Cherry Pistachio Almond Cake

Temperatures here in these parts have been hot and cold.  Mostly rainy.  SO on a cool day I like to bake something.  Warms the house a little and then we have something to eat on the go for the warmer days.

We have definitely been on the go!  Aren't summers always like that.  We are so busy!  When I say all, I don't just mean our family, I know you are busy too.  We vow to slow down a little each year.  But there are so many things to see and do. People to spend times with and enjoy.  Of course I am so entirely grateful for all of it.  I do stop and photograph flowers though.  I will show you a few...

This cake is like, OMG, wonderfully delicious.  Just a little secret, it has some pretty good nutrition too! It's toothsome, wholesome and satisfying, not to mention pretty. 

Cherry Pistachio Almond Cake

Recipe adapted from this recipe at Epicurious- using what I had on hand. Yes I had mahlab on hand.  Only because I love going to different markets, picking up interesting things and trying new recipes... What can I say, I live on the edge... the edge of the kitchen that is.

1 teaspoon ground mahlab
1 1/2 cups almond meal
1/3 cup all purpose flour
1 1/4 teaspoon baking powder
1/2 cup flaked sweetened coconut
3/4 cup sugar
10 tablespoons melted butter
a pinch of salt
3 eggs
pistachios (unsalted)
cherries- canned (drained) or fresh (pitted)

Prehat oven to 375F.  Spray a 9 inch square (or deep round) pan with cooking spray.

Mix all of the dry ingredients: mahlab. almond meal, sugar, flour, baking powder, coconut, pinch of salt together in a bowl.  Pour melted butter over top, stir.  Add in eggs.  Pour into baking pan and smooth the top.  Arrange cherries on top and then pistachios over that.  Then sprinkle with some big crystal sanding sugar.

Bake for about 30 minutes, turn and bake 8 to 10 minutes more.  The center should no longer be jiggly. Cake should be a little golden around the edges.

Sweet Potato and Garbanzo Bean Salad

This is one of those times when something doesn't stay long enough to set up a good shot to show you how freaking amazing something was.  It is at these times you should say to yourself- it must have been real good.  Oh yes, it was real good.  This is one of those salads, that like my rocket and asparagus salad will be showing up on our table over and over again.  Its just that good.

Lets talk about allspice.  Allspice may be that longer forgotten friend in your spice cabinet.  Don't sell it short if it is.  When used in small quantities, like in this dish or tomato anything (salad, sauce...) it adds something.  Something you cant quite get your finger on but its good- real good.  I add it to tomato salad all the time.  It was during a Daring Cooks Challenge when I led it for stuffed grape leaves.  See the post here.  I thought, allspice, in tomato salad?  Seriously, this is going to ruin my wonderful tomatoes.  Ah, wrong.  Sooo good.

Sweet Potato and Garbanzo Bean Salad
Printable here.

2 sweet potatoes, butternut squash, or pumpkin, diced
1 small purple onion, sweet onion, or shallot
1 can chick peas or 2 cups if you soak and boil your own
3 tablespoons tahini (sesame seed paste)
2 tablespoons water
3 ½ tablespoons lemon juice
2 tablespoons olive oil
pinch of sea salt
crushed black pepper
1 garlic clove minced
1/2 teaspoon allspice

If you have time roast your sweet potato, if not a quick boil is fine.  Heat until tender.

Meanwhile, chop onion.  If you are using a purple onion you can tone down its bite by placing in a small bowl and pouring some hot water over it.  Leave it in the hot water while you prepare everything else and you will find it is quite mellow when done.

In your serving bowl, whisk together olive oil, lemon juice, water, tahini, garlic, salt and pepper and allspince.  Add to it the garbanzo beans, onion, sweet potato and cilantro.

Moroccan Fava Bean Soup

 
I bought some dried, shelled fava beans and there they sat in my pantry for , oh, I don't know, nine months.  I bought more, not thinking I already had some.  Feeling guilty and wondering why I can not remember what is my pantry... Could it be that I have many dried beans... too many dried beans.  Anyway- time to use them.

