A few weeks back, while perusing a Rachel Ray cooking magazine, I noticed an article titled “Eating Around the World in Seven Days.” Friends, that is my idea of a good time. Travels and Eats 🙂
Every dinner featured snapshot meals of international cuisines and the corresponding text served little tidbits of information about traditional flavors and/or culinary customs. Tuesday’s suggested entrée was this chickpeas and spinach recipe, served along with some Naan (Indian flatbread). The article noted that it is common custom in Indian households to serve vegetarian meals on Tuesdays, as it is a holy day.
This tidbit of information caused a slightly neurotic, but nonetheless sincere existential crisis. I frantically clambored downstairs to Somanna, accosted his Xbox activities and proceeded to belligerently wave my magazine in front of his face, while dramatically exclaiming that I will not be held responsible for his afterlife, so help me Baby Jesus, when he never told me in the first place that Tuesdays were holy days. My entire defense rested on the (semi) logical principle of innocent ignorance and a lack of marital communication due to our internalized expectations of gender roles and shared household duties.
Ok, so I didn’t really do all of those dramatic gestures. But that’s a far more entertaining image than the two of us in bed at 10 pm on a Wednesday night and me saying “Um, did you know you’re supposed to eat vegetarian on Tuesdays because it’s a holy day?”
Followed by Somanna gripping monotone reply: “Yeah. Fridays too.”
So in an effort to connect a bit more to Somanna’s peoples and instill a little more Muthanna tradition up in this piece, I’ve decided to make Tuesdays and Fridays all veg. And I say “I” because I do the cooking around these parts, so it’s my efforts. (Somanna makes a wonderful dishwasher-er, so there’s harmony in my feminist kitchen.)
So far I’m taking this transition in baby steps.
The past three Tuesdays, dinner has (successfully) featured a vegetarian entrée. I cooked the following meals, rather tasty if I say so myself:
Pasta with veggies and some creamy Cajun sauce very loosely based on this recipe. I tinker with it to make it what I like and use whatever veggies I am in the mood for / have on hand. (Broccoli, squash, mushrooms, etc.) I will also confess here that I goofed and used chicken broth. Uh, my bad yall.
Sweet potato, black bean and kale burritos – I know, it sounds a bit questionable – At least it did to me initially. But I tried this at a friend’s house and have been in love ever since. It’s quite delicious and super healthy.
And tonight, vegetarian enchiladas with spinach, kale (still leftover), black beans and corn. (This is another very malleable recipe that you can adapt and make your own.) Oh, bonus points for me. I rememberd to use the vegetable broth this time. Whoop, whoop!
Next week I hope to finally make an Indian dish. Err, that is kind of one the main reasons I wanted to incorporate this tradition. I’ll have to improve on my meal planning though. The past few weeks have been more meals based around what I have on hand. And maybe then I can actually be a good blogger and take some pictures for you.
Also, we’ve got to improve on Fridays. We tend to go out to eat to celebrate another successful five days of
economic slavery work and forget our new-to-me-but-you’d-think-Somanna-would-remember tradition. Oopsie. Also, I gotta work on packing the pb&j for my sandwiches at work.
I’m pretty sure my ham sandwich isn’t winning me in any points with any religion.
So that’s what’s cooking with us. What’s cooking with you?