Low Country Boil in Foil Pack for camping

Low Country Boil in Foil Pack for camping

This was delicious!

1 lb shrimp, deveined with shells on
2 lb turkey or chicken sausage, sliced
1 lb fresh green beans
1 lb baby potatoes, quartered
5 corn on the cob, sliced
5-6 cloves of minced garlic
6 T salted butter (1 T per foil pack)
1 t of each, Old Bay seasoning/Cajun seasoning/black pepper/paprika/Bragg's 24 herbs and spices seasoning
cooking spray
heavy foil

Prepare ingredients and toss together with seasonings in a large bowl. Divide evenly between 5 foil sheets sprayed with cooking spray. Fold foil tightly. Place foil packets on hot coals or on the grate for about12-15 minutes. Check if potatoes are done.

Enjoy!

Eggplant Parmesan

Easier Eggplant Parmesan

Eggplant Parmesan can be made really loosey goosey depending on the time that you have on hand. I've combined these different methods in different ways and always had delicious results. Occasionally  I like using the America's Test Kitchen method for preparing the eggplant if I am going to go for a lighter option. Oven-frying is less oily and more tasty in my opinion. Sometimes if I'm in a rush I will forgo the breading step altogether. Bread crumbs could be added to the top of the casserole if desired. I make this easier by using jarred sauce. 

If you want to go the extra mile just make this recipe from Bon Appetit. It is really easy to make your own sauce and make it with these loose directions http://www.bonappetit.com/recipes/article/eggplant-parm-groat

olive oil
garlic, 4-5 cloves, chopped
 1/4 to 1/2 onion, chopped
12 - 16 plum tomatoes, stemmed and skinned if you wish, or do what I do and put them in with the skins on and pick them out later (or not) or 2 cans of whole tomatoes
basil and oregano

Then simmer for a long time until everything falls apart. Th olive oil really is the key to good sauce. Add more than you think you need and then add a little more!

1-2 globe eggplants, sliced
3-4 cups shredded mozzarella cheese
1 chuck of fresh mozzarella, sliced
sauce

I don't peel eggplant. I like purple.
Slice eggplant into 1/2" to 3/4" slices. Line a tray with paper towels and put slices down then sprinkle with kosher salt. Let them rest for 10-20 minutes, then blot dry.

Season some flour with salt and pepper, Dredge eggplant slices in flour and set on a drying rack. Beat some eggs and dip the slices in the egg wash; then dip in Italian-seasoned bread crumbs putting them back on the drying rack as you finish. Then, you can choose to oven fry or pan fry the eggplant.

Pan-frying:
Heat vegetable oil in a deep frying pan. Then pan fry each side until golden brown. Place fried slices on paper towels to blot oil.
Oven-frying:
Heat oven to 350 degrees. Spread some oil in a sheet pan and put in the oven for 10 minutes. Add eggplant slices and cook for 15 minutes. Flip slices and add more oil if necessary. Cook for an additional 15 minutes or until slices are crispy on the outside.

Make casserole:
Put about 1/2 c sauce in the bottom of a 9x 13 pan. Place eggplant slices in the sauce. Sprinkle with shredded cheese. Add more sauce, eggplant, shredded cheese until you run out of eggplant. Finish with slices of fresh mozzarella on top. Bake in the oven for around 45 minutes. You may want to broil the top at the end of cooking to brown the cheese.

Take out of the oven and let it set for around 15 minutes. Enjoy the heavenly goodness with a salad and some garlic bread.

Kale, Potato, and Sausage Soup

I return to this soup over and over. Its called Zuppa Toscana or if made with chorizo, Caldo Verde. In an effort to eat healthier, I've started to substitute turkey sausage for the spicy Italian or chorizo. It is still delicious. I've also substituted fat free half and half for the equivalent amount of regular half and half or whipping cream.
 
1 bunch kale, chopped
1 onion, diced
4 cloves, garlic minced
1 pkg turkey sausage, spicy Italian, or chorizo, sliced
4 potatoes, cubed
1 c fat free half and half
1 liter of chicken stock
1 t smoked paprika
1/8 t cayenne pepper
salt and pepper

Saute onion, garlic and kale over medium heat until kale is wilted. Add stock, potatoes, and  sausage and simmer for 10-20 minutes, or until potatoes are done. Add half and half and seasoning and simmer for 10 more minutes.

