Baingan Bharta (Eggplant Curry) ala Plainjane via Yakuta

Baingan Bharta (Eggplant Curry)

By: Yakuta
“This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Prep Time:
15 Min Cook Time: 45 Min Ready In: 1 Hr

Original Recipe Yield 4 servings

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutritional Information

Amount Per Serving Calories: 146 | Total Fat: 8g | Cholesterol: 2mg

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Steve’s Supposed To Be Good Creamy Tomato Soup

(not a recipe I have tried, but it comes from a great source, the late Sheila Lukens)
2 tbsp butter
2 tbsp olive oil
1 large onion, chopped
1 tbsp minced garlic
2 tbsp flour
3 ½ lbs ripe tomatoes, chopped
2 tbsp tomato paste
1 tsp sugar
3 c vegetable broth
1/8 tsp ground cloves
salt and pepper to taste
½ c half-and-half

Melt butter with oil over low heat in pot. Add onion. Wilt over low heat for 8 to 10 minutes. Add garlic during last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring. Add tomatoes, paste, sugar and broth. Bring to a boil, reduce heat to simmer and cover; cook over medium low heat 30 minutes. Season with cloves, salt and pepper. Remove from heat and cool slightly. Puree soup and pour through a strainer. Stir in half-and-half. Warm soup before serving.


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Clancy’s Irish Soda Bread ala Renee


1 2/3 cup whole milk at room temp.
1 1/2 T. lemon juice
1/2 t. baking soda
3 cups all purpose flour (I usually have to add at least 1/2 c. more)
2 T sugar
1 T. baking powder
1 t. salt
1 c. dried currants
1 t. caraway seed

Preheat oven to 350. grease a 9 inch pie plate. combine milk and lemon juice for 5 minutes. Add baking soda and let sit for 2 more minutes. Combine dry ingredients and gradually add milk. Transfer dough to floured surface and knead until smooth, about 3 minutes. You may have to add more flour to make a kneadable dough, but don’t overdo it. Form into a round mound, place in pie plate, and sprinkle on top
1/4 cup of sugar mixed with 1 t. cinnamon. Bake for 45 minutes until a tester inserted in the middle comes out clean. Spread 1/4 c. soft butter on the top. Serve slightly warm.



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Carrot Cashew Soup from “Diet for a Small Planet” (slightly adapted by Sherrilee)

1 T butter

¼ c oil (not all olive oil or it will change the taste)
1½ c chopped onion
4 c grated carrots (packed tightly)
3 oz tomato paste
1 c chopped apples
6 c stock/water
2 t salt
⅓ c uncooked brown rice
1 c raw cashew pieces
1-3 t honey (optional)
1-2 c. dairy product (yogurt is good)

1. Melt the butter and oil in a large soup pot or pressure cooker; sauté the chopped onions for 1 minute, stir in the carrots ad sauté until the onions are soft and transparent. They will be orange – not the usually dark gold or brown.
2. Stir in the tomato paste, apple, stock and salt. Bring the mixture to a boil and stir in the brown rice.
3. Cover and pressure cook for 15 minutes, OR cook regularly for about 45 minutes, until the soup is a beautiful orange and the carrots are tender, but not mushy.
4. (Optional step – remove one cup of soup from the pot; put itin the blender and buzz until smooth; return it to the pot.)
5. Add the cashews (& optional honey), bring to a boil again and simmer about 5 minutes.
6. You may now EITHER
Add the daily products and heat through
Serve as is but add a dollop of dairy to each bowl
Serve the soup cold w/ a dollop of dairy
Serve the soup cold after the 1-2 c of dairy has been added
Makes 2½ quarts

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Steve’s Simple Canja

8 c healthy chicken broth
1 onion, thinly sliced
4 cloves garlic, thinly sliced
2 green bell peppers, cubed
3-5 jalapeno peppers, seeded and finely diced
1 large (double size) can of chopped tomatoes
1 1/2 c rice
fresh parsley
Tabasco sauce

Heat broth and dump in the rice. Bring to a boil. Partially cover the pot and let it simmer for 30 minutes. Meanwhile, sautee onion, garlic, peppers and chilies in a tiny bit of vegetable oil. (Add chicken if desired.) When rice is cooked, dump the veggies in it and add the tomatoes. Heat it all up. I used to fret about how many hot peppers to use but now use Tabasco sauce to give the final dish some pop. A nice covering of fresh parsley looks and tastes good when you serve canja. If you serve this dish as a leftover, expect to need another can of broth.


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Anna’s Chocolate Chip Cookies

Anna’s Chocolate Chip Cookies (with a nod to the old Boys and Girls Cookbook that it came from 30+ years ago)

2/3 c shortening
2/3 c butter
1 c sugar
1 c brown sugar
1 tsp vanilla
2 eggs
3 c flour
1 tsp soda
1 tsp salt
12 oz bag of chocolate chips

Cream the butter, shortening and sugar together then add the vanilla and eggs. Mix in the flour, soda and salt. Stir in the chocolate chips last. Spoon onto ungreased cookie sheets.

Bake at 375 degrees for 8-10 minutes. Makes a whole bunch of cookies. (If your my big brother, you might like these with beer…though I prefer a glass of milk or a cup of coffee.)


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Non-Amish Curry by Linda in St. Paul (West Side)


1 tbsp vegetable oil
1 onion, minced
1 clove garlic, minced
1 tsp fresh ginger root, finely chopped
3 whole cloves
1 (2 inch) stick cinnamon, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 (15 ounce) can garbanzo beans
1/2 cup chopped fresh cilantro

Heat oil in a large frying pan over medium heat, and fry onion and garlic until tender. Stir in spices. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish. Makes 4 servings, which must not be shared with anyone outside your household (this is the non-Amish part). Serve with “Adieu, Angelina” playing in background.


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