Moroccan Eggplant & Tomato Salad

Standing in front of a pay-by-the-pound gourmet lunch buffet is probably not the best time to discover (and embrace) that you do in fact actually like eggplant, but naturally that is what happened to me. Dishes to Go by work has some great eggplant side dishes - usually middle eastern inspired. Given that the weight adds up, I figured it was about time to enjoy the dish on my own terms. 

During my recipe hunt, I was thrilled to stumble upon this recipe by the Shiska in the Kitchen. Just a few tweaks, a bit of patience and then I was able to enjoy this new gem over and over again!

The recipe:
1 large eggplant
3 tbsp olive oil
1 red or yellow bell pepper, seeded and cut into chunks
1/2 onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) fire roasted diced tomatoes
1 cup water
1 tsp cumin
1 tsp salt (or to taste)
1 tsp brown sugar
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper

Paritally peel the eggplant in stripes, keeping strips of skin intact so they run down the sides of the eggplant vertically. I like the idea of leaving more of the skin on because it adds flavor and structure, so I only peeled off a few strips.

Heat 1 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and saute for about 10 minutes.

When the cubes begin to turn golden brown, transfer them to a larger pot. Add 1 tbsp of olive oil to the skillet and saute the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.

Add 1 tbsp of olive oil to the skillet and add the bell pepper chunks and onion. Let them saute for about 3 minutes. Add the minced garlic and continue to cook for 2 more minutes, until the garlic is fragrant.

Transfer peppers and garlic to the large pot.

Add in the diced tomatoes, water, cumin, salt, sugar, paprika, crushed red pepper flakes and black pepper and bring all ingredients to a boil.

Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced. Remove from heat.

Serve over quinoa or enjoy by itself!

Loaded Veggie Egg White Frittata

Not many would argue that brunch is a staple in New York - for both social and sustenance-related reasons.

I have had the pleasure of trying different brunch spots around the city and while Friedman's Lunch remains hands down my favorite (eggs with style; poached, chicken sausage, sub potato hash), some of my fondest memories are from homemade brunches enjoyed on the rooftops of my favorite Brooklyn dwellers. While my mom (of course) has always been up on the frittata scene, this recipe was introduced to me during one of the rooftop brunch gatherings. Love at first bite - I knew this was a recipe to request from the lovely hostess. Only a few minor adjustments to the cooking technique/ingredients.

It seems that regardless of the time that I make my way to brunch, I tend to exhibit familiar behavior...selecting eggs to start my day. So - this vegeful frittata is a great way to load up on veggies while still fueling the morning with some eggs. It packs a lot of flavor, not to mention nutrients.

The recipe:

1 tbsp. olive oil
2 small potatoes (like Trader Joe' potato medley), washed and thinly sliced
Broccoli, 1 cup
Cauliflower, 1 cup
½ cup carrots, thinly sliced
1/2 onion, thinly sliced
1 10 ounce pkg. frozen chopped spinach, thawed and drained
Trader’s Joe’s Everyday Seasoning (or your favorite seasoning blend)
4 cloves garlic, minced
2 tbsp fresh basil, finely chopped
1 16oz. carton egg whites (you may need to add some additional egg whites depending on how generous you are with the veggies)
1/2 tsp. Salt
1 tsp. black pepper
1 cup shredded cheese (I used a 3 cheese blend)

Preheat oven to 400 degrees.

In a 12 inch skillet, bring 1 cup of water to a boil. Add broccoli, cauliflower, potato, carrot, and onion. Cover an simmer 6-8 minutes until vegetables are tender-crisp and water is evaporated.

Add ~1 tbsp of oil to the skillet, add in garlic along with some Everyday Seasoning (~1tsp) and saute for about 1-2 minutes.

Meanwhile, in a bowl, combine egg whites, cheese, basil, salt, pepper, everyday seasoning (~1 tsp). Pour over the vegetables. Allow the mixture to begin to set, about 2 minutes. Transfer to the oven to finish cooking. This will likely take somewhere around 15 minutes, but could take longer so be patient (this will depend somwhat on the positioning of the oven rack).

If necessary, continue cooking longer than 15 minutes - until almost set but still glossy. Cut into wedges to serve.

Balsamic Fig & Brie Panini

I guess we can go ahead and clear up the name of this post right away. My roommate was kind enough to question my so called panini, which in the absence of a panini press, is really just a glorified grilled cheese. Valid point, but I still like the fancy name. Let's proceed.

