July 1, 2012

Sunday

Grilled Vegetable Panini

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetable-panini-recipe/index.html

Ingredients

1/4 cup olive oil

2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices

2 zucchini, cut crosswise into 1/2-inch-thick slices

1 small red onion, cut into 1/2-inch-thick slices

Salt and freshly ground black pepper

2 baguettes (each about 2 feet long)

1/2 cup Basil Pesto, recipe follows

8 ounces fresh water-packed mozzarella cheese, drained, sliced

2 tomatoes, sliced

1/2 cup roasted red peppers

8 large basil leaves, optional

Directions

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto

Ingredients

2 cups fresh basil leaves

1/4 cup toasted pine nuts

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup (about) extra-virgin olive oil

1/2 cup grated Parmesan

Directions

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Monday

Gazpacho

http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

23 ounces tomato juice (3 cups)

1/4 cup white wine vinegar

1/4 cup good olive oil

1/2 tablespoon kosher salt

1 teaspoons freshly ground black pepper

Ciabatta bread

Olive oil dip

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Serve with bread and olive oil dip (recipe below).

Olive oil dip

http://www.cdkitchen.com/recipes/recs/77/Carrabbas-Herb-Oil-for-Dippin86209.shtml

INGREDIENTS:

1 teaspoon crushed red pepper

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon granulated garlic

1 teaspoon minced garlic

1 teaspoon kosher salt

1/4 cup extra virgin olive oil (or as needed)

DIRECTIONS:

Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over

Tuesday

Chorizo Tacos

http://www.foodnetwork.com/recipes/emeril-lagasse/chorizo-tacos-recipe/index.html

Ingredients

1 pound chorizo, removed from the casings and crumbled

1/2 cup chopped yellow onions

1 teaspoon garlic

2 tablespoons chopped fresh cilantro

8 corn tortillas

Optional fillings:

Pico de Gallo

Guacamole

Roasted corn kernels

Grated peppered Monterey Jack or Mexican queso blanco

Directions

Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro. Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

Borracho Beans

http://www.foodnetwork.com/recipes/sandra-lee/borracho-beans-recipe/index.html

Ingredients

2 (16-ounce) cans pinto beans

1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)

1 (4-ounce) can diced green chilies

1/2 cup frozen diced onions

1 teaspoon crushed garlic

1 bottle (12 ounces) Mexican beer (optional)

1/3 cup real bacon pieces

1/4 cup fresh cilantro leaves, finely chopped

1 lime, sliced into wedges

Directions

In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.

Wednesday

Salmon with Warm Tomato-Olive Salad

http://www.foodnetwork.com/recipes/food-network-kitchens/salmon-with-warm-tomato-olive-salad-recipe/index.html

Ingredients

5 tablespoons extra-virgin olive oil, plus more for brushing

1 tablespoon plus 1 teaspoon red wine vinegar

1 tablespoon honey

1/4 teaspoon red pepper flakes

Kosher salt

4 6-ounce salmon fillets (about 1 1/4 inches thick)

1 clove garlic, coarsely chopped

1/2 cup coarsely chopped pitted kalamata olives

2 medium beefsteak tomatoes, cut into 1-inch chunks

1 cup sliced celery (inner stalks with leaves)

1/4 cup roughly chopped fresh mint

Directions

Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.

Thursday

Simple Tandoori Chicken Naan Pizza

http://bevcooks.com/2012/04/simple-tandoori-chicken-naan-pizza/

Ingredients

2 chicken breasts, cut into a small dice

3 Tbs. plain Greek yogurt

2 tsp. (or more if you can handle the heat!) spicy tandoori paste

1 Tbs. extra-virgin olive oil

1/2 red onion, thinly sliced

5 frozen mango chunks, thawed and thinly sliced

2 store bought naan breads

1 cup shredded mozzarella cheese

cilantro, for garnish

Directions

In a bowl, stir together the yogurt and tandoori paste. Add the chicken, cover and marinate it in the fridge for at least an hour. Preheat oven to 400. Heat the oil in a medium skillet over low. Add the onions and caramelize them until they become super soft and sweet, about 30 minutes. (If you’re in a hurry, you can always just sauté the onions to your desired softness and sweetness.) Remove onions from the pan and set aside. Add the chicken to the pan, marinade and all. Saute until chicken is cooked through and the sauce reduces a tad, 6 minutes. Remove from heat. Layer the chicken over each naan bread. Top with caramelized onions, sliced mango and top with shredded cheese. Slide into the oven and bake 10 to 12 minutes, until the cheese has melted and is browned and bubbly. Garnish with cilantro, slice and serve it up, baby!

