Still Life: Sweet and Sour Soup with Pineapple and Basil/ Spinach Roll-Ups with Lime Chutney/ Eggplant with Garlic, Mint, and Chiles

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* Exported from MasterCook *

 

Eggplant with Garlic, Mint, and Chiles

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:45

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons peanut or canola oil

4 large garlic cloves -- minced

2 red serrano chili peppers -- cut in thin strips or

rounds

1 1/2 pounds eggplant -- cut in 1/8 " slices (if using a large

eggplant, quarter and then slice)

1/2 teaspoon salt

3 tablespoons mirin or sherry

2 tablespoons brown sugar

1 tablespoon soy sauce

1 tablespoon fresh lime juice

2 tablespoons water

1/4 cup fresh mint leaves -- coarsely chopped

 

Heat the oil in a large, heavy skillet or Dutch oven, and cook the garlic and

chiles over medium heat for 1 or 2 minutes.

 

Add eggplant and salt. Cook and stir for about 5 minutes.

 

Add mirin or sherry, cover, and cook for 5 minutes more.

 

Combine sugar, soy sauce, lime juice, and water. Add this mixture to the

eggplant, cover again, and let cook over medium heat another 10 to 15 minutes,

stirring occasionally.

 

When the eggplant is very tender, add chopped mint, stir, lower the heat and let

simmer just a few more minutes.

 

Serve over rice, topped with a light sprinkling of mint and cilantro if desired.

 

Description:

" Garlic, mint, and chile are frequent companions in Thai cooking.

Eggplant, with its unique capacity to absorb strong flavors and become

meltingly tender, is an ideal meeting ground for this trio. "

Cuisine:

" Thai "

Copyright:

" 1994 "

Start to Finish Time:

" 0:45 "

 

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Per Serving (excluding unknown items): 139 Calories; 7g Fat (46.6% calories from

fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 533mg

Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Serve with Sweet and Sour Soup with Pineapple and Basil,

Spinach Roll-Ups with Lime Chutney,

and brown rice.

 

NOTES : I like to use the small slim Japanese eggplants for this dish. They

slice beautifully into neat little rounds. But if this type of eggplant is

unavailable to you, go ahead and use the regular size. It will work just fine.

 

About the serrano chiles: These small and brightly colored chiles are extremely

hot. Most of the heat is concentrated in the seeds. Depending upon your

tolerance, you may choose to seed (or partially seed) the chiles before slicing

them. In any case, wash your hands with soap and warm water immediately after

handling the chiles--especially before touching your face or eyes. If you don't

have access to fresh chiles, you can use crushed red pepper to taste.

Nutr. Assoc. : 1074 0 0 0 0 -9294 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spinach Roll-Ups with Lime Chutney

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:30

Categories : Appetizers Dips & Salsas

 

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound fresh spinach -- use only the most attractive and intact

leaves possible

1/4 onion -- cut into 1/4 " dice

1/2 lime -- cut into 1/4 " pieces (include, rind, but discard

seeds)

1 inch piece of ginger -- cut into 1/8 " thick slices

4 tablespoons shredded unsweetened coconut

4 tablespoons whole peanuts -- preferably roasted, unsalted

 

Lime Chutney:

1 small lime -- seeded and cut into eighths

1 tablespoon coarsely chopped fresh ginger

1/2 cup chopped onion

1/2 cup packed brown sugar

1/2 cup peanuts -- preferable roasted, unsalted

1/4 cup shredded unsweetened coconut

 

Remove and discard spinach stems. Clean the leaves well and spin dry. Wrap

snugly in paper towels and refrigerate until use.

 

Prepare onion, lime and ginger as described above. Please each item in a small

individual dish, cover and refrigerate until serving time.

 

To make Lime Chutney:

Combine all ingredients in a blender or food processor fitted with the steel

blade. Process until it acquires the consistency of a thick sauce (it need not

be perfectly smooth). Cover and refrigerate until serving time.

