Recipe adapted from Eating Well 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon mustard powder 2 tablespoons olive oil 1 large onion, sliced 2 cloves garlic, minced 3/4 teaspoon salt 1 1-pound organic eggplant, cut into 1-inch chunks 3 cups cauliflower florets 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed 1/2 cup water Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.
I've been in Dubuque nearly six months without an official pizza joint. In Lincoln it was Isles (the Mona Lisa Pizza) and in Milwaukee I loved Lisa's (sausage, mushroom all the way!). In Northern Virginia I sank so low as to order Pizza Hut. But this week I've found and chowed at not one, but TWO great pizza joints in the DBQ area. Uno's Pizzeria in Plattville, WI is the place for deep dish. Jeff and I ordered our pizzas "a la mode." This included the customary cheese on the bottom of the deep dish as well as a hefty layer of mozz on top. Awesome! Today for lunch the ladies at work introduced me to Dubuque's favoite pizza-- Happy Joe's . With an interior that resembled a circus and an insanely gooey 6" personal pizza for $5, this may become my new spot! I can't wait to share it with Jeff. I'm a huge fan of black and green olives and mushrooms on my 'za. Anyone decidely anti-shroom or olive? I know you're out there!
I picked up my first half CSA box today....so exciting! I couldn't wait to get home to check out the contents. This year I ordered an every other week half share from Tree of Life Farms and CSA in Cuba City, WI. Their produce always wows me at the Dubuque Farmer's Market, and this week's box was no different. While I have big plans for the head of green cabbage (I'll be eatin' coleslaw for breakfast) the pound of adorable, sweet carrots, and even the bunch of beets (raw beet salad!), I didn't have any ideas for the turnip greens. I'd never eaten them, let alone cooked them before, so I did some research on the interwebs. I found out that turnip greens are very bitter and incredibly healthy, with more nutrition ounce for ounce than kale! I also learned that the traditional Southern cooking method marries turnip greens, salt pork, and rice and beans. Now that was something I could get behind! So I ran to the grocery store, bought me some bacon, shallots, and...
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