FUNNY NAME FOR A GREAT FOOD

EGGPLANT.  Seriously, why is it called eggplant? It is not a white vegetable and it is not shaped like an egg? According to Wikipedia it is also called aubergine, melongene, brinjal, or guinea squash.  Something else that I found interesting is that Eggplant is a fruit, classified a berry. And it contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco. Would it be safer to smoke eggplant?  Ha, ha just kidding.  Now, there are some white eggplants but the most common ones are a beautiful purple.  One time on telelvision I heard a British interior decorator say he was going to paint an "aperture in the wall an aubergine color".  It wasn't until I studied the eggplant that I understood the relation.

Eggplant is so versatile and delicious.  It can be grilled, baked, roasted or made into a dip  It can be covered and smothered.  As a side dish to chicken or fish, it is delightful.  It is a go to staple for vegetarians as a substitute for meat.  I love just slicing it 1/4 inch thick and placing it on a sheet pan that has been coated with non-stick spray.  In a bowl I prepare a dressing by mixing balsamic vinegar, oil olive, one finely chopped garlic clove, dried oregano, salt and pepper.  The quantity of these ingredients depends on the size of your eggplant.  The bigger they are, the chewier they will be.  I like the more slender chinese eggplant.  After I have placed the slices on the sheet pan, I drizzle the dressing over the eggplant slices.  Then just broil them in the oven for just a few minutes.  Keep an eye on them, they cook very quickly.  If you want to dress this dish up a little more, add a slice of Roma Tomato to each slice of eggplant before broiling.   And then right at the end add a small piece of mozarrella cheese until melted.  If you don't like mozarella, sprinkle parmesan cheese on them instead. 
One of the most popular ways of preparing eggplant is in Eggplant Parmesan.  I can't share my favorite recipe here because of copyright laws, but you can search through the link below. It is one of the best sources for cooking in my book, America's Test Kitchen. 

http://www.americastestkitchen.com/ 

The show is broadcast on Public Television Station, check your local listings.  You can purchase their cookbook online or at Barnes & Noble.  It is so worth the money.  I gave a copy to my husband last year as a Christmas gift. He constantly looks at it for ideas to run specials at the restaurant.  I highly recommend their site.  They test all the cooking mistakes and the dishes they end up with have such a high standard.  It is amazing.  And they do taste tests on products or try out kitchen equipment and recommend the best finds.  And it is not always the most expensive item that turns out to be the best. That is why I love the show.  With Christmas right around the corner, consider giving your foodie friend a good cookbook. Or better yet, record a showing of America's Test Kitchen, go buy all the ingredients, invite your friend over to watch and cook it together. And then spend some quality time eating together and talking the world's troubles away.

Poor Man's Caviar Recipe

Beans are so versatile and not very expensive, it's no surprise that it is called the Poor Man's food. You can eat them as a meal, as an appetizer or an accompaniment.  Add them to soups or stews and you get a hearty meal. My husband is from Florida and we constantly travel there to see the sights. One time he took me to Saint Augustin to a restaurant called Columbia Restaurant.  Here is their website in case you have a chance to visit some day.  http://www.columbiarestaurant.com/st_augustine.asp
They had a Poor Man's Caviar recipe on the menu as an appetizer.  It was amazing. Something so simple was jam packed with flavor.  Here I am sharing 2 different recipes that I like.  It is not like at the Columbia Restaurant, but delicious too.

This recipe is chunky, the beans stay whole.

Black Bean Dip

1-15oz can black beans, drained

1/2 cup finely chopped red onions

2 large garlic cloves, finely chopped

1/2 can black olives, drained and chopped

1/4 cup olive oil

1/4 cup red wine vinegar

1/2 tsp. each: salt & ground cumin

1/4 cup finely crumbles feta cheese

1/4 cup fresh cilantro leaves, chopped

Mix all ingredients in serving bowl. Chill and serve with tortilla chips.
Keeps well under refrigeration.

This recipe is slightly mashed.

Black Bean "Caviar" Dip 

2 (15 ounce) cans black beans, drained & rinse

2 tablespoons prepared black olive tapenade 

2 tablespoons ricotta salata, crumbled 

2 tablespoons extra virgin olive oil 

2 garlic cloves, minced  

1/2 teaspoon black pepper, freshly ground 

Directions:

Combine all in a large bowl and coarsely mash with a wooden spoon.

