Sweet and Sour Eggplant, Tomatoes and Chickpeas

Martha Rose Shulman’s recipe is easy to prepare, delicious and healthy.  I adapted a bit, as her recipe called for roasting the eggplant for 40 minutes, and mine was very brown at 30 minutes.  Also, I make my own pomegranate molasses, which is not as tangy as some commercial ones, so I needed to add a bit of lemon juice at the end to kick up the sour component. Sauteed greens of some sort (spinach, kale, collards) are a perfect accompaniment, along with a flatbread (great recipe here) and a cucumber mint salad (recipe at the end of this post).

The eggplant dish is even better when made ahead, allowing several hours for the flavors to meld.

1 large eggplant (1 1/4 to 1 1/2 pounds), halved lengthwise then cut in 1/2-inch slices
Salt to taste
3 to 4 tablespoons extra virgin olive oil, as needed
2 large garlic cloves, minced
1 1/2 pounds tomatoes, grated or peeled, seeded and chopped (or substitute 2 14-ounce cans of diced tomatoes, drained)
1 teaspoon sugar
Freshly ground pepper
2 tablespoons pomegranate molasses
1 can chickpeas, drained and rinsed
1 tablespoon lemon juice (optional)
2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley

1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 30 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Add lemon juice, if desired. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.
Yield: Serves four to six.

Cucumber-Mint Salad for 2

1 Persian cucumber, very thinly sliced
1 tablespoon finely minced onion
1 teaspoon chopped mint (or more, to taste)
Pinch of sugar
1 teaspoon mild vinegar, such as rice or champagne
Freshly ground black pepper

Combine all ingredients and allow to sit for 20-30 minutes before serving.

Music in the kitchen – Gotan Project, Diferente

Find this recipe, and hundreds more, at foodiekitchen.com

Frozen meals – not-so-bad convenience or evil food?

I can’t help but be tempted by some of these foods (that’s one of my favorites pictured above-Shrimp Hacao from Fresh and Easy).  What do you think? From writer Anneli Rufus on HuffingtonPost.com:

“When TV dinners first entered American supermarkets in the mid-1950s, serving or eating them implied that one didn’t know how to cook” — full article here

Fresh Blueberry Tart

Made this for breakfast today.  Thawed the puff pastry overnight in the refrigerator, prepped the blueberries last night, quick bake this morning, served with a spot of vanilla Greek yogurt. Recipe here.

Roasted Baby Belles with Preserved Lemon Vinaigrette

I am in the enviable position of having a friend who doesn’t cook much and has the most amazingly productive lemon tree I have ever seen.  As the happy recipient of many of these lemons, I have taken up making marmalade, lemon curd, candied peels, and most recently, preserved lemons (so easy and so much better than store-bought).

Renee Shepherd got me interested in making tagines a few years back, and the preserved lemons are a key ingredient in many of those recipes.  However, one can only eat so many tagines, so I set out to find other ways to use preserved lemons.  I stumbled upon a Moroccan vinaigrette recipe that is fabulous and is especially good over our roasted mini-bell peppers.  This has become my go-to dish for potlucks and buffets. They are always a hit.

Roasted Baby Belles with Preserved Lemon Vinaigrette
Dressing recipe adapted from Cooking at the Kasbah by Kitty Morse

10-12 servings

You can make the peppers and the dressing up to 8 hours ahead, but don’t dress the peppers until ready to serve.  This is not a marinated dish; you want the contrast of the sweet peppers against the tangy dressing.

Leave the stems on the peppers so folks can just pick them up and pop them into their mouths.

2 pounds  mini bell peppers
4 cloves garlic, minced
1 tablespoon minced preserved lemon rind
1½  teaspoons ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
¼ cup olive oil
¼ cup fresh lemon juice

1.    Roast peppers: this can be done on a grill or under a broiler.  Spread peppers in single layer directly on a grill or on a baking sheet under a broiler, expose to heat source, and turn as skin begins to blacken and blister.  Place roasted peppers in a paper bag to sweat for 10 minutes.
2.    Peel peppers.  Since the mini bells have tender skins, it is not necessary to peel completely – just remove large blackened pieces of peel.
3.    Place on a serving platter in a single layer.
4.    Make dressing: whisk together remaining ingredients, or put in a jar and shake.
5.    Pour over peppers and serve at room temperature.

