it’s new year’s eve, and it’ll be a quiet one this year. i’ll be ringing in the new year with my boo, which is all i really need. that, and food, of course. when i was growing up, my family would have a table of food set out to welcome in the new year. there’d be rice, noodles, veggies, pastries, and fruit. mostly filipino food, but we’d make a trip to chinatown to pick up a couple extra things, including egg tarts. those were my favorite.
noodles were the most important new year family food traditions. my mom told me eating noodles would bring us long life and prosperity for the new year. i’ll be making peanut noodles this year. photos and recipes coming soon.
there’s still snow out. some of it has melted away, but most of it is still here. forecast for the week is sunny but cold. mixed feelings. for now, i’ll just share another thing i love in cold weather: curry. it’s all about the spices.
i like corn with curry, because corn adds a sweetness. try it. trust me, it’s perfect.
happy new year!
yield 4-6 servings
1 cup quinoa
1 3/4 cup vegetable stock
1 1/2 tablespoon vegetable oil
1 small onion, diced
1 teaspoon ginger root, grated
1/8 teaspoon cayenne powder
1/2 teaspoon tumeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 cup fresh or frozen corn kernels
1 tablespoon scallions, thinly sliced
rinse quinoa with cold water and drain.
in a saucepan over medium high heat, add oil and saute onions for about 5 minutes until translucent. add ginger, cayenne, and quinoa and cook for one minute. stir in spices and salt and mix so the quinoa is tinted curry yellow.
pour in vegetable stock and bring quinoa to a boil. cover, reduce heat to medium low and let it sit for 12 minutes. add the corn and cover to cook for another 4 minutes. make sure water has been absorbed.
serve with scallions sprinkled on top. enjoy.