How to Make ItStep 1Toss together the eggplant and 1/2 teaspoon of the salt, and let drain in a colander 10 minutes. Rinse; pat dry.Step 2Drain the tomatoes, reserving the oil. Chop the tomatoes to equal 1/2 cup; reserve the remaining tomatoes for another use. Place 2 tablespoons of the oil from the tomatoes in a large nonstick skillet, and heat over medium-high.
YieldServes 4 (serving size: about 5 carrots)ByNargisse BenkabbouNovember 2018Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture.
Photo: Iain Bagwell; Styling: Heather Chadduck HillegasThis warming, sweet sauce is easy to make and is a delicious way to add flavor to a variety of foods. It& 39;s traditionally served with naan or popadam, but you can pair it with Manchego cheese, put it on sandwiches, or even swirl it into a bit of yogurt for a delicious dip.
Step 2Place poblano peppers on a foil-lined baking sheet; broil 8 minutes. Wrap in foil; let stand 10 minutes. Peel and coarsely chop. Combine peppers, tomatoes, onion, 2 tablespoons oil, juice, and salt in a bowl. Combine potatoes, oats, red pepper, flour, and egg in a bowl.Step 3Heat 1 1/2 tablespoons oil in a large skillet over medium-high.
How to Make ItStep 1Remove stems from mushroom caps. Finely chop stems; set aside caps. Stir together chopped mushroom stems, cream cheese, jalapeño, salt, and pepper in a small bowl. Stuff about 1 teaspoon mixture into each mushroom cap, rounding the filling to form a smooth ball.Step 2Place panko in a shallow bowl.
ByJulianna GrimesJanuary 2011If you like chile paste, try Thai Coconut Chicken. One of our readers loved the sauce so much that she served it as a satay sauce after adding a little peanut butter. This is a thin sauce, so if you prefer a thick sauce then you may want to reduce it before serving. You shouldn& 39;t let chicken breasts marinate for hours.