1 1/2 eggplant cut into 1/2" cubes. Brown in hot olive oil in large skillet. You will need a LOT of olive oil. Remove when soft and drain on paper towel. Set aside with paper towel still wrapped around the eggplant.
Squeeze some of the olive oil out of the eggplant/papertowel and use this to saute 1 cup celery and 1 onion. Add 5 cloves minced garlic. Continue to saute and add 2 peppers (preferably 1 yellow and 1 orange). Once everything is cooked, add 1 big can of San Marzano plum tomatoes (squish them with your hands as you throw them in). Add the juice if you want to use the Caponata as a pasta sauce. Otherwise drain the tomatoes before adding them. Add the eggplant, 2-3 T Balsamic Vinegar, 2 T sugar, 2 T capers, 1 t kosher salt, 1/2 can tomato paste, 10 olives chopped, and 1/2 cup chopped fresh parsley. Add fresh ground pepper to taste. Simmer 15-20 minutes. Add 1/4-1/2 cup toasted pine nuts. You can serve it immediately as a sauce for pasta or you can put it in the fridge and serve it cold with fresh bread.
Friday, April 24, 2009
Roasted Puttanesca Pasta
In an oven pan, put: 2 containers of grape tomatoes sliced in 1/2s or 1/4s, 5 cloves garlic minced, handful of olives chopped, and 1-2 T capers. Add some olive oil, a splash of balsamic, and some hot red pepper flakes. Roast about 30 minutes. Meanwhile cook up 1/2-1 lb pasta.
To serve, place the pasta in a bowl, add the puttanesca sauce and top with a generous amount of chopped Italian Parsley and parmesan.
To serve, place the pasta in a bowl, add the puttanesca sauce and top with a generous amount of chopped Italian Parsley and parmesan.
Thursday, April 16, 2009
Murakami Guacamole
3 Haas avocados, pitted and peeled
1 roma tomato, seeded and diced (cut off top and squeeze tomato to de-seed!)
1/4 onion, finely chopped
1/2 lime
Handful of cilantro, chopped
salt and pepper to taste
basically just make sure you keep the avocados with lime juice on top to keep them from browning. only end up using about 1/2 of a lime, or about 2 tbs of lime juice. combine ingredients, you may need to mash avocados more if they are hard, but make sure to keep some chunks. add the cilantro, freshly chopped, last, along with salt and pepper to bring out all the flavors. If you let the guac sit for up to 1/2 hr and let the flavors combine, then that's even better!!
You can also add cumin, cayanne pepper, and garlic... but I don't... we didn't... I think simpler is better.
1 roma tomato, seeded and diced (cut off top and squeeze tomato to de-seed!)
1/4 onion, finely chopped
1/2 lime
Handful of cilantro, chopped
salt and pepper to taste
basically just make sure you keep the avocados with lime juice on top to keep them from browning. only end up using about 1/2 of a lime, or about 2 tbs of lime juice. combine ingredients, you may need to mash avocados more if they are hard, but make sure to keep some chunks. add the cilantro, freshly chopped, last, along with salt and pepper to bring out all the flavors. If you let the guac sit for up to 1/2 hr and let the flavors combine, then that's even better!!
You can also add cumin, cayanne pepper, and garlic... but I don't... we didn't... I think simpler is better.
Homemade Tortillas
Mix together:
2 cups flour
1 1/2 tsp baking powder
1 tsp salt (optional)
In a bowl or glass measuring cup microwave 3/4 cup water for 30 seconds. Add 2 tsp olive oil.
1 Tbsp at a time, add the water/oil to the flour mixture and mix with a fork. Once the water is mixed in, add another Tbsp...etc. Until you have added all the water.
Put dough on a lightly floured board and knead 4 minutes. Place back in bowl and cover with a moist towel for 20 minutes.
Divide the dough into 8 balls and cover with the damp cloth for another 10 minutes.
Roll each ball into a thin tortilla. Meanwhile preheat a cast iron pan on med-high heat.
