EGGPLANT-TOMATO STIR-FRY

eggplant-tomato stir fry

The old saying proves true: you can’t judge a book by it’s cover.

I was given the recipe for Eggplant-Tomato Stir-Fry years ago when my husband and I were in a gourmet group. Looking at the ingredients, I was completely unimpressed. However, when I made and tasted it, I was completely IMpressed by how well the flavors blended.

As with most stir-frys, it’s all about the prep. With Eggplant-Tomato Stir-Fry, you wash and chop the veggies, and the cooking goes quickly. Yes, at the end, you do need to cover and simmer for 10-15 minutes, but that’s hands-off.

EGGPLANT/TOMATO STIR-FRY

  • 2 T vegetable oil
  • 1 onion, cut into bite-sized slices
  • 1 medium eggplant, unpeeled and 1″ cubed
  • 1 red pepper, cut into slices or cubes
  • 3 cloves garlic, pressed
  • 3½ oz (3½cups) fresh spinach leaves, chopped (or 1 frozen 10 oz package chopped)
  • 1 zucchini, sliced lengthwise then cut into half moons
  • 2 tomatoes, cut into bite sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Prepare veggies.tomato veg medley4

Heat oil in large skillet – I used a 14″ stainless steel pan. When oil is shimmering, add onions and sauté over medium/high for 2 minutes. tomato veg medley5One by one, continue to add eggplant, red pepper, garlic & spinach together, zucchini, and finally the tomatoes, cooking each 2 minutes before adding the next. Stir in the salt and pepper.

Cover and reduce heat to low. Simmer for 10-15 minutes, until veggies are tender but not mushy. tomato veg medley1Taste for seasoning, adjusting as needed.

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GREEN CHILI STEW: Fast, Easy, and Delicious!!!

green chili stew textGreen Chili Stew is an incredibly tasty blend of flavors that’s quick to put together. The little pop of lime is my favorite part!

You can tailor this recipe to your needs: roast the chilis yourself or buy canned, use the type of chilis I recommend or amp it up (or down), use fake chicken (nowadays known as “plant-based”) or use tofu. It’s up to you!!!

As Queen of Freeze, I always encourage people to make large quantities of something that freezes well (after trying it first). However, this stew is so delicious that there’s never any left to freeze so I’m not sure how well it would do. I suspect it would be fine.

GREEN CHILI STEW – makes 11 cups

  • 1/2 lb corn (I use frozen)
  • 1 green pepper
  • 2 jalapeño chilis
  • 1 serrano chili
  • 1 New Mexico or Anaheim chili
  • optional in place of fresh chilis: 2  4-oz cans diced mild green chilis                                                                                                 1  4-oz can diced hot green chilis
  • 1½ tsp vegetable or avocado oil
  • 1 large (about 3 cups) yellow onion, chopped
  • 1/2 T cumin
  • 1/2 T coriander
  • 1 tsp + more salt if needed, divided
  • 1  15-oz can hominy, drained
  • 1  15-oz can white beans (I use cannellini beans), drained
  • 14 oz fresh tomatillos, chopped
  • 3½ cups vegetable stock (I use homemade vegetable stock)
  • 8½ oz fake chicken (I’ve used Worthington frozen ‘chicken’ log & Beyond Meat frozen seasoned ‘chicken’ – they’re both good)
  • optional in place of fake chicken: 1 block of tofu, cubed
  • 1/2 cup fresh cilantro, chopped
  • 2 tsp lime juice (fresh or bottled)

Preheat oven to 400º Fahrenheit, rack in upper third.

Spread corn out on rimmed cookie sheet and bake in preheated 400º F oven until corn starts to brown (about 15-20 minutes). Remove from oven. green chili stew3If you’re using fresh chilis, turn oven to broil. Wash and cut pepper and chilis top to bottom. Discard seeds and ribs. Lay cut side down on cookie sheet.green chili stew1Broil until skin starts to blacken. (It only takes a few minutes, so keep an eye on it!!!). Remove and discard blackened skin. green chili stew2Chop skinless pepper and chilis into bite-sized pieces.

