Grilled Eggplant with Indian Spices

I pulled this from the internet, looking for something a little more interesting than the usual grilled eggplant. It's just a spicy tomato coating -- gives it a nice little something. We served it with lamb burgers. Bet it would be good cold in a salad, too.

1 eggplant, sliced into 1/4 inch slices

½ tsp Ground coriander
1½ tsp Ground cumin
1 tsp Turmeric
¼ tsp Cayenne

3 tbsp Oil
1/4 tsp Mustard seeds
1/2 tsp Fennel seeds
1 tsp Minced ginger
1 tsp Minced garlic

1 large chopped tomato

Salt, to taste

Brush eggplant slices with oil and grill, turning once, until lightly browned and soft.

In a small bowl, mix cumin, coriander, cayenne pepper, turmeric and salt.

Heat oil in a skillet. Sputter fennel and mustard seeds, add tomatoes, ginger, garlic, and all the dry spice ingredients. Over low heat, cook until the mixture thickens. Add grilled eggplant slices, coat them well. Serve hot with Indian bread.

Note: the sauce can be made ahead of time and refrigerated until needed, and reheated on the grill while you're grilling the eggplant.

"The Best things in Life Are Right Here in Cleveland" Lyrics

I know this isn't a recipe but everyone on the internet had these wrong so I need to write them down:

The best things in life are right here in Cleveland,

there are friendly people here.

Getting around is easy here,

we're a town where great things happen all year.

You can live in the country and be minutes from town -

catch a show, catch a night club, or just shop around.

The best things in life are right here in Cleveland,

from the Flats to the Cleveland Zoo.

From the Playhouse to Karamu --

We're a big league city, we're little league too.

University Circle, Blossom and the parks,

make it clear, very clear, that

Cleveland's a great place to live, 'cause the best things in life are here,

yes, the best things in life are here.

Now, does anyone know both verses to the Lawson's "Roll on, Big O" Song?

Omphoy Cocktail

1 part freshly-squeezed lime juice

2 parts St. Germain

2 parts Hendricks gin

3 parts club soda

shake and serve on the rocks with a wedge of lime.

Red Velvet Beet Puree Cupcakes

Just adding the link from another recipe blog that I enjoy -- the excellent and original "Coconut and Lime". This makes a wonderful moist cupcake -- light chocolate flavor, not too sweet. I was not crazy about the frosting -- would go with a cream cheese frosting next time.

http://coconutlime.blogspot.com/2009/05/cant-beet-red-velvet-cupcakes.html

Donna's Macaroons

3 tblsp melted butter
1 egg slightly beaten
1/4 c sugar
7 oz shredded cocoanut

Preheat oven to 325 and grease a cookie sheet. Mix all ingredients, shape into balls about 1 1/2" across, bake for 15-20 minutes. Loosen bottom of macaroons immediately.

Lynn Wiley's Mulligatawney Soup (Curried Chicken Soup)

A very satisfying soup -- can be made in a hurry if you use leftover cooked chicken and chicken stock.

Ingredients:
1 chicken
1 onion, stuck with 6 whole cloves
4 ribs celery
1 large carrot, quartered
6 cups water or chicken stock

1 can chickpeas
1 cup cream (or 1/2 c yogurt mixed with 1/2 cup milk)
1 cup cocoanut milk

1/4 cup butter or ghee
1 tbsp turmeric
1 tbsp ground coriander
1 tsp fresh grated ginger
3 cloves garlic, minced
1/2 tsp cayenne, or to taste

Chopped fresh coriander

Make chicken soup:
Put chicken, celery, onion, carrot, and stock in a pot and simmer until chicken is cooked. Strain and reserve the liquid. Remove chicken meat and carrot, chop into pieces, and reserve.

Make bean-milk-cocoanut mixture:
Put peas, milk, and cocoanut milk in a blender and puree.

Seasonings:
In the orginal stock pot, melt the butter. Add the spices and saute, stirring, until fragrant (about a minute) Add stock and bring to a simmer. Add bean-milk-cocoanut mixture and bring to a simmer. Add chicken pieces and carrot pieces and simmer again. Ladle into bowls and garnish with fresh coriander. Reheats well. Good with naan.

Hot Asparagus Hors D'Oeuvres

8 oz. cream cheese
3 oz. blue cheese
1 egg
1 pkg frozen asparagus spears
Thin white bread slices (rolled and crusts removed)
½ c. butter, melted

Cream cheeses and egg. Spread cheese mixture on the rolled bread and wrap around one asparagus spear. Roll in melted butter; freeze; when frozen, cut into thirds; bake @ 350 degrees as many as needed until light brown on bottom, about 10 minutes. These keep nicely, unbaked, in the freezer.

Source of this recipe -- Carol's MHC cookbook?