Originally Posted by fw102807 (Post 1540385)

and now I have to print it again :mmmm:

Originally Posted by tomwed (Post 1540381)

I found this. I don't think I can make this any easier.

2 eggplants diced
5 tablespoons olive oil
1 large onion chopped finely
4 clove garlic sliced
1 teaspoon sea salt
5 large tomatoes – skinned and deseeded
2 tablespoons tomato purée
1 cup water
1 teaspoon smoked paprika
1/2 teaspoon cayenne
2 tablespoons fresh mint – finely chopped
1 can cooked chickpeas – drained
PREPARATION
Add the eggplant to a large baking tray and toss them in 2 tablespoons of olive oil. Roast on for 30 minutes until browned.
Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add the garlic and cook for a further few minutes.
Next add the tomatoes, tomato purée, paprika, eggplant, and chickpeas. Cook for approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.

Maybe sub 5 large tomatoes to a 26 oz? can of roasted tomatoes
I'm not fond of mint--so I would skip this.
Chickpeas are also known as garbanzo beans which is the key ingredient in humus
I'm going to make this but I'll cut everything in half. It won't freeze well and I don't want to eat it all week.
If you are not in a hurry you can do like they do in cooking shows and put each measure ingredient in a bowl and line the bowls up in order.
I love eggplant and it's cheap at Aldi's.

At the farmers market you can find Chinese Eggplant------it looks like a long purple cucumber and has no seeds. Slice it in half inch slices, nuke it for a minute or so, using a paper towel squeeze them dryer, stir fry and when it's almost done`, it might brown a little, throw in some garlic, 1 TB of soy sauce, a drip or 4 of hot sauce, 1 TB or less of honey, AND cooked defrosted shrimp to keep it simple.
Before you serve it, taste it. You don't need to cook it anymore but you can add a little more of the seasoning and taste each time until you like it.

Originally Posted by tomwed (Post 1540389)

Eggplant Parm the easy way [now that I'm older I like the taste of the bitter skin]

Cut the EP in 1/2 in slices, nuke and squeeze like before
pan fry in pam olive oil spray [low calories] and garlic
put a slice of cheese on it--provolone, mozzarella or parmasian
put a TB or 2 of tomato sauce on each slice and nuke it again until the cheese melts

not as good as mom's but this only takes 10 minutes

I put a slice on a a toasted Italian roll and I do the last nuke on the toasted bottom but you could substitute gluten free toasted bread.

Originally Posted by Henryk (Post 1540390)

I hate to tell you, but “humus” is soil with a high organic ratio. I know, I know, but I can help myself. :jester:

Originally Posted by tomwed (Post 1540357)

It's easier then ever to be a good cook. The hard part, most prone to error is knowing when it's done. A digital thermometer does the job if you get it in the center and the recipe and google tells you what the temp should be.

If you pm me your favorite dishes I will think of a way to make each one easy for you to cook and pm you the directions. Believe me, I will enjoy the challenge.

Originally Posted by Henryk (Post 1540390)

I hate to tell you, but “humus” is soil with a high organic ratio. I know, I know, but I can help myself. :jester:

Originally Posted by CFrance (Post 1540412)

Originally Posted by ColdNoMore (Post 1540415)

Just hummor him.



:D

Originally Posted by ColdNoMore (Post 1540415)

Just hummor him.



:D

Originally Posted by Nucky (Post 1534360)

Trying to be healthy and almost burnt down the house.

Originally Posted by queasy27 (Post 1540529)

I zap my kitchen sponges to heat them as well; any odors are removed.

What dishes does everyone use to microwave? I prefer hard plastic over glass due to lighter weight, but my old Tupperware sets have developed internal cracks and may not be long for this world. The material in the newer plastic ones seems to be too soft and they'll bubble from the heat.



I wasn't trying to be healthy but used to put a paper towel under microwave popcorn bags because the oil drips out a bit. The paper towels were getting scorched so I thought I'd use a cotton dish towel instead.

Huh. That scorched as well.

I threw the ruined towel into the kitchen trash. A while later I smelled burning and saw that smoke was pouring out of the trash can. I lifted the lid -- dish towel was actively on fire. Put it in the kitchen sink under the faucet. All was well but the house was seriously full of smoke.

Originally Posted by graciegirl (Post 1534247)

That is a good idea.

Originally Posted by tomwed (Post 1540381)

I found this. I don't think I can make this any easier.

2 eggplants diced
5 tablespoons olive oil
1 large onion chopped finely
4 clove garlic sliced
1 teaspoon sea salt
5 large tomatoes – skinned and deseeded
2 tablespoons tomato purée
1 cup water
1 teaspoon smoked paprika
1/2 teaspoon cayenne
2 tablespoons fresh mint – finely chopped
1 can cooked chickpeas – drained
PREPARATION
Add the eggplant to a large baking tray and toss them in 2 tablespoons of olive oil. Roast on for 30 minutes until browned.
Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add the garlic and cook for a further few minutes.
Next add the tomatoes, tomato purée, paprika, eggplant, and chickpeas. Cook for approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.

Maybe sub 5 large tomatoes to a 26 oz? can of roasted tomatoes
I'm not fond of mint--so I would skip this.
Chickpeas are also known as garbanzo beans which is the key ingredient in humus
I'm going to make this but I'll cut everything in half. It won't freeze well and I don't want to eat it all week.
If you are not in a hurry you can do like they do in cooking shows and put each measure ingredient in a bowl and line the bowls up in order.
I love eggplant and it's cheap at Aldi's.

At the farmers market you can find Chinese Eggplant------it looks like a long purple cucumber and has no seeds. Slice it in half inch slices, nuke it for a minute or so, using a paper towel squeeze them dryer, stir fry and when it's almost done`, it might brown a little, throw in some garlic, 1 TB of soy sauce, a drip or 4 of hot sauce, 1 TB or less of honey, AND cooked defrosted shrimp to keep it simple.
Before you serve it, taste it. You don't need to cook it anymore but you can add a little more of the seasoning and taste each time until you like it.