Friday             

Restaurant Style Beef and Broccoli

http://allrecipes.com/recipe/restaurant-style-beef-and-broccoli/detail.aspx

Ingredients

1/3 cup oyster sauce

2 teaspoons Asian (toasted) sesame oil

1/3 cup sherry

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon cornstarch

3/4 pound beef round steak, cut into 1/8-inch thick strips

3 tablespoons vegetable oil, plus more if needed

1 thin slice of fresh ginger root

1 clove garlic, peeled and smashed

1 pound broccoli, cut into florets

Brown rice, cook according to directions

Directions

1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes. Serve with brown rice.

Saturday

Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

http://allrecipes.com/Recipe/Indian-Stir-Fried-Shrimp-in-Cream-Sauce-Bhagari-Jhinga/Detail.aspx

Ingredients

1 tablespoon tomato paste

1/2 teaspoon salt

1 teaspoon white sugar

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

3 tablespoons finely chopped fresh cilantro

1 fresh jalapeno pepper, chopped

1 tablespoon fresh lemon juice

1 cup coconut milk

3 tablespoons vegetable oil

1 teaspoon black mustard seed

3 cloves garlic, minced

1 1/4 pounds medium shrimp - peeled and deveined

1 tablespoon cornstarch

1 tablespoon cold water

Naan/white rice

Directions

1. In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.

2. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick. Serve with naan or white rice.

June 23, 2012

Sunday

Gyro Meat with Tzatziki Sauce

http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html

Ingredients

1 medium onion, finely chopped or shredded

2 pounds ground lamb/beef

1 tablespoon finely minced garlic

1 tablespoon dried marjoram

1 tablespoon dried ground rosemary

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Tzatziki Sauce, recipe follows

Pita bread

Toppings: Chopped red onion, tomatoes and feta cheese

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce

Ingredients

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

Directions

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Monday

Garlicky Bok Choy

http://www.foodnetwork.com/recipes/garlicky-bok-choy-recipe2/index.html

Ingredients

1 tablespoons peanut oil

6 heads baby bok choy

Chopped or sliced garlic and fresh ginger

salt

Directions

Preheat 1 to 2 tablespoons peanut oil in a wok or large pan until rippling. Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt

Sesame Noodles with Chicken

http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-noodles-with-chicken-recipe/index.html

Ingredients

Kosher salt

1 pound spaghetti or Chinese egg noodles

2 tablespoons toasted sesame oil

1 garlic clove, peeled

1 (1-inch) piece peeled fresh ginger

1/2 cup smooth peanut butter

1/4 cup soy sauce

2 tablespoons dark brown sugar

1 tablespoon rice vinegar

3/4 teaspoon crushed red pepper

1/4 cup hot water

1 Kirby cucumber, halved and sliced

1 cup shredded cooked chicken

6 scallions (white and green parts), sliced

1/4 cup dry-roasted peanuts, chopped

Directions

Game Plan: Make the sauce while the noodles cook. Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil. To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts. Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.

Tuesday

Slow Cookers BBQ Pulled Pork

http://www.mccormick.com/recipes/slow-cooker/slow-cookers-bbq-pulled-pork.aspx

Ingredients

3 pounds boneless pork shoulder roast, trimmed

(you can substitute next 4 ingredients with BBQ sauce)

1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar

DIRECTIONS

1. Place pork in slow cooker.

2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving.

Microwave Baked Potato

http://allrecipes.com/recipe/microwave-baked-potato/

Ingredients

1 large russet potato or golden potato

1 tablespoon butter or margarine

3 tablespoons shredded Cheddar cheese

salt and pepper to taste

3 teaspoons sour cream

Directions

1. Scrub the potato, and prick several time with the tines of a fork. Place on a plate.

2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.

3. Top with remaining cheese and sour cream, and serve.

Easy Broccoli Salad

http://allrecipes.com/Recipe/Easy-Broccoli-Salad/Detail.aspx?src=PL_RelatedRecipe

Ingredients

1 1/2 pounds fresh broccoli

3 cloves garlic, mashed into a paste

2 tablespoons lemon juice

2 tablespoons rice vinegar

1/2 teaspoon Dijon mustard

1 pinch red pepper flakes, or to taste

1 pinch salt and ground black pepper, or to taste

1/3 cup olive oil

Directions

1. Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.

2. Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.

3. Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.

4. Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.

5. Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.

Wednesday

Chicken Enchilada Casserole II

http://allrecipes.com/recipe/chicken-enchilada-casserole-ii/

Ingredients

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup diced onion

1 (8 ounce) can chili beans, drained

6 (12 inch) flour tortillas, cut into strips

6 skinless, boneless chicken breast halves - cooked and shredded

4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Mexican Salad

http://allrecipes.com/recipe/mexican-salad/

Ingredients

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can garbanzo beans, drained

2 cups frozen corn kernels

1/2 onion, finely diced

1 tablespoon chopped fresh cilantro

2 jalapeno peppers, seeded and minced (optional)

1 red bell pepper, diced

1/4 cup olive oil

3 tablespoons fresh lime juice

1 teaspoon ground black pepper

salt to taste

1/2 teaspoon honey

Directions

In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.

