Hi,
This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.
1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil
If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.
Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper
Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.
2-3 green onions thinly sliced
1/2 bunch cilantro chopped
If I have some of these available I'll also add:
2 cups arugula or fresh spinach
Salt, taste to see if needed
I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.
Hugs,
Mameekosan
Showing posts with label fresh. Show all posts
Showing posts with label fresh. Show all posts
Monday, January 21, 2013
Thursday, January 17, 2013
Lo Carb Pasta - It's Magic!
Hi,
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
Monday, October 15, 2012
Cranberry Tart
Hi,
I made this to take to our friends annual cranberry picking celebration and it was a success. The tart was particularly appropriate to the gathering. The goat cheese added a savory sweet taste to contrast the sweet cranberry topping. It is rather impressive looking, but surprisingly easy.
Preheat the oven to 425 degrees.
1 prepared piecrust (such as Pillsbury)
I know I didn't make the piecrust, but I thought the bought piecrust was fine. Fit the pie crust into a 11 inch tart pan with removable bottom and straight sides. You may need to roll out the dough a bit so it's large enough to fit into the pan. Cover the pie crust with aluminum foil and pie weights or uncooked beans or rice. Bake for 18 minutes. Remove foil and bake for an additional 5 minutes until the crust is lightly browned.
8 ounces goat cheese
1/2 teaspoon cinamon
6 tablespoons sugar
1 egg
2 tablespoons milk
While the tart bakes, mix together the five ingredients listed above in a medium bowl. When the crust is done, pour the cheese mixture into the crust. Spread to smooth the top. Turn oven to 375 and bake for an additional 20 minutes until set.
1 bag fresh cranberries (12 oz.)
1 cup sugar
Zest from one lemon
Juice from one lemon
While the cheese bakes. Combine the above ingredients in a sauce pan. Bring to a boil and cook for about 10 minutes, stirring. Remove from heat. Pour over the cheese mixture and spread until smooth. Cool until set.
The color of the tart is beautiful and would be a perfect ending to a simple meal of soup and sandwiches. I hope you'll enjoy this as much as I did.
Hugs,
Mameekosan
I made this to take to our friends annual cranberry picking celebration and it was a success. The tart was particularly appropriate to the gathering. The goat cheese added a savory sweet taste to contrast the sweet cranberry topping. It is rather impressive looking, but surprisingly easy.
Preheat the oven to 425 degrees.
1 prepared piecrust (such as Pillsbury)
I know I didn't make the piecrust, but I thought the bought piecrust was fine. Fit the pie crust into a 11 inch tart pan with removable bottom and straight sides. You may need to roll out the dough a bit so it's large enough to fit into the pan. Cover the pie crust with aluminum foil and pie weights or uncooked beans or rice. Bake for 18 minutes. Remove foil and bake for an additional 5 minutes until the crust is lightly browned.
8 ounces goat cheese
1/2 teaspoon cinamon
6 tablespoons sugar
1 egg
2 tablespoons milk
While the tart bakes, mix together the five ingredients listed above in a medium bowl. When the crust is done, pour the cheese mixture into the crust. Spread to smooth the top. Turn oven to 375 and bake for an additional 20 minutes until set.
1 bag fresh cranberries (12 oz.)
1 cup sugar
Zest from one lemon
Juice from one lemon
While the cheese bakes. Combine the above ingredients in a sauce pan. Bring to a boil and cook for about 10 minutes, stirring. Remove from heat. Pour over the cheese mixture and spread until smooth. Cool until set.
The color of the tart is beautiful and would be a perfect ending to a simple meal of soup and sandwiches. I hope you'll enjoy this as much as I did.
Hugs,
Mameekosan
Monday, September 24, 2012
Eggs in Purgatorio
Hi,
The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.
1/2 pound pork bulk breakfast sausage (italian sausage would work as well)
Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.
1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper
Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.
2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper
Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.
4 eggs
Crack an egg and put one egg into each indent.
1/4 cup cheddar or jack cheese
Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.
Parsley or something green
I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.
There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.
Hugs,
Mameekosan
The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.
1/2 pound pork bulk breakfast sausage (italian sausage would work as well)
Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.
1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper
Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.
2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper
Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.
4 eggs
Crack an egg and put one egg into each indent.
1/4 cup cheddar or jack cheese
Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.
Parsley or something green
I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.
There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.
Hugs,
Mameekosan
Wednesday, September 12, 2012
Fish with Prosciutto - Part 2 - Fish Chowder
Hi,
If you haven't eaten all the Fish with Prosciutto, you can turn the left overs into this delicious fish chowder.
3 tablespoons butter
1 onion chopped
In a medium sized pot, melt the butter over medium heat. Cook the onions until tender.
Leftover sliced potatoes roughly chopped
2 cups fish or chicken broth or water (if I use water, I'll add a bouillon cube)
1 cup half and half
Add the potatoes, broth, and cream. Bring just to a boil.
~3 pieces cooked fish and prosciutto, chopped into chunks
Parsley and green onions
salt and fresh ground pepper
Add the fish and parley/green onions. You can add more parsley and green onion, if you think there needs to be more green stuff. Taste, you'll probably need some pepper and maybe some salt. Heat until steaming. The chowder is a great bonus! It makes for a quick second meal.
Hugs,
Mameekosan
If you haven't eaten all the Fish with Prosciutto, you can turn the left overs into this delicious fish chowder.
3 tablespoons butter
1 onion chopped
In a medium sized pot, melt the butter over medium heat. Cook the onions until tender.
Leftover sliced potatoes roughly chopped
2 cups fish or chicken broth or water (if I use water, I'll add a bouillon cube)
1 cup half and half
Add the potatoes, broth, and cream. Bring just to a boil.
~3 pieces cooked fish and prosciutto, chopped into chunks
Parsley and green onions
salt and fresh ground pepper
Add the fish and parley/green onions. You can add more parsley and green onion, if you think there needs to be more green stuff. Taste, you'll probably need some pepper and maybe some salt. Heat until steaming. The chowder is a great bonus! It makes for a quick second meal.
Hugs,
Mameekosan
Tuesday, September 11, 2012
Fun with Kebabs! 2 ways
Hi,
I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.
Assemble all the ingredients and then skewer away.
Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple
1 pound chicken breast cut into 1 1/2 square pieces
Marinate the chicken in the following while you cut up the rest of the ingredients
1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)
The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.
I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.
Kebab #2 - Pork + Onion + Mushrooms + Green Pepper
1 pound boneless pork loin, cut into 1 1/2 inch cubes
Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika
While the pork marinates, prepare the following:
2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.
So "Bah Humbug" to those mixed kebab naysayers!
Hugs,
Mameekosan
I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.
Assemble all the ingredients and then skewer away.
Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple
1 pound chicken breast cut into 1 1/2 square pieces
Marinate the chicken in the following while you cut up the rest of the ingredients
1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)
The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.
I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.
Kebab #2 - Pork + Onion + Mushrooms + Green Pepper
1 pound boneless pork loin, cut into 1 1/2 inch cubes
Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika
While the pork marinates, prepare the following:
2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.
So "Bah Humbug" to those mixed kebab naysayers!
Hugs,
Mameekosan
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