Eggplants Are Wonderful Things

Baba Ganouj (Eggplant Dip)
1 globe eggplant or 2-3 Japanese eggplant (This is what I use)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste, I find it in the Jewish food section in a sealed can)
1-2 garlic cloves (more or less depending on taste preference)
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley

Cut your eggplant in half, poke the skin with a fork a couple of times through the skin. Oil the eggplant and place it cut side down on a tinfoil lined sheet. Bake at 400o for about 25 minutes for the smaller eggplant or about 40 for the large. Remove and let sit for about 15 min. 

While you wait for the eggplant to cool, add garlic and parsley to the food processor or mince it by had very small creaming the garlic with the knife. Add the tahini, cumin, salt and pepper to the garlic and parsley mixture. 

Scoop the eggplant carefully from the skin and spoon it into the food processor. Discard skins and then pulse the eggplant with all the spices and tahini, adding the lemon and olive oil in to make it smooth and creamy. Spoon out your eggplant dip into a pretty bowl and top with plastic wrap smooshed down onto the mixture so it doesn't create a skin. Chill in the fridge if you like it cold. Me personally, I like it at room temp with an extra drizzle of olive oil a sprinkling of cumin or cayenne. I love to serve this with kalamata olives, picholine olives, pine nuts, bell pepper, snap peas, cauliflower, apricots, cucumber and pita bread/gf bread. 

 

Eggplant Lasagna
1 large eggplant, sliced in 8 slices 
or
2 Japanese eggplants, cut lengthwise into thin strips (You can get about 3 from each one)
1/2 cup wilted spinach
1/2 cup cooked chopped mushrooms
Salt and Pepper
4 Large eggs, beaten
3/4 cup pesto (store bought it fine, but I have a great recipe HERE)
2 1/2 cups seasoned breadcrumbs or GF blend like Ian's panko
6 tbsp lite olive oil
3/4 cup ricotta cheese
1/3 cup Romano or Parmesan cheese
1 cup prepared marinara sauce ( I love bertolli)

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs. 

 
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet. 

 
Chop mushroom and add both spinach and mushroom to a saute plan and cook together till softened. In a small bowl, combine the ricotta, chopped mushroom, spinach and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Place rolls in a baking pan that has tomato sauce on the bottom. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, heat remaining sauce to a simmer if you want. Serve with an arugula salad or some sauteed broccolini. 

Takes Me Back

 These are one of my favorite things to eat. They are so nostalgic and I will never forget having my Dad show me how to fry tomatoes and zucchini. It's indulgent, but it can be lightened up with the same great taste. This recipe is also great for zucchini. Serve these up on top of a salad or as an appetizer.



Lightened Fried Green Tomatoes with Green Chili Mayo
4 medium-size green tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp onion powder
1/4 tsp cayenne or granulated red pepper 
1/4 cup parmesan cheese
pinch of baking soda
pinch of sugar

1 cup panko breadcrumbs
1/2 cup all-purpose flour*

3 egg whites + 1 yolk
3 tbsp. olive oil OR a fry in a non stick skillet with 1/4-1/2 inch canola blended oil

Heat oil on medium if you're using a frying method. If you're using light olive oil in a non stick skillet, heat just before you're ready. 

Mix flour, onion powder, sugar and baking soda together. Combine in a separate container panko, salt and pepper, cayenne and parmesan cheese. Whip your egg whites until frothy, beat egg yolk and lightly mix with egg whites. You can actually use all egg whites if you wish, I just think the egg yolk adds a little depth, but all egg whites are a wonderful choice. 

Slice green tomatoes in 1 inch slices, pat dry and dredge into flour and coat both sides. Slide tomato into egg mixture and then into your panko mixture. Press the panko into the tomato lightly. If your oil is ready slide it into the oil carefully. I like to prepare 4 tomatoes in a time and fry them all at once. 

Fry until golden brown and then let pat dry on paper towel. Sprinkle them lightly with a little more salt or to taste.

*If you're gluten free use an all purpose gluten free blend or a blend of tapioca, potato and rice flour like in my latke recipe.

Green Chili Mayo
1/3 cup mayo or vegan choice
2 tbsp sour cream
1 pablano from a jar or can, chopped (I get mine in the mexican section of the store)
couple shakes of ground pepper and course salt
1 lime squeezed and zested 

Combine all ingredients and chill

Something New & Easy Too!