Remove and discard paper-like green cover of tomatillos.green chili stew11 Wash tomatillos well (they feel kind of waxy) and chop into bite-sized pieces. green chili stew6In a Dutch oven, place the oil, garlic, cumin, coriander, and 1 tsp salt. Sauté over medium/high heat 4 minutes, stirring often. green chili stew4Add in corn, chilis, and pepper – cook 3 minutes, stirring often.green chili stew5 Add in hominy, beans, tomatillos, vegetable stock, and fake chicken or tofu. Turn burner to medium/high heat, bring to a boil, cover, and reduce heat to keep a simmer. Cook for 20 minutes. Stir in cilantro, lime juice, and additional salt, if needed (I usually add in 1 tsp salt).green chili stew8

 

MOROVIAN SUGAR CAKE: Snack Or Dessert – It’s All Good!

morovian coffee cake textMy introduction to Morovian Sugar Cake was a little bittersweet.

I found the recipe in a newspaper (this was well before the internet!) and it sounded intriguing. Being very young and inexperienced in the kitchen, I didn’t allow myself quite enough time. I was able to get it in the oven before I needed to go to work, but my roommates were left in charge of removing it.

All that remained when I got home was one 3″ X 3″ square. They said it was so good they couldn’t stop eating it. I ate the remains, and it was magnificent. In fact, I was amazed they were able to leave me any.

Note: Don’t repeat my mistake – allow enough time for rising!

MOROVIAN SUGAR CAKE

  • 1 cup water 100º – 104º Fahrenheit
  • 2 tsp yeast
  • 1/2 cup granulated sugar
  • 1/4 cup instant mashed potatoes flakes
  • 1/4 cup instant dry milk
  • 1 tsp + 1/8 tsp salt, divided
  • 6 T + 6 T butter, melted, divided
  • 2 eggs
  • about 4 cup all-purpose flour
  • 1/2 cup brown sugar (dark or light)
  • 1 tsp cinnamon

In a measuring cup stir the water and yeast together. Let proof for 5 minutes. ham loaf1

In the food processor, pulse together the granulated sugar, potato flakes, dry milk, and 1 tsp salt. morovian coffee cake10Add in 6 T butter and eggs. Process to blend.morovian coffee cake5With machine running, pour in the proofed yeast water. morovian coffee cake4morovian coffee cake11Add 3½ cups to processor and blend. Add flour one tablespoon at a time, processing after each, until dough starts pulling away from sides of the work bowl. Stop adding flour, and run machine another 30 seconds to knead the dough. Pour dough into a greased rimmed baking sheet (jelly-roll pan) and pat dough to fill the pan evenly. Cover with a tea towel and let rise about 45 minutes. morovian coffee cake2

Preheat oven to 350º Fahrenheit.

While dough is rising, in a small bowl, mix together the brown sugar, cinnamon, and 1/8 tsp salt. morovian coffee cake1After dough has risen, create pockets with your fingertip, the handle of a wooden spoon, or something else that’s about 1/2″ diameter.morovian coffee cake9 Sprinkle the sugar topping over the entire cake. Drizzle the remaining 6 T melted butter over all. morovian coffee cake8Bake at 350º F for about 20 minutes, until golden brown. morovian coffee cake7Cool at least 5 minutes before serving.

 

 

HEALTHIER ZUCCHINI BREAD!

zucchini bread textThey’re out there and they’re coming – those overzealous gardeners who plant way too much zucchini. You can hear the pleading in their voices – “You want some zucchini? We have lots!”

Or maybe you ARE the overzealous gardener. Either way, zucchini abounds and it needs to be dealt with. Yes, you can stir-fry, stuff, and spiralize it, but one can only eat so much zucchini.

My suggestion is to make a healthier ZUCCHINI BREAD and freeze the loaves so you can enjoy your bounty months from now.

This recipe is packed with zucchini, but let’s not get crazy – I said “healthier”, not “healthy”. Even though I swapped the vegetable oil for olive oil and the whole eggs for egg whites, there’s still sugar in the bread so bear that in mind when slicing out the portions.

Note:  This recipe makes 20 muffins.  While it’s a little more work to grease, fill, and remove the muffins from a muffin pan, the benefits are portion control, ease of grabbing however many you want from the freezer, and the whole muffin is basically an end piece (my favorite part of quick breads).zucchini bread3

2nd note:  I noted both weight and cup measurements. Weighing dry ingredients is a far more accurate way of measuring than using measuring cups, but I included cup measurements for those of you who don’t have a scale. (Put digital kitchen scale on your wish-list!)

HEALTHIER ZUCCHINI BREAD – make 1 loaf or 20 muffins

  • 7½ oz (1½ cups) all-purpose flour
  • 2¾ oz (1/2 cup) whole wheat flour
  • 1 T ground cinnamon
  • 1½ tsp salt
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1½ pounds zucchini
  • 4 egg whites
  • 8¾ oz (1 + 1/3 cup) dark brown sugar
  • 1/4 cup extra virgin olive oil
  • 1 tsp vanilla
  • 1 T distilled vinegar
  • optional: 1/2 cup walnuts, chopped & lightly toasted

Preheat oven to 375º Fahrenheit. 

