HEALTHY EATING IN SEPTEMBER WEEK56 QUOTE 56

"How often a good meal is ruined by 'inadequate' vegetables! The French hold vegetables in such high esteem they frequently serve them as a separate course."
AUSTRALIAN ALL COLOUR COOKBOOK": Compiled by Tess Mallos.


This is the second post to do with cooking healthy foods using ingredients which people often see as unusual or difficult.
As I said in "I'm Confused" What is Healthy Eating?" Week 51 Quote 51, I like to eat all the varieties of fruit and vegetables that are on offer each month, and moving around different protein foods.


>> AUBERGINE FLATS <<

Aubergines (also called Eggplant) have a useful amount of Vitamin A,B,C and fibre. It's low in salt and calories and is cholesterol and fat free. It has a unique deep purple glossy skin which needs to be smooth and firm when bought. Traditionally aubergines were used in cooking throughout Asia, the Middle East and the Balkan area. Today they are appreciated by a much wider world audience. Many people have never eaten aubergine, so here's a simple but deliciously tasty recipe you can start with.
We eat these as a part of a meal and also as an appetiser - waiting for the meat on the BBQ ..... Always addictive - you can't stop at one!

Wash and thin slice the whole aubergine. Put a lavish slurp of olive oil on a large baking tray and coat both sides of each slice. Lay out the slices on the baking tray and grate parmesan cheese over and scatter dehydrated garlic (or spoon fresh crushed garlic)on the top.
Put into a preheated oven at 190*c (I use oven fan), for 15mins or till browned and a little crispy.

>> DHAL <<

Lentils originate in The Middle East. They say the nutty flavour of lentils is what makes them appealing. My family absolutely LOVE eating dhal. To them lentils are soul food. It's a great meal when camping - nutritious, easy to cook and fills big empty tummies!
Lentils need to be eaten with other grains, such as rice or whole grain bread, then they become a complete protein.
The protein content of half a cup of cooked lentils eaten in this way, is equivalent to the protein in one egg.
Lentils are a good source of Vitamin B, they have no fats but do have lecithin which helps to deal with fat.

Olive oil
1 sliced onion
1 large garlic clove
1 cm slice fresh ginger
1  1/2 teaspoon coriander seeds or
      powder
1 teaspoon cummin seeds or 
      powder
1/2 teaspoon black pepper corns or
      powder
1 teaspoon salt
2 teaspoons Garam Masala
2  1/2 cups red lentils (these are 
      quick to cook)
                                                                   5 cups water
                                                                   1 tin coconut cream 

Slurp olive oil into t medium sized pot. Add onion and cook for 5 mins on a low heat. Put garlic, ginger, coriander, cummin, pepper, salt, and garam masala into a mortar and pestle - crush and grind. Spoon into the onion pot and keep cooking 5 more minutes.
Add red lentils stir through then add water, stir. Turn up the heat and cook on medium-high for 10 mins, then turn back down to low for 15mins. Stir every few minutes. Add the decadent coconut cream, stir and cook for another 5 mins. Serve with steamed rice

THISWEEKWITHTHEKIDS ~ Be BOLD and cook using a main ingredient that is 'new' to you. If you're stumped for ideas have a look at recipes from a different culture to your own - you could get the kids to choose, then help make it.
Cathy