All right, lady, give up your recipes.
As for me, I just ate half a leftover Cuban sandwich.
Okay...(And I love Cuban sandwiches! Yum...Have to make them at home though as no one around here sells them...)
Kidney Bean and PB Stew--from Madhur Jaffrey (THE QUEEN of Vegetarian and Indian cuisine...)
1.5 cups dried kidney beans, soaked and cooked, or canned beans, drained and rinsed
1 medium onion, diced small
1/2 green pepper, diced small
2-3 cloves garlic, minced
1 tsp ground cumin
8 oz. tomato sauce
1.5 tblsp peanut butter
Saute onion, pepper and garlic in a little olive oil til onion and pepper are translucent but not browned..
Add Cumin and saute until the spice is toasted and fragrant. Add tomato sauce and let sauce simmer for a while...(we also added fresh tomatoes from the garden and it was really yummy) Mix the peanut butter with warm water until it is smooth and creamy and no longer clumps--you'll know you have the right texture when it sort of evens out.....this is 4-6 tablespoons of water depending on how oily your peanut butter is..We use an unsweetened organic brand that is nothing but peanut butter...Let the sauce simmer a few minutes, add the prepared cooked beans and let the whole simmer for ten-fifteen minutes. Great with a crusty bread, though we don't eat much wheat these days.
The Greens Gratin..(off the cuff actually)
Go to your garden and cut enough greens to fill a large colander--or buy a couple of bunches at the store
we used rainbow chard last night and it was delicious. Remove stems, chop fine and braise with a little onion.
While the greens cook, crack some eggs into a bowl and add some milk...(I think I used about four eggs and about 1/2 cup of soy milk) regular milk or soy works...Grate some nutmeg, add a pinch of cinnamon, healthy grindings of pepper and salt...Add the greens to the egg mixture and and put in a baking dish--like a pie plate--and bake in the oven at 350 degrees for a while...uhm...about 15-20 minutes? or until set. Sorry, this is about as technical as I can get when I make things up....
The Eggplant is also easy: (From the Africa New Cookbook)
cut up eggplant (1 large, 2 medium, or several smaller) into cubes, salt and let drain for half an hour, dry off.
Saute the eggplant in olive oil until browned, let drain. Chill
Meanwhile, make dressing...juice of one lemon, a clove of garlic--minced or pressed, 3-4 tablespoons olive oil, salt, pepper, and 1/4 cup (plus or minus) of peanuts--finely chopped or ground. (I use one of those funky things you wham up and down to cut stuff...) Mix the dressing and add to the eggplant...