Babaganoush! Buy two eggplants. Preheat the over to 450. Roast them directly on the open flame of your burners until they start to char. Throw the eggplants on a baking dish and leave in oven for 20 min. While eggplant is baking, empty one can drained diced tomatoes onto a skillet and grill. Add Oregano. Remove eggplant, allow to cool, scoop out the pulp and blend in food processor. Add 2 tablespoons garlic and 2 tble spoons tahini. Add parsley flakes, lemon juice, garlic salt, pepper, a dash of ground cumin, and olive oil and blend well to a thick paste. Layer with grilled tomatoes and fresh cut scallions, and eat with toast or pita or crackers. Yum! Figure out the measurements for the spices, because I just add until I like it.
2 cups coconut milk 2 cups whole milk 1/4 cup white sugar 1 teaspoon vanilla extract 1/2 cup Basmati rice 1/4 cup raisin medley 1/2 teaspoons ground cardamom 1/4 cup sliced almonds, 1/4 cup chopped pistachio nuts 1/4 cup honey
Bring the coconut milk, milk, vanilla and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins and cardamom,and cook for a few more minutes. Transfer into baking dish, and drizzle with honey, almonds, and pistachios. Bake at 350 for 15-20 minutes before serving
Ingredients • 2 hot house cucumber - peeled, seeded and thinly sliced • 2 cups Greek yogurt • 3 tablespoons lemon juice • 2 tablespoons chopped fresh mint • 1/2 teaspoon white sugar • 1/4 teaspoon kosher salt
Directions 1. Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Ashley Hoderland:
ReplyDeleteSamosa's....
$4.99 a box at Whole Foods :)
Babaganoush!
ReplyDeleteBuy two eggplants. Preheat the over to 450. Roast them directly on the open flame of your burners until they start to char. Throw the eggplants on a baking dish and leave in oven for 20 min.
While eggplant is baking, empty one can drained diced tomatoes onto a skillet and grill. Add Oregano.
Remove eggplant, allow to cool, scoop out the pulp and blend in food processor. Add 2 tablespoons garlic and 2 tble spoons tahini. Add parsley flakes, lemon juice, garlic salt, pepper, a dash of ground cumin, and olive oil and blend well to a thick paste. Layer with grilled tomatoes and fresh cut scallions, and eat with toast or pita or crackers. Yum! Figure out the measurements for the spices, because I just add until I like it.
Kheer (aka Rice Pudding)
ReplyDelete2 cups coconut milk
2 cups whole milk
1/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup Basmati rice
1/4 cup raisin medley
1/2 teaspoons ground cardamom
1/4 cup sliced almonds,
1/4 cup chopped pistachio nuts
1/4 cup honey
Bring the coconut milk, milk, vanilla and sugar to a boil in a large saucepan.
Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
Stir in the raisins and cardamom,and cook for a few more minutes.
Transfer into baking dish, and drizzle with honey, almonds, and pistachios.
Bake at 350 for 15-20 minutes before serving
Cucumber Raita
ReplyDeleteIngredients
• 2 hot house cucumber - peeled, seeded and thinly sliced
• 2 cups Greek yogurt
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon white sugar
• 1/4 teaspoon kosher salt
Directions
1. Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Website: http://allrecipes.com//Recipe/cucumber-raita/Detail.aspx