Lemon Cilantro Spahgetti

500g capelllini/spagheti
1 lemon
2 tbl Dijon
1/4th tsp sugar and salt
2 chicken breasts
salt and pepper
5 garlic cloves, minced
8oz (250g) grean beans/snow peas
1 c+ cilantro or fresh basil (Extra colantro good)

cook pasta
grate 2 tsp lemon rind in a bowl
and sqeeze 3 tbls lemon juice
add dijon, sugar and 1/4 tsp salt...mix
slice chicken. fry garlic and add chicken, salt and pepper
Chop into bite size pieces and add beans/peas to last 3 min of pasta h2o
rince and add everything

Indian Spiced eggplant and cauliflower stew

2 tablespoons curry powder, preferably hot Madras
1 teaspoon garam masala (maybe add a bit more)
1 teaspoon mustard seeds (we used dijon ~2 tble)
2 tablespoons canola oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks (more the better)
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 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.