Curried Eggs

.... curried scrambled eggs ...
"from seriouseats"

1 medium onion chopped
1 medium tomato chopped
4 eggs
1/2 tsp chili powder
1 hot pepper (Thai or Serrano)
1/2 tsp garlic
1/2 tsp shredded ginger root
1 T oil in frying pan


1. Fry the onion for 5 minutes until softened and beginning to caramelize.
2. Add ginger, garlic and chili powder and continue to stir.  Also add the chopped tomato as well and drive off some of the liquid.
3. Add 4 eggs and scramble until it is as you desire your eggs.

I found this recipe in an Indian Cook Book I have at the lake and Bonnie and I had it for breakfast a number of times in the past two weeks.  I went to type the recipe into the blog and didn't find time, but I am doing it tonight so that I can make this in Calgary.

Here is another recipe that is close:  Curried Scrambled Eggs  It add turmeric to the mix which should be lovely as well.

I have a tip for the ginger which you may already know.  Buy a large piece of the ginger, then shred it and put it in your freezer in a small plastic container.  Just take out as much as you need.  Or even a better tip, as Rebecca told me.  Just buy the bottle of ginger and garlic paste and have it in your fridge to use when you need it.

Granola Bars

Title: Granola Bars         submitted by Marina Wood

Description:

These are the yummy squares you guys snacked on at my house!

Ingredients:

4 Cups     uncooked oats (not instant)

1 Cup       packed brown sugar

1 tsp.       Vanilla

1/2 cup    shredded coconut

1 cup       chopped nuts (we used shredded almonds)

3/4 cup    melted butter

1/4 cup    honey

1/4 cup    corn syrup

1 cup       Rice Krispies

1 cup      Chocolate Chips

NOTE:   The amounts for the nuts, krispies and coconut are just estimates

Directions:

Combine all ingredients into a large bowl, mix with well greased hands and press into a greased cookie sheet. 

Bake at 450 degrees for 8-10 min.   or until light golden brown.

Cool and cut into squares. Store in air tight container to stay chewy!

Light & Crispy Waffles

		Description: This is a nice light, airy, delicious restaurant quality waffle.   Well worth the extra time to make! Ingredients: 3/4 c. flour 1/4 c. cornstarch 1/2 tsp. salt 1/2 tsp. Baking Powder 1/4 tsp. Baking Soda 1 c. buttermilk     OR (not both!) 1 c. milk, less 1 Tblsp.& Add 1 Tblsp. vinegar- this is how you make buttermilk if not on hand 6 Tblsp. olive oil or vegetable oil 1 egg yolk 1 egg white 1 Tblsp. granulated sugar 1/2 tsp. vanilla Directions: 1.   Stir together dry ingredients in one bowl 2.   In separate bowl, combine milk, vinegar, egg yolk, and oil. Whiskk with fork. 3.   In a third bowl, beat egg white until nearly soft peaks.   Sprinkle sugar while shipping until glossy, Gently stir in vanilla 4.   Pour milk mixture into dry ingredients and whisk until blended.   Fold in egg white mixture with spatula. For a four inch waffle, about 1/3 cup batter fills the waffle iron for each waffle, but the amount you need to fill your waffle iron will very according to the size. Number Of Servings:10 Preparation Time: