broth/eggplant soup& stirfry yuuuuuuuuummmmmmmmyyyyyyyy

[Guest guest]

Hiya all!

Wow never thhought it would turn out to be this much of a deal, very new

here and i know that there is way to much talk about it already but i will

say that due to a comment in a email i checked out my mastercook and it DOES

NOT realize the diffrance between " imatation chick broth " and regular..lol

so i guess i might of did a boo boo;Sorry

 

But at the same time i have to agree with some of what christine said...I

really hate to change recipe and keep authors name on it...just doesnt seem

right...so i would much rather leave and post at bottom the changes....Hate

to say it some of the best veggie recipes are regular ones minus the bad

stuff lol so everyonce in a bit there will be a mistake ..i feel its life we

are all not perfect ...so i shrug it off....Bonni please DONT stop posting

recipes..and sorry you are having a bad day ..

Anyways thats my 2 cents about it and the last 2 cents from me ...there is a

recipe further down!

Warm Regards

Niccii

 

> " Christine F. Muehling " <CF_Muehling

 

 

>I'd much rather have a recipe in it's exact form, perhaps with someone's

>modifications listed at the bottom, than have substitutions made, not

>noted,

>and not be what I would have used.

 

>but they've substituted pasta for rice, salsa for marinara sauce, dill

>relish for capers, etc. Hardly what the author intended. Glad they

>enjoyed it, but they might as well post what they actually made, because

>IMHO, they've come up with an entirely different recipe!

 

 

 

 

 

* Exported from MasterCook *

 

Brazilian Eggplant Soup Serves 4

 

Recipe By : tweeked by niccii!

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons cooking oil

1 onion -- chopped

1 green bell pepper -- chopped

3 Cloves garlic -- minced

3/4 Cup long-grain rice

1/4 Teaspoon red-pepper flakes

1 3/4 Teaspoons salt

1 3/4 Cups canned crushed tomatoes in thick puree

(from one 15-ounce

can)

5 Cups water

1 Cup canned unsweetened coconut milk

1 1/2 Pounds Eggplant

1/4 Teaspoon fresh-ground black pepper

1 Tablespoon lemon juice

1/2 Cup chopped fresh parsley or cilantro

 

In a large pot, heat the oil over moderately low heat. Add the onion,

bell pepper, and garlic and cook, stirring occasionally, until the

vegetables start to soften, about 10 minutes.

 

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.

Bring to a boil and cook until the rice is almost tender, about 10

minutes.

 

Stir the coconut milk into the soup. Bring back to a simmer and then

stir in the eggplant. Simmer, stirring occasionally, untill just done,

(?)minutes. Stir in the black pepper, lemon juice,

and parsley.

 

VARIATION:

Instead of the eggplant , use one pound of tofu ,cut crosswise into

quarter-inch strips.

 

 

Notes i changed shrimp to eggplant also the variation,Not alll together to

sure on how long to cook? ideas anyone? hate to change with out mentioning

it...sorryNICCII

 

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* Exported from MasterCook *

 

Eggplant with Tofu

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Lb Japanese eggplant (about 3 cups sliced)

1/4 Lb tofu

6 T oil

2 Cloves garlic -- crushed (2 to 3)

1 red chili peppers -- seeded and chopped

(1 to 5)

10 sweet basil leaves -- (10 to 15)

1 T yellow bean sauce (yellow bean sauce from -- (1 to

3)

Thailand is saltier than

sauce from Hong Kong or China -- so season to taste)

 

 

Directions

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into

1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light

brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add

remaining ingredients; mix gently. Serve immediately, since eggplant and

basil turn dark if dish sits after cooking.

Makes 3 to 4 servings.

 

 

 

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NOTES : from Keo's Thai Cuisine by Keo Sananikone

 

 

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