the both of us before we began (don't worry, recipe for that below), it became more challenging. Just a little.

We started throwing a bunch of things together (well, I did--he was really intent on making brussel sprouts, for some reason). We tried cooking quinoa and TVP (textured vegetable protein--great meat sub) in the same pot--that didn't really work out--we ended up with little quinoa grains in the filling but whatever. And then, the best feeling came over me. The feeling of pure spontaneity. Every time I tasted it, I thought of something new that would go well with it. And every time I announced it, my dad pinched my cheeks and said 'lik ana 7ebbo inti!!!!! ana I love cooking with you!!!' My cheeks were quite sore by the end.

By the time we were done, the original meal (TVP + kidney bean burritos) turned into Curried Indian-Style Burritos (at least that's the name I just came up with right now). They were really good. They even got mom-on-painkillers's approval! (although I feel like that wouldn't be difficult to get...)

As I said, I kind of just threw everything together, but cooking's all about improvising! I shook the spices into the mix so just shake until you find a taste you like (disclaimer: my dad and I love spicy foods).

"It's like a cross between Anna's and Punjab" -what my dad would've said if he knew the names of any restaurants around here

Curried Indian-Style Burritos
Ingredients

• 2 red onions, chopped
• 1 c TVP (textured vegetable protein, Bob's Red Mill makes it)
• 1 c canned pumpkin
• 1 15oz. can kidney beans, drained and rinsed
• 1/4 c chopped walnuts
• 1 T mild curry paste (or more, to taste)
• feel free to add quinoa--that's what we had originally planned to do
• spices (we used cumin, curry powder, chili powder, red pepper flakes, salt, and pepper)
• tortillas, curried salsa

Instructions

1. Cook TVP according to instructions (if you like, add a bouillon cube to the water)
2. Cook red onions in a bit of olive oil--once halfway cooked, add TVP, spices, and the curry paste and cook with onions.
3. Add pumpkin and mix together with TVP and onions. Cook on low heat.
4. Mix in kidney beans and add more spices to taste. Cook on low heat for a few more minutes.
5. Start heating up your tortillas on a skillet. Once mixture is done, spoon about 1/4-1/2 c (depending on the size of your tortillas/size you want your burrito) along the middle starting from about a quarter of the way down from the top. Fold it. I was lazy and just kinda messed around until the filling didn't fall out (it did about 5 seconds later).
6. Mix in some curry paste with the salsa if you want and drizzle onto or dip with burrito.

Now, this would not have been possible without my awesome cocktail-making skills. My dad's golden rule is "One drink an hour, with food," so while he's cooking, he'll usually indulge a bit. But since I/my dad had just painted my nails (see facebook photo) and couldn't open any of the food ingredients we were using, I was in charge of the nightly cocktail. The theme of the night, I was feeling adventurous. Also my dad had a huge Arab party on Friday and all the mixers/alcohol were gone. I had to improvise. So improvise I did. These are all approximations (except for the alcohol), so don't blame me if the drink is too strong or weak.

'Summer in March' Coconut Mojito (serves 2-3)

• 3oz. Malibu Rum
• 1oz. lime juice
• 2.5 T sugar
• 4oz. lime-flavored seltzer

1. Pour everything plus ice minus the seltzer into a cocktail shaker. I'm serious, do not put the seltzer in the shaker. It will go everywhere. (I am definitely speaking from experience).
2. Shake. Add seltzer. Drink. Eat burritos. Be merry. (get it?)

Recovery quote of the day--one of my favorites.

Song of the day--Milk and Honey by Hollie Cook

Okay, time for me to write an essay on Queen Noor. Enjoy the gorgeous day while it lasts!

-Carina

Donuts and a DIY Summer Dress

Donuts are awesome.

Whether from Dunkin Donuts or Tim Horton's, you just get this awesome satisfaction of indulgence. So 2 nights ago at around 3 AM when I was watching 2 Broke Girls and craving cupcakes, the craving started drifting towards donuts. Except our Dunkin Donuts isn't open that late, and I'm also usually too lazy to drive out and get one. So naturally, I started looking up donut recipes. And I found one. An awesome one.

I woke up yesterday morning (at 11, so early) psyched to make them. My mom and her friend that was over were equally psyched. So after I had my morning bowl(s) of 9 different mixes of cereal, I got to work so they'd be done in time for an early afternoon snack. I threw everything in a bowl, and after deeming the batter to be awesome, I piped them into the mini donut pan. Except I filled them up too much and some of the donuts ended up being donut-muffins. But whatever, still the same amount in all.

