Curry and Baba Gannouj

July 12-17 2010. Toby 19 1/2 months.

Toby's first experience with curry.

I had been missing eating spicy foods, mostly because a lot of commercial things like that contain onion, but also because during my pregnancy I couldn't eat spicy foods without getting major heartburn. I'm not huge on 'hot' spice, but I like spicy flavours, like curry, and up until now I had been keeping my food rather bland.

 I had been doing a bunch of research into cooking with spices and herbs that have healing benefits, with the intent of making food taste good without using salt, which I was trying to not pile into my toddler. But I also wanted to be able to enjoy what I was eating without wanting to use a ton of salt an an example and for health.

I got in a curry mood one night and added some to the rice I was making. Not a lot, just enough for flavour.
I added basil and garlic to my frozen vegetable mix for a bit of a 'sweeter' mate to the curry. And then I made hamburger patties that I had found that didn't have any additives or spices, but also didn't taste like cardboard.
Not much of an 'organic' meal, but it was something new for Toby!

Toby eating it.... well, at least the hamburger.....

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Chicken stir-fry with Oregano and Cumin

Fries

President's Choice frozen grilled chicken strips, with frozen mixed veggies. At the time I was all about FAST and dinner time is NOW because when dinner time is mentioned, toddler wants food instantly.
This is where I started using a lot more cumin too, which goes really well with chicken and pork.

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After Toby's proclaimed love for Baba Gannouj I started looking up some recipes so I could make my own, because most packaged varieties contain either mayonnaise or sour cream. 

Recipe:
1 large eggplant

1 can chickpeas, drained

3 cloves garlic

3 Tbsp tahini

dash of sea salt

1/4 cup olive oil

2 Tbsp fresh chopped parsley

Slice eggplant in half lengthwise and roast in 400F oven for approx. 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind

In food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth.
Slowly incorporate oil until well mixed. Mix in parsley by hand.

 Homemade Baba Gannouj!!