Another Week. Gone.

Another week coming to an end. When did it begin? Where did it go? I simply cant keep up!


It's finals week and all that's going through my head are bond and equity jargon, really not the most stimulating of topics, but I am happy to report that I now fully understand the bond market as well as can deconstruct almost all aspects of financial statements. Anyway so what do I do to tear myself away and take a breather...create a medley of food of course! On the menu this week was roasted eggplant & yogurt w/ chopped veggies, Boter salad (just can seem to get enough of this salad), summer zucchini-squash salad, and pickled jalapenos. By the way if anyone is in the Philly region, I have a fridge full of yummies for you!


Being Indian, I have grew up loving anything spicy, especially jalapenos. And pre-siriacha sauce, I put jalapenos on everything and I mean everything! They were even my favorite snack, I would eat them right out of a jar. My mother always bought a pre-made jar of jalapenos and never made them at home so I never really grasped how simple the concept of pickling is until now.  I think I may have unleased a monster because I am on already planning my next pickling eventS, pickled beets, pickled carrots, picked endives!!! Just writing about them is making my mouth salivate. Seriously! 

Pickled Jalapenos
Jalapenos
1 cup Apple Cider Vinegar
1 cup water
2 tbsp Salt
1 tbsp Sugar
1 tbsp red peppercorn
2 bay leaves
2 cloves of garlic


To start, cut the jalapenos however you want, discs, length wise or even leave them whole (if you're going to leave them whole, make sure to cut a 1 slit to allow the mixture to engulf the jalapeno inside and out) and place the jalapenos in a jar.


In a pot combine the rest of the ingredients and bring to a boil. Pour the mixture over the jalapenos and seal the lid. Shake the jar around, making sure to evenly distribute the peppercorns and garlic. The jalapenos should be ready to eat in about 5 hours but longer you wait the more intense the flavor becomes.

15 minutes later

24 hrs and ready to eat!!!

Summer Zucchini-Squash Salad

1 Squash

2 Zucchini

1/3 cup of fresh dill (based upon preference, I'm not fond of dill so always use half the recommended amount)

1 garlic clove

1 shallot

Crumbled feta

1 tbsp Lemon juice and zest of 1/2 of the lemon

2.5 tbsp olive oil

salt & pepper 

Cut the squash and zucchini length-wise into thin discs and toss in the salt and coat evenly. Place in a strainer for 20 minutes, I find this softens and evenly disburses the salt. Next, mince shallots, garlic and dill and combine with lemon zest, lemon juice, olive oil, feta and pepper. Mix everything together and toss evenly over the zucchini and squash.

Bon Appetite!