Curry Veggie Burger
1 1/2 cups white beans (canned, drained + rinsed)
1 1/2 cups chickpeas (canned, drained + rinsed)
pinch of black pepper
1/4 tsp salt
1 Tbsp tahini
1 garlic clove smashed
1/2 lemon squeezed
1/4 cup white onions, minced
1 tsp curry powder
1/2 tsp turmeric 
sprigs of cilantro (about 10)
2 tsp maple syrup
pinch of cayenne (optional)
1 tsp virgin coconut oil (for pan)


Secret Sauce
1 tbsp mayo (vegan)
1/2 tsp sriracha  
1 lime squeezed

Burger Options:
Whole wheat buns or gluten free bun
Avocado
White Onion 
Tomato
Cucumber
Arugula, Romaine or Spinach

In a food processor, pulse your onion, cilantro until it's minced. Add garlic and add your beans and chickpeas. Pulse until they are lightly combined. Once the mixture looks like it's starting to come together but isn't gummy and in all your seasoning, tahini and lemon. Divide mixture into 4 portions and pat them in your hand until it's a thick patty shape. Heat oil in a non stick skillet and lay 4 patties down into the pan gently. Cook on medium heat letting the patties brown on one side before turning them. While the patties are browning, mix your secret sauce and take care of your other burger extras. Be creative! 

Coconut Corn Chowder
1 tablespoon coconut oil, or your oil of choice
1 medium whole leek, thoroughly cleaned, white and light green parts thinly sliced
3 medium carrots, chopped
3 cloves garlic, finely chopped
1/4 teaspoon chili flakes
1 green chile pepper, stemmed and seeded, minced
1 can of northern white beans, drained
2 sweet bell peppers (red and yellow), chopped
1 tsp sea salt, or to taste
1 can of creamed corn + 1/2 can or a 1/2 cup of frozen whole kernel corn
14-ounce can of coconut milk
1 cup water 

In a medium pot, heat the coconut oil on medium-low heat. Add the leek, carrots, garlic, chili flakes and green chile and saute until they have softened, around 5-10 minutes.  

Once the leeks have softened, stir in the chickpeas, salt, red and yellow peppers, corn, coconut milk, and water.
 
Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately.

 
 
I was looking through all of my beautiful recipe books and found this amazing raw veggie lasagna recipe. I thought it would be boring and tasteless, but boy was I wrong. This is the best thing I've made lately. I love BareRootGirl who came up with this recipe for all of us. I loved how she dissected each layer so make it easy. Please tell me what you think. 

Veggie Lasagna
1 zucchini
1 yellow squash
1/2 c. fresh spinach
1/4 c. fresh basil leaves
Extra virgin olive oil for drizzling
salt and pepper

Cut zucchini and yellow squash lengthwise, about 1/4" thickness.  Tear spinach and basil into manageable pieces, matching the lengths of zucchini and squash.  Set aside.

For the sauce:
2 lbs cherry tomatoes, you for better flavor use 1 cup sun-dried tomatoes
1 shallot
1 small clove garlic
1/2 c. basil leaves
2 tbsp extra virgin olive oil
juice of 1 small lemon
splash of red wine vinegar
1 tsp. honey
1/4 tsp. salt
1/8 tsp. pepper
shake of hot pepper flakes (optional)

Put all ingredients into a food processor and pulse until it's combined. You want it to be chunky, but well mixed. Taste and adjust seasoning. 

Pine Nut 'Ricotta"

1/2 c. pine nuts, soaked 15 minutes and drained

zest and juice of 1 lemon
1/4 tsp. salt
1/8 tsp. pepper

Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Walnut Sage Pesto 
1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
2 tbsp. olive oil
splash red wine vinegar
1/4 tsp. salt

1/8 tsp. pepper

Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Layer it on up and enjoy with a hunk of crusty bread

All About Herbs

Herbs and spices are special and so necessary. Since the dawn of man, herbs have made the world turn round. Man started observing wild animals consuming herbs and once domestication began, they witnessed them using herbs for healing and noticing milk changing and meat tasting like the herbs they'd consumed. Wow, humans are so smart!

Herbs are used for many many things, for health, for cleaning and disinfecting, preserving, for flavor and for religious rituals. Obviously I'll be focusing on the flavor ad health aspects of herbs. I think they are truly important.  There are four major groups that utilize herbs and they use them very distinctively different. Chinese, European, Ayurvedi or Indian and Native American.

