Eggplant Chickpea Curry

School is winding down, soon the kids will be off and we will be running around.  I keep the kids as busy as possible.  It keeps them from fighting and it keeps their minds fresh and hopefully learning new things and experiencing new things.  We do save some days for the week for cleaning and other chores.  I do can and freeze with the various harvests and then of course the big one when they are back in school in the Fall.  Next one coming up is strawberries and that is when I do my strawberry freezer jam.  Everyone loves it.

Eggplant is one vegetable I like but am at a loss a lot of times on what to do with it.  Usually I just roast it and salt it and eat it.  Or I roast it and make baba ganoush.  Those are pretty much my go to dishes for eggplant.  In the summer when it is all over the market, I make this, my canned eggplant. An old Italian recipe, not for the faint of heart with canning because the Food and Drug Administration would probably say that the way I can it is unsafe...  Besides that I never know what to do with it so I started a list of recipes for eggplant.  This recipe here will be one of them.  It is so good.  With fresh eggplant it will be even better.

Eggplant Chickpea Curry
If cilantro isn't your thing add parsley but add it in the beginning with the tomatoes.

1 large eggplant, skinned and cubed
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 tablespoon butter

1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted preferred)
2 teaspoons minced ginger root
1/4 teaspoon cayenne
1 15-ounce can (or 2 cups) cooked chickpeas, rinsed and drained
1/2 cup water
1/4 teaspoon garam masala
1/4 cup minced parsley or cilantro

Saute onion and pepper in butter, once translucent add in cumin seeds.  Cook one minute more.  Now add the remainder of ingredients except for the cilantro.   Cook for 20 minutes.   Add in cilantro after you remove the curry from the heat.

FAUX SAUSAGE AND SPLIT YELLOW PEA SOUP

I love going to Amish stores.  Some are more expensive than others but I like the deals, I like looking at the different things they have.  Recently I found this mix, it's  a spice mix for sweet sausage.  I bought because I want to make my own sausage.  I was making soup yesterday and decided to add it in.  Pow! Sausage flavor in the soup without the sausage.  Perfect for my vegetarian daughter.

I realize that you may or may not be able to find this mix so I listed out the ingredients for you to add to the soup., so there will be a similar effect.

As for me.  I will use it again.

Just a note, when cooking dry beans, don't be afraid to add in flavors while you are plumping them up.  I usually do the customary soak overnight.  I drain in the morning and add the seasoning and cook until plumped.  I often times put Montreal Seasoning in with mine.  The flavor goes into the bean and helps the over flavor of whatever you are using it for.

Faux Sausage and Split Yellow Pea Soup

2 tablespoons butter
1 onion, chopped
1 rib celery
2 whole carrots, chopped
2 cups fresh spinach
2 cups yellow split peas
3 quarts water
1 tablespoon sausage seasoning (see below if you dont have it)

Saute onion, celery and carrot in butter in a soup pot.  Cook until lightly golden.  Add in water, seasoning and yellow split peas.  At the end of the cooking time, about 50 minutes, add in spinach.  Cook until spinach has wilted and the yellow split peas are soft.

Sausage Seasoning Mix

1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons fennel, crushed
1 tablespoon cane sugar or brown sugar if you dont have it
1 1/2 teaspoons paprika
1/4 teaspoon anise seed, crushed
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
1/4 teaspoon ascorbic acid or fresh lemon juice if you dont have it

Mix all ingredients together.  If you are using lemon juice instead of ascorbic acid.

Cauliflower Ceci Bean Tacos

I know, cauliflower everything.  You see it everywhere.  Just like kale.  Every way you can imagine eating cauliflower.  I have to say, this is one of my new, favorite ways of eating cauliflower.
Very tasty and easily translated into tacos.  Next time, we will have it with slaw, which is like, all over Pinterest.  Believe me, there will be a next time.  It was a great, healthy, low calorie meal.

Cauliflower Ceci/Garbanzo Bean Tacos

2 cups or one can ceci beans, drained
4 cups cauliflower, chopped into 1/2 inch pieces
1/4 cup taco seasoning (store bought or home made, see below.)
1 tablespoon of brown sugar
1 tablespoon of oil
1/4 cup cilantro
salt and pepper to taste

Toss the cauliflower and chick peas with the seasoning and sugar and then drizzle oil over top.  Mix completely and bake at 375ºF for about 20 to 30 minutes.  It should be nice and tender.  Remove from baking sheet and toss with cilantro.  Serve with tacos, cheese, sour cream, whatever way you like your tacos.