Put a tortilla on the pan (no oil or anything). Squash any bubbles with a spatula and after 30 seconds, flip. After another 30 seconds, remove. Don't overcook.
Fill with beans, grilled peppers/onions, cheese, guacamole, etc!
2 cups flour
1 1/2 tsp baking powder
1 tsp salt (optional)
In a bowl or glass measuring cup microwave 3/4 cup water for 30 seconds. Add 2 tsp olive oil.
1 Tbsp at a time, add the water/oil to the flour mixture and mix with a fork. Once the water is mixed in, add another Tbsp...etc. Until you have added all the water.
Put dough on a lightly floured board and knead 4 minutes. Place back in bowl and cover with a moist towel for 20 minutes.
Divide the dough into 8 balls and cover with the damp cloth for another 10 minutes.
Roll each ball into a thin tortilla. Meanwhile preheat a cast iron pan on med-high heat.
Put a tortilla on the pan (no oil or anything). Squash any bubbles with a spatula and after 30 seconds, flip. After another 30 seconds, remove. Don't overcook.
Fill with beans, grilled peppers/onions, cheese, guacamole, etc!
Tuesday, April 14, 2009
Salmon with Roasted Potatoes and Greens
This is a whole dinner, so doesn't really fit the usual recipe paradigm. But it was so delicious, it needed to be documented.
Set oven to 400. On a baking sheet greased with olive oil, place diced yukon gold potatoes and diced sweet potatoes. Sprinkle on some kosher salt. Roast about 40 minutes until crispy on the outside and soft in the middle.
Meanwhile, cook your greens. We used swiss chard, so we tore the leaves off the stems and put them in a covered sauce pan over med heat until wilted. Dice the stems and saute with garlic and olive oil. Throw in the leaves and combine.
Put the oven up to 500 for the salmon. Put some olive oil, tarragon, and chevril in a baking pan. Place the salmon skin up into the pan. For a 1 1/2-2 inch filet, cook for 7 minutes. Then flip the salmon over, put a pat of butter on top and put it back int the oven for 4-7 minutes more depending on how you like your fish.
Set oven to 400. On a baking sheet greased with olive oil, place diced yukon gold potatoes and diced sweet potatoes. Sprinkle on some kosher salt. Roast about 40 minutes until crispy on the outside and soft in the middle.
Meanwhile, cook your greens. We used swiss chard, so we tore the leaves off the stems and put them in a covered sauce pan over med heat until wilted. Dice the stems and saute with garlic and olive oil. Throw in the leaves and combine.
Put the oven up to 500 for the salmon. Put some olive oil, tarragon, and chevril in a baking pan. Place the salmon skin up into the pan. For a 1 1/2-2 inch filet, cook for 7 minutes. Then flip the salmon over, put a pat of butter on top and put it back int the oven for 4-7 minutes more depending on how you like your fish.
Monday, April 13, 2009
Nutmeg Sage Butternut Squash Risotto
Chop a butternut squash into bite-size pieces, and roast at 400 for 30-40 minutes.
Meanwhile, heat up 3 cups of broth and a cup of white wine. Keep this simmering the whole time.
Meanwhile, saute half of a big onion, diced, to a big stockpot, until translucent. Add a cup of arborio rice.
When the rice is a little toasty, ladle in some hot broth. Don't put all the broth in at once! Just keep topping it off when it gets dry. Stir stir stir the whole time, or the rice will stick to the pan.
Meanwhile, saute a diced red pepper and a bag of baby spinach.
When you're running low on broth, taste the rice to see if it's almost done. If it still has a ways to go, heat up some more broth. (A little water will also do the trick if you've run out of broth.)
When the rice is done, toss in a big pinch of nutmeg and a big pinch of sage, then the vegetables, then a cup of grated Parmesan cheese. Serve immediately!
Meanwhile, heat up 3 cups of broth and a cup of white wine. Keep this simmering the whole time.
Meanwhile, saute half of a big onion, diced, to a big stockpot, until translucent. Add a cup of arborio rice.