The Chinese use herbs and spices for medicine, and we owe our medicinal knowledge to them and their creation of agriculture. While the Chinese don't cook much with many herbs, they consume them whole or mixed into their teas and hot drinks. East Indians use it for their whole identity. Everything iconic about East Indian cooking is spice and herby and full of flavor. Europeans usage of herbs and spices is how we identify our flavor profiles. We are the most comfortable with a European and Mediterranean approach to flavoring our foods. Most combinations stay relatively the same. Simon and Garfunkel didn't get it wrong when they sang parsley, sage, rosemary, and thyme for those savories and cinnamon, cardamom, garlic, bay and clove. Once the Mediterraneans jumped in and offered some help did their flavor profiles wake up with mint, caraway, allspice, basil and various peppers. Native Americans are even more medicinal like the Chinese. Rarely do they use spices and herbs for their cuisine traditionally, but when they did, they utilized sumac, file or sassafras, wintergreen, wild ginger, oak and acorn. I love that! This world is an amazing place, and it's humans are so inventive and adaptable.

Fresh herbs are best used fresh. Proper storage will help in prolonging their life. They shouldn't be stored for more than 2 days. Delicate varieties like cilantro and basil should be first wrapped in damp paper towels before they are placed in bags for storage in the fridge.
To dry herbs, hang them up by their stalks to dry in a cool place. Drying them concentrates their flavors and can be stored for up to a year. You can freeze herbs easily in ice cube trays with water or oil and then dropped directly into sauces or curries straight from the freezer.
It's not practical to store your herbs in the freezer or fridge, but certain spices are doable. Basil, cilantro, ginger, peppercorns, coffee and cinnamon.

Every kitchen should contain basil, sage, thyme, oregano, bay, cinnamon, parsley, mint, chervil, dill and coriander and either red pepper or cayenne. I didn't list rosemary, wanna know why? Think back to the last time you used straight up rosemary. Unless you were cooking a lamb, probably not. A blend with rosemary, garlic, onion and various peppers is pretty much all you'll need. Try an Italian blend. I know it's hard to buy spices in expensive small quantities. Unless you're a spice guru then you don't need large quantities. You'd be surprised the difference in flavor of new spice and old.

Growing herbs is easy. You hear everyone tell you that all the time. It's really true, but there are a couple of things that everyone needs to know to avoid those pitfalls or frustrations. Most people say, "well you just need a sunny window". Well, that is true, but you need to have morning sun, not all day long direct sun. Here are a few tips I think will help you in choosing the right varieties and getting started. 

-Seeds not necessary: When you first start out trying to grow fresh herbs, I recommend you begin by trying to grow from seedlings rather than planting your own seeds. These great little starter plants are widely available in grocery stores in the late spring. For the same price as a packet of fresh herbs from the produce section, you can buy your own little starter plant. Lots can go wrong in the seed to seedling transition (including not thinning out plants properly), so its probably best to begin by skipping that complicated task or you are in danger of washing out before you really begin.

-A Variety:I recommend you start by trying to grow fresh basil first. It is the perfect trainer herb. First, basil grows quickly, allowing you to observe the effects of your care more easily. Second, basil leaves wilt visibly when not watered enough, but recovers well if you water the wilted plant. This makes basil a great ‘canary in the mineshaft’ to help you figure out how much water is enough. 

-Herbs are like houseplants? NO!  Water herbs a moderate amount every day. While some houseplants flourish with one solid watering per week, most delicate herbs require moderate and regular watering. This is particularly true during hot summer months. If you have good drainage at the bottom of your pot (at least a drainage hole, possibly rocks beneath the soil), it will be difficult to water herbs too much. 

-To cut or not to cut: It may seem like your puny little plant just isn't ready for a trip to the barber, but then you will find yourself sitting there wishing for leaves without much success. Again, basil is a great herb to practice pruning. As with all herbs, you want to cut the herb just above a set of growing leaves. With basil, when you cut the plant that way, the originally trimmed stem will no longer grow. However, two new stems will grow around the original cutting, creating a “V” shape. If you don’t trim basil aggressively, it will continue to grow straight up, and become too tall and top-heavy. Making your first trim approximately 3-4” above the soil produces a nice sturdy plant. Of course you want to be sure you are always leaving a few good sturdy leaves on the plant (see below). As it continues to grow, continue to prune it approximately every 3-4" for a nice solid plant. I like to let it grow for some time and then cut back to within 2-3 inches of the original cut. After only a few early trial cuts, this usually makes for a nice clipping with plenty of basil to use for a pizza. 

-Plant food? Tired soil that has been sitting in your garden or lawn for ages often looks grey and a little depressing. Would you want to grow in that stuff? Give your plants a dose of the good stuff and they'll thank you for it. I grow my herbs in a combination of potting soil, coffee grounds and compost. Miracle grow is very useful. 

