Text 2524, 72 rader
Skriven 2006-06-27 06:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: HOME AGAIN 883
======================
 DS> Gail and I went to Laurel today (visiting Home Depot and Lowes).

We were going to a place called Pasta Plus Sunday a week ago,
and were going to ask if you wanted to come along, but Carol
had an idea and had me call to see what its hours were - turns
out it opened at 4, and we wanted lunch. Pasta Plus comes
highly recommended by our friend Eden, who ate there and talked
to the proprietor, who it turns out takes periodic trips to
Italy to learn about food. We'd always passed it up, as it
looks like a generic sub shop. Someday, perhaps, we'll make
the field trip. We've found a couple decent restaurants right
near the house - Gina's Cantina (Cal-Mex, sort of) and Allison's
(upscale) - nothing Indian, though, so Carol is always up for
Mango Grove.

 DS> While there we stopped at an Indian market that we'd seen several
 DS> times before, but never went into.  If you think of the intersection
 DS> of Rt 1 north and Rt 198, it is in the shopping center that borders
 DS> the south east corner of that intersection.  (Five Guys is South
 DS> East).   It is a pretty nice store -- bigger than the one we have
 DS> been to with you and Carol in Columbia.   They had a lot of things
 DS> we'd never seen before.

How are the prices?

 ML> Mmmm, eggplant. Thanks.
 DS> Play that again, Sam.

Eggplant Curry with Toasted Almonds
cat: easy, vegan, curry
servings: 6

1 1/2 c jasmine rice, cooked to directions on package 
2 Tb extra-virgin olive oil 
1 lg firm eggplant, cut into 1" cubes 
1 lg yellow skinned onion, peeled and chopped 
1 lg red bell pepper, seeded and diced 
4 cloves garlic - skinned
14 oz can diced tomatoes, drained 
1/4 c (a couple of heaping Tb) mango chutney 
1 1/2 Tb mild curry paste
- or 2 Tb (a generous palm full) curry powder 
Coarse salt 
1 c vegetable broth or stock 
2 Tb cilantro leaves, finely chopped, optional 
h - Garnishes
Toasted sliced or slivered almonds 
Thinly sliced scallions or chopped fresh chives

Prepare rice. While rice is simmering, start curry.

Heat a deep, heavy bottomed nonstick skillet over
medium to medium high heat. When the pan is hot, add
oil, eggplant, onion, and bell pepper. Cover pan and
cook 6 to 8 min, stirring occasionally. Uncover and
add garlic; cook 1 min more. Add tomatoes, chutney,
curry, salt, and broth. Stir to combine and simmer
for 1 to 2 min over low heat for flavors to combine.
Remove curry from heat and stir in cilantro. Ladle
eggplant curry into shallow bowls. Using an ice cream
scoop, scoop rice balls into the center of bowls.
Garnish with lots of toasted sliced almonds and 
scallions or chives. 

Curry paste is available on the International Foods
aisle of markets. The paste is deep red in color and
will keep several months in the refrigerator.

Rachael Ray 30 Minute Meals
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)