Dinner for Two...pigs

Zucchini Curry

1/2 tsp. yellow or brown mustard seeds
1/2 tsp. cumin seeds
2 or 3 garlic cloves, chopped
1-2 tsp. chopped jalapeno chile
2 tsp. grated peeled fresh ginger
salt 1 Tbs. curry powder
1/2 tsp ground corriander
3 Tsp. vegetable oil (I always use olive oil)
1 large onion, thinly sliced
3 med. to large zucchini, cut into 1/2 inch slices or 1/2 moons
1 can unsweetened coconut milk (I use Trader Joe's Lite)
1/4-1/2 cup chopped cilantro
1/2 cup toasted nuts (cashews, peanuts, pecans)



Toast mustard and cumin seeds in skillet over moderate heat for about 2 min, shaking pan, until fragrant and mustard seeds start to pop.
In a mortar and pestle (or mince and mash with a large heavy knife- I use a huge granite mortar and pestle, a most satisfying piece of equipment) pound garlic, jalapeno, ginger and a tsp of salt to a paste. Stir in curry powder, coriander, and toasted mustard and cumin seeds.
Heat oil in 6-quart wide heavy pot over moderately high heat until hot but not smoking, add onion and cook for about 8 min. til golden. Add curry paste, cooking for about 2 min. more. Add zucchini and cook 3-5 min, add coconut milk and a tsp. of salt. Bring to a boil, then reduce heat and simmer, covered until zucchini is tender. Sprinkle with cilantro and nuts and serve with rice.

from Gourmet Today edited by Ruth Reichl



Chard with Raisins and Pine Nuts



1 bunch of chard, stemmed (I chop the stems and cook them first in the oil) and finely sliced
2 or 3 Tbs. olive oil
2 or 3 Tbs. pine nuts (or any kind)
garlic, chopped (however much you like-I can use up to a whole head)
3 or 4 Tbs of raisins, dark or golden
salt and pepper

Heat oil in large heavy pot or large skillet over high heat and add garlic and pine nuts, saute til golden. Stir in raisins, cooking for a minute and then add the chard a couple of handfuls at a time, cooking until completely wilted. Add the salt and pepper anytime.

Hugh and I ate this with roasted fish.