New readers (thank you!) may not know what a big fan of eggplant I am.  In fact, one of my signature recipes is a lower-calorie version of eggplant parmesan, which I have aptly named Eggplant Parmesan “My Way”.  The Western (Globe) eggplant is your common grocery store variety – they are typically large with glossy dark skin and the kind most often used in eggplant parmesan. Because they’re so large they are also an excellent choice for frying or grilling. Another variety is the Japanese or Asian eggplant which is smaller with a more elongated shape; we planted a few of these in our garden this year.

This weekend, I grilled several along with the green peppers for the “not your mama’s” stuffed peppers dish I prepared.  Interesting factoid of the day:  the eggplant is a member of the nightshade (Solanaceae) family and  is akin to the potato, tomato as well as the tomatillo and chayote. And, although it is generally treated as a vegetable,  the eggplant is really a fruit.

Even though my favorite eggplant dish is Eggplant Parmesan, summer calls for something lighter – like a dip or spread to savor with a cool glass of Pinot Grigio. Baba ghanoush immediately came to mind…. but I wanted to add a little twist since Baba ghanoush isn’t very original, plus I didn’t have any tahini, which is an essential ingredient.

Greek- style Eggplant Spread – Melitzanosalata

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

4 Japanese eggplants or 1 Globe eggplant

1 tablespoon lemon juice or red wine vinegar

1 tablespoon fresh mint, chopped

2 tablespoon olive oil

1 tablespoon fresh parsley, chopped

dash of cayenne

salt and pepper to taste

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush eggplants with olive oil and prick with a fork in several places. Grill, turning every 5 minutes until charred all over and very soft, about 10-15 minutes for small Japanese eggplants and 20-25 minutes for larger sized globe eggplant. Remove from grill and allow to cool. Make a slit in the skin along the length of the eggplant and scrape the pulp from the skin.

Coarsely chop and transfer to a colander and allow to drain over a bowl for 15 minutes and discard any liquid in the bowl.

Combine the rest of the ingredients. Blend in a food processor or with an immersion blender. Drizzle with olive oil and sprinkle with parsley. Serve with toasted pita bread. You may also want to jazz it up with a few other accompaniments such as: chopped red onion, chopped kalamata olives, and/or chopped tomatoes.

Enjoy

Whatever the name: brochettes, kebabs, kabobs, skewers –  mixed with colorful peppers and onion they are a delicious alternative to steak, chicken, or ribs for spring or summer grilling.

Grilled Lamb Kebabs

Marinade:
Juice from two lemons
2 teaspoons grated lemon peel
¼ c. extra virgin olive oil
1 teaspoon Herbs de Provence or Italian Seasoning

1½ pounds trimmed leg of lamb, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

Prepare grill (medium-high heat.

Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herb de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.

Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers.

Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.

Serves 4.

Enjoy Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil mixed with orzo.

This is another “No Recipe” dinner that I created from what I had in the fridge that needed using and a half-used package of pasta in pantry. Of course, to have anything in the fridge you have to go grocery shopping now and then, and most of you do. Also, a decently-stocked pantry of essentials is necessary for making impromptu dinners without having to run to the store.

Recently, I spent a Saturday morning helping a young mom and blogger friend with organizing her pantry and as we went through tips and suggestions for quick meals, she suggested that I do a post on what kinds of foods and pantry items are essential to a healthy pantry – some people may not know what to have on hand to be able to throw together a quick, easy, and reasonably healthy meal. So thanks to Kara Noel of Eli’s Lids, I’m working on that list now, so check back later this week.

Ingredients:

1 medium red onion, sliced

6 oz. crimini mushrooms*, sliced

2 cloves garlic, minced

8 oz. fresh spinach

2 tablespoons extra virgin olive oil

red pepper flakes

8 oz. bucatini or spaghetti pasta

½ cup prepared pesto

¼ c. pine nuts, toasted

¼ c. manchego cheese**, grated (optional)

Serves 4

Method:

Cook pasta according to package directions, Drain and set aside.