Serve with crusty bread.

Creamy Curried Turnip and Radish Soup

I have been a member of a CSA for a number of years and I have to admit that I'm always a little uncertain how to use the number of turnips and radishes that you receive. I like to eat them raw but I don't really need to have too many before I am completely satisfied for the season. I love using the greens in green gumbo. With this recipe, I think I have found a favorite way to use them up. I'm making a big batch now and freezing it in individual portions to take to work.

3 T butter
1 onion, diced
4 cloves garlic, minced
4 c turmips, peeled and quartered
1 c radishes, quartered
2 sweet potatoes, peeled and cut into similarly sized pieces as the turnips
3 white potatoes, scrubbed and not peeled unless skin is thick
8 c chicken or veggie stock
1 bay leaf
1/2 c fat free half and half
3 T Worcestershire sauce
1 1/2  T curry powder
1 T brown sugar
1 t smoked paprika
1/8 t cayenne pepper
1 t salt
1 t pepper 

Melt butter in Dutch oven and cook onions, garlic, turnips, and radishes over medium heat. Add potatoes, stock, and bay leaf and bring to a boil. Turn down to simmer until vegetables are tender. Remove bay leaf. Using an immersion blender process the veg into a creamy consistency. Add half and half, curry powder, paprika, cayenne pepper, Worcestershire sauce, brown sugar, salt and pepper and cook for 5-10 minutes more over low heat.

Serve with crusty bread.

Roasted Vegetables with Coconut Curry Pasta

Roasted vegetables = pure bliss

You can roast large amounts of vegetables at a time and use them in multiple dishes for quick week night meals. Try spreading a ready-made pizza crust with pesto and roasted veg, then top with a few blobs of ricotta cheese and bake 'til bubbly, or make your favorite grain (quinoa, farro, rice, etc.) with vegetable or chicken broth and combine with the roasted veg and some crumbly cheese such as feta, OR you could make the following recipe. It is absolutely delicious!

I made it for some young friends without the curry powder and it was equally delicious. 

Roasted Vegetables with Coconut Curry Pasta

Roasted Vegetables:

Pre-heat oven to 425 degrees.

Fill a 5 1/2 quart bowl with  fall vegetables, cut into evenly-sized chunks (about 2"). You can use any vegetable; I love to include delicata squash (leave the peel on), sweet potato, onion, fennel, broccoli, cauliflower, garlic cloves, carrots and king oyster mushrooms.

Toss veg with 2-3 T of olive oil. Sprinkle generously with Herbs de Provence (or any herb blend), salt, and pepper. Toss again until evenly coated.

Spread veg on large jelly roll pan so that veg don't touch each other. You may have to roast in several batches (I can fit two pans in my oven). Roast for 15 minutes or until bottom of veg is nicely caramelized. Then turn veg to caramelize other side for about 5-10 more minutes and until you can pierce through with a fork.

Set aside the veg in a bowl and try not to eat them all before the rest of the food cooks! You can keep some of the veg aside to make additional recipes or combine it all with the pasta.

Coconut Curry Sauce and Pasta:
1/4 c olive or coconut oil
1/4 c flour
1 can coconut milk
2 c vegetable or chicken broth
3-4 cloves garlic, minced
1 T fresh ginger, grated
2 T curry powder (optional)
2 t sriracha sauce (optional)
salt and pepper to taste

1 lb pasta cooked to package instructions
1 rotisserie chicken, shredded (optional)

1. Heat oil in large sauce pan over medium heat. Whisk in flour and continue to stir for about 5 minutes. Add coconut milk, broth, garlic, ginger, curry and sriracha. Turn up the heat to medium high and continue to whisk periodically until thickened for about 15 minutes. Pasta can cook while sauce thickens.
2. Drain pasta and combine with sauce in large bowl. Season to taste with salt and pepper.
3. Serve pasta in bowl or plate with roasted vegetables and chicken placed on top.

