Sizzling Spices Indian Cuisine

Sizzling Spices Indian Cuisine

We were in Gainesville yesterday and 
decided to try this restaurant.
I had the goat curry and
Gary has the lamb curry.
Now I can say I've had goat meat.
We both ordered medium heat;
glad we didn't order them hot.

Nonetheless, both were delicious.

Apparently their dinner menu is quite expensive,
glad we opted going for lunch.

Spicy Dill Pickle Spears

 
Spicy Dill Pickle Spears

6-8 pickling cucumbers, ends removed, cut into 6-8 spears

2 cups white vinegar
2 cups distilled or spring water
4 tablespoons pickling salt
2 tablespoons granulated sugar

Per jar:
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
1/2 teaspoon dill seeds
1/4 teaspoon coriander seed
1/4 teaspoon celery seed
1/4 teaspoon dried ground turmeric
4 whole allspice seeds
4 whole cloves
1 crushed garlic clove
1 bay leaf
1 tablespoon fresh dill sprigs, leafy part

Cut cucumbers into spears and set aside. Add per jar each of the herbs and spices. Stuff cucumber spears tightly into jar within half an inch from the top. If spears are too long cut a bit off. Heat vinegar, water, salt, and sugar till all is dissolved. Do not use tap water because the chlorine makes the mixture cloudy and the liquid mix may not be correct. Pour liquid over the cucumber spears to within half an inch from the top. When cool refrigerate for 10 days to 2 weeks before tasting. Hope I can last that long before tasting these. Nothing better than homemade spicy dill pickles. Makes 4 pint jars of pickles. Yummy and good for you too.

Quick Italian Baked Chicken Thighs

Quick Italian Baked Chicken Thighs

4 boneless, skinless chicken thighs
3 medium heirloom tomatoes
6 garlic cloves, minced

1 tablespoon Mrs. Dash
1 tablespoon dried oregano

Place chicken thighs in an 8 x 8 inch glass baking dish.
Sprinkle with Mrs Dash (salt substitute)
Remove core and slice tomatoes into 3/8 inch rounds
Place tomato slices over the thighs.
Sprinkle dried oregano over tomatoes.
Sprinkle minced garlic over the top.
Bake in 350 F oven for 30 to 40 minutes.
Serve with small baked potatoes or pasta.
The fragrance of an Italian kitchen was heavy in the air.

Enjoy !

Stir Fried Japanese Eggplant

Stir Fried Japanese Eggplant

1 extra long Japanese eggplant
1 tablespoon olive oil
1 teaspoon chili oil
1 tablespoon toasted sesame oil
3 garlic cloves minced
1 tablespoon fresh ginger micro grated
2 tablespoons GF soy sauce
1 teaspoon Mrs. Dash

Cut eggplant into thirds crosswise,
 then cut each length into six spears.
Stir fry in olive and chili oil till soft.
Add garlic, ginger, soy sauce, and Mrs. Dash.
Continue to cook stirring to coat all pieces.
Garnish with green onions, chives and/or sesame seeds.
Serve immediately over rice or as a side dish.
This larger eggplant skin was a little tough.
Next time I may score down the length with a fork.

I made this again and this time I peeled the eggplant.
The peeled eggplant is much better as
it absorbs the flavors nicely.