A pictureless summary

While I'm waiting for my official photographer to send me our Thanksgiving photos, I thought I'd share some notes on recipes that I haven't gotten around to posting about.  I've got a few posts started for recipes that I never photographed - since the main point of my blog is to post about the food I make and to avoid making the same mistakes twice, I'm going to share them quickly all at once, instead of dedicating a separate post to each.  Tune in later this weekend for our Thanksgiving post and for some Italy pictures!


Coconut Granola Bars
The coconut granola bars, from NY Times Recipes for Health, were a tasty treat on our vacation.  We snacked on them at the airport and on the plane, crumbled some into yogurt at the continental breakfast, and left a few for Deanna's roommates too.  They were super easy and very crunchy.  If you like those Nature Valley crunchy oats and honey granola bars, you'll like these, and you'll be eating a home-cooked, less-processed (and therefore BETTER) version of them.

Napa Cabbage Salad with Peanuts and Cilantro

I found the recipe for this salad in Deborah Madison's book, Local Flavors.   I made a number of changes to this based on what I had on hand. (It was good, but I thought it would be even better as written.) I didn't have any lettuce, so I used entirely cabbage, and a bit more than called for, a change I think was great! I omitted the scallions because I didn't have any, so I added in a shallot with the dressing. I made the dressing in the blender, and I also added the cilantro to the dressing instead of the salad. I skipped the basil and mint because I didn't have any. Next time I would add extra carrots too!

Fire-Roasted Tomato Stew with Eggplant, Bulgur, and Chickpeas
This one comes from Ancient Grains for Modern Meals.  It's been a while since I made it (eggplant season), but it was good.  I stuck a bit in the freezer for lunches.  The chickpeas are an optional addition, but I think it's always better to toss in some vegetable-based protein when you have the opportunity.  I used bulgur instead of farro, because it's cheaper and I wasn't sure how this would turn out, and also because I thought it would go better with the other flavors.  I was a fan of the golden raisins - if I remember correctly the recipe called for regular dark raisins, but I prefer the golden ones, and I thought they gave the stew an interesting dimension of flavor.

Slow-Cooker Black Bean Mushroom Chili
I made this chili recipe in the slow cooker I got for my birthday.  My old slow cooker is very temperamental and the temperatures seem to be off (thanks to the internet, I've found that this is a very common complaint with that particular brand and model).  My new one lets you set the time by the half hour, and you can jump straight to warm if that's what you want.  This chili recipe uses dried beans, which cooked very well in the 8 hours in the slow cooker.  One complaint is the fresh tomatillos I used - I don't think we scrubbed them well enough and their sticky coating lent a slightly bitter taste to the chili.  The mushrooms gave it a nice meaty element and the spices were a little unusual and interesting.  I would try this one again, maybe with the tomatillos I canned several weeks ago in place of fresh ones.

Eggplant Stuffed With Rice and Tomatoes

This recipe for Eggplant Stuffed With Rice and Tomatoes appeared in the NY Times Recipes for Health with a collection of stuffed vegetable recipes for late summer vegetables - zucchini, eggplant, tomatoes, and bell peppers.  It's been on my radar for a few weeks, and I decided to give it a try.  As I often mention, I cook for two, not twenty as I sometimes would like to believe, so when I started to take out the ingredients for this recipe, I opted to make roughly half of it.  Even so, not all of it was eaten :( but what was eaten was very good.  I tried the dish both cold (as suggested) and hot and it worked both ways.  The thick, vibrant sauce, made from grated tomatoes and interesting spices, made it even better.  I ended up cooking the dish for far longer than intended - I opted for brown basmati rice, so it needed a bit more time to cook.  (My mom tried the related recipe for stuffed tomatoes, and the rice didn't cook at all.  So I was cautious when starting, but this recipe called specifically for uncooked rice.)  I omitted the mint because I didn't have any, and the cilantro was really enough herb for me, especially with the strong flavor of the sauce.  This was a tasty "farewell to summer" recipe, which I ate with a friend at a picnic table in a sunny park on my lunch break.  I'll be keeping this in mind as an eggplant recipe for next summer.

Spicy Vegetarian Chili

I love chili.  Now that it's getting cooler, it's pretty much all I want to eat.  I'm looking for recipes to use up the last of the summer produce - this Spicy Vegetarian Chili did the trick.

I followed the recipe pretty closely, though I used a bit less lemon zest/juice, omitted the fennel seeds (yuck) and used two serrano peppers, seeds and all.  That was a bit of a mistake - I should have knocked out a few of the seeds, as it was good but over-spicy.  My mom ended up sending it all home with me.  (I was hoping to share, but I can't say I'm too disappointed...)  For this recipe we cracked open our first jar of home-canned whole tomatoes.  They are super tasty and have a strong and delicious tomato flavor.  I can't wait to use them in more dishes over the winter.  Hopefully I'll get the chance to put up a few more before tomatoes are totally gone.

I can make variations of chili all winter, but I look forward to next summer's produce and revisiting the hearty and healthy chili recipes I've found this year.