Anyway, here's the recipe. They go really fast.

"Man, I really want donuts." -me at 3 AM

Cinnamon Sugar Pumpkin Spiced Donuts
slightly adapted from Oh She Glows

Ingredients
Donuts

• 1/2 tsp apple cider vinegar
• 6 tbsp almond milk (I used unsweetened vanilla)
• 2/3 c canned pumpkin
• 2 T Stevia in the Raw (or sub sugar)
• 2 T sugar
• 1/4 c unsweetened cinnamon applesauce
• 2 T light brown sugar
• 1 T butter/Earth Balance, melted
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1.75 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
• 1/2 tsp salt
• 1 c all-purpose flour
• 1/2 c whole wheat flour

Cinnamon Sugar

• 2 T butter/Earth Balance, melted
• 1/4 c Stevia in the Raw
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350F. Grease two mini donut pans or one regular sized donut pan.
2. In a large bowl, whisk together the vinegar, milk, pumpkin, stevia, sugar, apple sauce, brown sugar, and melted butter.
3. Mix in the dry ingredients until combined.
4. Using a ziplock bag, spoon the batter into the bag and close it. Twist the bag slightly and then cut a hole at the corner to pipe out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.
5. Bake for 10-12 minutes at 350F. Cool in the pan for 10 minutes and then use a butter knife to remove them. Place on cooling rack for another 10 minutes.
6. Cinnamon Sugar: Melt butter in a small bowl and dip the cooled donuts in the butter one at a time. Transfer the dipped donut into a bag with the cinnamon sugar and shake until coated thoroughly. Donuts keep for 2 days.

Note: I didn't read the last step and I mixed all the cinnamon sugar ingredients together and then sprinkled them on top for a kind of streusel topping.

These are so light and fluffy; I wish I hadn't just eaten the last one.

So, if you've been residing in the Northeast this week, you may have noticed that we've been having extremely nice weather (which my mom says I should take advantage of to get some color). Of course, I only brought home winter clothing. So, I went thrift-store shopping and picked up a few long skirts to turn into dresses. I wore one of them today, perfect for a summer day and quite Lolita-esque (the 1997 version). My gram would've approved. It's really easy to make, no sewing required unless you want to hem it (which I didn't because...I don't know how to sew). Here's the tutorial, from A Pair and a Spare. She has other awesome tutorials on there--you should check them out! I made the metal neck cuff and belt the other day and really like wearing them.

I didn't make the halter straps because I prefer strapless things (also I didn't have anything to use as the strap). Just cut the skirt the length you want it to be and use the remaining fabric to wrap around your bust. I twisted it differently--I kind of kept wrapping it around the center part of my bra. Anyway, it's a really cute dress for summertime (or March...) and it's really easy! I like the style of the top--I'm realizing now that I can probably do it with a multitude of scarves and then just wear a black waist skirt for a more weather-appropriate color palate when it drops back down to 40 degrees again.

I got the skirt for $3 from Goodwill, can't beat that. I adjusted another $3 skirt I got from there and turned it into kind of a strapless maxi dress and then used the metal belt to style it. I'll post a picture soon.

Also, yesterday was my wonderful Grandma Helena's 90th birthday! She is such an amazing woman--born and raised in the Caribbean, youngest in a family of 11, first person from Trinidad to graduate from Johns Hopkins, biked around Europe at the age of 20, is a Tai-Chi master, practices kung fu in her spare time, knows the name of every single plant and flower, walks faster than I do, and, with my beloved Grandpa Amal, created an incredible and loving family that I am so proud to be a part of. I love you so much, Grandma! Can't wait to see you when you get back from Dubai. Thanks for sending some sunshine our way!

She's so cute. I love her. Always so fashionable and beautiful!

I'll leave you with the recovery quote of the day!

-Carina

DIY Earrings and Salade Cambodgienne

If there's one accessory I always wear, it's a pair of earrings. If I forget to put them in before running out the door, I will dash back to my house and be late for class so my ears don't feel so naked (I'm half-kidding). This started when my grandma (love you, midge!) got me a pair of gold dangly heart earrings when I was 4. I loved them so much that I did not take them out until the age of 12 (think of it more as an act of love rather than kinda gross-sounding). I remember bawling at my dad's office when his assistant told me I needed to take them out for an X-ray once. I still wear them several times a week, but I have since made room for other earrings, of all different shapes, colors, and sizes.


In fact, I love earrings so much that over spring break, I decided to jump on the DIY bandwagon (that means "Do-It-Yourself," Mama <3)! ....this probably isn't good news for my morning class.


