I love Chinese eggplant. Almost more than Star Trek:TNG, but not quite. I ate this recipe while watching Picard do stuff. It was an awesome combination.

I love Chinese eggplant. Almost more than Star Trek:TNG, but not quite. I ate this recipe while watching Picard do stuff. It was an awesome combination.

Ingredients for vegetables*:

  • 4 Chinese eggplants, halved and sliced
  • 3 Red Peppers, cubed
  • 1 large onion, quartered or sixthed
  • large handful basil
  • teaspoon of garlic
  • 2 or 3 tablespoons of grated ginger

*um, I guess the true ingredients for vegetables would be water, plant matter, etc, but I’m stupid.

Ingredients for sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar or red wine vinegar
  • 1 tablespoon white sugar
  • 2 tablespoons hot sauce
  • 1.5 teaspoons cornstarch
  • 1 teaspoon chili oil (but I used sesame oil and it was good)
  • 1 teaspoon salt

Cooking directions:

1. Soak the eggplant in water for 30 minutes if you want. I think this is weird, personally, but a lot of people suggest it. whatevs. To each his own.

2. Throw all the vegetables in a pan with some vegetable oil, with the exception of the basil and ginger. Throw the basil and ginger in when the rest of the vegetables are soft.

3. Mix ingredients for sauce together. Put in pan with vegetables once the onion is browned, pepper is slightly soft, and eggplants are slightly brown but not overcooked. Overcooked eggplant is gross.

4. Eat over rice or noodles if you like.

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This is how you’re supposed to make this recipe:

Ingredients
• 1 cup all-natural plain yogurt
• Juice of half lemon (about 2 tablespoons)
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 1/2 teaspoons turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 6 chicken thighs (bone-in)

Directions
1.
In food processor, combine yogurt, lemon juice, ginger, garlic and spices; process until smooth.

2. Place chicken in zip-close bag; add yogurt mixture, turning to coat. Refrigerate for about 2 hours.

3. Preheat oven to 425°F. Remove chicken from marinade and arrange on baking sheet with sides. Bake for 30 to 35 minutes or until done all the way to center.

…but I didn’t notice the “refrigerate for 2 hours” thing so I didn’t do that. Oh, I also didn’t put the ingredients in a food processor. Also, instead of chicken I used grapes. And instead of baking it I threw it off the roof.


1/2 cup natural (not homogenized) peanut butter
2 tbsp peanut or sesame or vegetable oil
4 cloves garlic, minced
2 tsp hot pepper flakes
pinch salt
2 tbsp rice or cider vinegar
1 tbsp soy sauce
1 tbsp fish sauce or light soy sauce
1 tbsp sesame oil
2 tsp granulated sugar
1 lb chinese wheat noodles or spaghetti or linguini (OR soba, I used soba)
2 cups shredded skinless cooked chicken (I used tofu, turned a few times in a hot frying pan full of toasted sesame seeds until it went golden)
1 1/2 cups julienned cucumber
2 green onions, thinly sliced
coriander sprigs

  • Place peanut butter in heatproof bowl. In small skillet, heat peanut oil over low heat; add garlic, hot pepper and salt, and fry until garlic is softened and very fragrant and oil is reddened, about 5 minutes. Scrape into peanut butter; with fork, thoroughly mix. Whisk in vinegar, soy and fish sauces, sesame oil and sugar; whisk in at least 1/4 cup water, adding more, if necessary, to make a thick yet easily pourable sauce. Set aside.
  • In large pot of boiling salted water, cook noodles according to package directions; drain, rinse, chill under cold water and drain. Place in individual bowls or on serving platter. Top with peanut sauce, chicken (tofu), cucumber, onions and coriander.
  • Makes 4 to 6 servings.

    photo-98

    Okonomiyaki is one of my favorite things to eat in the whole world. If you live in Toronto, and you want to enjoy them in their sweet, authentic glory, I would go here – http://www.dine.to/okonomihouse

    What is Okonomiyaki? A japanese grilled pancake of sorts, usually composed of shredded cabbage and/or grated root vegetable, with some fillings/toppings of various sorts thrown in for good measure, topped with some special BBQ sauciness and mayo.

    When I was a meat eater, I quite enjoyed the squid and pork variations at Okonomi House. But now I opt for the straight veg kind, which has yummy bits of green pepper and green onion and maybe carrots or something in it. I forget. Why do I forget?

