Enough blabber. On with the food. One of my favorite Indian dishes is saag, or spinach and mustard greens, but it’s often made with paneer, which is cheese, in restaurants, which means I can’t have it. What’s a girl to do but make it at home, right? Here’s what I did.

Saag

All the “1/2 tsp”s below? Yeah, I just wrote “1/2 tsp” as a guess. I didn’t really measure any of the spices.

10 oz spinach, chopped fairly well
1 small bunch mustard greens, chopped fairly well
1/4 cup onion, finely chopped
1 heaping Tbsp grated garlic
3 cloves garlic, minced or pressed
3 dried chili peppers, lightly crumbled, or 1/4 tsp dried chili flakes
1/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp asofoetida
dollop vegan plain yogurt or vegan sour cream
salt to taste

Heat some oil in a large pot or skillet (a wok would work well) over medium heat. Add the mustard seeds and stir a bit. When they start to pop, turn the heat down and add the fenugreek and cumin seeds and cook, stirring, until the fenugreek is beginning to brown, then add the turmeric and asofoetida, then the onions, chilis, garlic, and ginger. Cook until the onions are translucent. Add the greens, in batches if you have to, letting some cook down a bit before adding another handful. Add a little bit of water if seems a little dry. Reduce heat, cover, and cook until the greens are soft. Salt to taste. Stir in a dollop of sour cream or yogurt (this is optional but adds a little bit of creamy tang that you’re not getting from the paneer that is so often added to this dish).

Here is the saag with some perfectly cooked basmati rice (thank you, rice cooker!).

Also served with chana masala and some naan. Yummy and makes for a good lunch the next day or two.

I came home well after dark most nights this week. Leaving work after the sun has set is always depressing to me, but it gets better when I come home and see this:

The fat one is Torticia and the prim one is Gomez.

Like a lot of my Indian meals, because they are generally impromptu affairs born of Mark’s refusal of dinner, this recipe was made up on the fly using ingredients I had on hand and needed to use up. I’d done a really smart thing Sunday afternoon after returning home from LA: I cooked up a pound of dried chickpeas, reserving some for salads, and freezing the rest. I also cooked up a large batch of rice and portioned it into single serving sizes, which were also frozen, ready for me to grab for a quick meal down the road. Tonight that quick meal was realized.

Chole Saag

1/2 large or 1 small onion, small dice
about 1″ of ginger, grated
3-4 cloves garlic, minced or pressed
1 tsp garam masala
1/2 tsp turmeric
1/8 tsp red pepper flakes
1 bunch kale, chopped into fairly small pieces
8 oz spinach, also chopped into fairly small pieces
1 1/2 cups cooked chickpeas
1/2 cup vegetable broth or water, plus additional (I start with 1/2 cup broth and add plain water)
salt to taste (I used Indian black salt, but regular old salt is fine)
asafoetida to taste (optional; I love the stuff)
lemon wedges, for serving

In a large pan, pot, or wok, heat some oil over medium high heat, then add the onions, garlic, ginger, red pepper flakes, turmeric, garam masala, and asafoetida if desired. Cook until soft, then add the kale. Stir and cook down slightly, then add the spinach. Stir and cook down again, then reduce heat to medium and add about 1/2 cup broth or water and the chickpeas. Cook for about 20 minutes, adding 1/4 cup of water or broth periodically if it looks dry. Salt to taste. Serve over basmati rice with lemon wedges.

Since I didn’t take prep photos (I didn’t know it would be blog-worthy!), this post seems uncharacteristically short. To make up for it, here are some pictures I took shortly before our vacation, when I spotted a cardinal outside the window taking a bath in an overturned planter. Not the greatest pictures since I was taking them through both a screen and dirty glass, but the subject is pretty.

I wasn’t the only one charmed!

Chana Masala

3/4 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp asafoetida (this doesn’t usually go in channa masala, but I love the taste and even the smell of it; you can omit it)
4 cloves garlic, minced or pressed
1 small onion, chopped
1 tsp turmeric
1/2 tsp (or to taste) cayenne pepper
1 14.5 oz can diced tomatoes
2 Tbsp tomato paste
1 Tbsp amchoor (dried mango powder; can substitute lemon juice, which you would add at the end of the cooking time)
1 tsp garam masala
1 tsp paprika
1 tsp ground ginger (I was too lazy to use fresh, which I would ordinarily do)
1 tsp (or to taste) salt
4 cups cooked chickpeas
1/2 cup frozen peas, optional (I like to have at least a bit of green in everything I make)

Heat some oil in a pot, like a Dutch oven, over medium high heat. Add the mustard seeds and cook until they begin to pop, then turn the heat down and add the fenugreek and cook for a few seconds or so. Then add the cumin seeds, garlic, and asafoetida (if using) and cook about a minute. Next, turn the heat back up a bit and add the onions, turmeric, and cayenne and cook for about 7 or 8 minutes, or until the onions are well-cooked. Add the tomatoes, tomato paste, amchoor, garam masala, paprika, ginger, and salt, and about half a (tomato) can of water. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the tomatoes are starting to break down. Add the chickpeas and cook for about 30 minutes, adding a half-cup or so of water if it gets too dry. Adjust the seasonings. If using, add the peas and cook until they are heated through. If you don’t have amchoor, add some lemon juice for tang.

