Okay, I made it to the other side of 40 — and I have to say, the view isn’t half bad from here. To celebrate, I spent a dreamy 36 hours in Piemonte, Italy, the home of Barolo and Barbaresco wines. There’s so much to say: the rolling hills striped with vineyards, the silky ribbons of fresh egg pasta, the roasted hazelnuts, and yes — the famed white truffles. (I’ll admit, I’m not a truffle person, but can vouch for these being truly A-class.) The wine, the company, and our incredible guide made it all feel like a gentle pause in time.
It’s a small miracle that we managed to fit it all into a day and a half, but the memories feel vast — something I’ll revisit whenever I need to summon that quiet, content kind of joy. I’ll share a full post soon with all my recommendations for the fellow oenophiles among you.
Living the dream
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my October batch. Your votes were fairly evenly divided between the Tempeh Kofta and the Oats, Peas and Paneer Poha but the latter won by a slim margin!
Poha has always been comfort food for me, and this version takes it up a notch in both protein and flavor. Instead of flattened rice, the base is lightly toasted oats, which bring nuttiness and extra fiber. Add in sweet peas (a complete protein when paired with the oats), grated paneer, crunchy peanuts, coconut, and curry leaves, and you’ve got a dish that’s as nourishing as it is satisfying. Best of all? It comes together in under 30 minutes, making it a weeknight staple in my rotation. And all you savory breakfast people, look no further than this dish.
A quick reminder that this 40-for-40 sale on Weeknight Simple, my monthly recipe club is expiring soon!
What you get every month:
3 protein-rich dinner recipes, like the ones in this newsletter
A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc.
A comprehensive shopping list, organized by supermarket aisle, plus meal planning tips
Access to the full recipe index, with dozens of recipes and counting
Seasonal subscriber-only perks such as free workshops and giveaways
GIFTS - The festive season is here! If you think this newsletter can help a special someone, buy them a gift subscription at the link below, also 40% off.
10-12 fresh curry leaves, (double the quantity if using dried)
1 serrano green chile(s) (sub jalapeno, Indian or thai chile), finely chopped and seeded to taste
2 Tbsp. raw or roasted unsalted peanuts
1 medium yellow onion(s)[150g] , finely diced
1 Tbsp. grated ginger
½ tsp. ground turmeric
½ tsp. freshly ground black pepper
½ cup frozen green peas[80g] , thawed
1 tsp. fine sea salt
1 cup water[240ml]
3 oz paneer[84g] , or extra-firm tofu, grated
2 finely chopped fresh cilantro (coriander)
2 Tbsp. fresh or frozen shredded coconut or use dry
1 Tbsp. lemon juice
Directions
Step 1. Heat a large flat-bottomed frying pan (with a lid) over medium heat. Once hot, toast the oats, stirring frequently, for 3–5 minutes until they turn golden and release a nutty aroma. Transfer to a plate and set aside.
Step 2. In the same pan, warm the oil over medium-high heat. Add the mustard seeds and let them splutter. Stir in the cumin seeds and let them darken. Reduce heat to medium. Add the curry leaves, green chile, and peanuts, and sauté—stirring continuously—until the peanuts are evenly browned.
Step 3. Add the onions and cook, covered, for 3–5 minutes, stirring occasionally, until soft. Stir in the ginger, turmeric and pepper and cook for about 30 seconds.
Step 4. Toss in the green peas, salt, and water. Bring to a boil, then stir in the roasted oats. Mix well, cover, and simmer for about 5 minutes, until the oats are cooked through and the water is absorbed.
Step 5. Fold in the grated paneer or tofu and cook until heated through.
To finish:
Garnish with grated coconut, coriander, and a squeeze of lemon juice. Serve hot.
so 😋