Transfer to a serving bowl and serve with pita wedges.

Trick:  Use the Black Bean "Caviar" Dip as a chunky sauce on top of sliced pork tenderloin or roasted chicken.  Serve with rice and veggies.  Enjoy!

Black Beans - A staple of the Latin Cuisine

Black beans are my favorite of all the beans out there. I love black beans and rice.  Called Moros y Cristianos in Spanish.  I can eat bowl after bowl of black bean dip.  And I take refried beans and spread them on a tortilla, top with scrambled eggs, salsa and cheese and put it all on a griddle to make a breakfast quesadilla.  But the best thing is to doctor up a can of black beans when you are in a pinch to make so many quick dishes for dinner and it is so easy to do.

Here is the basic recipe. To this we can add a few extra things to make subtle changes for a variety of uses.

Black Bean Side Dish
1 16oz can of black beans, not drained. - Goya brand is my favorite.
1/2 medium yellow onion finely chopped
1 garlic clove finely chopped
2 tbsp of olive oil
1 tsp ground cumin
Salt and pepper to taste.
6 sprigs of fresh cilantro roughly chopped.

In a small pot, add the olive oil and warm up.  Add the onion and stir until translucent.  Add the garlic and stir for another minute.  Don't let the garlic burn or else it tastes bitter.  Add the beans and stir.  Now add the cumin, salt and pepper to taste.  Let simmer for another minute.  Remove from the heat and add the cilantro and stir.  The cilantro will release its flavor and cook in the hot beans. 
Serve over white rice. 

Black Bean Sauce for Chicken
Have 4 fully cooked grilled chicken breasts ready.
Prepare recipe as above but add 1/4 cut pimento stuffed olives.  Add this at the same time you added the beans.  Once finished remove to cool for 5 minutes.
Transfer the beans to a food processor and rough chop the mixture.  Don't puree.
Place a bed of rice on a plate.  Place cooked chicken on top.  Chicken can also be cubed or shredded. Just use what you have around.  Top with black bean sauce. To add some more flavor and sprinkle green onions and diced tomatoes or add shredded cheddar cheese.  Top with jalapeno slices if you like it spicy.  Enjoy.

BEANS, BEANS AND MORE BEANS

Being Latina, I have had beans in my diet almost since day one. I have had a variety of beans cooked in every shape and fashion you can imagine. I love them. They enhance rice, they are a great side dish or as the main meal. No one made White Bean Soup like my grandmother. Her pots were enormous. She has since passed and even though my mother and my sister know how to make the dish, it is just not the same.
Beans are full of protein. And they are so versatile.

When our church was going through the Daniel-Fast, my neighbor had some chickpeas and raisins that she had mixed together. Chickpeas go back to Biblical times. 7500 year old remains of chickpeas have been found in the Middle East. Her dish immediately reminded me of some colleagues from the Middle East. At a previous job, we had a workshop where chemical technicians from around the world attended. And several were vegetarian. I had to make sure we always had some good dishes for them. One that the caterer we contracted brought was chickpeas with raisins. So I did some research online and found the dish. It is wonderful. Sweet, savory and spicy.  Here is a recipe to share

Couscous Pilaf with Chick peas, Raisins, Cumin and Cinnamon

Ingredients:
2 cups instant couscous
2 cups water
1/4 cup olive oil + 1 tbsp
1 large onion, minced
2 garlic cloves minced
2 med. carrots, peeled and diced
2 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 cup of water
1 large can chick peas, drained
1/3 cup dark seedless raisins
1/3 cup chopped fresh parsely or mint
salt to taste
Fresh squeezed lemon juice (optional)

Directions:
Bring water and 1 tbs. olive oil to a rolling boil. Add couscous,cover and turn off heat. Let stand until water is absorbed, about5 min. Add the extra tablespoon of olive oil to moisten. Heat remaining olive oil in a medium skillet and saute onions and carrots for 5-7 minutes. Add garlic, cumin, cinnamon, and cayenne and stir in skillet for one minute. Add water and stir for another minute. Add chickpeas to skillet and saute for 2 mins. Combine couscous with remaining ingredients in a large bowl, season with salt and serve. Sprinkle lemon juice on top (optional). Serve either warm or at room temperature. Serves: 4-6Preparation time: 35 min.


