Day 18 Katie is cookin' again, 2 more recipes

Potato and Chic Pea Curry ✓+ pg 131.

Curry is a great fall spice. It's warm and exotic flavors are great for all the root vegetables getting ready to be harvested and brought to the table. This recipe didn't actually call for curry powder, which is what I usually use, it broke it down in to specific spices- turmeric, coriander and cumin. Chris and I made this together and it was like a Spices 101 class with an emphasis on pronunciation. This dish uses lemon juice and molasses which are a great addition to a standard curry fare, but one ingredient that could be substituted is the apple juice. 4 cups (!) apple juice is what the dish is simmered in and the potatoes actually cook in it. I think the sweetness is too much for me. If I make this again I would either cut with veggie broth or diluted with water. A tasty meal with garlic nan bread (found at Trader Joe's frozen section) and a simple spinach salad. Serves 6

Eggplant with Pine Nuts ✓+++ pg 87

5 cups of Grapeseed Oil!!! Really?! yup. Fried eggplant is delicious. I think I ended up using more like 2 cups because I sauteed the eggplant instead of frying. This was also delicious. As with many of the recipes in this cookbook, the ingredients are uncommon, the combination of foods is at times questionable, the prep instruction are written in block paragraphs and the amount of vegetables to be chopped, diced and minced are over the top. And then you roll up your sleeves, pull out the beautiful produce and start smelling the spices and magic happens. This recipe was another treasure. The sauce is soo easy and soo good. The end result is simple and scrumptious, who knew eggplant and pine nuts go together like peas and carrots? Serves 4.

Trader Joe's is coming to Portland Maine Friday October 29 at 87 Marginal Way. They have a great, great, great selection of food, check them out!