Ash Wednesday 2013: Besan Pancakes with Carrot Salad

Here we go! For those of you following at home, each dinner must take no more than 20 minutes to cook. We didn’t say those 20 minutes had to be all together, did we? First, let’s start with how I spent my morning:

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Carrot Salad (Time: 10 minutes)

1 lb carrots
1 c Greek yogurt
2 T chopped cilantro leaves
1 tsp each turmeric, coriander, ginger
1 tsp lemon juice

Wash, peel, and grate your carrots down to the smallest nubs you can manage. Chop the remaining nubs as small as you can get them. Combine all ingredients except lemon juice and refrigerate 6 hours or overnight. Just before serving, add lemon juice.

The carrot shredding is the part that took 8 of our 10 allotted minutes. It also took this off of my thumb.

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If that portion of my manly thumb fell into the carrots, does this count as flesh meat?

This goes with…

Besan Pancakes (Time: 10 minutes)

1/2 c Greek yogurt
1 c milk (more for thinner batter, if desired)
1 1/2 c besan (chickpea flour–usually available with specialty flours in your baking aisle)
1 tsp salt
Optional whisk-ins: ginger garlic, cumin, coriander, turmeric, fresh cilantro leaves

Blend yogurt and milk until smooth. Whisk into remaining ingredients until it looks like the consistency of your favorite pancake batter. Whisk in more milk (or water) if you’d like it thinner. Heat a frying pan on medium and spray with cooking spray (or rub with a paper towel dipped in oil). Once pan is hot, pour ¼ c of batter then swirl it around to thin out the pancake. Cook the pancake on one side until it’s almost completely dry on top and golden on the bottom. Flip and cook until the other side is golden, too. Eat as-is or stuff with carrot salad, above.

A note about the cilantro: We can usually get a large, fresh bunch for about one dollar. We chop it up as soon as we get it, portion it out into ice cube trays, fill the trays the rest of the way with water, then freeze and pop out to be stored in freezer bags, thawing as needed. Don’t waste that cilantro! We are counting this as part of our 2 hours/weekend food prep.

I have all sorts of thoughts that I have had going through my mind today, all sorts of fears and worries and joys.  Sharing them here would make this post much better than it is.  However, sometimes we just have to be satisfied with enough; on Ash Wednesday, we are called to find satisfaction in less what what we think would be enough.  We have to find a full belly on five loaves and a few fish to feed the five thousand.

What’s on your menu?

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About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

2 Responses to Ash Wednesday 2013: Besan Pancakes with Carrot Salad

  1. Pingback: Meatless Friday: Beyond PB&J and Tuna Salad | CatholicMom.com

  2. Pingback: #WorthRevisit Come ‘n’ Get Your Fast, Cheap & Easy Meatless Recipes | Erin McCole Cupp

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