The Girl and I have been battling some weird stomach ailment for the last couple of days. We both have achy tummies, and today I don't really feel like eating much. Cardamom is used all over the globe for different digestive ailments and when we're feeling icky in this way, I like to make up a batch of Elaichi tea. Some folks add black tea, but I prefer it super simple: Water, cardamom, ginger (if you wish), milk and honey.
You want to find green cardamom that hasn't lost it's beautiful green color. As it gets older, it becomes more brown and loses some of its flavor.
Pick out 20 cardamom pods and crush them to release the aromatics. Don't worry if the seeds fall out, just throw them in as well.
In a small/medium sauce pot, bring 4 cups of water to boil. Add the cardamom, and a couple of slices of ginger if you'd like. Turn down to medium heat and simmer for 15 minutes.
Lower your heat to the lowest setting and add 2 cups of milk. Allow to warm, but not boil for 5 minutes. Remove from heat.
Strain the tea into a tea cup, removing any pods and seeds.
Sweeten with honey and serve warm.
The Man says it looks a little like dishwater...and suppose it does a little...but my tummy feels better for the drinking of it, so it tastes like pure goodness to me. :)
Sorry for my absence as of late. I feel like over the last couple of weeks, I've been emotionally eating rather than spending the therapeutic time I need cooking in the kitchen. In the past, I've alluded to the fact that The Man and I have our own business. As you can imagine, some times are bumpier than others. I'm currently struggling with balancing all the things that need to get done with how few hours there are in the day. It's nothing harder than what the rest of you are dealing with in your daily lives, I'm sure...but I just wanted to explain my relative silence over here.
I've been sticking to quick and easy in the kitchen this week. First up? Pasta. It used to be that if you went to one of the chain Italian restaurants in town, they offered one vegetarian dish: Capellini Pomodoro. The other chain Italian restaurant in town also offered one vegetarian dish: Angel Hair with Artichoke Hearts. Some years ago, I started making a dish at home that was kind of a combination of both dishes. Not everyone in my family digs the addition of the capers, but they're easy enough to avoid I think. I love how light and flavorful it is...and I also find that it's yummy the next day as a chilled pasta salad.
Set a large pot of water to boil for the Capellini. While you wait for the water to boil, go ahead and start the sauce.
In a medium saucepan heat the olive oil on medium heat. Add the garlic slices. Cook for a couple of minutes, until the garlic is tender and aromatic. Add the tomatoes, capers and artichoke hearts. Salt and Pepper to taste. Cook for 3-5 minutes to warm the sauce. Remove from heat and cover to keep warm. Cook the capellini according the instructions on the package. Capellini is such a fine pasta that it will take no longer than 3 minutes or so. Drain and put the pasta back in the pot. Add the basil to the sauce and stir to wilt, then add the sauce to the capellini and toss to coat the pasta. Serve garnished with parmesan.
I found this beauty while cleaning the kitchen up this morning. Apparently the spoon was left in the mostly empty pickle-relish jar overnight. Anyone know what the reaction was? Silver + vinegar is my guess, but maybe you know better. The patina has faded now, but it's still pretty splotchy...is it safe to use? Is my spoon ruined?
This is another example of a super simple veggie side. The great thing about preparing butternut squash in this way is that it requires less baking time than just halving it, but you end up with the same sweet goodness.
Baked Butternut Slices
Preheat Oven to 375 degrees
1 large butternut squash, peeled and scraped of seeds and strings
2-3 tablespoons of butter, melted
salt and pepper to taste
Slice the butternut into 1/2" pieces. Brush the bottom of a large baking dish with butter and toss a little salt and pepper on top of the butter. Place the butternut slices in a single layer across the bottom of teh baking dish. Lightly brush the top of the slices with butter and sprinkle with salt and pepper. Bake for 35 minutes or until the slices are tender.
The Girl is feeling a little under the weather so we're just keeping it super mellow, watching baseball and munching on treasures from the market yesterday. We may do a little sewing if she feels up for it. It's just that kind of day...