( Behind the cut )

 
( Soft Taco Filling: Potatoes and Green Chiles )

There was okra at the farmer's market today, and I've always got greens on hand, so I tried the following recipes for dinner.  The dal has terrific flavor, but I need to cook it longer to get a better texture.  I used kale instead of the mustard greens and spinach.  Good, but next time I will use kale and chard.  We're all a little iffy on the okra ( Read more... )

GOAN SPICED AUBERGINES

• 2 medium aubergines (eggplants), washed and cut into 1/4-inch rounds
• Kosher salt, as needed
• 6 tablespoons gram flour (chickpea flour)
• 3 teaspoons rice flour
• 1/2 teaspoon red chile powder

Chickpea Dal with Mustard Greens and Tomato
From the Matthew Card collection
Serves 4 Introduction

Ladle this dal over brown or basmati rice, or serve it with poppadums. While you can deep-fry or toast poppadums, the easiest way to prepare them is to pop them into the microwave for 30 seconds to 1 minute ( Read more... )

These are both really good.  Delicate flavors, and part of The New McDougall Cookbook.  The chickpeas are even good without the raisins, though I wish I'd remembered to put them in.

Moroccan Chickpeas

2 c. dried chick peas
2 Q cold water
1 bay leaf
2 cloves garlic, crushed
1 cup chopped onion
2 T chopped fresh parsley
1 cinnamon stick
1 t ground ginger
1 t ( Read more... )