Anyway, I went to Michael's last week, picked up some amateur supplies, and created a few pairs inspired by ones I'd seen on Pinterest. A few were also born due to frustration at not being able to replicate the ones on Pinterest.


I'll share three pairs with you today--the ones I've worn the most are below, inspired by these. I got annoyed with the jump rings, so I just decided to tie the chain into a knot in the middle. I kind of like it like that anyway.

These are fun earrings to wear during the day or at night, and super easy to make. I just used some gold wire (already shaped into hoops), little satin flowers (from Michael's), and gold chain.


These long earrings are great for a night out (although I don't discriminate during the day). These weren't really inspired by anything in particular--I just like dangly earrings.

Lastly, I made these two nights ago. I found this lavender lace-like blouse type thing (wow that is really vague) at Savers a few weeks back and decided I'd make accessories out of it. So I made earrings. They're super easy to make--just cut out whatever pattern you want, coat it in clear nail polish (to make it more sturdy), and then stick in the earwires. (Inspired by this tutorial).

In conclusion, if you like earrings, I highly recommend making your own once in a while--it's a lot cheaper, and you can customize them (obviously) pretty easily.


Now, onto the food!


On Sunday, I picked up my beautiful cousin Léa from the airport, and we dined at The Elephant Walk, a lovely French-Cambodian restaurant in Cambridge. I'd been there before with my parents and loved it (if you're not a vegetarian, I highly, highly recommend the Nataing). This time, though, I decided to go with the Salade Cambodgienne to start. The description was mouthwatering, especially since the dressing was tuk trey. And the salad lived up to its expectations! Who'd have known that the girl who refused to eat salad up until junior year of high school would willingly order one and enjoy it? (I feel like my mom says this about me a lot..) Anyway, I liked the salad so much that I was determined to make it at home. I searched for a recipe later that night and I found one pretty quickly, which was good because I fell asleep on my keyboard not a minute later.


My spring-break-partner-in-crime Anthony was finally back in town, so I called him up to see if he wanted to help me recreate this appetizer(-later-turned-main-course). He did. After a questionable trip to Whole Foods and a Swizzles run (omg obvi), we got to work. The salad proved to be very easy to make--even the dressing was fairly simple. We were feasting on the vegetables of our labors (get it?!?!??!?!? -____-) in no time. We were so proud, we even decided to pose with the food.

"Wow, those necklaces are very...interesting. I'm curious; why do you have them?" -Whole Foods employee

The salad got the Mom stamp of approval, so it's worthy enough to post here.

Salade Cambodgienne

slightly adapted from this convenient recipe.

Dressing

Ingredients

• 1/4 c water
• 1/4 c sugar
• 1 clove garlic, finely chopped
• 1 small shallot, finely chopped
• 1/2 c Asian fish sauce
• 2 T lime juice
• 2 tsp salt

Instructions

1. In a small pot, bring the water to a boil. Add the sugar and cook over low heat, stirring until dissolved.
2. Stir in garlic and shallot and cook for 30 minutes on low. Stir occasionally.
3. Add the fish sauce, lime juice, and salt. Stir and set aside.

Salad

Ingredients

(The original recipe calls for chicken, but we decided to leave it out for various reasons)

• 1 head cabbage (about 2 pounds), shredded
• 2 carrots, shredded
• Note: It's also super easy to just get two 1 lb. bags of coleslaw and use that...that's what we did.
• 1 onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2/3 c mint leaves, finely chopped
• 1/2 c basil leaves, finely chopped
• 3 sprigs cilantro, finely chopped
• 2/3 c roasted, unsalted peanuts

Instructions

1. In a large salad bowl, toss the cabbage, carrots, onion, bell pepper, mint, basil, and 1/3 cup of the peanuts.
2. Add about half of the dressing and toss again.
3. Add the remaining 1/3 cup of peanuts, cilantro, and remaining half of dressing, and toss again. Serve.

This makes a lot of salad, but it was gone in a very short amount of time. It's really good. It looks pretty, too.

"Why did you make salad instead of real food" -a certain Kurban child

Alright, that's all for now. I'll probably be posting some old recipes soon, so if you have any requests, let me know!

-Carina

Feeling good-- click for the recovery quote of the day.

Spicy Black Bean Coconut Soup with Quinoa and Homemade Dairy-Free Baileys

Anger management is not my strong suit.


Controlling emotions well in general is just...not a skill of mine. So when something goes wrong in the kitchen, I go a little crazy--90% of the time with good reason, though. One of these times was Saturday night, when my dad and I were coming back from Lowe's (lol) and had the urge to eat something that was not leftovers for dinner. I decided on spicy black bean and rice burritos. He suggested we replace the rice with quinoa. And since I love the fluffy texture of quinoa, I went with it.