Bun – Vietnamese Noodles with Fresh Herbs

Bun – Vietnamese Noodles with Fresh Herbs

Serves eight

1 small cucumber, julienned

1 carrot, julienned

16 oz dried rice sticks (vermicelli)

1 bunch red leaf lettuce (or combination of mixed greens), shredded

½ c mung bean sprouts

1 bunch each of basil, cilantro, mint and oregano leaves, shredded

Juice of one lime

Fish sauce

Other additions:

Grilled pork or beef slices

Vietnamese fried spring rolls

Remove seeds from cucumber and julienne. Julienne carrot. Cook rice sticks in a pan of boiling water for3-4 minutes. Drain and rinse under cold water and drain again.

Pile noodles in a serving bowl with remaining ingredients. Add fish sauce to taste.

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Pho

Pho

The secret to any great steaming bowl of pho is the broth made with different types of bones. Most cooks use any combo of beef, chicken, and pork bones. Par cooking the bones before making the broth removes solids and clarifies the broth so it is nice and clear. You can buy chopped up bones and seasoning packages that include the star anise and other spices in any Vietnamese grocery store. Generally, you cannot find chuck and brisket in small enough portions. I cut them in half and save them in the freezer for the next time I make pho.

For eight servings

For broth:

5-6 lb beef soup bones (shin, oxtail, leg bones)

1 small chicken or 1-2 lb of chicken neck bones

2 medium yellow onions

4-inch piece of ginger

1 lb chuck

1 lb brisket

3 cloves garlic

1 lb daikon radish, peeled and cut into 3-inch pieces

14 C water or more to cover bones

5 star anise

6 whole cloves

1 3-in cinnamon stick

4 T fish sauce

1 T salt

1-inch chunk of yellow rock sugar

1.     Put all meat and bones in stockpot and cover with cool water. Bring to a boil over high heat and boil for 15 minutes. Dump water and meat into the sink (you can catch the bones in a colander). When cool enough to handle, rinse and scrub debris off of the bones and out of the cracks in the meat. Return to the cleaned pot with 14 cups of water.

2.     Add garlic, onion, ginger, daikon, star anise, cloves, and cinnamon stick. Put the last three in cheesecloth if you have it for easy removal.  Bring to a boil over high heat and when it starts to bubble turn to low and cook for at least 3 hours. If any remaining debris comes to the top, skim it off and discard. After 1 ½ hours remove chuck, brisket, and chicken. Cover meat with cool water to stop cooking and refrigerate. The cooked chicken can be used for another purpose.  

3.     After at least three hours (the longer the broth cooks with the bones the deeper the flavor), remove everything from the pot, leaving only the broth. Remove meat and tendons from the bones and keep with other meat to add to soup bowls. Discard the remainder. Strain broth through a fine sieve. Refrigerate for several hours or overnight to deepen flavor and remove fat.

4.     Reheat and add fish sauce, salt and rock sugar to the broth. Taste and adjust seasoning. Keep broth warm so it is ready to assemble soup bowls.

In bowls:

1 lb raw lean meat sliced thin (sirloin or round)

1 sweet onion, sliced thin

4 green onions, chopped

thinly sliced cooked meat from above

8 C water

1 pkg pho noodles (fresh or dried) check number of servings on the package

8 C boiling water

1.     Have all of the above ready to go so you can assemble quickly.

2.     If using dried noodles, soak in cool water for about 15-20 minutes until opaque white. Drain. If using fresh noodles, rinse in a colander. 

3.     Blanch individual portions of noodles in boiling water for about 20-30 seconds in a long-handled strainer. Drain over boiling water. Place noodles in individual serving bowls. Filling bowls ¼ to 1/3 of the bowl with noodles.

4.     Place slices of cooked meat, raw meat, tendon, sweet onion, and green onion on the noodles.

5.     Cover with boiling beef broth. Serve to each individual.

Garnishes:

½ lb mung bean sprouts

sliced chili peppers (jalapeño or others)

Fresh Thai basil, cilantro, saw tooth plant, mint

Lime wedges

Roasted crushed peanuts

Let diners garnish their own bowls with any of the above.

