A Wam Drink for a Cold Day

 Yesterday, I decided I wanted chi instead of coffee. Unfortunately, I had used up all of my prepackaged chi, so, I embarked on discovering how to make my own. It's always been a mystery exactly what combination of spices made that wonderful warm, spicy flavor. After looking at several interesting recipes, including a chi spiced mango bread pudding recipe I am considering trying, I decided the most common combination included cinnamon, cloves, coriander and ground ginger. I made myself a stock mix and tried it out using a good loose black tea in my coffee-maker.

Chi Tea Spices

1tsp ground cinnamon
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger

Combine spices in a small bowl and mix well. To make tea in a Automatic drip coffee-maker, place a filter into the basket. Add 1 Tbsp good loose black tea per cup into filter (I used Teavana Golden Monkey Black Tea) and add 1/4 tsp chi spices. Brew and enjoy!

Note: Although I have not tried it, I am guessing you could add the spices directly to brewed tea (or coffee). Add milk or cream and sweetener (I used honey) as desired.

Eggplant and Cauliflower

Today, I decided to finally test out an Indian-spiced recipe. This week in the share, we received a very large head if cauliflower and another late eggplant. I have been set up with Indian spices for quite a while. I just haven't had what I felt was the proper combination of vegetables to make a dish. I don't think I've ever mentioned that I prefer vegetarian Indian food. I ran across what looked like a beautiful recipe for Indian Spiced Eggplant and Cauliflower. Sounded good to me, so here's my version.

Indian-Spiced Eggplant & Cauliflower Stew

Adapted from http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

• • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon mustard seeds
  • 2 tablespoons canola oil
  • 1 large onion, sliced*
  • 2 cloves garlic, minced*
  • 1 teaspoon finely ginger paste
  • 3/4 teaspoon salt
  • 1 1-pound eggplant, cut into 1-inch chunks*
  • 3 cups cauliflower florets*
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup water
  • 1/2 cup nonfat plain yogurt, (optional)

1. Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

*CSA Ingredients

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