2007 - Week 7
Eggplant in Coconut Milk Sauce
Japanese eggplants – 3, cut into match sticks Curry Powder- 1 tsp.
Red onions – 1 medium, thinly sliced Coconut Milk (light) – ½ cup
Green chilies – 3, chopped Turmeric – ¼ tsp.
Ginger – ½ tsp, minced Red chili powder – ½ tsp.
Garlic – 2 cloves, chopped fine Salt, to taste
Tomatoes – 2 ripe or ¼ cup tomato puree
Heat a large non stick skillet, sauté the eggplant pieces in 1 tsp oil until nicely browned on all sides. I used non-stick spray and worked in batches so that the skillet is not crowded and all the pieces are browned evenly. Remove and keep aside.
- Heat 2 tsp oil in the same skillet, add onions, chilies, ginger and garlic and sauté till the onions are lightly browned.
- Add turmeric, tomatoes, curry powder and red chili powder, cover and cook till the tomatoes get mushy (or until the tomato puree doesn’t smell raw anymore).
- Add the fried eggplant pieces and 1 cup of water (use less if you don’t want your gravy to be runny), cover and cook for 5 -7 minutes until the eggplant pieces soak up the spices.
- Add coconut milk, salt and cook for about 3 more minutes. Garnish with coriander, and serve with steaming hot rice.
From cookshideout.com
Watermelon Smoothie
2 cups watermelon 1 cup strawberries, frozen
1 cup lowfat vanilla yogurt 1 cup peach juice
Combine all ingredients in blender, and puree until smooth. Serve immediately.
Makes 2 tall glasses.
Watermelon Summer Salad
¾ cup halved, thinly sliced red onion ½ cup pitted black olive halves
1 Tbsp. fresh lime juice 1 cup chopped fresh mint
1 ½ quarts seeded, cubed watermelon 2 Tbsp. olive oil
¾ cup crumbled feta cheese
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!
From allrecipes.com
French Tomato Soup Recipe
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"A delicious fresh tomato and rice soup with a secret ingredient! Serve hot with toasted French bread topped with melted Swiss cheese." |
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1 tablespoon butter |
1 large onion, chopped |
6 tomatoes, peeled and quartered
1 large potato, peeled and quartered |
6 cups water |
1 bay leaf |
1 clove garlic, pressed |
1 teaspoon salt |
½ cp long grain rice |
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First, melt butter in a large saucepan over medium heat. Sauté onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Second, Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot. |
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