Taco Seasoning

1/4 cup chili powder
1 tablespoon (heaping) garlic powder
1 tablespoon (heaping) onion powder
1 tablespoon (heaping) oregano
2 tablespoons salt
2 1/2 tablespoons pepper
1/4 cup cumin
2 tablespoons (heaping) paprika
1 tablespoon chipotle powder (if you can find it and you like the heat)

Add 1 tablespoon of corn starch or arrow root powder to 1 pound of meat.  This is in the packets of seasoning that you buy in the store.  It makes the "saucey" consistency when  you add the water and the tomato paste.

Note: I did not do the tomato paste and water for the cauliflower but I probably will try adding it next time.  Or not.  Because why mess with a good thing.

Lentil Tacos

This Tuesday Taco thing is going on is killing me.  You see we are not the typical household family. I am a foodie.  I have some things that I do every year but I like to try new things.  If I do Taco Tuesday like my daughter wants me to, this severely limits my exploration.  Not to mention beef can be pretty expensive and to my other daughter that is a vegetarian, it does not seem like a good idea at all.  Mind you, I am not complaining because these are good problems.  Having food and food choices is a very good problem.  What to do?...

Enter the lentil.  I could wax on poetic about the virtues of lentils. I probably have already done so in previous posts.  I actually was listening to The Splendid Table and learned even more great things about lentils.  They are my heroes.

It seems the lentil is quite a good crop to grow.  Lentils have the ability to take bacteria in the soil, combine it with nitrogen an make their own fertilizer.  Genius.  These fabulous little legumes are amazing!

Meatless Tacos

1 tablespoon Bold Chipotle Seasoning
1 teaspoon cumin
1 cup black beluga lentils*

3 teaspoons taco seasoning or a packet**
2 tablepoons tomato paste
1 teaspoon sugar
1 1/2 tablespoons corn starch
3 tablespoons water

In a sauce pan boil about 3 cups of water, Chipotle Seasoning, cumin and a cup of lentils.  Cook until the lentils are cooked but not falling apart.

Drain the water from the lentils.  In that same pan add in the taco seasoning.  Spoon in tomato paste. Keep it stirring.  Make a slurry of corn starch with about 3 tablespoons of water.  Pour the cornstarch mixture into the lentils.  Stirs until it kind of thickens.  Add in salt and pepper to your taste.

*If you can not find black beluga then just use brown.  But under cook them when boiling rather than overcooking.
**If you have a taco seasoning packet, skip the cornstarch and sugar.

Herbed Baked Tofu

This is the tofu that will change your mind about tofu.  Seriously.  My Mother HATES tofu.  She tried this and asked me which tofu I bought. Yup!  It is just that good!  It totally does a disappearing act around here. I have made it many times but it just doesn't make it to the photo shoot, like, ever!

Herb Baked Tofu
Original recipe from Wegmans

1 brick tofu extra firm and pressed
1 1/2 tablespoon olive oil
1/2 teaspoon  dill weed
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
2 tablespoon soy sauce
2 cloves garlic, minced

Preheat oven to 350F.  Make sure you press the tofu well.  The more liquid you get out the better.  

Cut the tofu into bite sized cubes.  Toss with olive oil. dill weed, black pepper, sesame oil. soy sauce and garlic.  Place tofu on parchment sheet and on a baking sheet.  Bake for 15 minutes.

Rhubarb Lentils

I encouraged my daughter, being the Vegetarian she is, to try the lentils on a chip with sour cream and cheese.  Like, how can you go wrong?  But alas, she tried one and was not having any more of it.

I personally loved it but I like vegetables.  Let me rephrase that, I love vegetables.  But I didn't always, so, I will be patient as her taste buds grow up.

 

Rhubarb Lentils
I got the idea from a cookbook I have been looking at.  Its called Locavore. Though I seen a very similar recipe here on My Recipes. I didn't want a soup but rather a thick stew kind of thing.  

2 cups water for boiling
1 cup dried petite green lentils
1 tablespoon oil
2 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley
2 cups chopped rhubarb (about 12 ounces)
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

sour cream


In a saucepan sauté onions and celery in oil.  Once the onions are translucent, add in the water and lentils.  Add the remainder of the ingredients except for the tomato paste and cook until lentils are tender.  Add in past and bring to a boil again.  Remove from heat and serve with a dollop of sour cream.



 Anyela's Vineyards in Skaneateles NY- Finger Lakes Region.

