Yet another lovely dish I make on a regular basis:

Ingredients:

• Canola or vegetable oil
• 1 tbsp. Cumin seeds
• 1 onion
• 3 cloves garlic
• 1 tsp. chili powder
• 1 tbsp. coriander seeds, crushed
• 1/2 tsp turmeric
• 1/2 tsp curry powder (I use Sharwood’s Mild)
• ~1 pound ground turkey
• 1 bunch or 1 bag of spinach
• Salt

Steps

• Dry-roast the cumin seeds until they begin to smoke. Use a mortar/pestle to  give the cumin a brief crush.
• Heat the oil in a pan on medium-high heat. Add the cumin seeds and wait until the seeds begin to sizzle.
• Add onion, sizzle for around five minutes
• Add the spices. Cook another five minutes
• Drop in the turkey. Sprinkle over some salt. Stir frequently to break up the turkey.
• After the turkey appears cooked, probably about seven minutes.
• Thrown in the spinach and cook until the spinach is read to eat.
• Salt to taste. Serve over rice.

So, I moved last month, and now I have a functioning oven (don’t ask). So far, I managed frozen pizza, but I wanted to give an attempt at something not out of a box.

And so:

Operation Roasted Vegetable

Ingredients

a photo of a lovely meal (aka why I don't foodblog)

• One head garlic
• One red onion
• Two medium/small zuchini (or one monster zuchini)
• One Japanese eggplant
• One red or orange bell pepper
• Two golden potatoes
• One medium tomato
• 6-10 mushrooms
• Olive oil
• Spices

Steps

1. Preheat the oven to 350F
2. Slice eggplant into long slices and lay on plate; sprinkle with salt, set aside.
3. Slice bottom off the head of garlic, leaving the head intact.
4. Bring out a deep-sided baking pan (glass works best). Pour a dollop of oil into pan; place head of garlic bottom-down into the oil (so the raw side of things is covered.
5. Wash and slice the remaining veg and throw them into the pan. I sliced most of them into thin vertical slices, except the tomato, which I sliced into rounds.
6. A note about the potato. Because the potato will take longer to cook than the rest, cut the potato into smallish chunks. Don’t omit it, as it will add a nice base to the dish.
7. So once everything is in the pan, drizzle over some olive oil and toss the veg.
8. Sprinkle on some salt, pepper, garlic, and a dash of chili flakes.
9. Put the pan into the oven.
10. Bake for an hour to 90 minutes, depending on how much veg you have. Remove the pan twice during the baking period to toss the veg around.
11. Once you can pierce the potatoes with a fork, you are probably done. Remove pan from oven and let sit for five minutes or so.
12. Serve.

YUM.

Have you visited FoodGawker.com yet?  If not, settle in because you’re going to be here for a while.

Some spectacular samples:

Trying to ward off the Bubonic plague? Have a Calisson.

un(e) Calisson

Who wants a heart attack? Why not try these Peanut Butter-Bacon cookies?

mmm, bacon

And finally, some assorted dips:

Great Guacamole

perfect guac

and Excellent Hummus

I think we can all agree that hummus is wonderful