July 19, 2009
Pasta with Roasted Eggplant Sauce
1 medium eggplant, 1-1.5 lbs
3 tbsp olive oil
2 cloves garlic, popped from skin
A handful of chopped flat-leaf parsley
1 can (28 oz) crushed tomatoes
1 lb pasta, cooked until al dente
1. Heat an oven to 450F. Cut several silts in the skin of one side of the eggplant. Place whole eggplant with slit side up directly on an oven rack on the middle shelf. Cook for 15 minutes. While eggplant is roasting, cook pasta. Remove eggplant and let stand on counter for 5 minutes.
2. Heat olive oil and garlic in a dish in the microwave on high for 20 minutes or warm in a small saucepan until garlic sizzles. Hold the whole eggplant over a food processor or blender. Peel the eggplant like a banana with the use of a paring knife by holding the stem in one head and sliding the knife under sections of the skin with the other. When you've peeled away the skin, cut the flesh of the eggplant loose from the stem and let it drop into the processor or blender. Dump in the garlic, oil, parsley, and salt and pepper, to taste. (If you stop here, this eggplant puree makes a wonderful dip for vegetables or spread for crackers.)
3. To prepare the sauce, combine eggplant puree with crushed tomatoes in a saucepan over medium heat until warmed through. Pour over your favorite pasta.
Yield: 4 servings
Source: Rachel Ray's 30-Minute Meals
2 tbsp unsalted butter
2 cloves garlic, pressed
2 medium onions, sliced
1 cup chicken or vegetable broth
10 small (6") or 6 medium yellow squash, sliced
1 cup half and half
1/2 cup whipping cream
2 tbsp chopped chives or
2 tbsp chopped basil leaves
1. In bottom of a 3-qt saucepan, saute onions and garlic very gently for 5 minutes. Add broth and squash and simmer for 8-10 minutes until squash is tender and liquid is reduced.
2. Puree smooth in blender (or in pot using immersion blender). Add enough half and half to make a very thick soup and then add the cream.
3. If eating cold: chill and serve topped with chives. If eating hot: return to heat after adding cream, add the basil and bring just to a simmer.
Yield: 6 servings
Source: Barbara Dodge
Chocolate Chip Zucchini Pecan Muffins
13/4 cups all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2/3 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup vegetable oil
1 1/2 tsp pure vanilla extract
1 tsp grated lemon rind
1 1/2 cups grated zucchini (hand grated preferably - results from a food processor tend to be too wet)
1/4 cup chocolate chips
1/4 cup chopped pecans
1. Preheat the oven to 350 oF. Grease 12 large or 18 smaller muffin cups, or line the cups with muffin papers.
2. In a medium bowl, sift the flour, salt, baking soda, baking powder and spices together.
3. In a large bowl, mix together the brown and white sugars and the eggs. Add in the vegetable oil, vanilla and lemon rind. Stir in the grated zucchini, chocolate chips and pecans. Add the flour mixture, combining everything but not overmixing.
4. Fill the muffin cups two-thirds full and bake about 25 minutes, until a straw or cake tester inserted in the center comes out clean or the muffin feels springy when gently pressed with your finger.
June 14, 2009
Greens Supreme Soup
2 1/2 lb mixed greens such as mustard, collard, kale and fresh caraway
2 1/2 quarts chicken or vegetable broth
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp caraway seeds (if fresh caraway is unavailable)
1 cup Chardonnay
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup plain yogurt
salt and pepper to taste
1. Trim greens, discarding coarse stems, then wash thoroughly and drain. Put greens in a big soup pot with broth, garlic, oil and caraway seeds (if using). Partially cover pot and bring liquid to a boil. Lower heat to a simmer and cook until greens are are tender, about 45 minutes.
2. Drain greens, reserving "pot likker" (the cooking liquid). Blend greens in a food processor until mostly smooth but not pureed.
3. In a large saucepan, combine 3 cups of reserved pot likker with wine. Whisk in ricotta, sour cream, yogurt, greens, and if necessary, more pot likker, to make a fairly thick soup. Simmer soup, stirring occasionally, 20 minutes and season with salt and pepper.
Yield: ~9 cups of soup
Source: O'Rourke's Diner in Middletown, CT via Gourmet? via mother-in-law
November 2, 2008
Best and Easiest Chili
1 lb ground turkey
1/2 red pepper
1 can black beans
1 can pinto beans
2-28 oz cans whole tomatoes
1 1/2 cup corn (frozen or fresh)
~ 1/2 tsp toasted cumin
2-3 tsp chili powder
Brown the turkey, then add the onions, garlic and red pepper and cook a bit more until softened, then add the rest of the ingredients and simmer for an hour. Serve. Top with cilantro, jalapeños, red onion, cheddar cheese, yogurt or sour cream, or anything else you like.