Texas Caviar

I could have sworn I posted this last year!  I can not find it anywhere on my blog.  Which means either cyberspace has eaten my post or I never posted it.  No fear, I made it again.  It really is something you will make over and over again. It is just that good.  It travels well, so it is great for a potluck! Or Memorial Day picnics.

Beans are a really great addition to your diet. " Eating the right foods can help you lower body fat and cholesterol. Beans such as kidney beans and black beans are high in essential dietary fiber important for healthy digestion. Adding beans to your daily diet is good for lowering body fat and controlling weight. This helps to prevent chronic diseases such as type 2 diabetes, high blood pressure and heart disease."(SF Gate News). Thats pretty exciting!

Beans offer a few other benefits.  They have a lot of fiber so they will help keep you feeling fuller longer.  They also help your body with insulin spikes. "Soluble fiber in beans slows the passage of glucose from food into your bloodstream. Because of this, your body has to produce less insulin; high levels of insulin are a precursor to diabetes." (Johns Hopkins)

Beans are an undiscovered super food!  Lets keep it our secret though because you know the price is going to go up as soon as beans are discovered to be great! Will let people go on thinking that kale is the star.  We will know that there are some major stars waiting in the wing.

If you want some bean recipes, I have some here such as,  Frijoles- 3 Days, 3 Ways,  Borracho Beans, Party Beans, Negro Frijoles, Moroccan Fave Bean Soup,  Lucknow Red Bean Chili, Black Soy Beans, Hoppin' John, Pasta e Fagioli, Jamaican Coat of Arms... Many other recipes can be had because the bean is like a blank canvas (sweet or savory). 
 

TEXAS CAVIAR

4 cups black eyed peas*
1 (11 ounce) cans white shoepeg corn
1 cup red onion, finely chopped
1 cup celery, finely chopped
1 cup red pepper, finely chopped
6 -10 jalapeno peppers, minced (if you don't like the heat, leave it out)

Marinade
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar

Mix all marinade ingredients together in a sauce pan and bring to a boil. Boil for 5 minutes, pour over chopped onion and cool.

Drain beans if using canned and shoepeg corn. Combine all ingredients and marinade the bean and vegetable mixture for 24 hours.


*You can use any type of beans, it doesn't have to be black eyed peas.  You can use a mixture of beans for a very colorful mix.

Camponata on Quinoa

The good people at Red Pack Tomatoes sent me some of their delicious tomatoes.  I had to make this quinoa and camponata dish with the tomatoes.
With summer coming and so many delicious vegetables coming, this is a recipe that will use a lot of them and is sure to please.  Whether you serve it like a bruchetta or over quinoa it is very flavorful and delicious.


Camponata

2 tablespoons plus two tablespoons extra-virgin olive oil
3 eggplant (about 1 pound), cut into 3/4-inch dice
Kosher salt and freshly ground black pepper
1 large sweet onion, diced
3 rib celery, finely diced
1 red bell pepper, cut into 1/2-inch dice
4 medium cloves garlic, thinly sliced
1/4 cup minced fresh mint leaves, plus more for garnish
1/4 cup  minced fresh parsley leaves, plus more for garnish
1- 15 ounce can Red Pack Petite Diced Tomatoes
1/2 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons capers, drained and rinsed
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Sauté onion, celery and red pepper in oil.  Add in eggplant and the extra oil.  Continue cooking until eggplant is tender.  Add in garlic, salt and pepper, mint, parsley, cinnamon, raisins, tomatoes. capers, sugar and vinegars. Cook on a gentle simmer for about 20 minutes, uncovered.  Remove from heat.  Best if made a day in advance, flavors will marry.

Vegetarian Baked Beans

Holy Crow!  Has it been that long since I last posted.  Well, in between getting my yard ready for summer, planting and sewing, I thought I would try to get a post in.  Since my daughter is vegetarian and baked beans for picnics and such is upon us, I thought I would share this amazing recipe with you.  If you want it meaty add in bacon.  That of course will kick it up a notch.  Without it, though, its pretty flavorful.  We all really enjoyed it! Hope you do too!

Vegetarian Baked Beans

Water
2 tablespoons kosher salt
1 pound small dried beans, such as great northern or pinto beans, rinsed
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1 1/2 cups finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups reserved bean broth
1 1/2 cups (homemade) ketchup
2/3 cup dark brown sugar
1/3 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon BBQ 3001 (Penzey's Spice) or BBQ spices of your preference*
1 tablespoon hot sauce ( as many squirts as you need/want)

In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.

Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.

Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

Full Disclosure:  Nope.  I was not told to say or asked to say anything about how wonderful Penzey's 3001 BBQ spice is.  I just like it.  That's all.  You can use what you want.

*BBQ SPICE CAST of CHARACTERS include:
cumin, paprika, chili powder, cayenne, celery salt, garlic, ... (what am I forgetting?)

Potatoes and Lentils

I boiled some red potatoes as they were starting to sprout.  I put them in the fridge as I had no use for them at that particular time.  But next day when I was pondering what vegetarian meal I could make for my daughter I decided to use them. I pan fried them and added some Vegetarian "meat".  At the last minute I stirred in a tablespoon of sour cream, garlic powder and salt and pepper.  I place a few slices of Jack cheese over top and then turned off the heat and put on the lid. I loved it.  I made it again with lentils.  Equally yummy in my opinion.
I found this video pretty hysterical. I love the comments they make!

The last time I made lentils I boiled them with Montreal Steak Seasoning in the water. About a tablespoon for a cup of lentils.  My Mom had handed the spice down to me.  Goodness knows how old it is.  If you like the idea I recommend that you use a  little less if your spice is newer and more pungent.  I really liked how it flavored the lentils and plan to do it again real soon.  It was nice to have that jar of lentils to pull from to make her something quick or even to make myself something quick and nutritious.

Vegetable Burgers

This was my lunch today. Oh yeah! It was remarkably delicious! I am super excited about this recipe.  I made a test one without the lentils, delicious.  And made some with the lentils, also delicious.



Vegetable Burgers
Makes about 12- 14 patties, depending how big you make your patties.

1 cup textured vegetable protein (TVP)
1/4 cup quick-cooking rolled oats
1 1/2 teaspoon Italian Seasonings*
1/2 cup onion, minced- dried or not
1/2 teaspoon garlic granules
1/4 teaspoon mustard powder
3/4 cup water (boiling)
1 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon tahini (or any other nut or seed butter)
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast
1 1/2 to 2 cups crushed corn flakes

1 cup brown lentils, rinsed
2 cups water
1 tablespoon Montreal Steak Seasoning*

Mix the TVP, oats, onion, Italian seasonings, garlic and mustard in a bowl.  Add in the boiling water.  In a seperate bowl mix together ketchup, soy sauce, tahini.  Stir into the TVP mixture.  Let site for about five minutes.  Add in the nutritional yeast flakes and the flour.

Drain lentils (if watery) and stir them in as well.  Combine everything thoroughly. 

Stir in the corn flakes.  You want enough crushed corn flakes to be able to mold the mixture into patties.  Too many and it will crumble, to few and it will be too mushy. 

Form into patties and fry on medium to low heat. 

To make the above sandwich:  After frying my burger up and placing it on the bread, I tossed the salsa into the frying pan.  I just heated it enough to break it down and be a little warm.  Placed avocado on top and that was it.

*If You want to make your own, here are the appropriate links:

Fire Roasted Salsa
Montreal Steak Seasoning
Italian Seasoning

Those little dark spots are sun dried tomatoes.  I added them in for a little extra pizazz.

I made patties and froze about eight of them. Quick meals on a future busy day.

Pumpkin Vegetarian Chili

Since my daughter decided to go vegetarian (which my husband lovingly refers to my daughter as a "Carboterian"), we have been experimenting with some new ideas.  She is kind of a picky eater to begin with.  Its taken a little more flexibility on her end and some patience on my end to come up with some dishes that she likes.  This is one of them.  If you asked me six months ago if she would eat this I would have told you "NO" most assuredly.  Things change. Right? Here's to hoping that more nutritious eating is on the horizon.

Vegetarian Pumpkin Chili

1 cup pumpkin puree
2 tablespoons tomato paste
1 cup black beans
2 stalks celery
2 carrots, chopped
1 medium onion chopped
2 tablespoons Anaheim roasted chilies
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon pepper


Sauté onions, celery and carrots in a soup pot.  When just slightly golden add in the remainder of ingredients.  Let cook, on very low heat, for about twenty minutes, stirring frequently as the mixture will be thick.

Scolipasta Soup

That's what it was called in our house growing up.  What it literally means in Italian is strainer soup.  What does that mean?  Well, it is whatever is leftover in your fridge that you feel like using up and making soup with.  Obviously, I can't really tell you how to make it because that would mean I was at your house, looking in your fridge and saying, oh, this and this and this would be good.

Instead, I will tell you my formula for making it.  I start with a broth.  It could be store bought or homemade.  For the soup above I used my vegetable broth.