When the rice is a little toasty, ladle in some hot broth. Don't put all the broth in at once! Just keep topping it off when it gets dry. Stir stir stir the whole time, or the rice will stick to the pan.
Meanwhile, saute a diced red pepper and a bag of baby spinach.
When you're running low on broth, taste the rice to see if it's almost done. If it still has a ways to go, heat up some more broth. (A little water will also do the trick if you've run out of broth.)
When the rice is done, toss in a big pinch of nutmeg and a big pinch of sage, then the vegetables, then a cup of grated Parmesan cheese. Serve immediately!
Friday, April 10, 2009
Corn Chowder
Boil 3 1/2 cups broth (chicken or veggie) with 2 10oz packages of frozen corn (of course you can use fresh if you have it) for 5 minutes. Scoop out 1/2 cup corn and set aside. Blend rest of corn/broth. Put back in sauce pan. Meanwhile blend 1/4 cup onion, 1 large tomato seeded, and 1 tsp of dried oregano. Pour this tomato sauce into a small sauce pan or skillet and cook on med/high until it thickens. Pour tomato sauce into the corn/broth. Add the 1/2 cup of whole corn kernals. Cook another 5 minutes. Pour in 1/2 cup whole milk or heavy cream.
Serve with bread.
Note: If you serve it with bread and hummus you have a delicious summer meal!
Serve with bread.
Note: If you serve it with bread and hummus you have a delicious summer meal!
Wednesday, April 8, 2009
Last minute Lasagna
This is a dish I threw together last night when we were pressed for time and had little in the fridge. I'm sure I will never make it exactly the same way again (like I said, it was with what we had) but it turned out so well I decided to write it down. You can use this as a template and play around with the recipe.
I boiled 6 lasagna noodles. Meanwhile I created a tomato sauce starting with a jar of really good store-bought sauce and then adding some frozen spinach, chopped up fresh cherry tomatoes, and chopped-up olives. I got out a casserole pan (mine was as long as one lasagna and wide enough to fit three noodles side by side) and layered:
1/3 of the sauce
cottage cheese
noodles
1/3 of the sauce
noodles
1/3 of the sauce sauce
grated cheese
Bake uncovered for 15-20 minutes on 350.
I boiled 6 lasagna noodles. Meanwhile I created a tomato sauce starting with a jar of really good store-bought sauce and then adding some frozen spinach, chopped up fresh cherry tomatoes, and chopped-up olives. I got out a casserole pan (mine was as long as one lasagna and wide enough to fit three noodles side by side) and layered:
1/3 of the sauce
cottage cheese
noodles
1/3 of the sauce
noodles
1/3 of the sauce sauce
grated cheese
Bake uncovered for 15-20 minutes on 350.
Armenian Yogurt Dish
Place a container of Strained Plain Yogurt, aka Greek Yogurt, in a serving bowl. You can strain your own yogurt using a cheesecloth if you can't find Greek yogurt.
Top with a handful of chopped up green onions and a handful of walnuts.
In a small cup mix together some olive oil, balsamic vinegar, and honey (like you would a salad dressing).
Pour on the dressing and serve immediately.
This might sound strange but it was an epiphany when we first had it in Bulgaria. It is incredibly delicious!
Top with a handful of chopped up green onions and a handful of walnuts.
In a small cup mix together some olive oil, balsamic vinegar, and honey (like you would a salad dressing).
Pour on the dressing and serve immediately.
This might sound strange but it was an epiphany when we first had it in Bulgaria. It is incredibly delicious!
Pumpkin Yogurt Bread (from Stonyfield)
For two loaves:
3 eggs
1 1/5 cups brown sugar or sucanat
2 cups plain yogurt
1 t vanilla
1/3 cup oil
16 oz can of pumpkin (or you can use homemade pureed squash or sweet potato)
3 cups whole wheat pastry flour
1 Tbsp baking soda
1/2 Tbsp baking powder
1 t salt
cinnamon, nutmeg, and allspice to taste
a few handfuls of walnuts and raisins are a great addition
Beat the eggs until fluffy then beat in the rest of the wet ingredients above. In a separate bowl combine dry ingredients. Mix together wet and dry and put in 2 greased loaf pans. Sprinkle with cinnamon cardamom sugar. Bake at 350 for about 55 minutes.
