Eggplant, diced into medium size- 1, (Japanese variety or use half of the American variety) Cucumber, deseeded, diced- 1 Moringa or Drumsticks, fresh-cut long or frozen- 10 (3-inch slices) Small pearl onions, whole- 10 Green chilies, halved vertically- 3 Curry leaves- 2 sprigs Sa...
Coat eggplant slices in breadcrumbs and deep-fry them. To remove excess moisture from eggplant slices before you cook them, salt them liberally, let them stand for about half an hour, wash them, and pat the dry. Or weigh down the slices with a heavy plate to squeeze out the moisture. ...
When peas come to harvest, follow this advice: pick peas the instant that they are bright green and the pods begin to bulge. Split the pod open with your thumb and roll the small sweet peas into your mouth or into the bowl and immediately prepare and enjoy. Young, small, tender peas a...
Cooking: Stuff the rabbit with the dressing and fasten with skewers. Place in roasting pan and lay four or five slices of fat pork across the top. Add a little water and cover the pan. Bake at 350 degrees F or until the meat is tender (about 25 minutes per pound). Remove from oven...
It’s great as a simple pasta sauce served with spaghetti and it makes a great pizza sauce. Add it to ground beef when making lasagna or use it in dishes like baked meatballs, eggplant involtini, cheese and tomato pasta bake or pork sausage meatballs. Tomato Sauce Recipes Marinara Sauce ...
Lamb tagine with herbed couscous and grilled eggplant Sorry it has been such a long break in writing, but we’re selling our house and I feel like I’ve been banished from my kitchen! However, I did sneak in to make some lamb tagine recently and took some pictures of it. Don’t lik...
Snack on it with crackers or make it a meal by spreading it between two slices of homemade beer bread. Eggplant and goat cheese lasagna Unsplash Eggplant and goat cheese lasagna Instead of classic lasagna noodles, this “eggplant and goat cheese lasagna” uses thinly sliced eggplant, layered ...
with family & friends imparts to our lives. Each chapter explores, a different aspect of ‘the gift of food’ with a number of recipes ‘attached’; all of them good, none of them complex and many wonderfully comforting. There were many moments when reading, we nodded in heated agreement...
eggplant extra virgin olive oil flour ginger grapes grape leaves hominy horseradish Israeli Couscous lettuce liquid smoke melon molasses mushrooms nuts & seeds onions onion, snowy orange, lemon, lime parsnip peppers pickles pineapple potatoes preserves ramps saffron sauerkraut soy bacon bits spinach squash...
It is an erect, thick single-stalked plant with a leafy top and at the base of the lower leafstalks appear “buttons” or buds that are small, miniature cabbage head-like balls. The sprouts are eaten cooked as a side dish or they can be added to soups, stews, or stir-fries. ...