 

Just before serving, arrange the spinach leaves on a large plate or platter.

Place 1 piece each of onion, lime and ginger on the lower center of each leaf.

Add a pinch of coconut and 1 or 2 peanuts. Place the chutney in a small bowl,

with a small spoon, at the center of the platter.

 

To eat, place a delicate mound of chutney on top of the little pile of stuff in

the center of the leaf. Roll it up, tucking in the sides, and if possible, pop

it into your mouth all at one. You will be amazed at how wonderful this is!

 

Description:

" Crisp spinach leaves cradle a mixture of toasted coconut, peanuts and

tiny chunks of fresh ginger, lime and onion. Top each with a little

lime chutney (sublime!), roll it up and eat it in one bite. "

Cuisine:

" Thai "

Copyright:

" 1994 "

Start to Finish Time:

" 0:30 "

 

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Per Serving (excluding unknown items): 374 Calories; 20g Fat (45.5% calories

from fat); 10g Protein; 45g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

68mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 3 1/2 Fat; 2 Other Carbohydrates.

 

Serving Ideas : Serve with Sweet and Sour Soup with Pineapple and Basil,

Eggplant with Garlic, Mint and Chiles, and

brown rice.

 

NOTES : This might be the world's most exotic and exciting appetizer yet.

 

The chutney can be made days ahead. The spinach should be very crisp and fresh.

You can clean and prepare it a day ahead if it is kept very dry and airtight in

the refrigerator. The bits of onion, lime and ginger can be cut a day ahead.

Wrap them separately in airtight containers (or in plastic wrap ) and

refrigerate.

Nutr. Assoc. : 0 0 0 630 0 4408 0 0 26051 0 0 0 0

 

 

* Exported from MasterCook *

 

Sweet and Sour Soup with Pineapple and Basil

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:30

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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

3 medium fresh ripe tomatoes

1 1/2 tablespoons peanut or canola oil

1 cup coarsely chopped onion

2 tablespoons minced garlic

2 stalks celery -- thinly sliced on the diagonal

1 teaspoon salt

4 cups water

20 ounces canned pineapple chunks in juice

20 large fresh basil leaves -- coarsely chopped

1/3 pound fresh mung bean sprouts

 

Bring a saucepan of water to a boil. Core the tomatoes and add to the boiling

water for a slow count of 10. Remove from the saucepan and rinse under cold

running water. As you rinse then, gently pull off the skins. Chop the peeled

tomatoes into 1-inch chunks and set aside.

 

Heat the oil in a Dutch oven or large saucepan. Add onion, garlic, celery, and

salt, and saute over medium heat for about 5 minutes.

 

Add water and bring to a boil. Lower the heat, cover and simmer for about 5

minutes.

 

Add pineapple chunks with all their juice, and the chopped tomatoes. Cover

again, and simmer about 15 more minutes.

 

Just before serving, add basil and bean sprouts to the hot soup. Simmer,

covered, for just a few minutes, then serve.

 

Description:

" This lively soup abounds with contrasts in flavor and texture:

juicy, soft pineapple chunks, crunchy celery slices, barely cooked

mung bean sprouts, tart fresh tomato, pungent basil leaves, a generous

amount of fried garlic, and more. "

Cuisine:

" Vietnamese "

Copyright:

" 1994 "

Start to Finish Time:

" 0:30 "

 

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Per Serving (excluding unknown items): 186 Calories; 6g Fat (25.1% calories from

fat); 3g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 571mg

Sodium. Exchanges: 2 Vegetable; 1 1/2 Fruit; 1 Fat.

 

Serving Ideas : Serve with Spinach Roll-Ups with Lime Chutney,

Eggplant with Garlic, Mint and Chiles,

and brown rice

 

NOTES : The whole soup can be made, short of adding the bean sprouts, several

days in advance.

 

Frozen or dried basil leaves will also work in the recipe, although the result

will be less intense.

Nutr. Assoc. : 0 1074 0 0 0 0 0 0 0 4189