I finished reading In The Courtyard Of The Kabbalist by Ruchama King Feuerman, and I hope to write a review soon. I’m sure at this point the review will happen after Ruchama gives her talk at the Highland Park Public Library this Thursday.
Enjoy these easy-to-cook, delicious curried beans. You can adjust the flavorings as you like.
1 cup cooked beans (I found one cup uncooked beans, after cooking, made about two cups cooked) or 1 can of beans
1 tsp. coconut oil
tsp. chopped ginger root (cut off the peel first, then chop the ginger into little squares)
2 cloves of garlic, chopped
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. coriander
salt and pepper to taste
optional: 1 tsp. chopped onion
optional: 1 or 2 carrots, chopped into little circles or into tiny squares
optional: a piece of kombu or wakame (seaweed)
garnish with parsley, coriander, basil or your favorite fresh herb
Soak the beans overnight. I’ve used great northern beans (a small white bean) and red beans; I’ve also cooked both together. I’m sure other beans will work as well, as long as they are not too small and not too mushy when cooked. Discard the soaking water, add new water and cook until the beans are tender. For added nutrients and flavor, add a piece of kombu or seaweed while the beans are cooking. You can also add salt.
When the beans are ready, you can store them in the refrigerator for cooking later, if you are not quite ready to make the recipe.
Heat the coconut oil in a wide pan. I have a wok-like pan for this sort of cooking. When heated, add the spices and stir. Add the chopped ginger and garlic (onion if using – wait five minutes and add carrots if using). Stir and cook for five minutes. Drain any excess water from the beans and add to the pan. Cook for about ten minutes or until warm. Serve warm or room temperature with your favorite herb garnish. Tastes great with rice, pasta or whatever else you are serving (probably not with ice cream, but maybe vanilla ice cream).
• • •
Here is an interesting article about the quality of Costco’s coconut oil. The blog writer interviews the VP of Carrington Farms and the VP says, among other noteworthy responses, “the low price of the oil at Costco is simply a matter of the economy of scale.”
Looking back to my trip to Israel in May, here is a street scene with a Jerusalem light rail train. And lots of people. It’s Thursday night, so many people have finished work for the week.
Bake the acorn squashes whole until they are easier to cut in half. After about twenty minutes of baking, cut them in half. Continue baking until the squash is soft – you can test it with a fork. It took a little over an hour in my oven at 350°. Peel and cook the yam(s) in enough water to cover. Peel the garlic cloves, and cut off the ginger root peel. Cut the ginger root into little pieces. After about 15 minutes of cooking, add the garlic cloves and chopped ginger root. When both the yam(s) and garlic cloves are soft, remove them from the heat and cooked water (I used a slotted spoon). Mash in a bowl, and add salt, pepper and a fresh, chopped herb (I happen to have basil from my garden). Pile scoopfuls of this orange mixture into your baked squashes. Warm before serving.
On the one hand, this recipe takes a while to make because you have to bake the acorn squashes first. On the other hand, you can do it when you already have the oven going, and you can do it a day before you plan to serve the stuffed squash with yams. It’s an easy recipe.
It is Jewish holiday season, and ideally, I would be writing a lovely post about how the Jewish holidays are related to the seasons. In reality, I feel I am constantly preparing for the next holiday (in between having more than plenty of web work). The flower above is one of the gerber daisies my daughter gave me for Mother’s Day (with my husband’s help), and I have managed to keep it alive for the whole summer. Yay, me.
The upcoming holiday this week is called Sukkot, and we do indeed interact with nature. Here is the little booth called a sukkah that we eat meals in for seven days. We cover the top of the sukkah with light natural material called schach, and through this natural material we can sometimes see stars at night. Some people actually sleep in their sukkah.
Here are some of the decorations inside our sukkah. This is from last year – on Wednesday, it will be a mad rush to finish cooking and decorate the sukkah. In New Jersey, it often rains, so we don’t want to decorate too early. Hard enough to keep the decorations going.
This was our old sukkah, that we no longer have. It took too long to put up, so my husband gave it away. We now have a pre-fab sukkah, but I can’t paint the walls. I have to decorate with this velcro tape. I don’t enjoy that as much.
As this post is related to nature, here are some not yet shared nature photos from Israel:
Those are rocks on the top of Mount Meiron. Learn about my hike on Mount Meiron.
Love these delicate pink flowers from Mount Meiron. No idea what they are. Any guesses? Update: might be a bindweed – convolvolus oleifolius.
These trees had bright red blooms in front of the Tel Aviv Museum last May. Any guesses? Flame tree (Delonix regia)? Seems quite similar to the red trees in this Tel Aviv image. Tel Aviv in late May probably has a similar climate to southern California (maybe warmer and more humid).
Getting back to Jewish holidays and nature, the holidays follow the lunar calendar. So the moon is important. Tonight my daughter noticed the moon looked quite full, but it’s not quite the 15th of the month. It’s 13 Tishrei, so I suppose that is close. This year Thanksgiving and Chanukah will coincide, but according to this post, it will not happen again until … year 79,811. Will you be around to celebrate?
