Well, what have we got?

My latest obsession...

2009-08-04T07:44:00.000-07:00

Just wanted to share one of my new favorite recipes:

EGGPLANT ALMOND ENCHILADAS

12 tortillas
6 c. cubed eggplant
1 c. chopped onion
2 med. cloves crushed garlic
1 c. chopped green pepper
1 1/2 tsp. salt
Black pepper
1 packed c. Monterey Jack cheese
1 c. finely chopped toasted almonds
Vegetable oil for frying tortillas*
2 to 3 tbsp. olive oil for sauteing vegetables.

In a large skillet saute onions and garlic, add salt. Cook, stirring occasionally, over medium heat for 5 minutes. Add eggplant (1/2 inch cubes). Mix, cover and cook 10 minutes until eggplant is soft. Add peppers, almonds and black pepper, cook another 5 minutes, stirring frequently. Remove from heat and add cheese mix.

*Heat about 1/2 inch of vegetable oil in a heavy skillet and fry each tortilla on both sides just until soft (10 seconds) and drain on paper towels.

Fill each tortilla with 1/4 cup filling and roll; placing in a baking pan. Pour a batch of enchilada sauce over the top. Bake 20 minutes at 350 degrees, top with sour cream.

* I omitted this step and didn't miss the extra calories or time involved..:)

Beans Beans the Magical Fruit...

2009-06-21T06:24:00.000-07:00

I'm sure you know the rest of THAT song, however I bring beans to your attention for another reason. Since SuperBowl Sunday, Joe and I have become pescetarians. What is a pescetarian you ask? Pescetarianism is the practice of a diet that includes seafood and excludes mammals and birds. In addition to fish or shellfish, a pescetarian diet typically includes some or all of vegetables, fruit, nuts, grains, beans, eggs, and dairy."vegetarian whose diet includes fish." Why, you ask? Well 1. we live on the same block in Milwaukee as a sausage factory. 2. We watched an episode of Modern Marvels that went into great graphic detail on what happens in industrialized slaughter houses. 3. In Michigan, we lived right around the corner from a turkey farm that was not free-range. These 3 things along with further research into growth hormones and pesticides, led us to try the ways of the pescetarian lifestyle. We do not intend to be preachy or self-righteous nor do we plan to gag and shudder if we go to dinner with you and you order a hamburger. Tomato, tomatoe.

So, back to the beans. We don't eat seafood for every meal, so beans and lentils become quite the staple that say beef or chicken were before. I have to say that I have had some black bean burgers that were so delicious even a meat lover would be satisfied. Indian food has always been a favorite of ours ( by always, I mean since the Kipkers awakened us to it last year) and primarily uses beans, veggies, and nuts in most dishes. The trick, I think, with beans is to explore unique seasonings and spices. Tandori, gram masala, cumin, chinese five spice, cilantro...you get the picture.

One of our favorite snacks is hummus, pita wedges and sliced veggies. The hummus selection at most grocery stores has really expanded. That said, YOU, yes you, can make it at home for literally a third of the price or less.

My Hummus recipe:

2 cans drained garbonzo beans a.k.a. chick peas
1/3 can of refried black beans ( I like the ones seasoned with cilantro and lime )
2 T tahini*
4 cloves of garlic
1 T cumin
1 T chili powder ( or Trader Joe's chili pepper sauce )
coupla dashes of your favorite hot sauce ( Siracha is always good)
1 t of tandori spice
1 T olive oil
squirt of lemon or lime

Add ingredients in order into food processor and blend until smooth and creamy.
Enjoy with cucumbers, carrots, red pepper, radishes...I can keep going. I like to toast whole wheat pitas in the toaster ( cheater!) and then cut them with a pizza cutter.

* Tahini is a paste of ground sesame seeds used in cooking. You can usually find it in the grocery aisle near the peanut butter or in the international aisle. I have found that tahini is the missing link of hummus and is essential to the recipe.

Oh yeah, if you chew a papaya enzyme tablet after your meals, the less the magical fruit will make you toot.

Who Knew?

2009-05-05T08:18:00.000-07:00

Anyone that knows me knows I'm a little slow to accept all things technological. I never expected to blog. Ever. At the encouragement of my alter-ego on the other side of the Lake, here I am.

I am a Foodie, a lover of all things food and food related. I am the first to try the strangest thing on the menu and often convert others to my discoveries. At the suggestion of said alter-ego, one Dory Kipker, this blog will encompass all things food, i.e: recipes, new discoveries, restaurant reviews and suggestions and hopefully funny quips about the sharing of a fine meal with great friends. One of my favorite games to play is, "well, what have we got?". I'm not a week-ahead meal-planner. I've tried really hard. I've found I unleash some creative concocting when I just shoot from the hip and experiment with ingredients on hand in the kitchen. Most of my "recipes" have emerged from these scavenger missions. That said, not all of my "recipes" will have precise measurements. I've never been big on Math.

On to today's topic. Southern food. Wow.

My husband, Joe, and I recently visited Charleston, South Carolina, and Savannah Georgia where we sampled some pretty delectable delights. Among our favorites, Shrimp&Grits, and Fried Green Tomatoes. ( Both worthy of capitalizing...). Luckily, he like me, has a tendency to become obsessed with certain dishes. Needless to say, we have made Shrimp & Grits no less than 3 times in the less than a month we've been home from our trip.

Unfortunately for us Yankees, green tomatoes are only available in the summer months. ( They are literally unripened red tomatoes and much sweeter.) I've already been stalking the land where our farmer's market will set up shop in June. If you have never tried Fried Green Tomatoes, do yourself a favor and order them the next time you see them offered on a menu. What a treat! They are lightly dusted in a corn-meal crusty batter and usually topped with something yummy like a jalapeno jam or even a spicy apricot chutney, and served over a sweetcorn relish or salsa. It's all good.