My #1 tip is plant with your littles. They love getting their little hands dirty, they will listen and learn a lot more than you think they will and it's good quality time you get to spend with them. When we finally moved to an actual house with a yard, one of the first things I wanted to do was plant with my child. It was like a fairy tale dream to finally get him out there with shovels and starter plants. We talked about garden fairies giving love to the plants, and thinking about all the wonderful foods we were going to make with whatever grew. I knew that my child felt special and learned something valuable. He always talks about his sweet 100's and it always makes me smile. I am grateful that at his elementary school they have a community garden and they teach the children how to grow different herbs and vegetables and helps to reinforce the things I'm teaching at home. So don't forget, they are great diggers and great at watering too. 

And remember, herbs like oregano, rosemary, thyme, coriander, parsley etc can all be transplanted outside at the end of the summer season. They'll be happy to pot up in spring and make you look like you're a garden expert. Remember, when planting in the ground, do not place dill or rosemary next to the delicate varieties like basil, chervil, parsley and chive. Dill and rosemary will overtake those herbs and become so huge you're jaw will drop. I choose to keep rosemary and dill in pots so they don't cross pollinate or go cray cray.  I also don't recommend planting mint near your other herbs. Plant it in walk ways, small planter boxes or next to sidewalks, it will thrive.

One of the best ways to use herbs and spices is freezing them in ice cube trays. You can use either olive oil, coconut oil, water, or even bouillon and butter*. 

You can mix the herbs, or keep it to one variety. I recommend keeping some individual frozen basil alone not mixed with anything else.  Once the herbs are frozen, place them into plastic bags and label them.

Here's some great ways to use these wonderful flavor cubes: 
- Melt a cube in a saute pan before scrambling eggs or making an omelet
- Use them to saute fresh vegetables
- Rub on top of hot corn on the cob
- Slice pats on top of grilled steak
- Saute chicken or fish on the stove-top
- Drop in a pot of homemade soup
- Add to pasta sauces
- Toss a couple with fresh hot pasta or ravioli
- Soften and spread on french bread and broil until golden brown
- Melt on hot baked potatoes
- Toss with roasted vegetables, either pre or post roasting

Have you seen these kitchen tools? 

This one is called Herbsicle  it's $7.95
You simply pack fresh, leafy herbs into the cylinder, twist on the cap and handle and pop it into the freezer. Turn the handle to dispense the frozen herbs, and then grate or cut off just the right amount you need for soups, stews and other flavorful recipes. It's pretty cool and works great.






This one is called Looseleaf Kale and Herb it's also $7.95
You separate your stems and drag them through the holes. This cleanly removes the herbs and woody stalks from herbs and lettuces, kales, collard and chard.


This one is called Prepara Oil Mister it's $15.00
Perfect for seasoning salads, misting cookie trays, grilling meats etc. Simply add desired oil and herb blends, spritz and add flavor to lots of things.




 
This one is called Joseph compact herb chopper $22.95 
This innovative tool comes with a herb chopper housing unit that doubles as a chopping surface. The herb chopper chopping surface is also slightly concave making it easier to control on the surface as well as keep the chopped foods on the choppers surface. When you are finished chopping it is easy to transport the food to pot, pan, or bowl.

Crazy about Cantaloupe

Often we are lucky to live in a country where we can have just about any ingredient at our fingertips, no matter the season. Cantaloupe is one of those wonderful options for a fresh fruit flavor in the cold winter months. Fresh cantaloupe is often looked at as a boring fruit, it is humble, but don't be fooled, it is very versatisle. It's color gives you a great hint of it's healthy benefits. 

Orange means beta-carotene. It is chock full of Vitamin A which helps your skin, maintains your immune system and helps restore collagen. Cantaloupe is also full of Vitamin C that we all know helps decrease your risk of colorectal cancers and even esophageal disorders. Potassium is another helpful benefit, and only one cup of cantaloupe offers more than your required daily amount. Cantaloupe is a great fruit when you're trying to trim down. The enzymes help regulate blood pressure, and the fiber content can lower your digestible carbohydrate count. Low in sugar and big on taste. 

The great thing about cantaloupe is that it can be so easily paired with sweet and savory cooking methods. Try it diced up in your greek yogurt, blended with cucumber and tomato and lemon for a tangy but sweet gazpacho or top a freshly grilled fillet of fish with cantaloupe mixed with a little salt, pepper, jalapeno and red onion. 