Hoisin sauce and Sriracha – allow diners to mix their own combination of these sauces in little bowls on the side to dip the slices of meat taken from the soup bowl.

Aush - Afghan Bean, Herb, and Noodle Soup and a new CSA season!

It's the first week of our CSA. I'm so thrilled to be adding wonderfully fresh vegetables to my diet again. Our family always eats healthier when it is CSA season. I'm excited to make my first dish with the newest bounty.

It is cold and rainy today, a perfect day to make this delicious soup and to use some of my CSA greens!

Aush – Afghan Bean, Herb, and Noodle Soup

Aush is a noodle and bean soup topped with a spiced tomato –y ground meat mixture and large dollop of thick, creamy yogurt. The unique layering of flavors makes it extra special.

1 yellow onion

½ c grapeseed oil, divided

2 c cooked chickpeas (one 15 oz can rinsed and drained)

2 c cooked kidney beans (one 15 oz can rinsed and drained)

4 c frozen lima beans (1 16oz frozen bag)

½ c lentils

4 cloves garlic, minced

1 t ground turmeric

3 heaping T dried dill weed

1 heaping T dried mint

12 c chicken stock

sea salt

6 oz whole-wheat linguini noodles broken into thirds

3 c coarsely chopped mixed greens (kale, collards, spinach)

2 yellow onions

2 Roma tomatoes, coarsely chopped

2 T tomato paste

2 T water

1 lb ground beef or lamb

2 cloves garlic, minced

1 ½ t ground coriander

2 T dried mint

1 ½ t paprika

1 t turmeric

1 t salt

1 t ground black pepper

¼ t ground red pepper

1/3 c freshly squeezed lemon juice

1 ½ c thick Greek yogurt

fresh mint, dill and/or cilantro for garnish, optional

Dice one of the onions. Heat a large stockpot over medium heat and add 1 T of oil. Add the onion and cook for 10 minutes, until it starts to brown. Add the chickpeas, kidney beans, lima beans, lentils, garlic, turmeric, dill, cilantro, and one T of mint. Add the stock and bring to a boil.  Decrease heat and simmer for one hour to blend flavors.

Slice the remaining two onions into thin half moons. Heat a skillet over medium high heat and add 5 T oil. Add the onions and panfry for about 10 minutes. Add ground meat and cook breaking it up into small pieces until no longer pink. Add chopped tomatoes, tomato paste, water, garlic, mint, ground coriander, paprika, turmeric, salt, and black and red peppers. Reduce heat to low and cook for 15 to 20 minutes, until mixture turns a deep rich red. Set aside.

30 minutes before serving, add greens to the bean soup. 10 minutes before serving (or according to package directions) add linguini to the soup. Add lemon juice and adjust seasonings.

In large serving bowls, ladle in noodle soup. Spoon tomato/meat mixture over the broth, top with yogurt, and garnish with fresh herbs.

Smoked Turkey Sausage and Greens with Penne

Our winter CSA provide ample greens each week. This recipe is a tasty way to use them.

Smoked Turkey Sausage and Greens with Penne

4 c water
salt
1 lb whole wheat penne
1 lb mixed greens (kale, mustard, etc)
3 cloves garlic, minced
1/4 lg onion, minced
1 T anchovy paste
1 t salt
1 t ground black pepper
2 t Trader Joe's South African Smoked Pepper
4 T olive oil
1 pkg smoked turkey sausage, sliced
2-3 T Parmesan cheese

Bring water to a rolling boil. Add a generous shake of salt. Cook penne according to package directions.

In a large skillet, heat olive oil over medium heat and add onion and garlic and anchovy paste. Saute for a couple of minutes and add mixed greens and sliced sausage. Season with salt, pepper and a few twists of Trader Joe's South African Smoked Pepper.

When pasta is done, drain and add to the large skillet. Toss to coat and saute for  a couple of minutes. Sprinkle with parmesan cheese.

Serve with salad greens and additional Parmesan cheese.

