Baba Ganoush Recipe

I really wanted to title this post “How to use eggplants when you HATE them” because I really dislike eggplant. Nothing I’ve ever made with them has turned out remotely edible… until now.

Baba Ganoush is a smokey Middle Eastern dish that has the same texture as hummus. It’s really very easy to make and pretty healthy if you make it as I’ve done below. If you’ve never made hummus or Baba Ganoush, There is one unusual ingredient: Tahini. Tahini is the paste made from ground sesame seeds – it reminds me a bit of peanut butter. Make sure to stir Tahini really well before using – the paste is very dense at the bottom of the container.

Also be aware that this recipe is heavy on garlic. Use only 1 clove if you don’t want really bad breath. I love a strong garlic flavor and have only the kids at home who have to deal with garlic breath – so I went for 2 cloves.

Baba Ganoush Recipe

2 Eggplants sliced down the middle length-wise
1 tsp plus 1 Tbs Olive oil
2 Cloves peeled garlic
2 Tbs Tahini (make sure you stir well before using
Juice of 1 Lemon
1/2 tsp Chili Powder
1/2 tsp Ground turmeric
1/2 tsp Ground Cumin
Sea salt and pepper to taste

• Preheat the oven to 375 F.
• Drizzle eggplants with 1 tsp of olive oil and bake on a baking sheet for about an hour or until fork tender. Once the eggplant has cooled, scoop out the flesh (sometimes you can peel off the skin) and put it into a food processor along with the rest of the olive oil and the remaining ingredients. You can adjust the spices and salt and pepper to taste if you’re partial to more of one spice. Run the food processor until the consistency resembles hummus.
• You can eat it warm or cool. Letting it sit in the fridge overnight gives the flavors a chance to blend.
• Serve the Baba Ganoush with toasted whole wheat pita, vegetable sticks, or toast. It’s a great appetizer or light dinner.
• One half cup and one pita loaf has about 250 calories.

Cinnamon-Sugar Chips with Fresh Fruit Salsa

There’s something Summer-Y about fruit salsa, and who doesn’t enjoy a little treat of cinnamon and sugar?!? This pair is sure to be a crowd pleaser.

Fresh Fruit Salsa:
Simple substitute strawberries for pineapple in our Sweet Salsa recipe.

Cinnamon-Sugar Chips:
Lightly spray cookie sheet with oil. Place tortilla shell quarters on sheet. Lightly spray the tops of the shell quarters and sprinkle a cinnamon sugar mixture on top. Bake at 400 degrees Farenheit for 8-10 minutes. Note: Less is more with these chips. If you add too much cinnamon-sugar mix they will caramelize while baking and take on a scorched flavor. Go light and you’ll be safe.

-Angela

Cucumber Peanut Salad Recipe

Very soon cucumbers will likely be a staple in our HGO boxes.  In fact, we got some fantastic cucumbers this week from our local farm in Trenton.

By now you probably know I am a big fan of Heidi’s Cookbooks 101, the blog where you can find delicious ways to use whole grains.  Here is a stellar recipe from Heidi Swanson to help you use all those cucumbers: Cucumber Peanut Salad.

Even though I haven’t had a chance to make it, it looks SO good I couldn’t resist sharing.  If you make it, be sure to comment on this post and let us know if you liked it.  Who would have guessed that cucumbers and peanuts would be a good match?

Orange and Purple Mashed Potatoes

As far as I’m concerned, orange cauliflower (or cheddar cauliflower, as its sometimes called) tastes the same as the original white variety – its just a bit more interesting.   When I have the colored variety of something ordinary, like orange cauliflower or purple potatoes, I feel that I must cook a dish that takes advantage of its unique color.

Last night I made a colorful dinner thinking that my kids might like the colors and be more willing to try the food: Roasted and Mashed Potatoes and Orange Cauliflower, Roasted Purple Mashed Potatoes with Parmesan, Kale and Chicken.

As you can see, the meal is colorful and tasted great.  The kids, however, wouldn’t have known what it tasted like, as my plan to lure the kids with color backfired.  They ate the chicken – only.   As far as they were concerned, the usual beige mush is scary enough – never mind orange and purple.  Looking at the photo, I agree that presentation could have been a bit more visually appealing.  I’ll give you the general directions anyway (because they really did taste great).  Maybe your kids will be a bit more adventurous than mine.

Roasted and Mashed Potatoes and Orange Cauliflower

I peeled 6 yukon gold potatoes and shook them in a bag with minced garlic, salt, pepper, and olive oil.  I did the same with the purple potatoes, but left the skin on.  I cut off the cauliflower florets and also shook them in a zip-lock the same way I did the potatoes.  I put them in a roaster at 400 degrees for about 30-45 minutes or until they were tender.

I put the Yukon Gold potatoes and cauliflower into a bowl with butter, sour cream, cheddar cheese, salt and pepper – all to taste.  Using a stick blender, I mashed everything in the bowl together.   These taste like pretty traditional mashed potatoes.  You could add gravy, bacon, chives, or anything else you think sounds good.

Roasted Purple Mashed Potatoes

I haven’t used purple potatoes before, but quickly found out that purple potatoes taste sweeter than their yellow counterparts – not in a bad way, just a bit sweeter than I like my mash.

I placed the roasted purple potatoes in a separate bowl, adding butter and a bit of sour cream.  I used the stick blender to mash the mixture until it was smooth.  Feel free to mash them anyway you’d like.  I added some good parmesan cheese (not the powdery kind) and some extra salt – both to taste – and called it a day.  I think another tasty variation would be to sprinkle goat cheese on top.  I love goat cheese.

Inspiring Thanksgiving Sides

Photo and Recipe from 101 Cookbooks Blog

Roasted Pumpkin Salad (101 Cookbooks)

 

 

Photo and Recipe from 101 Cookbooks Blog

Vanilla Mashed Sweet Potatoes (101 Cookbooks)

 

 

Photo and Recipe from Epicurious

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese (Epicurious; Self Nov. 2010)

 

 

Photo and Recipe from Epicurious

Braised Turnip Greens with Turnips and Apples (Epicurious; Gourmet Nov. 2009)

 

 

Photo and Recipe from Epicurious

Poblano Potato Gratin (Epicurious; Gourmet Nov. 2008)

 

 

Photo and Recipe from Epicurious

Kale and Garlic with Cranberries (Epicurious; Gourmet Nov. 2007)

Caramelized Shallots

Image from the Smitten Kitchen

The Smitten Kitchen posted a version of Ina Garten of The Barefoot Contessa’s Caramelized Shallot recipe.  It looks heavenly!  I’ve heard the butter sauce is addictive.