schezwan eggplant in garlic sauce

2-3 chinese eggplants quartered and cut into 3 inch strips
garlic chopped
peanut or sesame oil
red chili optional
salt, pepper
Mix in a bowl:
soy sauce, vinegar, water, sugar/honey, chili paste, cornstarch
Garnish with spring onions and/or cilantro

Saute garlic in oil and add eggplant. When eggplant starts to soften cover with lid. When they are almost cooked through, add the sauce and bring to a boil. When sauce thickens turn off the heat. Dont over cook the eggplant or it will turn to mush.

Related: http://indiafoodblog.blogspot.com/2008/03/chinese-fried-rice.html

Pumpkin bread

Made with blue hubbard squash.

Veggie sandwiches-

Veggie sandwiches-
Yesterday I threw together a fast dinner and it was a hit, so sharing it here. I cook on the fly, just feel free to substitute or add to your taste.

1 red onion sliced thin
garlic
2 zucchini grated
1-2 carrots grated
kale or spinach shredded
black beans
herbs and spices(I used cilantro, chili powder, cumin powder, turmeric and some indian spices, salt, pepper.)
sprinkle with lime/lemon juice -optional but i feel it "perks" everything up

You could also add sweet peas and corn or whatever veggies you like.

Saute the onion and garlic in olive oil till light brown. Add the vegs to it and saute till they are cooked. Add in the spices stir well, then sprinkle the lime juice. I served on martins potato buns since they dont have HFCS. Fruit on the side.

Barley soup

soak barley, lentil(whole masoor) and a small amt of toor dal for couple hours
add to pressure cooker with plenty of water, diced red onion, potato, carrot, cumin, black pepper, chili powder, salt, turmeric, 1 bay leaf and splash of olive oil. Pressure cook 1 whistle.

Open cooker and add smashed tomato, diced zucchini, frozen corn, spinach, green peas, beans etc. Whatever veg u have on hand. add more water/spices as needed
Boil longer till vegs and barley are fully cooked.

More meals

Tomato rice, Okra-peanut subji, carrot raita
Panini sandwich-fresh mozzarella, tomato, avocado, basil, cilantro, balsamic vinegar, olive oil, spices
Potato, mushroom, green pepper, onion saute with eggs
Besan chilla
Veg burger sandwich- grated onion, zucchini, carrot, garlic, kale, cilantro, black beans, spices, lime
Kale sambhar
Steuben yellow eye beans, cubanelle pepper, radish poriyal w/ rice, chips
blk bean quesadilla
Tortilla- sundried tomato pesto "pizza"

Cooked this week - 7

Ragi Semiya(sweet version)
Oatmeal with blueberry and real maple syrup
Black bean, Gr pepper, Onion fajita with tomato, cheese, guacamole
Speckled lima bean curry, rice, Kosambari(moong sprouts, grated carrot, cucumber)
Dosakai masoor dal, Rice, Val papdi
Fruit salad
Pongal, Gotsu(brinjal)

Cooked this week - 6

Rava upma, mango pickle
Puffed rice upma, cucumber raita
Besan chilla, chutni podi
Carrot Rice, chips, onion pachadi
Chori bean spinach masala
Spinach dal, chapathi
Pav Bhaji
Strawberry milkshape
Poppyseed scones - Strawberry shortcake
DevilsFood cake

Cooked this week - 4/5

Ash gourd mor kuzhambu, Green beans poriyal, rice
Spinach-mint-potato with paratha
Idli w/chutni podi
Dosai w/tomato, green pepper gravy
Banana-wheat-honey-walnut-spice Bread
Kashi halwa(ash gourd/white pumpkin)

Dosai , pearl onion sambhar
Tomato, cucumber, feta salad
Creamy spinach pasta with kala channa
Cheese dip
Guacamole
Pancakes and Eggs

Noodles with creamy spinach sauce

1lb box of mini fuscili (The sauce was only enough for abt 3/4 of the box)
Bring water to boil. In meantime make the sauce. When water is boiling add the pasta and cook till done.

olive oil
1/2 red onion
3-4 clove garlic
4-5 dried red chilies crushed
2-3 tomatoes
bunch of spinach
1c cooked kala channa/chickpeas
1c sour cream
freshly grated parmesan or romano cheese

Roughly chop the veggies. Put oil in pan and add onion and garlic. When well cooked add red chili and tomato. Salt. Cover with lid to soften tomatoes. Add spinach and wilt it. Then grind coarsely, not completly smooth. Add back to pan, add the *warm* kala channa and stir in sour cream. Dont heat the cream or it may separate. Sprinkle with cheese. Serve over the pasta noodles.

Cheese dip

4 oz neufchantal cream cheese
4 oz extra sharp cheddar
2TBS roasted red peppers(Guessing at measurement, start with less and add to taste)
Green or red chilies
2-3 TBS finely chopped red onion
1/2 lemon juiced
salt(just a sprinkle, the cheese is already salty)
black pepper

Leave cheese out to soften for couple hours. Grind cheddar in food processor(or shred it). add remaining ingredients and process till mostly smooth. Pour into container and chill in fridge till firm.

This makes about 2 cups. Recipe can be doubled for parties.