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March cooking

I am sorry to tell you that cooking was a bit boring this week....a Brussels sprout and anchovy pasta recipe off the back of the pasta box sounded good. Must admit though - it needed garlic! Anchovies, blanched Brussels sprouts and shallots tossed with olive oil and fettuccine - easy, pretty, and could stand a few toasted walnuts too. Or is that just me?

A fava bean mulligatawny soup from my Daily Soup cook book was delicious with garam masala, coriander, cumin, cayenne, cardamom, tomatoes, coconut milk and fava beans replacing the lentils.  A little fresh spinach and lemon juice at the end to round things out made a great cold weather meal.
Here is a very similar recipe for you to try. 

A sautee of leftovers resulted in a nice shrimp, leek and tomato dish that went nicely over brown rice and black beans. I used the spice mix from last week for flavor - delicious! 

This week I will be trying sweet potato falafel w/ barley and asparagus that sounded interesting. Love falafel, but my husband is not such a fan. Perhaps this dish will change his mind. 
Next week I am going to be turning over my kitchen to my beloved as I will be getting a "chef's hand upgrade (known as carpal tunnel surgery to most people) and will not be doing any cooking. I will continue to share ideas and stories and keep you posted on recovery. Thanks as always for reading!

14 Comments to March cooking:

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earthwise bag company on Thursday, March 13, 2014 8:57 AM
A fava brain mulligatawny broth from my Regularly Predicament grill novel was delicious along garam masala, coriander, cumin, cayenne, cardamom, tomatoes, coconut exploit moreover fava brains replacing the lentils.
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