This recipe really sounded good and am happy to report it really was good.  I had a cup of it for lunch the other day with a teaspoon of olive oil drizzled into it- delicious. 200 calories.  I ate banana yogurt mixed with applesauce after I ate the soup.  Boy did I feel so proud of myself for having sucha wholesome meal.  The whole meal 350 calories and it was so good.

I did skip the sautéing part of the recipe since I had to cook the dried beans anyhow- I just started adding things to the pot. I would love to try this recipe again with fresh fava's I am sure it would be even more stellar.

Moroccan Fava Bean Soup
You can find the original recipe here at the NYTimes.The recipe is from
Martha Rose Shulman who is the author of “The Very Best of Recipes for Health.”  It was my starting point.
Printable recipe here.

1 pound dried fava beans or 1/2 pound frozen double-peeled (2 cups)
1 large onion, chopped
2 medium or large carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic
1 small potato (about 4 ounces), peeled and diced
2 quarts water, vegetable stock or chicken stock
2 teaspoons Lawry's salt
2 teaspoons sumac
A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
freshly ground pepper
1/2 teaspoon turmeric
1/3 cup chopped cilantro plus additional leaves for garnish


Soak beans overnight.  Drain and place the beans in a soup pot.  Add enough water to cover the beans by about four inches.  Add in salt, garlic, pepper and onion.  Cook covered on low simmer for about 40 minutes until beans are tender.  Add in the carrots, celery, potato, salt, sumac, bouquet garni, pepper and turmeric. Cook for about 30 minutes.  Remove bouquet garni and puree the soup in a blender.  Spoon into serving bowls.  Sprinkle with cilantro and drizzle with olive oil.



If you want to make your own seasoned salt- which I will when I finish the bottle of Lawry's, combine the following:

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Green Hummus

This was one of those, now you see it, now you don't type dishes.  My daughters don't necessarily like hummus.  My one daughter only likes Sabra.  I'd rather make it home made but she doesn't eat it when I do.  The other daughter doesn't even like hummus.  They both loved this.  Loved it.  And my husband who just adores hummus, of course, loved this.  I think this will be made a lot around here for school lunches.  So glad to find something other than the usual...

Green Hummus

Adapted from this recipe at the LA Times
Printer friendly version found here.

2 cups arugula (also known as rocket)
1/2 cup cilantro
3 green onions, diced
2 garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper
4 cups garbanzo beans
s and p to taste

In a processor combine arugula, cilantro, green onions, garlic, lemon juice and olive oil to the mixture. Once you get it mixed and it starts looking creamy, add in garbanzos. Blend until pureed.

Daring Cooks: Stuffed Grape Leaves

This month yours truly hosted the Daring Cooks challenge of stuffed grape leaves.  Because I know so many people would be unable to find grape leaves we allowed other tough greens.  If you have the chance to acquire grape leaves I highly recommend this recipe- especially with the apricots if you are not vegetarian.  If you are vegetarian, the second recipe  is really delicious as well.  Don't be afraid of rolling.  It is way easier than you think it is.  I have put it off for years and was glad that the Daring Cooks needed someone because it was a perfect excuse to take the plunge.

And a plug (not being paid to say this), these two books are excellent sources of Middle Eastern food, Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf and Jewish Syrian food, Aromas of Aleppo by Poopa Dweck and Michael J. Cohen .  They are full of excellent recipes.  I have tried many of the recipes in this book and have not been disappointed.

Here are the checking lines for the month:  Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.


Historical Note: Stuffed grape leaves are a part of many cultures including the Syrians, the Turks, the Greeks, the Lebanese, the Albanians, the Israeli's, the Iranians, the Iraqis and the Armenians (just to name a few). Generally speaking the stuffed part could be in zucchinis/courgette, eggplant, tomato or peppers. Really it also extends to stuffing certain types of fish as well. It is suggested that the origin of stuffed grape leaves goes back to the time when Alexander the Great besieged Thebes. It has also been suggested the Byzantines refined and spiced up the recipe and used the leaves of other vines such as hazelnuts and figs.

