Delicous Dishes with Susan: Day 4

July 11, 2012 Updated Jul 11, 2012 at 12:52 PM CDT

Thai Eggplant Curry

Ingredients

3 cloves garlic, minced

1 tablespoon ginger, minced

1 small eggplant, 3/4” dice

1 medium zucchini, ½” dice

2 tablespoons curry paste

2 stalks lemongrass

16 ounces lite coconut milk

2 cups chicken stock

Juice of one lime and zest

2 tablespoons Thai basil

1 pound medium shrimp, peeled and deveined

Olive Oil

Directions

Heat oil in pan and sauté garlic and ginger. Add chicken stock, coconut milk, eggplant, zucchini, curry paste and lemon grass stalks. Bring to a boil and add shrimp and a chiffonade of basil. Simmer over low heat for 20 minutes. Remove lemongrass stalks and serve over brown rice or whole wheat Udon noodles.

Chilled Carrot and Butternut Squash soup with fried Sage leaf

Ingredients

3 cloves garlic, minced

1 tablespoon ginger, minced

1 cup onion, diced

4 carrots stalks, chopped

2 cups butternut squash, peeled and cubed

1 green apple, cored and chopped

1/8 teaspoon chili pepper flakes

water

2 cups low sodium chicken stock

1 tablespoon olive oil

1 tablespoon lemon thyme

Salt and pepper

Directions

Heat oil in pan and sauté onion, garlic and ginger. Add carrots, butternut squash, apple and enough water to cover them. Bring to a boil. Once carrots and squash are tender add chicken stock, lemon thyme and pepper flakes and continue to boil for 2-3 minutes.

Using an immersion blender puree soup. Place pot in an ice bath to chill soup. Stir every few moments to release heat and evenly chill soup. Once cold add salt and pepper to taste and serve with a fried sage leaf.