This great recipe came from Aube Giroux on PBS. It's refreshing and very taste. I served it with some greek style meatballs and herb potatoes. 

Cucumber Cantaloupe Salad
1 large ripe cantaloupe
4 medium cucumbers (or 2 large ones)
1/2 tsp. salt
8 oz feta cheese, cubed or crumbled
About a dozen medium-sized mint leaves, very finely chopped
 
For the Honey-Lime Dressing:
1/4 cup olive oil
2 tbsp. white wine vinegar
Juice of one lime
2 tbsp. honey
Salt and pepper to taste

Cut the cantaloupe in half and scoop out the seeds.
With a melon baller, carve out as many balls as you can get out of your cantaloupe.
Chop the cucumbers in thin, quartered slices.
Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes.
Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
Place all salad dressing ingredients in a lidded jar and shake vigorously.
Pour on the salad, toss gently, and serve cold.

This recipe is great for gatherings, keeps well, tastes better as it sits and is interesting to say the least. Give it a try, it's not weird I promise!

Herby Cantaloupe Pasta

1lb pasta/ I used gluten free gemelli

1 cantaloupe sliced in long strips

1 T chopped fresh marjoram or 1/2 tsp dried

1/4 C red wine vinegar

2 T olive oil/grapeseed oil

1 1/2 tsp roasted and salted sunflower seeds

3 sliced of prosciutto (you can buy a pouch of very thing prosciutto in the deli)

 

Cook your pasta according to directions, remove immediately and rinse in cold water. You'll want to dry the pasta before mixing the dressing. 

Combine oil, vinegar, marjoram and sunflower seeds. Cut cantaloupe carefully into strips and tear your prosciutto into small bites. 

Combine your pasta, dressing and prosciutto and toss. Chill salad.

 

Cantaloupe Sorbet

1 large cantaloupe chopped into small pieces. 

Place your cantaloupe in a food processor or use a immersion blender and sprinkle lightly with salt. Blend the cantaloup very well. You want a pulp that is juicy.

Here are a few options for the simple syrup. You'll need to boil this mixture in a pot until it's fully dissolved and syrupy. Let cool completely before you mix it into the cantaloupe. You can place the syrup into the freezer to speed up the process, but make sure don't forget it or it will recrystallize. 

1 C Splenda +1 C water + 1 lime squeezed

or

1/2 C honey + 2/3 C lime juice + 2 T sugar/splenda

or

1 C sugar +1 C water + 1 lime squeezed 

Combine your syrup and cantaloupe and mix really well together. Give it a taste for sweetness and adjust to your pallet. You can add this mixture to your ice cream/sorbet maker or you can pour the mixture into a freezer container. If you put it in a freezer container, you'll need to remove the cantaloupe sorbet every 30 minutes and scrape the sides and mix it up until it is granular. Once the mixture is completely frozen, remove it, and use your mixer to beat the mixture until it's smooth.

This sorbet is amazing when you fill a glass full of white grape juice, lite sprite and a scoop of sorbet. It's out of this world! 

When I saw this next recipe I got really excited! I never thought you could actually bake with cantaloupe and have it actually come out well. You just don't think of melons as a compatible baking ingredient, but boy was I wrong. 

This dessert bread is soft and super flavorful. 

Photo and Recipe Allrecipes.com

Sunshine Bread

2 C gluten free flour blend or 3 C regular flour

3 eggs beaten

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

4 eggs

1/2 C white sugar/splenda

1/2 C brown sugar/brown sugar splenda

1/2 banana mashed 

1/2 C cantaloupe puree

1/3 C canola oil or 1 C canola oil for non gluten free version

2 tsp ground cinnamon

1 tsp vanilla extract (watch for gluten)

     If you're making the non gf version add 1/2 tsp ground ginger

1/2 C nuts like pecans, walnuts or pistaccios *optional

Glaze:

1/2 C butter

1 2/3 C brown sugar/brown splenda

1/2 C of your nuts if you choose

Preheat oven to 325o. Lightly grease your loaf pan. In a large bowl, beat together eggs, canola, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, and cinnamon. Stir flour mixture into cantaloupe mixture; 1/2 banana stir to combine. Pour batter into prepared pan.

Bake in oven for about 45 minutes, could take longer depending on your elevation and how moist the weather is outside. It could even go up to an hour. Keep an eye on it. Insert a toothpick to see if it comes out clean. 

Once the bread is baked, let it rest. While it's resting combine your ingredients for your glaze. Drizzle all over the top of your bread and enjoy!