I served it with roti.

Wow, I feel I’ve posted so infrequently this busy summer that we need to catch up! I made my first batch of beer and it was really good! So good I wish I’d made a lot more than a gallon. I’ve also been baking bread from the spent grains, which I’ve been dying to do ever since Peter Reinhart raved about it in Whole Grain Breads. I tried nagging the few people I know who have made beer before to make some more so I could have the grains, but finally I decided to just make my own damn beer! I can’t wait to make more. Any fellow brewers out there?

I got my copy of Papa Tofu Loves Ethiopian Food and I can’t wait to make everything in it! If I use it half as frequently as I use the original Papa Tofu, it’ll be worth far more than I spent on it. If you love Ethiopian food, you will love this zine. If you’ve never had Ethiopian food, now’s the time to find out what you’ve been missing!.

Mark has taken an interest in cooking and been making our Sunday meals for a couple of weeks now, which is nice because I’ve been so busy, especially on Sundays. He kept declining my requests to do a post until he surprised himself with his awesome summer roll-making skills yesterday and announced he may do a post after all. He submitted what he described as “the first chapter” of his upcoming post to me today and all I can say is, um, prepare yourselves. I’m not sure what you should do to prepare yourselves, but you may want to brew your own batch of beer and drink a few before attempting to read Mark’s manifesto theory of the universe science fiction novel recipe for summer rolls. In the meantime, here is his first Sunday meal: nutloaf.

Torticia is fat! She doesn’t overeat, so I’ve been trying to make her exercise more, with varying degrees of success. One thing I do is play “the food game” with them. The rules of this game are I throw pieces of dry food across the floor and they have to run after it and eat it. Their little chomping of each tiny bit of kibble reminds me of Pac-Man. They love this game and demand to play it several times a day. I try to get Tortilla Chip to run up and down the stairs as much as I can.

Gomez waits patiently.

She’s fat, but she can run.

And now, for your enjoyment, here are some pictures of raccoons, who are responsible for taking up a lot of my precious time, not that I’m complaining:

Chickpeas in a Spicy Cilantro Sauce

1 cup dried chickpeas, soaked (if you have a pressure cooker, you can use non-soaked if you must)
1/2 cup toor dal (the original recipe called for chana dal, which I thought I had but didn’t; you can also substitute yellow split peas)
1 large onion, chopped finely
1 large tomato, chopped
fistful of tamarind, or a few tablespoons tamarind paste
1-2 Tbsp chopped ginger
5-6 cloves garlic, smashed
1 jalapeno, chopped
3/4 cup fresh cilantro, or, in my case 2 cubes frozen cilantro (from Trader Joe’s)
1/4 cup water
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala (I used the version in World Vegetarian)
1/4 tsp ground cumin

I actually soaked chickpeas when I left for work this morning, but managed to somehow overcook them when I started making this dish (I saved those for hummus), so I ended up using non-soaked chickpeas. So my time in the pressure cooker may be different than yours. Try just 5 minutes if pressure cooking soaked chickpeas, in water to just cover. I pressure cooked my non-soaked ones for 15 minutes in water to cover by about an inch. If you don’t have a pressure cooker, cook the soaked chickpeas in about 5 cups of water for an hour.

Measure the toor dal (or chana dal, or yellow split peas).

When the chickpeas are just barely tender, release pressure if pressure cooking, and open the cooker. Add the toor or chana dal and about a cup and a half of water. Bring back up to pressure and cook for another 15 minutes. (If you don’t have a pressure cooker, cook for 1 1/2 to 2 hours, or until both are tender.)

Meanwhile…

If you are using tamarind in non-paste form, place it in a glass and cover with hot water, and set aside. (These Luminarc glasses are a great size for this; they are kind of wide, which will later allow you to stick your hand in there.)

Hmm, that looks a little disturbing, but it’s really quite awesome.

Measure out the curry powder, ground coriander, garam masala, ground cumin, and salt.

I used Bolst’s curry powder.

Place the cilantro, garlic, ginger, jalapeno, and 1/4 cup water in a spice grinder or food processor.

Process until smooth.

Finely chop the onions.

Chop the tomato.

Stick your hand in the glass of tamarind and squish all around until it forms a paste.

Strain.

When the chickpeas are done, set them aside. (You can boil off extra liquid first if you need to.)

Heat some oil in a wok over medium high heat and add the onions.