Next, I almost always add onion and garlic.  They are major flavor boosters.

Then some vegetables or meat or both.  Whatever is in my fridge that I feel like adding. Sometimes I feel like adding a starch sometimes not (rice, potatoes...).

Then some seasoning.  Now, this is the part where your soup will really come alive.  For instance, if you are making a soup and decide to go the dill seasoning type route, you could use pickle juice.  Or if you were making a Mexican style soup maybe add some jalapeno juice.

For example, I will give you an idea of where my head usually goes with soup.

Italian:

Italian seasonings : oregano, basil, garlic, little bit thyme and/or rosemary.  Then I might use some hard cheeses like peccorino romano or parmesan.

I made through in some pesto at the end to brighten the soup.

Mexican:

Mexican seasonings: oregano, cumin, garlic, chili powder... Then I would add some heat (because I like it- not that it is necessarily Mexican).  If I wanted to thicken the soup I might add masa.  I might add corn chips at the end.  My absolute favorite thing to add in to Mexican type soups is fresh veggies such as cabbage, radishes, avocadoes...  

To brighten up the soup I might add lime or lemon juice.

I don't know if that helps anyone.  It really is about learning what goes with what and tailoring things to your and family's taste buds.  Or as my youngest daughter calls them, taste bugs.  You also have to experiment and have a little confidence.  Its not rocket science.

For this soup I will tell you what I did. I had some vegetable broth in the fridge and I had some spinach that was starting to wilt.  I heated up the broth, added in the spinach and let that cook a little until I had a  moment on another day to finish it.  Today I added the rest of the ingredients.  I did add some leftover coconut milk.  Really it was not a lot but it needed to be used up.  So it kind of looks like dish water.  I was very tempted to add more coconut milk but the last thing I need right now is another opened can of something.

Yellow Lentil Soup

1 1/2 quarts vegetable broth
1/4 cup coconut milk (more if you have it)
1 cup yellow lentils
1 teaspoon cumin
1/2 teaspoon sriracha salt (my new favorite "spice")
4 cups fresh spinach
1 large onion, chopped
1/2 teaspoon garlic powder
salt and pepper

Cook lentils in about 3 cups water with salt, cumin, sriracha salt, garlic, onion and salt and pepper. Cook until the yellow lentils become tender.  Add in the remainder of ingredients; spinach, vegetable broth and coconut milk.  Cook for twenty more minutes.

MUNG BUNG BEAN BURGERS

Really bad picture, really good flavored bean burger.  Don't let its appearance fool you.

I had to make the name fun so my kids would think it was equally fun  to eat it.  They did.  They not only thought it was fun, they also thought it was delicious.  The kids both had two burgers and my husband had 3, leaving me with one to eat, since the recipe made 8.  I didn't mind.  The temptation for more calories was taken away.  Better in their bellies than on mine.

Secretly, while they were munching away I was thinking about how much nutrition they were getting.  I especially felt that way because my older daughter thought she would like to become a vegetarian about a month ago.  Getting protein into the girl has been a bit of a challenge.  Man can not live by cheese alone, or can he?  Cheese is pretty important to our family.  We do not buy deli meats as a general rule.  We eat a lot of vegetarian meals just because a couple years ago we decided it was more economical and better for the planet if we ate less meat.  So, bean burgers are no surprise in this family.

Inside these beauties and seriously it was one of the best bean burgers I have made, is quinoa, mung beans and eggs.  I definitely hit a high protein mark!

Yes, I know the name is silly but that is how I roll.  You can be all serious and call them Mung and Quinoa burgers if you like- but see if your kids get excited to eat them.

Mung Bung Bean Burgers

2 cups cooked green mung beans
1 cup cooked quinoa
1/2 cup panko crumbs
3 eggs
1 small onion, minced
4 ounces smoked cheddar cheese (this gives the burgers their big flavor-don't substitute)
1 generous teaspoon cumin
1 tablespoon minced garlic
1/2 teaspoon turmeric
1 packet Goya Sazon (you can skip this but it gives the burgers some nice umami)

Once your quinoa is cooked and your mung beans are cooked you are good to go.  I had cooked the beans a few days before making it.  It is helpful to season the mung beans as they are cooking- a little bit of salt and garlic if you like.

Mix all the ingredients together and let it sit while you get out your pan, etc.  Its up to you if you want to fry these in oil.  I did- but you don't need a lot of oil to do it.

Form the bean mixture into patties.  Fry on a moderate heat, turning once they are browned.