The January Effect

by Kathy Humphrey

Stock prices traditionally rise during the first part of January, due to investors juggling things in efforts to reduce their tax burden. This is one example of the effect that January has upon our collective psyche. I am more susceptible to other January effects: slight resentment—tempered by boredom—that the festivities are all over; lurking panic about the state of my house and how to get it all back to normal (what is normal anymore, anyway?); and the omnipresent need of everyone to eat at relatively regular intervals.

January is named for Janus, the two-faced Roman god. Janus faced forwards and backwards, as his month does, poised between what was and what will be. We cannot know what will be, but we can certainly set ourselves up to face the unknown, full-on, and still draw on our past experiences. The New Year gives us a new start, a natural time for change. Follow Janus’ example and look ahead and back, going with whatever feels best for you at the time. Happy 2009!

Cheryl’s Grandmother’s Curry
1/2 cup desiccated coconut
1 onion, half chopped and half sliced
1 tsp cumin powder
2 Tbsp coriander powder
1/2 tsp turmeric powder
1 tsp mustard powder
1 tsp tomato paste
1/2 tsp garlic paste
1/2 tsp ginger paste
1 small chicken, cut into pieces (or 2-3 lbs chicken thighs)
1 1/2 cups water
1 tsp salt
1 potato, peeled and cubed

Roast coconut with chopped onion over high heat, until both are golden. Remove from pan: set aside. Mix together cumin, coriander, turmeric and mustard powders. Mix in tomato, garlic and ginger pastes, then stir in coconut/onion mixture (this is your masala paste). Heat oil in large skillet. Add sliced onion, fry until transparent. Add masala, fry until well-browned (the mixture will begin to smell very rich at this point). Add chicken, stir well to combine with masala. When skillet starts to dry out (the chicken sticks to the pan) add water, salt and potato. Bring to a boil, simmer until slightly thickened and ready to serve. (Leftover cooked turkey could be used instead of chicken Stir chopped up turkey into masala mixture, then add water, salt and potato immediately. Follow the rest of the instructions as above).

Turkey Potato Patties
1 egg
1 1/2 cups diced cooked turkey
1 cup mashed potatoes
1/4 cup matzo meal
1 green onion, finely chopped
2 Tbsp finely chopped fresh parsley
2 tsp Dijon mustard
1/4 tsp each dried thyme, sage, salt and pepper
2 tsp lemon zest (optional)
1-3 Tbsp vegetable oil (as necessary)

In large bowl, beat egg, then mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, sage, salt and pepper. Form into eight 1/2”-thick patties. In large skillet heat oil over medium heat and fry patties, turning once (reduce temperature if browning too quickly!), until crusty and golden (about 6 minutes).

Chicken and Sweet Potato Simmer
2 sweet potatoes
8 boneless skinless chicken thighs (can substitute 1 can red kidney beans, drained and rinsed)
2 Tbsp vegetable oil
1 onion, chopped
1 sweet green pepper, coarsely chopped
3 cloves garlic, minced
1 tsp ground ginger
1/2 tsp each chili powder and ground cumin
1/2 tsp each salt and pepper
2 cups chicken stock (or vegetable stock)
2 Tbsp minced fresh parsley (garnish)

Peel sweet potatoes. Cut potatoes and chicken into 1” cubes. Set sweet potatoes aside. In large skillet, heat 1 Tbsp oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate. Drain fat from pan. Heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened (about 4 minutes). Add sweet potatoes and stock (kidney beans at this point, if using). Bring to boil. Return chicken and any juices to pan, cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender (about 10 minutes). Uncover and cook over high heat until thickened. Sprinkle with parsley, serve with rice, couscous or egg noodles.

Lentil, Rice and Lemon Salad
1 Tbsp lemon zest
1/4 cup fresh lemon juice
2 Tbsp olive oil
1 tsp Dijon mustard
1/4 tsp cinnamon
pinch cayenne pepper
1 x 19 oz can lentils, drained and rinsed
2 cups cooked brown or wild rice (or combination)
1 loosely packed cup fresh parsley, coarsely chopped
1/2 cup diced red onion
1/2 cup currants
1/2 cup dried cranberries
1 Tbsp chopped fresh mint

In large bowl, whisk together lemon zest and juice, olive oil, Dijon mustard, cinnamon and cayenne. Add lentils and toss. Stir in rice until just combined. Add parsley, red onion, currants, dried cranberries and mint. Toss gently till combined, then serve.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.