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sabotabbyI'm exhausted, so my recipe was a bit of a cop-out. Nevertheless, tonight's meal turned out rather well.
The Menu
Generic quick n' dirty Indian eggplant -![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sabotabby
Spicy Potato, Tomato, and Pepper Tagine -zingerella
Ice cream - the Ice Cream Store of Romantic Angst. Okay, this wasn't a new recipe, but they have very good ice cream.
PICKLES. By the collective wisdom ofcpxbrex, 5_miles, and queerasmoi's dad.
This is kind of the easy version of the bhurta I made last time, so it's not technically an entirely new recipe. But nor is it entirely bhurta, so it still counts.
What You Need
2 tablespoons oil
1 eggplant, chopped
1/2 onion, chopped
2 tomatoes, chopped
1/2 cup water
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 pinch cayenne pepper
1/2 teaspoon turmeric
1 pinch cinnamon
1 handful cilantro, chopped
What You Do
Heat a frypan over high heat, add the oil.
Add the eggplant, onion and tomato and cook for 2 minutes, stirring.
Add the water and spices, cover and cook for 10-12 minutes, until the eggplant starts to collapse.
Stir, see if more water needs to be added and cook 5 minutes more. Serve with cilantro sprinkled over top and a dollop of yoghurt on the side.
I basically just followed the recipe, replacing the coriander with cardamon seeds. And no yoghurt.
This would be the tagine.
zingerella says: Recipe from Deborah Madison's Vegetarian Cooking for Everyone, which is one of my favourite vegetarian cookbooks. Seriously, if you're at all interested in vegetarian cooking, you may want a copy of this for your cookbook shelf.
The Sauce
Begin this first, unless you have a handy sous-chef, in which case, you can set the handy sous-chef to chopping the potatoes and setting them to parboil or steam.
• 6 cloves of garlic
• salt
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (I used a fresh cayenne from the garden, chopped very small. This did not have the desired effect, so I would recommend using powdered cayenne pepper.*)
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped cilantro
• juice of 1 lemon (I forgot to buy a lemon, so I used 1/4 cup of bottled lemon juice)
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
The recipe says to smash the garlic with salt in a large mortar. My mortar is not large, so I used my little food processor to smoosh everything together (I do mean "little": I have two food processors. The small one sits on top of the toaster oven, and is wonderful for chopping garlic, and other small-scale tasks. The large one lives in a cupboard, and takes more effort to get out, so it gets used for bigger jobs). Add the herbs and pound them to release their flavours (I used the "grind" setting); they don't need to break down completely.
Mix the aromatic stuff with the lemon juice, vinegar, and olive oil, and set this aside, so that you can turn your attention to
The Veggies
• 1 1/2 pounds fingerling, Yellow Finn, or red potatoes, scrubbed. (If they've been chopped and parboiled or steamed by your willing sous-chef, so much the better).
• 24 2-inch celery pieces
• 3 large bell peppers (1 red, 1 green, 1 yellow), chopped into 1-1/2 inch squares
• 4 ripe red or yellow tomatoes, cut into eighths (except I forgot this last instruction, and my cheerful sous-chef chopped willy-nilly. No matter.)
• salt
• oil, as needed
• 1 can chickpeas (not in the original recipe, but I added them for protein and taste)
Preheat your oven to 375ºF. Oil a large earthenware baking dish. Actually, unless your baking dish is really bloody large, oil two. You'll need them.
For those not equipped with a cheerful sous-chef, if you're using Fingerlings, cut them in half lengthwise. For larger potatoes, cut them into chunks. Steam or parboil about 10 minutes, until barely tender. Put these into a bowl with the rest of the veggies, and the chickpeas, and toss with the sauce. Season with a little bit of salt.
Transfer the whole shebang to a baking dish. Discover that this will not fit into your large earthenware baking dish, and oil your other large earthenware baking dish for the overflow. Drizzle oil over the top, cover, and bake for about 35 minutes. Remove the cover, and continue baking for another 15 minutes, during which time you steam up some couscous to put under the tagine. Serve when the veggies are completely tender, over the aforementioned couscous, rice, or cracked wheat.
The completed meal, with couscous. We called it a draw.
Also, my pickles were ready today. Look!