Heat 1 tablespoon olive oil in large skillet, sprinkle with red pepper flakes, sauté onions until softened, about 2 minutes. Add the garlic, cook for 1 more minute. Remove onion mixture from pan. Set aside.

Add 1 tablespoon olive oil and the mushrooms, cook until golden brown and most of liquid has cooked off – about 5 minutes. Add the spinach leaves, stirring until softened. Meanwhile, spread the pine nuts on a toaster oven tray and warm on 300 for about 2 minutes. Watch carefully – they brown quickly.

Run hot water over the pasta. Spray pasta pot with oil. Return pasta to pan. Stir in the mushroom and onion mixture. Add the pesto and toss the pasta to incorporate all ingredients.

Serve in pasta bowls, sprinkle with pine nuts and grated cheese.

Enjoy

*Crimini mushrooms are coffee colored and richer in flavor and nutrients than the more common white mushroom. They are readily available all year round.

** Variations: parmesan, romano, asiago. Eliminate the cheese for a vegan diet.

After a day of indulging in chocolate and a rich and delicious Easter dinner at Spencer’s in Palm Springs  I tried to keep it light and healthy the next day. A Roasted Red Pepper Dip served with vegetable crudites and Oroweat toasted 100-calorie multi-grain sandwich thins was perfect.

Ingredients:

3 red bell peppers, roasted

1- 15 oz. can of organic cannellini beans, rinsed and drained

2 garlic cloves, minced

Juice and zest from 1 lemon

1 tablespoon olive oil

½ teaspoon cumin

¼ teaspoon cayenne pepper

1 tablespoons pine nuts for garnish (optional)

Method:

Preheat the oven or toaster oven to 450 degrees F. Core and slice red peppers in half, place on foil-lined tray and roast until skin is blackened. Allow to cool, remove skin.

Place all ingredients in a blender or food processor and blend until fairly smooth.  Add more olive oil for desired consistency and salt and pepper to your taste.

I used two of my must-have kitchen accessories (pictured below) for this recipe: this Cusinart mini-food processor that I bought at Sur La Table and I don’t know how I ever survived without a microplane for grating lemon and orange rind! (Its great for ginger – so much easier than mincing and the stringy part is left on the microplane). Both of these essential items can be purchased at my Amazon store.

With the arrival of spring, I’ve been jazzing it up in the kitchen with some exotic spices. To wit, the Moroccan Swordfish and now a savory Chicken Curry with a Mango Twist.  The secret is in the sauce and this one is made easy with two ingredients that I purchased at one of my still-favorite stores, Trader Joe’s. Your palate will delight in the complementary flavors of the sweet chutney, creamy coconut milk, and robust curry.

Chicken Curry with a Mango Twist

1 ½ pounds skinless, boneless chicken breast or thighs, cut into 1-inch pieces

2 tablespoons olive oil

red pepper flakes

½ onion, chopped

1 med. red pepper, chopped

2 garlic cloves, minced

2 tablespoons fresh grated ginger

1 tablespoon curry powder

½ teaspoon cumin

1 c. light coconut milk*

3 tablespoons mango chutney*

salt and pepper

cilantro for garnish (optional)

Serves 4

Heat one tablespoon olive oil in a large skillet over med-high heat. Sprinkle with red pepper flakes. Cook the chicken until lightly browned, stirring to cook evenly.

Remove chicken and set aside.

Add 1 tablespoon olive oil to pan. Add the onion and red pepper, sauté for 2 minutes. Add the garlic, cook for another 2 minutes, stirring. Add the curry and cumin, stir into the vegetables. Add the coconut milk and mango chutney, stirring to blend all ingredients. Bring to a simmer, lower heat, and cook for 5 minutes.

Serve immediately over brown or white basmati or jasmine rice.

Enjoy And, leave a comment – I’d love to hear from  you !

* I buy these two items at Trader Joe’s, but they may be available at some supermarkets.

The secret is in the sauce....

