Stuffed Aubergines {Baby Eggplant} in Coconut Curry Sauce

This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....  

No one is questioning whether or not this is a busy time of year, least of all me. While there are countless different traditions, faiths and even circumstances across the globe the Holidays are a unique and special time of year for most of us. I think it's safe to say that the people of the United States, while multi cultured are known for their spending and splurging habits. Myself included.


While I like to pride myself on being fairly modest and non self indulgent when it comes to material things, I find myself getting wrapped up {no pun intended} in the American way of Christmas most every year. More, more, more, more. And then the guilt sets in. It's not enough, it's too much, I need to volunteer/donate, why do I only do that once a year....... and so forth.

I made a small change this year. Very small yet extremely significant to how I feel about the Holidays and about myself.  This year, I refocused. 

I still bought the children several small gifts and one large one which was most definitely NOT on the initial plan, an Xbox One. Mind you I have major reservations about video games due to the tantrums, lack of the children's priorities and overall hassle involved. I still somehow got talked into (yeah, my arm was twisted) into buying one for the BIG family gift this year.  Again, too much???

Nevertheless, I made a small change within this year. I have spent more time volunteering, giving and truly focusing on the immaterial parts of Christmas, which really, are what Christmas is all about.


While I have a lot of self reflection to do on this subject, I noticeably feel a warmth in my heart. The funny thing is, it's been one of the most hectic Holidays ever and yet I'm more at Peace than I have been in quite a while.




Of course being in my kitchen making stuffed eggplant in a rich and creamy spiced curry helps with the whole being at peace thing for me! Perfect for a cold night, I love how curries warm your tummy and soul and are my idea of the perfect comfort food.




This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....

TIME      40 MINUTES               SERVES      6

7-8 baby eggplants (Indian eggplants), cut off end parts & make a cross cut (like Brussels sprouts, only cut halfway down the eggplant)

For the CURRY: 

1 c yogurt
 2 c water
 1/4 c chickpea flour (besan)
 1 t salt
 1/2 t turmeric
1/4 t red chili powder

Blend w/whisk. Let stand at least ~15 min. (overnight is best)


Remaining Ingredients:

1/4 cup raw peanuts
1/4 cup sesame seeds (not toasted)
1/4 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon black pepper
2-4  tablespoons coconut oil {divided}
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 inch piece of ginger root, peeled and finely chopped
3/4 cup diced red onion





To a hot dry pan {cast iron or a ceramic Dutch oven is best}, add  peanuts, sesame seeds and coconut flakes.

Stir and dry roast over medium-high heat. 

Add salt, garam masala, & black pepper. 


Once they are nice and brown, put in a blender & add 1/4 c water. Blend to a smooth paste. This is the stuffing. With a spoon,  fill the eggplants as much as you can.



Heat a pan and add 1-2 T oil.  Place eggplants in pan and roll in the oil; fry til they are nice and brown on all sides and about 80% done.



In another pan, prepare the curry using the ingredients above.  To the hot pan, add 2 T oil and heat. 



Add  fenugreek seeds, cumin seeds,  ginger root  chopped red onion. Sauté for a few minutes so that onions are no longer raw. Add any leftover stuffing or any masala. 



Add curry base (yogurt+water, spices and chickpea flour) and keep stirring until it comes to a gentle boil and thickens. Add eggplants that are mostly done and let them simmer in the curry sauce for a few minutes.



Serve w/rice or flatbread.

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Butternut Squash and Chickpea Curry

This simple, vegetarian green curry is healthy, delicious and has just the right amount of spices to warm your body up. It's mild and slightly sweet taste makes this a family favorite.

It's been so hard for me to be indoors, especially sitting at a computer lately. The weather has finally cooled down to the 60's in the mornings and evenings (still in the 90's during the day) here in Phoenix and this is the time of year most of us Zonies are active outdoors. Hiking, biking, going to the park and Fall baseball for the boys which has been taking up most of my evenings.  So forgive my lack of posting more than once a week because if I'm not doing one of the aforementioned activities your sure to find me sitting on a patio somewhere sipping on a cup of coffee or a glass of wine. 

I hope that doesn't get a big, virtual snowball thrown at me from my Canadian or East coast friends!

Green curry is one of my favorite tastes. It can not be compared to anything else out there and I forget how much I love it every time I have it again, which isn't often enough. It comes in a little jar found in the Asian section of most grocery stores and you only need a small spoonful added to broth or coconut milk to add a whole new dimension to your meal. Serve this creamy curry over Basmati or Jasmin rice for a simple weeknight dinner cozied up next to a fire. 

TIME      60 MINUTES        SERVES 6-8

1 tablespoon Oil
1 yellow onion, chopped
4 cloves Garlic, chopped
1 bunch Cilantro, chopped (stalks and leaves separated, reserve the stalks)
1 medium Butternut Squash, peeled and diced
1 can Chickpeas drained and rinsed
2 tablespoons Korma Paste or other Green Curry Paste (not cooking sauce)
1 can full fat Coconut Milk
2 cups Water
2 cups Baby Spinach
1/2 cup Frozen Peas
Salt to taste
2 cups Basmati Rice

Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft.

