Eggplant Curry
Friday, 29 October 2004
Posted by austin in: Recipes, comments closed
Nice, warm, and perfectly spicy without being too hot. The heat can be adjusted to your taste, too.
I make this recipe every couple of weeks it’s so good. Again, I made it for today’s pot-luck at work, and have had several requests for the recipe, so here it is.
| Eggplant Curry | ||||||
|---|---|---|---|---|---|---|
| 1 onion | Chop into small pieces. | Sauté on low-medium heat until soft, about 5 minutes. | Add eggplant and zucchini and sauté on low-medium heat until soft, about 15 minutes. Stir regularly to prevent sticking. | Add to vegetables and cover pot; cook on medium heat another 15 minutes. Stir regularly to prevent sticking. | Add to vegetables; cook on medium heat another 3 minutes. Stir regularly to prevent sticking. | Stir in with vegetables; cook on medium heat another 5 minutes. Eggplant should disintegrate while stirring. |
| 1 tbsp olive oil | Heat on low heat. | |||||
| 1 large eggplant | Slice into ½” slices. Quarter the slices. | |||||
| 1 medium zucchini | Slice thinly. | |||||
| ½ cup water | ||||||
| ¼ cup raisins | ||||||
| 2 tbsp medium curry paste | ||||||
| Serve by itself, with rice or with naan. Optionally top with sour cream. | ||||||
- Heat olive oil and sauté chopped onion for about 5 minutes on low heat.
- Sauté sliced and quartered eggplant and zucchini on low-medium heat for 15 minutes, until both are soft.
- Add water to vegetables and cover the pot. Cook, stirring regularly, for 15 minutes.
- Stir raisins and cook for another three minutes.
- Add curry paste (Patak’s is great) and cook five minutes further.
- Serve hot by itself, with rice or naan. Optionally top with sour cream.
Thanks to Cooking for Engineers for highly functional the recipe format.
Pumpkin Cheesecake
Posted by austin in: Recipes, comments closed
A perfect Thanksgiving dessert and it’s far tastier than pumpkin pie—probably easier, too.I made this for Canadian Thanksgiving (where it was, as always, well-received) and for a pot-luck at work today. I’ve had several requests for the recipe, so here it is.
| Pumpkin Cheesecake | ||||
|---|---|---|---|---|
| Preheat oven to 350° Fahrenheit | ||||
| 3 tbsp butter | Melt | Mix with ginger snaps and press into the bottom of a 9” springform pan. Bake at 350° F for 10 minutes. | Pour cheesecake mixture into pan. Bake at 350° F for 55 minutes. | |
| 1 cup crushed ginger snaps | ||||
| 2 packages (500g) cream cheese (light is okay) | Soften | Beat until smooth. | ||
| 1½ tsp vanilla | Beat until smooth. | |||
| 1 tsp cinnamon | ||||
| ½ tsp allspice | ||||
| ¼ tsp nutmeg | ||||
| 1 cup sugar | ||||
| 1 cup canned pumpkin pie mix or pure pumpkin | ||||
| 3 eggs (or 150 mL liquid whole eggs) | ||||
- Preheat the oven to 350° F.
- Melt the butter and mix it with the crushed ginger snaps.
- Press the ginger snap crust into a 9” springform pan and bake for ten minutes at 350° F.
- Soften the cream cheese and beat with the sugar, vanilla, and spices until smooth.
- Beat pumpkin and eggs into cream-cheese mixture until smooth.
- Pour cheesecake mixture into springform pan and bake for 55 minutes at 350° F, or until a toothpick inserted into the centre comes out smooth.
You can reduce the cracking of a cheesecake by putting a pan of water in the oven at the same time. This may be topped with caramelized sugar and pecans, as desired. ½ cup pecan pieces can also be mixed into the ginger snap crust.
Thanks to Cooking for Engineers for highly functional the recipe format.
