Impromptu New Recipe Night
Aug. 1st, 2008 11:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sabotabbyRecipes to come as I get 'em!
The Menu
Rainbow chard:![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
captainmushroom
Udon noodles:corbet
Moroccan tagine:sabotabby
Chocolate cookies:zingerella
Fruits:courtly
These are fromcaptainmushroom's very own garden. Recipe here.
Apparentlycorbet made this by stepping on it. Recipe here.
I got the recipe here. I had to change some things, though.
طاجين مغربي نباتي - Vegetarian Moroccan Tagine
1 eggplant, diced
2 zucchini, sliced [I like eggplant more than zucchini, plus the eggplant at the fruit stand only came in one size—extra large—so I went with one ginormous eggplant and one zucchini.]
3 tbs olive oil [I ended up using a lot more.]
1 large onion, chopped
3 cloves garlic, minced [Nah, that's not enough garlic. I used five cloves.]
½ lb new potatoes, quartered [What are new potatoes? I just used the regular sort.]
1 tbs cumin
2 tsp cinnamon
2 tsp coriander
1 tsp turmeric
1 tsp black pepper
1 tbs hot sauce
1 tbs chili powder
2 cups mushrooms, chopped
2½ cups tomato puree
1 tbs tomato paste
1 cup water
1/3 cup dried apricots, halved [If I do this again, I'll add more. I don't think there were enough apricots.]
1 15-oz can chickpeas
¼ tsp salt
1. Toss eggplant and zucchini in 1½ tbs olive oil. Broil slowly until lightly browned (approx. 20 minutes). [I got confused here because I've never broiled anything other than in the toaster oven, and obviously this wasn't going to fit. Also, I'd already diced it. So I ended up just tossing it in olive oil and baking it in the oven. Close enough.]
2. Heat 1½ more tbs olive oil in a pan and cook onion and garlic until soft. Add potatoes and sauté for 5 minutes.
3. Add spices and mushrooms; cook for 3 more minutes.
4. Pour in tomato purée, tomato paste, and a cup of water. Cover and cook for 15 minutes.
5. Add eggplant, zucchini, chili powder, apricots, chickpeas, and salt; simmer for 15 more minutes, or until potatoes are tender. Add more water if tagine becomes too dry. [It took a lot longer.]
6. Garnish with cilantro. Makes 9 servings. Serving size=1 cup. [Oops, the cilantro went to seed. But we now have fresh coriander seeds—awesome!]
You can't tell from this picture, but guess what? The cookies are perfectly shaped to make ice-cream sandwiches! Recipe here.
See?
Yum!
You don't need a recipe for fruit.
Unexpected dinosaur head!
Stuck kitty is stuck.
Seriously, you guys. Let me out of here.
Monorail Cat encounters an obstacle.
The Menu
Rainbow chard:
captainmushroomUdon noodles:
corbetMoroccan tagine:
sabotabbyChocolate cookies:
zingerellaFruits:
courtly
These are from
captainmushroom's very own garden. Recipe here.
Apparently
corbet made this by stepping on it. Recipe here.
I got the recipe here. I had to change some things, though.
طاجين مغربي نباتي - Vegetarian Moroccan Tagine
1 eggplant, diced
2 zucchini, sliced [I like eggplant more than zucchini, plus the eggplant at the fruit stand only came in one size—extra large—so I went with one ginormous eggplant and one zucchini.]
3 tbs olive oil [I ended up using a lot more.]
1 large onion, chopped
3 cloves garlic, minced [Nah, that's not enough garlic. I used five cloves.]
½ lb new potatoes, quartered [What are new potatoes? I just used the regular sort.]
1 tbs cumin
2 tsp cinnamon
2 tsp coriander
1 tsp turmeric
1 tsp black pepper
1 tbs hot sauce
1 tbs chili powder
2 cups mushrooms, chopped
2½ cups tomato puree
1 tbs tomato paste
1 cup water
1/3 cup dried apricots, halved [If I do this again, I'll add more. I don't think there were enough apricots.]
1 15-oz can chickpeas
¼ tsp salt
1. Toss eggplant and zucchini in 1½ tbs olive oil. Broil slowly until lightly browned (approx. 20 minutes). [I got confused here because I've never broiled anything other than in the toaster oven, and obviously this wasn't going to fit. Also, I'd already diced it. So I ended up just tossing it in olive oil and baking it in the oven. Close enough.]
2. Heat 1½ more tbs olive oil in a pan and cook onion and garlic until soft. Add potatoes and sauté for 5 minutes.
3. Add spices and mushrooms; cook for 3 more minutes.
4. Pour in tomato purée, tomato paste, and a cup of water. Cover and cook for 15 minutes.
5. Add eggplant, zucchini, chili powder, apricots, chickpeas, and salt; simmer for 15 more minutes, or until potatoes are tender. Add more water if tagine becomes too dry. [It took a lot longer.]
6. Garnish with cilantro. Makes 9 servings. Serving size=1 cup. [Oops, the cilantro went to seed. But we now have fresh coriander seeds—awesome!]
You can't tell from this picture, but guess what? The cookies are perfectly shaped to make ice-cream sandwiches! Recipe here.
See?
Yum!
You don't need a recipe for fruit.
Unexpected dinosaur head!
Stuck kitty is stuck.
Seriously, you guys. Let me out of here.
Monorail Cat encounters an obstacle.
