Cooking…for the halibut

To-Try Recipe #21: Eggplant, Red Pepper and Spinach Curry

I made this one a long time ago and had written down that it was, “delicately flavored and dreamy.” Bah!  It was neither and I don’t know why I ever thought it was good. I must have been really hungry back then!

Although it’s called a “curry”, it’s the kind that you spice manually instead of using pre-mixed curry paste or curry powder. But I like pre-mixed curry paste and curry powder!  Either one would have been an improvement over this one, which had cumin, cinnamon, cardamom, coriander, turmeric, and cayenne pepper for the spices.  And even with all those spices, it still came out bland.

Keep or Discard?  Discard, definitely

 

To-Try Recipe #22: Shashuka Egg Tomato Bake

This is from Good Housekeeping magazine, which I wouldn’t expect to be a source of good recipes for my taste nowadays. It used to be, but I’m not into heavy use of oil or salt or sugar, plus I like more spice than their recipes typically call for. But I was wrong, happily so.

It’s simply a little onion and garlic sauteed, then cumin and tomatoes added.  You add some baby spinach leaves, then crack an egg in (okay, they said crack eight eggs in, but I made do with one), and bake it for about eight minutes.  Delicious!

Keep or Discard?  Keep and treat myself from time to time