I mean, I already knew I was a great cook, but now this Great Cooks Blogroll, run by Jill of Simple Daily Recipes proves it. (brushes off shoulders).

Just kiddiiiiiing. I am an aspiring great cook, and now I’m part of this nice community that helps me figure out the answer to the ever-pressing “What’s for dinner?” question. (It’s my husband asking, because if I asked him, there would only be three possible answers - macaroni and cheese with hotdogs, Papa John’s, or, “I don’t know, what are you making?” Many wonderful things my beloved husband is, but not a cook. I love you, Jaanu.)

So, you can see on the bottom right of the side panel, there’s a list of the blogs already in this blogroll, and - look! There I am! (Gotta love alphabetical order)

*blushes* Thank you. I’d like to thank the Academy.

So let’s see what culinary adventures (or mishaps) I will get myself into as I try the recipes I find on these new blogs.

Ameir IM’s me today from work.

Ameir: “I think I should come home for lunch.”
Me: “Aww. Is it because you love me?”
Ameir: “Yes, of course.”
Me: “Or is it because your new iMac just got delivered?”
Ameir: “Uhh…..”

That’s right. After months of begging and pleading, he finally got his iMac (as an anniversary and graduation gift so he can justify it). It was delivered this morning, and I know I won’t be able to peel him away from it for at least a week for anything. This is his fourth wife (me, his iPhone, his Macbook, and his iMac), so now he’s done.

Just look at the joy on his face. Makes it worth it .

And, pray tell, which camera took that beautiful, clear picture? Why, it’s my Canon, equipped with *my* anniversary gift - a 50mm lens! You may rejoice.

Alhamdulillah .

I should be working on my law journal application, but a girl needs breakfast before an intellectual challenge, doesn’t she? Plus the topic is depressing. Back to work after this, I promise.

A while ago, I stared droolingly at Steamy Kitchen’s Fried Egg with Oyster Sauce and Chili and bookmarked it for future use. I have no oyster sauce. But, this morning, I found myself craving something savory and spicy, so I made my own version of SK’s. It’s kind of an Asian hash of sorts, but with a fried egg instead of a scramble.

SK’s picture is ten times better than mine (I started eating and then thought, wow, this is good, I should blog it, but I took a few more bites before I got my camera.) But what it lacked in photography, it made up for in taste. As I ate, I found myself wishing I had made two more eggs. The spicy soy-ginger sauce accented the soft egg and quick-cooked mushrooms and tomatoes perfectly, and the trick with the bread below was great, too. It was a tasty start to the day!

Recipe here: (more…)

What kind of kabaabs drop out of school? Dum Kabaabs! (my husband, ladies and gentleman).

These little nuggets of yummy are called “dum kabaab.” I can’t really translate “dum” into one word, but it’s what you do to tea after you put the teabag in (let it steep) or what you do to rice after the water boils and you turn the heat low to let it finish (let it simmer/cook slowly?). At any rate, you sear meatballs in a pan, then top them with softened onions, tomatoes, and cilantro. (Like we did with bhindi, remember?) Also, these freeze really well with or without the onion-tomato mixture.

My mom makes these *perfectly* - all the kabaabs are the same shape and size, and everything is seasoned beautifully. Mine came out oddly shaped (some of them were triangular, I don’t know how that happened) and a little less seasoned than I’d like, but still good. I actually seasoned these lightly since I was making them for guests and I didn’t want them to be overwhelming - so add more spices for a stronger flavor.

Recipe here: (more…)

See, now this one is just easy. I was running errands and cooking all day for a family dinner yesterday night and around lunchtime, I was famished. I had some garlic herb butter leftover that I had used to marinate a roast chicken so I put together this quick lunch for myself.

Two handfuls of small pasta
Six shrimp, peeled
One handful of diced tomato
Bit of olive oil
Bit of garlic herb butter
Dash of red pepper flakes
Squirt of lemon juice
Half a handful of peas

Boil some water, cook the pasta. I used farfalle (which, incidentally, means “butterfly” in Italian. Don’t you think the words for “butterfly” are so light and airy in many languages - tittaali (urdu), papillon (french). I like when words sound like what they mean. But I digress.

In a small saucepan, warm the olive oil and the red pepper flakes. Add the garlic herb butter and let it melt. (Garlic herb butter = softened butter + garlic + any dried or fresh herbs you have. You could also just use plain butter and add garlic and herbs to the pan. Same effect). Add the shrimp and sautee until just pink. Add the tomatoes and frozen peas. Add the cooked pasta to the pan and swirl it around in the sauce. Hit it with some lemon juice, salt, black pepper. Eat while watching Pride and Prejudice (Colin Firth version, of course).

OH, also - DONE WITH EXAMS! I’m officially a 2L. Well, I don’t have my grades yet, but I’m celebrating all the same.