There are few foods as comforting as grilled cheese and tomato soup, particularly on a cold/rainy day. So I guess the fact that this is an American classic makes it easy to understand how grilled cheese has earned its rightful place in the food truck craze. In fact, the tradition of a Thursday trip to Morris Grilled Cheese Truck has evolved among several of my desk mates aka food truck enthusiasts. While at times they stray from the Classic melt, I have yet to hear of anyone returning with figs and brie in their sandwich (shocker). 

Seeing as it was love at first Fig Newton for me, I have been desperately trying to think of a fig recipe to feature before they cease to be available in the produce section. But the wait is over - this seasonally appropriate grilled cheese variety is quickly melting my heart... and the use of the balsamic glaze really elevates the flavors to leave a memorable/pleasant after taste.

While some might show their fig love by purchasing Costco sized flats of fresh figs (ahem, Katie/GF Blondie), many grocery stores do carry this delicate fruit while in season during late summer - early fall. A few caveats though: figs are fragile and won't keep for too long so be sure to use them within a day or two of purchase. 

I had a whole host of other ideas for what could go into this panini, but ultimately decided to keep it simple. However, in the spirit of full disclosure, here are a few more twists you could take:

- Caramelized onions
- Thinly sliced turkey breast or ham
- Honey drizzle
- Nothing beats fresh figs, but fig butter/jam is prettttty tasty too


The recipe (single serving):
- 2 pieces of multi-grain bread
- 2 fresh figs, sliced
- Balsamic glaze, estimated ~1 tsp.
- Brie cheese, enough to mostly cover the slice of bread
(Note: I recommend cutting the brie into smaller pieces than pictured above or at least making slices in the long strip to assist in the melting process)


Heat a skillet over medium heat.

Lightly spread the tops of each slice of bread with butter (I used light). On the bottom half of the bread, layer the cheese, add a drizzle of balsamic glaze, then top with the figs, add an additional drizzle of balsamic glaze. Top with the other slice of bread.

Add a few drops of oil to the skillet and then add the sandwich. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. It helps to apply pressure along the way to the top of the bread slice to help the ingredients congeal. Cut and serve immediately.

Semi-Homemade: Black & White Cookies

I have an embarrassing confession. As I sit here preparing this post, on one tab I have open the recipe page for the Paleo diet and on the other tab, the wiki page for black and white cookies. I guess this perfectly exemplifies the dichotomy that is my diet. 

Prior to becoming a resident New Yorker, and one who can now tell you we have Jerry Seinfeld to thank in part for making thse cookies famous, I spent a summer soaking up my final weeks of freedom. Naturally, this allowed for plenty of down time, so in between trips to ikea, I discovered that Betty knows the secret for transforming a plain jane bag of sugar cookie mix into a mean Black and White cookie.

So whether you eat the chocolate or vanilla side first, or head straight to the middle to get the best of both worlds, these treats don't disappoint. The sweetest part about it - the simplicity of the batter.

The recipe (Thanks Betty)

Cookie
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup buttermilk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 eggs

Icing
3 cups powdered sugar
1/4 cup whipping cream
2 tablespoons butter or margarine
1/2 teaspoon vanilla
1/3 cup dark chocolate chips (2 oz)
1 tablespoon whipping cream

Heat oven to 350°F. In large bowl, stir cookie ingredients until batter-like dough forms.

With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets.

Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely.

Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth.

In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream on High 1 minute; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing.

For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature.

Green Dream Smoothie

Well, before the season for refreshing smoothies is officially replaced by the season for warming soups, I feel compelled to share this palate pleasing blend. I first tasted the combination at a little vegan cafe called Terri that is connected to my gym. Quite honestly, it now takes just about all the will power I have to not fork over $6 on a daily basis for this green treat.  

I think my rendition and the resulting ingredient proportions replicated the flavor of the Terri smoothie very well, so give it a try, you won't be disappointed. You also won't be disappointed in the simplicity of the preparation.

The recipe (serves 1):

1 c. almond milk
3/4 c. frozen kale (they now sell at Trader Joes!)
1/4 pear, skin removed and sliced (I used Bartlett)
1/2 banana, sliced
1 tsp. almond butter

Add to blender in the order above. Blend. Add a few ice cubes. Blend again. Enjoy!

Baked Plantain Chips & Guac

Whenever I am in need of some cooking inspiration, a visit to a new restaurant or at the very least, studying the menu, usually does the trick. So, no, I can't claim to be the mastermind behind this tasty snack - truth be told, even vending machines these days boast their own (far less fresh) versions of plantain chips. 

