Spicy Eggplant

Spicy Eggplant

1 lb eggplant

2 t salt

3 T vegetable oil

2 garlic cloves, crushed

1-inch piece fresh ginger root, chopped

1 onion, halved and sliced

1 fresh red chili, sliced (I don't add this)

2 T soy sauce

1 T hoisin sauce

1/2 t garlic chili sauce

1 T brown sugar (I usually end up adding more)

1 T wine vinegar

1 t ground pepper

1 1/4 c vegetable stock

Cut the eggplant into cubes if you are using the larger variety, or cut the smaller type in half. Place the eggplant in a colander and sprinkle with the salt. Let stand for about 30 minutes (this removes the bitter juices, which would otherwise taint the flavor of the dish). Rinse the eggplants under cold running water and pat dry with paper towels.

Heat the oil in a preheated wok and add the garlic, ginger, onion, and fresh chili. Stir-fry for 30 seconds and add the eggplant. Continue to cook for 1-2 min.

Add the remaining ingredients to the wok, reduce the heat, and simmer, uncovered, for 10 minutes or until the eggplant is cooked. Increase the heat to high and bring to a boil. Cook until the sauce has thickened slightly and is coating the eggplant completely.

Transfer the spice eggplant to a warm serving dish and serve immediately.

Spicy black bean quinoa salad

In a medium/large bowl, prepare dressing.  Toss in salad ingredients, chill before serving.  Makes about 8 side servings.





 Salad
1-2 c. quinoa, cooked and drained
1 can black beans, rinsed
2 cups corn (or 1 bag frozen)
1 green pepper, chopped
1/2 onion, chopped
1 jalapeno OR 1/4 cup pickled jalapenos
1/4 fresh coriander OR 1/8 cup dried

Dressing
3 small limes, juiced
1 t. cumin (optional)
1/4 c. olive oil
1/4 red wine vinegar
salt and pepper to taste

Thai Green Curry

Also from Cook's Illustrated...sensing a theme here? :)

Thai Green Curry w/chicken, broccoli, and mushrooms

2 14-oz cans coconut milk (unsweetened), not shaken
2 T store-bought green curry paste or 1/2 c homemade green curry paste
2 T fish sauce
2 T brown sugar
1 1/2 lb boneless, skinless chicken breast, trimmed of excess fat and sliced thin across the grain
2 1/2 c broccoli florets
4 oz white mushrooms or shitakes, stems discarded and mushrooms quartered (about 2 cups) (optional)
1 medium red bell pepper, stemmed, seeded, and cut into thin strips (optional)
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 T lime juice
1/2 c fresh basil leaves (optional, but good)
1/2 c fresh mint leaves (optional, but good)







Notes: 
-I've had the best luck using Mae Ploy green curry paste and Chaokah coconut milk.  I've found that the coconut milk really affects the final product.
-I substitute whatever vegetables I have on hand at the end.  Carrots, broccoli, and zucchini have worked well in the past.

1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid.  Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.  Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.  Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minutes.  (You should hear the curry paste starting to fry in the oil.)  (Note: It usually takes me longer than 3-8 minutes.) Continue cooking until the curry paste is very aromatic, 1-2 minutes.

2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.  Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes.  Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute.  Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat.  Cook until the vegetables are almost tender, about 5 minutes.  Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes.  Off the heat, stir in the lime juice, basil and mint. Serve immediately.

Marinated Vegetable Salad

I made this for the Wayne Eng Family Reunion that took place in Branson, MO last summer.  Everyone asked for the recipe! They always do!

Marinated Vegetable Salad

1 can (15 oz.) Le Sueur Peas
1 can (15 oz.) "Shoe Peg" corn
1 can (15 oz.) French Style green beans, chopped
1 small jar chopped pimento
1 green pepper, finely chopped
2 stalks celery, finely chopped
1 red onion, finely chopped
2-3 green onions, finely chopped
3/4 cup sugar
1/2 cup vinegar
1/4 extra light tasting olive oil
1 tsp. garlic powder

Drain and mix together the first 4 ingredients. Add the next 4 ingredients.

Heat together the sugar, vinegar and oil until the sugar dissolves. Add garlic powder. Pour the heated mixture over the vegetables. Cover and let stand in the refrigerator over night. Good as a salad or served with tortilla or pita chips as a dip.