Meanwhile peel your squash with a vegetable peeler and dice it into small pieces.  When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, water and a pinch of salt, bring it to a gentle boil, then turn the heat down to medium-low and simmer covered for 35-40 minutes.  Stir it occasionally and add a few splashes of water if it gets too dry.

Cook your rice according to the package instructions.

Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

 Serve with steaming hot basmati rice. 

Recipe slightly adapted from Vikalinka







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Summer Chicken Salad with Fruit

Growing up, I was never a big fan of your traditional chicken salad. It was mushy and bland and oh so boring with the lack of veggies. I suppose it didn't help that I never liked Mayo either, can't stand it in fact, Gag!  I guess chicken salad never really had a chance with me. It ranked right up there with potato salad and egg salad sandwiches as far as I was concerned. So, I hate to even call this "chicken salad". I mean technically, it is a chicken salad, but with so much more pizazz and flair! It's chicken salad all grown up.  It has tangy, sweet and savory flavors in every bite. I love how you can really taste each separate flavor since the yogurt is so nice and light as apposed to mayo. (man, this wasn't supposed to be a mayo bashing, sorry to all you mayo lovers... get over it ).

However, here is the ugly truth regarding mayo, in calories and fat comparison.

(Low-fat yogurt has 9 calories a tablespoon, versus 99 for regular mayonnaise and 30 for sour cream.)

You can substitute yogurt for mayo in almost anything.

Serve this salad over lettuce instead of in a sandwich! You won't miss the bread. This is full of flavor, filling and healthy!

Even my picky eater LOVED this, curry and all! Here is the official thumbs up of approval!

You will need:
3 boneless, skinless chicken breasts
1  cup plain, fat free yogurt
1 TBSP curry powder ( if you just don't like curry... *sigh.... you could use tarragon instead for a different twist)
1 TBSP fresh lemon juice
2 celery stalks, finely chopped
1/2 cup chopped green onion
1/4 cup chopped fresh parsley
1/2 cup sliced red grapes
1/2 cup diced apples
1/2 cup chopped walnuts or pecans
Green Leaf (or simialr) lettuce

salt and pepper to taste

Directions:

1) Poach the chicken. Bring a large saucepan of water to a boil over high heat. Add 1/2 tsp salt and the chicken, reduce the heat until the water is barely simmering, and cook until opaque throughout (8-10 min). Remove from heat and let stand until cool enough to handle. Cut into bite size cubes

2) Make the dressing. In a large bowl, whisk together the yogurt, lemon juice, curry powder 1/2 tsp salt, and a pinch of pepper.

3) Assemble the salad. Add the chicken, celery, apples, grapes and walnuts/pecans. Drizzle the dressing over top and toss to coat evenly. Arrange the lettuce on plates and top with the chicken mixture.

Nutritional Info:

Amount Per Serving

Calories: 220.6

Total Fat: 9.4 g

Cholesterol: 45.5 mg

Sodium: 311.3 mg

Total Carbs: 16.1 g

Dietary Fiber: 4.4 g

Protein: 20.1 g

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Roasted Cauliflower Florets with Sweet Curried Quinoa

Can we just talk for a minute about how hard it is to motivate myself to get anything at all done right now? Honestly, all I want to do is be outside and soak up the warm, perfect Arizona sun in all of its perfect glory. I realize most of the Country is struggling through a nasty winter at the moment and I'm sorry to rub it in your face, I don't mean to. I'm more than grateful for the gorgeous weather we have here in Phoenix and I mean to take advantage of  every single second of the sun basking, pool side lounging, Chardonnay sipping Spring we have been blessed with. Feel free to come visit us anytime (except June-August which pretty much sucks and it's your turn for bragging).


We've been either eating out (on patios of course), ordering in or making super simple, throw together lunches and dinners so as not to waste any time stuffed up indoors. I've come to terms with my laziness and in fact prefer to call it embracing and enjoying the present. Perspective people.

Make this when you are craving something simple, sweet and savory all at the same time. Don't forget the raisins, Yum! The end. 

recipe source  Cookie and Kate

SERVES     4        PREP TIME    10        COOK TIME    30

Roasted Cauliflower

1 head cauliflower, cut into bite-sized florets

2 tablespoons melted coconut oil or olive oil

¼ teaspoon cayenne pepper

pinch sea salt

Curried Quinoa and Greens

2 teaspoons melted coconut oil or olive oil

1 medium yellow onion, chopped

1 teaspoon ground ginger

1 teaspoon ground turmeric

½ teaspoon curry powder of choice (optional)

½ teaspoon ground cardamom

1 can (14 ounces) light coconut milk

½ cup water

1 cup quinoa, rinsed well in a fine mesh colander

⅓ cup raisins

1 teaspoon sea salt

1 tablespoon cider vinegar

4 cups baby spinach, baby kale, chard or arugula

 red pepper flakes to taste

Roast the cauliflower: 

Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with oil, cayenne p and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook the quinoa:

In a large pot warm the oil over medium heat. Add the onion and cook until translucent, stirring frequently, 3- 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a soft boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.

Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Spoon quinoa into bowls over roasted cauliflower. Add red pepper flakes to your taste.

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