Eggplant Curry with Toasted Almonds

Apr 19, 2007 - Just made a fantastic eggplant curry, so I thought I would pass along the recipe... very easy to make! 1 1/2 cups jasmine rice, cooked to directions on package 1 large, firm eggplant, cut into 1-inch cubes 1 large, yellow skinned onion, peeled and chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, cracked 1 (14-ounce) can diced tomatoes, drained 1/4 cup (a couple of heaping tablespoons) mango chutney 2 tablespoons curry powder 1 cup vegetable broth optional: coconut, toasted almonds, chicken breast Prepare rice. - 7 Comments

Greece - What to Eat

Sep 20, 2009 - Greece is a land of vibrant cuisine. It is food that is neither spicy nor bland, but rich in the flavors of the Mediterranean. It is comfort food in the truest sense of the word. - 0 Comments

An Introduction to Greek Food and Greek Cooking...

Sep 06, 2009 - Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Ingredients The names of foods, cooking methods, and basic ingredients have changed little over time. - 1 Comment

Vegemite UPDATE and a recipe!

May 01, 2007 - Usually I don't like to get too personal in my groups, but sometimes I think maybe I should--so this isn't such a sterile and dry recipe submission group. For those of you who don't know, I'm in the process of becoming vegetarian. It's not because of ethical reasons, more on the health aspect, as well as the weight loss benefits (or that is what I've been told). - 4 Comments

2 Ingredient Recipes

Feb 26, 2008 - My mother is a reader of Woman's Day Magazine (whose recipes I usually love) and she passed on these 2 ingredient recipe cards to me. Sure, some of them are a little odd and I will probably never, ever attempt, but there were a few that immediately grabbed my attention and I can't wait to try out! (Pineapple with coconut sorbet...:DROOL:) If you want the actually cards to print out and some additional ideas: http://www.womansday.com/food/6577/2-ingredient-recipe-cards.html, http://www.womansday.com/food/6373/none.html Appetizers Marinate mixed olives (jar) with freshly grated peel and juice from 1 lemon in refrigerator at least 24 hours. - 9 Comments

Grilled Flank Steak and Balsamic Vegetables

Sep 19, 2007 - Looks good, huh? :D Well, here's the thing. This dish was my first disaster ever! - 27 Comments

red onion-fontina sake focaccia

Aug 01, 2007 - i saw this recipe in the august 2007 issue of cooking light and knew i absolutely had to bake it. red onion-fontina sake focaccia adapted from cooking light, august 2007 1 package dry yeast dash of sugar 3/4 cup warm water 2.75 cups all-purpose flour, divided 4 teaspoons cornmeal, divided 1 teaspoon salt 1/2 cup warm sake cooking spray 1.5 cups vertically sliced red onion 1/2 teaspoon sake 1/2 teaspoon olive oil dash of pepper 1 teaspoon water 1 large egg white, lightly beaten 1.75 cups shredded fontina cheese 1 teaspoon fresh thyme 1) dissolve yeast in warm water for 5 minutes 2) combine 2.5 cups flour, 1 tablespoon cornmeal, and 1 teaspoon salt in large bowl. mix well with a whisk 3) stir 1/2 cup warm sake into yeast mixture. - 7 Comments