Thursday

Breakfast Pizza

http://www.foodnetwork.com/recipes/breakfast-pizza-recipe2/index.html

Ingredients

1 pound Bob Evans Original Recipe Sausage Roll

1 package refrigerated pizza crust dough (13.8 oz)

8 ounces pre-sliced mushrooms

1 cup diced tomato or pizza sauce

2 cups shredded pizza blend cheese

4 large eggs

Directions

Preheat oven to 400F. Unroll dough and press into a greased 9 by 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain sausage on paper towels. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza. Bake 13 to 15 minutes or until eggs are set and crust is brown.

Raspberry Walnut Salad

http://www.foodnetwork.com/recipes/raspberry-walnut-salad-recipe/index.html

Ingredients

Dressing:

2 tablespoons white wine vinegar

1 1/2 teaspoons fresh lemon juice

1 clove garlic, minced

1 1/2 teaspoons granulated sugar

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/3 cup vegetable oil

Salad:

1 package (10 oz.) mixed salad greens

1 small cucumber, thinly sliced

1/2 cup Fisher® Chef's Naturals Walnuts

1 package (6 oz.) fresh raspberries

Directions

1. For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper.

2. Slowly add oil, whisking until well blended.

3. Cover and refrigerate 4 hours or overnight to blend flavors.

4. For salad, in serving bowl combine mixed greens, cucumber slices and walnuts.

5. Whisk dressing; drizzle over top. Toss salad to coat.

6. Scatter raspberries over top. Serve immediately

Friday

California BLTs

http://www.foodnetwork.com/recipes/ina-garten/california-blts-recipe/index.html

Ingredients

6 thick-cut slices smoked bacon

4 slices good white bread, cut 1/2-inch thick

4 tablespoons good mayonnaise (recommended: Hellman's)

4 to 8 tender green lettuce leaves, washed and spun very dry

1 ripe Hass avocado

1/2 lemon, juiced

1 large ripe tomato, sliced 1/2-inch thick

Kosher salt and freshly ground black pepper

Sliced watermelon

Directions

Preheat the oven to 400 degrees F. Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper. Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve with sliced watermelon.

Saturday

Roasted Eggplant Salad

http://www.foodnetwork.com/recipes/aarti-sequeira/roasted-eggplant-salad-baingan-bharta-recipe/index.html

Ingredients

2 large eggplants

2 tablespoons peanut oil, plus more for eggplant

1 medium white onion, finely diced

4 cloves garlic, minced

1 small serrano pepper, seeded (if you wish less heat) and minced

1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish

1/4 teaspoon ground turmeric

1/4 teaspoon ground cumin, plus more for sprinkling

Kosher salt and freshly ground black pepper

2 cups Greek yogurt, beaten until smooth

Directions

Preheat the oven to 500 degrees F. Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool. Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy. In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick. Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes. Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.

Black-Eyed Peas Pulao

http://www.foodnetwork.com/recipes/aarti-sequeira/black-eyed-peas-pulao-recipe/index.html

Ingredients

1 cup basmati rice (recommended: Tilda)

2 tablespoons canola oil

1 tablespoon unsalted butter

1/2 teaspoon cumin seeds

1/4 teaspoon asfoetida powder (hing) - optional, but recommended!

1/2 medium white onion, finely diced

2 green cardamom pods, crushed

1 (2-inch) cinnamon stick

4 cloves

1/2 to 1 whole Fresno chile, minced (depending on how hot you like things)

1 (14.5-ounce) can black-eyed peas, drained and rinsed

Scant 2 cups hot water

1 teaspoon salt

2 tablespoons minced fresh cilantro

Directions

Pour the rice into a large bowl and wash in plenty of water, swirling the rice with your hand. The water should go cloudy. Drain, and wash again in fresh water. Repeat this process until the water runs clear (4 to 5 times). Fill the bowl with fresh water and let the rice soak about 30 minutes (this will give you nice long, delicate grains of rice). Drain, reserving 2 cups of the water for later. The grains should have fattened up a bit and turned opaque. In a small heavy-bottomed pot set over medium heat, add the oil and butter. Once the butter has melted and the foam has subsided, add the cumin seeds. They should sizzle when they hit the fat! Once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans!). Stir, and then add the onions, cardamom pods, cinnamon stick and cloves. Sprinkle with a touch of salt to draw out some of the onion's moisture. Cook, stirring frequently, until the onions have softened, about 5 minutes. Add the Fresno chile and saute for 30 seconds. Add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen. Sheer bliss! Stir gently, because the grains are pretty fragile at this point. Cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes. Each grain should be its own emancipated self! Add the black-eyed peas, water and salt. Bring to a full boil, turn down to a simmer and cook, partially covered, until the rice is cooked and fluffy, about 15 minutes. Turn the heat off, cover and allow to steam 5 minutes. Garnish with cilantro and serve!