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!