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Thread: Last night's dinner

  1. #1
    Serene Guest

    Default Last night's dinner

    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

  2. #2
    Wayne Boatwright Guest

    Default Re: 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.
    -------------------------------------------





  3. #3
    Wayne Boatwright Guest

    Default Re: 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.
    -------------------------------------------





  4. #4
    Michael \Dog3\ Guest

    Default Re: Last night's dinner

    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

  5. #5
    Michael \Dog3\ Guest

    Default Re: Last night's dinner

    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

  6. #6
    Guest

    Default Re: Last night's dinner

    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



  7. #7
    Guest

    Default Re: Last night's dinner

    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



  8. #8
    Serene Guest

    Default Re: Last night's dinner

    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


  9. #9
    Serene Guest

    Default Re: Last night's dinner

    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


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