Baked Stuffed Eggplant

This week, I was in North Carolina for work. I stayed in the coastal plains of NC, in an all-American town. By all-American, I mean the only things to eat were carbs and packaged food, and the most popular restaurants were Wendy's, Popeye's, Arby's, and other restaurants whose names are people. Get the drift? Needless to say, I was thrilled to touch down on the runway in the nation's capital, my mouth watering at the thought of cooking up some freakin' vegetables for dinner.

I was going to blog about cookies tonight, but the sheer thought of butter and sugar makes me shudder with memories of my daily intake earlier this week. (Though, to NC's credit, it's not every day that a waffle costs $2.65, a side of grits sets you back 35 cents (!), and breakfast for two with tip comes to 8 bucks.) In short, I can't think about sweet stuff right now, so I'll tell you instead about the stuffed eggplants I made this past Sunday.

Ahh, eggplants. They really are quite the controversial vegetable. No one seems to mind melanzane alla parmigiana, where the innocent little slices are fried to a nearly unidentifyable crisp, smothered with sauce and cheese, and baked into a casserole; however, unadulterated, aubergines are a vegetable that some people love to hate.

I have promised friends that I'll blog about a healthier version of eggplant parm sometime soon; for now, here's a great, easy fix for the eggplant sitting in your fridge. It's easy, healthy, and quite tasty to boot. Need I say more?

Baked Stuffed Eggplant makes 2 servings

• 1 eggplant, halved
• 1/4 cup diced onion
• 2 cloves garlic, crushed
• 1/3 cup sundried tomatoes
• 2 cups spinach, arugula, or other green, chopped
• handful kalamata or greek olives, pitted and halved
• 2 Tbsp. capers (optional)
• several button mushrooms, rinsed and quartered (I used about 5 small ones)
• 1/2 cup or more crumbled feta cheese
• juice of 1/2 lemon
• salt and pepper
• 1/2 tsp. oregano
• fresh parsley, optional
• olive oil
• parmigiano reggiano

1. Preheat oven to 350 degrees.
2. Using a sharp knife, slice into the eggplant meat along the outer rim of each eggplant half, about 1/2 an inch from the skin.
3. Slice the meat of each half (still intact) into strips, then cubes; carefully slice each cube out of the skin, leaving a 1/2-inch thick cushion of meat on each eggplant skin.
4. In a large pan over medium-high heat, sweat garlic and onion with plenty of salt.
5. Add mushrooms and sundried tomatoes; cook about 4 minutes, til mushrooms are sweating and mixture is fragrant.
6. Add eggplant; saute another 2 minutes.
7. Add spinach, olives, capers, herbs, and pepper; toss around the pan until spinach begins to wilt.
8. squeeze lemon into pan; remove pan from heat.



9. Transfer mixture to eggplant shells, dividing evenly between each half.



10. Top with crumbled feta cheese, and grate some parmigiano overtop.
11. Bake at 350 until shells are tender,about 25 minutes.
12. Serve hot or warm.

Brussels Sprouts (Yes, Brussels Sprouts!)

Here's a lesson in spousal communication. If you suspect that your significant other doesn't like a particular food, do yourself a huge favor: just ask. If you don't, you mind wind up like me. In the almost three years that D and I have been together, I never once have made brussels sprouts. I just assumed that D would hate those mini green balls of healthful deliciousness. People, how wrong I was.

A couple weeks back, D and I went to an absolutely fantastic dinner at Bryce and Matt's. Bryce is a vegetarian, and a great cook, so dinner was an all-out vegetable and fake meat fest. Having grown up in a vegetarian house, I was in a form of heaven much reminiscent of my childhood. I was, however, slightly concerned about D, who favors meat. But to my surprise, D asked me to get Bryce's fake meat pie recipe. I asked if I should make it with real meat, and D said, "Just make it exactly the way Bryce makes it. Don't do any of your little alterations or substitutions or anything." Ok then.

But that's neither here nor there...the point is, after that dinner, D asked for brussels sprouts. Yep! That's right. I mean, twist my arm why don't you. I guess I'll make 'em.

Have you never had brussels sprouts? (Deprived!!) They look like mini green cabbages. When we say "mini," I'm talking smaller than the size of a golf ball. They are easily and simply prepared and packed full of nutrients. They're also cute. That's why these days, they're my go-to vegetable.