We stopped at the supermarket and returned after picking up a slew of spicy, canned ingredients. Also, since it was also St. Patrick's Day, I figured I should treat myself to some Baileys. I love Baileys. Loving Baileys, however, has proven to be difficult as of late, seeing as I am lactose intolerant (woo!). So, I thought of this awesome dairy-free Baileys recipe I found on Angela's blog, Oh She Glows, and got to work. I mixed the coconut milk and Sucanat together and started the quinoa.


I put my dad on the burrito-filling duty while I cooked the quinoa and the Baileys. I wanted to mix in the quinoa with the beans before it had fully cooked, so while I was cleaning up, I told my dad to scoop the quinoa into the bean pot. My back was turned for probably two seconds and when I turned around, the bean pot (filled with onions and all sorts of chiles and spices and sauces) looked like a milky soup. Yes, my dad had poured the Baileys mix into the beans.


Naturally, I started flipping out, especially since we were out of most ingredients we needed for the burrito filling. But Papa, trained to always act on his feet (or maybe it's just his ADHD), told me to calm down and that it actually smelled good. Which it did. And whaddya know! It tasted delicious. Like a Thai black bean quinoa soup. I guess this was one of the times where a mistake turned out to be a good thing.

"See?? This is how new recipes are made! Now apologize to your dad." -Andrew Kurban

Spicy Black Bean Coconut Soup with Quinoa
(serves 4-5)


Ingredients

• 1.5 cups cooked quinoa
• 1 can full-fat coconut milk
• 15oz. Almond Breeze coconut milk
• 3 T Sucanat (or brown sugar)
• 15oz. can black beans, drained and rinsed
• 1 medium onion, diced
• chiles in adobo sauce (we used a small can, it was pretty spicy)
• salsa verde (to taste)
• diced green chiles (again, to taste)
• spices (we didn't use any this time around, but I'd recommend cumin and curry powder)

Instructions

1. Follow instructions to cook quinoa.
2. Shake the coconut milk and add to a medium pot. Stir in the Sucanat and bring to a low boil. Let simmer for 6 minutes, stirring frequently.
3. Fry the onion in a bit of olive oil--once cooked a bit, add the chiles+adobo sauce, salsa verde, and green chiles. Cook for a few minutes.
4. Add beans to onion mix and stir-fry.
5. Pour the coconut milk mixture into the bean pot and let cook on low for 4-5 minutes. It should now look like a soup (....).
6. Two minutes before quinoa is done cooking, scoop it into the soup pot and stir. Cook for 2 minutes and add spices to taste.
7. Feel free to blend half of it with an immersion blender. I preferred it this way, but my dad liked it with all the different textures.

Anyway, once the soup was deemed quite edible, I got back to the more important project at hand. I redid the first two steps for the dairy-free Baileys drink (thank God we had more coconut milk) and made sure my dad didn't pour it into some other spicy mixture. A quick 10 minutes later, the drink was done and was taste-tested by 5 people. It gained approval from all, especially my mom, who said she'd put it in her coffee the next morning.


The original recipe for the delicious drink can be found here. I made a few adjustments/didn't have the right ingredients/didn't read the recipe correctly/I hate coffee.

"If everybody agreed with me, they'd all be right." -Lucy Van Pelt

Homemade Dairy-Free Baileys
adapted from Oh She Glows
(makes approx. 4 cups)


Ingredients

• 1 can full-fat coconut milk
• 1 can's worth Almond Breeze coconut milk
• 3/4 cup Sucanat
• chocolate syrup, to taste (I used about 3/8 c)
• cocoa powder, to taste, one tablespoon at a time
• 3/4 - 1 cup Irish whiskey (my dad insists it can be any kind of whiskey...)

Instructions

1. In a medium pot, add the coconut milk (make sure to shake the cans first) and stir in the Sucanat. Bring to a low boil, stirring frequently. Simmer for 8 minutes until it thickens slightly.
2. Remove from heat and add in the chocolate syrup/cocoa powder, to taste.
3. Add a cup or however much you want of the Irish whiskey and stir well (this makes it pretty strong, but hey, it's St. Patrick's Day [at least it was...]).
4. Serve and drink.

Man, that Baileys was good. Thank you, Angela, for coming up with that delicious recipe. Okay it's 4:21 in the morning (hi mom!) and I don't think I should post this before going to sleep and looking at it again. But yes! First post. Hope you all enjoy!

-Carina