Thread: Last night's dinner

On Wed 28 May 2008 07:00:37p, Serene told us...

> Made double batches of everything so I could give half to some
> friends who just got in from a long trip.
>
> 1) Coconut curry -- onions and yellow Mae Ploy curry paste sauteed
> in the coconut-oil layer of a can of coconut milk; simmered with
> potatoes and the rest of the coconut oil; added cubes of boned
> chicken breast for the last ten minutes.
>
> 2) Garbanzos in a curry paste made from garlic, ginger, tomato
> sauce, chilis, salt, and shallots.
>
> 3) Eggplant tossed with oil, salt, turmeric, fenugreek, and
> coriander, and roasted.
>
> SO good.
>
> Serene
>

I love curries and don't make them often enough. Surprisingly, David likes
curry, but his range of types is rather limited. I think he would like the
coconut curry. He won''t eat garbanzos or eggplant, but I know that I
would enjoy them. All three sound delicious.

Last night we had grilled chicken with Greek seasonings, homemade succotash
with a bit of cooked down cream and thyme, and a pear salad.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must spray the kitchen garbage can.
-------------------------------------------

On Wed 28 May 2008 07:00:37p, Serene told us...

> Made double batches of everything so I could give half to some
> friends who just got in from a long trip.
>
> 1) Coconut curry -- onions and yellow Mae Ploy curry paste sauteed
> in the coconut-oil layer of a can of coconut milk; simmered with
> potatoes and the rest of the coconut oil; added cubes of boned
> chicken breast for the last ten minutes.
>
> 2) Garbanzos in a curry paste made from garlic, ginger, tomato
> sauce, chilis, salt, and shallots.
>
> 3) Eggplant tossed with oil, salt, turmeric, fenugreek, and
> coriander, and roasted.
>
> SO good.
>
> Serene
>

I love curries and don't make them often enough. Surprisingly, David likes
curry, but his range of types is rather limited. I think he would like the
coconut curry. He won''t eat garbanzos or eggplant, but I know that I
would enjoy them. All three sound delicious.

Last night we had grilled chicken with Greek seasonings, homemade succotash
with a bit of cooked down cream and thyme, and a pear salad.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must spray the kitchen garbage can.
-------------------------------------------

Serene <[email protected]> news:[email protected]:
in rec.food.cooking

> Made double batches of everything so I could give half to some
> friends who just got in from a long trip.
>
> 1) Coconut curry -- onions and yellow Mae Ploy curry paste sauteed
> in the coconut-oil layer of a can of coconut milk; simmered with
> potatoes and the rest of the coconut oil; added cubes of boned
> chicken breast for the last ten minutes.
>
> 2) Garbanzos in a curry paste made from garlic, ginger, tomato
> sauce, chilis, salt, and shallots.
>
> 3) Eggplant tossed with oil, salt, turmeric, fenugreek, and
> coriander, and roasted.

Sounds delish! Especially #1. I'd love to see a pic of it.

Michael


--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Serene <[email protected]> news:[email protected]:
in rec.food.cooking

> Made double batches of everything so I could give half to some
> friends who just got in from a long trip.
>
> 1) Coconut curry -- onions and yellow Mae Ploy curry paste sauteed
> in the coconut-oil layer of a can of coconut milk; simmered with
> potatoes and the rest of the coconut oil; added cubes of boned
> chicken breast for the last ten minutes.
>
> 2) Garbanzos in a curry paste made from garlic, ginger, tomato
> sauce, chilis, salt, and shallots.
>
> 3) Eggplant tossed with oil, salt, turmeric, fenugreek, and
> coriander, and roasted.

Sounds delish! Especially #1. I'd love to see a pic of it.

Michael


--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Serene,

Could you post the full recipes for the garbanzos and eggplants? Easiest way
for me to eat vegetarian is Indian and I'm trying to do that 1-2 days a
week.

Evan

Serene,

Could you post the full recipes for the garbanzos and eggplants? Easiest way
for me to eat vegetarian is Indian and I'm trying to do that 1-2 days a
week.

Evan

Evan D. wrote:
> Serene,
>
> Could you post the full recipes for the garbanzos and eggplants? Easiest way
> for me to eat vegetarian is Indian and I'm trying to do that 1-2 days a
> week.

I'll do my best, from memory, but you should understand that these
recipes are very forgiving, and if you do things a little
differently, or if you use different spices, or whatever, all is not
lost.

Curried Garbanzos

In a blender (or I use a stick blender), blend about a one-inch cube
of peeled fresh ginger, a shallot, one hot chili (optional -- if you
don't have a hot thai chili or something, you can use a jalapeno or
some hot sauce, or red pepper flakes, or leave it out), and three
cloves of garlic with a half-cup of tomato juice (or a quarter cup
tomato sauce and a quarter cup of water) until it's all blended
together. Add this sauce to 4 cups of cooked garbanzos, along with
1 tablespoon of olive oil, 1 tablespoon paprika, 1 teaspoon salt, 1
tablespoon chili powder, and a pinch of cumin (optional). Cook on
medium heat until heated through.


Curry-roasted eggplant

Toss a few cups of eggplant chunks (or halved baby eggplants) with a
couple tablespoons of olive oil, 1 to 2 teaspoons of turmeric, 1/2
teaspoon fenugreek, 1 tablespoon ground coriander, and salt to
taste. Roast at 400F for about 30-45 minutes, until the eggplant is
softened and the skins are getting dark. This time, I used halved
small indian eggplants, but it works well with any kind of eggplant.

Serene

Evan D. wrote:
> Serene,
>
> Could you post the full recipes for the garbanzos and eggplants? Easiest way
> for me to eat vegetarian is Indian and I'm trying to do that 1-2 days a
> week.

I'll do my best, from memory, but you should understand that these
recipes are very forgiving, and if you do things a little
differently, or if you use different spices, or whatever, all is not
lost.

Curried Garbanzos

In a blender (or I use a stick blender), blend about a one-inch cube
of peeled fresh ginger, a shallot, one hot chili (optional -- if you
don't have a hot thai chili or something, you can use a jalapeno or
some hot sauce, or red pepper flakes, or leave it out), and three
cloves of garlic with a half-cup of tomato juice (or a quarter cup
tomato sauce and a quarter cup of water) until it's all blended
together. Add this sauce to 4 cups of cooked garbanzos, along with
1 tablespoon of olive oil, 1 tablespoon paprika, 1 teaspoon salt, 1
tablespoon chili powder, and a pinch of cumin (optional). Cook on
medium heat until heated through.


Curry-roasted eggplant

Toss a few cups of eggplant chunks (or halved baby eggplants) with a
couple tablespoons of olive oil, 1 to 2 teaspoons of turmeric, 1/2
teaspoon fenugreek, 1 tablespoon ground coriander, and salt to
taste. Roast at 400F for about 30-45 minutes, until the eggplant is
softened and the skins are getting dark. This time, I used halved
small indian eggplants, but it works well with any kind of eggplant.

Serene