The beauty of this dish is that you can add chopped tomatoes or bell peppers as shown in this picture.
I have been trying to eat a lot less meat.  With this dish, a side salad and some Flatout bread you will eat a wonderful meal.  Enjoy!

OH NO! Not another salad please

When we say we are going to eat healthy and change our lifestyle, the first thing we start doing is eating more salad. And then we drown it in a dressing that is full of cream, fat, sugar and salt. You might as well have eaten a brownie. So how do you make healthy salads full of yummy flavor? You experiment with a variety of lettuces, like bibb, endive or radicchio. You add fruits, both fresh and dried. Add different types of beans. Nuts are another great way, as long as you a not allergic. They can be salty, sweet and salty, or spicy.

Your salad dressings can be made from fresh fruit, a good fresh vinegar and a variety of oils. Sure beats that store bought stuff hands down. My husband always makes the dressings at the restaurant from scratch. He can't stand the junk that comes in those huge plastic tubs that have been sitting for God knows how long on a shelf. His Balsamic Berry Vinagrette is to die for. I could bathe in the stuff. He even makes the Spiced Pecans from scratch too. So if the price of his salad is $1.50 more than other restaurants, believe me it is worth it. http://www.rippingtonswaxhaw.com/ Go pay him a visit.



Still on the subject of my 'Dinner with Friends' invitation at my neighbors house, one of their guests was Casey. I have had nice conversations with Casey at church and in the past she has attended my Zumba classes. http://www.zumba.com/ Casey is one of those girls that normally you would love to hate. She is gorgeous and has that athletic body that everyone woman dreams of having. To top it off the girl can sing, and her husband is cute. But she is so nice, that you can't not like her. She makes it impossible. Except for that VT Hokie thing :-) Casey brought a beautiful garden salad. The colors were so bright. She added yellow peppers, grape tomatos and cucumbers. And she topped it off with sliced almonds for crunch. I prefer the almonds than those cubed croutons full of fat. We topped off the salad with a balsamic vinagrette dressing.



But here is on of my other favorite made from scratch dressings - Kiwi Vinagrette. I buy the kiwi's in a small case at Costco when available. My son loves Kiwi fruit. But like all teenagers, going through the trouble of peeling it is just too much hard work, so they start to ripen too much and I don't want my money to go to waste. So I peel them to make a dressing. He is not allowed a bite, but he is faster than me and sneaks away with a few. I don't make more than this recipe calls for because I want it fresh, but you can double the recipe. It will keep about a week.


Here is my favorite recipe version that I hope you enjoy.


4 ripe kiwi fruit, peeled and quartered

1/4 cup extra virgin olive oil

1/4 white wine vinegar

1/2 teaspoon Grey Poupon Dijon Mustard. You can adjust if you like more tang. Don't use regular yellow mustard, yuck.

Salt and pepper to taste

Put all the ingredients minus the olive oil in a blender and puree. While the blender is still running, slowly pour a stream of olive oil into the mixture so that it will become emulsified (creamy).

Adjust the seasoning to taste and serve.


Great on spinach salad with strawberries too.

CHEF JODI

When we go to church we see people week after week after week and never really make a true connection. We all say hello and the obligatory “How are you?” When services are over we all walk to our cars and we bid each other a great week and a goodbye. Then we don’t see each other until the next Sunday.

Jodi is a member of the same church I attend. I would see her in the atrium socializing before service or serving in the café. The most I knew about her was that she was from California when we exchanged some chit-chat. And I asked myself why? We have the thing that unites us the most, Jesus Christ. But one thing I have learned in life is that the solution starts with me. By having accepted Lisa’s invitation, I opened the door of opportunity to get to know Jodi some more in a social setting. And I also got to know another girl some more, Casey. I’ll share about Casey in another post.

