1 very large or 3 smaller eggplants
2 tsp ghee or coconut oil or butter
1 large chopped onion
1″ fine-chopped ginger
2 chopped large tomatoes
1 tsp cumin powder
1 Tbs curry powder
1/4 tsp salt
1/8 tsp black pepper
1.Broil eggplant in oven until skin chars & inside is soft; cool, peel and mash. Set aside.
2.Heat oil/ghee in large, heavy-bottom frying pan & saute onions & ginger until onions are golden, stirring often. Add tomatoes, cumin, salt & pepper & fry until tomatoes get mushy. If needed, add water. If you like it spicy, add 1 diced hot chillies.
3. Add eggplant & cook, stirring often until the oil separates from vegetables (about 10 – 15 minutes). Serve very hot. Yield: 2 cups
Hakurei Salad Turnips
Kabocha Sunshine Winter Squash
Delicata Winter Squash
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips
1 medium red bell pepper, cut in 1/4-by-2-inch julienne (1 cup julienne)
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving
1. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
Yield: Serves three to four. Recipe Credit: Martha Rose Shulman, author of “The Very Best of Recipes for Health.”