Weeknight Curry

To use up a glut of string beans from the farm, as well as some eggplants and peppers, I decided to try the Weeknight Curry recipe from Super Natural Every Day.  It's a Thai red curry, which is the best kind.  I used far more curry paste than was called for and a bit more coconut milk as well.  I added red curry powder at the end to kick up the heat.  We sauteed some shrimp separately, seasoning those with the red curry powder as well.  I made some brown basmati rice to go with this.

Heidi's recipes in Super Natural Every Day have really amped up my cooking confidence.  Next time, I'm pretty sure that I'll be able to make a good approximation of this dish without looking at the recipe.

Hurricane Pasta

In preparation for the hurricane (which seems to be winding down, and so far I still have power, yay!) we tried to eat as much as possible from the refrigerator.  Early in the day, we made some pita "pizzas" to use some of the mozzarella and other cheeses.  We roasted bell pepper, eggplant and yellow squash to put on top.  We had leftover veggies and tomato sauce, and used barely any of the mozzarella, so for dinner we decided to make a throw-together pasta dish.

We cooked 1/2 package of whole wheat fettuccine, then put the tomato sauce (5-6 oz) in a pot.  I added the already-roasted veggies, about 1.5-2 cups.  We sliced a clove of garlic into the pot, and I added fresh basil, oregano and chives, super easy since all my herb plants were inside!  Finally we added 4 diced cherry tomatoes and a big pinch of salt and we let it simmer just enough to heat up.  We topped the pasta with the sauce and then diced fresh mozzarella, finishing it off with a grating of Parmesan or Romano... not sure which.  It was surprisingly tasty.  Making dishes like this really inspires my confidence.  I know I can make something good if I just focus and put forth some effort.

Spiced Eggplant Stew

If you came into my living room right now, the first thing you would notice is the stack of books on my living room table.  From the bottom up: Heirloom Beans, Cooking from the Farmers' Market, Edible, Vegetarian Cooking for Everyone, Super Natural Cooking, How to Cook Everything Vegetarian, and on top of the pile is Tender, open to this Spiced Eggplant Stew.  I've been turning to this book fairly often lately after neglecting it when it was the featured cookbook last month.

This recipe contains the flavors of cardamom, coriander, black pepper, garlic, ginger, turmeric, mint, and cilantro - quite a few flavors, and they all combine with the heat from the chile and the creaminess of the coconut milk to make a really delicious meal.  The tomatoes and eggplant go well together, and the eggplant is smooth and soft.  I served this over brown basmati rice.  The leftovers were delicious as well, and I put some in the freezer to enjoy when the weather cools down.  I'm not certain it will defrost well, but here's hoping.

Baked Vegetables with an Eggplant Sauce

This is the first recipe I made from Tender.  Too bad I didn't like it very much.  Basically, you roast zucchini, onion, tomato, and red bell pepper, adding harissa and cumin near the end of cooking.  Meanwhile, you also roast eggplant, which you mix with yogurt, olive oil and mint (I used cilantro) to make a sauce for the vegetables.  It wasn't as exciting as it sounded.  My eggplant also didn't roast enough, I think, because I ended up pureeing the eggplant sauce in the food processor.  This is not something I will make again, but at least it exposed me to the book and the way the recipes are written - I thought I'd need a little more guidance than the book provided, but I found myself getting more involved with the cooking and looking at the book a little less.  On the other hand, I didn't like the way the recipe turned out, so maybe I need that extra guidance after all...

Grilled Vegetable Couscous

Last weekend, I made a whole bunch of grilled vegetables and had way too many left over.  After having the vegetables with pasta and in wraps with hummus, I wanted to do something a little different.  I toasted some pearl couscous and after cooking, mixed in chopped grilled vegetables and pesto (frozen without cheese).  Super quick, easy and tasty.

Roasted Eggplant Soup

The quantity of CSA produce can get very overwhelming sometimes.  Things sit in my fridge, and I feel guilty every time I open it.  I'm never sure if I'll be able to use ALL of it.  That being said, cooking can extend the life of things, and roasting can concentrate the flavor of veggies past their prime.  I had three fat eggplants sitting in my fridge when this recipe for Roasted Eggplant Soup was posted.  It seemed very simple: just roast eggplant, tomatoes and onion together, then transfer it to a large pot and turn it into a soup.

This was a successful endeavor.  I was honestly a bit skeptical about eggplant soup, but I was also sick of the Moroccan couscous thing, and they were good enough eggplants that it would be wrong to dispose of them.  The recipe notes made me even more skeptical: the soup was described as not "exactly right" and "has a lot of potential" particularly in reference to the spices.  This scared me, because I am not confident in adding spices to things without any direction.  (How am I to know how much is too much?)

Fortunately, the results were pleasantly surprising.  I thought it was a very nice soup and I was not disappointed with the flavors.  Ken described it this way: "it tastes like if you put eggplant parm in the blender."  (My mom thought that sounded gross, and I agree, but I think it tastes more like if you put eggplant parm with not really any cheese and definitely no bread crumbs in the blender.)