In a medium sized bowl, blend the flours, cinnamon, salt, baking powder, baking soda, nutmeg, and walnuts, if using. Set aside. zucchini bread13Using the large holes of your grater, shred the zucchini. (You can use your food processor or do it by hand.) You’ll have about 5 cups of zucchini. Take a handful of the zucchini and place it in the center of a clean tea towel. Gather the edges together and twist the ball firmly to extract as much liquid as you can. Do this with all the zucchini. (It’s better not to put too much zucchini in the towel at one time.) Discard the liquid, unless you can think of a use for it.zucchini bread15 In a large bowl, beat the egg whites, sugar, oil, vanilla, and vinegar by hand.zucchini bread14 Stir in zucchini.zucchini bread4 Pour in the dry ingredients and gently blend until the flour is incorporated – there can be some flour showing. (Over mixing quick breads can lead to a tough loaf.) zucchini bread5Pour batter into an oiled metal (or glass, if you don’t have metal) loaf pan and smooth top. zucchini bread6Bake 60-70 minutes (mine took 65 minutes), until a toothpick comes out clean.zucchini bread7 Let sit in the pan for 20 minutes before removing to a wire rack. zucchini bread8The loaf needs to cool at least 1½ hours to firm up before slicing. Honestly, try and restrain yourself – you’ll get nicer slices if you wait.

 

You Say Tomato, I Say SALMOREJO!

salemorejo textSummer is the time when vine ripened tomatoes are plentiful. If you’re lucky, these red beauties are growing in your own garden. (I’m so jealous!)

There are many ways to enjoy fresh tomatoes, but I want to encourage you to try this extremely fast and easy Spanish chilled tomato soup called SALMOREJO.

Bonus: No cooking involved!

NOTE: This soup is really not meant as a meal – more of a refreshing something to tide you over, or a starter for the meal. The olive oil makes it very rich, even though the consistency is thin-ish.

SALMOREJO – makes about 6 cups

  • about 3 lbs fresh tomatoes
  • about 5 cups (8 oz) French bread, torn into 1″ pieces (leave the crust on)
  • 1 clove garlic, cut into thin slices
  • 3/4 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1 T red wine vinegar (or sherry vinegar)
  • 2 hard boiled eggs, chopped, for garnish

Cut washed tomatoes into quarters – no need to remove core or skin. Place in blender.salmorejo3 Purée tomatoes. Place a large sieve over a bowl and pour in the tomatoes. salmorejo4Using a spatula or large spoon, slowly stir the purée until all that remains in the sieve is a pulpy mash – this can take 5-10 minutes. Discard mash into your compost pile or down the drain.salmorejo6 Put about 4 cups of the bread into the empty blender. Pour the strained tomatoes back into the blender. Let set for about 15-20 minutes to wet and soften the bread.salmorejo1 Add in the garlic, salt, olive oil, and vinegar. Blend until puréed. Add in more bread to thicken, as needed.salmorejo2 Taste and adjust seasoning. Serve either chilled or at room temperature, topped with chopped hard boiled eggs.

ROASTED POTATOES: Irresistible!

roasted potatoes textI’ve almost never found a potato recipe I didn’t like. My love of potatoes (and chocolate) are most likely passed down from my Irish mam. While baked, hashed browns, mashed, and braised are all delicious, roasting potatoes kicks it up a notch making them one of my favorites.

Roasted Potatoes have a caramelized outside with a creamy inside.  What’s not to like?! And if that’s not enough, they’re easy to prepare.

ROASTED POTATOES

  • 6 Yukon gold potatoes
  • 3/4 tsp salt
  • 4 T vegetable oil
  • optional:  2 T parsley, chopped

Preheat oven to 425º Fahrenheit.

Cut off ends of potatoes so there’s a flat, exposed surface on both sides. (Discard the ends.) Slice potatoes into 1/2″ discs. Place in a saucepan and cover with 1″ of water. roasted potatoes1Bring to a boil, cover, and simmer for about 5 minutes – until there’s a little resistance when you poke the centers with a sharp knife. (You don’t want to fully cook them at this point.) roasted potatoes7Drain potatoesroasted potatoes2 then empty them into a large bowl. Add in the salt and vegetable oil. Gently blend. roasted potatoes3Pour potatoes onto a rimmed baking sheet, making sure you scrape out all of the oil. Lay all the potato discs flat, spreading the oil under each piece.roasted potatoes4 Bake at 425º F for 15-20 minutes, until bottom is well browned. Flip potatoes and bake for another 10-20 minutes, until both sides are well browned.roasted potatoes5 Remove from oven and sprinkle with parsley, if desired. Serve immediately.