THE CHALLENGE RECIPE
Preparation time: The recipe will take up to 2 hours, depending on how fast you roll. You can freeze them before boiling if you want to try to do half of the recipe ahead of time.
Equipment required:
Heatproof plate, lid or pie plate. Something to weight the stuffed grape leaves down in the sauce pan.
A sauce pan.

Grape Leaves Stuffed with Ground Meat and Rice with Apricot Tamarind Sauce/ Yebra
Adapted from Aromas of Aleppo by Poopa Dweck and Michael J. Cohen. Published by Harper Collins, 2007
Yield: 6 to 8 servings
Ingredients for hashu/filling:
1 pound (455 gm) ground (minced) beef
1/3 cup (80 ml) (2 1/3 oz) (65 gm) short grain rice
1 teaspoon (5 ml) (6 gm) all spice
2 tablespoons (30 ml) vegetable oil
1 teaspoon (5 ml) (6 gm) cinnamon
1 teaspoon (5 ml) (3 gm) kosher (coarse) salt **if using regular table salt only use ½ tsp.**
¼ teaspoon (1¼ ml) (1½ gm) white pepper
1 onion, chopped **optional**
1 cup (5½ oz) (150 gm) pine nuts **optional**
Directions:
1.Soak rice in water, enough to cover, for 30 minutes. Combine meat, rice, allspice, vegetable oil, cinnamon, salt, white pepper, and if desired, onion and pine nuts, in a large mixing bowl. Mix well.
Ingredients for assembly:
1 pound (455 gm) hashu/filling (see recipe above)
36 preserved grape leaves, stems trimmed, drained, rinsed and patted dry
1 tablespoon (15 ml) vegetable oil
6 dried apricots – or more if you desire
3 tablespoons (45 ml) tamarind concentrate **if you can’t find it, you can omit it**
¼ cup (60 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) (9 gm) kosher (coarse) salt **if using regular table salt only use 1.5 tsp.**
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Tamarind is actually fairly easy to find.  There is a paste that is in package already made up.  You can find it at Asian, Mexican or Indian grocers.  You can also find the pods (a little more difficult) and make it yourself.  It is akin to a sweet/tangy tea flavor. If you can’t find it, you can skip the sauce all togheter. The grape leaves will be just as delicious without the sauce. But we hope that those that can find it will use it.
Directions:
1.Place a grape leaf on a flat surface, vein side up. You can trim the little stem if you would like.
2.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.
3.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.
4.Repeat with the remaining leaves and filling.
a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
5.In a medium saucepan put in the vegetable oil and then place the filled grape leaves in the pot.
6.Place apricots in between the stuffed grape leaves. Cover and cook over low heat for 5- 8 minutes or until the grape leaves begin to sweat.
7.Using all three tablespoons, place a little of the tamarind concentrate, if using, over the rolls.
8.Combine lemon juice, salt, and water then add to pan, filling it ¾ full.
9.Weigh down the grape leaves with a heat proof plate or board to prevent them from unraveling. Cover and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 40 minutes.
a.Alternatively, place the saucepan in an oven preheated to moderate 350°F/180°C/gas mark 4 and cook for an hour.
10.Spoon cooking liquid over the grape leaves occasionally. You will know they are done, when the grape leaves are neither soupy nor dry.
11.Tilt pan sideways over serving platter, allowing the grape leaves to tumble out. Try not to handle them individually to reduce unraveling.
a.Alternately you can try spooning them out very gently.

Wara Einab or Dolma/Cold Stuffed Grape Leaves
Adapted from Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf
Yield: 6 to 8 servings
Ingredients
24 – 30 preserved or fresh grape leaves.
1¼ cups (300 ml) (9 oz) (250 gm) long grain rice
1- 3 tomatoes, peeled and chopped
1 large onion, finely chopped or 4 tablespoons (60 ml) (35 gm) finely chopped scallions
2 tablespoons (30 ml) (25 gm) finely chopped flat leaf parsley
2 tablespoons (30 ml) (15 gm) crushed dried mint
¼ teaspoon (1¼ ml) (1½ gm) ground cinnamon
¼ teaspoon (1¼ ml) (1½ gm) ground allspice
1 teaspoon (5 ml) (6½ gm) dill
Salt and pepper
2 tomatoes, sliced **optional**
3 or 4 cloves garlic
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Directions:
1.Pour boiling water over the rice and stir well, then rinse with cold water and let drain.
2.Mix the rice with the chopped tomatoes, onion or scallion, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.
3.Place a grape leaf on a flat surface, vein side up.

