Tag Archives: ginger

As Fast as You Can

Aloo Baingan (or Spicy Potatoes with Eggplant)

Aloo Baingan

Over the past week I’ve been reminded of the deep and undying love I have for my slow cooker.  While it’s getting on in age, it’s dependable and loyal – constantly serving up delicious dishes with very little effort.  This past year I received a new book just for this technological wonder “The Indian Slow Cooker“, and boy was I ever thrilled.   I’ve made a few recipes directly from the book in the short time I’ve had it, and have already started adjusting dishes in order to better fit my family.  Today’s recipe falls in to that second category, as the original dish required adjusting flavors halfway thru the cooking time – which (for me) negates the purpose of a slow cooker.  When I use a slow cooker, I want to toss things in and forget about them until it’s time to eat.  Maybe some slight adjustments at the end, adding cheese or breadcrumbs or similar topping, but mostly just want to be done with it as fast as possible.

Aloo Baingan

Serves: Serves 4-5


3 shallots, diced

3 garlic cloves, diced

1 tbsp garam masala

1/4 tsp cumin seeds

1/2 tsp tumeric powder

1/2 inch fresh ginger, minced

2 tbsp salt

3 thai chilies, minced

3 tbsp vegetable stock

1 large American Eggplant (or 2 medium Ichiban eggplant), roll cut and then halved

1 lb butter potatoes, quartered (around 3 medium sized potatoes)

1 red onion, chopped


  1. Place all ingredients in slow cooker on low for 6 1/2 hours.
  2. Turn heat to high and cook for a final 30 minutes to insure potatoes are cooked all the way thru.
  3. Serve over brown rice and Enjoy!

This dish has a bit of a kick to it, but can be cooled down by dropping out the chilies or adding some plain yogurt to take the edge off.  We both enjoyed ours as is, serving over top of some brown rice.  One of these days I’m going to figure out how to make naan and then I’ll be all ready for a real Indian dinner.

Songs Know

Curried Chickpeas and Kale

Curried Chickpeas and Kale

Greetings and welcome to the June installation of Random Recipes! This month we were challenged to randomly select a happy and healthy recipe – something rather easy for me since I only have a few cookbooks dedicated to the sweeter side of life.  Once randomly selecting a cookbook, 1000 Vegetarian Recipes, I then selected a section, Entrees, which lead me to the Grains and Beans section and a delicious recipe for Curry Chickpeas and Kale.  I did make a few edits to the recipe, fresh ginger for ground and some cayenne powder to add a bit more heat to the dish as well as using red onions.

Songs Know

serves 4-5


2 tbsp vegetable oil

2 tbsp curry powder

1 tsp cayenne powder

1/4 tsp tumeric powder

1/4 inch piece fresh ginger, chopped

4 cloves garlic, chopped

1 cup red onion, diced

3 cups kale, well washed and roughly torn

1/2 cup vegetable stock

2 cups pre-soaked (or canned) chickpeas

1 beefsteak tomatoes, diced


  1. Heat the vegetable oil in a large saucepan over medium heat. Add the dry spices and cook for 1 minutes, stirring frequently to prevent burning, then add the garlic, ginger, and red onion. Cook for 5 minutes, or until the garlic starts to turn golden.
  2. Slowly add the kale, making sure to not crown the pan, and allow to wilt before adding the vegetable stock and chickpeas. Cover and simmer for 25 minutes. Add the tomatoes, stir, and Serve!

I served mine topped with some So Delicious Greek Yogurt, but regular yogurt or sour cream would also work – as would some naked beans and kale which is how I had lunch the next day.  I also added some couscous to make it a full meal but bulgar or quinoa would also work, or even some brown rice.   However you decide to top it this is a great and quick dinner that is packed full of vitamins, nothing like a good tasting good for you meal!  Thanks again Dom for hosting another awesome month of Random Recipes.

Summer Day

Double Onion & Chickpea Tagine

Sweet Onion & Chickpea Tagine

Finally home and (mostly) recovered from the jet lag – just in time for another challenge from r/52weeksofcooking.  This week onions are the secret ingredients, which are something I use in most of my recipes in one form or another.  For awhile I debated doing a French Onion Soup Sandwich before remembering a tagine recipe in one of my cookbooks that called for onions cooked two ways.  After some vegetarian doctoring to the recipe, swapping chickpeas for the lamb and doubling the spinach, it wound up being a rather simple dish filled with every day ingredients making it perfect for crazy summer nights.  While I cooked mine in a tagine it could also be prepared in a wok or a deep saucepan, either way make sure the dish has a tight fitting lid.

Summer Day

serves 4-5


3 tbsp vegetable oil

1 tbsp Ras El Hanout, divided

1 onion, diced and divided

1 tsp ginger, minced

2 cloves garlic, diced

2 can chickpeas or 3 cups presoaked fresh chickpeas, well washed

1/2 lb carrots, cut into 2 in pieces

2 cups spinach

1/2 cup water


  1. Heat the oil in a tagine over medium heat and add half of the Ras El Hanout spice mixture along with half of the onion. Cook for 15 minutes or until the onion starts to caramelize, then add the ginger and garlic and cook for an additional 5 minutes. Stir occasionally to prevent burning.
  2. Add the chickpeas, carrots, spinach, and water along with remaining spice and onion. Bring to a quick boil, then cover and turn heat down to medium low. Simmer for 10 minutes, adding more liquid if needed halfway. Dish is ready when carrots are tender but not soft. Serve over couscous and enjoy!