 

MUSHROOM CARBONARA: Deliziosa e Facile!

mushroom carbonara textPasta Carbonara is a delicious meal, but is often overlooked by vegetarians since it generally contains pancetta or bacon. Also, it contains raw eggs, which can cause salmonella fear.

Not to worry! Simply replace the meat with mushrooms, and use pasteurized eggs to avoid any salmonella. Pasteurized eggs can be difficult to find, but it’s quite easy to pasteurize eggs yourself. Instructions follow Mushroom Carbonara recipe.

NOTE: As Queen of Freeze, I would be remiss in my duties if I failed to remind you (some might say, ‘nag’) to freeze the unused egg whites for future use.

MUSHROOM CARBONARA – makes about 11 cups

  • 1 lb orecchiette pasta (or whatever pasta you prefer)
  • 3 T olive oil
  • 1½ lbs common white mushrooms, chopped into quarters
  • 1/2 lb fresh shiitake mushrooms, chopped into quarters
  • 2/3 cup chopped shallots (about 2 large)
  • 1 T pressed garlic (about 10 cloves, depending on size)
  • 1 tsp kosher salt
  • 5 yolks, pasteurized
  • 1 whole egg, pasteurized
  • 1 – 1½ tsp ground black pepper, depending on preference
  • 4 oz Pecorino-Romano, grated
  • 2/3 cup Italian parsley, chopped

In a Dutch oven, bring 4 quarts of water and 2 T kosher salt to a full boil. Cook the pasta until it’s almost done – about 2 minutes less than package calls for (it will continue to soften). Place a bowl under a sieve and drain pasta, making sure to capture 2 cups of pasta water. (Pasta water is a great thickener.) Set this water aside – you’ll need it later.

Into the now empty Dutch oven place the olive oil and mushrooms. Over medium heat, briefly stir the mushrooms to cover with the oil. Then continue to cook, uncovered, WITHOUT further stirring for 5 minutes in order to draw out the liquid. mushroom carbonara6After 5 minutes, begin stirring now and then until liquid has evaporated and mushrooms have browned – about 5 minutes. mushroom carbonara7Add in shallots and garlic, cooking another few minutes – just before shallots begin to brown. mushroom carbonara8Stir in the 1 tsp kosher salt, cooked pasta, and 1 cup of the reserved pasta water. Remove pot from heat source and let cool about 5 minutes.mushroom carbonara5 Separate the yolks from 5 of the eggs and beat these yolks together with the whole egg. As you’re beating the eggs, slowly drizzle in 1/2 cup of the pasta water, stirring constantly – this will temper the eggs. mushroom carbonara4Then slowly pour the eggs into the pasta mixture, stirring constantly. mushroom carbonara3Stir in the pepper, Pecorino-Romano, and the parsley. mushroom carbonara2Turn burner to very low and continue to stir in order to heat pasta for serving, taking care not to scramble the eggs. If mixture is too thick for your liking, loosen it up with remaining pasta water.

Buon appetito!!!

PASTEURIZING EGGS

Note: I’ve watched many videos and read many sites about pasteurizing eggs. Plus, I’ve done it myself with no ill effects.  HOWEVER, you should do your own research, just to be sure.

About 20 minutes before beginning, remove eggs from refrigerator to bring them to room temperature.

Have a bowl of ice water ready.

Place room temperature eggs (still in their shells) in a saucepan and cover with about 1″ of water.pasteurizing eggs1Heat saucepan until water reaches 140º Fahrenheit. Maintain 140º for 3 minutes for large eggs and 5 minutes for extra large eggs. (You’ll probably have to turn off burner all-together to maintain the temperature.) pasteurizing eggs2Remove pan from heat source and immediately remove eggs to the ice bath for about 5 minutes. This will stop the cooking process.pasteurizing eggs3Remove eggs from ice water and refrigerate until needed. Make sure you mark them somehow so they don’t get confused with unpasteurized eggs.

You may notice the whites have become slightly cloudy – this is fine.  Also, beating the whites into a meringue may take longer, although I haven’t had any problem with this.