Recently I was talking to Chicafeliz and she commented on how everything I cook is complicated. I don't think so, but I think that when she has been to over to eat, I have made complex meals. I don't usually serve guests sopa seca or macaroni and cheese, I try to make something special.
In fact, yesterday, lunch took me about 10 minutes and two pots to prepare. We had Polish sausages with sauerkraut, steamed broccoli and a salad made from chopped cucumbers and tomatoes.
Today, I went to MELL while Husband attended his Spanish class. While I was there I browsed the magazines. I copied down this recipe on a scrape of paper, Stir Fried Tofu and Eggplant, which I made today. I had a couple of boxes of firm tofu gathering dust on the kitchen shelf. I bought the tofu because I had this deluded notion that if I had tofu I would actually use it. After about 6 months (this stuff keeps forever in those little boxes) I finally substituted one box for panela cheese in Saag Panir but there was still one box sitting there. Yesterday, I bought 4 eggplants. We like eggplant, I make stuffed eggplant, eggplant Parmesan, caponata and I have a lovely spaghetti sauce recipe that uses eggplant. My big motivation was that the eggplants were $14.00 mxp a kilo! I also have a lot of Thai basil that I grew so I thought that would be even tastier than the regular basil. Good thing because all my regular basil died, I have no idea why, it just did.
Back to the stir fry, it was really good, it was simple and it used stuff that I had in my house. What more can you ask?
I just looked online and it was Sunset magazine! Click on the link for the original recipe, photo and nutritional information.