I'd be hard-pressed to call this preparation a recipe, as it consists in only a few ingredients besides the sprouts themselves. But for all you recipe followers out there, I've made these few ingredients into a list and written some instructions beneath them. Call it a recipe, if you must. Recipe or not, you can have this dish on the table in five minutes, and I guarantee it'll be consumed in half that. Unless, of course, you hate brussels sprouts, in which case, grow up and learn to love your veggies. Just kidding. But not really. :)

Brussels Sprouts

• About 1 lb brussels sprouts
• 2 Tbsp. olive oil or butter (if using butter, use 1 Tbsp butter and 1 Tbsp olive oil so that butter doesn't burn)
• 1/4 cup onion, diced
• 2 cloves garlic, chopped
• dash red pepper flakes
• salt and pepper
• 1/2 cup vegetable broth or water
• a few dashes of lemon juice

1. Rinse, drain, and halve sprouts.
2. In a frying pan, heat oil/butter over medium heat.
3. Add garlic, onion, salt, pepper, and chili flakes. Toss to coat. Cook until onion and garlic have begun to brown, about 2-3 minutes.
4. Add brussels sprouts, toss to coat with onion mixture, and saute, tossing frequently, for 3-4 minutes, until sprouts have started to brown.
5. Add broth; it should sizzle and pop, then immediately start to boil.
6. Cook, uncovered, until liquid reduces almost completely, about 7 minutes.
7. Add a few dashes of lemon juice, toss to coat, and serve immediately.

**note: I prefer my sprouts crunchy. If you want them soft or cooked through, add a bit of extra liquid, cover the pot/pan, and cook for at least 5 minutes longer, up to 20 minutes. Uncover the pan and reduce the liquid only when sprouts are nearly cooked to your preferred softness.

Make-your-own Mexican Dinner

D and I were both very excited at the thought of turkey burgers, but you can't make turkey burgers when the grocery store is out of turkey. hmm.

After a few moments' hesitation about what to make my very hungry and over-studied cohabiter, I settled on mexican. Now, before you get too excited, this isn't Diana Kennedy, from-under-the-adobe-flap Mexican (though I love Kennedy's cookbooks, especially this one, and need to make some of her recipes soon!). This is Americanized Mexican food with just a few twists to make it more authentic. And you know what? It's pretty damn good. Because we're kosher, we do either the meat inside or the cheese on top. But please, don't hold back. A little cotija cheese and sour cream never hurt anyone.

Whether you're cooking for an army of hungry people or just a few grumbling stomachs, make a mexican buffet, and you'll be sure to please the folks around your table.

**I'm sorry that my pictures only show some of the featured items (no chicken or guac); I wasn't much in a chicken mood (especially since they were boneless breasts, which I don't so love), and didn't want to make D wait to eat while I photographed. I like to think I'm at least considerate enough to not stand between D and food.

Here's my spread -- and feel more than free to vary these dishes according to your eaters' picky habits.

Flour tortillas (I like spinach flavor) Hot, Tangy Chicken Spanish Rice Smoky Refried Beans Guacamole Salsa Salsa Verde

Hot, Tangy Chicken

• 4 boneless chicken breasts, sliced into strips
• salt and pepper
• or 1 tsp. coriander (dried)
• 1 Tbsp. chopped cilantro
• 2 Tbsp. lime juice
• 2 Tbsp. hot sauce

1. marinate all ingredients for at least 45 minutes.
2. Preheat the oven to 200 degrees.
3. Put 1 Tbsp. olive oil in a heavy-bottomed pan and turn the heat on medium-high.
4. Scoop marinated chicken into pan, reserving liquid.
5. Saute for 3 minutes on each side, until cooked through and browned.
6. Add liquid to the pan and cook until reduced to 1/3, about 5 minutes.
7. Transfer to an oven-safe pan and leave, covered, in the oven, to keep warm.

Spanish Rice

2 cups basmati rice (can be brown)
• 2 3/4 cups water
• 2 Tbsp. tomato paste
• 1 jalapeno pepper, seeded and diced (be careful!)
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 2 cloves garlic, diced
• 1 tsp chili powder
• 4 Tbsp. paprika
• 1/2 tsp. oregano
• 1/2 tsp. coriander
• 1 tsp. salt

Put 1 Tbsp. olive oil in a saucepan over medium heat.
1. Add diced onions, jalapeno, and garlic, and sweat (until translucent), about 2 minutes.
2. Add spices and bell pepper, and cook for 3 minutes.
3. Add 2 1/2 cups water, turn the heat to high, cover pan, and bring to a boil.
4. When water is boiling, add rice, and cook, uncovered, for 15 minutes.
5. If after 15 minutes most of the liquid has evaporated, add an extra 1/4 cup and cook, stirring constantly.
6. After most of the liquid has evaporated, cover pot, turn off the heat, and allow to steam for 5 minutes. Then fluff rice with a fork.