I topped mine with some So Delicious Greek Yogurt (yes I’m an addict – but that’s okay) along with a sprig of fresh cilantro while Joe went for regular sour cream and fresh mint.  I also made up some garlic couscous to help soak up all the juices, can’t let anything go to waste!



Just Bent

Vegan Sushi

Vegan Sushi | Two Ways

When one is a vegetarian blogger seafood challenges require thinking a little outside the box.  After all what most people picture when they hear seafood is NOT vegetarian and while at one point I did include those recipes I don’t really make that anymore.   So with /r/52weeksofcooking’s seafood challenge I really had two options: fake seafood or using a sea-based vegetable.  I debated recreating Richard Blais’s banana scallops but while those are really outside the box they aren’t exactly challenging so I decided to keep looking.   Then while reading a Washington Post article I saw a recipe for vegan sushi and instantly latched on to giving sushi a try.   I liked the idea of using mushrooms for one of the fillings, which is what WP had listed, but switching the suggested citrus soy sauce for a sesame ginger sauce.  For the other filling I decided to use sweet potatoes, which are right there with eggplant on my must have in kitchen at all times list.  I decided to make a garlic ginger soy sauce for the sweet potatoes which resulted in a very crowded stove top.

Mushrooms with Sesame Ginger Sauce


1 tbsp vegetable oil

1/2 lb shitake mushrooms

1 tsp ginger, shredded

1/2 tbsp sesame sauce

1/2 tsp sesame seeds


  1. Cut the mushrooms into matchstick size pieces. Set aside.
  2. Heat the oil over medium-high heat in a shallow saute pan. Add the ginger and cook for 2 minutes allowing it to slightly brown. Add the mushrooms then turn the heat down. Cook for 5-7 minutes stirring occasionally to prevent sticking/burning. Add the sesame sauce, stir well and cook for a final 2 minutes. Toss with the sesame seeds and set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!

Garlic Ginger Sweet Potatoes


1 tbsp vegetable oil

4 cloves garlic, minced

2 shallots, diced

1 tsp garlic, shredded

1 lb sweet potatoes, peeled and cut in to matchsticks

1/2 tbsp soy sauce


  1. Heat the vegetable oil in a large saute pan over medium high heat. Add the garlic, shallots, and ginger and cook for 3 minutes, allowing everything to turn slightly golden. Add the sweet potatoes then cover and cook for 5-7 minutes stirring once to prevent burning but allowing the sweet potatoes to get a slight crust on them. Stir in the soy sauce then cover and turn heat to low.
  2. Cook for a final 3 minutes then set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!

I did cheat a little in using Alton Brown’s sushi rice recipe, figuring I had enough work figuring out the right sauce to vegetable ratio.  For rolling the sushi I watched a few videos to get the idea and used plastic wrap to make up for my lack of a mat. I served the sushi with some siracha sauce since fresh wasabi is not an easy to locate ingredient at my local market, and also skipped the soy sauce.  I was surprised in how easy these were to roll, even without a bamboo mat!

Trust in Me

Braised Eggplant in Spicy Garlic Sauce

Braised Garlic Eggplant

Eggplant is a standard ingredient in my house, it can be cooked in so many ways and essentially goes with everything.  However I tend to always prep it the same way – pressed – and cook it one of two ways: stir fry or baked.  I’ve branched out once before with poached eggplant and wanted to do that again, even it meant having pasta on hand just in case.  So I searched the internet, and my cookbooks, and decided to give braised eggplant a whirl after seeing claims of a softer more flavorful dish.  It’s closer to how eggplant is cooked in most Oriental restaurants and I liked the idea of the eggplant absorbing more sauce, and with that more flavor.  This cooking method also meant I needed to salt my eggplant, instead of pressing it, to insure it was as “dry” as possible for maximum sauce.

Trust in Me

serves 4


3 Japanese (Ichiban) eggplant, roll cut


2 tbsp vegetable oil

5 garlic cloves, diced

1 tsp ginger, diced

3 scallions, diced

4 shallots (green onions), diced - whites and greens

1 thai chili, chopped

1/2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp water


  1. Salt the eggplant in a strainer and allow to sit for 30 minutes. Meanwhile chop and prep the remaining vegetables.
  2. Heat the oil in a large flat bottom saute pan. Add the eggplant and cook for 7 minutes, or until eggplant is soft. Add the garlic, ginger, and scallions and continue to cook for another 7-10 minutes.
  3. Meanwhile puree the white parts of the shallots with the chili, soy sauce, and rice vinegar - forming a sticky paste.
  4. Add the paste to the eggplant along with the water. Stir, cover, and cook for 10 minutes then add the green tips of the onions stir and Serve!