I’ve been posting a lot of fish recipes lately because we’re trying to eat less red meat and this weekend was no exception, especially since The Don returned from a very successful show in Fort Worth, TX where beef rules (just ask Oprah). Fort Worth’s visitors bureau boasts “Cowboys and Culture: an unmistakable mix of preserved Western heritage and unrivaled artistic offerings” and has the only twice-daily cattle drive and a rodeo every night.

So, when in Rome…, he enjoyed the succulent steaks at Del Frisco’s Double Eagle Steak House where they serve up prime aged, corn fed beef straight from the Midwest and the most tender BBQ brisket he’s ever had at a place called Riscky’s BBQ, part of Riscky family of restaurants which began in the heart of the stockyards and where ranchers, cattlemen & cowboys have been eating since the 1920’s.

He is now on a double dose of Lipitor *kidding* and welcomed a fragrantly-spiced, grilled swordfish steak.  I adapted this recipe from one found in Cooking Light.  Cumin, cinnamon, and ginger are common spices in Morrocan cuisine, so I have dubbed this delicious dish:

Moroccan Swordfish

Ingredients:

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon sea salt

1 teaspoon, fresh ginger, minced

2 teaspoon, grated orange rind, divided use

2 teaspoons, extra virgin olive oil, divided use

2- 8 ounce swordfish steaks*, about 1-inch thick

Sauce:

½ cup orange juice

2 tablespoons coarsely chopped walnuts

1 tablespoon honey

Combine first six ingredients in a bowl. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. Meanwhile, prepare the sauce by combining the orange juice, remaining teaspoon of the orange rind and olive oil, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

Heat grill on high. Lower heat to medium-high, grill fish until it flakes easily, about 5 minutes on each side. Be careful not to overcook or the swordfish will be tough and dry. It’s always better to undercook fish – it continues to cook after being removed from the grill.

Drizzle with sauce. Serve with couscous – if you never prepared couscous, you’ll wonder why; it’s so easy and only takes 10 minutes (5 minutes to boil the water and 5 minutes for the couscous to cook). Trader Joe’s carries regular, wheat, and Israeli couscous (pictured).

Serves 2.

Enjoy

*I’ve also been very conscious about buying only sustainable fish. If you’re confused by this term, here’s a good source that contains a list and explains what sustainable means.

Second in my series of super easy asparagus recipes; roasting asparagus, or any vegetable, brings out its natural sweetness. This is one time where thicker spears work better than thin ones so the asparagus doesn’t get tough and stringy. You can even make these in your toaster oven – I do.

Roasted Asparagus

I used pancetta here, but noted a number of variations* which I’ve used and they’re all delicious, so pick the topping of your choice to add extra color and flavor after the asparagus is roasted.

Ingredients:

1 lb. asparagus

1 tablespoon extra virgin olive oil

kosher or sea salt

2 ounces chopped pancetta, sautéed until crispy and browned

*Variations:  minced garlic (roasted with the asparagus), add after roasting: carmelized onions, thinly sliced shallots, chopped tomatoes or roasted red pepper, drizzle with fresh lemon juice or balsamic vinegar.

Directions:

Preheat oven to 400 degrees F.

Wash the asparagus. Bend each stalk so the tough ends break off. Discard the ends.

Cover the baking tray in tin foil. Lightly spray with spray oil. Place the spears on the baking pan in a single layer.

Drizzle asparagus with olive oil, roll the spears around so all are coated. Sprinkle with salt. Roast for 8-10 minutes depending on how thick the spears are. Meanwhile, sauté the pancetta in a small pan.

Remove the asparagus, sprinkle the pancetta over and serve. Enjoy

When you see asparagus in the markets you know spring has arrived! We may not realize it as much as folks who have lived through months of snow and bitter cold, but the way asparagus suddenly pokes its head from still-thawing soil, it is indeed a harbinger of spring. And after a long winter of hearty soups, a more delicate one like this one is refreshing.

I’m sharing three ways to enjoy this wonderfully delicate vegetable in the next few days; the first is a Creamy Asparagus Soup.  Adapted from Clean Food, this soup was surprisingly creamy without a bit of cream – the creaminess is achieved through the addition of rolled oats! I’m loving this cookbook and you can buy it in my shop here and read more about it here. Mario Batali recommends it: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.