Curried Mixed Beans and Roasted Veggies with Quinoa

Curried Mixed Beans and Roasted Veggies with Quinoa

1 bag of mixed beans with lentils, pre-soaked and drained

1 32 oz box of chicken or veg stock

1 32 oz box of chicken or veg broth

1-2 eggplant

3 delicata squash

2 onion

3 carrot

1 sweet potato

3 peppers

1 bunch kale

3 cloves garlic, chopped

3-4 TBS olive oil

salt, to taste

pepper, to taste

2 TBS curry powder

1-2 tsp garam marsala

¼ to ½ c quinoa

1. cut up veg into bite-sized  pieces and toss with olive oil, salt and pepper.

Roast in 450 oven until caramelized about 30 minutes. Turn veg over about halfway through cook time. Make sure each side is nice and brown.  I use two pans and roast two sets. I use this time to soak the beans.

2. Add broth and stock to soaked beans and bring to boil, then turn down to simmer. Add 2 TBS curry powder and 1-2 tsp of garam marsala.

3. Add kale and chopped garlic. Add quinoa; cook for at least 15 minutes. After veg finished roasting add them. Season with salt and pepper to taste.

Serve with crusty bread.

Shredded Chicken with Greens and White Beans

1 pkg split chicken breasts (3 or 4 pieces) with rib meat
2 T olive oil
salt
pepper
TJ's Everyday Seasoning or Smoked Pepper Seasoning
3 lb mixed greens, chopped (chard, kale, beet greens, etc)
2 T chopped garlic
1/4 c white wine
1 T anchovy paste
1 14 oz can diced tomatoes or equivalent fresh
1 14 oz can white kidney beans, drained

Heat oil in deep skillet. Generously season chicken breasts on both sides with salt, pepper, Everyday seasoning and smoked pepper seasoning. Place chicken in skillet skin-side down and cook on medium high heat for 6 minutes. Turn chicken over and cook for another 6 minutes.  Remove chicken and set aside.

Add more oil to the skillet if necessary. Stir in greens until wilted. Add garlic and continue to saute for about a minute. Add wine and bring to a boil. Turn down to simmer and add tomatoes, beans, and anchovy paste. Stir until incorporated.

Add chicken back into the pot and cover.  Simmer until chicken's internal temperature comes to 160 F or about 20 minutes. Shred the chicken and stir into the greens.

Serve over brown rice.

Herb-Roasted Lamb with New Potatoes

I never even tasted lamb until I was in my 20s when my thesis advisor made a couple of us lamb burgers while camping in March in the mountains in Colorado. Since then I have tried it in various ways, but none better than this recipe from Simply Recipes.  I had some new potatoes and found lamb on sale, so here is the new recipe that I tried from Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-lamb-recipe/index.html

Herb-Roasted Lamb with New Potatoes

Ingredients
12 large unpeeled garlic cloves, divided
1 tablespoon Herbes de Provence
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (5-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Directions
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Shrimp Creole

Since we were overrun with bell peppers, we decided to enjoy some more Louisiana cooking. I used Emeril's recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe/index.html

Shrimp Creole

1 stick of butter
2 C onions, chopped
1 C bell peppers, chopped
1 C celery, chopped
salt and cayenne
2 lb chopped tomatoes
1-2 T chopped garlic
dash of Worcestershire sauce
dash of hot sauce
2 T flour
1 C water
2 1/2 lb large shrimp, peeled and deveined
Essense or other Creole seasoning
1/2 c chopped green onions
2 T chopped parsley
4 C hot cooked rice

In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.

Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe/index.html?oc=linkback

Red Beans and Rice

I tried this recipe from Allrecipes.com to use some of my bell peppers. The kids loved it.

http://allrecipes.com/Recipe/Authentic-Louisiana-Red-Beans-and-Rice/Detail.aspx?prop24=RD_RelatedRecipes

Red Beans and Rice

1 lb dry kidney beans
1/4 c olive oil
1 lg onion, chopped
1 bell pepper, chopped
2 T minced garlic
2 stalks celery, chopped
6 C water
2 bay leaves
1/4-1/2 t cayenne pepper
1 t dried thyme
1/4 t dried sage
1 t dried parsley
1 t Cajun seasoning
1 lb andouille sausage, sliced
4 C water
2 C long-grained white rice

1. Rinse beans; then soak them overnight.
2. Heat oil in a skillet over medium heat; then, cook onion, garlic, bell pepper, and celery for 4-5 minutes.
3. Rinse beans and transfer to a large pot with six cups of water. Add vegetables and seasonings. Bring to a boil; then turn down to simmer for 2 1/2 hours.
4. Add sausage and simmer for 30 minutes.
5. Prepare rice according to package directions.