I ate this topped with feta and croutons (made from day-old olive oil and rosemary bread).  Ken used shaved Parmesan.  Both were good.  I can't say I'd make this again, but it's a good use for eggplant and tomatoes that are on the way out.  As the original recipe notes suggest, I might try to leave it a bit chunkier if I do make it again - but the immersion blender is just so fun to play with...

Moroccan Eggplant and Couscous Salad

Something struck me about this Moroccan-inspired eggplant recipe, but I wasn't sure what it was.  I knew I wanted to eat it but I didn't know why.  When I tasted it, though, it all made sense!  It was delicious.  I was skeptical, especially because instead of amounts of seasoning it's "go with what smells good," but it turned out good.

This is made of several components: roasted eggplant cubes, roasted chickpeas (roasted separately from the eggplant), couscous, and a dressing with white balsamic and cilantro.  The spices (cumin and cinnamon) are key.  I left out the golden raisins, because I didn't see them at the store, and I also hate raisins, but when I made it a second time I added some currants - yum!  I also left out the chickpeas the second time around, as we didn't really like them.  They did not get crunchy at all!  So sad.  Luckily it's just as delicious without them, and the leftovers are fantastic too.  This would still be fine at room temperature so it could make a great picnic food or packed in a lunch.

Oven Roasted Ratatouille

Browsing through one of the food blogs I read, I came across this recipe for Oven Roasted Ratatouille.  I wasn't previously very interested in ratatouille, but fortunately I clicked on the link and looked at the recipe.  The list of ingredients appealed to me: eggplant, zucchini, peppers, tomatoes, onions and garlic, a little olive oil, rosemary and thyme.  The ingredients are sliced and roasted in the oven.  Simple, delicious and a great way to use up some CSA veggies - this recipe seems easily adaptable as well to your particular vegetable supply.

Andrea and I made this on the weekend to eat during the week - the recipe made a huge batch, so we split it.  (I made it in my Pampered Chef Deep Covered Baker instead of covering the top with foil - the covered stoneware really roasts things beautifully!)  I made some Israeli couscous to go with mine - I put sprigs of rosemary and thyme in the pot to add the same flavor profile.

This was absolutely delicious!  An added bonus was that it only got better and better as it sat in the fridge for a few days - I always had a big, healthy pile of veggies to eat when I was hungry.  What a fabulously delicious way to get a huge serving of vegetables, with only a little oil and a lot of flavor!

The only thing I would do differently next time is cut things into smaller pieces, especially the eggplant.  The big slices were a little more difficult to eat.  But I will definitely make this again!

Chicken and Eggplant Parmesan

Since school started I have been very busy and haven't really made anything new. But since it's a long weekend, I decided to try out a new recipe that I have been wanting to try for a while - Chicken and Eggplant Parmesan from Food Matters. I bought eggplant at the Rutgers Gardens Farmers Market on Friday (as well as some yummy white peaches and a pint of yummy homemade sour pickles) specifically for the purpose of trying this recipe. I like eggplant and I want to look for more ways to cook with it, but eggplant parm seems to be common so I think it was a good recipe to start with.

We started out trying to broil the eggplant, but we really don't have the proper cookware for that, so we quickly switched to our electric grill. Rather than making the All-Purpose Tomato Sauce, we used my Nonna's homemade sauce. The result was OK, but I didn't love it. Ken didn't like it. The parmesan was really good, since I used real parmesan, and the mozzarella was good too. I think one cup of bread crumbs was way too much, though. I would probably use half of that next time. I also totally forgot to mix in the olive oil, salt and pepper to the bread crumbs. Oops! I might make this again, but maybe not. I am trying to eat less meat, so this is probably the only chicken I will be having for a while, and I will definitely be eating veggie meals for the rest of the week.

Grilled Veggie Skewers

While I am down the shore I like to have grilled food since I don't have a (real) grill at home. I was cooking for only myself, using only what happened to be around, and I ended up making these grilled veggie skewers.

Recipe:
1 small zucchini
1/2 onion
1 baby eggplant
6-8 mushrooms
Italian dressing

Directions: Soak skewers so they don't catch on fire. Cut up zucchini and eggplant into pieces that can fit on a skewer without breaking. Cut onion layers into square-ish pieces. Skewer everything in whatever order you feel like. Put in a dish and cover with Italian dressing (try to get some on everything).

Pretty self explanatory, and you can use whatever veggies you like. I don't love zucchini, but we have so much. I don't know when is the last time I had eggplant, and I don't think I've ever had these little ones.

I made a box of garlic & herb long grain and wild rice to go with this. I like this kind of thing because you just toss it in the pot and leave it alone. But don't forget to check it every few minutes, because for some reason mine cooked very fast today, even though I turned it down almost all the way. I also started to get a little discouraged when my veggies didn't seem to be cooking. I was under the impression that they would cook really quickly on the grill. But when I finally just left them alone for a little while, they cooked very nicely. I think the eggplant pieces could have been a little smaller though. I was very surprised that I liked the zucchini and eggplant much more than I thought I would. Since they are in season I will have to make some more stuff with them.

This stuff just about fit on 4 skewers and with the rice it was definitely enough for one person for dinner. Yummy!