Super Bowl XLV ☞ Be the host with the most this Sunday!

You have to love Super Bowl Sunday. Team rivalry, half-time entertainment, good company to watch the game with, and excellent food! Here are some recipes that are sure to kick off your day of sports with a bang. Click on any of the titles or pictures to take you directly to the recipe page on our website.

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Pork Spareribs with Rum Barbecue Sauce: No matter what, ribs will always be a hit at parties because they are fun, require no silver-ware, and taste down-right amazing.

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Savory Roasted Prime Rib : Perfect for those meat lovers out there. A nice smoky and savory flavor. This dish also makes great sandwiches and leftovers.

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Potato Salad is always a hit whether you are at home or tailgating before a game. We have two recipes for you. Old-Fashioned Potato Salad is a traditional potato salad like grandma used to make.  Picnic Perfect Potato Salad with Arugula Pesto puts a twist on the old and brings in some of the new.

Old-Fashioned Potato Salad

Picnic Perfect Potato Salad with Arugula Pesto

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Chicken and White Bean Chili: Simply put, this dish is a crowd pleaser. A great contrast to the traditional chilis out there. This recipe has a creamy texture and a slightly smoky flavor.

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Nectarine and Arugula Salad: Sweet nectarines work wonderfully with sharp arugula (baby spinach or mixed greens can be substituted for arugula).

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Cowboy Caviar is a fancy name for a great dip loaded with Indiana corn, whole black beans and avocado.  It will disappear quickly, so make plenty.

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Barbecued Chicken, Onion and Apple Pizza is exotic and like no other pizza, but still satisfies that pizza craving. Why call for delivery when you can have it this good?

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Dijon Crusted Chicken Wings can be served at room temperature, making them a great take-along dish.  These are again and again a favorite of Foodie Kitchen followers.

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Congo Bars are the perfect party sweet treat. Melt in your mouth goodness, easy to make, yet a bit unexpected – not quite a brownie, not quite a cookie.

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No matter who you are rooting for, or what your tastes, you are sure to find a recipe that strikes your fancy on foodiekitchen.com. Can’t find what you are looking for? Write to us, we”ll help.



December Recipe Contest Winner Announced

Michele Em won in our category “My New Favorite of the Year”.  This dish incorporates ingredients readily available year-round, is a snap to throw in a pot, and is a heart-warming favorite for everyone. This can also be made in a slow-cooker.

Chicken in a Pot with Grapes, Peppers and Butternut Squash

Go ahead – enter our next contest!  Get details here.

November Recipe Contest Winner Announced!

This winning recipe for Butternut Oyster Stew was entered by DuWayne Heupel.  Being a fan of both butternut squash and oysters, I found this recipe to be creative and delicious.  Squash is plentiful right now and stews are so comforting in cooler weather.

Be sure to check out our next Contest here.  Enter!  You could be a winner!

Find these recipes, hundreds more, and great tools on FoodieKitchen.com.

Mash Those Potatoes!

There are multiple steps in creating a Thanksgiving feast.  (See my blog on pulling it all together for detailed tips on timing and preparation).

For those of you who believe no Thanksgiving dinner is complete without mashed potatoes, this tool is for you.  Not only is it a great conversation piece, it gets the job done in half the time as a regular masher.  One of the kids may actually volunteer to mash the potatoes just for the fun of using the Simply Mash Potato Masher.  In the spirit of products with multi-use capabilities, it works for yams and avocados as well.

And don’t forget to check out my recipe for Old Fashioned Mashed Potatoes.

October Recipe Contest Winner Announced!

Melissa McCabe won in our “Autumn Soups” contest for her delicious Roasted Cauliflower and Squash Soup

September Recipe Contest Winner Announced!

The September recipe contest theme was “Put an Egg on It”.  This category, suggested by one of my readers, was an opportunity to think of eggs beyond breakfast.  Michael Cohen won for his innovative recipe, Thai Bird’s Nest with Poached Eggs.  Give it a try for a delicious and unique way to enjoy poached eggs.

Be sure to check out our next Contest here.  Enter!  You could be a winner!

Find these recipes, hundreds more, and great tools on FoodieKitchen.com.