Cauliflower Stew

Ingredients

1 head of cauliflower (1 kg)
1 mid size onion
1 large carrot (1 cup)
250 g minced meat
oil, quarter of a cup or less
tomato paste, 1 large spoon, watered down a little.

1. Wash and cut cauliflower into its branches. I make them around 5 cm wide.

2. Dice the onion and carrot. Put them in a pot with the minced meat and oil. Stir fry until minced meat releases its juices and then juices evaporate.

3. Add watered down tomato paste and stir a few times.

4. Add cauliflower to the pot, stir the sauce into the cauliflowers and fill with water until it covers the ingredients.

5. Bring the pot to a boil and then let it simmer. Cook until the cauliflower gets soft enough to insert a fork.

Afiyet olsun!

Zucchini Oven Chips

Stolen from Linda Oldenburg, Cooking Light August 2005

 Ingredients

• 100 ml dry breadcrumbs
• 100 ml grated fresh Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons milk
• 2 small zucchinis, sliced about 4-5 mm thick

Preparation

1. Preheat oven to 230°.
2. Combine first 5 ingredients in a medium bowl. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on a large cooking sheet. Bake at 230° for 30 minutes or until browned and crisp. Serve immediately.

Eggplant in a Pot

A pretty standard dish in my mother's kitchen, but it gets creative when I start cooking it. Easy to cook and if inspired by the Muse, very tasty, too.

Ingredients:

0.5 kg of eggplants, chopped big
0.25 kg of lean red meat, chopped
2 spoons full of oil
1 mid size onion, diced
1 carrot, diced
1 American size green pepper or a handful of Turkish size green peppers, diced. Red pepper works well, too. I add one for taste.
1 spoon full of tomato paste, mixed with enough water to make it runny
1 clove of garlic, diced

1. Put onion, carrot, greenpepper, oil and meat and stir fry until the meat releases its juices and then all juice is gone.
2. Add tomato paste. Stir for a minute.
3. Add eggplants, salt, garlic, water enough to almost cover the ingredients.
4. Leave to simmer until carrots are edible.

I'll let you know how it tastes. :)

Note from relative future: It's delicious!