I often realize something during these cooking lessons, probably because I am taking the time to look at the kitchen through a little girl's eyes. Valuable lessons, indeed. What I realized this time is that I crank out three meals a day most days and I am super-efficient in the kitchen. I enjoy what I'm doing and I enjoy my efficiency. No hanging around thinking about how to garnish the salad or stroking the cutting board or staring at lemons before I cut them. The thinking that I do about cooking happens while my hands are busy with a needle or dishes or clothespins or I'm trying to pay attention in church. But a child comes to the kitchen world in wonder and amazement that slows down the entire process and add steps to the recipe. So I can pick up some of her wonder and she can pick up some of my efficiency, don't you think?
We love this salad. The recipe comes from Fix-it and Forget-it Vegetarian. We ate it with rice and beans and pickled jalapenos.
Cucumber Salad with Cumin
Toast 1 tsp. cumin seed - either on a small tray in the toaster oven or in a dry skillet. Takes only a few minutes and watch closely - you want to smell the aroma of cumin but not burn it. Set aside.
Whisk in bottom of smallish salad bowl:
2 Tbsp. mayonnaise
juice and zest of 1 lemon
the 1 tsp. toasted cumin seed
2 tsp. sugar
1/4 tsp. salt
Stripe 2 cucumbers with a zester or a paring knife - just for pretty. Halve or quarter lengthwise if you wish before slicing thinly. Toss gently with dressing. Serve immediately.
(Another reason to keep cumin seed on hand: dhal.)
8 comments:
What a beautiful thought - slowing down to smell the cucumbers!
Well done Genevieve :-)I think learning to use a sharp knife is really important.
Intrigued by the salad- I've never thought of cumin with cucumber. One to try, thanks.
I have a LOAD of cucumbers in my fridge right now and I'm totally making this tonight to be served with my uncle's fresh corn and some kind of fish I wrangle at the market this afternoon. Yum. Thank you.
I wish I were *more* efficient in the kitchen. Sometimes I think I do a lot of walking in circles.
I have never toasted cumin seeds. Just spread them on a sheet and bake at what temp?
Oh yes! That's what I found with my kids as well; slowing to their speed was hard but it brought more tranquility to my days.
That salad looks so good, my mouth is watering - alas, I can no longer eat much that is acidic due to both heartburn and the loss of enamel on my teeth, which makes them ultra sensitive for days afterward. But I used to love vinegar and lemons (not together!).
I am intrigued by your treatment for heartburn; have been thinking about how to incorporate it within my limited diet.
Mother4, you can toast seeds/nuts/bread cubes at any temp, really. You just need to keep an eye on them and watch for darkening color and sniff for the scent.
If I had to choose a temperature because there's nothing else using oven heat, I would put the tray in the cold oven, set it for 350 F, and then set my timer for 5 minutes. I'd check on it in 30 second increments after that - or maybe even before that. It's a quick job that bears watching. Good luck!
I made this with my husband's birthday roast last night--it was so good! He was overpowered by the cumin seed, but I wasn't. I boldly drizzled the dressing in the bottom of the salad bowl *over my roast and potatoes* even.
Genevie...so proud of you.. You are making some great dishes.. KNow you and mom are having lots of fun in the kitchen.. ENjoy!!!
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