One of the things I found out I had in common with Jodi is that we both love to cook. Jodi is hiding a chef inside of her. She needs to let her inner Emeril come out and say “BAM!” But she got a wow from us anyway. Jodi brought several things for the Daniel-Fast dinner. She made Oven Roasted Potatoes and Oriental Style Brown Jasmine Rice. And she did share her secret with us. GARLIC INFUSED OLIVE OIL. She had the bottle with her that she purchased at Costco. I think the brand she used is Boyajian Garlic Oil. I saw it online at Sur La Table in South Park for $8.00 and also at World Market for $5.00. According to Jodi a little goes a long way.

I am sharing her recipes here.

Oven Roasted Red Potatoes

Preheat over to 350 degrees.

Cut the following ingredients into bite size pieces and put into a bowl.
1 lb small red potatoes
1 small sized yellow onion
1 small bell pepper (your choice of green, red or yellow)

Toss the vegetables with Garlic Olive Oil to coat well.
Sprinkle sea salt and pepper to taste.
Sprinkle any herb that you like, either Rosemary or Oregano. Fresh herbs are even better.

Place on a baking sheet. Bake for 30 mins to 1 hour depending on desired doneness.

Oriental Style Brown Jasmine Rice

2 to 3 cups of cooked Jasmine Brown Rice. Use vegetable stock to cook the rice instead of water. The rice can be made ahead of time and used cold.
½ cup of chopped green onions
Any number of veggies you like:
Japanese Cabbage – shredded
Snow Peas
Sprouts
Broccoli
Cauliflower
Bell Peppers
Use your imagination.

In a wok or a sauté pan if you don’t have a wok, add just enough Garlic Infused Olive Oil to lightly cover the bottom on medium heat. Add the chopped green onions and cook until they are translucent. Add your veggies and stir to infuse with the Garlic oil. Then add the rice and stir until warm.
Serve and enjoy.




Even though the above recipes seem very simple, it is because of their simplicity that the flavors come through and pop in your mouth.

I am so excited that I was able to have dinner with Jodi. I hope we have a chance to have more opportunities, even after the fast is over.

Thank you Jodi for sharing!

DINNER WITH FRIENDS

Last night I got together with some friends to fellowship during our Daniel-Fast and exchange recipes. It was totally amazing. We cooked, laughed, prayed and ate together. When you are put to the test of trying to eat healthy or have restrictions, you have to be creative and adventurous. But most of all invest some time in cooking. I think that our lives have taken on such a pace to obtain a goal that might not even be worth all the stress and sacrifices. Do you sit down to eat dinner with your family? Have you had dinner with friends lately just because? Have you sat on your front steps with a glass of iced tea or lemonade and watch the sunset? Or just take a walk? I am tired of going beyond the speed limit to pack in all the things I have put upon myself in one day. Time for me to slow down. So when my neighbor Lisa invited me to her house for dinner, my initial reaction was I didn’t have the time. There was a pile of laundry waiting for me. But then I realized that I have been complaining about not having social time, yet I wasn’t doing anything about it. And the laundry wasn’t going anywhere, so I gladly accepted.

Now every person invited had to bring a dish that met the criteria of the Daniel-Fast. And boy everyone pulled out all the stops. For a group that should be fasting we enjoyed the food so much and we were stuffed. For me there were 2 dishes that were absolutely wonderful and I will eat them even when the fast is over.

One was Lisa’s Pumpkin Black Bean Soup and the other was Jodi’s Oven Roasted Potatoes. As soon as I get the recipe from Jodi, I will share it here. There were other great dishes. A fresh salad topped with raw slivered almonds. Oriental Style Jasmine Brown Rice and fresh made salsa with Matzo bread chips, plus more.

Lisa’s Pumpkin Soup is a recipe I know you will enjoy and share with others.

Pumpkin Black Bean Soup

1 TB extra-virgin olive oil

1 cup chopped onions

2 cloves garlic, minced

4 cups water or vegetable broth

3 (15.5-oz) cans black beans, rinsed & drained

1 (14.5-oz) can diced tomatoes

1 (15-oz) can pumpkin

1 1/2 tsp cumin

1 1/2 tsp salt

1/8 tsp pepper

Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan. Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling. Reduce heat, and simmer 30 minutes. Serve in pretty bowls. Optional but good, top with chopped scallions and salsa.
Recipe Notes
For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.

I hope you enjoy it as much as I did. Thank you LISA!