Eggplant Salad with Sesame Dressing

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

The Trouble with Kale or Chop Chop Salad to the Rescue

Hi,

I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?

I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.

But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.

1 large bunch of kale, washed and very thinly sliced

Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale.  Place in large bowl.

Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey

Mix the 3 ingredients together and pour over the kale. Toss to coat well.

1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper

Mix the above ingredients into the kale. Taste and adjust with salt and pepper.

1/4 cup salted almonds

Sprinkle with almonds.

There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.

Hugs,
Mameekosan

Fruit Salad Part 1 - Picking Ripe Fruit

Hi,

I once had someone ask me in the grocery store, "How do you make a fruit salad?" She wasn't kidding, she just didn't know. Once I thought about it, I realized that there's lots of stuff to know about making a fruit salad.

The first step is selecting fruit that's ripe. Here's a list of potential fruit for a fruit salad and what to look for. If it's not ripe, it won't be good.

Strawberries - Deep red, unblemished, not moldy, fragrant
Kiwis - Firm-not squishy-but not rock hard, unblemished
Blueberries - Deep purple, unblemished, not squished

Watermelon - Light yellow spot where melon sat, tight rind that gives a ringing sound when thumped
Cantalope - Yellow color overall with very little green, will give slightly to pressure at stem end
Grapes - Firm - not mushy, unblemished

Oranges - Thin rind-not spongy when squeezed, heavy weight
Pineapple - This is one I'm still working on, maybe the ones available here just aren't that ripe

I think the fruits listed above are excellent to include in a fruit salad. In Fruit Salad Part 2, the rest of the stuff you'll need to know to put together a delicious fruit salad.

Hope you're eating your fruits and vegetables!

Hugs,
Mameekosan  :  )