May 14th, 2008 by alice
Tags: Eggplantubergine, Masala, Mushroom
INGREDIENTS
- 1tablespoonoil
- 1eggplant, cut into 1-inch cubes with skin on
- 8ounces slicedfresh mushrooms
- 1largeonion, chopped
- 1garlic clove, chopped
- 3garlic cloves, crushed
- 1 (14 ounce)candiced tomatoes
- 2teaspoonsgaram masala
- 1teaspoonred chili powder
- 1teaspoonturmeric
- 2tablespoonsnonfat yogurt
- salt
- 6cupswater, for boiling
DIRECTIONS
- Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
- While the eggplant is boiling, heat oil in skillet over med-high heat.
- Add onion, sauteing until clear/golden, about 5 minutes
- Add crushed garlic cloves and saute for added 2 minutes.
- Mix in tomatoes (don’t drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
- Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
- Remove from heat.
- Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn’t get chunky.
- Serve hot and enjoy!
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May 14th, 2008 by alice
Tags: , ,
INGREDIENTS
- 600gspaghettini
- 4-5roma tomatoes(de-seeded & diced)
- 4-5green onions(only the white part)
- 500gtiger shrimp(30-40 prawns)
- 3garlic cloves(minced)
- 1/2teaspoongingerroot(minced)
- 2tablespoonsextra virgin olive oil
- 4-5fresh basil leaves(chopped or whole)
DIRECTIONS
- In 1 tbsp of olive oil sauté garlic, chopped green onion whites, ginger and tomatoes till soft. Season with salt and fresh ground pepper. Boil pasta.
- Add Prawns and continue cooking till prawns are half way cooked.
- Once pasta is cooked to al dente rinse in hot water to remove any starch. Grandma Uyeno usually agitates the noodles by handwhile rinsing to ensure the noodles are free of starch and will not stick together.
- The noodles are then transferred into a large skillet or better yet a wok with another tbsp of olive oil. Heat should be medium-low so that the pasta doesn’t burn.
- Add the sautéed prawn mixture and toss with the pasta to ensure all the flavours are well distributed.
- Serve with fresh basil and your favourite grated hard Italian cheese.
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May 14th, 2008 by alice
Tags: Easy, Lasagna, Pesto, Polenta, Super
INGREDIENTS
- 1 (18 ounce)packagepolenta, cut into 1/4 inch thick slices
- 12ounces readymademarinara sauce
- 1/4cuppesto sauce
- 1/4cuppine nuts
- 1cup shreddedmozzarella cheese
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C).
- Oil an 11×7x2 inch baking dish.
- Arrange a single layer of polenta in the bottom of the prepared baking dish.
- Spread a thin layer of pesto over the polenta.
- Spoon half of the sauce over the polenta.
- Top with another layer of polenta and sauce.
- Bake, uncovered, for 25 minutes.
- Turn on the broiler.
- Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
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May 14th, 2008 by alice
Tags: Chicken, Curry, Salad
INGREDIENTS
- 1 1/2cupscooked chicken(diced)
- 2hard-boiled eggs(chopped)
- 1/2cupcelery(diced)
- 1/2cuppickles(I recommend Maxine’s Curry Pickle (A Sweet Pickle), finely chopped)
- 1teaspooncurry powder, if curry pickle is not available (optional)
- 1tablespoononions(minced)
- 1/2cupmayonnaise
- 1teaspoonsugar
- 1/4teaspoonsalt
- 1/4teaspoonpepper
DIRECTIONS
- Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
- While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d’oeuvres, coarsley for sandwiches or salads).
- Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
- Add mayonaise, and mix together adding sugar, salt, and pepper to your taste.
- Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d’oeuvres. Part of prep time is during cooking of the eggs.
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May 14th, 2008 by alice
Tags: Chocolate, Cookies, Out, Roll, Sugar
INGREDIENTS
- 1/2cupmargarine
- 3/4cupsugar
- 1egg
- 3/4teaspoonvanilla
- 1tablespoonmilk
- 1 1/2cupsflour
- 1/3cupcocoa
- 1/2teaspoonbaking powder
- 1/8teaspoonsalt
DIRECTIONS
- Cream margarine and sugar together with electric mixer.
- Add egg and beat with electric mixer.
- Add vanilla and milk and beat with electric mixer until light and fluffy.
- In a separate bowl, stir together flour, cocoa, baking powder, salt.
- Stir with a spoon, the flour mixture into the creamed mixture.
- Place dough into lock seal bag. refrigerate 2-3 hours or overnight.
- Preheat oven to 325 degrees F.
- Lightly flour dough board.
- Using a floured rolling pin, roll out half of dough to 1/8 inch thickness.
- Cut into desired shapes with floured cookie cutters.
- Place cookies onto ungreased cookie sheets and sprinkle lightly with granulated sugar.
- Bake 6-8 minutes, or until touched lightly in the center of cookie with finger the imprint does not show.
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