Serve red beans and rice together with a splash of tabasco and vinegar.

Okra, Tomatoes, and Sweet Corn

Okra, Tomatoes, and Sweet Corn

I first experienced this combination of veggies at a restaurant in Lexington, KY called Ramsey's. It is truly delicious and something that I make with fresh or frozen vegetables.

1 lb okra, sliced fresh or frozen
2 lg tomatoes, diced (or 12 oz  can)
1 onion, diced
3 slices of bacon (optional, 1 T of olive oil can be substituted)
2-3 c of corn, sliced fresh from the cob or frozen
2-3 T worcestershire sauce
salt
freshly ground black pepper
splash of apple cider vinegar

Fry bacon in large skillet until crisp. Remove and leave approx. 1 T of bacon fat in the pan. Add onion and cook until translucent. Add remaining ingredients and simmer for 15 minutes. Serve with crumbled bacon.

Tomatillo, Bean and Roasted Corn Salad (Cowboy Caviar)

Tomatillo, Bean and Roasted Corn Salad (or modified Cowboy Caviar)

Combine:
1 lb tomatillos, peeled and chopped (substitute tomatoes if you can't find tomatillos)
1 lg onion, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
2 jalapenos, chopped, for mild salad; use more and include ribs and seeds for spicy
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 bag frozen roasted corn (Trader Joe's is good), thawed or cut kernals off of 3-4 fresh cobs
3/4 c cilantro, chopped

Toss above with this dressing:
4 T olive oil
4 T lime juice
1 T sugar
1 T salt
1 t pepper
2 t cumin

Whisk together.

Serve on its own or with tortilla chips. It was really nice over a bed of arugula.

Khamisa's Sudanese Eggplant Salad

Last year, my friend Khamisa and my students had a cooking exchange; she taught them how to make this salad and they taught her how to make pizza. It has quickly become a staple in our house and it makes for a great fall CSA recipe to use your peppers and eggplant. Khamisa's recipe uses a lot of garlic with delicious results! I have made it using only one head of garlic and it turned out fine but less piquant than the original.

Khamisa's Sudanese Eggplant Salad

3-4 eggplants, peeled and cut into large chunks
1 lg onion, chopped
2-3 red bell peppers, chopped
1 green bell pepper, chopped
3 T olive oil
2 small cans of tomato paste
2 heads of garlic, peeled; then chopped in food processor
2 T cumin
1/2 - 1 t cayenne pepper or peri peri (optional)
1 1/2 cups natural, creamy peanut butter
2 t salt
1 t pepper

Pre-heat oven to 425 degrees. Roast eggplant, onion, and bell peppers in the oven for 15 minutes; reduce heat to 350 and continue to cook for about 15 minutes or until eggplant can be mashed easily with a potato masher. Remove from heat and mash vegetables; set aside.

In a Dutch oven, cook garlic and tomato paste over medium heat, stirring frequently until tomato paste turns a deep red color. Add cumin and cayenne pepper (if using) and saute until fragrant, about a minute. Add eggplant mixture and continue to stir until well incorporated. Stir in peanut butter, salt, and pepper.

Serve with bread. I usually eat it with naan or tortillas because they are easy to find; more traditional, but less available in Nebraska groceries, are keesra or injeera.

Easy Majorcan Tumbet (Eggplant, Potatoes, and Green Pepper Casserole)

 I had an abundant supply of green peppers, eggplant, and potatoes from my CSA, so I did a search for those ingredients and this dish popped up.  I read that this tumbet tastes best with roasted meat such as lamb. We tried it and it was wonderful!