    Because now Brenton, the hubster, makes them for me special! At home! And he’s going to make them tonight! For me! Me? Me!

    How does he make them? I forget right now but I’ll edit this post later with an update. I swears. For reals.

    When I consume these, I eat them minus the porky pork pork porkiness. Pork pork pork pork someone pinch me so I stop writing pork pork pork pork OWWWWWWWWW!

    When I consume these, I eat them minus the porky pork pork porkiness. Pork pork pork pork someone pinch me so I stop writing pork pork pork pork OWWWWWWWWW

    corn corn corn corn cakes.

    corn corn corn corn cakes.

    This is super-good food- easy to make, yummy, and a total man-pleaser. While I made these, I listened to a great video of John Hodgman telling a funny story about aliens.

    Stir it up: Whisk 3 eggs in a big bowl. Stir in a can of drained corn niblets,

    3 tablespoons cornmeal, 3 tablespoons flour, 3 chopped green onions,

    1 cup shredded sharp cheddar, and some Salt n Pepper. It’ll make a thick, lumpy batter.

    Bling it up: Maybe add some extra stuff like hot sauce, or sugar, or crumbled bacon, or chopped jalapenos, or somehing else. Or maybe not- I didn’t.

    Cook it up: Heat a teeny bit of butter in a nonstick pan. Drop in big spoonfuls of batter to make pancakes, and mush ’em down flat while they fry. When the corncake edges are golden, sprinkle the raw tops with a big pinch of cornmeal and a wee pinch of salt, then flip ’em and brown the other side.

    Serve with a dab of butter, & a drizzle of maple syrup or honey.

    Source:  this recipe. Makes 5 or 6 medium-sized pancakes.

    OH MAN!

    We ate this with a deli rotisserie chicken and some pan-fried beet greens with goat cheese.

    Rating: Hell yeah.

    Saucy Buckwheat Noodles (with Peanut-Honey-Soy-Sesame Sauce), Chicken Tikka Masala, Snow Peas, and Corn corn corn corn.

    Saucy Buckwheat Noodles (with Peanut-Honey-Soy-Sesame Sauce), Chicken Tikka Masala, Snow Peas, and Corn corn corn corn.

    I made a yummy dinner tonight, with help from this Rachael Ray recipe.

    INGREDIENTEN:
    Noodles
    Snow Peas
    Peanut Butter
    Honey
    Soy Sauce
    Sesame Oil
    Ginger
    Garlic

    PROCEDUREN:

    Boil up some NOODLES. Rachel suggests whole wheat spaghetti- I used Japanese buckwheat noodles. Doesn’t really matter.

    When the noodles are just about ready, toss in a couple handfuls of trimmed SNOW PEAS, and cover the pot again, just to steam them fast.

    In another pan, make the sauce. You can eyeball the amounts. The amounts listed below will make enough sauce to dress about 3 servings of noodles.

    Fry up some GARLIC & GINGER until slightly browned.

    Add a big whop of PEANUT BUTTER (2 tablespoons), stir til it melts.

    Add the same amount of SESAME OIL (2 tablespoons) and stir til it emulsifies.

    Add SOY SAUCE (4 tablespoons) and HONEY (2 tablespoons) and stir again.

    Lower the heat a bit so the honey doesn’t burn.

    Grab the snowpeas out of the noodle pot to keep them seperate, if you feel anal. Leave em in if you don’t care.

    Rinse the noodles & snow peas under cool water & drain. At this point, I pulled out the snow peas to keep them seperate & plain, but you don’t need to.

    Dump noodles (and snowpeas, if you want) into the sauce & stir to coat.

    SERVING SUGGESTIONEN:

    Sprinkle with GREEN ONIONS, TOASTED SESAME SEEDS, or CHOPPED PEANUTS if you have ’em. If you don’t, big whup.

    I served these Saucy Noodo with President’s Choice Chicken Tikka Masala (for a sort of pan-continental thing, to help our dinner feel “diverse”), and a can of corn corn corn quickly pan-seared with garlic, green onion, & salt-n-pepa.

    Spinderella cut it up one time.  Hit me.

    Spinderella cut it up one time. Hit me.

    Rating: yes. Thanks, Rachael.