Spicy Japanese Eggplant

I was thrilled try a recipe from a beautiful Japanese cookbook, Everyday Harumi.  This was so delicious, the whole family was fighting over the last bite!  I made a few modifications and here's our version.

2 japanese eggplants (or 1 large "regular" eggplant)
1/3c. soy sauce
2 1/2 Tb. sugar
1/4 c. unseasoned rice vinegar
2 scallions, minced
1/2 tsp minced garlic
1 tsp minced ginger
red pepper flakes
vegetable or canola oil

Cut eggplant into chunks and soak in cold water for 5-10 mins.  Drain and pat dry.
Combine soy sauce, sugar, rice vinegar, ginger and garlic.  Add red pepper flakes to your liking.
Heat a few tablespoons oil in a skillet.  Sautee the eggplant until it turns soft and starts to brown.  Drain on a paper towel.  In a mixing bowl, combine the sauce mixture and the eggplant.  Let stand for 5-10 mins before serving.  Garnish with the scallions and enjoy.

We ate this over rice and I also served a side of tofu drizzled with soy sauce and dusted with crushed peanuts.

Key Lime Pie

1 prepared (unbaked) graham cracker crust
1 (14 oz) can sweetened condensed milk
zest of 1 lime
1/2c. key lime juice (or bottled lime and lemon juice)
4 egg yolks, beaten

Combine ingredients, pour into pie shell.  Bake at 375 for about 15 mins or until a knife inserted in the center of the pie leaves a mark.  (Don't let the pie start to brown or turn golden as it will be overdone).

Tips:
Zest the lime, then squeeze the fresh lime juice into a 1/2c. measuring cup.  Add a few tablespoons of bottled lemon juice, and then bottled lime juice to equal 1/2 cup total.

This recipe gives a nice thin layer of pie filling.  For a full, thick pie the recipe could be doubled.

Veg Briyani

http://lakshmiammal.wordpress.com/2007/01/30/the-no-spit-vegetable-pulav/

added 1 tea spoon of tamarind.

used 1 teaspoon garam masala instead of grinding

added the following separately.

coriander powder

cumin

cashews

turmeric

ginger

garlic

pinch of chili powder

came out a bit bland. could use more spices. 

cooked for 45 min in rice cooker.  was a bit over cooked.  probably only needs 25min

 

Spinach Paneer

Spinach Paneer

Chilaquiles

1 jar salsa verde
Tortilla chips- a few cups
red onion- thinly slice some strips for garnish
cilantro
cotija cheese

Heat a little oil in a skillet.  Add salsa verde and stir.  When hot, add in tortilla chips and stir well.  Spoon onto a plate and top with red onion, cilantro and cotija cheese.

Mexican Breakfast Casserole

This was pretty good, but next time I'd leave out the corn and I'd cut the filling in half.

Mexican Breakfast Casserole

10 minute Berry Cobbler

This berry cobbler only takes 10 mins of prep and the results are amazing!  I added a splash of vanilla to the batter, and I used frozen berries (thawed in the microwave and then drained of extra juice).  Sprinkling sugar over the top gave the crust a nice sweet crunch.

Easy Fruit Cobbler