3 eggs
1 1/5 cups brown sugar or sucanat
2 cups plain yogurt
1 t vanilla
1/3 cup oil
16 oz can of pumpkin (or you can use homemade pureed squash or sweet potato)
3 cups whole wheat pastry flour
1 Tbsp baking soda
1/2 Tbsp baking powder
1 t salt
cinnamon, nutmeg, and allspice to taste
a few handfuls of walnuts and raisins are a great addition
Beat the eggs until fluffy then beat in the rest of the wet ingredients above. In a separate bowl combine dry ingredients. Mix together wet and dry and put in 2 greased loaf pans. Sprinkle with cinnamon cardamom sugar. Bake at 350 for about 55 minutes.
Monday, April 6, 2009
Potato Eggplant Curry
Slice eggplant up into 2 inch thin slices. Broil 6 minutes, turn over and broil another 3 or so minutes. Set aside
Chop up and boil 3 small potatoes until tender. Set aside
In a cuisinart, combine 1/4 onion, 2 cloves garlic, jalapeno, grated ginger, tumeric, chili, coriander, mustard, cumin, and 1/2 cup or peanuts or 1-2 tbsp peanut butter. If using peanuts, you'll need to add water until a thick paste forms. Set aside
Saute 1/4 onion, chopped.
note: I made this dish along with chicken saag so I threw the chopped up chard stems left over from that dish (see blog listing for chicken saag) into this and sauteed them with the onions.
Once the onions are tender, throw in 2 Roma tomatoes diced, the potatoes, the eggplant, and the peanut sauce. Add 1/4-1/2 cup water to make it saucy. You can add 1/2 cup yogurt too. Cook down for 5 minutes or so.
Stir in some chopped up cilantro.
Chop up and boil 3 small potatoes until tender. Set aside
In a cuisinart, combine 1/4 onion, 2 cloves garlic, jalapeno, grated ginger, tumeric, chili, coriander, mustard, cumin, and 1/2 cup or peanuts or 1-2 tbsp peanut butter. If using peanuts, you'll need to add water until a thick paste forms. Set aside
Saute 1/4 onion, chopped.
note: I made this dish along with chicken saag so I threw the chopped up chard stems left over from that dish (see blog listing for chicken saag) into this and sauteed them with the onions.
Once the onions are tender, throw in 2 Roma tomatoes diced, the potatoes, the eggplant, and the peanut sauce. Add 1/4-1/2 cup water to make it saucy. You can add 1/2 cup yogurt too. Cook down for 5 minutes or so.
Stir in some chopped up cilantro.
Chicken Saag with Fresh Greens
Use fresh spinach, mustard greens, or chard. Use only the leaves (save the stems for use in another dish). Wash the leaves and put in a saucepan on med heat. Cook about 5 minutes until totally wilted. Cuisinart along with some 2 cloves garlic and freshly grated ginger.
Meanwhile saute the chicken with some finely diced onion and tomatoes. Stir in the sauce and add lots of ground coriander, a pinch of tumeric, and a pinch of chili (or to taste). cook until chicken is done. Stir in 1/2 cup yogurt (optional) and a big scoop of garam masala.
Meanwhile saute the chicken with some finely diced onion and tomatoes. Stir in the sauce and add lots of ground coriander, a pinch of tumeric, and a pinch of chili (or to taste). cook until chicken is done. Stir in 1/2 cup yogurt (optional) and a big scoop of garam masala.
Black Bean Corn Salad
In a bowl, mix together 1 can of Black Beans (preferably Goya), 1-2 ears worth of corn (can use frozen), 1/2 red bell pepper diced, 1/2 onion diced, 1 clove garlic chopped up, 1 jalapeno diced, and a handful of chopped cilantro. Sprinkle in a good amount of cumin and chili powder. Finish with a splash of olive oil.
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