4.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.

5.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

6.Repeat with the remaining leaves and filling.


a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
7.Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves Place a whole garlic clove in between them for extra flavor. The tightness will help prevent the rolls from unraveling.

8.Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
There are many variations you can use but here are just a few suggestions:
Add ¼ cup (60 ml) (1½ oz) (45 gm) raisins or currants and ¼ cup (60 ml) (1⅓ oz) (40 gm) pine nuts to the filling.
Mix a pinch or two of powdered saffron with the olive oil and water before pouring over the stuffed grape leaves.
Soak about ¼ cup (60 ml) (1½ oz) (45 gm) dried chickpeas in water overnight. Crush them using a processor or blender and add them to the filling. In this case use ¼ cup (60 ml) (1¾ oz) (50 gm) less rice. You could also use drained canned chickpeas.

Additional Information:
http://greekfood.about.com/od/greekcookinglessons/ss/foldleaves.htm
http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm
http://www.squidoo.com/stuffed-grape-leaves
Video:
http://www.5min.com/Video/How-to-Make-Stuffed-Grape-Leaves-101615656
http://www.youtube.com/watch?v=1DlKlzltajg
http://www.youtube.com/watch?v=lSyOUhHzIoQ&feature=related

Lentil Turkey Pitas with mint and cucumber

It's been a litle while since my last post because we were enjoying a little bit of a getaway. Just a weekend away. See if you can guess where by some of the pics below. Being the foodie I am I had to check out some local grocery stores and of course visit Trader Joes which I very much love and miss here in NY. I wish I could open a Trader Joe's here myself but I think Danny Wegman would overpower. We did not do a lot sightseeing on our vacation it was more about spending time with family. It was 108 degrees F on Sunday by my cousins thermometer. Ayyyy!

Before I left I made this amazing dish I saw on PJ's site, Ginger and Garlic. It looked so appealing- I had to make it. I changed it up a bit due to what I had on hand. I used the French Pouy Lentil because I like how it holds its shape for something like this. Since I had groud turkey, I threw in some turkey bacon as well to add flavor. I loved this dish. Adding the labneh and all the fresh cucumbers and mint just made it even better! Lovely dish. I highly recommend this one.

Lentil and Turkey Pitas
adapted from this recipe

3/4  cup French lentils
2  cups water
1 medium onion - chopped
3 cloves of garlic - smashed
1 teaspoon thyme
1 bay leaf
1 tsp cumin powder
1 Tbsp olive oil
2 cups diced tomatoes
large handful mint
1 to 2 cucumbers
pitas

Slice turkey in small pieces and fry in a skillet. Drain on paper towels once it is cooked through and crisp.

Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and turkey; cook 5 minutes or until turkey is browned and vegetables are tender, stirring occasionally to crumble the turkey. Add lentils, 1/2 cup water, tomatoes, bay leaf, bacon and spices. Cover and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). Spoon into pita and serve with mint, cucumber and labneh or Greek yogurt.

Moroccan Chicken Tagine

After seeing Hubert Keller on Create TV, I was really intrigued by tagines. Hubert Keller is a well known chef and owns a few restaurants. I know people have heard of Thomas Keller, but I wonder how many have heard of Hubert Keller. Why is one chef more popular than another?  Does one promote himself more than the other? Does one have backing and can network better? Does one have more connections than the other? These are things my idle brain contemplates.  


Anyway, the tagine is what was sitting on my plate with the risotto from Sunday's post. I really thought cous cous would be a better match for the tagine. But I was very late on my Daring Cook challenge so I had to make it yesterday which was the day of my tagine. I thought hey, why not? Throw them together on a plate it might all work out. Oh the creaminess of the risotto when real well with the flavorful gravy of the tagine. It was delicious. I wouldnt hesitate to pair these two again. (Even though I really love cous cous).

