When it rains, it pours. As if nursing all my bandaged wounds is not enough, I caught a cold and I want my mommy. How am I going to manage to race in Berlin next Saturday?! There are many home remedies for the common cold. Friends have kindly contributed their tried and true methods including garlic, green juice, chicken soup, wool socks, and be happy.
I keep a jar of brandied cherries in the fridge and it is typically my preferred cold remedy. There is no reasoning behind this choice except that I love brandied cherries and they don’t hurt my sore throat. The generous amount of booze also helps a bit, I suppose. This time around, I’m taking my cold seriously since I cannot afford to be weak before flying to Germany. Plenty of rest, water, and soothing Neo Citran are doing wonders but I still need to eat. Weight loss is an issue when I’m sick so eating plays an even more important role than usual the last couple of days.
I made a clear-the-fridge vegan Eggplant Kale Stew (somewhat similar to caponata) which is packed with vegetable. First, I softened some chopped onions and added tomato paste, oregano, and red pepper flakes. Diced eggplants and canned tomatoes were added to the pan and I cooked them with a covered lid until saucy. Lastly I stirred in chopped lucinato kale and green beans just until the green vegetable wilted. The stew was very flavourful to my dulled palate. I love it.
A girl can’t live on vegetable stew alone and I crave something sweet. Creamy rice pudding is my latest infatuation but it is nothing but refined carbohydrates. Carrot halwa is always a treat but it takes forever to make it properly. In my cold-addled mind, I decided it would be the most brilliant idea to combine these two dessert into one. If you want to sneak in an extra dose of beta carotene to your brown bag lunch, this Carrot Rice Pudding may just be your answer.
Carrot Rice Pudding
serves 4-6
Ingredients
- 2 cups of whole milk
- 1/4 cup Arborio rice
- 1/8 cup sugar
- 2 cups finely grated carrots (I used a microplane rasp)
- 3 green cardamom pods, cracked and pry out all the seeds
Method
- In a 3qt heavy bottom pan, combine all ingredients and bring to boil.
- Simmer at medium heat, stirring constantly until creamy. It would take about 30-45 minutes depending on the rice. Taste to make sure the rice grains are creamy through and through. Adjust sweetness if necessary.
- Serve immediate or store in fridge with plastic wrap pressed against the surface. If pudding is too stiff, stir in milk by tablespoon until desire consistency is reached.
