South Indian Eggplant Curry

Very delicious! Thanks to Prasanna for the recipe.

South Indian Eggplant Curry
-oil
-1 large eggplant
-1 onion, diced
-2 tsp fenugreek seeds
-Sri Lankan curry powder (or Indian chili powder)
-turmeric
-1 can coconut milk
-1 clove garlic
-curry leaves

1. Dice the eggplant
2. Fry eggplant in oil (like 1 tablespoon) until cooked and medium mushy
3. Place eggplant aside
4. Heat up one tablespoon of oil, saute diced onion. Add fenugreek seeds.
5. Add eggplant to pan. 6
6. Add 1 tbsp Sri Lankan curry powder, and 1 tbsp turmeric (or more, I have no idea because I never measure). Stir mixture.
7. Reduce heat. Add one can of coconut milk.
8. Simmer for a few minutes.
9. Add a handful of curry leaves and the minced garlic (more or less depending on preference).
10. Simmer a bit more, and you're done!!!

Green Tea Martini

• 1 1/2 oz gin
• 3 mint leaves
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• 2 oz chilled green tea

 

 

Pour ice into shaker.  Muddle mint leaves and then add all ingredients to shaker.  Shake and serve in a martini glass.

 

 

To make simple syrup add 1 cup of water to a saucepan and 1/2- 3/4 cup sugar.  bring to gentle boil until sugar has been combined with water.  cool. 

Simple Quinoa Pizza Crust

If you're looking for a gluten-free alternative, here's one that looks easy and delicious!


Ingredients:
1 c quinoa plus enough water to cover for soaking
1/4 c grapeseed oil or olive oil
about 1/2 c filtered water
1/2 t kosher salt
1/2 t garlic powder
1/2 t Italian seasoning

Place the quinoa in a bowl and pour in enough water to cover the quinoa. Let it sit for about 8 hours to soak (I do this in the morning before I head to work, and then it’s ready when I get home).

Preheat the oven to 450 degrees. Use a large, 12-inch cast iron skillet, and brush with oil. Place in oven to preheat.

Drain the quinoa, rinse thoroughly, and place the quinoa in a blender. Add most of the water and the seasonings and blend. Add more water as needed, until the batter resembles a thick pancake-style batter.

Once the oven is heated to temperature, pour the batter into the skillet and quickly spread it out evenly across the bottom. Place in the oven and bake for about 10 minutes, or until the underside is well-browned and starting to crisp. Use a large spatula and carefully flip the crust. Bake for an additional 10 minutes.

Remove from oven, and top with desired toppings. (In the picture above, I used a homemade tomato-based pizza sauce, a bit of nacho cheese sauce from Go Dairy Free, sauteed crimini mushrooms, onions, a bit of organic pork sausage, and radish greens.) As with any pizza, be careful not to overload on toppings or the crust will get a bit soggy. Return to oven for 5-7 minutes, or until the crust is well-browned on the bottom and crisp. Remove from the skillet and transfer to a cutting board or plate. Slice and serve!

Makes one pizza – 2-4 servings, depending on how hungry your crowd is and whether a salad or other dish is served with the pizza.

Pomegranate Beef Crockpot Recipe

Recommended by my sister as being very easy and delicious!

Pomegranate Beef Crockpot Recipe

The Ingredients:
serves 8

1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast (I used a chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

The Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low fir 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

Bobotie

This would be a hot contender for South Africa's national dish! Recommended by Veronique from Epicurious.

Bobotie

Ingredients

• minced lamb or beef, or a mixture of the two (can substitute chicken or tofu)
• butter, vegetable oil
• 2 onions, chopped
• 2 ml (1/2 teaspoon) crushed garlic
• 15 ml (1 tablespoon) curry powder
• 5 ml (1 teaspoon) ground turmeric
• 2 slices bread, crumbled
• 60 ml (1/4 cup) milk
• finely grated rind and juice of 1/2 small lemon
• 1 egg
• 5 ml (1 teaspoon) salt, milled black pepper
• 100 g (3 ounces) dried apricots, chopped
• 1 Granny Smith apple peeled, cored and chopped
• 60 ml (1/4 cup) sultanas (golden raisins)
• 50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
• 6 lemon, orange, or bay leaves

TOPPING

• 250 ml (1 cup) milk
• 2 eggs
• 2 ml (1/2 teaspoon) salt

Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.

Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

My sis found this recipe, and it's one of our go-to brunch recipes. SO delicious! You can use fresh salmon or canned salmon as well. Tuna works in a pinch. Mushrooms are also good if you are vegetarian, but I would saute them first!

Smoked Salmon Breakfast Bake

Ingredients
1 pkg (10 oz) fresh spinach
3 oz smoked salmon, julienned **
1 green onion, chopped
1 pkg (125 g) cream cheese, cubed
1 1/2 cups shredded Jarlsberg cheese
3 eggs
1 1/2 cups milk
3/4 cup all-purpose flour
1 tbsp butter, melted & cooled
1 tsp baking powder
1/4 tsp each salt and hot pepper sauce

Directions

1. Trim spinach and rinse under water; shake off excess. In saucepan, cook spinach, covered, over medium-high heat with just the water clinging to leaves, for about 5 minutes or just until wilted. Drain well and squeeze dry; let cool and shred

2. Spread spinach in greased 8-inch square glass baking dish. Evenly scatter salmon, onion, cream cheese and Jarlsberg cheese over top. (Make ahead; Cover and refrigerate up to 12 hours; bake 5 minutes longer)
3. In large bowl, whisk together eggs, milk, flour, baking powder, salt and hot pepper sauce until smooth; pour over salmon mixture. Bake at 375 for about 30 minutes or until golden and set in centre. Makes 6 servings.

**(can use smoked trout, smoked turkey, ham, etc.)

Cranberry Salsa

Delicious over goat cheese or cream cheese with crackers, and also on top of fish!



Cranberry Salsa

Ingredients

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Directions

1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.