Sometimes I feel sorry for beets enjoying the reputation of a one-dish-ingredient. Maybe it is just my Eastern European sentiment, but I feel whenever we say beets, we mean borsch. Oh, there is one or two traditional salads that feature (we all know difference between “star” and “feature”, right?) beets and grace every post-Soviet festive table. So much for the beet glory, huh?
Nourishing Mung Bean and Basmati Porridge (Kichdi)
My whole winter has been about kichdi (also kichri), an Indian porridge of lentils and basmati rice. There are endless variations of this dish, and Indian home cooks can make kichdi fit for a festive occasion, an everyday table, an ascetic offering to a deity, a simple baby food or a healing meal for a sick or recovering family member. Kichdi is a popular dish in Ayurvedic cleanses and suits any dosha. When someone says “superfood” I think of the nourishing and wisely composed meals like this rather than a chia seed pudding with blueberries.
Buckwheat and Rye Galette with Chard and Feta
Having peeked in the every corner of my mind I can’t come up with any reasonable explanation of not cooking this genius galette earlier. I will not waste more time wringing my hands in vain and will tell you about this savory galette, casual and chic as a French woman with her curly hair in a bun fussing around the kitchen wearing a loose sweater, black pencil skirt and of course, ballet flats.
