I am getting despondent over trying to make a grocery list, I'm in such a food rut. Anybody have any good, easy recipes that reheat well? Send em my way!
I have some aubergines and I need to think how to use them appart from my usual curry.
erm. Have you ever tried japanese curry blocks for a quick curry sauce? they;re like fast food but you make it yourself and healthy enough with rice and veg. we like the 'golden curry' brand and get about 6 portions out of one meal so it's good for lunches. don't be scared of how hideous they look, it is bloody delish.
He roasts them, right on the stove, until they turn all black all over, along with bell peppers and sometimes tomatoes. Then right away he puts them in a plastic bag for a couple hours; the steam makes them super-easy to peel. Chop up some onion finlely (I prefer green for the milder flavor; he likes red) while you're waiting, and a small fresh tomato (in wedges makes a beuatiful garnish) if you like.
After a couple hours of sitting, the peel should come right off of everything. You want to get all those crispy black bits off, and you can scrape some of the aubergine seeds if you prefer (he does, but mostly I'm too lazy). Chop up everything coarsely, mix with olive oil, lemon juice and salt. You can add a little fresh mint if you like, (or dried/fresh basil is a nice substitute also).
I like it better cold, but eat it cold or hot, whatever your mood.
Done! The simple smoky flavor and soft, melty texture is dreamy!
Have you had arugula pesto? It tastes so good and I make a big batch and freeze the leftover pesto in an ice cube tray for easy small portions to re-heat later. I'll email you the recipe!
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erm. Have you ever tried japanese curry blocks for a quick curry sauce? they;re like fast food but you make it yourself and healthy enough with rice and veg. we like the 'golden curry' brand and get about 6 portions out of one meal so it's good for lunches. don't be scared of how hideous they look, it is bloody delish.
http://en.wikipedia.org/wiki/Japanese_curry
http://www.asianfoodgrocer.com/product/golden-curry-med-hot-3-5-oz
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He roasts them, right on the stove, until they turn all black all over, along with bell peppers and sometimes tomatoes. Then right away he puts them in a plastic bag for a couple hours; the steam makes them super-easy to peel. Chop up some onion finlely (I prefer green for the milder flavor; he likes red) while you're waiting, and a small fresh tomato (in wedges makes a beuatiful garnish) if you like.
After a couple hours of sitting, the peel should come right off of everything. You want to get all those crispy black bits off, and you can scrape some of the aubergine seeds if you prefer (he does, but mostly I'm too lazy). Chop up everything coarsely, mix with olive oil, lemon juice and salt. You can add a little fresh mint if you like, (or dried/fresh basil is a nice substitute also).
I like it better cold, but eat it cold or hot, whatever your mood.
Done! The simple smoky flavor and soft, melty texture is dreamy!
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