Cook until browned.

Add the tomatoes and cook until they start to break down.

Add the cilantro mixture and cook for 5 minutes.

Add the chickpea and toor/chana dal mixture. If necessary, add some water to make it kind of – but not overly – soupy. Add the spices, then the tamarind paste to taste. (By the ratio of the original recipe, this would be a bit more than 2 Tbsp, but I like a lot of tamarind in mine so I added about 1/4 cup.)

Bring to a simmer, reduce heat, cover, and cook for half an hour.

Remember how I said Mark thinks he doesn’t like Indian food? Guess who had two large servings of this? Guess who said these were the greatest chickpeas in the universe?! Smark, that’s who!

In other news…

So we’ve been visited by a couple of raccoons for a while now; I call them Rocky and Rachel. They used to enjoy overturning our recycle bin. I was always excited to see them because I love raccoons. When Brachtune was alive, though, she HATED the raccoons. She would scream like a banshee! You never heard such terrible noises come from a cat. Gomez and Torticia are more accepting – when a raccoon peers into one of our sunroom windows, they just silently stare back.

Several weeks ago, the cats and I heard footsteps in the attic. I knew it was a raccoon because they were heavy steps, but Mark NEVER managed to be in the room when I’d hear them, and he insisted I was insane. I also saw Rachel scaling the side of the house, but still Mark denied there was ever a raccoon in the attic. I only heard her periodically, though, so I never did anything about it. As far as I was concerned, she could stop by to visit if she wanted.

Last week, though, I started hearing the noises not just above the sunroom, but above our bedroom – which is at the opposite end of the house – as well, and I realized we probably now had a new family of raccoons. They’re mostly nocturnal, so there was a lot of creaking and thumping around right over our heads all night long, which drove us out of the bedroom and made me sleep-deprived for days. And then the chattering began. You may not know this, but baby raccoons make a kind of purring noise that could easily be mistaken for birds if you don’t know what it is. It’s actually really cute (search for “raccoon chatter” on youtube), but when it’s right over your head and you’re trying to sleep – not so much.

I know a little bit (and am gradually learning more) about wildlife laws in Virginia, and I knew that we have a really, really, really stupid law that says that if you remove a wild animal from a property, it must be “euthanized” (read: murdered). Most wildlife removal services (in this state) will kill whatever they remove from your house; sometimes they lie and say they “relocate” it, but if that’s true, they are breaking the (very stupid) law. I didn’t want that to happen, so I told our landlord I would handle everything (except paying for it! I love renting!), and called our local wildlife rehabilitation organization, who directed me to a company that will not harm the animals.

So the guy came out, went up into the attic, and very quickly snapped up three baby raccoons while the mother watched, popping them into a soft, fuzzy bag. He came back down from the attic and let me pet one. There are three of them, they are two weeks old, their eyes aren’t open yet, and I nearly passed out from the insane cuteness.

Then he climbed the roof with his bag o’ babies and tried to get them to cry for their mother, hoping to entice her to come out through the attic fan (which is how he figured she’d been coming and going) and rescue the babies. (Seriously: ridiculously cute. Look at their little tails!)

Rachel wasn’t being cooperative, however, and refused to come out. This meant extra work for the guy, but secretly I was glad because while he spent 15-20 minutes closing up holes, installing a one-way door on the attic fan, and putting together a box for the babies, my job was to play with them!

Baby raccoons are crazy cute. I mean, THE cutest. They are about 1,000 times more cute in person than these pictures show.

They have these amazingly dexterous hands, which were already gripping me. It’s easy to see how when they get older they will be able to root through my garbage and pull it apart. They are also incredible climbers, and these little guys were already trying to climb around, even though they can’t see!

When I was finished petting and cooing over them, I put them back in their fuzzy sack and sat it on my lap to keep them warm. Do you know how awesome it is to have a sack of baby raccoons on your lap?! (I’m not kidding. These were the cutest things I’ve ever seen.)

Meanwhile, the raccoon guy had put a special box on the roof, and once he was able to wrest them away from me, he put the babies in it. It has a flap the mother can use to get in and out. Raccoons have many alternate dens available at all times, so usually if they don’t come out right away, they’ll come out that night and rescue the babies. Unfortunately, our Rachel only collected one of the babies overnight and we still have two on the roof (who were at least fed while mom was around). The raccoon guy is coming back tomorrow to check on them. Hopefully the last two will be gone as well, but if not, they’ll be taken care of. If the mother ends up abandoning them, they’ll go to a rehabilitator until they are old enough to survive on their own, then they’ll be released back into the wild.

Raccoons are beautiful, fascinating, wonderful creatures. If you find yourself in the situation we were in, where they, or any other wildlife, have invaded your house, please research the laws of your state – Maryland and DC have the same awful one Virginia does – and find someone who can humanely evict them for you.