2 1/2 lbs eggplant, thinly sliced
kosher salt, about 1 T
3 green peppers, thinly sliced
3 lbs potatoes, thinly sliced
5 cloves garlic, chopped
1 lg onion chopped
1 jar spaghetti sauce with roasted garlic and onion
1 can Italian plum tomatoes or 4-5 fresh roma tomatoes chopped
1 c feta cheese
sprigs of thyme
20 basil leaves
cooking spray
salt and pepper

Sprinkle sliced eggplant with salt and set aside for 30 minutes or longer. Drain and wipe off moisture with a paper towel. Pre-heat oven to 400 degrees.

Cook onion and garlic in 1 T olive oil. Add jarred spaghetti sauce, tomatoes, thyme and basil and simmer for 30 minutes.

Toss eggplant, peppers, and potatoes with 2-3 T olive oil and spread on baking sheets. Roast until peppers start to darken and remove from oven (more authentically, you can pan fry all of these veggies in a large amount of oil).

Spray a 9x13 pan with cooking oil. Spread 1/2 c sauce on the bottom. Add a layer of eggplant with 1/2 c sauce spread on top. Sprinkle with 1/4 c feta cheese. Place layer of potatoes on top of cheese. Add 1/2 c sauce. Spread layer of peppers. Repeat layering until pan is full and end with sauce and feta.

Turn down oven heat to 350 degrees. Bake for 40 minutes.

Leek, Chilipin, and Potato Soup

In my CSA last week, I was introduced to chilipin. It tastes somewhat like spinach and is a great addition to this soup if you can find some. We all voted this recipe a keeper.

3 pieces of bacon
1 T olive oil
3-4 leeks, chopped (remove & discard tough green ends)
1 onion, sliced
2 celery ribs, chopped
3-4 cloves garlic, chopped
1 bunch chilipin (optional)
2 jalapeno pepper, chopped
1 small cabbage, chopped
salt and pepper
1 1/2 lbs potatoes, sliced
10 C chicken broth/stock
2 C half and half (1 C cream & 1 C milk; if you're feeling decadent 2 C cream)
3 green onions, chopped

Cook bacon over medium low heat in a large Dutch oven. Remove bacon and set aside. Leave approximately 1 T of bacon grease in pot and add olive oil. Add leeks, onion, celery, and garlic and cook until onions are translucent and golden. Add chilipin, cabbage, and jalapeno and cook for about 1 minute. Season generously with salt and pepper. Add chicken broth and potatoes and bring to a boil. Turn heat down to simmer for at least an hour. Stir in dairy and chopped green onions. Sprinkle with reserved bacon.

Enjoy with some crusty bread.

Lamb Shanks/Chops in the Crock Pot

I just made some Majorcan Eggplant and the recipe suggested that it would be tasty with lamb. I had two lamb shanks in the freezer, so I put them in the crock pot thinking that I could go to the store and get some more to add to it, but there were no lamb shanks anywhere! Apparently they are strictly a fall item.  I added some lamb chops to the crock pot instead. My house smells so good. mmmm.

4 lamb shanks (or 2 lamb shanks and 3 lamb chops; or two lamb shanks and a 2.5 lb boneless leg roast)
2 lg onions cut into rings
10 cloves of garlic
1 lb sliced mushrooms
1-2 tsp or a couple of glugs of Worcestershire sauce
salt
Trader Joe's South African Smoked Pepper
1 tsp Smoked Paprika
4-5 smallish tomatoes, chopped
1/2 c double-strength beef broth
1/2 c red wine
1 T Herbes de Provence
1 bay leaf

Place the sliced onions on the bottom of the crock pot. Salt and pepper the lamb generously and place on top of the onions. Add the garlic, mushrooms and bay leaf. Sprinkle with Worcestershire sauce.

Mix the tomatoes, beef broth, wine, herbs, and smoked paprika in a small bowl. Add to the crock pot. Cook on low for 6-8 hours.

Serve with Majorcan Eggplant and rice.

Note: You can convert the leftovers into an easy cassoulet. I shredded the remaining meat in the sauce and put it in a casserole dish. I added some broth, white beans and sprinkled the top with bread crumbs. and baked in a 350 oven until everything was nice and bubbly. It was amazing.