They were not very crunchy, but quite tasty. I did not get botulism.
The cats got a new toy.
The end
The Menu
Generic quick n' dirty Indian eggplant -
sabotabbySpicy Potato, Tomato, and Pepper Tagine -
zingerellaIce cream - the Ice Cream Store of Romantic Angst. Okay, this wasn't a new recipe, but they have very good ice cream.
PICKLES. By the collective wisdom of
cpxbrex, 5_miles, and queerasmoi's dad.This is kind of the easy version of the bhurta I made last time, so it's not technically an entirely new recipe. But nor is it entirely bhurta, so it still counts.
What You Need
2 tablespoons oil
1 eggplant, chopped
1/2 onion, chopped
2 tomatoes, chopped
1/2 cup water
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 pinch cayenne pepper
1/2 teaspoon turmeric
1 pinch cinnamon
1 handful cilantro, chopped
What You Do
Heat a frypan over high heat, add the oil.
Add the eggplant, onion and tomato and cook for 2 minutes, stirring.
Add the water and spices, cover and cook for 10-12 minutes, until the eggplant starts to collapse.
Stir, see if more water needs to be added and cook 5 minutes more. Serve with cilantro sprinkled over top and a dollop of yoghurt on the side.
I basically just followed the recipe, replacing the coriander with cardamon seeds. And no yoghurt.
This would be the tagine.
zingerella says: Recipe from Deborah Madison's Vegetarian Cooking for Everyone, which is one of my favourite vegetarian cookbooks. Seriously, if you're at all interested in vegetarian cooking, you may want a copy of this for your cookbook shelf.The Sauce
Begin this first, unless you have a handy sous-chef, in which case, you can set the handy sous-chef to chopping the potatoes and setting them to parboil or steam.
• 6 cloves of garlic
• salt
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (I used a fresh cayenne from the garden, chopped very small. This did not have the desired effect, so I would recommend using powdered cayenne pepper.*)
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped cilantro
• juice of 1 lemon (I forgot to buy a lemon, so I used 1/4 cup of bottled lemon juice)
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
The recipe says to smash the garlic with salt in a large mortar. My mortar is not large, so I used my little food processor to smoosh everything together (I do mean "little": I have two food processors. The small one sits on top of the toaster oven, and is wonderful for chopping garlic, and other small-scale tasks. The large one lives in a cupboard, and takes more effort to get out, so it gets used for bigger jobs). Add the herbs and pound them to release their flavours (I used the "grind" setting); they don't need to break down completely.
Mix the aromatic stuff with the lemon juice, vinegar, and olive oil, and set this aside, so that you can turn your attention to
The Veggies
• 1 1/2 pounds fingerling, Yellow Finn, or red potatoes, scrubbed. (If they've been chopped and parboiled or steamed by your willing sous-chef, so much the better).
• 24 2-inch celery pieces
• 3 large bell peppers (1 red, 1 green, 1 yellow), chopped into 1-1/2 inch squares
• 4 ripe red or yellow tomatoes, cut into eighths (except I forgot this last instruction, and my cheerful sous-chef chopped willy-nilly. No matter.)
• salt
• oil, as needed
• 1 can chickpeas (not in the original recipe, but I added them for protein and taste)
Preheat your oven to 375ºF. Oil a large earthenware baking dish. Actually, unless your baking dish is really bloody large, oil two. You'll need them.
For those not equipped with a cheerful sous-chef, if you're using Fingerlings, cut them in half lengthwise. For larger potatoes, cut them into chunks. Steam or parboil about 10 minutes, until barely tender. Put these into a bowl with the rest of the veggies, and the chickpeas, and toss with the sauce. Season with a little bit of salt.
Transfer the whole shebang to a baking dish. Discover that this will not fit into your large earthenware baking dish, and oil your other large earthenware baking dish for the overflow. Drizzle oil over the top, cover, and bake for about 35 minutes. Remove the cover, and continue baking for another 15 minutes, during which time you steam up some couscous to put under the tagine. Serve when the veggies are completely tender, over the aforementioned couscous, rice, or cracked wheat.
The completed meal, with couscous. We called it a draw.
Also, my pickles were ready today. Look!
They were not very crunchy, but quite tasty. I did not get botulism.
The cats got a new toy.
The end
