Spicy Roasted Eggplant Spread

Ingredients

1 eggplant

2 cloves garlic

juice of 1/2 lime

1 tablespoon tahini

1/2 teaspoon salt (or to taste)

1/4 teaspoon cumin

1/8 – 1/2 teaspoon chipotle pepper (to taste)

1/2 cup cherry or grape tomatoes

Method

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Makes about 2 servings. Per serving: 123 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 7g Fiber. Weight Watchers 2 Flex Points. (This analysis is for the eggplant filling only, not the tortilla or vegetables.)

Note: This recipe makes about enough to fill three smallish (7-inch) tortillas. If you’re looking for a dip or spread with more ummph (and protein) just add about 1 can of chickpeas (drained) along with the eggplant and double the tahini, lime juice, seasonings, and tomatoes.

The nutritional info for 4 servings would then be: 191 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 6g Fiber. Weight Watchers 4 Flex Points.

from <http://blog.fatfreevegan.com/2008/06/spicy-roasted-eggplant-spread.html>

Ginger Carrot Soup

Prep time : 20 mins

Total time: 45mins - 1 hour

Ingredients

• 1 pound carrots - cut into chunks
• 2 cups water
• 2 cups heavy cream
• 1 cup milk
• 2 ounces American cheese - sliced or shredded
• 1/2 ounce ground ginger (only use fresh!)
• 2 ounces sugar - adjust for flavor
• Roux (2 ounces butter and 2 ounces flour)

Instructions

1. To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste.
 2. Cook until incorporated.
 3. Remove from heat and set aside.
 4. In separate large pot, cook carrots in water, sugar, and ginger.
 5. Let simmer until carrots are soft.
 6. Using an immersion mixer, puree until smooth. (or, pour into a blender, then pour back once smooth.)
 7. Add heavy cream, milk, and roux.
 8. Cook until soup is hot and slightly thick.
 9. Add American cheese and let simmer until cheese melts.

Serves 8.

Potato Pomegranate Salad

Ingredients

2 large potatoes, boiled and cut into 1" pieces

1 cup pomegranate pearls

1 large onion, chopped

2 green chillies, chopped

1/2 cup peanuts, roasted

2 tbsp. fresh coriander leaves, chopped

1 tbsp. fresh mint leaves, chopped

2 tsp. chaat masala

Salt to taste

1/2 cup sev

1 tsp. lemon juice

2 tbsp. green chutney (optional)

Method

In a large bowl combine potatoes, Pomegranate pearls, onion, green chillies, peanuts, coriander leaves, mint leaves, chaat masala and salt in a bowl and toss well. Add sev, lemon juice and green chutney (if using) and toss the mixture again. Serve in individual bowls.

chicken and tomato bruschetta

This one is an awesome recipe! Have a quick bite any time of the day. Its real quick and easy.

 

Ingredients for the Salad:

2 cups chopped tomato

1 cup roasted chicken (optional)

1 cup chopped  red bell pepper

1 cup chopped yellow bell pepper

1 cup chopped onion

3 tbsp. chopped fresh basil

1 tbsp. balsamic vinegar

2 tsp. freshly squeezed lemon juice

Freshly ground black pepper to taste

1 garlic clove, peeled and minced

1 tsp. dried oregano

Ingredients for the Bruschetta

8 slices Italian baguette ( you can substitute this with any bread that is available)

3 garlic cloves

Method

Put all the salad ingredients in a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour.

Toast the bruschetta or bread slices on both sides until lightly brown. Once down, rub them with the cut garlic cloves. Put a heapful of salad on each toasted slice. 
Add cheese for the topping if you like. Serve immediately.

Chickpea Salad

Ingredients

1 tbsp. butter

1/2 tsp. cumin seeds

1 cup boiled chickpea

1 cup boiled, peeled and chopped potatoes

1/2 cup chopped cottage cheese

1/2 cup chopped tomatoes

1/2 cup dates and tamarind chutney

2 tbsp chopped coriander

1/2 tsp. lemon juice

Salt to taste

Method

Heat the butter in a non-stick pan  and add the cumin seeds. When the seeds crackle, add chickpea, potatoes, cottage cheese and tomatoes, mix well and cook for 2 minutes. Remove from heat and keep aside to cool. When cool, add the chutney, salt, lemon juice and Coriander. Mix well and serve.

Serves 2.

Vegetable Curd Salad

The Salad is very easy to make and is refreshing too.

Ingredients 

1 Onion, thinly sliced or chopped

2 tbsp grated Carrot
2 green Chilies, finely chopped
1/2 cup Cucumber, diced
1 Tomato, diced
1/2 cup green peas, boiled
1 cup Curd
Salt and Pepper to taste
Few Coriander leaves (optional)

Preparation

Mix  all ingredients in a bowl. 

Tip

This is a great salad to be accompanied with Biryani and Fried fish too!

Serves 2 people.