Refried Beans

Smoky Refried Beans

• 2 cans black beans
• 1/8 cup water
• 1 Tbsp. olive oil
• 1 1/2 tsp. pimenton, or smoked spanish paprika
• 1 tsp. salt
• cotija cheese, optional
1. Drain beans and rinse through a few times.
2. Blend beans and 1/8 cup water in food processor or blender until mostly smooth (though some little bits won't hurt).
3. Add oil, pimenton, and salt; pulse a few more seconds til blended.
4. Add more water if needed; you're looking for a smooth consistency that's not overly thick, but not runny either.
5. Put bean mixture in an oven- or microwave-safe dish and cover.
6. Bake in the oven at 350 until warmed through (about 15-20 minutes), or nuke in the microwave for ten-ish minutes until hot.
7. Top with crumbled or grated cotija cheese and a bit of hot sauce, if you wish.

Guacamole

• 4 avocados, halved and scooped into a bowl.
• 1 lime
• 2 cloves garlic, mashed or chopped
• 2 Tbsp. onion, chopped or mashed
• 1/4 cup chopped tomatoes
• 1/2 a jalapeno pepper, seeded and chopped (more or less to taste)
• salt
1. Are there really instructions to this "recipe?"
2. Mash avocados, garlic, and onions in a big bowl (best to mash with a mortar and pestle, but I don't have one...).
3. add tomatoes.
4. add salt to taste.
5. add lime to taste.
6. add jalapeno....you get the drift.
7. Mix it all up and EAT!

I bought both salsa and salsa verde, but each is made relatively easily when you have the time: try this recipe from Simply Recipes, this one from Good Eats, or this salsa verde recipe, also from the much-abhored but also-very-useful Food Network.

A couple tips on serving this feast:

• Tortillas can be heated inside tin foil so that they stay soft and warm, then used as wraps to make burritos.
• Alternatively, cut each into quarters, and toast them in a dry frying pan until they crisp up a bit, then use them as you would nan with indian food, to scoop up some rice, beans, chicken and sauce.
• One last possibility is to fill them in advance, roll them, line them side by side in a pan, top with salsa and cheese, and bake, enchilada style. The possibilities are endless!

  

Easy, Healthy Butter Bean Stew

Bet you never thought you'd see "healthy" and "butter" next to each other in the same sentence!

Last night, after heating up some broth for a very sick D., I moseyed back to the kitchen to figure out dinner for myself. The fridge was pretty cleaned out, save some pretty blood oranges, 6 grape tomatoes, and a bit of leftover fennel. But fear not, dear readers! A few ingredients really do go a long way. I feel a little bit like Rachael Ray when I say this, but a delicious and healthy meal really is only 30 minutes away.

Will you roll your eyes if I say this was not a recipe? Fine, you win. Here's the recipe, but please, pretty please, feel free to adapt this in any way you see fit. If you've got regular white beans, they'll do just fine (though I do love the starchy, buttery texture of butter beans, hence called). If you wish, add some feta cheese and parsley. This can go in any number of different directions, all equally easy and delicious.

Butter Bean Stew

• 1 Tbsp. olive oil
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tsp. each dried oregano and dried basil
• 1 bay leaf
• piece of a parmagiano reggiano rind, if available (feel free to substitute other cheese such as feta)
• 1 cup crushed tomatoes
• handful grape or cherry tomatoes

• For this one-pot wonder, I tossed some chopped garlic and shallots in a Tbsp of olive oil, let them sweat for a couple minutes, added salt, pepper, a bay leaf, and a Tbsp. each of dried oregano and dried basil. Then I drained and added a can (yes, a can!) of butter beans, and tossed them around to coat. I added a piece of the rind from parmigiano reggiano cheese. Then I added a bit of leftover canned crushed tomatoes (I'd estimate about 1 cup or so) and the six cherry tomatoes I had. I don't need to tell you to add more if you have more...

  From this point on, you basically just watch the whole thing simmer away until you can't stand it any longer. If desired, add some water to keep a thinner consistency. I lasted about 15 minutes -- plenty of time for all the flavors to come together. Ladel into a bowl atop a nice, crusty crouton or piece of toast, and enjoy just so.