Creamy Asparagus Soup

This non-dairy soup has the richness of a cream soup without all the fat and guilt, and is super easy to make.

2 bunches of asparagus, (about 6 cups chopped)

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 shallots, finely chopped

½ cup rolled oats

1 quart rice milk or soy milk

½ teaspoon dried dill

sea salt and white pepper

chopped fresh parsley for garnish

Serves 6

Remove tough ends of asparagus by bending each piece until it snaps. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.

In a large pot over medium heat, sauté garlic and shallots in olive oil until soft, about 2-3 minutes. Add asparagus, oats, milk and dill. Bring to a boil, reduce heat, cover and simmer until asparagus is soft – about 10 minutes. Remove from heat and cool slightly.

Purée soup using a handheld blender. Add water if thinner soup is desired. Season to taste with salt and white pepper. Can be made 3-4 hours in advance, chilled to allow the flavors to blend, then reheat, garnish and serve. Enjoy

Please come back to enjoy a simple preparation of Roasted Asparagus and Asparagus and Mushroom Pasta

Handheld Blender: Available in the TM Shop

This dish was a “No Recipe” creation. Like a lot of the things I cook,  I take inventory of the refrigerator and pantry contents, picture the end result, and use my taste memory to settle on flavors that complement each other.  This takes some experience in cooking – it’s like anything else, the more you do it the better you get and, of course, you have to go grocery shopping to have the raw materials in your fridge and pantry

So here’s my concoction – I’m calling it Halibut with Heirloom Tomatoes. Those are the two ingredients that I bought – the other ingredients were in my fridge.

Halibut with Heirloom Tomatoes

2-8 ounce halibut fillets

1 tablespoon extra virgin olive oil

red pepper flakes

3 cloves garlic, minced

6 ounces yellow teardrop heirloom tomatoes

8-10 pitted kalamata olives, quartered lengthwise

prepared bruschetta sauce*

¼ c. chopped Italian parsley

Preheat grill on high. Brush halibut with olive oil. Lower heat to med-high. Grill the halibut about 4 minutes on each side, depending on thickness.

In a medium saucepan, heat the olive oil over medium heat, sprinkle red pepper flakes into the oil, add the tomatoes and sauté for 1 minute, add the garlic and olives and cook for about 2 minutes until tomatoes are softened. Set aside.

Spoon tomato/kalamata olive sauce onto the plates, top with the halibut, sprinkle with parsley, and serve immediately. Quick, easy, and delicious!

Enjoy

*I had some Trader Joes’s bruschetta sauce and spooned a little on top of the halibut for more color. Added color and texture is always good. You could use pico de gallo or fresh salsa, too.

With tomorrow being St. Patrick’s Day, I’ve had Irish on my mind. Unlike many revelers on the Day of the Green, we’re not just Irish one day a year, The Don is of Irish/Scottish descent, his grandmother’s name was Bridgette O’Rourke for gods sake! So, besides the rustic, stick-to-your-ribs Irish Soda Bread I posted yesterday, I decided to cook something with another staple of the Irish diet, potatoes!

This soup is super easy to make and can be served hot or cold. When served cold it is called Vichyssoise. which is an American invention according to Julia Child, in Mastering the Art of French Cooking. There are only three ingredients:

Potato and Leek Soup

3 cups peeled, sliced potatoes

3 cups sliced leeks, white part only

1 quart organic chicken stock or broth*

2 c. water

*Use vegetable broth for a vegetarian version.

Simmer the potatoes and leeks in the chicken stock and water, partially covered, for 40 to 50 minutes or until the potatoes are tender.

Allow the mixture to cool. Purée the soup in a blender or food processor. Add salt and pepper to taste. That’s it!

Just before serving, add 1/2 cup buttermilk or pureed silken tofu* for vegetarian. Garnish with minced chives or parsley.

Serves 6.

Enjoy and Happy St. Patrick’s Day!