Moroccan Chicken Tagine

6 dried Mission figs, chopped
6 dried apricots, chopped
6 prunes, chopped
1 onion, minced
2 tablespoons preserved lemon, minced
8 chicken thighs, skinned
4 cloves garlic
3 tablespoons tomato paste
1 cup water
rub:
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon turmeric
2 teaspoons cumin
11/2 teaspoon cinnamon
2 teaspoons corriander seed, ground

Mix all the rub ingredients together on a shallow bowl and coat the chicken thighs with the rub. Heat a tablespoon of oil in a dutch oven or a large frying pan that has a cover. Sear the chicken, browning on both sides. Combine the tomato paste and the water and add to chicken once browned. Add the chopped fruits as well. Cover and heat on a low flame. You want to just barely simmer. Stir often, cooking for about an hour.

There is still time to jump in on the giveaway band wagon.  Deadline is Wednesday March 16th at midnight.

Daring Cooks: Mezze

After a rather stressful few days, I managed to totally space this months Daring Cooks. I never do that. I am so sorry.

I did do the challenge. Actually I did it twice. One where my pictures were just bleh and the other one where I had a chance to work on my pictures with more natural light. I do so much better with natural light.

We have what we call "rainbow" nights here on our family. It's really leftover cleanup night with a jazzy name to make it more appealing. Everything that needs to be used up gets put on the table. This could be a lone pickle in a jar even. It's kind of fun for the kids because they can pick and choose.

I have been making hummus for years so I wasnt exactly challenged to make hummus but certainly welcomed the opportunity. I am glad I followed this recipe to a T. It suprised me with a nice lemony flavor that I really enjoyed. It had considerably more lemon than my usual recipe. I encourage you to give it a go.

And the pita I have made on several occassions. Different recipe but similar technique. We love pita so no complaints here.

The thing that was challenging for me is having enough food leftover to take pics the next day when the light is good. I really have to work on getting some lights so I can take some pics when it is dark.

The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden

Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste

Directions:
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

Does your higher self know?

I havent been on in so long. I promise to get better. I guess with less light around I have been in a funk. I have been playing lots of online games like Zuma and Bubblehead (Thanks Lola). Totally addicted. I go through periods like this when I bow out of my busy schedule and do this shut down thing. It is usually followed by some transition. The busy schedule thing is totally my own doing. Blogging, sewing, crafting, gym, library, major organization projects. I have certainly been to the gym and wow have I been streamlining my house. Another indicator of oncoming transition. Why is that? Do I know something I don't know?

Sometimes I really believe that we do know the course of our lives in some crevice of our mind or soul. Like we have our operating int he hear and now self and then our higher selves "know" things. When you have deja vu. Its like your higher self knew all along and you hear and now self recognized that you kind of already knew that.

No, I am not drinking here on Super Bowl Sunday. Just thinking. Just saying.

I love eggplant. I am always searching for ways to make it that does not involve frying. Eggplant is a sponge and manages to sop of copious amounts of oil. In the rare exception of eggplant parmesan (once a year treat), I do use oil and fry fast to try and avoid this.

I found this recipe in Mediterranean Street Food. A really good resource that is filled with delicious recipes.

TURKISH IMAM BAYILDI
(The Imam Fainted)
based on a recipe from Mediterranean Street Food

2 medium onions, chopped
Olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
3 tablespoons chopped parsley
Salt and pepper to taste
2 medium eggplants, peeled and cubed
2 teaspoons sugar
1/2 teaspoon chili flakes
3 tablespoons fresh lemon juice


PREPARATION:

Saute the onions in a little oil until golden. Add the garlic, tomatoes, sugar, chili flakes salt, and pepper. Cook until most of the liquid evaporates. If you don't like it quite as stewey, keep cooking until all of the liquid has evaporated.

Steam the eggplant until tender and add to the tomato mixture. Squeeze fresh lemon juice over the top and spinkle with parsley.