I first really started to enjoy plantains after a trip to Costa Rica on a self-declared  spring break during my first year of working in the real world. Often times for lunch or dinner, I would order a dish called "Casado", which included rice, beans, sweet plantains, meat, and veggies - quite a meal packed on a plate! Anyhow, sweet plantains are delicious, but interestingly enough require using overripe (yellow or black) plantains, as opposed to the underripe (green) plantains used for making chips.

I have included some loose guidelines below in the quest to execute the recipe to perfection! There is no exact science to making the chips and guac so get in there and taste test as you go. 

The "Recipe"... if you can call it that
Green Plantains, peeled and thinly sliced
Olive oil
Salt (Jane's Crazy Salt if you can get your hands on it)
Pepper
Seasonings: I used - Cumin, Paprika, Garlic powder, Cayenne (I would warn against being too heavy handed on this one)

Guacamole:
2-3 medium RIPE avocados, reserve at least one pit
1/2 lime
2 cloves garlic (use more if you wish!)
salt (about 1 tsp as a starting point)
pepper (about 1 tsp as a starting point)
cumin (about 1/2 tsp is a good starting point)
red pepper flakes (depends how much kick you want, try starting with 1/4 tsp)

1/2 tomato, diced

1/2 red onion, diced

Preheat the oven to 450 degrees. Slice off the skin of the plantain (peeling does not work particularly well). Then I would recommend cutting in half horizontally so you can stand the plantain up and ultimately have a better shot at achieving the desired thing slices. 

Toss the thinly sliced plantains in some olive oil and desired seasonings then placed on a foil-lined cookie sheet. Bake for 8 minutes to start (might require more time to crisp depending on how thin the slices are), remove from oven and turn over, return to oven and bake for an additional 8-10 minutes. If this doesn't achieve a desired crispy-ness, continue baking for additional time. 

While the chips are baking, begin on the guac by slicing each avocado in half vertically and scooping out the avocado (reserve one pit). Add the juice of half a lime and then mash into the desired consistency. Mix in garlic and spices, then fold in  tomato and onion. Taste test and add additional spices as necessary.

If by chance you find yourself with leftover guac, use the reserved pit to store and prevent the guac from browning. 

Steak & Veggies a la Chickpea Crêpe

Well three nights in a row of sauteed zucchini and onions probably warrants some real estate on the blog. I must say, multiple bouts of food envy collided to produce this wonderful concoction of a dish.

Envy #1 - Mom's grilled zucchini and onions. Yum! Nothing quite compares to the nostalgia of being at home and eating dinner (fresh off the grill) outside on the screen porch with mom and dad.

Envy #2 - Bar Suzette Crêperie. A Sunday stroll through Chelsea Market wouldn't be complete without visiting the sample sale of the weekend or more importantly some of the market mainstays - for example Bar Suzette . However, when the crêperie closes early for a special event...food envy ensues.

Envy #3 - Carnivorous cravings. Every now and then who doesn't love a good steak, even if it is in the form of thinly sliced strips!

Ultimately the crepe provided a bit of a smoky spice, while the veggies and steak offered a savory balance, reminiscent of an herbes de provence blend. All in all providing a full range of tasting experience for an eager palate.

The recipe:
Crepe (makes 2):
1/4 c. chickpea flour
1/4 c. almond milk
2 tbsp. water (maybe a little more)
dash of cayenne
dash of cumin
1/4 tsp. salt

Filling:
1/2 yellow onion, thinly sliced
1/2 large zucchini (or 1 medium), cut in match sticks
1 ear medium sweet corn, kernels sliced off
1 tbsp basil, chopped
2 cloves garlic, fine chop
1/3 lb. top sirloin (or another lean cut of beef)
2 tsp rosemary, fine chop
Salt
Pepper
Olive oil
Plain greek yogurt for garnish

Begin by slicing up the vegetables/herbs. Add ~1/2 tsp olive oil to a saute pan and add onions. After about 3 minutes add in zucchini, corn and garlic (using additional oil/cooking spray as necessary to prevent burning). Cook for another 3 minutes, add desired amount of salt and pepper along with fresh basil.

Meanwhile mix together ingredients for crepes until a liquid consistency is achieved. Pour batter into a 9 inch pan and spread to cover the full pan. Cook over low-med heat. Flip once the edges start to curl.

Moving on to the steak, season with salt and pepper and press chopped rosemary into the meat. If using thin sliced meat, you will only need to cook for about 30-60 seconds on either side.

Transfer the crepe to a plate and top with all the ingredients + a dollop of plain greek yogurt.