2 posts tagged “recipe”

This is not so much a recipe as what i did for dinner tonight that turned out really well.

1 small eggplant, cubed and salted
1/2 onion, chopped
1 clove garlic, minced
1/2 tsp minced ginger
1 tsp curry powder
4 leaves fresh basil, bruised and chopped
handful of cherry tomatoes, halved
some neutral oil (i like coconut or canola)
16 oz reduced sodium butternut squash soup (i used the Pacific foods one)
pinch of sugar
salt to taste

In a heavy-bottomed pan, heat the oil, and saute the onion, garlic and ginger. 

Add the tomatoes, eggplant and curry powder once onion becomes translucent. Stir well and cook for a bit, watching to make sure the eggplant doesn't dry out the pan (shouldn't happen if the eggplant was salted, but you might need to add a tinge more oil). 

Pour in the squash soup and add the basil and sugar.  Cook on medium low, covered, for about 15 minutes.

Taste and add salt and pepper to taste.

I ate this as a soup, but you could make it drier and serve it over basmati rice.

I think *everyone* should make their own hummus.  It tastes so much better than store bought and doesn't have gross additives and such.  Here is the recipe I use:

1 can chick peas (15 oz) - rinsed and drained
1/4 c EVOO
1/4 c water
3 Tbsp lemon juice
1/4 c tahini
1 medium clove of garlic, minced
3/4 tsp salt
pepper to taste (I know many people use cayenne, but i just used freshly ground mixed peppercorns)

Put it all in a food processor and process until smooth.  Takes less than 5 min to put together if you've got all the ingredients.  Chill in the fridge for half an hour or so before eating. Yum!

If you want to be really hard core, you could use dried instead of canned, but this makes the process take much longer and therefore it is significantly less likely that I'd do it.

You can supposedly use peanut butter if you don't have tahini, but I've never tried this and am skeptical about the flavor keeping.