Suzy Says

I picked these apples myself!

It was one of those days that turned into an inadvertent cooking frenzy(ette). I started the family Thursday dinner this morning (Megan kindly dropped off the missing ingredients of baby spinach and fresh ginger on her way home from work this morning), and in the course of looking for things in the refrigerator, noticed that there were things that needed some attention.

Some heirloom cherry tomatoes looked a little sad, a red pepper was showing its age, and there was a partial apple and a quarter of a somewhat world-weary lemon.

I added the tomatoes to tonight’s dinner, roasted the red pepper over my gas stove’s burner, and decided to make an apple crumble for dessert.

I set off to my brother’s former residence at the end of the driveway. As I walked through the dust in the bright sunshine, I thought that I’d better enjoy the puff dust while it’s here. It will be mud soon enough.

On my way, I met Mark’s parents, who are visiting here for a couple of weeks from Mexico City. I was astonished to learn that Mark’s father is 90 years old. He looks about 20 years younger. Yesterday, he was helping Mark fill in the water ditches at Jonathan’s old place. Maybe that’s the secret to aging well: keep moving!

I soon filled my basket with apples and headed home, where I used up the leftover apple and lemon to make the crumble. I love using up leftovers.

Tonight’s dinner is:

North Indian Style Spinach Chicken

3 tablespoons canola oil (I used about 1 tablespoon)
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 large onion, chopped
2-in. piece fresh ginger
4 large garlic cloves
2 teaspoons each ground coriander and cumin
2 teaspoons kosher salt (I put in much less – maybe 1/2 teaspoon)
1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks (I used breasts instead)
1 cup diced canned tomatoes
1 pound baby spinach
1/2 bunch cilantro
1 tablespoon fresh lemon juice

Mince garlic, onions, and ginger. Heat oil over medium heat in large saucepan. Add onion, ginger, garlic, turmeric, cayenne, coriander, cumin, and salt. Cook, stirring often, until lightly browned, 5 to 7 minutes.

Add chicken and cook, stirring often, until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes. This is where I added the cherry tomatoes.

Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.